Easy Sausage Breakfast Casserole

Y'all, I have been a royal mess lately.  I won't go into too many details right now, but my schedule for the past 2 weeks has not made it easy to prepare any homemade meals.  And I LOVE to cook!  It's been a real drag not being able to spend any creative and fun time in the kitchen. 

So I took advantage of the 3 day weekend and made time and planned ahead to make us a brunch casserole.  It was super easy and very tasty!  Hubby liked it, so that makes it a keeper recipe and to me... blog worthy so I can have it for future reference!

This is most likely 1 of probably 1000 recipes like it... but this is what I did today.  I even tried to measure some to help make it recipe worthy in case anyone wants to try it!

This recipe would be a great option when hosting out of town guests, brunch, and for the holidays!

Easy Sausage Breakfast Casserole

6 servings

Ingredients

6 eggs

1 package tube of Turkey Sausage

1 cup milk (minimum 2%)

1 cup shredded cheese of choice (I used a blend flavor)

1/2 cup shredded cheese 

4 slices of whole wheat bread (or whatever bread you have on hand)

1/2 tsp garlic powder

1/4 tsp pepper

(These ingredients fit perfectly into a 2L or 11x7 rectangle baking dish)

Preheat oven to 350 degrees

Brown your turkey sausage over medium heat and then drain if needed.  I used Jenny O brand and rarely have I needed to drain this very lean sausage.

While your turkey is browning, 

Cut 4 slices of bread into cubes.  

Add the eggs and milk into a large mixing bowl.  

Whisk the eggs until frothy then add the garlic powder, pepper, the bread cubes and then the 1 cup of shredded cheese.  Gently mix to cover the bread cubes with the egg mixture.   

Let that soak while the sausage finishes browning, then add the sausage to the full egg mixture and gently blend.

Add everything to a greased (I used cooking spray) glass 11x7 baking dish.  

Bake uncovered for 20 minutes.  

Remove from oven and top with remaining 1/2  cup or less of shredded cheese and put back in the oven for 5 more minutes. 

(knife will come out cleanish, when testing.  The cheese will coat the knife)

Let stand for a few minutes to cool then serve.

  

Enjoy!

Enjoy and please don't forget to let me know you made it and any alterations you have made.  It's always fun to make recipes "your own"!

Easy Creamy Tomato Tortellini Soup

There are tons of variations of this recipe on Pinterest.  This is not an original recipe, but I don't know who to tell you who should get the credit.  Also, I read the ingredients on a recipe then did my own thing.  But this is a recipe share that I think you'll LOVE! 

I love that this basically takes about 14 - 20 minutes to make and although the tortellini absorbs a ton of broth, this soup is still fabs as leftovers.  BONUS:  This yummy soup freezes too!  I put the extra leftovers in single serve containers and freeze for work lunches.  Did I mention this is a BONUS?

I hope you'll love this.  Feel free to make this your own and then let me know how you varied the recipe!

Easy Creamy Tomato Tortellini Soup 

Ingredients
6 cups chicken or vegetable broth
1 20 oz. package of Cheese Tortellini.  I use Buitoni from the refrigerated section
1 pint grape tomatoes (halved)
1/2 cup heavy cream
2/3 cup sun dried tomato or tomato basil pesto
1 pinch of red pepper flakes
salt & pepper (optional)

Directions

Bring your broth to a boil (TIP:  I halved the tomatoes while the broth came to a boil)

Add the tortellini and simmer on low/med for 7 minutes

Add the tomatoes and simmer for 2 more minutes

Add the cream, pesto, and red pepper flakes.  I did add a tad of pink salt and pepper

Let simmer for about 5 more minutes to reheat.

Enjoy!

A few variations, off the top of my head, would be to add spinach or other veggies or maybe change up the pesto!

Don't forget to let me know your variations!

Chicken Parmesan Dinner with Low Carb Side Options

This is one of my most requested dinners.  Honey is not picky and eats everything I make, but every now and then he asks for something specific, so I do my best to come through.

This is on the simple side, since I love simple things.  =)  I don't bother with breading the chicken.  This not only saves on carbs and calories but also saves on the mess.

Another great thing about this dinner is that I'm cooking for 2 but this makes enough for 4 servings plus a little extra for someone's lunch the next day.  Leftovers rock!

Simple Chicken Parm
Ingredients:
1 lb package of organic boneless skinless chicken breasts
block mozzarella cheese to shred(you can use pre-shredded, but we don't because of the added junk it has)
1 jar of organic tomato sauce (I think Walmart's brand is wild oats or something like that)
1 small can of tomato paste
garlic fresh or garlic powder
Italian seasoning blend
grated Parmesan cheese

Caprese Salad Side
fresh tomatoes sliced
sweet onion sliced
mozzarella shredded
basil
balsamic vinaigrette

Additional Sides (optional)
Dreamfields pasta for honey
Zoodles for me (organic zucchini)

Preheat oven to 350 degrees.  Spoon some of the tomato sauce on the bottom of a glass backing dish.  Add the chicken breasts and top with a little more sauce, garlic (fresh or powder), italian seasoning, and grated parmesan cheese.  Cover with foil and bake for about 20 minutes.

Put the sauce in a small pan, add a can of tomato paste, season with garlic, italian seasoning, grated parmesan cheese, and of course WINE (just a little) and heat on low.

Then I went and had a glass of wine on the deck because it was gorgeous outside!  You can do something productive if you want.  

After about 20 minutes, start boiling the pasta water and prepare the sides by slicing the tomatoes and onions, shredding the mozzarella cheese (enough for your caprese salads and to top the chicken breasts) and give your veggeti a workout with some organic zucchini.

Once you get the pasta in the boiling water (about 1/2 the box), pull the chicken out and top each breast with mozzarella.  Put the chicken back in the oven uncovered.

When the pasta is cooked, drain and the put back in the pan and add some of the warm tomato sauce.

Microwave the zoodles for 1 minute on high.

The cheese on the chicken should be yummy, gooey by now and slightly browned.  YUM!

Time for presentation:

Assemble caprese salad on side of plate, alternating tomato and onion.  Top with shredded mozzarella cheese, pink salt and pepper, basil (if you have it) and drizzle balsamic vinaigrette on top.

Add your pasta or zoodles and chicken breast.  Top with warmed sauce as desired.

low carb option with zoodles

Enjoy!!

Loaded Toasties - Fun & Easy Breakfast

Honey wanted to call this almost chicken on a float.  How appetizing.  Not sure my name is much better, but these were pretty easy.  I made these after Christmas with left overs of ham, cheese block, and Walmart's Everything Italian bread.

Loaded Toasties
Ingredients:
2 slices of bread
2 eggs
shredded cheese of choice.  I used Monterrey Jack
Breakfast meat of choice (optional).  I used left over ham from Christmas dinner.  2 slices.

preheat oven to 400 degrees

I cut the 2 ham slices into small pieces and threw them in a small fry pan to brown.

Prepare a cookie sheet with non stick foil or spray regular foil with cooking spray.

Prepare the bread slices by cutting a hole in the them to nest the eggs.  Save the hole you cut out and set next to bread slices on cookie sheet.

Break an egg into each hole of the bread slices

Top each slice with the shredded cheese.  I already had some block cheese shredded and set aside.  I probably used 2 small handfuls.  (3/4 cup?)

Top each slice with your browned breakfast meat.

Add pepper if you like

Bake for 5 minutes or until whites are set.

Serve with cut out toasts and pepper to taste if you like.

Enjoy!

Peach Salsa Chicken Recipe

Photo by Tracy Hilbun

Peach Salsa Chicken

Super easy and yummy supper.  This is not an original idea.  I think this is a take on a Weight Watchers recipe.  

My ingredients:

4 skinless, boneless chicken breasts

Betty's Country Store Peach Salsa (Betty's Country Store is located in Helen, GA - about 10 miles from us)

Mozzarella cheese slices (part skim)

Pink Himalayan Salt

Pepper

Preheat oven to 375

Place your chicken breasts in a prepared glass baking dish (use cooking spray, oil, or butter)

Sprinkle a little salt and pepper on the chicken breasts

Top with salsa (maybe 1/2 cup on each breast?) {I'm terrible about measuring}

Cover dish with foil and bake for 20 minutes or so

After 20 minutes, remove chicken and add a slice of cheese to each chicken breast

Bake an additional 15-20 minutes re-covered in foil

After about 15 minutes, remove foil and bake an additional 10 minutes with an additional slice of cheese on each chicken breast to brown the cheese.

Enjoy with some nice low carb sides to complete your colorful plate!

Yummy, easy, cheesy!