Gonna Look Amaziiing!

The Holiday's should not be a time that you chose to go on any type of crazy diet but rather just watch your portion sizes or my personal favorite, making adjustments to some of your all-time favorite recipes to cut the fat and calories without sacrificing the flavor!

My family has always had a tradition of having both coffee cake and an egg sausage casserole on Christmas morning. Ry and I decided to have a small Christmas just the two of this past weekend before we head to SF tomorrow for a Christmas with the whole family. I decided to make a couple adjustments to the egg sausage casserole and by doing so, it was equally delicious and alot more nutritious. You can do this with any of your favorite recipes, go through each ingredient and see if there are any healthier substitutes you can make!


1 pound bulk pork sausage (5 Foster Farms Turkey Mild Italian Sausage Links)
6 eggs (1 1/2 Cups of Egg Beaters)
cups milk (2 Cups Non-fat Milk)
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes (6 slices of Whole Wheat Bread)
1 cup shredded Cheddar cheese (1 Cup Sargento Low Fat Cheddar Cheese)

1.In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.
Nutrition Before: 334 calories for 1/12 of casserole, 23 g of fat
Nutrition After: 80.25 calories for 1/12 of casserole, 6.8 g of fat

This one cracks me up everytime!

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