25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE
This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
- Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
- Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
- When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
- Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
HG'S CHEESY GOOD CHILI FRIES - WW POINTS = 4
From Hungry Girl: "Fries, Fries, Fries, YEAH! No one in their right mind would ever think of chili cheese fries as a guilt-free food. But we're only human, and we LOOOOOOOVE fries smothered in chili and topped with cheese! Plus we promised you guys a swap a few months back, so we had no choice but to create a ROCKIN' version based on our famous Bake-tastic Butternut Squash Fries (and we're so glad we did!). Check it out..." Serving Size: half of recipe (1 HUGE serving) Calories: 248 Fat: 1g Sodium: 762mg Carbs: 47g Fiber: 11.5g Sugars: 9g Protein: 22g POINTS® value 4*
Provided by senseicheryl
Categories Cheese
Time 55m
Yield 2 HUGE servings, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size). Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan.
- Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
- Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.
Nutrition Facts : Calories 205.1, Fat 0.5, SaturatedFat 0.1, Sodium 163.6, Carbohydrate 53.2, Fiber 9.1, Sugar 10, Protein 4.6
HG'S 2-GOOD TWICE-BAKED POTATO - WW POINTS = 4
From Hungry Girl: This Spud's for You! We know that every now and then, you just need a potato -- and a cheesy AWESOME one at that. We're here for you, baby... Serving Size: 1 potato Calories: 226 Fat: 0.5g Sodium: 335mg Carbs: 46g Fiber: 5g Sugars: 4g Protein: 9g POINTS. value 4*
Provided by senseicheryl
Categories Low Cholesterol
Time 40m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Puncture potato in several places with a fork. Peel off and discard the skin from the top part of the potato. Cook potato in the microwave for 6 - 8 minutes.
- Once potato is cool enough to handle, scoop out the insides, leaving behind an empty potato shell. Set shell aside.
- Place potato pulp in a small dish, and then add cheese, creamer, and a little salt. Mash it all together until the cheese melts , leaving you with a creamy, cheesy mashed potato mixture.
- Place potato mixture back into the potato shell, and sprinkle with paprika and parsley.
- Place potato in a baking dish sprayed lightly with nonstick spray, and bake in the oven for 20 - 30 minutes, until top is nice and brown.
Nutrition Facts : Calories 269.6, Fat 3.4, SaturatedFat 0.8, Cholesterol 2.3, Sodium 508.8, Carbohydrate 52, Fiber 4.1, Sugar 7.5, Protein 9.3
HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2
From Hungry Girl: "Hip Hip Brulee! This calorie-cutting custard is creamy enough to satisfy even the PICKIEST creme brulee fans, so get ready to INDULGE! BTW, this recipe was co-developed with the QUEEN of creme brulee herself, our pal Debbie! Serving Size: 1 custard cup Calories: 104 Fat: 0.5g Sodium: 126mg Carbs: 18.5g Fiber: 0g Sugars: 17g Protein: 4.5g POINTS. value 2* HG Tip! You can pick up a kitchen torch for cheapie-cheap at places like Bed Bath & Beyond or online.
Provided by senseicheryl
Categories < 30 Mins
Time 28m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
- In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
- Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
- Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).
Nutrition Facts : Calories 116.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.8, Sodium 123.8, Carbohydrate 22.4, Sugar 21.1, Protein 5.2
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- To make this cheesy butternut squash casserole begin by preheating your oven to 400 degrees and then spray a casserole dish with non-stick spray.
- Clean your butternut squash well and slice it in half, length wise. Cook for about 30 minutes or until tender. Set your butternut squash aside to cool.
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