Wednesday, October 12, 2016

Breakfast Quesadillas

Breakfast Quesadillas
2 servings

4 flour tortillas
3 eggs
a splash of half and half
salt & pepper
4 slices of bacon
4 slices of cheddar

I chopped my bacon and cooked it in a pan the night before. The morning of making these, I scrambled the eggs with the half and half, salt, and pepper. Then I buttered the tops of the flour tortillas -- I made these in my panini press -- so adjust your cooking style as needed.

I placed one tortilla butter side down on the panini press - topped it with one slice of Sargento cheddar cheese, half of the eggs, half of the bacon, another slice of cheese, and then another tortilla with the butter side facing the top. I made two of them so I did it all over again.

I waited until they cooled for about 3 minutes and then took a pizza cutter or a large chef's knife to cut them into 4 equal pieces. I served it with some sliced strawberries -- any fruit would be fine -- and my kids thought they were getting a real breakfast treat!
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Wednesday, August 10, 2016

Roasted Zucchini and Grape Tomatoes

Roasted Zucchini & Grape Tomatoes

This is more of a method rather than an exact recipe... I was making this for just John and I -- so I only used a small amount, but adjust as needed for the number of people.

For 2:

1-2 Zucchini, halved and sliced
1/2 pint Grape Tomatoes, sliced in half
Olive Oil
Minced Garlic
1 tsp Italian Seasoning
1/4-1/2 cup Fresh Grated Parmesan

Preheat the oven to 375 degrees. In a bowl, mix the zucchini and grape tomatoes along with the olive oil, garlic, and Italian Seasoning. Mix until everything is coated in the spices and oil. Place vegetables in a casserole dish and sprinkle the top with the freshly grated Parmesan. Roast for 20-25 minutes or so -- until the vegetables become soft, but not mushy.

You could try this same method with other vegetables as well -- we love roasted broccoli and yellow squash. I've also thought about trying fresh green beans as well.
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Chicken Patties

Chicken Patties
Makes about 15 patties or muffins

2 Boneless Skinless Chicken Breasts** (read note below)
1 Medium Carrot
1 Medium Zucchini
2 cups Texmati or Basmati Rice
2 Eggs
1 cup shredded Mozzarella
Salt, Pepper, Garlic Powder, Onion Powder

*Preheat your oven to about 375 degrees

1) Finely grate the carrot and zucchini in the food processor, then set aside in a bowl
2) Chop the chicken breasts in the food processor until it looks like ground chicken
3) Put the chicken into a large mixing bowl - add salt, pepper, garlic powder, and onion powder. I eyeballed this part, but I'd say 1-2 tsp of each depending on your personal tastes. Mix well.
4) Add in the carrot, zucchini, chives, rice, eggs, and Mozzarella and mix well
5) Lightly grease regular muffin tins (Mine made 15) -- using a medium or large cookie scoop -- fill your muffin tins. I put in 2 scoops to with mine which filled the tins 90% full.
6) Bake for about 45 minutes or until the internal temp is about 160 degrees.

** My family of 4 ate 13 muffins between us -- so larger families will need to adjust the recipe accordingly.

John and I had this with a salad for dinner, and the boys had some corn. My roasted veggies would be a great addition for this meal as well.
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Monday, July 18, 2016

Crock Pot Turkey Breast

Crock Pot Turkey Breast

1 Turkey Breast Roast
1 stick butter
1 package of dry onion soup mix

I season the meat with salt, pepper, and a sprinkling of garlic powder before putting it in the crockpot. 

Put it all in the crockpot for about 6-8 hours and... trust me, you will be the family hero! We serve it with some roasted broccoli and stove-top stuffing. It's an amazingly quick and easy dinner!

** Note -- Leave the turkey breast the way it is in the photo below, it makes life much easier and allows for even cooking.

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