Farmer's Casserole

 

Breakfast for dinner.....this is what we had last night and I loved it! It seems like it's been ages since I actually "cooked" anything! We've just been have quick, easy meals. Nothing has been interesting enough share.

This recipe came in my email from Taste of Home. The recipe calls for an 8-inch square pan. I used a round casserole and it worked fine.

My husband is not a fan of having breakfast for dinner.....at all. He actually liked this AND is willing to eat leftovers tonight.

 

I didn't change anything except that I added a little Mrs. Dash Garlic & Herb seasoning with the salt and pepper. It took a little longer to cook that the recipe stated, but not by much. Just until the knife came out clean when it was inserted into the center. This is something I will definitely make again.

Farmer's Casserole
Source: Taste of Home

• 3 cups frozen shredded hash browns
• 3/4 cup shredded Monterey Jack cheese
• 1 cup cubed fully cooked ham
• 1/4 cup chopped green onions
• 4 eggs
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Place potatoes in an 8-in. square baking pan. Sprinkle with the cheese, ham and onions. Whisk the eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Facts
1 serving (1 each) equals 252 calories, 14 g fat (7 g saturated fat), 187 mg cholesterol, 531 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein.

This post is linked to these parties:
Full Plate Thursday
Chic and Crafty Party
Food on Fridays
Foodie Friday

Thanks for stopping by!

Recipe Of The Day - Cinnamonlicious French Toast

Today's recipe comes from the book "Hungry Girl Recipes and Survival Strategies for Guilt-Free Eating in the Real World" by Lisa Lillien. If you're not familiar with Hungry Girl, you can check out her website here. I've been getting her newsletter for years and I love it! When I found out she had published a cookbook, I pre-ordered it so I would be sure to have it right away since I have no patience and wanted to be one of the first to have it. She now has a second cookbook out and of course I have that one too! You're probably wondering why I am going into all of this just to post a recipe. Well, one of the reasons that I love Lisa's newsletters and books are because she gives Weight Watchers points for her recipes.

I just joined Weight Watchers and attended my second meeting last night. I lost 5.4 lbs for the week! This isn't my first time with Weight Watchers. I was successful about 8 or 9 years ago just doing their program online. A few years after that we had meetings at the place I worked at. For some reason I didn't do very well that time. I think it was a combination of things and the leader didn't seem real motivating. I have been blown away by the two meetings I have attended here in Minocqua. The people are so nice and friendly and Kristi the leader is phenomenal. She's very good at what she does.

As I stated, I've been through the whole weight loss thing before and it's not fun. I had some medical issues starting in 2005 and because of the medications, I had 53 lbs to lose. The weight gain came from inflammation, fatigue, not eating right and the medications themselves. In January of 2008 I went to a clinic in Minnesota called Slim4Life and by June of of that year I had lost all 53 lbs. You do lose the weight fast with this program, but you have to check with your doctor before starting. Below the recipe, I have added two pictures showing "Before" and "After" from 2008.

Since I moved here I have regained 20 lbs. Moving, boredom, depression, laziness and again not eating right all contributed.

Here's today's recipe. I've made this a million times, but I don't have a picture. If you click here , the recipe is the fifth one down on the page.

Cinnamonlicious French Toast

3 slices light bread (40 to 45 calories each with about 2g fiber per slice)
1/2 cup fat-free liquid egg substitute
1/2 teaspoon cinnamon, divided
1/4 teaspoon vanilla extract
1 no-calorie sweetener packet

Combine egg substitute with vanilla extract and half of the cinnamon (1/4 teaspoon). Use the egg mixture as an egg wash, and dip your bread in it.

Cook bread over medium heat in a pan sprayed with nonstick spray, flipping after a few minutes. Once both sides are brown, plate 'em, and sprinkle with sweetener and the remaining 1/4 teaspoon of cinnamon.

Makes 1 serving. 3 WW points.

I make this alot and sometimes have it for dinner.

This was taken in August 2007 in Ashland, KY. I started with Slim4Life the following January.

This was taken at Bond Falls in the Michigan UP in July 2008. A big noticeable difference!