Breakfast Casserole

Sausage Egg Casserole

Ingredients:

8 Eggs

2 Cup Milk

7 Slices of Bread (Cubed)

1 Lb Mild Bulk Sausage

1 Cup Cheddar Cheese (Shredded)

1 Teaspoon Salt

1 Teaspoon Dry Mustard

Directions:

Cook and drain off grease of sausage.

Beat eggs.

Add milk, salt and mustard. 

 

Add bread cubes.

Stir together.  Add sausage.

Add cheese last.

Pour into greased 9X12 glass baking dish.  Refrigerate overnight, covered.  

Bake at 350 for 45 minutes.

We use this meal for breakfasts on holidays (wonderful cause you make it the night before and then just cook it that morning) or for suppers when the schedule is busy.

Unfried Fried Chicken

Unfried Fried Chicken

** This is by far one of our favorite meals in the Nicholson house.***

Ingredients:

4 Boneless, Skinless Chicken Breasts (I like to cut ours up into smaller pieces)

1/2 cup Ranch Dressing (I usually don't measure, just make sure it is well coated)

1 (6oz) Package Shake 'N Bake Extra Crispy Seasoned Coating Mix (Sometimes we use 2 packets to make it extra extra crisp)

Directions:

Cut up chicken into smaller pieces, about 3 or 4 pieces per chicken breast.

 Place chicken in a sealing bag and cover with Ranch Dressing.  Refrigerate at least 30 minutes to marinate.  (It is even better if you do it over 12 hrs.)

 

Preheat oven to 400 degrees.  Place contents of seasoning packet on a plate.  (Side Notes:  #1: I start with one bag and make sure I REALLY coat them, then if I run out I open a second bag.  #2: I usually do this in a small bowl, makes less of a mess.)  

Coat each piece of chicken on both sides in the Shake 'N Bake Extra Crispy Seasoning Mix.

Arrange on cookie sheet.  Sprinkle any remaining coating over the chicken.

Bake 40 - 45 minutes or until cooked through (180 degrees)

Cauliflower Parmesan

Cauliflower Parmesan

(My husband says this tastes like a baked potato, personally, I just thought it was GOOD!!!)

Ingredients:

1/2 Head Cauliflower (next time we are going to make a whole head, we each wanted more it was so good)

1/2 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

Salt and Pepper

Directions:

Run the cauliflower through the slicing disk on your food processor.  Put it in a microwaveable casserole, add a couple of tablespoons of water, cover, and microwave on HIGH for 4 minutes.

 

When the cauliflower comes out of the microwave, drain it and put it in a large, heavy skillet you've sprayed with nonstick cooking spray.

Reduce the heat to low.  Add the heavy cream and parmesan, stir, cover, and let the whole thing simmer for 5 minutes or so.  Salt and pepper to taste and then serve.

 

YIELDS: 4 servings, each with: 2g of carbohydrates, a trace of fiber, and 5g of protein

Simple Salsa Beef

Simple Salsa Beef

A good low-carb, slower cooker recipe, very close to Roast, Potatoes, and Carrots.  :)

Ingredients:

3 Turnips, peeled and cubed

1 lb Baby Carrots (I use more like 1 1/2 lbs)

3 lbs Beef Arm Pot Roast

2 Cups Salsa

Guar or Xanthan (Optional)

Directions:

Put the turnips and carrots in your slow cooker, then place the beef on top. 

 

Pour the salsa over the lot.

Cover the slow cooker, set it to low, and let it cook for 8-10 hours.

When the time is up, remove the beef and pull it apart into shreds with two forks.

Scoop the vegetables out onto serving plates with a slotted spoon.  Pile the beef on top.  If desired, thicken the sauce with a little guar or xanthan.  Spoon the sauce over the vegetables and beef.

YIELDS: 8 servings, each with: 200 calories, 5g fat, 26g protein, 11g carbohydrates, 3g dietary fiber, 8g usable carbs.

Cheesburger Soup

Cheeseburger Soup

Ingredients:

1 lb Ground Beef
3/4 Cup Chopped Celery
1/4 Cup Chopped Carrot
3/4 Cup Chopped Onion
1 Teaspoon Dried Basil
1 Teaspoon Dried Parsley
1/2 Teaspoon Xanthan Gum
3 Cups Chicken Broth
1 1/2 Cups Cream or half-and-half
2 Cups Shredded Cheddar Cheese
1/4 Cup Sour Cream

Directions:

Brown the hamburger, and celery, carrot, and onion together in a large pot.  Drain the grease.

Stir in basil and parsley.

In a blender, blend together the xanthan gum and the chicken broth. 

Add to beef and veggie mixture.  Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.

Add cream or half-and-half and cheese and stir until cheese is melted.

Add sour cream and heat through.  Do not boil.

Yields: 4 very generous servings

Each will have: 878 calories; 75g fat; 40g protein; 10g carbohydrate; 1g dietary fiber; 9g usable carbs









WOW....It has been a while!!

So sorry, it has been awhile since I have posted new stuff.  A LOT has happened since the last post. 

1) Moved back to Florida
2) Built a house
3) Moved into a house
4) Had a bunch of medical tests
5) Started pre-nursing school

I am going to try to post some new receipes though, could I got about 4 new cookbooks and have made some cool new stuff lately.