Sausage Egg & Spinach Casserole

Sausage Egg & Spinach Casserole

2 lb breakfast sausage

18 eggs

1/2 c heavy whipping cream

1/2 t salt

1/2 t pepper

1/2 t red pepper flakes (opt)

1 t garlic powder

2 1/2 c cheddar cheese, divided

2 heaping handfuls (or 4 c) spinach, roughly chopped 

1. Preheat oven to 400* & grease a 9x13 pan.

2. In a big pan or pot over medium-high heat, brown sausage.

3. While sausage is cooking, mix together eggs, cream, spices, and 1 cup cheese.

4. When the sausage is just done, throw in spinach and let wilt. Temper the egg mixture by adding the sausage/spinach one spoonful at a time, stirring after each, until both mixtures are combined.

5. Pour into prepared pan & cook, uncovered, for about 30 minutes, until egg is set up and cheese has browned. Allow casserole to rest for about 10 minutes before serving. 

Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained 

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

OR

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Italian Sausage Soup

Italian Sausage Soup

1 T butter

1 onion, diced

2 cloves garlic

1 lb Italian sausage

2 zucchinis, diced

4 c chicken broth, separated

1 t basil

1 t oregano

1 bay leaf

1/4 t cayenne pepper

14 oz can Italian diced tomatoes

8 oz cream cheese

2 c fresh spinach, roughly chopped

Parmesan cheese

 

1. In a large pot, melt butter; coat onion and garlic in butter, then add sausage and zucchini.

2. Cook for about 5 minutes, until vegetables are soft and sausage is browned.

3. Stir in 3 cups broth and herbs, followed by tomatoes; bring to a boil, reduce to a simmer.

4. Whisk remaining broth with cream cheese until smooth & add to soup.

5. Toss in spinach and allow to wilt before serving, topped with Parmesan cheese.

Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Buffalo Cauliflower

Buffalo Cauliflower

2/3 c flour (or almond flower - keto)

2 t garlic powder

1 t salt

2 heads cauliflower, chopped into florets

1 c buffalo sauce

2 T butter, melted

1. Preheat oven to 425* and line a baking sheet with foil or parchment paper.

2. In a medium bowl, mix flour, garlic powder, & salt; toss cauliflower bits in mixture.

3. Shake off excess flour mixture and place on baking sheet. Bake for 15 minutes.

4. Meanwhile, mix buffalo sauce and butter in a small bowl, and rinse and dry your flour bowl.

5. Place cauliflower in medium bowl, pour on buffalo sauce, and toss to coat.

6. Put cauliflower back on the baking sheet and bake for another 10 minutes. Serve with ranch or blue cheese dressing.

Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

{Chicken} Alfredo

{Chicken} Alfredo
1/2 c butter
2 c heavy whipping cream
4 oz cream cheese
1/2 t minced garlic
1 t garlic powder
1 t Italian seasoning
1/4 t salt
1/4 t pepper
1 c Parmesan cheese
cooked chicken, cubed or shredded

1. In a medium pot, heat butter, cream, and cream cheese over medium heat until melted.
2. Whisk in garlic, garlic powder, Italian seasoning, salt, and pepper; and then Parmesan.
3. Bring to a simmer and cook until it starts to thicken, about 5 minutes. Stir in chicken.
Serve over vegetables or pasta.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

BLT Dip

BLT Dip
1 lb bacon, cooked and chopped
8 oz cream cheese, softened
1/4 c mayonnaise
1/4 c sour cream
1 c Cheddar cheese
1 t onion powder
1 t garlic salt
1 t paprika
1 c chopped lettuce
1 c chopped tomatoes


1. Mix about 1/3 of the bacon with the cream cheese, mayonnaise, sour cream, cheese, and seasonings; spread in a deep pie dish.
2. Sprinkle with lettuce, tomatoes, and remaining bacon.
Serve with sliced vegetables, or crackers.

Cauliflower Chowder

Cauliflower Chowder
1 T butter
1/2 c diced onion
5 cloves garlic, minced
4 carrots, diced
1 head cauliflower, chopped
1 1/2 c chicken broth
1/2 t oregano
salt and pepper, to taste
1 c water
8 oz cream cheese, softened
olive oil, opt
bacon, chopped, opt

1. In a large pot, heat butter, onions, and garlic; saute until onions are soft.
2. Add carrots, cauliflower, chicken broth, oregano, salt, and pepper; bring to a boil and reduce to simmer. Cook for 15 minutes, until cauliflower is soft.
3. Using an immersion blender, blend soup to desired consistency. Stir in water and cream cheese.
4. Simmer for 5-10 minutes; top with olive oil and bacon.