Bountiful Brunch Pizza

When I was meal planning for Amanda and Hieu's visit, I asked Amanda what kind of things they liked and didn't like.  She kept telling me they'd eat anything.  I wanted to make sure they would eat and like what I made, so I kept pestering her. :)  Finally I got a small list of dislikes and an even smaller list of likes.  On the list of likes was eggs.  She said Hieu loved eggs.  What can you do with eggs?  I'm not a huge egg maker.  If I do make them it's either scrambled or an omelet.  Neither of which are too exciting in my book.

I remembered a recipe my mom use to make when we had company.  It was a Pampered Chef recipe and I happened to have the cookbook containing said recipe.  I figured I'd give it a go.  It had eggs!

What you'll need

Crust:

1 package (24 oz) frozen shredded hash brown patties, thawed and broken apart

1 egg, beaten

salt and pepper to taste

Egg topping:

7 eggs

1/2 cup milk

salt and pepper to taste

1 cup chopped ham

1/2 cup sliced fresh mushrooms

1/4 cup green onion slices (I used regular onions)

1/4 cup chopped green bell pepper

1 1/2 cu (6 oz) shredded cheddar cheese

What to do:

Preheat oven to 400 degrees.

Cover a baking stone with parchment paper.  I didn't have parchment paper, so I used wax paper.  I thought they were interchangeable.  They are not!

 In a bowl, combine potatoes, egg, salt and pepper.  Mix well.

Spread potato mix into a 14 inch circle on prepared stone.  

Pat down with back of spoon

Since I knew that Amanda, Hieu and Michael would like it to have salt and pepper.  I added what I thought was a fair amount.  I also sprinkled some garlic powder on the top.  Because who doesn't love garlic.  I'm not sure I did enough though.  I don't think you could taste it.

Bake 20 minutes. 

While the crust was cooking, I cut up the veggies.  

I sort of measured, but since it was just a pizza topping I was a little generous.

I also used 2 cups of cheese verses 1 1/2 called for and a little more ham.

Remove crust from the oven.

(This is when I found out that parchment paper and wax paper are not interchangeable.  Needless to say, my smoke detectors went off.)

To make the egg topping, whisk eggs and milk in a bowl.  Season with salt and pepper. 

Again, I felt I added a fair amount.

I know this is going to sound weird, but it's the directions...

Microwave on HIGH for 3 minutes; stir

Microwave an additional 3 minutes; stir.

Spread cooked egg mixture evenly over potato crust.

Top with ham, mushroom, onions and peppers

Sprinkle with cheese

Return to the oven and bake for 10 minutes

 Cut into wedges and serve.

It was a hit!

Skillet Lasagna

Here is another meal I made to freeze.  I've had this recipe for years.  I'm pretty sure I got it from my sister who got it from some online search she did.

What you need:

1 lb lean ground beef

2 cups cottage cheese or ricotta*

1 tsp salt

1 (10oz) jar spaghetti sauce**

3 cups mini lasagna noodles***

2 cups shredded mozzarella cheese

2 tsp parsley flakes

*I honestly can't remember what I normally make this with.  The recipe said cottage cheese and then ricotta was in parentheses.  Normally, whatever is in parentheses is what my sister suggested, so it's what I used.  I bought ricotta, but as I was making it I was thinking that I'm pretty sure I usually use cottage cheese.  I guess you can use either.

**10 ounces is NOT enough.  I use an entire jar.  Also, depending on what flavor of sauce I get, I sometimes add garlic or garlic powder to spice it up a bit.

***I have never found mini lasagna noodles.  I just use curly noodles.

Brown ground beef in large skillet, drain excess fat.

Add spaghetti sauce, salt, noodles, cottage cheese and parsley flakes.

Yes, dry uncooked noodles!

Stir

Cover and simmer for 20 to 25 minutes, stirring occasionally until the noodles are done.  (You may have to cook longer--it depends on the noodles you use.  Make sure to taste test one before you move on to the next step.  Sometimes I turn the heat up a little hotter than "simmer".)

Sprinkle with cheese

Cover and let stand for 10 minutes with the heat turned off.

Mmmm... look at that cheesy goodness!

Warning:  It makes a lot!

Pesto Chicken and Bow ties

This is the recipe I sought out from my sister.  It's quick, easy, and tasty.  We like pesto, and I knew this dish would freeze well.  I believe my sister got this recipe online.  The official title is "20 minute Creamy Pesto Chicken and Bow Ties".

What you'll need

3 cups bow tie pasta, uncooked

2 T butter or margarine

1-1 1/4 pound boneless skinless chicken breast, cubed

1 (10 3/4 oz) can cream of chicken soup

1/2 cup prepared pesto sauce

1/2 cup milk

The recipe says that it is 4 servings at 377 calories a serving.  I have made this for 3 teenagers, Michael and myself and still had leftovers.  It would have to be 4 large servings.

I decided to double this recipe, so the following pictures are double what the ingredients above say.  (Really, I wouldn't have had to.  I just wasn't thinking!)

1. Bowl water, cook pasta as directed

2. Meanwhile, in a skillet, melt butter and cook cubed chicken

3. add soup, pesto sauce and milk to skillet, bring to boil and cook on low for 5 minutes

4. Stir in pasta and heat through

Serve!

Little piece of Bethany trivia--I love blue jello! :)  I've been eating lots of it these past few weeks!

We ate what you see on the plates and then we froze 3 ziplock tupperwares that probably could serve 4 people each.  We will be eating lots of Pesto Chicken and Bow ties in the coming months! :)

French Dip

Thank you to all who shared recipes with me for meals to freeze... Yeah, that was sarcasm.  I didn't get one single suggestion.  You lazy readers! ;)

Anyway, I had a few ideas of my own so it's OK.  My sister had a recipe I have eaten at her house a few times and have even made at her house when staying with her kids.  I knew it would freeze well, so I asked her for it. (to be shared with you soon)  In the process of that chat she suggested a few other of her recipes that would freeze well.  One of them is a french dip recipe.  I have had this at her house multiple times and knew it was yummy, so I was on board.  I didn't know it would be so easy!

What you need

2 1/2 to 3 pounds of chuck roast

(I ended up with a 2 pounder because that's all I could find.  It was a BIG shopping trip and by the time I got to the meat section I was ready to be back home on the couch.)

1 package Good Seasonings Italian salad dressing

(Normally it comes in a yellow and green packet in the salad dressing aisle.  I bought a box since I use it for other recipes, which is why mine is in a white envelope.)

1 package au jus

(found by packets of gravy and taco seasoning)

1 can beef broth

(I got reduced sodium--cuz, well, you know!)

Place chuck roast in crock pot

 Mix the three ingredients and pour over roast

 

 Cook for 10 hours

I'm not sure if it was because my meat was smaller or because my crock pot cooks hotter (because I've had that happen before), but my meat was ready in closer to 8 hours.  That was cooking it on the lowest setting possible.

Shred meat and serve on rolls

My sister likes to get these little rolls from Costco.  I wasn't going to Costco, so I picked up slightly bigger ones from the bakery section of the grocery store.

So yummy!

We ate some and still had plenty to freeze--even with it only being 2 pounds of roast.

Kale Chips

Back in June my dear cousin Erica proclaimed on her blog that I was the reason she "loves food too much".  She was basically blaming me for not being her desired weight.  She said the reason it was my fault was 1) for giving her too many yummy recipes and 2) for introducing her to The Pioneer Woman.  I cannot deny these two facts.  Although, Erica is waaaaaaaaaay smaller than me, so I'm perfectly fine with her weight. Ha ha!  Anyway, I decided (almost a year later) to meet her challenge and share something healthy.

I'm pretty sure you are all going to think I'm crazy after this post.  I assure you, I am not.  There was a time (before our life got crazy with talks of moving states and adding babies to the family) where Michael and I were trying to eat clean.  I still wish I could eat clean.  It's just a LOT of work.  One recipe I stumbled upon during this time was for kale chips.  For those of you who don't know, kale is a leafy green found in your produce section.  These are suppose to take the place of potato chips.  Let me tell you, they do not.  They aren't bad though.  I promise!

One of the reasons I decided to make them now (besides to get back at Erica! hee hee), is because kale is incredibly good for you.  Leafy greens are good for you in general, but kale is one of the best.  It is also loaded with iron, which I seem to always be in need of... even more so now that I am pregnant.

Anyway, here's what you do:

Preheat your oven to 350.  

The link above will tell you to line your cookie sheet with parchment paper.  

This was a waste.  The oil goes right through.  Just spray a cookie sheet with non stick spray.

Wash your kale, but then make sure it is really dry.  

This will make a difference in the finished product.

Again, the directions say to cut the kale off the stem.  You do not need to do this.

Hold the end of the kale in your hand.  With your other hand, gently slide down the stem.  

The kale will come off.

(Please excuse swollen pregnancy hand)

Rip into bite size pieces and line up on cookie sheet

Drizzle with olive oil.

Note: months after finding and making the online version of these, I found out that Hungry Girl has a version in her cook books.  I believe she tells you just to spray with olive oil spray.  It's up to you.

Again, the link says sprinkle with "seasoning salt".

I have no such thing.  I use sea salt.  Beware: a little sea salt goes a LONG way.

Bake 10 to 15 minutes until edges are brown, but not burnt

 I am actually learning my new oven.  

While these look alright, I could have taken them out a little sooner.

They don't look it, but they come out crispy and "chip" like.

Served here with Biggest Loser Pizza Burgers

Some choose to eat them just as a snack.  I haven't gotten that "crazy" yet. :)

Chicken and Cheese Enchiladas

It wasn't my intent to showcase all of the "made for two" recipes I got from my sister, but here is another one.  I guess I've been in an "oldie but goodie" mood when it come to cooking! :)  I believe this one came from the internet.  It's one I hadn't made in a while, but has always been a favorite with the friends and family I have made it for.  I would use the word "enchilada" lightly.  If you are familiar with authentic Mexican cooking... this is probably not for you! :)  It has definitely been "Americanized".  The recipe is intended to be quick and easy, which it is.  It's pretty yummy too!

The line up

1 medium onion, chopped
2 T margarine (I used butter)
1 1/2 cup shredded cooked chicken
1 jar (12 oz) picante sauce, divided (my jar was 16 oz)
1 t ground cumin
2 c shredded sharp cheddar cheese, divided (I use what I like)

Heat oven to 350*

Cook and stir onions and butter in large skillet until tender.  NOTE: I like onions, but using an entire onion seems a bit much to me.  I used about half of the one shown.

Stir in chicken, 1/4 c picante sauce, cream cheese and cumin
I just always use canned.  I'm not sure if that's what the original recipe said or where I got that idea, but it sure makes it easier.  I used 2 10 oz cans.  This was definitely more than a cup and a half, but I knew Michael would like it meaty.

Cook until heated through

Stir in one cup of cheese and blend well (when melted)

Divide mixture into 4 parts, spoon 1 part into center of tortilla.
Roll up and place seam down in large casserole dish

Top with remaining picante sauce and cheese

 Bake 15 to 20 minutes or until thoroughly heated

Serve with sour cream

This is suppose to be a 2 person meal.  I don't think so!  Michael ate one and was stuffed!  I ended up only eating half of one (with the corn and jello) and was full.  This left us with an entire leftover meal and a half of one for me to take to lunch!

Enjoy!

Broccoli-Cauliflower Cheese Soup

Here is another recipe from the Cooking for Two magazines my sister use to get me.  I've made it quite a few times over the years.  Back when Michael and I were engaged, he was working two jobs.  He would come to my house (my friend Laurie's house) after job number one, eat dinner and see me for a little bit, and then head to his second job.  One night I was making this soup for my friend Laurie and I.  He saw all the veggies and started making noises and scrunching up his nose and saying how it didn't sound good at all.  I assured him it was better than the frozen meal he was eating.  Laurie and I finally convinced him that he should try it.  He did and was pleasantly surprised.  He said it was actually good.  It's been a while since I've made it.

When I was making it this time around he asked what it was.  I told him and said, "You've had it before.  You like it."  (I have to do that often, as sometimes it's been months or even years since I've made a recipe.)  As we were eating it he said, "Mmm... it is tastey".  I say all that to say, don't be thrown off by the veggies.  Give it a try!  You (and your picky husband) may like it!

What you need:

3/4 cup small cauliflower

3/4 cup small broccoli florets

1/4 cup chopped onions

1/4 cup thinly sliced carrots

1 to 2 T butter

1 1/2 cups milk, divided

1/2 t chicken boullion granules

1/4 t salt

dash of pepper

2 T flour

1/3 cubed cheese (Velveeta)

(For some reason, when copying this recipe I must have missed a word.  I think that meant a third of a package of cheese. I buy the smallest Velveeta you can get.  I know--not very healthy.  You could maybe use other cheese? I've never tried it.)

In a large saucepan, cook the cauliflower, broccoli, onion and carrots in butter for 5 minutes.

 

Stir in 1 1/4 cup milk, bouillon, salt and pepper.  Bring to a boil. Reduce heat and simmer uncovered for 5 minutes or until veggies are tender, stirring occasionally

Combine flour and remaining milk until smooth; add to saucepan

Bring to a boil.  Cook and stir 1 to 2 minutes or until thickened

Reduce heat; add cheese and stir until melted

Serve immediately

I actually used about half of the small velveeta tube.  It was a little too much.  I should have stuck closer to the 1/3.  It was slightly rich, but still good.  I served it with leftover rolls.  It's perfect for a cold day.