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Baked Eyeball Breakfast Casserole

This is a great casserole to take to a themed office or dinner party. It tastes amazing, looks great, and reheats perfectly. Halloween recipe #4: Baked Eyeball Breakfast Casserole.

Note: You can also adjust the cooking time to allow for your preference of cooked eggs, such as decreasing the time for eggs over easy.

Ingredients

  • 1 bag (20-30 oz) frozen shredded hash browns, thawed (or substitute southern style)
  • 1 can condensed cream of potato soup
  • 8 oz sour cream (I used light)
  • 1 c shredded cheddar cheese
  • 1 medium onion
  • 1 tsp salt
  • 10 slices Canadian bacon
  • 10 eggs*
  • Ketchup
  • Small Ziploc bag
Baked Eyeball Breakfast Casserole Serving

* Note: If you use large eggs, they will spill over the Canadian bacon cups. Use small eggs to avoid over flow.

Step 1: Heat oven to 350. PAM a 13 x 9 glass casserole dish.

Step 2: Quarter the onion then slice into thin 1/8 inch wide slivers.

Step 3: In a large mixing bowl, combine the hash browns, onions, cream of potato soup, sour cream, cheese, and salt. Pour into the casserole dish and spread evenly.

Step 4: Place the Canadian bacon over the top of the potato mixture, do not overlap if possible. Gently press the Canadian bacon into the potato mixture, forming cups. Bake uncovered for 40 minutes.

Baked Eyeball Breakfast Casserole Step 4

 

Step 5: Carefully crack 1 egg into each Canadian bacon cup. Bake 20 minutes or until eggs are set.

Baked Eyeball Breakfast Casserole Step 5

Step 6: Pour 1/4 cup of ketchup into a small plastic Ziploc bag. Cut 1/8 inch off of one of the corners. Pipe the ketchup onto the eggs to resemble veins.

Baked Eyeball Breakfast Casserole

Based off of the recipe found on BettyCrocker.com
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Posted by on October 13, 2014 in Breakfast, Holidays!

 

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Baked Cheesy Broccoli Patties (Medifast and GF)

I will never again make a broccoli, rice, and cheese casserole. This recipe is THAT good! I can eat the whole batch in one sitting and still crave more.

The entire recipe counts as 1 Lean and Green Meal + 1 Medifast snack.

These are great served with grilled chicken or Parmesan Chicken Strips and Roasted Garlic Mashed Cauliflower.

Ingredients

  • 1 tbsp onion, finely chopped
  • 8 oz frozen broccoli
  • 1 pack Medifast Multigrain Crackers or 1/2 c gluten free breadcrumbs if you’re not on Medifast
  • 1/2 cup cheddar cheese, reduced fat, shredded
  • 1/4 cup Egg Beaters or 2 eggs
  • 1/2 cup water (optional)
Baked Cheesy Broccoli Patties

1. Preheat oven to 400. Line a cookie sheet with parchment paper

2. I like to cook my broccoli in a skillet over the stove, but if you prefer the microwave, feel free to do so and skip this step. If you want to use the stove: add the frozen broccoli and water into a large skillet. Cook over medium-high heat until cooked but still firm, about 10 minutes. Remove from heat. .

3. Chop the broccoli into small pieces. Place into a medium mixing bowl.

4. Crush the multigrain crackers until they’re the consistency of breadcrumbs.

Baked Cheesy Broccoli Patties

5. Add the onion, cheddar cheese, and breadcrumbs to the mixing bowl with the broccoli. Stir until the breadcrumbs are mixed throughout. Stir in the Egg Beaters.

6. Bake for 20 minutes, or until firm. Flip the patties over – they should be a nice golden brown – and bake for an additional 7 minutes to brown the other side.

Remove from oven, cool for a few minutes, then enjoy!

Baked Cheesy Broccoli Patties

Based off of the recipe found on Po’ Man Meals

 
 

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Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Delicious, mildly spicy, Cajun meal in 30 minutes. I’ve reduced the fat content by 1/3 by using a Turkey Kielbasa instead of traditional sausage or Andouille. You won’t be able to tell the difference!

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Ingredients

  • 1 family size box Zatarain’s Red Beans and Rice
  • 1 pkg Oscar Mayer Turkey Polska Kielbasa
  • 1 large white onion
  • 1 large green bell pepper
  • 4 1/2 cups water
  • 1 tbsp butter or olive oil (optional)
  • Bayou Blast (my preference) or Creole Seasoning (Tony Chachere’s or similar)

1. In a medium sauce pan, add the water, butter (optional), and rice and beans. Stir. Bring to a boil, reduce to low, and simmer for 25 minutes.

2. While the rice and beans is cooking, peel the onion and cut off both ends. Lay the onion on one end and cut in half. Cut each half into 1/2 inch wide strips then into 1/2 inch wide chunks. Cut out the stem of the bell pepper and remove the core, seeds included. Slice the bell pepper into 1/2 inch wide strips then 1/2 inch wide chunks. Add the onion and bell pepper to a medium skillet. Sprinkle lightly with Bayou Blast or Cajun Seasoning. Stir. Cover and cook over medium heat until soft, about 20 minutes.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

3. While everything else is cooking, slice the kielbasa into 1/4 inch wide circles. Add the kielbasa to a medium bowl and sprinkle with 1/2 tsp Bayou Blast or Creole seasoning. Shake the bowl, letting the seasoning spread to each piece of kielbasa. Add another 1/2 tsp seasoning and shake again. Place a large skillet over medium-high heat. Once the skillet is hot, add the kielbasa, which should start sizzling immediately. Cook for 10 minutes, stirring occasionally, until deep in color and char marks appear.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

To serve, you can either combine all ingredients into one pot and serve gumbo style, or add a cup of rice and beans to a bowl, add the onions and peppers, then top with Cajun kielbasa (shown in the picture below).

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Recipe created by Me! : D

 
 

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Turkey Sausage and Mushroom Breakfast Casserole

I know I’ve posted several other breakfast casserole and frittata recipes, but this is by far the best one yet. It’s a favorite with my coworkers. This recipe tastes great reheated if you want to make it ahead of time.

Turkey Sausage Breakfast Casserole

Ingredients

  • 10 eggs
  • 16 oz breakfast turkey sausage
  • 1 cup shredded reduced fat cheddar cheese
  • 16 oz baby bella mushrooms
  • 1 large white onion
  • 12 oz frozen shredded hash browns
  • 19 oz frozen broccoli florets
  • 1/2 tbsp butter
  • Salt
  • Garlic powder
  • Ground thyme

1. Preheat oven to 375. Lightly PAM a glass 13 x 9 casserole dish. In a large skillet, cook the turkey sausage over medium-high heat until brown. While cooking, use a wooden spoon or spatula to break the sausage into small pieces. Remove from heat. Divide the sausage into two even parts and add to two large mixing bowls. I suggest two bowls because by the time you add the eggs, there will be so much filling that you won’t be able to stir without making a mess.

2. Slice the onion in half in the middle, not from root to tip. Slice the onion into small half circles about the width of the shredded hash browns. Melt the butter in the skillet you cooked the turkey sausage in. Add the onions and cover. Cook the onions over medium-low heat for 10 minutes. Uncover and stir. The onions should start to soften and caramelize. If they’re still firm, cover and cook for 5 more minutes.

3. Stir in the frozen hash browns. You’ll probably need to break them up with a wooden spoon. Lightly salt the hash browns and cover and cook over medium heat for 10 minutes or until softened and warm. Remove from heat, divide the hash brown mixture between the two bowls.

4. Gently wash the mushrooms. Keeping the stems intact, place the mushrooms on their heads and slice into 1/4 inch wide strips. Chop the slices into small pieces. Add the mushrooms to the skillet and season with salt, garlic powder, and ground thyme. Cook over medium-low heat until browned and soft, about 10 minutes. Remove from heat and divide between the two bowls.

5. Place the broccoli in a microwaveable dish. Add 1 tbsp water and microwave 5 minutes or until cooked but still a little firm. Remove the broccoli from the microwave and drain the excess water. Cut the broccoli into pieces about the same size as the mushrooms. Divide the broccoli between the two bowls.

6. Stir 1/2 cup of shredded cheddar cheese into each bowl. Crack 5 eggs into each bowl and stir until wet. Pour both bowls into the casserole dish. They should both be able to fit in the same dish with room to spare.

7. Bake for 30 minutes. Remove from the oven and cut into squares. I usually bake this casserole for breakfast parties at work, so I make the squares about 2 x 2, though you can make the pieces and large or as small as you want. Place back in the oven and cook for 15 minutes or until the liquid has been absorbed.

Serve hot or refrigerate when cool and reheat later. This recipe microwaves great!

Turkey Sausage and Mushroom Breakfast Casserole

Created by Me! : D

 
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Posted by on January 25, 2014 in Breakfast, Turkey

 

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Turkey Sausage Dressing

Turkey Sausage Dressing

Ingredients

  • 1 pound breakfast turkey sausage
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 6 celery stalks, diced
  • 1 can of reduced sodium chicken stock
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp ground thyme
  • 1 tsp rubbed sage
  • 3 slices of whole wheat bread
  • 3 slices of whole grain or seeded bread (I use Orowheat 12 Grain or Multi-Grain)
  • 4-6 large eggs or 1 – 1 1/2 cups Egg Beaters

1. Preheat oven to 400. Lightly spray a 9×13 glass casserole dish with PAM. Toast the bread slices until crisp. Leaving the crust on, tear the toast into small pieces and place in a large mixing bowl.

2. In a large skillet cook the sausage over medium-high heat until browned, breaking up the sausage as it cooks. Remove the sausage to the mixing bowl.

3. In the skillet you just cooked the sausage in, add the onions, carrots, and celery. Cook over medium heat until soft, about 7-10 minutes.

4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the veggies and chicken stock to the mixing bowl.

5. Add the salt, Italian seasoning, thyme, and sage to the mixing bowl. Stir until combined.

6. Beat 2 eggs at time and add to the mixture. Stir until combined. If using Egg Beaters, add 1/2 cup at a time. Continue to add eggs until you’ve reached your desired consistency.

7. Pour the dressing into the casserole dish and bake uncovered for 45 minutes. Remove the dressing from the oven every 15 minutes and stir the dressing thoroughly.

Enjoy!

Turkey Sausage Dressing

Recipe created by on Me! : D

 
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Posted by on January 17, 2014 in Side Dish, Turkey

 

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Cauliflower Tots (Medifast & GF)

For those who are on Medifast, the recipe counts as 8 greens and 1 lean. This recipe makes about 4 servings of 2 greens and 1/4 lean. To round out the meal, you would need to add another lean to the meal, like 4oz of chicken. Since you need 3 greens for your meal, you could pair this with another green such as green beans or a side salad.

Cauliflower Tots

Ingredients

  • 2 cups of cauliflower florets, cooked and finely chopped *
  • 1/4 cup Egg Beaters or 1 egg
  • 1/4 cup onion, minced
  • 1/2 cup shredded cheddar cheese, reduced fat
  • 1/2 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning

* Note: I used an 8oz bag of frozen cauliflower, cooked it in the microwave for a few minutes, then used a food processor to finely chop the cauliflower.

1. Preheat oven to 400. Place the cauliflower a cheese cloth or paper towel and press out any excess liquid.

2. In a medium bowl, combine all of the ingredients and stir until combined.

3. Spoon about 1 tbsp of the mixture into your hands and gently roll unto an oval or tot shape. Place the tots onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes or until golden, turning half way.

Cauliflower Tots

Based off of the recipe found on Skinny Taste

 
 

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Better-than-Taco-Bell Spicy Chicken Crunch Wrap Supreme

This was my favorite item at Taco Bell when I was younger and I’ve been craving it ever since Taco Bell discontinued it several years ago. I finally had enough and decided to find a way to make them myself!

I think these taste better than Taco Bell’s Crunch Wrap Supremes. If you’re not into chicken, try it with beef! Just purchase 1 pound of lean ground beef and 1 packet of beef taco seasoning. They both taste great.

Makes 4 Crunch Wrap Supremes

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Ingredients

  • 1 pound chicken
  • 1 pack of taco chicken seasoning
  • 1 cup Nacho cheese (I buy Gehl’s Nacho Cheese from Wal-Mart)
  • 1 large Tomato, diced
  • 1 cup Lettuce, shredded
  • 1 cup Onion, diced
  • 1 cup Sour cream
  • 1 cup shredded Mexican cheese.
  • Re-fried beans (optional)
  • 5 Large burrito flour tortillas
  • 4 Tostada shells

1. Cook the chicken in a large skillet over medium-high heat until cooked throughout. Remove to a cutting board and shred. I cut the chicken into 1/4 inch wide strips then cut them into small pieces.

2. Place the shredded chicken back into the large skillet and sprinkle with the taco seasoning. Add water as directed on the taco seasoning packet and cook until the water has evaporated. Remove from heat.

3. Place the tortilla on a flat surface. Starting in the middle, spread about 1/4 cup of nacho cheese into a circle about the size of the tostada shell. Top with the shredded chicken and 1 tablespoon of onions.

4. Place the tostada shell on top of the onions and spread 2 tablespoons of sour cream on it. Sprinkle with, shredded lettuce, diced tomatoes, onions, and shredded Mexican cheese.

5. Cut 1 tortilla into 4 equal parts. If you’re using refried beans, spread them on one side of the tortilla quarter. Place that quarter bean side down on top of the onions. If you’re not using refried beans, place the tortilla quarter on top of the onions.

6. Take one side of the bottom tortilla and fold it over the tortilla quarter. Repeat at every 3-4 inches until you’ve folded all of the tortilla over.

7. Place a skillet or flat griddle over medium heat. With one hand on top of the crunch wrap and another underneath, flip it over and gently place it on the griddle. If you have a bacon press, place it on top of the crunch wrap supreme, if not, you can use a small plate. Grill the crunch wrap for 2-3 minutes or until lightly golden brown. Flip the crunch wrap over and repeat.

Remove from heat and enjoy!

Spicy Chicken Crunch Wrap Supreme
Recipe created by Me! : D

 

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