Healthy Report Card: November Week 3

Hey all,

I’m so excited to be done with piantball for the season so I can stop making excuses but unfortunetly untill this round of photos are edited….

However I did get to cook a few meals this week and that is always a good thing.

I tried a recipe I found in my All You Magazine Toad in a Hole, apparently its an English thing but I liked it and it was easy to 1/2 for our family of two. One of the best parts is you don’t need much to make it, eggs, mustard, brats, onion and milk.  

Snapbucket,Original,Vignette: Rough Black,Home

 

  • 8 chicken or turkey sausage links (about 1 lb. total) ( I used Johnsonville Turkey Brats)
  • 2 onions, quartered
  • 2 tablespoons olive oil
  • 2/3 cup all-purpose flour (I always use un bleached flour, its not organic but hey…)
  • 1 teaspoon salt
  • 2 large eggs
  • 2 teaspoons grainy mustard
  • 1 1/4 cups low-fat milk (I’ve just discovered the amazingness of almond milk!)

 

Preparation

 

  • 1. Preheat oven to 475ºF. Place sausages and onions in a 9-by-13-inch baking dish and toss with oil. Bake until lightly browned, turning once, about 10 minutes.
  • 2. While sausages are baking, whisk flour and salt in a large bowl. Whisk together eggs, mustard and milk in a large measuring cup, add to flour mixture; whisk until smooth. Carefully pour batter into baking dish with sausages and continue to bake until puffed and golden, about 30 minutes longer. Let stand 5 minutes and serve.

Snapbucket,Vignette: Rough Black

It smelled so good we dug right in and I forgot to take the picture, it was delish but FYI the biscut part dosen’t re-heat well.

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