​Ingredients
Casserole: 

• 1 tablespoon unsalted butter, softened, for the casserole dish
• 1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound)
• 6 large eggs
• 1/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Kosher salt
• 2 cups whole milk
• 1 cup heavy cream

Brown Sugar Crumble:

• 3/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt
• 1 stick unsalted butter, cut into cubes
• 1 cup chopped walnuts

​Directions
For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.

Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.

Position an oven rack in the center of the oven, and preheat to 350 degrees F.

For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter.

Mix in the walnuts.

To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
​
Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.

INGREDIENTS:
1 lb link sausage (mild or hot)
1 pkg Lipton Onion Soup Mix
1 cup Uncle Ben’s Long Grain & Wild Rice
2 cans Luck’s black-eyed peas
5 cups water
Hot sauce to taste
1 large onion, chopped

DIRECTIONS:
Brown sausage with onion. 
Drain off grease. 
Combine all ingredients in large pan and simmer 20 minutes.
Let cool for a few minutes, serve in soup bowls. Enjoy!

INGREDIENTS

• 2 medium onions, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 4 tablespoons all-purpose flour, divided
• 1 bay leaf, finely crushed
• 1/2 teaspoon dried thyme
• 1-1/4 teaspoons salt, divided
• 1-1/4 teaspoons pepper, divided
• 1 boneless pork loin roast (3 to 4 pounds)
• 1/3 cup packed brown sugar

DIRECTIONS
Preheat oven to 350°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 1 cup water to pan.

Roast 1 hour, basting once with pan juices if desired. Sprinkle brown sugar over roast. Roast 10-15 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise about 5-10° upon standing.)

Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.

Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups.
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In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.
​
Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Yield: 12 servings.

Ingredients:

• mixed, fresh vegetables, including: broccoli, cauliflower, peppers (sweet or hot), carrots, zucchini, squash, celery, green onions, mushrooms, etc.
• cooking spray or light olive oil
• store bought seasonings (montreal steak, steak & chops, gourmet burger, kickin' chicken, italian seasonings, seasoning salt, etc.), whatever you season your steaks, chops, or burgers will work 
• sliced ham (KY Field smoked works really well)
• shredded cheese

Directions: 

• warm non-stick skillet with high heat, coated with light olive oil or cooking spray (spray will have less fat but will have tendency to cause vegetables to stick/overcook in spots if not careful)
• chop veggies in small pieces
• spray raw vegetables with light coating of cooking spray
• coat with seasonings of your choice
• place veggies in hot skillet, stirring often
• don't overcook--vegetables will taste best heated and still crispy, not fully cooked and soft
• chop up ham into quarter-sized pieces, warm in skillet (either with veggies or alone-doesn't matter)
• place in bowl as a tossed salad, mix in light amount of shredded cheese, enjoy!

A warm, low fat and low calorie meal that will fill you up without all the guilt.