Hi everyone!
Today is another recipe from the Skinny Bitch Cookbook. For this round Michelle from Healthy Bites picked out the recipe for Breakfast Bake. I was getting ready to make this for breakfast, but after re-reading the recipe I realized that this would be better as a dinner side dish then for breakfast.
The original recipe called for mushrooms, soy sausage or tempeh and vegan cheese. I had to swap them out because I don’t like mushrooms at all and I know I could not serve my family vegan cheese and soy. That would not go over to well with them. I could only imagine the faces they would make. Instead of those ingredients I decided to use sweet bell pepper, chicken sausage and lite shredded cheese. I must omit it turned out pretty tasty. I was pretty impressed with this recipe!
The recipe in its self was pretty easy to make which is a big plus. Out of all the Skinny Bitch recipes I have made so far, I like this one and the Wild Rice one’s the best. This potato bake has a ton of flavor and it’s so cheesy. Oh and when it was baking, it smelled absolutely amazing! I think the rosemary and thyme really added some great flavor. Would I make this recipe again? You bet I would!! How can you go wrong with cheese and potatoes?
The stats for this dish isn’t to bad considering the ingredients. After all I used sausage, cheese and potatoes. Honestly I could probably have eaten the whole thing, it’s just that good, however I must control myself. I haven’t had regular potatoes and cheese in so long, this was a wonderful treat! To be honest my Husband didn’t care for it. He said he didn’t like the peppers I added. I don’t know how? A lot of recipes use peppers and onions with baked potatoes. Matter in fact I have made roasted potatoes with peppers before and he liked it. My Husband was pretty crabby and nothing I would have made would have tasted good to him. Maybe I’m bias but I really liked this dish and I think you would too!
- Serves: 4 Heaping Cups
- Serving size: 1 Cup
- 1 tbsp. olive oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- 3 cups (1lbs) potatoes, peeled and diced into small cubes
- 1 chicken sausage, sweet apple flavored, diced small (Trader Joe's)
- ½ cup sweet bell pepper, diced small
- ½ tsp. dried thyme
- 1 sprig rosemary
- ½ tsp. salt
- ⅛ tsp. pepper
- ½ cup lite cheddar cheese, shredded
- Preheat oven to 400 degrees
- Spray a saute pan with cooking spray and add olive oil, onion, pepper and cook over medium heat until soft. About 3 minutes
- Add garlic and cook for one minute.
- Add sausage and potatoes and saute for 5 minutes.
- Add thyme, rosemary, salt & pepper and saute for 2 minutes.
- Pour mixture into a 13 x 9 inch baking dish. Bake for 30 minutes, or until the potatoes are soft. During the last few minutes of baking, sprinkle with cheese and bake until cheese melts.
- serves 4 - 6 people
I think today was a great pick from the Skinny Book Ultimate Everyday Cookbook. Stop by the other ladies links below to see how they changed up this recipe. I can’t wait to find out!
Claire from the Realistic Nutritionist
Michelle from The Healthy Bites
Stephanie from Eat.Drink.Love
Time for me to make dinner tonight! Stay tuned for a fun recipe tomorrow. This was the one I told you about on Monday that I couldn’t wait to share with you. Going to remake it tonight to make sure it’s perfect for you.
Enjoy your day!
Toodles,
Jen
Yum – I bet that’s a real crowd pleaser!
Thanks! 🙂
Hi Jennifer, I am not able to access the recipe for cherry yogurt from yesterday. Can you help me out? Thanks!!
Hi LouAnn, Here is the recipe and link! Enjoy your frozen yogurt!
http://www.peanutbutterandpeppers.com/2012/07/23/cherry-chocolate-chip-frozen-yogurt/
Ingredients
1 cup greek yogurt plain
5 cherries, pitted and cut into quarters
3 drops Vanilla Stevia
1 tsp.mini chocolate chips
Instructions
1.In a shallow freezer safe dish; add yogurt, cherries, chocolate chips and stevia drops. Mix until combined.
2.Place in a freezer for an 1 hour or until frozen, but slightly soft
3.Remove from freezer and mix with a spoon until all pieces of yogurt are broken up. At that point the ice cream will have softened. Eat and enjoy!
Notes: If you do not have vanilla liquid Stevia, I would add about 1/4 tsp. of vanilla extract or use vanilla greek yogurt and I would add just a pinch of sugar. Taste test it before putting it in the freezer.
Calorie per serving: 164.5, Fat: 1.4, Sodium: 70, Potassium: 345, Carbs: 15, Fiber: .07, Sugar: 7, Protein: 22.5
ive heard great things about that cookbook from others – and these potatoes look wonderful!
Thanks Averie! The cookbook isn’t to bad, I can’t wait to make more recipes from it!
This look so good! Perfect way to use up the extra potatoes I bought. Keep ’em coming!
Thanks! It’s a great side dish!! I’m pretty pleased with this recipe, can”t wait to see what we create next from the Cookbook!
Wow that looks amazing!!! Yummy
Thanks Ashley!