Cheesy Bacon & Egg Bake

While searching through some cookbooks the other night, I stumbled upon the most delicious looking breakfast casserole. With a few adaptations and extra veggies, this version turned out to be a new favorite. 

Cheesy Bacon & Egg Bake

2 c. southern style frozen hashbrowns
3 T. oil
1 (10 oz.) can nacho cheese condensed soup
2 T. milk
1 bell pepper, chopped (I used red)
1/2 t. onion powder
6 eggs
2 T. butter
1/2 c. grated cheese (cheddar or colby jack work great)
1/2 c. bacon crumbles (I used pre-packaged real bacon bits)
salt & pepper

In a large skillet, heat oil and cook hashbrowns according to package directions. Season with salt and pepper. Spread in a 9x9" pan.

 In a mixing bowl combine soup, milk, chopped pepper, and onion powder. Spread over hashbrowns.

Using the same skillet as the hashbrowns, melt butter and scramble eggs over medium heat until almost done. Season with salt and pepper and layer over the cheese mixture.

Top with cheese and bacon.

Bake at 350 F for about 20 minutes.

This is a great meal for any time of day. I love having breakfast foods for dinner. Enjoy!

Meatloaf "Cake"

Well, this year for April Fool's Day I wanted to make a silly dinner, but before I knew it, April 1st was over and I ended up making this a few days later. But hey, who's keeping track anyway, right? This was quite a hit with the kids and my hubby found it entertaining as well. Plus, it was mighty delicious!

Meatloaft "Cake"
1 lb. jalapeno chicken sausage, casings removed (I found this at my local Sunflower Market)
20 oz. lean ground turkey
1 bell pepper (red, yellow, or orange are fun colors for the cake look)
1/2 c. crumbled cojita cheese
1/2 c. oats
2 t. onion powder
6-7 medium potatoes, washed and cut in large cubes
1/3 c. milk
1 c. sour cream (or more)
salt and pepper

For meatloaf, combine meat, cheese, oats, and onion powder. Press into two 8-9" cake pans. Bake at 400 F for 45-60 minutes. Meanwhile, boil potatoes until very tender. Drain and mash with milk, sour cream. Season with salt and pepper to taste. When meatloaf is done, just assemble like a cake, using mashed potatoes as frosting.

My kids just LOVED this dinner!You really could use any meatloaf recipe you want. I was very happy with how this turned out. Enjoy!

Triple Pepper Salad

I really love bell peppers. This recipe combines sweet, crunchy peppers with juicy tomatoes, beans, and creamy avocados. It's such a dynamic salad!

Triple Pepper Salad

2 c. chopped peppers (any color combo will work)

1 c. halved cherry tomatoes

4 green onions, sliced

1 (14 oz.) can beans, drained (I used great northern)

1 avocado, cubed

1/4 c. oil

1 T. lime juice

1 t. garlic powder

1/2 t. cumin

pinch chipotle chile pepper (or more if you like heat)

salt & pepper to taste

Combine all ingredients. For best flavor, refrigerate 2 hours (or more) before serving. Enjoy!

Teriyaki Rice Bowls

Last week I bought a bottle of Xagave and it came with a coupon for a free downloadable cookbook. Score! This recipe is adapted from that book. I have a feeling I'll be making a lot of these recipes.Teriyaki Rice Bowls

3 T. oil

1 t. sesame oil

2 cloves garlic, minced

2 boneless skinless chicken breasts, cut into bite size pieces

5-6 c. vegetables (I used onion, sweet peppers, mushrooms, zucchini, and broccoli)

2-3 c. cooked rice (I used brown)

1/3 c. teriyaki sauce, plus extra for drizzling (recipe follows)

Teriyaki Sauce

1 c. soy sauce

1/2 c. water

2 T. rice vinegar

1/3 c. agave (or packed brown sugar)

2 t. garlic powder

1 t. ground ginger

2 T. cornstarch (mixed with 2 T. water)

For Sauce:

Combine all ingredients (except cornstarch) in a saucepan. Bring to a boil. Once mixture starts boiling, reduce heat to a simmer and add cornstarch mixture. Stir about 1 minute or until thickened. Remove from heat.

For Rice Bowls:

Heat oils in a large skillet or wok. Add garlic and chicken. Cook until chicken is done.

Add veggies and cook until they reach desired tenderness. Add 1/3 c. sauce and mix.Serve over rice and drizzle with a little extra sauce.This is such a fun and colorful dish. Enjoy!

Ham & Cheese Macaroni Salad

I have a bunch of leftover ham and boiled eggs from Easter so I decided to just mix it together with pasta for a fun salad.

Ham & Cheese Macaroni Salad

8 oz. dry macaroni, cooked and drained

1-2 c. ham, chopped

4-5 hard boiled eggs, chopped

1 c. cheese, cubed or grated

3 stalks celery, chopped

1/2 bell pepper, chopped

3 green onions, chopped (or 1 t. onion powder)

1/2 c. (heaping) mayo or miracle whip

1 T. mustard

salt & pepper to taste

Combine all ingredients in a large bowl. Serve immediately or store in the fridge.

Enjoy!

Sausage Rice Casserole

This is one of my favorite recipes! My mom made it all the time when I was younger and it's still one of my favorites.

Sausage Rice Casserole

1/2 c. dry rice

1 envelope Lipton Noodle Soup

2 1/2 c. water

1 lb. sausage

1/2 bell pepper, chopped

1/2 onion, chopped

3 stalks celery, chopped

1-2 c. grated cheese OR sliced almonds

Combine rice, noodle soup, and water in a saucepan. Bring to a boil, reduce heat to low, and cover. Simmer for 20-25 minutes or until most of the liquid is absorbed.

Meanwhile, brown sausage in a skillet. Once cooked through, add chopped veggies and cook until tender.

Add soup mixture (and about 1/2 c. water, if needed.)

Transfer mixture into a greased 1 qt. casserole dish (I used my 8x8" baking dish.) Bake at 350 F for 20 minutes.

Top with cheese or nuts and return to oven for another 10 minutes.

I can see why my mom made this casserole so much. IT'S DELICIOUS! Enjoy!

Stuffed Peppers

I asked my mother-in-law for this recipe because my husband really likes them. He calls them Stuffed Monkey Heads and if you tell your kids that, they're guaranteed to want to eat them! :)

Stuffed Peppers

3-4 large bell peppers, any color

1/2 c. uncooked rice

1 lb. sausage

(the measurements aren't crucial for the following ingredients. Just eyeball it.)

1/2 c. onion, chopped

1 t. garlic, minced (about 3 cloves)

1/4 c. chopped fresh parsley (or 1 T. dry)

1/2 c. tomato sauce

2 c. grated cheese (or more)

First off, cook rice with 1 c. water. Set aside.

Prepare peppers by cutting them lengthwise and discarding seeds.

Bring a large pot of water to boil. Simmer peppers for 5 minutes. Drain and arrange in a 9x13" pan and set aside.

In the same pot, brown sausage.

Once sausage is cooked through, add cooked rice, onion, garlic, and parsley. Stir and cook a few minutes.

Add tomato sauce and stir until mixture is combined.

Divide filling among the peppers.

Top with cheese.

Bake at 350 F for about 45 minutes.

Yum yum!

There's a lot of wiggle room in this recipe. You could adjust or omit ingredients and add others. I used country style sausage (which was great) but next time I think I'll try italian style sausage. If you want them spicy, just add some red pepper flakes or chipotle powder. Enjoy!

Baked Chicken Dip

Ever since I got this recipe from my good friend a few months ago, I seriously have made it about six times! I am IN LOVE with this chicken dip! I've adapted it a little because the original recipe makes a whole casserole dish and my little family can't eat quite that much. But the next time you're in a snacking mood make this dip. It's amazing!

Baked Chicken Dip

1 (12 oz.) can chicken, drained

1 (8 oz.) package cream cheese* softened

1/4 c. mayonnaise

1 c. grated cheese, any kind

2 cloves garlic, minced

3 green onions, thinly sliced (or 1/4 c. red onion, minced)

1 bell pepper (any color) chopped

*I always use 1/3 less fat cream cheese in place of regular. It's an easy way to cut calories without sacrificing taste.

Combine all ingredients and mix well.

Spread evenly into a pie pan. Bake at 350 F for 30 minutes or until hot and bubbly.

I like to serve this dip with Ritz crackers or veggies. Honestly, I'm pretty sure you could dip anything into this and it would taste wonderful!

Mmmmm! I just had this yesterday and now I'm tempted to make another batch. It really is THAT good! Try it and then you'll believe me. Enjoy!

Summer Slaw

Here's a fun twist on coleslaw. Instead of just plain old cabbage and carrots, this recipe has some unique veggies and a creamy mustard dressing that is a perfect compliment to any dinner.

Summer Slaw
1/2 head cabbage, cut in half
1 red bell pepper, chopped
1 c. grated jicama
2 green onions, thinly sliced
1/2 c. mayonnaise
2 T. apple cider vinegar
1 T. dijon mustard
1 T. sugar

Grate half of the cabbage and chop the other half in bite-size pieces.

Combine in a bowl.
Add bell pepper, jicama, and green onion.

For the dressing, combine mayonnaise, vinegar, mustard and sugar.

Mix until well blended and creamy yellow in color.

Toss veggies with dressing and serve.

I am a big coleslaw fan! But if you don't like sweet dressings, omit the dressing and use ranch or a dressing of your choice. Enjoy!

Sweet & Spicy Omelet

I must be on a breakfast kick or something, but I totally love breakfast food! I actually had this for lunch today and it was delightful. It sounds weird but I loved it. The ingredient that makes this omelet sweet and spicy is pepper jelly. It's made just like any other jelly but instead of fruit, it uses jalepeno peppers.

Any brand of pepper jelly will work, but this is what I used today:

Sweet & Spicy Omelet

1 egg

1/4 c. egg substitute (or two egg whites)

1 T. milk

1-2 oz. cheese (about 2 good slices)

1 T. pepper jelly

salt and pepper

In a bowl mix egg, egg substitute and milk. Pour mixture into a heated, greased skillet and scramble a little. Flip the entire omelet (like a pancake) so it cooks on both sides. Once flipped, sprinkle with salt and pepper, then cheese, then spread with pepper jelly (I just sort of spooned it on in little globs.) Fold over and heat until cheese melts.

If you're not a big spicy person, feel free to use fruit jelly for a nice sweet omelet (a wonderful idea that I read on H.E.A.B.) You can also just use three whole eggs if you prefer. Enjoy!

Philly Cheesesteak

I always love an easy dinner. Sometimes I'm so burnt out by 6:00 that I just need a quick and easy meal that takes little to no effort. This recipe was given to me by my friend (because we're always asking each other what we're making for dinner!) I would've thought that a Philly Cheesesteak would take a lot of time, but this couldn't be simpler. Plus it's delicious!

Philly Cheesesteaks

1-2 T. olive oil (vegetable oil works too)

1/2 onion, sliced

1 bell pepper, sliced

1 lb. deli sliced roast beef, roughly chopped

8 slices provolone cheese

4 whole wheat buns, split

In large skillet, heat oil over medium heat. Add onion and pepper and cook until tender. Add roast beef and heat until warm and juicy. Keep warm. Meanwhile, arrange 2 slices cheese in each bun. Top with meat mixture so cheese can melt. Serve warm. Enjoy!

I had leftover meat and it kept very well in the fridge. In fact, it tasted pretty darn yummy the next day!