Broccoli & Sausage Egg Muffins

We eat this for dinner, because we like breakfast for dinner, but it could be used in the morning or as appetizers or for a brunch.

-6 large refrigerated biscuits (from a can)

-pinches of salt & pepper

-approx. 1 cup broccoli florets, cut up into small pieces

-approx. 3/4 cup cooked sausage links, cut up

(I really just guesstimate at how much broccoli & how much sausage to use. This is just what the recipe says. I have never actually measured it.)

-8 eggs

-6 TBS milk

-shredded cheddar cheese

-hot sauce (optional)

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Cut each of the biscuits into 8 mini triangles. Place 4 biscuit triangles into each of the 12 muffin cups.

Place even amounts of broccoli & sausage into each muffin cup. (each individual cup will be really full!)

Place eggs, milk, salt & pepper (I omit the salt just because I don't cook with it if I don't have to) into a mixing bowl. Beat until well blended. Pour egg mixture evenly into each muffin cup. Top with sprinkles of cheese. Bake for 30-32 min or until egg is completely cooked. We eat ours with hot sauce but Caiden likes his with ketchup.

French Dip Sandwiches

Alright, this one is delicious and super easy!!!

ATTENTION: This meal takes at least 5 hours of Crock pot cooking (unattended), so MUST BE STARTED AT LEAST 5 HOURS BEFORE YOU PLAN ON EATING.



Ingredients:
-1 Roast
-32 0z Beef Stock (or the same amount of water with 2 or 3 beef Bullion cubes)
-1 Medium (2 small) Onions (rough Chopped)
-2 TBS Butter
-2-4 Cloves of Garlic, whole (depends on how much you like Garlic)
-1 Bay leaf
-Salt and Pepper to taste (start with a tsp and go from there)


French Baguette and cheese of choice


Directions:

Combine all ingredients in a crock pot, put on high, and let it go all day. The longer the better. IF the liquid starts looking a little low (should cover about 1/2 the roast) add more water. Literally, if you start in the morning and leave it alone it will be ready by dinner. You know it's ready when you put a fork in it and it falls apart.

When the roast is done, pull it out of the crock pot and shred the entire thing. Then place the meat onto a slice of the french baguette with your favorite cheese. I love white cheddar for this, but provolone is good too, or Swiss. Or no cheese at all. Be sure to serve each sandwich with a portion of the Liquid from the crock pot to dip it in. Trust me, this one is DELICIOUS!!!

NOTE: If you don't have the 15 minutes it takes to make this in the morning, you can substitute everything but the roast for a packet of dry french onion soup mix and water. It will not taste the same, but will create the same yummy sandwich and take about 2 minutes.

Chicken Enchiladas

I haven't made these in a long time, and did last week and they were really yummy. Perhaps this is too basic to put on here, but I've included my sauce recipe so I'm counting it as good.

Ingredients:

-2-3 Chicken Breasts Cooked and shredded (Baked, boiled, microwaved, grilled, doesn't really matter)

-Flour Tortillas (I like the mini ones, but it doesn't matter)

-8oz Cheddar or Mexican Blend Cheese (you can use less, but I like them super Cheesy

Enchilada Sauce: (you could just buy it but that isn't fun!)
-3 Tbs Vegetable Oil1 Tbs Flour

-1/4 Chili Powder

-32oz Chicken Stock (Or water and 2 Chicken Bullion Cubes smashed up)

-1 tsp Oregano

-1 tsp Cumin

-1/2 tsp salt

Directions:

Preheat oven to 350. In a sauce pan, heat oil over medium heat. Stir in flour until blended (30 seconds or so). Add Chili powder and stir for about a minute. Now add all other ingredients and allow to simmer for 10-15 minutes until smooth.

Place chicken in a mixing bowl and add 1/2 the sauce and about 1/2 cup of cheese. Mix until chicken is covered thoroughly. Now it's time to fill your enchiladas, and there is some flexibility here. Put a large tablespoon in a small tortilla, so 2 large tablespoons if you are using regular size tortillas. This is not an exact science, so use your judgement. Spread the chicken out in a line, then roll the enchilada. Do not fold the corners in. Repeat until all the chicken is used. Place enchiladas in a 9x13 pan and cover with the rest of the sauce. Now place as much cheese as you like over the top, I generally use the rest of the bag!!! Now bake for 20-30 minutes until sauce is bubbly.

Be creative with this one. I add peppers or olives sometimes, but the sky is the limit. I find it is best served with sour cream and lettuce. This is also a great recipe to double and serve to a large group. It's different, but easy and can be made ahead of time. Oh, and it's another dinner for under $10!!!!!

Creamy Italian Chicken with Rice

3-4 chicken breasts, cooked & cut into cubes
8 oz package cream cheese (I use fat free)
2 cans cream of chicken soup (I use the low sodium, 97% fat free Campbells)
2 envelopes dry Italian season mix (next to the dry ranch mixes in the store)
milk or water to desired thickness

Combine all ingredients in a large pan on stove until cream cheese melts & mixture is warmed through. We eat this over rice but you could probably use noodles if you prefer.

Super Fast & Yummy Chicken Salad

We had this for our wedding and is one of our family favorites!

6oz. boneless/skinless chicken breasts (approx. 2-3 breasts) boiled and diced
20 small red seedless grapes (halved)
1 small red delicious apple (diced)
1/2 C. diced celery
1/4 C. diced green onion
1Tbsp +1tsp mayonnaise
1tsp lemon juice
1 dash white vinegar
1 dash salt & pepper

Toss all ingredients together & serve chilled

* Delicious served with croissants; Bisquick biscuits work well in a pinch too (as pictured)

**To save time I usually chop all ingredients while the chicken is boiling, and it usually works out perfectly time-wise. I then rinse the chicken under cold water, dice it, toss ingredients together and place bowl in freezer to chill while I finish baking the biscuits!

-Makes approx. 4 adult servings and takes about 20min to make.

Stuffed Sun-dried Tomato Pesto Chicken with Roasted Potatoes

Ingredients:

4 chicken breasts

2 T basil pesto sauce

1/2 cup sun dried tomatos

2 teeth fresh garlic

1 T extra virgin olive oil

3/4 package cream cheese

6 red potatoes

1 T fresh dill

2 T green onion (4-5 stalks)

1 tsp salt

black pepper

1-2 tsp seasoned salt

1-2 tsp garlic powder

3 T olive oil

Directions:

Preheat oven to 450 degrees.

Roasted Potatoes:

Dice red potatoes into small one inch cubes. Chop dill and green onion into small pieces. Mix potatoes, dill, green onion, olive oil, salt, pepper, seasoned salt and garlic powder in large bowl to coat evenly.

Spread potatoes out on a large baking sheet. I generally cover the pan with aluminum foil for easy clean up. Place potatoes in oven for 45 minutes. Check potatos once halfway through baking to turn for even roasting. They should be golden brown and crispy on the outside and soft and delicious on the inside when done.

Stuffed Sun-dried Tomato Pesto Chicken:

Mince sun-dried tomatos and garlic into very small pieces. In a medium size bowl mix cream cheese and pesto sauce. I just buy pesto sauce at Fry's/Kroger since it ends up being cheaper to do that than to buy all the ingredients to make my own. But if you have a good recipe or lots of basil growing in your back yard garden, feel free to make yours! Add tomatoes and garlic and mix until even. It is easiest just to throw all the ingredients in a food processor and mix it up that way.

Then, take each chicken breast and create a "pocket" in each by slicing down one side through the center of the breast longwise. Stuff the cream mixture into the pocket, about 1-2 T per breast. Don't make them too full or all the cheese will spill out when you cook them.

Place the stuffed chicken breasts onto a hot pan w/ some oil, salt and pepper and sear both sides of the chicken.

Cook the chicken about 2 minutes on each side and then transfer to a baking dish. Place the chicken in the oven and cook for about 20 minutes at 375 degrees until the chicken is fully cooked.

One note: The potatoes need to cook at least 25 minutes at 450 degrees, but then when you add the chicken into the oven, you can turn it down to 375 degrees and the potatoes can finish cooking at the lower temperature and will still be crispy and delicious when done.

Enjoy!

Conference Casserole

We have made this a new tradition, we make this yummy egg and bacon  breakfast casserole for our church's General Conference weekend (http://www.lds.org/). We just started this but know it will stick because, mmm is it yummy! Thanks Angie for giving this to me!

Preheat oven to 350* and used for a 9x13 pan/casserole dish

1 baguette loaf (about 12oz.) broken in pieces

9 eggs (or egg beaters)

2 lbs. bacon or sausage (cooked)

3 C 1% milk

3 C shredded cheddar cheese

1 1/2 tsp. dry mustard

Grease bottom of pan or dish. Place broken bread pieces in the bottom of pan or dish. Sprinkle cooked bacon/sausage pieces over the bread. Sprinkle cheese on next. Mix the eggs, milk and dry mustard together and pour all over top of casserole. Bake at 350* for 50-55 minutes and serve!

*Make the casserole ahead of time and allow to sit over night in refrigerator ( I didn't do this, I didn't have time, but it still tasted great!)