Scrumptious Breakfast Casserole


1 tbsp butter
1 onion, chopped
2 cups sliced mushrooms
1 cup chopped ham or 8 strips of cooked bacon
8 eggs
1 ¾ cups milk
½ cup flour
1 tsp salt
1 tsp parsley
3 cups shredded old cheddar

Spray 9X13 pan with cooking spray.
Melt butter, cook onion and mushrooms. Stir in bacon.
Whisk eggs with milk, flour, salt and parsley. Spread ½ cheese on bottom of baking dish. Top with mushroom mixture, then remaining cheese. Pour egg mixture over top.
Bake, uncovered, at 375 for 35 minutes

Mexican In Minutes
Chicken Tortilla Roll ups


1 cup sour cream
½ cup salsa
2 tbsp water
½ pkg taco seasoning mix
3 cups cooked chopped chicken
1 can corn
½ cup each onion and green or red pepper
10 small tortillas
¾ cup shredded cheese


Combine all ingredients except tortillas and cheese.
Spoon about ½ cup mixture into each tortilla. Place in a greased dish, seam side down.
Bake for 25 minutes, sprinkle with cheese and bake 5 min longer.

Serve with salsa.

Parmesan-Dijon Chicken

6 skinless, boneless chicken breast halves
¼ cup margarine or butter
¾ cup dry breadcrumbs
¼ cup grated Parmesan cheese
2 tbsps Dijon mustard

1. Rinse chicken under cold water and pat dry with paper towels.
2. Heat oven to 375. Place margarine in a shallow microwavable dish and microwave uncovered on High about 15 seconds, until melted.
3. Mix the breadcrumbs and Parmesan cheese in a large plastic bag. Stir the mustard into the melted margarine until well mixed.
4. Dip the chicken, one piece at a time, into the margarine mixture, coating all sides. Then place in bag of crumbs, seal the bag and shake to coat with crumb mixture. Place chicken in a single layer in the un-greased rectangular pan.
5. Bake uncovered 20-30 minutes, until juice of chicken is no longer pink when cut in centre of thickest piece.

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The Thigh Who Loved Me

3 lbs boneless skinless chicken thighs (about 12 pieces)
¾ cup ketchup
½ cup salsa
¼ cup honey
1 tbsp Dijon mustard
1 tsp chili powder
½ tsp ground cumin
1 tbsp cornstarch

Arrange thighs in a single layer in a 9 x 13 baking dish. Set aside
In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce.
Bake, uncovered at 400 for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sauce into a small saucepan. In a small bowl mix cornstarch with 1 tbsp water until smooth. Add to sauce. Bring to a boil and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce.

This next one is on my "to try" list but I've never actually made it!

Turkey Club Bake
All of the classic club sandwich ingredients—bacon, tomato, mayo and cheese—come together in this tasty turkey bake.

2 cups Original Bisquick® mix
1/3 cup mayonnaise or salad dressing
1/3 cup milk
2 cups cubed cooked turkey
2 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
1/4 cup mayonnaise or salad dressing
1 large tomato, chopped (1 cup)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)


1 . Heat oven to 450ºF. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
2 . Bake 8 to 10 minutes or until golden brown.
3 . Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted

Sausage Rigatoni

12 oz cooked rigatoni (about 1/3 to ½ a bag)
1 lb Italian Sausage (I use hot, but mild or med would be fine, too)
4 cups tomato sauce
¾ cup sour cream
½ lb provolone cheese, sliced (I buy a pack of slices at No Frills and that’s plenty)
2 tsp basil
2 tsp garlic powder
2 tsp garlic salt
½ tsp pepper
½ lb mozzarella, grated (about 2 cups)
½ cup parmesan cheese

Spray a 9x13 pan with non stick spray.
Brown sausage in pan, drain.
Add spices to tomato sauce in a large bowl.
Put cooked noodles in bottom of pan. Top with ½ tomato sauce mixture. Layer with Provolone cheese, sour cream, and sausage.
Cover with mozzarella cheese and remaining ½ of tomato sauce. Sprinkle parmesan cheese on top.

Bake for 30 min at 350.

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Lisa, that turkey bake sounds YUMMO!!!!!!!!!!!!

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I posted about my cooking swap and I'll repost the recipes. The recipes below can be frozen or cooked and eaten right away.

Zesty Gold Corn Chili
(from Delmonte Corn can)

Serves 6-8
Ingredients
2 lbs. lean ground beef
1 package (1.25 oz.) chili seasoning mix
1 can (15.25 oz.) Del Monte® Whole Kernel Golden Sweet Corn Corn
2 cans (15 oz.) kidney beans, drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes with Garlic and onion
1 can (4 oz.) diced jalapenos, drained(optional)

Garnishes
Green onions, sliced
Cheddar Cheese, shredded

Directions
1. Brown meat in large saucepan; drain.
2. Add all remaining ingredients. Simmer uncovered, 10 minutes
Top with sliced green onions, and shredded Cheddar Cheese, if desired


Easy Pizza Pasta Casserole (OAMC) Recipe #111734 From recipezaar
This is a kid pleaser-very cheesy and topped with pepperoni. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3.
by Kaarin
1_ hours | 20 min prep
SERVES 20
2 lbs ground beef or ground venison
1 large onion, chopped
1 clove garlic, minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni

Brown ground beef, onion, garlic and seasoning in oil.
Drain.
Stir in pasta, spaghetti sauce and 3 cups cheese.
Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
Sprinkle with remaining mozzarella.
Top with pepperoni.
Cover and freeze up to 3 months.
To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.


Tracy’s Hide the zucchini I always double or triple this recipe and freeze.
Serves 6-8
1 medium zucchini sliced and quartered(bite sized pieces)
1lb sweet Italian turkey sausage(links or ground)
1 box whole wheat spiral pasta
1 jar of Francesco Rinaldi Tomato, Garlic, Onion pasta sauce or your favorite
1 cup shredded mozzarella
Parmesan Reggiano to sprinkle on top

1. Steam zucchini (I usually put it the microwave)
2. While the zucchini is steaming boil water and cook the pasta to package directions.
3. Brown the Italian sausage and cook until no longer pink. Cut into bite sized pieces if not already.
4. Drain the pasta and pour the pasta, cooked sausage and zucchini in a 9X12 pan.
5. Sprinkle the top with mozzarella.
6. Bake 350 until bubbly and cheese is melted.
7. Add Parmesan Reggiano
8. Watch your family gobble it up!

Breakfast recipe
Sausage breakfast muffins
Ingredients
2 lbs chorizo sausage or bulk breakfast sausage
4 cups Bisquick
2 cups cornmeal
6 eggs
3 1/2 cups milk
3 cups shredded cheese
Directions
1Line muffin tins with paper liners, and set aside.
2Fry, crumble and drain sausage.
3Preheat oven to 375 degrees.
4Mix together bisquick, cornmeal, eggs, and milk.
5Add drained sausage, and cheese, and stir well.
6Ladle the filling into the prepared muffin tins, filling almost to top.
7Bake for 11-15 minutes.
8Allow to cool completely.
9Store in freezer in a large airtight container.
10Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
11Microwave on high for approx 90 seconds.

I just got stuffed peppers and a chicken casserole from the swap.

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Tracy-

Thanks Tracy! Which one was your favourite? Did they all freeze well?

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awesome recipes
I always have chicken breast that I grilled or baked in my fridge. I cut them up and top salads or sandwiches with them.
What about veggie omelettes?

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Pizza pasta is kids favorite
They like the hide the zucchini 2nd and chili 3rd.

They all freeze well. Even the muffins. My dh loves the muffins.

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Tracy-