Here is a boring non-baby post. I've been trying to do more casseroles lately, since I can prepare them during naps or the night before, so I'm not as rushed at dinner time. This one is from this month's issue of
Cooking Light, and it was very tasty. And a different starch for those of you who are stuck in a rut of potatoes, rice or pasta (as we often are). I left off the fresh chives because they're expensive, but we definitely recommend the hot pepper sauce with it.
Shrimp and Grits Casserole2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Cooking spray
Hot pepper sauce (optional)
1. Preheat oven to 375°.
2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.