New Mexican Chicken-Cilantro Sausage Strata

(makes 8 servings)

olive oil cooking spray
1 pound (480 g) purchased low-fat New Mexican chicken-cilantro sausages or
other low-fat chicken or turkey sausages
2 cups (480 ml) 1% low-fat milk
1 1/2 cups (360 ml) egg substitute
refrigerated butter-flavored cooking spray
3/4 cups (90 g) shredded low-fat sharp cheddar cheese
8 slices good-quality white bread, crusts removed and cut into cubes
1 1/2 cups (360 ml) Roasted Tomatillo Salsa (recipe follows)

Remove and discard sausage casings. Crumble the sausage and saute in a
nonstick skillet over medium heat until evenly browned, stirring and
breaking up any large clumps with a wooden spoon. Using a slotted spoon,
transfer the browned sausage to paper towels to thoroughly drain.
In a 1-quart (1 l) measuring cup, whisk together the milk and egg
substitute.
Lightly coat a 2-quart (2 l) casserole dish with cooking spray. Place 1/4
cup (30 g) of the shredded cheese in a self-sealing plastic bag.
Refrigerate. Layer 1/3 of the bread cubes on the bottom of the prepared
baking dish. Top with half of the browned sausage and 1/4 cup (30 g) of the
shredded cheese. Pour 1 cup (240 ml) of the milk-egg mixture over the top.
Repeat the layers, finishing with the final bread layer and the remaining 1
1/2 cups (360 ml) of the milk-egg mixture. Cover with the tomatillo salsa.
Cover with plastic wrap and refrigerate overnight.
Pre heat oven to 350 F (180 C/Gas Mark 4). Uncover the casserole.
Sprinkle the top with the reserved shredded cheese. Bake until the strata is
bubbling and golden brown and a knife inserted in the center comes out clean,
about 50 to 60 minutes. Remove from the oven and let rest for 10 minutes
before serving.

Per serving: 199 calories (19% calories from fat), 20 g protein, 4 g total
fat (1.6 g saturated fat), 21 g carbohydrates, 1 g dietary fiber, f24 mg
cholesterol, 375 mg potassium, 689 mg sodium

Diabetic exchanges: 2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1/2
skim milk)

Jenn B aka Mom2Sam and Tiny

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