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Slow Cooker Sausage Breakfast Casserole

Ingredients:
1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1-Spray a 6 quart slow cooker (I have this crock pot and love it) with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
2-Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
3-Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
4-Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
5-Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!
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Spaghetti (sauce can be made in the crock pot)

-1, 15 oz can diced tomatoes
-2, 15oz cans of tomato sauce
-1 chopped onion (or 2 T dried onions)
-2 T chopped garlic or (1 T garlic powder)
-1 T Oregano
-1 T honey (or sugar)
-1/2-1 lb lean ground beef or ground turkey or ground sausage
-salt & pepper to taste
-Spaghetti noodles, cooked
Directions for crock pot

1-Add the thawed (or frozen) ground beef or turkey to the crock pot. Dump in the cans of tomatoes and tomato sauce, and the spices.
2-Cover and cook on low for 8-10 hours. Stir occasionally and break up the meat.
3-When done cooking, break up the ground meat a bit more and salt to taste.
4-Serve right away with some prepared pasta, or package for freezing.

Directions for stove top
1-Brown the ground beef and drain the fat (or grab a bag of browned ground beef from the freezer if you did this tip when you got home from shopping)
2-Dump in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices.
3-Cover and cook on low for 8-10 hours.
4-When done cooking, break up the ground meat a bit more and salt to taste.
5-Serve right away with some prepared pasta, or package for freezing.

 

 

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Crustless Quiche for Breakfast or Dinner

3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1/3 cup sliced green onions
1/2 cup chopped green or sweet red pepper
3 tablespoons cream cheese
2 cups diced fully cooked ham (or cooked sausage or bacon)

8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1-Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside the other 3 cups. 
2-Cut up cream cheese into small pieces and sprinkle with sliced green onions and pepper over cheese; top with ham. 
3-Sprinkle with remaining cheese. 
4-In a bowl, beat eggs. Add milk, flour, basil, salt and pepper; mix well. Slowly pour over the cheese. 5-Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
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Three Cheese Pasta Bake (no boiling the noodles beforehand)

This is one of the most popular of my recipes that I share in my meal planning classes. This recipe is so simple and fast to whip up and is delicious. Kind of like a lasagna that is really quick. You can also add chopped spinach, or broccoli or peas if you like. Yum!
 
Ingredients
2 (15 oz) cans tomato sauce
1 can diced tomatoes
1 1/2 cups water
1 t oregano
1 t garlic powder
(OR 1 jar pasta sauce (26oz) and 1 1/2 cups water)
15 oz (2 cups) ricotta or cottage cheese
2 cups shredded mozzarella, divided
1/4 cup Parmesan cheese
1 lb ground beef or sausage, cooked and crumbled (optional)
8 oz (or about 3.5 cups) uncooked pasta like penne
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Instructions
1-Preheat oven to 400 degrees or get out crock pot.
2-Lightly grease 9×13 pan; or crock pot and set aside.
3-Combine sauce, water, ricotta or cottage cheese, 1 cup of mozzarella, meat (if using that), Parmesan and uncooked pasta. Pour into 9×13 pan and cover with foil. Bake for 55 minutes.  or pour into crock pot and cook on low for 6 to 8 hours.
4-Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until cheese is slightly browned or sprinkle cheese on top of pasta on crock pot and as soon as the cheese melts it’s ready to serve.
I originally found this recipe at http://www.plainchicken.com/2010/10/no-boil-baked.html and adapted it to my liking.  
 
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I originally found this recipe at http://www.plainchicken.com/2010/10/no-boil-baked.html and adapted it to my liking. We love it and it’s in our monthly meal rotation.