I’ve been blogging for 6 ½ years. You guys, that’s insane. Mr. Prevention just can’t believe it. Since, ya know, he thought my blogging “phase” would last a month, or two. Maybe 3. I wonder if he ever get sick of being wrong…
Blogging is just such a part of me and my routine, it’d feel so weird not to come blab about life and post photos of what I whip up in the kitchen. It’s like me talking with my patients about how much value there is in creating a grocery list. If I just showed up to the grocery store without a list of what I need, I’d end up with junk, junk, and more junk in my cart. Then I’d probably get home and be like, “Waah, there’s nothing to eat in this house!”
Not blogging would be like coming to the computer without a purpose. Other than online shopping. Oops.
I just embarked on a new project at work: a diabetes support group on Facebook! I know, how is this considered work? I love it. There are currently 105 members of the group and it went live on Thursday of last week. I’m over the moon with excitement. Just today I’ve stopped refreshing the page every 3 seconds looking for new additions to the group.
There’s been some dialog and posts. There’s been some chatter about lowering A1cs and requests for recipes. Of course, I’ve been happy to oblige.
As I learn more about the group, I’ll learn how far I push outside the “comfort zone” of most peoples’ palates. Obviously my palate is very diverse and I love lots of unique flavors and combinations, which is one reason this recipe caught my eye. Sausage and cheese and sweet potato, oh my! A little drizzle of maple syrup perfectly finished off this sweet and savory gem that’s great for breakfast, brunch, or dinner!
- 14 oz Italian bread, cut into 1-inch cubes
- 1 lb sweet potatoes
- 1½ tsp olive oil
- 1 lb bulk chicken or turkey breakfast sausage
- 6 oz shredded Monterey Jack cheese, divided
- 3¼ cups 2% reduced-fat milk
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 8 large eggs
- Preheat oven to 350 degrees F. Mist a 9x13-inch casserole dish with nonstick cooking spray; set aside.
- Place cubed bread on a baking sheet and bake for 20 minutes, stirring once.
- Meanwhile, pierce potatoes with a fork and microwave on high on a microwave-safe plate for 8 minutes. Let stand 5 minutes to cool slightly; peel potato, and cut into ½-inch cubes.
- Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, breaking up with a wooden spoon as it cooks.
- Place bread, sweet potato, half of sausage, and half of cheese in a large bowl.
- Combine milk, spices, and eggs in a bowl, combining with a whisk; pour over bread mixture, and toss gently to combine. Let stand 5-10 minutes before transferring to the prepared casserole dish.
- Sprinkle with remaining sausage and cheese. Cover with foil lightly coated with cooking spray. Bake for 1 hour, removing the foil with 10 minutes of bake time left. Let stand 5 minutes. Serve with maple syrup, if desired.
- Sunday: Pomegranate Orange Salad
- Monday: leftovers
- Tuesday: Moo Goo Gai Pan with rice
- Wednesday: One Skillet Chicken with Lemon-Garlic Cream Sauce and green beans
- Thursday: leftovers