Mom's Overnight Egg Bake

This is the last recipe from Christmas I have to post. I actually made it for us for dinner last night because I had coupons for croutons and sausage and Mike really likes it. Thanks for the recipe Mom :-)!

2 1/2 Cups Seasoned Croutons (1 normal sized box)
2 Cups Shredded Cheddar Cheese
1 Jimmy Dean Sausage Roll (we like spicy)
8 Eggs
3 Cups Milk, divided
1 Can Cream of Mushroom Soup (I used 98% FF)

Grease 9 X 13 inch pan. Layer Croutons, cheese and cooked, drained sausage. Beat eggs and 2 1/2 cups milk. Pour over ingredients. Cover with foil and refrigerate overnight. In the morning, Mix mushroom soup and remaining 1/2 cup milk. Pour over eggs. Bake, uncovered, at 300 degrees 1 1/2 hours, until brown.

French Onion Soup

This was a recipe featured on The Lil' Peanut Patch and I've been wanting it ever since I saw it! I was a little nervous, but was very pleased with how it turned out!

5-6 medium sweet onions, cut in 1/2 and then sliced (so you have a bunch of 1/2 circles)
4-5 Tbsp. butter
Salt and freshly ground pepper, to taste
3 tsp. thyme
1/2 cup sherry cooking wine
6 cups beef broth
3-4 Tbsp. worcestershire sauce
loaf of french bread (I just put croutons in Mike's and skipped it altogether in mine to leave it sans gluten)
sliced mozzarella or swiss cheese (we used Swiss)

Heat a deep pot over medium-med/high heat. Add butter and onions. Cook and stir occasionally until they are somewhat caramelized. Then, season with salt, pepper, and thyme. Add sherry to the pot, slowly deglazing the pan as you pour it in. Then add the beef broth and worcestershire sauce. Let the soup sit on med/low heat for at least 20 minutes.

While soup is simmering, turn on your oven to broil. Toast both sides of a thick slice of french bread. Then, place broiler safe bowls onto a cookie sheet and ladle the soup into your bowls, add the toasted bread (push it lightly into the soup) and lay a slice of cheese on top. Broil until the cheese is bubbly and lightly browned. YUM!

Puffed Pancakes

Another stolen recipe from my mom...we had it with our Christmas Day brunch. Ella LOVED them :-) and next time she wants pancakes I think this is what I'll do...much less time consuming that making a whole batch of actual pancakes!

1/2 cube butter (not margarine)
6 eggs
1 cup Milk
1 Cup Pancake Mix (or Bisquick)

Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 - 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.

Serve with warm maple syrup or fruit toppings.

24 Hour Salad

My mom has made this salad for our Christmas Eve dinner ever since I can remember! The first Christmas Mike and I had together I made it for the two of us, not a good idea. It makes a lot and it doesn't save longer than a day, but it was delicious!

6 Cups lettuce chopped
Sugar, Salt, Pepper
6 Hard Boiled Eggs, sliced
1 10 oz. pkg. Frozen Peas thawed
1 lb. Bacon , cooked and crumbled
1/4 C. sliced green onions
2 Cups( 8 oz.) shredded Swiss Cheese
1 cup Mayonnaise
1/2 cup sour cream

In a large salad bowl, place 3 cups lettuce. Sprinkle with sugar, salt and pepper. Layer in order the eggs, peas, bacon, remaining 3 cups lettuce, green onions and cheese. Combine mayonnaise and sour cream, spread over top of salad. Cover, refrigerate 24 hrs. Toss before serving.


Tonight I made Sweet and Spicy Slow Cooker Chicken and was planning on using it to make tacos, but then I decided to try making some home made taquitos instead...and they were delicious (although less healthy!)!

-shredded chicken, beef or pork
-shredded cheese
-tortillas of choice (I used corn to be gluten free but I'm sure flour would be easier to work with)
-oil for frying!

-Heat enough oil in pan to cover tortillas when rolled up.
-Place a small amount of cheese down center of tortilla, then top with some of your meat mixture (to make my corn tortillas easier to work with I place 3 in a paper towel, wrap them up and heat in microwave for 30 seconds).
-Tightly roll up tortilla and place 1 or 2 toothpicks in to hold in place.
-Place in hot oil until they turn golden brown.

Sweet and Spicy Slow-Cooker Chicken

I found this recipe on My Kitchen Cafe. The chicken turned out really well, but was definitely more sweet than spicy (I only used 1/4 t. red pepper). I definitely plan to make it again...we could use it for tacos one night and then put it in tortilla soup the next night (tonight I tried it in homemade taquitos). I will however add some additional spices though (extra red pepper, some cumin, maybe some chili powder and garlic salt) and I'll probably add some sliced onions as well. It was super easy and definitely worth a shot!

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I will use at least 1/2 next time)

Place all ingredients in the crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)

Green Chile Chicken Enchiladas

This is more a casserole than actual enchiladas, but was easy and tasty. I adapted it from a Kill the Gluten recipe.

1 can of cream of chicken soup
8 oz sour cream
1 small onion, diced
1 (16 oz) jar green salsa (I used 3/4 jar)
1 (4 oz) can green chilies
2 cups chicken breast, cooked and shredded (I used 1 can)
2 cups cheddar cheese, grated
1 dozen corn tortillas

-Mix soup, sour cream, salsa, green chiles, and onion (I sauteed mine first) in a large bowl .
(I mixed my chicken in as well)
-In a 9x13 pan, spread a small amount of sauce. Layer 4 tortillas, chicken, sauce mixture, and cheese. Repeat layers two more times.
-Cover with foil and bake in a 350 oven 30 minutes, or until heated through.

Beef Stew

Such a perfect meal for a freezing day like today :-)! I just kind of threw this together with things I had on hand and thought it turned out well.

Ingredients: (guess-timates)
1/2 lb. ground beef
1 c. onion, thinly sliced (a heaping cup)
4 c. beef broth
1 envelope onion mushroom soup mix
1 c. water
2 carrots, diced
2 stalks celery, diced
3-4 c. potatoes, diced (I used 8 small-ish red potatoes)
4 T. cornstarch/flour mixed with 4 T. water to make paste

-Brown meat and onions.
-In large pot combine broth, soup mix, water and beef/onions. Simmer while chopping other vegetables.
-Add carrots, celery and potatoes and bring to boil. Turn down heat and let it simmer for an hour or so.
-Add flour/cornstarch mixture to thicken it up a little when veggies are cooked.

Mexican Big Macs

This recipe is from Our Little Somethings and was a good way to turn one of our favorite things, quesadillas, into an actual meal. Plus, you could make it meatless, with beef, etc. and mix things up. I didn't stuff this one for the girls and I very full with fillings, the one for Mike later one would have been better for a picture :-).

1 can refried beans
1/2 cup sour cream, divided in half
2 1/4 tsp chili powder
2 cups cooked chicken (I used a can)
1 medium red pepper
1/2 cup green onions with tops, thinly sliced
3/4 cup pitted ripe olives, sliced (I skipped these, we aren't olive fans)
1/4 cup fresh cilantro, snipped
5 soft flour tortillas (I used corn and used 8)
2 cups mild cheddar cheese, shredded
veg. oil spray
2 medium plum tomatoes, chopped

Preheat oven to 375 F.
-In a bowl combine refried beans, 1/4 cup of the sour cream and 2 tsp of the chili powder; mix well.
-Chop chicken and red pepper in small pieces, place in another bowl. Add sliced green onions, 1/2 cup of the olives and 2 tbsp of the cilantro; mix gently.
-Place 1 tortilla on flat pizza baking stone or lightly sprayed cookie sheet.
-Using a scoop put 1/4 of refried bean mixture on top of tortilla; spread to cover.
-Top evenly with 1 cup of chicken mixture.
**Since corn tortillas are smaller, I made two little stacks with 4 tortillas each and split the mixture between the two**
-Put 1/4 of the cheese over the chicken mixture.
-Repeat layer of tortilla, bean mixture, chicken mixture and cheese three more times.
-Top with remaining tortilla; spray with vegetable oil.
-Bake 30-35 minutes or until top is golden brown.
-Mix remaining sour cream with 1/4 tsp chili powder; spread evenly over top of warm tortilla stack.
-Sprinkle with chopped tomato, remaining olive slices and cilantro.
-Cut into wedges (like a cake) and serve with salsa.

Chicken and Rice Bowls

This meal idea comes from Taste Buds and was a nice change from our stir fry meals. I only marinaded the chicken for a few hours because I didn't read the recipe close enough the first time through, but it was still tasty...and healthy too! I was reminded of Teriyaki Stix by this meal (and Sara's short lived work experience there).

-chicken breasts
-equal parts teriyaki sauce & fat free italian dressing
-1-2 cloves garlic, minced
-veggies of choice
-rice of choice

-combine sauce, dressing, garlic and chicken in a ziploc bag & marinade over night.
-roast or grill chicken (I used my George Foreman grill!) and serve over steamed brown or white rice with your steamed veggies of choice.

Cheesy Chicken Cordon Bleu Rice Bake

(photo via Picky Palate, I didn't even try one tonight) This recipe is from, you guessed it, Picky Palate :-). I really struggled finding meals that sounded good to me this week and when I saw this I thought it might do the trick. I think it's really good and would be even better with the flavor of Swiss cheese instead of the mozzarella!

2 T. extra virgin olive oil
1 med onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb diced ham (I used about 1/2 that in lunch meat)
2 c. cooked shredded chicken breast (I used 1 can chicken)
4 T. butter
1/4 c. flour (I used cornstarch)
1/2 t. salt
1/4 t. fresh cracked pepper
14 oz can chicken broth
3 c. cooked rice of choice (I used 4 c. 1/2 white, 1/2 brown)
1 c. shredded cheddar cheese
1 c. shredded mozzarella or swiss cheese (I used mozzarella because I had it, but I really wanted swiss...I think it would be better!)

- Preheat oven to 350 degrees. Heat oil into a large skillet over medium heat.
- Saute onion and bell pepper until softened, about 5 minutes.
- Stir in garlic, ham and chicken. Cook for an additional 5 minutes.
- Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined.
- Stir in cooked rice then transfer to a 9x13 inch baking dish.
- Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes.
- Cover the dish with foil the last 10 minutes for oozing cheese.

White Chiken Chili

This was THE perfect meal for our chilly day today! I LOVED it...SO easy and flavorful! I came across the blog Delicioius Dishes at some point while looking for recipes at the beginning of this week and this was definitely a winner!

3 chicken breasts, cubed (I used 1 can)
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil

Saute until chicken is golden brown and add:
2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos (I didn't have and it was still VERY flavorful)
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:
1 C. sour cream
½ pint whipping cream

Stir in and let sit for 5 minutes. Serve with chips, avocado and cheese.

Slow Cooker Tortilla Soup

I found this recipe on All Recipes and really LOVED it! It's actually quite similar to My Tortilla Soup, but maybe a little spicier. Since I was using a can of chicken, I felt the crock pot was unnecessary and just let the soup sit on low on the stove top for awhile instead. We topped with cheese, sour cream, avocado and crushed tortilla chips since I was too lazy to make tortilla strips :-). (oh, and I threw in a can of black beans as well - rinsed and drained)

1 pound shredded, cooked chicken (I used 1 can chicken)
1 (15 oz) can whole peeled tomatoes, mashed (I used diced, fire roasted I had on hand)
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf (I totally forgot this...woops)
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
-Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
-Stir in corn and cilantro.
-Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Gluten Free Macaroni and Cheese!

Look what I found at Walmart today, and for less than $3 a box too!!! There were only 3 boxes left sitting on the shelf and you better believe I bought them all. Hooray for macaroni and cheese for lunch :-)!