Potato Crusted Veggie Ham Bake

Serves: 4

Ingredients

  • 1 egg, lightly beaten
  • 3 cups frozen hash browns, thawed
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon butter
  • 1 1/2 cups zucchini, sliched thin
  • 1 red pepper, chopped
  • 1/2 cup ham, diced
  • 1/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup colby-jack cheese, shredded

Directions

  1. Preheat oven to 400. Grease a glass 8×8 dish and set aside.
  2. Combin the slightly beaten egg with hash browns and parmesan cheese.
  3. Press mixture into the bottom and up the sides of the glass dish.
  4. Bake the crust for 15 mintues or until the edges begin to brown.
  5. In a large skillet, melt the butter over medium heat. Stir in zucchini and red pepper. Stir often, for about 5 minutes.
  6. Stir in ham, basil, salt and pepper until well combined. Remove the pan from heat and allow the mixture to cool slightly.
  7. Beat the remaining 2 eggs and milk together in a large mixing bowl. Add in the zucchini mixture and cheese, stirring to blend. Pour the mixture into the baked potato crust.
  8. Bake for 18 minutes or until set. Allow the casserole to stand 10 minutes before cutting.

This recipe comes from a Hillbilly Housewife cookbook.

Pizza Stuffed Chicken

Ingredients
  • 4 chicken breasts
  • 8+ pepperoni slices,depending on how much you like pepperoni. If you’re like me, every little part of it has to be covered in pepperoni and that takes alot more 😉
  • 4 slices of mozzarella (if all you have is grated mozzarella, great! Use that instead)
  • 1 egg white, beaten
  • 3/4 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon Italian seasoning
Sauce
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • pinch of salt and sugar
  • 1/2 teaspoon oregano seasoning
  • pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut each chicken breast so you can open it up flat. Make sure you don’t cut it all of the way through.
  3. Cover the raw chicken with  wax paper and pound each chicken to a flat, thin piece. Make it as flat as you can without making it too thin. (I usually use my rolling pin to pound the chicken.) And note to people who live in 2nd floor apartments, try to be as quiet as possible or your neighbors might come up and chew you out for your racket…ya I learned that one the hard way)
  4. Put pepperoni and mozzarella on top of flattened chicken pieces.
  5. Beat the egg white with a fork for about 30 seconds in a medium size bowl. Set aside.
  6. Mix the panko bread crumbs, Parmesan, and 1 tablespoon Italian seasoning in a medium size bowl.
  7. Begin to roll and tuck the chicken and dip the outer part of the chicken into the egg wash, then the panko Parmesan mixture.
  8. Place on a non stick sprayed baking sheet and cook for 20-30 minutes.
Sauce
  1. Simmer the tomato sauce, seasonings, lemon juice, sugar, salt, and pepper together until warm.
  2. Serve the sauce over or under the cooked crispy chicken. Enjoy!
I originally found this delicious recipe is by Simply Gloria

Broccoli and Cheddar Quiche

Ingredients

  • 1 pie crust, 9-inch, refrigerated (or make your own!)
  • 2 tsp olive oil
  • 1 1/4 cups part-skim ricotta cheese
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 2 large egg whites
  • 1 Tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper
  • 10 oz frozen chopped broccoli, thawed and well-drained
  • 1 Tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
  2. In a large bowl, add ricotta cheese, cheddar cheese, egg, egg whites, mustard, onion powder, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
  3. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

This recipe actually a Weight Watchers Recipe!

Garlic Chicken and Broccoli Pasta

Ingredients

  • 16 oz Whole Wheat Angel hair pasta
  • 2 chicken breasts, pre-cooked and sliced into strips
  • 3 garlic cloves, minced
  • 4 TSB Olive oil
  • Garlic salt
  • 10 – 12 oz Frozen Broccoli florets (thawed) or 10-12 oz fresh broccoli chopped
  • 1/2 cup grated parmesan cheese

Instructions

  1. Cook the pasta per instructions on package.
  2. In a pan, heat up the olive oil  and add minced garlic.
  3. Add chicken to pan and saute until warm. Add the broccoli.
  4. Cover the pan and let broccoli cook until tender.
  5. Sprinkle the veggies and chicken with garlic salt and parmesan cheese and mix together.
  6. Add the drained pasta to the pan. Drizzle the pasta with olive oil, garlic salt and parmesan cheese.
  7. Mix everything together and let heat up for about 3 minutes.

This recipe is adapted from this recipe here!

 

Spinach and Cheese Egg Souffles

Ingredients

  • 1 tube Pillsbury butter flake crescent rolls
  • 6 eggs (keep one aside for brushing the tops of the crescent rolls)
  • 1/4 cup milk
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 tablespoon plus 1/4 cup Parmesan cheese
  • 3 tablespoons finely chopped fresh spinach
  • 4 slices of bacon, cooked and crumbled
  • 1/4 teaspoon salt

 

Directions

  1. Preheat the oven to 375 degrees.
  2. In a small microwaveable bowl, combine 5 eggs, milk, cheddar cheese, monterey jack cheese, 1 TBS parmesan cheese, spinach, bacon and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. The mixture will get slightly thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
  3. Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6×6 square.
  4. Spray four souffle dishes (about 4-5 inches in diameter) with cooking spray. A extra large muffin pan should work too. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough.
  5. Sprinkle the 1/4 cup of Parmesan cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
  6. Take the remaining egg and beat it in a small dish. Brush the egg on top of the crescent roll dough.
  7. Bake at 375 for 20 minutes, or until browned on top.

I got this amazing recipe from Made from Pinterest

 

Chips and Cheese Chili Casserole

Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!

Ingredients:

  • 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
  • 1 – 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
  • 1 – 10-ounce can black beans, red beans, refried beans, bean medleys
  • 1 – 10-ounce jar salsa or tomato sauce
  • 2 cups shredded cheese
  • 1 1/4 cups sour cream
  • An additional 2 to 3 cups whole corn chips, crushed (1 – 1 1/2 cups crushed)

Directions:

  1. Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
  2. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
  3. Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
  4. Pour mixture into prepared pan and bake for 20 minutes.
  5. After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
  6. Sprinkle 1/2 cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
  7. Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.

Thanks Averie Cooks for a great recipe!

 

Loaded Chicken and Potato Skillet

This recipe is similar to the Loaded Baked Potato Casserole recipe we’ve already made but it doesn’t require you to turn on your oven. Always a plus in the hot summer months!

Loaded Chicken and Potato Skillet

Ingredients

  • 3 medium potatoes, peeled & cubed
  • 4 strips of bacon, cooked & crumbled
  • 2 chicken breasts, cubed
  • 1 tbsp. olive oil
  • 1 tsp onion powder
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Season Salt
  • salt & pepper
  • 2 cups cheddar, shredded
  • Optional Toppings
    • sour cream
    • green onions

Directions

  1. While bacon cooks, peel and cube potatoes. Boil on stove and remove from heat when cooked {soft & mushy}.
  2. In a large skillet, cook chicken until brown on both sides and no more pink inside.  Remove from heat & cut into cubes.
  3. In the same skillet, heat olive oil and add peppers.
  4. Add potatoes to the pepper mix, sprinkle with season salt and onion powder and cook for another 3-5 minutes.
  5. Add chicken, salt and pepper, bacon, and cheese.
  6. Cover the skillet with a lid and remove when cheese is melted.
  7. Top with optional sour cream and green onions and enjoy!

Thanks to Pearls, Handcuffs, and Happy Hour for this great recipe!