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.

Autumn Comfort Pasta

 

*Adapted from Julia's Album.

PREP: 1 hour

SERVES: 4

INGREDIENTS:

2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
salt & pepper
1/2-lb sausage, crumbled, without casings (I used 1/2 pkg of Jimmy Dean breakfast sausage)
4 cloves garlic, minced
6 oz chopped spinach (3/4 cup frozen or 2 cups fresh)
1 cup heavy cream
1/3 cup Parmesan cheese, shredded
1/4 tsp salt
8 oz farfalle (bow tie pasta)

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper.

3. Spread the squash on a large, parchment paper-lined baking sheet in one layer, without overcrowding.

4. Roast in the preheated oven at 400 F for 30 minutes or until crisp tender and beginning to brown. Remove from oven.

5. While the squash is roasting, cook the pasta until al dente.

6. Cook the sausage in a skillet with 1 Tbsp of olive oil until brown and crumbly. (Note--I like to use the other 1/2-lb of sausage in a breakfast casserole or frittata.)

7. In a separate, large skillet, heat 1 Tbsp of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt (if cooked from fresh).

8. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely.) Add shredded Parmesan cheese. Keep stirring the sauce with the cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

9. Add pasta, sausage, and butternut squash to the creamy spinach sauce. Salt to taste.

Roasted Summer Veggies with Gnocchi

*From @uncomplicatedchef on Pinterest.

PREP: 30 minutes + 30 minutes cooking

SERVES: 4-6

INGREDIENTS:

1 12-oz pkg of gnocchi
1/2 cup olive oil
1 tsp dry oregano
1 tsp dry basil
1 Tbsp salt
1/2 tsp black pepper
2 garlic cloves, minced
3-4 medium fresh tomatoes, diced (or 1 cup of grape tomatoes, sliced in half)
2 medium zucchinis, diced into large pieces
1 red onion, cut into wedges
1 ball of mozzarella cheese
fresh basil
parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Add veggies in a baking sheet pan with gnocchi.

2. In a jar, add olive oil, salt, black pepper, garlic, oregano, and basil. Shake well.

3. Pour the marinade over the veggies and gnocchi. Combine well so that veggies and gnocchi are well coated.

4. Bake at 400 degrees for 30 minutes. 

5. Tear mozzarella pieces and distribute over the veggies and gnocchi. Spread some parmesan cheese over the top. Roast for another 5-10 minutes or until cheese is bubbly and golden brown. 

6. Serve with fresh basil, chopped.

Cara's Chocolate Chip Walnut Banana Bread

SERVES: 12 slices

PREP TIME: 15 min + 55 min cook time

*Adapted from MelanieMakes.com

INGREDIENTS

1/2 cup butter, softened

1 cup sugar

2 eggs, beaten

4 ripe bananas

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup chopped walnuts

1 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Cream butter and sugar in a bowl with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

2. Add eggs and bananas. Mix on medium speed until combined.

3. Add flour, baking soda, salt, and vanilla to mixing bowl. Mix on low speed until just combined. 

4. With a spatula, fold in walnuts and chocolate chips until just combined.

5. Pour batter into a greased loaf pan with parchment paper sling, and bake at 350 degrees for 55 minutes. Turn oven off and leave bread in oven for an additional 15 minutes.