Egg Casserole (great dish for Father's Day)

Wow, I just got done eating an egg casserole and it turned out great! Do you plan on making breakfast for Father’s Day?  This is a nice hearty dish to make!  Don’t just limit it to a breakfast dish- we just ate it for lunch!  I am excited to share this recipe, because my girls did well eating it and they had no clue they were eating a bunch of vegetables!  If you have a pampered chef chopper, it definitely comes in handy with this recipe!  I saw a recipe for hash and another for an egg casserole.  They both sounded good, so I combined the recipes to something I thought sounded good!

Brown a 1 lb. of ground beef (you can use ground turkey if you want). Season the meat with garlic and seasoning salt.  Add a can of chopped mushrooms and one cup of red, yellow, and green peppers (I used frozen since they are already sliced up into small pieces). You can always add more vegetables if you would like.  If you want a little spicier dish, you can add diced jalapenos and onions to the mixture. When the meat is almost done cooking, add one cup of Italian Bread crumbs.  Let cook until completely browned and pour off any excess grease. 

Peel 5 baking potatoes.  Chop into small pieces.  Put them across the bottom of a cake pan that has been sprayed with cooking spray.  You may want to salt the potatoes (I don’t use a lot of salt, so I didn’t).  Take the meat mixture and pour over the potatoes.  Mix up. 

 In a large bowl, put in 6-8 eggs.  Add enough milk as you would to make scrambled eggs.  Season the eggs with garlic, pepper, and a dash of salt.  Then, add a cup of shredded cheese to the eggs and stir (I used Mexican Style by Kraft).   Pour over the potato/ meat mixture.  Stir all together.  Bake at 400F for about 30 minutes. Add one more cup of cheese spread all over the top of the dish.  Cook for another 10 to 15 minutes until the cheese is golden brown. 

My girls loved it with ketchup on top.  You can add salsa and a little sour cream for a different twist. 

Happy cooking!

Enchilada Casserole

An easy meal for your family:  enchilada casserole!!!  It goes in the crock pot and turns out delicious!  Right now, my husband is even eating the leftovers a few hours after supper.  You will need three boneless chicken breast cut into bite size pieces, olive oil, small white onion, garlic, tomato sauce, enchilada sauce, tortillas ( I used wheat) , Mexican shredded cheese, Ranch Style Black Beans, Ranch Style Pinto Beans with jalapenos, corn, and Goya Seasoning Packets(Tomato and Coriander). 

First, dice one small white onion. Brown it with two tablespoons of minced garlic in a splash of olive oil.  Add a can of tomato sauce, can of enchilada sauce, and three tablespoons of cream cheese.  Put two packets of Goya in the mixture and stir.  Bring to a boil.  After rinsing the both beans and corn, stir together in bowl.  Take tortilla and lay it across the bottom.  Add a third of bean mixture.  Put a third of chicken chunks on the beans mixture.  Pour a third of the sauce on top of the chicken.  Sprinkle about two ounces of the cheese over the top of the sauce.  Put a tortilla on top and repeat adding all of the ingredients two more times.  At the end, there should be three full layers.  Cook in crock pot on low for 7 or 8 hours (until chicken is done).  Stir and serve.  You can always add crushed tortilla chips and a spoonful of sour cream when serving. 

Happy cooking!

Salmon Pasta

A new salmon dish similar to my lemon chicken pasta was created in my kitchen.  I thought about how good the chicken tasted and decided to try something similar with salmon and the meal was excellent!  It is amazing how different the meals tasted with using similar recipes!  This was a dish I will definitely make again.  What you need:  3 salmon filets, 4 lemons, 1 box fettuccini pasta,  1 cup milk,  1 jar marinated artichoke hearts , 1 can tomato sauce, 1 can zesty diced tomatoes, 1 can oregano and garlic diced tomatoes, garlic powder, dried basil, flour, 1 diced small white onion, minced garlic, and parmesan cheese!

Start off with the pasta since that can take awhile!  Marinate the salmon in 2 tablespoons minced garlic and two juiced lemons. Make sure you get the garlic on both sides.  Dice a jar of artichoke hearts and a small white onion.  Brown in the oil from the jar of artichoke hearts.  When the artichoke hearts and onion are almost done browning, add the salmon.  Brown for about four or five minutes on each side and cook until done.  Take the salmon out when done and set to the side.  In a cup, mix one cup of milk and two large tablespoons of flour.  Add the milk mixture to the onions and artichoke hearts.  Then stir in the can of tomato sauce and both diced tomatoes.  Add more flour if needed to make it thicker.  Cut the salmon into bite size chunks and add back to pan.  Add the juice from two more lemons.  Season to taste with garlic powder and basil.  Pour entire mixture over the cooked pasta and stir.  Serve with a dash of parmesan cheese on top. 

Happy Cooking!!