What's Cookin'

Crockpot Breakfast Casserole

 

Are you looking for something you can prepare the night ahead, let cook all night and wake up to hot breakfast for you and your loved ones?  Or how bout dinner after a long hard day.  My family loves breakfast food for dinner.  This sounds tasty!  Hope you like it~

 

Crockpot Western Omelet Casserole

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained

OR
1 lb. cooked ham, cubed
1 med. diced onion
1 green bell pepper diced
1 1/2 C shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C milk
1 tsp. salt
1 tsp. pepper (more or less to taste)

Serves 12

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt & pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Time to Break Out the Grills!

This is a great meat marinade for everything from beef to pork chops to even chicken!  The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer.  Enjoy!

METHOD: Grill (gas or charcoal)

TIME: Prep: 10 min. + marinating Grill: 6 min. + standing

Serves 6

Marinated Beef

Ingredients:

• 3/4 cup orange juice
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
• 2 tablespoons prepared mustard
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 beef flank steak (1-1/2 pounds)

Directions:

In a large resealable plastic bag, combine the first six ingredients; add steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
    Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steak, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 6 servings.

How Do You Use Your Leftover Easter Eggs?

 Easter is sunday.  People everywhere will be boiling and dyeing eggs this weekend.  What do you do with the eggs after Easter?  Here's a lower fat recipe I found for Egg Salad. Hope you like it.  I plan to try it this weekend.

Egg Salad

• 3 ounces reduced-fat cream cheese
• 1/4 cup fat-free mayonnaise
• 1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 12 slices whole wheat bread, toasted
• 6 lettuce leaves

Directions:

In a small bowl, beat the cream cheese until smooth. beat in the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour. Serve on toast with lettuce. Yield: 6 servings.

Chicken Enchilada Soup

I love using the store bought rotisserie chickens for recipes.  It cuts down on cooking time and cleanup yet tastes like you did all the work yourself.  I recently found this recipe for Enchilada soup.  I've yet to try it but it sounds easy enough and I love anything with a little mexican flair.  Do you use rotisserie chickens in any of your family favorites?  Share your ideas with us!

Enchilada Soup

Ingredients

2 tablespoons olive oil

1 medium onion, chopped (about 1 cup)

3 cloves garlic, minced

4 cups chicken broth (1 32-oz. carton)

3 cups shredded and chopped cooked chicken (about 1 ½ lbs.)

1 can (15 oz.) black beans, rinsed and drained

1 can (14.5 oz.) petite diced tomatoes

1 ½ cups frozen corn kernels (about 9 oz.)

1 can (7 oz.) salsa verde (green salsa) or 4-oz. can chopped green chili peppers

1 tablespoon seeded and minced jalapeno pepper(1 pepper)

1 tablespoon chili powder

¼ cup cornstarch

¼ cold water

½ cup sour cream

Juice from half a lime

¼cup chopped fresh cilantro

Directions

Prepare the soup: Heat the oil in a large stockpot over medium-high heat. Stir in the onion and garlic; saute until softened -- about 5 minutes. Stir in the broth, chicken, black beans, tomatoes, corn, salsa, jalapeno and chili powder. Heat to simmering.

Thicken the soup: Add the cornstarch to a small bowl; stir in the water until the mixture is smooth. Stir into the soup and simmer 10 minutes. Whisk the sour cream and approximately 1 cup of the soup together in another small bowl (this step is important or the sour cream will break) until smooth; stir into the soup until well blended. Stir the lime juice and cilantro into the soup and serve.