Egg & Potato Breakfast Bake

I posted this recipe last Easter and I made it again and it turned out even better AND the picture was better so ....here we are again.

I think any combination of 1 1/2lbs of breakfast meat would work great--chorizo, sausage, ham, bacon, turkey bacon--whatever you like.

Breakfast Bake

1.5 lbs breakfast meat--I used 3/4 lb bacon and 3/4 lb turkey sausage links sliced

4-6 russet potatoes OR 1 lb bag frozen hashbrowns or diced potatoes

seasoning salt and granulated garlic

1/2 onion, minced

2 c. shredded cheddar cheese

8 eggs, beaten

2 1/2 c. milk

1/2 tsp seasoning salt or sea salt and black pepper

If you're using whole potatoes, cook them until just fork-tender but not cooked all the way through.  Chop the potatoes and spread them on the bottom of a 9x13 pan and sprinkle with seasoned salt and granulated garlic.  If you're using frozen...put 'em in the pan. Top with onions, then meat (in my case crisply cooked crumbled bacon and sliced sausage).  Sprinkle on the shredded cheese.  In a separate bowl mix together eggs, salt, pepper and milk.  Pour the egg mixture over the potatoes and meat and bake at 350 one hour.  If you're making this ahead of time don't pour the eggs over until the last minute.

Au Gratin Potatoes

My step-dad requested au gratin potatoes as a side with our Easter ham so I obliged.  I found this recipe here (of course) and made only a couple small changes.  They were divine.  Mind you these are not for the calorie counter--I think I gained one whole pound just eating these potatoes at lunch yesterday.  So off to the gym I went this morning.  No regrets.

*Note, Fry's currently has a 5 lb bag of potatoes for $.88 so hop on over there and get some and make these to go with your leftover easter ham or roast or whatever you have.

Au Gratin Potatoes

3 lbs russet potatoes, scrubbed

1/2 onion, chopped

6-8 cloves garlic, minced

3 c. heavy cream

1 c. milk

4 Tb flour

2 tsp salt

lots of fresh black pepper

2 c. sharp cheddar cheese, grated

Preheat the oven to 350.  Slice the potatoes and quarter the slices.  In a bowl mix together garlic, cream, mlik, flour, salt and pepper.  Spray a 9x13'' pan with cooking spray and layer half the potatoes, half the onions, half the cream mixture, half the cheese.  Repeat.  Spray a piece of foil with cooking spray so the cheese doesn't stick and cover the baking pan with it.  Bake for 40 minutes, remove the foil and bake another 10 minutes or until the potatoes are cooked.  Let stand 10 minutes before serving.  Enjoy!

Kung Pao Chicken

This meal was very good and if you go to the Cooking Light page you can see their version is much prettier! I left out the peanuts because I like nuts, but not in my food and I didn't think my kids would go for it either. But if you like nuts...go for it!




Kung Pao Chicken

1 Tb sesame oil
1 Tb vegetable oil
1 c. chopped onion
2 garlic cloves, minced
1 pound chicken thighs, cut in 1-inch pieces
3/4 c. water
3 Tb soy sauce
2 tsp cornstarch
1 tsp brown sugar
1 tsp ginger, minced
1 tsp crushed red pepper
1 red bell pepper, thinly sliced
1 c. snow peas
2 Tb. chopped dry roasted peanuts

prepared rice

Before you begin cooking, in a small bowl combine 3/4 c. water, soy sauce, cornstarch, brown sugar, ginger, and crushed red pepper stirring with a wisk until sugar is dissolved. Heat oil in a large skillet over medium-high.  Add onion to the pan; saute 3 minutes.  Add garlic and cook another 30 seconds.  Add chicken, saute 3 minutes or until chicken begins to brown.  Add water mixture to the pan and bring to a boil.  Add the bell pepper and snow peas, cook until vegetables are crisp=tender and the sauce thickens.  Sprinkle with nuts (optional.)  Serve over rice.

1/4 of this recipe is 275 calories, 13.8 g fat, 2.2 g fiber NOT including rice.

Mexican Chicken Casserole

Well 10 days ago I said I would post this recipe "tomorrow." ...it never happened.  I'm having trouble getting everything done in a day so here we are!

I found this recipe in Cooking Light  Magazine and made it with a few changes...it's really good!   I do have to admit that it's "involved". This recipe takes more time than what I typically spend on a meal, but it is loaded with vegetables and it's really good.

I try to chop all the veggies, cook the chicken, and make the salsa ahead of time.  That  makes everything go faster at dinner time.  You do not need to make your own salsa.  I think a jar would be just fine and save lots of time.

Mexican Chicken Casserole
2 c. chunky tomato salsa (I use this recipe)
1 c. chopped onion
1 c. corn kernels
1 c. diced zucchini, summer or mexican squash
1 c. chopped bell pepper or poblano
2 c. chopped or shredded cooked chicken
1 c. black beans
3 garlic cloves,  minced
2 tsp chili powder
1 tsp cumin
1 10 oz can green enchilada sauce
1 4 oz can chopped green chiles
12 corn tortillas
1 c. shredded cheddar cheese
1 c. crumbled feta cheese

Heat a large skillet over medium-high heat.  Coat the pan with cooking spray and saute onion, corn, squash and bell pepper.  Saute until tender.  Add chicken, black beans, garlic, seasonings, enchilada sauce and chiles and cook until heated through.  Remove pan from heat.  To assemble casserole, spread 1/2 c. salsa in the bottom of a 9x13 inch pan.  Arrange half of the tortilas over the salsa.  Spoon half the chicken mixture over the tortillas.  Top with 3/4 c. salsa and 1/2 c. of each cheese.  Repeat the layers.  Bake at 350 degrees for 25 minutes.

1/8th of this is 331 calories, 12 g. fat and 5 g fiber.