New Mexican Chicken-Cilantro Sausage Strata

New Mexican Chicken-cilantro Sausage Strata (makes 8 Servings)

olive oil cooking spray
 * 1pound (480 g) Purchased Low-Fat New Mexican Chicken-cilantro Sausages or Other Low-Fat Chicken or Turkey Sausages
 * 2cups (480 Ml) 1% low-fat milk
 * 1 1/2cups (360 Ml) egg substitute

Refrigerated butter-Flavored cooking spray
 * 3/4cups (90 g) Shredded Low-Fat Sharp Cheddar Cheese
 * 8slices Good-Quality White bread, Crusts Removed And Cut Into Cubes
 * 1 1/2cups (360 Ml) Roasted Tomatillo Salsa (recipe Follows)

Remove And Discard Sausage Casings. Crumble The Sausage And Saut? 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 SodiumDiabetic Exchanges:2 Lean Protein, 1 1/2 Carbohydrate (1 Bread/Starch, 1/2 Skim milk)

Roasted Tomatillo Salsa

If You're Pressed For Time, You May Want to Try a Jarred Brand of Tomatillo Salsa Instead of Making it From Scratch. we Can't Attest to The Quality of All of Them, But we do Love Rick Bayless's, Which Has a Fine, Robust Flavor. (look For it in Specialty Foods Stores And in Some Supermarkets.)


 * 1 1/2 lb Fresh Tomatillos or 3 (11-Oz) Cans Tomatillos
 * 5 Fresh Serrano Chiles
 * 3 garlic cloves, Unpeeled
 * 1/2 Cup Fresh cilantro
 * 1 Large Onion, Coarsely Chopped
 * 2 Teaspoons coarse salt

Preheat Broiler.

If Using Fresh Tomatillos, Remove Husks And Rinse Under Warm water to Remove Stickiness. if Using Canned Tomatillos, Drain And Measure Out 2 Cups. Broil Chiles, garlic, And Fresh Tomatillos (do Not Broil Canned) on Rack of a Broiler Pan 1 to 2 Inches From Heat, Turning Once, Until Tomatillos Are Softened And Slightly Charred, About 7 Minutes.

Peel garlic And Pull Off Tops of Chiles. Pur?e All Ingredients in a Blender.

.. Salsa Can be Made 1 Day Ahead And Chilled, Covered.Makes About 3 Cups.

Jenn b Aka Mom2sam And Tiny

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