Sausage Breakfast Casserole

Ingredients:

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1 lb chorizo sausage
1/2 lg onion finely choppped
1/2 red bell pepper, finely chopped
5 cloves garlic, minced
8 oz pepper jack cheese, shredded
8 oz cheddar cheese, shredded
4 green onions, finely chopped
1/4 c cilantro, finely chopped
2 jalapeno peppers, seeded, deveined and finely chopped
12 lg eggs
3 c half and half
1/2 t hot sauce
1/2 t pepper
9 corn tortillas, quartered


Instructions:

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brown chorizo with onion, bell pepper and garlic until chorizo is cooked through
Remove from heat and set aside
In a medium bowl, combine cheeses, cilantro, green onions, and jalepenos. Stir to combine. Set aside
Butter a 9 x 13 baking dish
Spread 1/3 of the tortilla pieces into the botton of the dish. Spoon 1/3 of the chorizo mixture and 1/3 cheese mixture on top. Repeat layers twice more, ending with cheese layer
In a large mixing bowl whisk the eggs, 1/2 and 1/2, hot sauce, and pepper until fully combined and a bit bubbly. Pour egg mixture over the tortilla, chorizo and cheese.
Cover and refrigerate at least 6 hours, or overnight
Remove from refrigerator and let get to room temperatiure.
Bake at 350 f for 60-90 minutes until golden brown. Test doneness. Test with a fork to besure the eggs are set.
Let sit for 10 minutes before serving
Top with favorite toppings: salsa, avacado, sour cream

Chicken Enchilada Crockpot Casserole

Ingredients

1 lb boneless skinless chicken thighs (or chicken breast)
1 teaspoon avocado oil (or olive oil)
1/2 medium onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
1 teaspoon kosher salt
2 cups homemade enchilada sauce (or 16 ounce jarred)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (cut into strips)
15 ounce can low-sodium black beans (rinsed and drained)
4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup))
sliced jalapeño peppers (and chopped fresh cilantro, for topping)

optional for topping and serving:sliced avocado
crema or sour cream
cilantro lime rice

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Directions:

Heat the oil in a skillet over medium heat. 

Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.

Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. 

Fold in the beans until thoroughly coated.

Nestle the chicken in.

Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. 

Shred the chicken in the pot with 2 forks.

Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.

Serve over rice if desired and top with optional sour cream, and avocado.

Notes:

If using chicken breast, the WW Points are 5 instead of 7.

Refrigerate for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.

 

Nutrition

Serving: 1 cup, Calories: 315 cal, Carbs: 26g, Protein: 25.5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 92.5mg, Sodium: 862mg, Fiber: 7g, Sugar: 3.5g

Bacon Egg & Cheese Casserole

Ingredients:
12 oz Bacon cooked and crumbled
Small Yellow Onion diced

½ Green Pepper diced
12 eggs
1 cup milk
2 cups Frozen Shredded Hash Brown Potatoes (16 oz)
1 cup Shredded Colby Jack Cheese
1 teaspoon Salt

½ teaspoon Pepper

Instructions:
Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
In the same pan, sauté onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
Pour mixture into greased 13x9 pan.

OK to Refrigerate until ready to bake.

Bake at 350 for 35-45 minutes or until cooked thoroughly.

Christmas Breakfast Casserole

Ingredients:

1 pound chorizo sausage (beef or pork)
½ large onion finely chopped
½ red bell pepper finely chopped
5 cloves garlic minced
8 ounces Pepper Jack cheese shredded
8 ounces cheddar cheese shredded
4 green onions finely sliced
¼ cup cilantro finely chopped
2 jalapeno peppers seeded, deveined, and finely chopped
12 large eggs
3 cups half-and-half
½ teaspoon hot sauce
½ teaspoon ground black pepper
9 corn tortillas quartered
Toppings: Pico de gallo, sour cream, and avocado or guacamole

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Directions:

In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.

Butter a 9"x13" baking dish.
Spread one third of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon one third of the chorizo mixture and one third of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.

In a separate large mixing bowl, whisk together eggs, half & half, hot sauce, and black pepper until fully combined and a little bit bubbly. Set aside.

Pour egg mixture on top.

Cover and refrigerate for at least 6 hours or overnight.
Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it's ready.
Let set for 10 minutes before serving. 

Serve with fresh pico de gallo, sour cream, and avocado.

Chicken Enchiladas by Rachael Ray

Ingredients:

8 soft corn tortillas

Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt

Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
¼ teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 ½ cups Monterey Jack shredded cheese, available on dairy aisle

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Directions:

Preheat the oven to 275

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line enchiladas up in baking dish, seam side down. Pour sauce over the enchiladas and top with cheese. Place in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

Kitchen Sink Chili Mac

Ingredients:

Coarse salt
2 cups uncooked elbow macaroni pasta
1 tablespoon extra-virgin olive oil
2 celery stalks, finely sliced
1 carrot, finely chopped
1 green bell pepper, diced
½ cup diced red onion
3 to 4 cloves garlic, minced
1 pound lean grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon chili powder
2 14 ½.-ounce cans diced tomatoes (not drained)
8 ounces shredded mozzarella

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Directions:

Preheat the oven to 350

Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.

In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender. About 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.

Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.

Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.



Cooks note: Mix some of the cheese into the pasta. Put the rest on top.

Sweet Potato Cassarole

Ingredients:

4 medium sweet potatoes (about 24 oz)
1 cup sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup light brown sugar
½ cup all-purpose flour
6 tablespoons butter, cut into small cubes
1 cup pecans, chopped

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Directions:

Preheat the oven to 375ºF.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400ºF.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth – lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.

Thanksgiving 2018 at Stephanie's

Farmers Frittata

10 slices chopped bacon
4  oz diced onion
3 med. potatoes, cooked with skins on and diced
11 eggs
1 1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
4 oz shredded cheddar cheese
4 oz shredded Swiss cheese

Preheat oven to 350 degrees.  Sauté bacon and onions. Drain fat. Put bacon mix in the bottom of a greased 10" quiche pan.  Sprinkle diced potatoes over.  Beat eggs and milk, then add salt and pepper.  Pour over potato mix. Sprinkle with cheeses.  Bake 1 hour and 15 minutes.
Serves 6

Slow cooker Pot Roast

Ingredients:

4 lb chuck roast

salt and pepper

1 pk. dry onion soup mix

1 c water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

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Directions:

Season roast with salt and pepper,  Brown on all sides in a large skillet about 4 minutes on each side.

(You don't have to do this but it makes the flavor richer).

Place the roast in the slow cooker and add the soup mix, water, and vegetables.  Cover and cook on low setting for 8 - 10 hours.  

Tamale Pie

Ingredients:
1 lb ground beef
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 oz) tomato sauce
1 large can (28 oz) tomatoes, cut up (can used diced can)
1 can (16 oz) corn, drained
1 small can (4 oz) sliced olives
2 cloves garlic, minced
1 Tablespoon sugar
1/2 teaspoon salt
2 teaspoon chili powder
dash black pepper
1 cup grated cheddar or mexican blend cheese

Crust:
3/4 cup cornmeal
1/2 teaspoon salt
2 cup cold water
1/2 teaspoon chili powder
1 Tablespoon butter
1/2 cup cheddar or mexican cheese

Brown the ground beef with onions and green pepper, drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and pepper. Heat to boiling. reduce heat and simmer  uncovered for about 20 minutes or until thick. Add cheese and stir until cheese melts. Spread in a 9 x 13 baking dish.

In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stiring constantly, until thick. Stir in butter. (Sometimes I just use a package mix or mix according to cornmeal package without cooking). Spread mix over the beef mixture. Bake at 375 degrees for 45 minutes. If desired you can add some cheese to the top about 5 minutes before removing from oven.

You can serve with sour cream, salsa, guacamole etc

Creamy Chicken Pasta

From Cooking Light - I altered a little.

9 oz pasta - I used Rotini but any large would work or use rice
12 oz boneless chicken breasts - cut into bite size pieces
3/4 t salt
3/4 t pepper
1 cup chicken broth
2 T flour
1/2 c half & half
1/3 cream cheese ( or mascarpone)
1/4 chopped parsley
1/2 c chopped onion
1t minced garlic
1t thyme (or a season mix)
8 oz mushrooms (i used 12 oz fresh)
3T red wine vinegar (I used balsamic)  I would cut to 2 T
1/2 t dijon mustard - don't use more
1 can peas ( not in original recipe but a good way to sneak veges in)

Cook Pasta.

Heat large skillet or dutch oven over medium heat.  Add a bit of olive oil, onion and garlic.  Cook 5 minutes.  Add thyme & mushrooms,  cook 8 minutes until everything is golden.Add the peas along with salt & pepper to taste.
Remove from pan and let sit.
Mix vinegar and mustard and set aside
Add chicken to pan, salt & pepper.  Cook 4 minutes until brown on all sides.  Combine 1/4 c broth with flour.  Add mix along with rest of the stock to the chicken.  Add 1/2 & 1/2.  Bring to boil and cook an additional 2 minutes until chicken is done.  Remove from heat, stir in cream cheese and 2 T parsley.  Mix until cheese melts.  Add the vinegar mixture, stir.  Add the veges and pasta.  Add salt & pepper to taste.  Top with the remaining parsley and serve.

Easy Mac & Cheese - Amy's favorite

Ingredients:

1 lb macaroni
1/3 cup flour
Salt & pepper
2 1/2 cups of shredded cheddar cheese
1/2 cup skim milk

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Directions:

Cook pasta according package directions. Drain.

In a baking dish (13 x 9), grease bottom with spray oil. Layer 1/2 of the cooked macaroni and half of the cheese. Sprinkle some flour on top and some salt & pepper. Layer the rest of the macaroni and repeat with the flour and salt & pepper. Pour milk over the top. Cover with remainder of the cheese and bake at 350 for about 30 minutes. If the top is not crispy turn the broiler on and brown.

Recipe is in LoseIt App
Makes 8 servings of about 1 1/2 cups each
2770 calories for the entire recipe
346 calories per serving

Cheesy Bacon & Egg Brunch casserole

This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.

Ingredients

• 8 slices bacon
• 1 medium onion, chopped (1 cup)
• 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup cottage cheese
• 5 eggs
• 1 1/2 cups milk
• 1/2 teaspoon McCormick® Mustard, Ground
• 1/2 teaspoon McCormick® Nutmeg, Ground
• 1/4 teaspoon McCormick® Black Pepper, Ground

Directions

Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.

Make Ahead:

Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

Nutritional Information Per Serving

Calories: 260, Fat: 16g, Carbohydrates: 14g, Cholesterol: 128mg, Sodium: 492mg, Fiber: 1g, Protein: 15g

Au Gratin Potatoes

Ingredients:

5 pounds (approximately 6 large) potatoes, sliced
4 ounces yellow onion, diced
6 ounces Asiago cheese
6 ounces sharp Cheddar
1 cup heavy cream
4 ounces egg yolks (requires approximately 5 eggs)
Salt and pepper, to taste


Directions:

Mix egg yolks, cream, and salt and pepper to create custard. In a Pyrex® or other oven‐safe dish, place alternating layers of potatoes, custard and cheese. Cover and bake 1 hour at 350°F. Uncover and cook for an additional 15 minutes.Yields 4 servings.

Leslie's Hash Brown Casserole

Nick's mom's potato casserole. Tasty!

Ingredients:

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1 (2 pound) package frozen cubed hash brown potatoes, thawed
½ cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups crushed cornflakes cereal
¼ cup melted butter

Directions:

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Preheat oven to 350
In a large bowl, combine hash browns, ½ cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

In a medium saucepan over medium heat, saute cornflakes in ¼ cup melted butter, and sprinkle the mixture over the top of the casserole.

Bake covered in preheated oven for 40 minutes.

Cheesy Mac & Cheese

3c Milk
6T Cornstarch
6T Butter
4c Cheddar Cheese (grated)
1.5c Mozerella Cheese (grated)
1lb elbow macaroni

Cook macaroni according to package directions. Drain.
At the same time, over medium heat melt butter.  Slowly stir in cornstarch. Stir until incorporated well.  Slowly add milk, a little at a time as it will lump.  Cook over medium heat until comes to a boil.  Stir constantly as it will stick and burn.  It will thicken before it boils.  Once it boils cook 1 minute stirring constantly.  Remove from heat.  Stir in 3 cups cheddar cheese and 1 cup mozzella cheese.

Stir cheese sauce into drained macaroni until mixed well.  Pour mixture into a 13x9 greased baking dish.  Top with remaining cheese.  Cook in a 350 degree oven for about 30 minutes until heated through and lightly brown on top.

Enjoy!

Low Country Boil (Low Southern Boil)

Old Bay Seasoning 

6 pounds new red potatoes
a couple onions quartered
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
6 ears fresh corn, husks and silks removed then cut in half
3 pounds whole crab, broken into pieces
3 pounds fresh (or frozen uncooked) shrimp, peeled and de-veined
serves about 12 people.

DIRECTIONS
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.

Drain off the water, and pour the contents out onto a picnic table covered with newspaper.

You can adjust the crab and shrimp as your budget allows. If crab is too expensive, use only shrimp. You need 1/2 lb of seafood per person, 1/4 lb sausage per person, 1/2 lb potatoes per person, and 1 piece of corn per person.

Our friend, Ray made this when we were working in Branson Missiouri

Jambalaya

Ingredients:
3 Tablespoons EVOO
Protean option. Choose one of the following
A - 3 andouille Sausage
B - 1 chicken breast, 1 link hot Italian sausage, 1/2lb breakfast sausage
C - 2 link hot Italian sausage. 4 oz shrimp
Paul's favorite is shrimp and hot sausage

1 medium yellow onion sliced
1 stalk celery, chopped
1/2 red bell pepper diced (substitute green chile for some of the pepper)
3 cloves garlic minced
1/3 teaspoon red cayenne pepper
4 cups low sodium chicken broth
1 cup long grain white rice
1 14 oz can of low sodium diced tomatoes (Mexican or Italian is OK)
1 bay leaf
(optional: add one can of high quality whole kernel corn.)

Directions:

Cook meat in a saucepan with olive oil until brown. Move to a paper towel on a plate.

Caramelize the onions. Add celery half way through. Add bell pepper near the end.

Add chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is done. About 15 minutes.

Add the meat. Remove the bay leaf.

Serve with corn bread.

Tuna Noodle Casserole

Prep: 10 minutes

Bake: 25 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 cup milk
1 can peas
2 tablespoons chopped pimentos (optional)
2 cans solid tuna in water, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoon dry bread crumbs
1 tablespoon butter, melted

Directions:

Heat the oven to 400°F.  Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish.  Stir the bread crumbs and butter in a small bowl.

Bake for 20 minutes or until the tuna mixture is hot and bubbling.  Stir the tuna mixture.

Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the bread crumbs are golden brown.

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Chicken in the crock pot

1 bag frozen corn

2 pieces of frozen chicken with bones

2 cans chicken broth

garlic powder

salt & pepper

whole red potatos

 

Dump all the ingredients in a 6 quart crock pot in the morning. Add water to make sure

everything is under water. Set crock pot on low.

8 hrs later, serve dinner. Add 1/2 cup water for each hour more than 8 that you will cook.