LaaLoosh » Broccoli

Easy Sesame Noodles with Vegetables Recipe – 5 Points +

LaaLoosh — Tue, 16 Aug 2011 12:00:25 +0000

Indulging in Chinese fast food has always been a favorite past time of mine, which is one of many reasons why I’m now a Weight Watcher :). But being on the Weight Watchers plan doesn’t mean I have to give up my favorite foods, it just means I have to either A) Eat them sparingly or B) Find healthier, low Points ways of making them. Usually, I choose the latter because that means I get to eat my favorite foods more often. One of my go to healthy recipes that I rely on when I’m craving some Asian Noodles, is this Sesame Noodles with Vegetables. Not only is it fast and easy, but it’s loaded with fiber and is deliciously flavorful, and it’s a great idea to use as a Weight Watchers Vegan Recipe. It also works great served warm or cold, depending on what kind you are in the mood for. The best part is that each 1 3/4 cup serving has just 5 Points +! That’s a pretty decent sized serving, and it’s a great way to get your tummy seriously satisfied for just 5 Points +. Pair it with this 0 Points + Cucumber Salad Recipe for a fabulous, low calorie meal!

Easy Sesame Noodles with Vegetable Recipe

A great healthy Chinese food Recipe that can be prepared quickly and tastes amazing, these low calorie Sesame Noodles is a real treat. Each large serving has just 5 Points +, and is a great alternative to traditional fattening Asian Noodle Recipes.

Ingredients

6 oz whole wheat fettuccine pasta
8 oz sugar snap peas
8 oz frozen edamame, shelled
2 broccoli crown, chopped into florets
4 green onions, chopped
2 tbsp soy sauce (I recommend the low sodium kind)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp ginger
2 garlic cloves, minced

Instructions

Prepare fettuccine noodles according to package instructions. About 3 minutes before it’s done cooking, add in the broccoli, peas, and edamame to the boiling water, and cook until pasta is done and the veggies are tender, but still crisp. Drain and transfer to a large bowl. Reserve 1/3 cup of the cooking water.
In a small bowl, whisk together the soy sauce, vinegar, oil, garlic, ginger and pasta water.
Pour sauce over pasta and vegetables, and toss well to coat. Serve warm or cold.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Chinese

Entire recipe makes 4 servings
Serving size is 1 3/4 cups
Each serving = 5 Points +

PER SERVING: 236 calories; 4 g fat; 28 g carbohydrates; 18 g protein; 13 g fiber

Broccoli Cheese Soup Recipe – 3 Points +

LaaLoosh — Tue, 26 Jul 2011 22:16:12 +0000

I’ve always been a firm believer that Broccoli Cheese Soup is one of the best ways EVER to get your broccoli servings in. Though I personally like broccoli, not everyone is a fan of it, but the creamy cheesiness of a good Broccoli Cheese Chowder is a wonderful way to mask the taste and texture of broccoli, making it much more palatable. Most traditional or homemade broccoli cheese soup recipes are loaded with fat and calories making them a not so good choice for Weight Watchers. And don’t even get me started on the horrible sodium levels of all the canned and frozen versions….yikes! But this slimmed down, healthy broccoli cheese soup recipe is MUCH better for you in every way imaginable, and it still tastes fantastic. Each hearty 1 cup serving has just 3 Points + and it’s loaded with fiber and vitamin C. It makes a fantastic lunch or appetizer, and goes well with a large variety of low calorie sandwiches or salads. Enjoy!

Broccoli Cheese Soup Recipe

This easy broccoli recipe offers a great way to get in a healthy serving of broccoli along with a wonderful, cheesy broth. Hearty and healthy, it’s a low calorie Broccoli Cheese Soup Recipe that makes a great meal idea for the whole family.

Ingredients

8 oz broccoli crowns, cut into bit sized pieces
2 14-ounce cans fat free, reduced sodium chicken broth or vegetable broth
1 cup reduced-fat sharp Cheddar cheese, shredded
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
1/2 cup fat free sour cream
3 cloves garlic, minced
1 tablespoon whole wheat all-purpose flour
1/2 tsp dry mustard
1/4 tsp paprika
1/4 tsp nutmeg
1 tsp salt
1/2 tsp black pepper

Instructions

Spray a Dutch oven or large saucepan with nonstick cooking spray and set over medium-high heat.
Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes.
Add potato and garlic; cook, stirring, for 2 minutes.
Stir in flour, dry mustard, nutmeg and paprika; cook, stirring often, for 2 minutes.
Add broth, salt and pepper and bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes.
Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the mixture to a bowl and mash; return to the pan.
Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 167 calories; 2 g fat ; 19 g carbohydrates; 10 g protein; 4 g fiber

Broccoli and Bacon Salad Recipe – 2 Points +

LaaLoosh — Tue, 28 Jun 2011 14:08:30 +0000

If you want a delicious low calorie salad recipe that’s easy to make and would make a great addition to your Weight Watchers 4th of July Recipes, then you came to the right place today! This Broccoli Bacon Salad Side Dish Recipe is a wonderful and healthy addition to just about any meal. Instead of the same old boring salads you see at every Fourth of July BBQ, why not live things up with this tasty salad instead? With each 1 cup serving having just 2 Points +, you can serve a delicious dish that everyone will love while still staying on track with your Weight Watchers goals. And did I mention it has bacon and mayo?!?!!? Yeah….this one is a must try!

Broccoli and Bacon Salad Recipe

For just 2 Points Plus per serving, why not serve this healthy side dish recipe at your summer barbeque this year? Or take it along as Weight Watchers friendly dish to a potluck! Either way, it’s a tasty low calorie salad recipe that everyone will love and will still help keep you from going overboard with your daily Points Plus Allowance.

Ingredients

4 cups broccoli, finely chopped
1 1/4 cups jicama, chopped into small, bite sized pieces
1 small red onion, finely chopped
6 slices cooked extra lean turkey bacon, finely chopped
1/4 cup reduced-fat mayonnaise
1/2 cup fat free Greek yogurt plain
3 garlic cloves, minced
1 tbsp cider vinegar
1 tsp brown sugar
3 tbsp dried cranberries
1 tsp salt
½ tsp black pepper

Instructions

Whisk garlic, mayonnaise, yogurt, vinegar and sugar in a large bowl.
Add broccoli, jicama, onions, bacon, cranberries and pepper; stir to coat with the dressing.

Preparation time: 15 minute(s)

Cooking time:

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Raw

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 2 Points +

PER SERVING: 92 calories; 3 g fat; 13 g carbohydrates; 6 g protein; 4 g fiber

No-Bake Macaroni and Cheese Recipe – 9 Points +

LaaLoosh — Thu, 23 Jun 2011 20:50:55 +0000

photo credit: yummy tummy cooking

Need a quick and healthy dinner recipe in a pinch? Try this No-Bake Macaroni and Cheese Recipe! It’s loaded with fiber and healthy ingredients and is a great dish to serve to the whole family. Each serving has 9 Points +, which isn’t bad at all for 1 1/4 cups of cheesy macaroni goodness. Pair it with a 0 Points Plus Salad Recipe, and you’ve got an amazingly yummy and filling meal that is very Weight Watchers Friendly. I also found this dish to be a great way to help get kids to eat more vegetables. Creamy, yummy and really quite flavorful, this No-Bake Macaroni & Cheese is not only super easy, but it’s the perfect, healthy alternative to traditional macaroni and cheese recipes that clock in at an average of 16 Points Plus per serving.

No-Bake Macaroni and Cheese Recipe

The perfect healthy dinner recipe that doesn’t require much effort and has just 9 Points + for a very filling serving. Creamy and cheesy, this Broccoli Macaroni and Cheese Recipe has all the flavor you’d want it to, but without the added fat and calories.

Ingredients

2 cups Ronzoni Smart Taste Elbow Noodles
1 10-ounce package frozen chopped broccoli
3 tbsp whole wheat flour
3/4 cup shredded extra-sharp reduced fat Cheddar cheese
1/4 cup shredded Parmesan cheese
1 1/2 cups fat free milk
1 tsp Dijon mustard
1 tsp onion powder
1 tsp salt
1/4 tsp ground white pepper

Instructions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/4 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, onion powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
Remove from the heat and whisk in cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 9 Points+

PER SERVING: 289 calories; 6 g fat; 51 g carbohydrates; 24 g protein; 7 g fiber

Lemon Garlic Pan Fried Shrimp Recipe with Vegetables – 4 Points +

LaaLoosh — Mon, 23 May 2011 22:28:43 +0000

Pan fried in a delicious lemon garlic butter sauce, this is one low calorie shrimp stir fry recipe that is one of my go to shrimp dinner ideas. It can be prepared very quickly, and it has fabulous flavor. The veggies bulk it up, so you get a hearty dish that’s satisfying as opposed to a skimpy portion. Each serving has just 4 Points +, which is fantastic for a main entree! Plus, I love that it’s loaded with protein and fiber, yet very low in carbohydrates. The vegetables are fresh and crisp and add a nice balance to the flavors. I like to pair this dish with a starchy side dish that may be a little higher on the Points + scale or a decadent dessert. Since I’m keeping the main dish so low in Points +, I figure I can afford to spend my Points elsewhere. :)

Lemon Garlic Pan Fried Shrimp Recipe with Vegetables

This delicious, low calorie shrimp recipe is definitely a keeper. Sauteed in a creamy lemon butter garlic sauce with fresh vegeatbles, you get a meal that’s not only delicious, but incredibly filling for just 4 Points + per serving.

Ingredients

1 pound raw shrimp, peeled and deveined
1 large shallot, finely chopped
2 large red bell peppers, diced
1 large bunch of broccoli, cut into bite sized pieces
1 tbsp freshly grated lemon zest
1 tsp salt
1 1/2 tbsp light butter (I used Brummel & Brown)
6 cloves garlic, minced
1 cup fat free chicken broth
1 tsp cornstarch
2 tbsp lemon juice
2 tbsp fresh parsley

Instructions

Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat.
Add butter, bell peppers, broccoli, shallots, lemon zest and 1/2 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer to a bowl and set aside.
Spray skillet again with nonfat cooking spray and add in garlic. Cook, stirring, for about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/2 teaspoon salt.
Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley.
Serve the shrimp and sauce over the vegetables.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is ¼ of total recipe (about 1 ½ cups)
Each serving = 4 Points +

PER SERVING: 158 calories; 2g fat; 14 g carbohydrates; 29 g protein; 4 g fiber

Chinese Noodles with Broccoli in Peanut Sauce Recipe – 6 Points +

LaaLoosh — Sat, 12 Mar 2011 00:52:57 +0000

photo credit: kitchen lab

If you are looking for delicious and easy WW Stir Fry Recipes, these Chinese Noodles with Broccoli in Peanut Sauce will knock your Chinese food lovin’ socks off! It’s a healthier version of the popular Asian fare and each 1 1/2 cup serving has just 6 Points +. Loaded with flavor and texture, this healthy meal idea will not disappoint. Try serving it as a WW main dish recipe or even as a low calorie side dish recipe — either way, it’ll satisfy. With tons of fiber and protein, but a lot less fat and calories, this tasty dish let’s you indulge in some amazing flavors with not an ounce of guilt.

Chinese Noodles with Broccoli in Peanut Sauce Recipe

Ingredients:
- 1 pack of any Miracle Noodle Pasta (I like the spaghetti or Fettuccine)
- 1 1/2 pounds broccoli florets
- 1 large red bell pepper, sliced
- 1/2 cup reduced fat peanut butter
- 1/2 cup water, divided
- 1 tbsp brown sugar
- 2 tbsp reduced-sodium soy sauce, divided
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 tsp fresh minced ginger
- 1/2 cup green onion, chopped (optional)

Directions:
In a colander drain and rinse Miracle Noodles very well. Pat dry with a few paper towels. Set aside.
Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper noodles, and garlic and ginger. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 4 to 6 minutes. Remove from the heat; stir in the reserved peanut sauce and toss to coat. Optional: Garnish with fresh chopped green onions.

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 6 Points +

PER SERVING: 239 calories; 16 g fat; 17 g carbohydrates; 11 g protein; 6 g fiber

Fettuccine Alfredo Recipe, with Broccoli – 9 Points +

LaaLoosh — Mon, 07 Mar 2011 21:53:32 +0000

photo credit: real simple

Treat your family to a delicious and healthy Italian dinner, and while still staying on track with your Weight Watchers goals, by trying out this easy Fettuccine Alfredo Recipe with Broccoli! By making a few small substitutions, and adding in a veggie, we raised the fiber and protein while lowering the fat and calories. And it’s just as creamy and fabulous and the traditional fettuccine Alfredo recipes you’ve tried before. Each serving has 9 Points +, which is not bad for a nicely sized 1 1/2 cup serving. At most restaurants, that dish would cost you about 25-38 Points Plus, making this low calorie fettuccine recipe is a pretty darn good swap. So the next time you are craving some creamy Italian pasta, try out this slimmed down version instead of throwing caution to the wind, and hitting up your fave Italian bistro.

Fettuccine Alfredo Recipe, with Broccoli

Ingredients:
- 4 ounces whole-wheat fettuccine noodles
- 1 cup fresh broccoli, cut into small, bite sized florets
- 3/4 cup fat free vegetable broth
- 2 tbsp fat free sour cream
- ½ cup freshly grated Parmesan cheese
- 1 wedge of Laughing Cow Light Cheese, cut into small pieces
- 2 tsp cornstarch, mixed with 1 tbsp water
- 4 garlic cloves, peeled
- ½ tsp salt
- 1/4 tsp freshly ground pepper
- 1 tbsp fresh parsley, finely chopped
- pinch of nutmeg

Directions:
Prepare fettuccine noodles according to package instructions. Right before noodles are finished cooking, drop in broccoli and cook about 2 additional minutes.
In the meantime, combine broth and garlic in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook about 15 minutes, or until garlic is tender.
Transfer the garlic and broth to a blender. Process until the mixture is smooth. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, Laughing Cow Cheese, nutmeg, salt and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
Drain the pasta and place in a large bowl. Add the sauce and the fresh Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.

Entire recipe makes 2 servings
Serving size is 1 ½ cups
Each serving = 9 Points +

PER SERVING: 312 calories; 8 g fat; 52 g carbohydrates; 22 g protein; 7 g fiber

Lemon Garlic Chicken with Broccoli Recipe – 3 Point Total

LaaLoosh — Wed, 06 Oct 2010 19:16:24 +0000

When eating out and trying to find good, low calorie Chinese foods, I usually end up ordering the chicken and broccoli, as it’s typically one of the lighter options on the menu. My boredom with this dish inspired me to play around with some ingredients and see if I could come up with a new twist on this popular Chinese food recipe. And that’s how this Lemon Garlic Chicken and Broccoli Recipe was born! This fresh and light meal idea is full of flavor and zing, and is sure to a be a hit with the whole family. With just a 3 Point Total per serving, this chicken and broccoli recipe makes a great low calorie dinner idea that is quick and easy to prepare. Enjoy!

Lemon Garlic Chicken with Broccoli Recipe

Ingredients:
For Breading
- 1/2 cup regular Fiber One Cereal
- 1/2 cup egg whites or egg substitute mix
- 1 tbsp granulated onion powder
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black ground pepper

Remaining Ingredients
- 16 oz uncooked boneless, skinless chicken breast, thinly sliced
- 3 cups broccoli florets
– ½ tbsp whole wheat flour
- ¼ tsp salt
- ¼ tsp black pepper
- 4 garlic cloves, minced (or more to taste)
- 1 1/2 cups fat-free chicken broth
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley finely chopped

Directions:
To make the breading for the chicken:
In a food processor or blender, process the Fiber One Cereal until it becomes a breadcrumb like consistently. Combine the cereal mix into a small bowl with onion powder, garlic powder, paprika, salt and pepper. In another small bowl, add egg whites. Dip each piece of chicken into egg, and shake off excess. Then, coat each piece of chicken evenly with cereal mixture.

Spray a large nonstick skillet with nonstick cooking spray and put it over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove chicken and set aside. Using the same skillet, add 1 cup of broth and garlic; bring to a boil over high heat, scrapping up browned bits from bottom. Add broccoli; cover and cook 1 minute.
In a small bowl or cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt and the ¼ tsp of pepper; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 3 Point Total

Ricotta and Broccoli Frittata Recipe, with Bacon – 1 Point Total

LaaLoosh — Tue, 14 Sep 2010 22:17:24 +0000

photo credit: dairy goodness

Frittata Recipes are traditionally Italian or Spanish in origin, but have since become a popular breakfast recipe known throughout the US. And this delicious Ricotta, Broccoli and bacon Frittata Recipe is the perfect meal idea for any Weight Watcher! Even though most people eat frittatas for breakfast, don’t be afraid to use this as a main dish recipe for lunch, brunch or dinner! With just 1 Point Total for each serving, this low calorie breakfast is a perfectly satisfying dish. Plus, it’s loaded with tasty veggies and BACON! This is a wonderful and nutritious meal idea that the whole family can enjoy.

Ricotta and Broccoli Frittata Recipe, with Bacon

Ingredients:
- 1 cup of egg substitute
- 1/2 cup fat-free ricotta cheese
- 1/2 cup broccoli, chopped
- 1/4 cup fat free milk
- 1/4 cup fresh cherry tomatoes, quartered
- 1/4 cup chives, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- ¼ cup red onions, finely chopped
- 1 tbsp fresh basil, finely chopped
- 6 slices turkey bacon, cooked and finely chopped
- ½ tsp salt
- ¼ tsp black pepper

Directions:
Preheat oven to 400ºF. Spray a 9-inch nonstick, ovenproof skillet generously with nonstick, butter flavored cooking spray and set over medium heat.
Then, in a small bowl, combine eggs, milk, broccoli, tomatoes, herbs, bacon, salt and pepper; pour into hot skillet. Drop ricotta into egg mixture, spoonful by spoonful. Cook, stirring occasionally with a wooden spoon, until eggs are set and only the surface is runny, about 3 minutes. Place skillet in oven and bake, until cooked through and slightly browned, about 3 to 5 minutes.
Slide frittata out of pan and cut into 8 wedges; serve immediately.

Entire recipe makes 8 servings
Serving size is 1 wedge
Each serving = 1 Point Total

Sausage, Artichoke and Broccoli Casserole Recipe – 5 Point Total

LaaLoosh — Tue, 27 Jul 2010 18:43:33 +0000

This Sausage, Artichoke and Broccoli Casserole Recipe is a great low calorie meal idea to serve for just about any meal. It’s full of yummy flavors and with just a 5 Point Total per serving, it’s really quite satisfying. Pair this Italian casserole with a zero Point salad for a complete meal. My whole family loved this dish, and had no idea that it was Weight Watchers friendly!

Sausage, Artichoke and Broccoli Casserole Recipe

Ingredients:
- 12 oz fresh Italian bread, cut bread into 1/2-inch cubes
- 4 cups fresh broccoli, cut into florets
- 1 can artichoke hearts, drained
- 1 large red onion, cut into thin wedges
- 9 oz raw turkey or chicken Italian style sausage, casings removed
- 1/2 cup fat free chicken broth
- 1 tsp olive oil
- 3 garlic cloves, minced
- ½ tsp crushed red pepper flakes
- 1 tsp dried oregano
- ¾ cup low-fat shredded cheddar cheese
- salt and pepper to taste
- non fat cooking spray

Directions:
Preheat oven to 400ºF. Place bread on a baking sheet and lightly coat with non fat cooking spray. Bake about 15 minutes, or until bread is lightly browned. Take out of oven and reduce oven temperature to 350ºF.
While bread is baking, spray a large skillet with non fat cooking spray, and sauté garlic, broccoli and onion wedges until veggies are tender. When they are ready, turn off heat and set aside
In another large, nonstick skillet, heat olive oil over medium-high heat. Brown sausage, breaking it up as it cooks, approx 7 to 10 minutes. Stir in artichokes, broccoli and onion, bread cubes, broth, oregano, salt, pepper and red pepper flakes.
Coat a 9-inch square baking dish with non fat cooking spray. Spoon 3 cups broccoli and sausage mixture into prepared dish and cover with just 1/4 cup of the cheese. Top with remaining broccoli and sausage mixture and then cover with remaining cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Cut into 8 equally sized portions.

Entire recipe makes 8 servings
Serving size is 1/8 of casserole
Each serving = 5 Point Total