Breakfast Casserole

Who doesn't love a delicious, hearty breakfast? Casseroles like these are great to prepare the night before and then stick in the oven the next morning.

1 lb cooked bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded sharp cheddar cheese
8 eggs
2 cups milk
16 oz package frozen hash brown potatoes (thawed)

Preheat oven to 350 degrees. Lightly grease a 7x11 inch casserole dish
In a large bowl, beat together eggs and milk. Mix in cheese, bacon, onion, and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole dish. Cover with aluminum foil and bake in pre-heated oven for 45 minutes. Uncover and bake for another 30 minutes until the eggs have set.

Read more...

Crock Pot Spaghetti

If you're looking for an easy, delicious spaghetti sauce...look no further! Here is my mom's recipe:

1 lb ground beef
1 tbsp olive oil
1 small onion
15.5 oz tomato sauce
29 oz tomato puree
6 oz tomato paste
1.5 cups water
1/2 tsp pepper
1/2 tsp (or less) red pepper
1 tsp salt
1/2 tsp oregano
1/2 tsp basil

Brown onion and ground beef in frying pan. Drain fat and put in crock pot. Add the rest of the ingredients to the crockpot and cook for 8-10 hours on medium. You can also cook this on the stove for about 30 minutes, but it won't be as rich. Serve with a vegetable and some garlic toast.
Yield: 6 servings

Read more...

Chicken Asparagus Pasta Supper

When Elise came to visit me over Spring Break, we had a very busy weekend. She participated with the 30-hour famine, cheered us on as we ran our half-marathon, and helped me scrub our apartment. At the end of her time here, she still wanted to help me cook! I hate to say that she is a "picky" eater...but she is, particularly when it comes to meat. So I bought some fresh, organic chicken, and lots of veggies for her. We came across this recipe in my "Taste of Home" cookbook.

It's healthy, delicious, and Elise-friendly!
Chicken Asparagus Pasta Supper
4 Tbsp vegetable oil (divided)
1.5 lbs fresh asparagus, cut into 2-inch pieces
8 oz sliced fresh mushrooms
1.5 cups broccoli
2 carrots, cut into strips
2 medium zucchini, sliced
3 green onions, sliced into 1/2 inch pieces
1 tsp salt
4 boneless/skinless (organic) chicken breasts, cut into 1-inch pieces
1/2 cup frozen peas
SAUCE:
2 tbsp butter
2 tbsp all purpose flour
1 chicken bouillon cube (or 1.5 tsp)
2 cups milk
1/2 tsp pepper
1 pound thin spaghetti, cooked and drained

Heat 2 tbsp oil in a large skillet over high. Add all of the veggies (except for the peas) and salt. Cook and stir 5 minutes. Remove vegetables and set aside. Add remaining 2 tbsp of oil to the skillet. Cook chicken, stirring occasionally, 5-6 minutes or until it is no longer pink. Return veggies to skillet and add peas. Cook for 5 more minutes and then set aside.

For sauce, melt butter in a medium sauce pan over LOW heat. (Take your time...it's easy to burn!) Stir in flour to form a smooth paste (again, be careful not to burn it). Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper.

Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti. This makes great leftovers and is also yummy over rice!
Yield: 8 servings

(I copied this picture off the internet...same one that's in my cookbook).

Read more...