Sausage Hashbrown Casserole

Okay, so I have the BEST 4th grade team EVER!!!  We decided the second year our school was open that we were going to have what is called "Fun Friday," and each of the team members are responsible for a certain Friday of the month to bring a treat for the rest of the team.  My favorite thing to cook is breakfast because I can't think of anything better than having my classroom full of team members eating and talking about what we are going to do for the weekend before school even starts.  I always laugh because my students are always jealous about how the teachers got a special breakfast and they didn't:)  If state law allowed me to feed my students I would bring some for them too:)  I made this this past Friday and everyone seemed to love it!  The librarian and another 5th grade teacher even sneaked some.  I made it the night before and just woke up extra early Friday morning to pop it in the oven so it was nice and warm for everyone.






Ingredients

.     1pound mild ground pork sausage

1 pound hot ground pork sausage

1 (30-ounce) package frozen hash browns

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper

1 cup shredded Cheddar cheese

6 large eggs

2 cups milk

Preparation

• Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350° for 35 to 40 minutes.

**I made all of this the night before so I had to cook it a little over an hour.  So yummy!!!!

Southern Living
OCTOBER 2003

Whole Grain and Flax Blueberry Muffins

I have really enjoyed finding healthy breakfast recipes for Lilly to have at school.  Lilly and I made these this morning and she LOVES them!!! 





Whole Grain and Flax Blueberry Muffins

1 cup quick cooking oats
1 cup hot tap water
2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup agave nectar or honey
1/2 cup organic sugar
1 cup plain greek yogurt (or soy yogurt)
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 cup flax seed meal
1 pint fresh blueberries

1. Preheat oven to 350 degrees. Spray the top of 2 standard size muffin tins with non-stick cooking spray and line with 24 paper liners. Set aside. In a large liquid measuring cup, combine oats and water. Set aside.

2. In a medium sized bowl, whisk together flour, baking soda baking powder, and salt.

3. In a large bowl, whisk together agave nectar, sugar, yogurt, eggs, vanilla, oil, and flax meal. Add in oatmeal and dry ingredients, and stir until just combined. Fold in blueberries.

4. Fill liners about three fourths of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center muffins comes out clean.

Spicy Dr. Pepper Shredded Pork

Ingredients:

1 whole Large Onion

1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

Salt And Freshly Ground Black Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans Dr. Pepper

Peel the onion and cut it into wedges. Lay them in the bottom of the crockpot.

Generously salt and pepper the pork roast, then set it on top of the onions in the crockpot fat side up.

Pour the can of chipotle peppers over the pork (include the sauce.) I only used half of the peppers because I didn't want it too spicy for Lilly, Pour in both cans of Dr Pepper.

Place lid tightly on crockpot, then set on low for 7-8 hours..

Remove meat from crockpot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like. Tostada shells are also great with this recipe

Posted by Ree on March 22 2011

Mini Meatball Sliders

Ingredients:

1 package of Hawaian Sweet Rolls

1 package of provolone cheese

1 jar of spaghetti sauce

1 pound of lean ground turkey

dash of salt and pepper

1/2 cup of panko crumbs

1/2 cup of milk

1 glove of garlic (minced)

Take a pound of lean ground turkey and place in a bowl.  Mix the panko crumbs in with the meat.

 

Mince a clove of garlic and add that in…

Then add plenty of salt and pepper.

Next, pour in a little milk.

Now,  knead the mixture all together until it’s totally combined.

Scoop out about a tablespoon of the mixture…

Then roll them into neat balls.  Once I have them rolled out I then place them on a plate and wrap them real tight with plastic wrap and place them in the freezer. 

After I have placed the meatballs in the freezer I take my rolls and slice them in half in a casserole dish.




Then, I add a slice of provolone cheese to the top and bottom of the roll.

At this point I stop for the day and cover the rolls with foil and place them in the fridge. Tomorrow morning before I go to work I will take the frozen meatballs and place them in the crockpot and dump a jar of spaghetti sauce over the top of them and cook on low for 6-7 hours.  When you are ready to eat take the rolls out of the fridge. Spoon a meat ball (and a good amount of sauce) on each roll.

Top it off, then throw ‘em on a plate and serve ‘em! The cheese will melt and it will taste SOOO yummy!  Serve these up with a side of veggies and sweet potato fries and you've got yourself a great dinner!

Recipe adapated by The Pioneer Woman

Homemade Granola Bars

Now that Lilly is attending a new daycare I have to provide breakfast for her before she goes to school.  Because we have to wake up early, I wanted to find something for her that she would be able to eat on the way to school that wasn't going to be messy.  I also wanted something that was healthy for her and not full of preservatives.  After making these our house smelled so good, and my husband even tried one and loved them!  Enjoy!

To make these delicious and good for you granola bars, you will need the following ingredients:

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup ground flax meal

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

1/2 cup raisins

1/3 cup chopped almonds

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

In a large bowl, combine 2 cups rolled oats,

3/4 cup packed brown sugar,

1/2 cup ground flax meal,

3/4 teaspoon cinnamon,

1 cup flour,

1/2 cup raisins,

1/3 cup chopped almonds,

3/4 teaspoon salt.

Stir to combine.

Create a well in the dry mixture and add 1/2 cup honey,

1 egg lightly beaten,

1/2 cup veg oil,

and 2 teaspoons vanilla extract.

Use (both) hands to mix ingredients into a sticky dough.

In a 9×13 Pyrex that I sprayed liberally with Pam, push the mixture into the preparred Pyrex. You will notice it is very sticky.

Place the pan into a 350 degree oven for 30-35 minutes or until golden on the edges.
Let cool for about 5 minutes then cut into bars or squares. (Make sure you cut these when they are warm, when they harden it will be too late)

Enjoy!!

Hot Buttery Ham and Cheese Sliders

Here is another dish that I prepared today and placed in the fridge for dinner this week!  I was introduced to this recipe by a fellow teacher at my school who made these for a staff snack day.  I fell in love with them and they have been a staple in my household ever since!  I like to cook up some sweet potato fries and a side of veggies to go with it.  Enjoy!

To make this Ham & Cheese Slider recipe, you will need the following ingredients:

24 white dinner rolls
(I use King’s Hawaiian rolls)

24 pieces honey ham ( I used lower sodium)
24 small slices Swiss cheese ( I used low fat)
1 cup mayonnaise ( I skipped this part and just buttered the rolls with Smart Balance Butter)
Poppy seed sauce
1 tablespoon poppyseeds
1 1/2 tablespoons yellow mustard
1 1/2 sticks butter, melted
1 tablespoon minced onion

1/2 tsp. Worcestershire sauce

Start by slicing the roll in half.

Spread butter on both sides of the roll liberally.


Add a piece of the honey ham,

then a slice of cheese.
Continue assembling sandwiches until you have filled a large
Pyrex dish. Make sure the sandwiches are right next to each other!


Poppy Sauce:

After the sandwiches are assembled, make the Poppy Sauce!

In a pourable container, add melted 1 1/2 sticks of butter,

1 tablespoon poppy seeds,



1 1/2 teaspoons yellow mustard

1 tablespoon grated onion,

and 1/2 teaspoon of Worcestershire. Mix Mix Mix.

Pour poppy sauce over sandwiches,

and cover with foil.
Bake in a pre-heated 350 degree oven for 25 minutes.
uncover and bake an additional 2-3 minutes. Serve warm.

Enjoy!!

Crockpot Chicken and Dumplings

I don't know about you, but after a long day of work I like to come home to some major comfort food.  With school starting tomorrow I know I will be exhausted when I come home so I wanted to find something that I could prepare ahead of time and have it finished by dinner time.  I prepared everything today already in the crockpot, and even cut up the biscuits and have them in a ziplock baggie ready to go as soon as I get home from work.  I hope that you enjoy!

To make this Chicken & Dumplings Recipe, you will need the following ingredients:

4-6 boneless skinless chicken breasts (I used 3 very large ones)

2 tablespoons butter

2 cans cream of chicken soup ( I used the Healthy Request version)

1 can chicken broth ( I used lower sodium)

1 onion diced

1 tablespoon dried parsley

4 grands flaky refrigerator biscuits ( I used reduced fat)

Place chicken in crock pot.

Add the butter,

cream of chicken soup,

chicken broth

onions,

and parsley.

Cook on high for 4-6 hours.

After cooking time has elapsed, take a fork and break up the chicken into pieces.

Now, cut biscuits into 9 pieces. Stir into hot chicken and continue to cook for 30 minutes. (Turn crock pot back on)

Serve hot! Add more chicken broth as necessary.

Enjoy!!