Egg Bake

Recipe From: my mom

Ingredients:
8 eggs
2 cups small curd cottage cheese
1/2 cup melted oleo
3/4 cup flour
1 tsp baking powder
1 1/2 cups shredded cheddar
1 1/2 cups shredded swiss
4 oz mushrooms
1/2 cup diced onion
1 lb browned sausage

Directions:

1. In a bowl, beat eggs until foamy.
2. Add cottage cheese, oleo, flour, and baking powder. Mix well.
3. Stir in cheeses, mushrooms, onions and sausage.
4. Pour into a greased 9 x 13 pan. Bake, covered, at 350 for 50 minutes. Uncover and bake another 10 minutes.

Rating: Delizioso!
Warming Up: warms up well.
Notes:

• My latest variation of this recipe is to use one container of egg substitute (equivalent of 7 eggs), one small container of low fat, small curd cottage cheese, reduced fat cheddar, no mushrooms, green onions, and turkey bacon.
• I typically make this and bake it in muffin tins. Then I freeze these mini-bakes for warming up later.

WW PointsPlus*: 4 (based on latest variation, making 18 muffin-sized bakes)

Baked Penne with Chicken and Sun-Dried Tomatoes

Recipe From: Everyday Food - MarthaStewart.com

Click on above link for ingredients and directions. 

Rating: Good stuff!
Warming Up: Warms up as good as any other cream & cheese based pasta dish, maybe a little better. Doesn't lose it's flavor, almost as good as day one.
Notes: I used wheat pasta (as always), pre-cooked chicken breast, a combination of fat free half-and-half and skim milk, and did not include the mushrooms. However, this time I did use regular cheese since I couldn't find the types I needed in reduced fat.
While this says you can make two and freeze one, I just cut the recipe in half and made one dish. It fit in an 8x8 glass dish.