Ingredients:
6 eggs well beaten
12 oz evaporated milk
1 tsp salt
1/2 tsp black pepper
30 oz frozen shredded hashbrown potatoes
2 cups shredded cheddar cheese
1 green bell pepper
1 cup diced ham
Preheat oven to 350 degrees. Combine eggs, milk, salt and pepper. Ass potatoes, cheese, bell pepper and ham. Mix well. Pour mixture into 13x9 greased baking dish. Bale 60 - 65 minutes or until set.
Tip: I spoon the stuff from the bowl into the dish and then pour the remaining egg/milk mix over the top. It's just easier for me. I purchased already chopped ham to save time and energy (totally worth it!). You can also use egg beaters instead of real eggs if you like. Feel free to add onion or any other breakfast veggies to the mix.
Thursday, July 22, 2010
Thursday, May 6, 2010
Chicken and Bean Burrito Casserole
Ingredients
1.5 Tbsp olive oil
1 white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cans (15 oz each) no-salt-added dice tomatoes
1 can (4 oz) diced roasted green chiles
3 cans (16 oz each) no-salt-added pinto beans, rinsed and drained
1/2 tsp chili powder
pinch ground cumin
8 - 12 flour tortillas (6")
2 cups finely shredded poached chicken
3 cups shredded reduced fat Cheddar cheese (I used the Mexican cheese blend)
Place oil in skillet over medium-high heat. Add onion and bell pepper. Saute until soft. Add garlic and saute 30 more seconds. Add tomatoes (with juice - see bottom for a tweek), chiles, beans, chili powder, and cumin. Mash beans with fork (not really important, as long as you mash the ones that end up on your child's plate to avoid choking toddlers).
Coat bottom and sides of slow cooker with cooking spray or oil. Place 2 or 3 tortillas on bottom (overlap to cover). Layer ingredients from bottom to top:
tortillas
veggie-bean
chicken
cheese
tortillas
veggie-bean
chicken
cheesetortillas
veggie-bean
chicken
cheese
End with cheese.
Cover and cook on low 6 to 7 hours. Cut into rectangles. Garnish with favorite toppings (sour cream, guacamole, pico de gallo, cilantro, salsa, etc).
Tip:
Make the veggie-bean mixture and poached chicken the night before and store in fridge. The recipe also call for leaving the juice of both cans of tomatoes in the recipe. When I did this, my casserole was a little soupy so I recommend only using the juice of one can and strain out the other. This may help.
Herbed Turkey Meatballs
Ingredients
1/2 cup wheat germ
2 egg whites
2 cloves garlic, minced
2 small onions, finely chopped
1/4 cup fresh basil leaves, chopped
1 pound ground turkey
1 Tbsp olive oil
1 small red bell pepper, finely chopped
1 tsp dried thyme
1 tsp dried oregano
1 jar marinara sauce
1 cup water
Mix wheat germ, egg whites, half garlic, half onions, and basil in large bowl. Add turkey, season with salt and black pepper to taste, and mix well. Cover and place in freezer for 20 minutes for easier handling. Heat oil in skillet over medium high heat. Saute remaining garlic and onion until translucent. Add bell pepper and cook 5 - 6 more minutes. Put thyme, oregano, marinara, and water in slow cooker. Stir in vegetable mixture. Turn on high. Roll turkey mixture into 2" meatballs (should be about 20). Add to slow cooker. Cover and cook on high 4 to 6 hours or on low 6 to 8 hours. Spoon meatballs over cooked pasta, if desired.
Tip:
All of the prep on the veggies and rolling of the meatballs can be done the night before and stored in the refrigerator. Then just add the spices, sauce, water, and meatballs to the slow cooker in the morning for all day cooking or at lunch time for cooking on high.
1/2 cup wheat germ
2 egg whites
2 cloves garlic, minced
2 small onions, finely chopped
1/4 cup fresh basil leaves, chopped
1 pound ground turkey
1 Tbsp olive oil
1 small red bell pepper, finely chopped
1 tsp dried thyme
1 tsp dried oregano
1 jar marinara sauce
1 cup water
Mix wheat germ, egg whites, half garlic, half onions, and basil in large bowl. Add turkey, season with salt and black pepper to taste, and mix well. Cover and place in freezer for 20 minutes for easier handling. Heat oil in skillet over medium high heat. Saute remaining garlic and onion until translucent. Add bell pepper and cook 5 - 6 more minutes. Put thyme, oregano, marinara, and water in slow cooker. Stir in vegetable mixture. Turn on high. Roll turkey mixture into 2" meatballs (should be about 20). Add to slow cooker. Cover and cook on high 4 to 6 hours or on low 6 to 8 hours. Spoon meatballs over cooked pasta, if desired.
Tip:
All of the prep on the veggies and rolling of the meatballs can be done the night before and stored in the refrigerator. Then just add the spices, sauce, water, and meatballs to the slow cooker in the morning for all day cooking or at lunch time for cooking on high.
Monday, April 26, 2010
Chili Mac & Cheese
Ingredients
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 clove garlic
1 pound ground turkey
1 can (14.5 oz) diced tomatoes, drained
1 can (16 oz) kidney beans
1-2 tsp chili powder
Pinch of cumin
Pinch salt
2 cups elbow macaroni
1.5 cup shredded mild cheddar/Monterey Jack cheese blend
Coat 4 quart or larger slow cooker with cooking spray or olive oil. Heat oil in skillet over medium heat. Add onion and garlic. Saute until soft. Add turkey and cook, stirring until no longer pink. Transfer to cooker. Stir in tomatoes (drained), beans (with liquid), chili powder, cumin, and salt. Cook on low for 4 hours. Fill pot with water and bring to a boil. Parcook macaroni 5 minutes or until flexible. Drain and stir into cooker. Cook on low for 1 to 1.5 more hours. Stir in cheese. Let stand so cheese can melt and serve.
Tips
You can cook the meat mixture and macaroni the night before and refrigerate in separate containers so that all you have to do the day of is pour the ingredients into the slow cooker when it calls for them.
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 clove garlic
1 pound ground turkey
1 can (14.5 oz) diced tomatoes, drained
1 can (16 oz) kidney beans
1-2 tsp chili powder
Pinch of cumin
Pinch salt
2 cups elbow macaroni
1.5 cup shredded mild cheddar/Monterey Jack cheese blend
Coat 4 quart or larger slow cooker with cooking spray or olive oil. Heat oil in skillet over medium heat. Add onion and garlic. Saute until soft. Add turkey and cook, stirring until no longer pink. Transfer to cooker. Stir in tomatoes (drained), beans (with liquid), chili powder, cumin, and salt. Cook on low for 4 hours. Fill pot with water and bring to a boil. Parcook macaroni 5 minutes or until flexible. Drain and stir into cooker. Cook on low for 1 to 1.5 more hours. Stir in cheese. Let stand so cheese can melt and serve.
Tips
You can cook the meat mixture and macaroni the night before and refrigerate in separate containers so that all you have to do the day of is pour the ingredients into the slow cooker when it calls for them.
Friday, April 23, 2010
Pimento Cheese Stuffed Chicken
Disclaimer: This recipe takes a little longer and requires more work than some of the others that I have posted, but it's worth it!
Ingredients
3 - 4 boneless skinless chicken breast
6 oz cream cheese
3 Tbsp pimentos, chopped
1 large clove of garlic, grated or finely chopped
3 tsp paprika
1 cup breadcrumbs
toothpicks
Preheat oven to 350 degrees.
Butterfly the chick breasts so they open like a book and pound them to 1/4 inch thickness. Combine cream cheese with pimentos, garlic and 1 tsp of paprika. Combine the remaining paprika with breadcrumbs in separate dish. Spread equal parts of the cream cheese mixture on each piece of chicken. Roll chicken up and secure with 2 toothpicks. Roll each piece in breadcrumbs.
Heat 2 tablespoons of vegetable or olive oil in a skillet over medium heat. Brown chicken a few minutes on each side. Then transfer to oven safe baking dish and into oven for 15-18 minutes or until juice run clear.
Tips:
Butterfly and pound chicken the night before. I used a KitchenAid mixer to mix the cream cheese while I prepared the breadcrumb mixture. Once I got the chicken and cream cheese ready to start rolling, I turned on the heat on the stove to heat the oil. I spread, rolled, toothpicked, and coated one piece of chicken and put it in the skillet. Then I completed the next and placed it in the skillet and turned the first. I followed this pattern for the remaining chicken breasts.
I cut 1/4 of a finished chicken breast up for my 10-month old. He was able to feed himself, albeit a little messily. I paired it with some chopped up french style green beans and a few pinches from my roll. He LOVED it. The remaining chicken breast was put in the fridge and fed for lunch the next day. He had another 1/4 and I had the remaining 1/2. It was perfect!
Ingredients
3 - 4 boneless skinless chicken breast
6 oz cream cheese
3 Tbsp pimentos, chopped
1 large clove of garlic, grated or finely chopped
3 tsp paprika
1 cup breadcrumbs
toothpicks
Preheat oven to 350 degrees.
Butterfly the chick breasts so they open like a book and pound them to 1/4 inch thickness. Combine cream cheese with pimentos, garlic and 1 tsp of paprika. Combine the remaining paprika with breadcrumbs in separate dish. Spread equal parts of the cream cheese mixture on each piece of chicken. Roll chicken up and secure with 2 toothpicks. Roll each piece in breadcrumbs.
Heat 2 tablespoons of vegetable or olive oil in a skillet over medium heat. Brown chicken a few minutes on each side. Then transfer to oven safe baking dish and into oven for 15-18 minutes or until juice run clear.
Tips:
Butterfly and pound chicken the night before. I used a KitchenAid mixer to mix the cream cheese while I prepared the breadcrumb mixture. Once I got the chicken and cream cheese ready to start rolling, I turned on the heat on the stove to heat the oil. I spread, rolled, toothpicked, and coated one piece of chicken and put it in the skillet. Then I completed the next and placed it in the skillet and turned the first. I followed this pattern for the remaining chicken breasts.
I cut 1/4 of a finished chicken breast up for my 10-month old. He was able to feed himself, albeit a little messily. I paired it with some chopped up french style green beans and a few pinches from my roll. He LOVED it. The remaining chicken breast was put in the fridge and fed for lunch the next day. He had another 1/4 and I had the remaining 1/2. It was perfect!
Friday, April 16, 2010
Mediterranean Chicken Pasta
Ingredients
6 oz jar of artichoke hearts
1 tbsp olive oil
3 boneless skinless chicken breasts (cut into pieces)
3 cloves garlic (I grate the peeled cloves over the skillet with a handheld cheese grated rather than trying to cut them up or chop them.)
1/2 cup chicken broth
1 tsp dried oregano
7 oz jar roasted red peppers, drained (cut into strips)
6 oz can of sliced olives, drained
3 cups of your choice of pasta (I used penne)
crumbled feta
Drain artichoke hearts, reserving the marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Begin boiling water for pasta. Cook and stir chicken until browned. Add the reserved artichoke marinade, broth, and oregano. Bring to a boil; reduce heat. Simmer, covered for 10 minutes. Add pasta to boiling water. Stir artichokes, red peppers, and olives into chicken mixture and remove from heat. Drain pasta. Serve chicken mixture over cooked pasta. Top with feta cheese if desired.
Tips
I cut the raw chicken up the night before and stored in a bowl in the fridge so I wouldn't have to handle raw chicken. I also pulled the roasted red pepper from the jar and cut them the night before. I then returned them to the jar and stored them in the fridge over night. If you do this, cook them for about a minute in the chicken mixture to warm them.
6 oz jar of artichoke hearts
1 tbsp olive oil
3 boneless skinless chicken breasts (cut into pieces)
3 cloves garlic (I grate the peeled cloves over the skillet with a handheld cheese grated rather than trying to cut them up or chop them.)
1/2 cup chicken broth
1 tsp dried oregano
7 oz jar roasted red peppers, drained (cut into strips)
6 oz can of sliced olives, drained
3 cups of your choice of pasta (I used penne)
crumbled feta
Drain artichoke hearts, reserving the marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Begin boiling water for pasta. Cook and stir chicken until browned. Add the reserved artichoke marinade, broth, and oregano. Bring to a boil; reduce heat. Simmer, covered for 10 minutes. Add pasta to boiling water. Stir artichokes, red peppers, and olives into chicken mixture and remove from heat. Drain pasta. Serve chicken mixture over cooked pasta. Top with feta cheese if desired.
Tips
I cut the raw chicken up the night before and stored in a bowl in the fridge so I wouldn't have to handle raw chicken. I also pulled the roasted red pepper from the jar and cut them the night before. I then returned them to the jar and stored them in the fridge over night. If you do this, cook them for about a minute in the chicken mixture to warm them.
Chicken Tacos
This meal can be made to suit your families taste and is pretty standard, but I thought I would share how I made it to minimize kitchen time while your kiddos are around.
I poached the chicken the night before. This consisted of using 1 can of chicken stock, 3 boneless skinless chicken breasts, and your favorite spices. I used cumin, chili powder, salt, and pepper. Put your stock and spice in a medium pot. Place in chicken breasts. Add enough water to cover chicken. Set on medium high heat and boil. I boiled my chicken for about 20 minutes, but you can't overcook it, so boil until you feel like it is done. Then place chicken on cutting board and reserve about 3/4 cup of liquid. Shred chicken with a fork. Place in a microwave safe storage bowl with reserved liquid. The night of dinner, place bowl in microwave on 50% power for 5 minutes. Stir chicken and makes sure the liquid coats the chicken. Then cook for an additional 5 minutes on 50% power. This will get the chicken hot without drying it out or making it too hot for kiddos.
I put out the usual items. Tortillas, shredded lettuce (purchased already shredded lettuce for timesaver), diced tomatoes (cut the day or night of), shredded cheese (purchase already shredded to save time), sour cream, and mild salsa. I heated up some black beans as well. It only took about 10 minutes to put together just before dinner.
I poached the chicken the night before. This consisted of using 1 can of chicken stock, 3 boneless skinless chicken breasts, and your favorite spices. I used cumin, chili powder, salt, and pepper. Put your stock and spice in a medium pot. Place in chicken breasts. Add enough water to cover chicken. Set on medium high heat and boil. I boiled my chicken for about 20 minutes, but you can't overcook it, so boil until you feel like it is done. Then place chicken on cutting board and reserve about 3/4 cup of liquid. Shred chicken with a fork. Place in a microwave safe storage bowl with reserved liquid. The night of dinner, place bowl in microwave on 50% power for 5 minutes. Stir chicken and makes sure the liquid coats the chicken. Then cook for an additional 5 minutes on 50% power. This will get the chicken hot without drying it out or making it too hot for kiddos.
I put out the usual items. Tortillas, shredded lettuce (purchased already shredded lettuce for timesaver), diced tomatoes (cut the day or night of), shredded cheese (purchase already shredded to save time), sour cream, and mild salsa. I heated up some black beans as well. It only took about 10 minutes to put together just before dinner.
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