Tuesday, April 12, 2011

Hashbrown Casserole

This is my all time favorite, go-to breakfast casserole recipe. I've never met anyone who didn't love it, and I usually get asked for the recipe. Whenever we have company, I always make this for breakfast and its also a Christmas morning favorite around our house. This is sure to be a crowd pleaser no matter what occasion you choose!



Hashbrown Casserole
  • 1 bag frozen, shredded hash browns
  • 1 stick light butter/margarine, melted
  • 16oz fat free sour cream
  • 1 can 98% fat free cream of mushroom soup
  • 2C reduced fat sharp cheddar cheese

Directions:
Preheat oven to 375.
Mix all ingredients together and pour into a sprayed 9x13 baking dish.
Bake for 45 mins - 1 hour until top is golden brown.

Friday, April 8, 2011

Friday Finds: Litehouse Salad Dressing

I am in LOVE with this salad dressing! The Lite Salsa Ranch flavor is my favorite, but their Lite Ranch is quite tasty as well. This goes perfectly on taco salads (recipe coming next week!) and it's a fantastic dip for nachos. In addition to great stats (60 calories, 5 grams of fat, and 2 carbs per 2T) its also gluten free. Bonus! Also just a tip, you'll find this in the refrigerated produce section, near the salad mixes.

Read more here!

Wednesday, April 6, 2011

Balsamic Zuchinni and Grape Tomatoes

With fresh veggie season right around the corner, I decided to pull out this old favorite! Its so easy that you don't even need measurements, you just throw it all in the pan and it does the rest. This is a fantastic side dish and even a satisfying meal if you're trying to keep it super light! If I have my way with my garden this year, grape tomatoes and zucchini will abound and this will surely be a summer staple. Enjoy!


Balsamic Zuchinni & Grape Tomatoes
  • zuchinni, chopped
  • grape tomatoes, halved
  • 1-3 cloves of garlic, chopped
  • cooking spray
  • balsamic vinegar
Directions:
Spray a large skillet with cooking spray.
Saute garlic for a few minutes to soften, then add vegetables.
Cook until tender and during the last few minutes of cooking, put a few dashes of balsamic vinegar in the skillet and toss to coat vegetables.