Denise's Famous Frittata

PREP: 30 min + 15 min in oven
SERVES: 8

INGREDIENTS

1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS

Preheat oven to 375 degrees.

In a 14-inch skillet (approx 6 quarts), brown and crumble sausage. Add in diced onion and bell peppers and sauté.

When onion is almost translucent, add in chopped kale and sauté until kale softens and reduces volume by half. 

In a large bowl, whisk eggs and milk until smooth. Pour egg mixture into the skillet and half the shredded cheese. Begin to mix as if making scrambled eggs. 

When the eggs appear to be approximately half-way cooked, turn off the stove-top burner, sprinkle the remaining cheese on top of the mixture, and then place in preheated oven. 

Cook for approximately 15 minutes or until egg has set (a fork comes out clean or the center of the frittata has risen and is no longer jiggly.)

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato
• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)
• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage

Easy Marinated Chicken Breasts

Marinate chicken breasts in Olive Garden Italian Salad Dressing for 12-24 hours for VERY flavorful chicken. Then, roast or grill as desired. 

Tips to remember: 

• One full container of salad dressing is enough to marinate 6-8 chicken breasts.
• Cut chicken breasts into 2-3 pieces each (like tenders) before marinating for more flavor and more even cooking.
• If roasting in the oven, cook at 400 degrees for 25 minutes.
• This is great in salads, especially Trader Joe's Copycat Harvest Chicken Salad or Panera's Copycat Fuji Apple Chicken Salad.

Easy Minestrone Soup

PREP: 30 min
SERVES: 6-8

INGREDIENTS
1 package of Bear Creek Minestrone Soup Mix
1 lb ground beef
1 can Italian green beans

DIRECTIONS
Brown ground beef in a large pot. Drain off grease. Add 8 cups of water, cover and bring to boil. Whisk in the package of Bear Creek Minestrone Soup Mix then add can of Italian green beans. Reduce heat to low and simmer for 20 minutes. 

Serve with crusty bread or cornbread.

Chicken Veggie Tacos

PREP: 30-45 min

SERVES: 15-20 tacos 

INGREDIENTS: 

package of HEB marinated cilantro lime chicken breasts (approx 2 lbs)
3 bell peppers (various colors)
1 large sweet onion
2/3 cup frozen corn
1 cup frozen chopped spinach
fajita seasoning
15-20 tortillas

Optional toppings:

shredded cheese
sour cream
avocados or guacamole

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. 

2. Cut each chicken breast in to 2-3 similarly-sized cutlets so that they'll cook more quickly and evenly. Space them apart on the baking sheet. Roast in the oven for approximately 20 minutes, or until cooked thoroughly (165 degrees internal temperature or no longer pink in the middle.)

3. Slice the bell peppers and begin to sauté them in olive oil on medium high in a large skillet. 

4. Slice the onion and add it to the skillet to sauté on medium high. Sprinkle 1-2 Tablespoons of fajita seasoning over the onions and peppers. 

5. Once the onions begin to turn translucent, but before they begin to brown, add the frozen spinach and corn. Sauté on medium for 5-8 minutes or until the spinach is completely soft and the rest of the veggies are beginning to brown. Turn off heat and set aside.

6. When chicken is done cooking, slice and set aside.

7. Cook (if raw) or warm the tortillas. Assemble tacos with chicken, veggies, and optional toppings.