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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Sausage-and-Egg Casserole

Sausage-and-Egg Casserole

1 pound bulk turkey breakfast sausage
3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
2 cups skim milk
1 1/2 cups egg substitute
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 teaspoon dry mustard
Vegetable cooking spray

Preheat oven to 350°.
Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.
Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.
Yield: 9 servings

NUTRITION PER SERVING
CALORIES 157(27% from fat); FAT 4.7g (sat 1.7g,mono 1.7g,poly 0.9g); PROTEIN 14.4g; CHOLESTEROL 23mg; CALCIUM 150mg; SODIUM 471mg; FIBER 0.4g; IRON 1.2mg; CARBOHYDRATE 13.1g
Cooking Light, MAY 1996

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