SAUSAGE & EGG BREAKFAST CASSEROLE

1 lb bulk sausage, browned, crumbled, drained well
6 slices whole-grain or your favorite low-carb bread
6 large eggs, beaten
2 cups low-fat milk
1 tsp salt
1 tsp dry mustard
1 cup grated low-fat cheese

Lay out bread slices to cover the bottom of a 9 x 13-inch baking pan or dish.

Sprinke the prepared sausage over the bread.

Add the milk, salt, mustard, and cheese to the beaten eggs and mix together well; pour over the sausage and bread.  Cover and refrigerate overnight.

Bake casserole in a 350 degree oven for 35 to 45 minutes or until set.

Allow to cool for a couple of minutes, cut into squares and serve.

Yield: 9 to 12 servings

Note: File Photo

EASY, CHEESY, CHICKEN-BROCCOLI-RICE SKILLET

4 (1-lb total) boneless skinless chicken breast halves
2 tsp canola oil
2 cups small fresh or frozen (thawed) broccoli florets
1 can reduced-fat cream of chicken soup
1/8 lb pasteurized cheese product (Velveeta-type), cut into small cubes
2 cups hot cooked brown rice
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat the canola oil over medium-high heat.  Add the chicken and cook, turning once, about 8 to 10 minutes or until cooked through.  Remove chicken from skillet and place on a warmed plate.  Cover loosely to keep in heat.

In the same skillet, add the broccoli, chicken soup, and cheese; stir to mix well.  Cook over medium heat, stirring often, 7 to 8 minutes or until heated through and cheese has melted.

To serve, divide the rice onto 4 individual plates; top with a chicken breast and 1/4 of the broccoli-cheese mixture.

Variation: You might like cream of broccoli soup or cream of mushroom soup as a substitute for the cream of chicken soup.