Wednesday, January 11, 2017

Low Carb Breakfast Burritos with Egg Crepe

1 lb. breakfast sausage
1/2 onion
1/2 red bell pepper
1/2 lb. thick sliced ham, cut into bite sized pieces
big handfuls of chopped spinach
1 c. shredded 4 cheese blend
10 eggs

Brown sausage in big skillet. Drain sausage on paper towel. Saute onion and bell pepper in skillet. Add in ham until browned some. Add sausage back in. Add spinach until wilted. Mix in cheese. There is your filling.

If you are doing low carb and don't want a tortilla, I found some egg crepe things that you can make. Super simple! Just get a small, nonstick skillet warmed up. Mix 1 egg in a small bowl. Melt a little butter in your skillet first, then pour in egg. Move pan around until egg makes a circle shape. Cook for about 1 minute on first side. CAREFULLY flip! Cook for another 20 seconds on other side. Make about 10 of these, draining grease on paper towel after each one.

Store sausage mixture and egg crepes separately in fridge and just warm in the mornings. Eat like a burrito.

Friday, December 30, 2016

Chicken Enchiladas

4 shredded chicken breasts
Corn tortillas
16 oz shredded pepper jack cheese
8 oz cream cheese
1 can green enchilada sauce
Onion powder 
Put green sauce in bottom of 9x 13 pan. Mix together chicken, cream cheese, onion powder, and half of pepper jack cheese. Take 1 tortilla at a time and coat with green sauce. Add a glob of chicken/cheese mixture to each tortilla and roll up. Top with remaining pepper jack cheese and rest of green sauce. Cook at 350 degrees for 30 min. 

Monday, November 7, 2016

Crockpot Chicken and Dumplings

1 rotisserie chicken, shredded
2 cans cream of chicken
2 cans chicken broth
1 bag frozen carrots
dash of parsley, garlic powder, salt and pepper
1/2 bag of frozen peas
2 cans refrigerated Grand's Junior biscuits

Put chicken, soup, broth, carrots, and seasonings in crockpot. Cook on High for 3 hours. Add in peas. Cut biscuits into fourths or smaller. They will puff up. Add biscuits in and cook for another hour. Enjoy!


Saturday, October 22, 2016

Blueberry French Toast Casserole with Blueberry Syrup

Casserole:
1 1/2 loaves french bread, cubed
2 pints blueberries
1 bar cream cheese, softened
1/2 c. powdered sugar
8 eggs
2 c. half and half
2 t. cinnamon
2 t. vanilla extract

Blueberry Syrup:
2 pints fresh or frozen blueberries
1/2 c. maple syrup
1/2 c. water
1 T lemon juice
2 T honey
1 T cornstarch/ 1 T water

Grease a 9x13 dish and spread half of bread cubes. In bowl, mix cream cheese and powdered sugar. Spread half of cream cheese mixture over bread and sprinkle with half of blueberries. Spread other half of bread, cream cheese, and blueberries next. In bowl, beat eggs, half and half, cinnamon, and vanilla. Pour egg mixture over bread and blueberries. Press down with hands to soak all bread in egg mixture. Let soak for a few hours or overnight. Bake for about 30 minutes, covered, then another 15-20 minutes, uncovered.

Syrup:
In saucepan, bring blueberries, syrup, water, lemon juice, and honey to a light boil for about 20 minutes, stirring frequently. If it needs to be thickened, add a little cornstarch/water mixture to it and let it cook for another 5 minutes.



Almond Punch

1 small package lemon gelatin
2 c. boiling water
2 1/2 c. sugar
5 c. cold water
1 large can unsweetened pineapple juice
1 c. lemon juice
1 10 oz. bottle almond extract
2 liters gingerale

Dissolve jello in boiling water, then add all other ingredients (except gingerale) and stir well. Pour mixture into 2 gallon size ziplock freezer bags. Freeze until ready to use. Thaw 2-3 hours before serving punch. Mix with gingerale in punch bowl. It should be "slushy."

Wednesday, October 12, 2016

Watermelon Slush

Frozen watermelon (cut into chunks, then freeze)
2 cups water
Half of a crystal light lemonade packet
1 T sugar

Blend all in blender until smooth.

Saturday, August 20, 2016

Beef and Bell Peppers

2 lbs stew meat
1 onion, chopped
3 bell peppers; yellow, red, orange, chopped
4 cloves garlic, minced
3 cups water
3 beef bullion cubes
2 T Sriracha sauce (more if you like it spicy)
salt, pepper, onion powder
2 T corn starch + 1 T water for thickening
Brown or white rice

You can cook this in the crockpot or if you are short on time, in a roasting pan. Boil water and put in bullion cubes to dissolve. Stir in Sriracha sauce and seasonings. Put meat, onion, bell peppers, and garlic in crockpot or pan. Pour sauce over and cook. If using crockpot, cook on LOW for 6-8 hours or if using pan, cook with top on roasting pan for an hour on 400 degrees. At end, dissolve corn starch in water and stir in to thicken. Let cook for another 5-10 minutes. Serve over cooked rice.