Cook sausage according to package directions, making sure to break up the sausage as it cooks.
Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.
Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.
When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)
I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!
2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar
Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.
You may never eat regular old egg salad again! I accidentally skipped the pesto step, but it didn’t make a difference. This is delicious!
8 hard boiled eggs, peeled
2 Tbsp pesto
1 med/lg avocado, pitted
1 Tbsp mayo
3 Tbsp Greek yogurt
2-3 green onions, finely chopped
1/4 tsp paprika
1/8 tsp onionpowder
1/4-1/2 tsp Kosher salt Black Pepper To Taste
You can mix this all together, blending or chopping, depending on your consistency preference. I blended the egg yolks, mayo, greek yogurt and 1/2 avocado in the baby bullet. I then added that mixture to the chunky chopped eggs, green onion and the leftover avocado half. Season and devour!
Great basic but flavorful soup recipe. Tonight I didn’t use any celery because I didn’t have it on hand. I also added some fresh sweet corn I picked up at a local farm stand. Delicious!
2 tablespoons extra-virgin olive oil
1 cup chopped celery
1 medium carrot, sliced (about 3/4 cup)
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup ditalini or other small pasta
4 cups low-sodium chicken or veggie broth
A dash of Italian seasoning
1 tablespoon of fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add broth, and bring to a boil over high heat. Add ditalini. Cook until pasta is just tender, about 8-9 minutes.
Stir in italian seasoning and lemon juice. Season with pepper and additional salt, to taste.
This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
Mommy tip! For extra fast preparation, I grate all my veggies and garlic. It takes less time to prep and cook!
I’d like to thank Pinterest for this one. Soooo easy, and soooo yummy! I made half of what this recipe calls for. The whole recipe could be made for parties and tailgating. 16 sandwiches is just too much for my family of 3, so I cut it down to 8. These tasted just as good reheated the next day for lunch.
16 Hawaaiin dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss Cheese
1/4 C Mayonnaise
1 1/2 Tbsp Dijon Mustard
8 Tbsp butter, melted
1 tsp onion powder
1/2 tsp Worcestershire Sauce
1 Tbsp poppy seeds
1/4 C brown sugar
Preheat oven to 400°
Line a rimmed cookie sheet with foil, then place bottom half of Hawaiian rolls. Cut Swiss cheese into 4 smaller pieces, (stack em up and cut a cross pattern so each slice is made up of four small slices,) then place two swiss squares on the bottom half of the dinner rolls. Next, add 1 1/2 slices of ham, then the 2 more swiss squares. (Each roll should have the equivalent of 1 full slice of cheese.) Finally, spread a thin layer of mayo on the tops, and close the sandwich. Make sure the rolls are close together, so the sauce can really soak in.
Mix together the mustard, melted butter, onion powder, Worcestershire sauce, brown sugar and poppy seeds. Pour evenly over top of each roll. You can cover with foil and refrigerate until ready to bake, or move them straight to the preheated oven.
Bake covered for about 10 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted!
Another version of Mac n cheese, this time with a pinch of nutmeg, corn and broccoli. Love this myself!
1/4 lb (about 1-1 1/4 C) mini shells pasta
1 1/4 C broccoli, steamed and chopped
1/2 C frozen sweet corn, steamed
2 Tbsp butter
1/4 C flour
3/4 C milk
1/4 C Half and Half
Pinch of nutmeg
1 C grated cheddar cheese
2 Tbsp freshly grated Parmesan cheese
1 1/2 Tbsp fresh bread crumbs
Preheat oven to 350*, cook pasta according to package directions and set aside. Steam broccoli and corn, set aside. To make the sauce, melt butter in a saucepan. Gradually add flour to make a thick paste, and stir over low heat for about a minute. Gradually whisk in the milk/half n half, bring slowly to a boil, and cook until thickened, stirring constantly! (Never turn the heat up to high, keep it somewhere between medium and low.) Remove from heat, add nutmeg and stir in cheddar until melted. Season to taste. Stir in veggies, then pasta. Pour into a greased gratin dish and sprinkle with Parmesan and bread crumbs. Bake at 350*, for about 15 minutes and serve. Enjoy!
This is a yummy dish that the whole family can enjoy. My rice didn’t come out spectacular, but it was definitely edible! I can’t ever seem to get my rice cooked to perfection…maybe it’s time to work on a “quest for the perfect rice” post!
1 cup long grain white rice, cooked
2 Tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
1 medium carrot, peeled and diced
1/2 lb chicken breast, chopped
1 1/4 cups tomato purée
1 chicken stock cube, dissolved in 1/3 cup of boiling water
A few dashes of Worcestershire sauce
1 Tbsp fresh parsley, chopped fine
1/2 tsp sugar
2/3 cup frozen peas Salt and pepper to taste
Cook your rice according to package directions and set aside.
Heat your oil in a large saucepan, and sautéed the onion, garlic and carrots for about 8 minutes. Add the chopped chicken, and cook through, stirring occasionally. Add all remaining ingredients except for the frozen peas. Cook covered for 15 minutes. The add the frozen peas and cook for 3 minutes more. Lastly, mix in the cooked rice and serve! Yummy nummy!
This makes about 6-8 servings, depending on how big they are. This is also freezer friendly. Enjoy!
Just a quick taco night tip! My husband and I eat crunchy taco shells, which are just too hard for Scarlett to chew. She also isn’t quite skilled enough to chow down on a soft taco all by herself, (without making a big mess) so this is what I do for her!
I take a few spoonfuls of the ground meat (already cooked and seasoned) and give it a few pulses in the baby bullet. I then mix it with some cooked, long grain white rice, cheddar cheese, a dollop of sour cream and a few chopped cherry tomatoes. It’s super yummy, and we can all eat the same dinner!
Scarlett ate this like a champ! Who doesn’t love ham and cheese?!
1/4 lb wide egg noodles
1/2 chicken stock cube, crushed/chopped into a loose powder
2 Tbsp butter
2 1/2 Tbsp flour
1 1/2 cups milk
1/2 tsp dry ground mustard
1/2 cup frozen peas
3/4 cup grated cheddar cheese
2 oz sliced cooked ham, cut into strips (I cut up about 3 slices of polish ham) salt and black pepper
Cook the pasta in boiling, lightly salted water according to instructions on the package.
Meanwhile, make the sauce. Melt the butter in a small pan, stir in the flour to make a paste, and gradually whisk in the milk, mustard, and stock cube. Stir in the peas and cook for 3 minutes on med/low.
Remove from the heat and stir in the cheese until melted. Add the ham, heat through, season, and toss with the pasta. This makes around 4 hearty servings. Sauce is freezer friendly!
Yummy muffins full of the good stuff! Great way to get your tot eating veggies, fruits and grains without them knowing it!
1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large ripe bananas
1 (4-4.5 ounce) jar baby food squash
2 carrots, grated
1 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
In a mixing bowl, (I used my KitchenAid standing mixer,) cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined.
Spoon the batter equally into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.