Breakfast Lasagna

Ingredients

1 Tbsp Oil
1 cup Ham, cubed
1 cup Onion, chopped
1 Green Pepper, chopped
1/2 cup Salsa
6 Eggs
1 cup Sour Cream
6 Tortillas
4 oz Cheddar, shredded

Instructions 

1. Heat oven to 350 degrees.
2. Heat Oil in Skillet. Add Ham, Onions, and Peppers and cook until tender.
3. Remove from heat and stir in Salsa.
4. In separate bowl whisk Eggs and Sour Cream together until well blended.
5. Spray 9x13 pan with cooking spray.
6. Put 2 Tortillas on bottom. It's okay to have them overlapping.
7. Spread half of the Ham Mixture and half of the Egg Mixture on top.
8. Top with 2 more Tortillas.
9. Add the remaining Ham Mixture and the remaining Egg mixture.
10. Top with the last 2 Tortillas. Let sit for about 5 minutes.
11. Top with remaining cheese.
12. Cover with remaining foil and bake 25 minutes.

Chicken Cordon Blue Pasta

Ingredients
1 box Rigatoni Pasta
1 can Cream of Chicken Soup
3/4 cup Milk
1 lb Chicken, cooked
4 thin slices Ham, chopped
2 tbsp Spicy Brown Mustard
1/2 tsp Salt
4 tbsp Butter, melted
2 cups Bread Crumbs
1 cup Swiss Cheese, shredded

Instructions
1. Preheat oven to 350 degrees,
2. Cook Pasta according to package instructions, Drain.
3. Stir in Soup, Milk, Chicken, Ham, Mustard, and Salt.
4. Spread into a 9x13 baking dish sprayed with cooking spray.
5. In separate bowl, combine Butter and Bread Crumbs. Once well combined put over top of Pasta.
6. Top with Swiss Cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes.

Pumpkin Spice Cake

Ingredients

• 1 can (15 oz) Pumpkin puree
• 1 can (12 oz) Evaporated milk
• 3 Eggs, beaten
• 1 1/2 cups Sugar
• 1 tsp. Cinnamon
• 1 cup Pecans, chopped
• 1/2 cup Butter, melted
• 1 box Spice Cake

Instructions

1. Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan. 

2.  Mix Pumpkin, Evaporated Milk, Eggs, Sugar, and Cinnamon.  Pour mixture into greased pan.

3.   Mix melted Butter and Cake mix. 

4. Sprinkle over Pumpkin mixture and top with Pecans. Bake 50-55 minutes.

Mexican Lasagna

Ingredients

1 lb Ground Beef

1/2 cup Onion, chopped

8 oz jar Taco Sauce

1 can Black Beans, rinsed and drained

6 Tortillas

1 1/2 cup Mexican Cheese, shredded

Sour Cream (Optional)

Green Onions (Optional)

Instructions 

1. Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray. 

2. Brown Ground Beef in Skillet. Drain. 

3. Add Onions and cook until tender.

4. Stir in 3/4 of the Taco Sauce, Black Beans, and 1 cup of Cheese. 

5. Layer 2 Tortillas on bottom of baking dish. Spread half of the Beef mixture over top.

6. Add 2 more Tortillas on top. Spread the rest of the Beef mixture over it. 

7. Top with the last 2 Tortillas. 

8. Spread the rest of the Taco Sauce and Cheese on top. 

9. Bake for 20 minutes. Serve with Sour Cream and Green Onions if desired. 

Slow Cooker White Chicken Chili

Ingredients:

• 1  lbs boneless, skinless Chicken Breasts or Tenderloins
• 2 (15 oz) cans of Great Northern Beans (drained)
• 1 (15 oz) can White Corn (drained)
• 1 small Onion, chopped
• 3  cloves Garlic, minced
• 1 Tsp. Cumin
• 1/2 Tsp Oregano
• 1/2 Tsp Pepper
• 1 (7 oz) can Green chilies
• 1 can Cream of Chicken Soup
• 14 oz Chicken Broth
• 1 cup Shredded Cheese

Directions

1. Spray slow cooker with cooking spray or use slow cooker liner. Place Chicken on bottom of slow cooker. 
2. Top with Beans, Corn, and Onion. 
3. In a separate bowl, mix together the Garlic, Cumin, Oregano, Pepper, Chilies, Cream of Chicken Soup, and Chicken Broth.
4. Pour over Chicken.
5. Cover and cook on low for about 6 hours, or high for about 4 hours.
6. Remove Chicken from slow cooker and shred. Put back in slow cooker and stir. Let sit another 30 minutes. 
7. Top with Cheese and serve hot. 

Ham Fried Rice

Ingredients

• 1½ cups- 2 cups Ham, chopped
• 3 cups Rice, cooked
• 2 Tbs Oil
• 1 small White Onion, chopped
• 1 cup frozen Peas and Carrots, thawed
• 2 Tablespoons Soy Sauce 
• 3 Eggs, beaten
• 2 Tbsp chopped Green Onions

Instructions

1. Heat Oil in large skillet. Add Onion, Ham, Peas, and carrots and fry until tender.
2. Slide the mixture to the side, and pour the beaten Eggs onto the other side. Scramble. 
3. When cooked, stir in with the Ham mixture
4. Add the Rice  and Soy Sauce. 
5. Stir until mixture is heated through. 
6. Top with Green Onions and serve. 

One Pot Summer Pasta

I saw this on Pinterest and made a few changes based on what I had on hand. It was light and delicious. My husband loved it but added some chicken to it when he ate it for lunch the next day.

Ingredients

• I box of Spaghetti
• 1 cup Mushrooms, sliced
• 1 Yellow Pepper, diced
• 1 Yellow Squash, sliced
• 1 Zucchini, sliced
• 1 cup Peas
• 1 Tbsp Garlic, minced
• 1/2 Tsp Thyme
• Salt 
• Pepper
• 4 cups Water
• 1/2 cup grated Parmesan Cheese
• 1/4 cup Heavy Cream

Instructions

1. In large pot, add all ingredients except for Parmesan and Heavy Cream. Cook over medium high heat. Bring to a boil.
2. Reduce heat and simmer, uncovered for about 10 minutes. The liquid will be reduced.
3. Stir in Parmesan and Heavy Cream.
4. Serve hot.

Cheese Spaghetti

Ingredients

• 2-3 chicken breasts, cooked, cubed
• 12 oz Spaghetti, cooked and drained
• 1 can Cream of Chicken Soup
• 1/4 cup Chicken Broth
• 16 oz Sour Cream 
• 1/2 cup Butter, melted
• 1/4 cup dried Parsley
• 1/2 tsp Salt
• 1/4 tsp ground Pepper
• 1 tsp Italian Seasoning
• 1/2 cup Parmesan 
• 1 1/2  shredded Cheddar
• 1 cup Italian Breadcrumbs

Instructions

1. Preheat oven to 350.
2. Combine everything except for the Cheddar and Breadcrumbs.
3.Spread into a lightly greased 9x13 baking dish. 
4. Top with Cheddar and Breadcrumbs. 
5. Bake uncovered for 45-50 minutes. 

Unstuffed Shells

Ingredients

1/2 cup Onion, chopped
1 Tsp Garlic, minced
1/4 tsp Red pepper Flakes
1lb Ground Turkey 
1 box Pasta Shells
2 cups Pasta Sauce
1 1/2 cups shredded Monterrey Jack cheese (divided)
Parsley

Instructions

1. Preheat the oven to 375 degrees F. Spray a 3-quart casserole dish with nonstick spray.

2. Cook Pasta according to package instructions. 

3. Add the Ground Turkey to pan and cook until browned. Add Onions, Garlic and Red Pepper Flakes. Saute until Onions are cooked. 

4.Stir in the Pasta, Sauce, and 1 cup of Cheese. Spoon the pasta mixture into the prepared dish. Top with remaining Cheese. Sprinkle with Parsley.  

3. Bake until cheese is melted and bubbly, about 20 minutes.

Slow Cooker Buffalo Chicken Sandwiches

This is a super easy dinner. I made it for Super Bowl Sunday. It takes little time or effort.

Ingredients

4 Chicken Breasts, boneless, skinless
1 bottle Buffalo Sauce
1 Tbsp Butter, melted
Buns
Ranch or Blue Cheese (optional)

Instructions

1. Combine Butter and Buffalo Sauce until well blended.
2. Pour 1/4 into Slow Cooker.
3. Add Chicken and cover with remaining sauce.
4. Cook on low for for 4 hours.
5. Shred Chicken and put back in slow cooker. Stir. Cook for an additional 30 minutes.
6. Serve on a Bun with Ranch or Blue Cheese Crumbles if desired.

Chicken Divan

Ingredients

2 boneless, skinless Chicken Breasts, diced

Oil

1/2 cup Milk

1 can Broccoli Cheddar Soup

2 cups fresh or frozen (thawed) Broccoli, Cooked

1/2 cup Cheddar Cheese, shredded

1/2 cup Bread Crumbs

1 Tbsp Butter, Melted

Rice

Instructions

1. Preheat oven to 350 degrees. Heat Oil in skillet. Cook Chicken until no longer pink. 

2. Place cooked Chicken and Broccoli into baking dish. 

3. In a bowl, combine Milk and Soup until well blended. Pour over Chicken and Broccoli. 

4. Top with Cheddar. 

5. Stir Bread Crumbs in separate bowl with Butter until well coated. Add on top of Cheese. 

6. Bake for 20 minutes. 

Slow Cooker Caramel Apple Crisp

Since it is too cold to go out, making sure there are snacks available is important. After dinner I love to have some Apple Crisp. I made this on Thanksgiving this year and forgot to take a picture. I will add one next time I make it! I threw some Pecans in this time because I had extra and it was really great.

Ingredients

6 Apples, peeled and sliced
1/2 Tsp Cinnamon
1/2 cup Caramel sauce
1 cup Flour
1 cup Oats
1 cup Brown Sugar
1/4 Tsp Nutmeg
1/4 Tsp Ginger
1 cup Butter, melted
1 cup Pecans (optional)

Instructions

1. Place Apples in slow cooker. Sprinkle with Cinnamon. Stir in Caramel.
2. In a bowl, mix the Flour, Oats, Brown Sugar, Nutmeg, and Ginger until well blended.
3. Stir in Butter. Stir in Pecans if you are using them.
4. Add to Apples.
5. Cook on high for 2 1/2 hours.
6. Uncover before serving so that the Oats mixture will harden.
Serve with Ice Cream if desired.




Featured Beer

I know that I have not done this in awhile but today's featured beer is Great Lakes Christmas Ale. This beer is the perfect compliment to a holiday meal. It's a strong one though so watch out.