Ingredients:
½ tablespoon extra virgin olive oil
1 bell pepper, diced (any color)
1 onion, diced
1 (4-ounce) can diced green chilis
½ teaspoon garlic powder
¼ teaspoon chili powder
⅛ teaspoon red pepper flakes
5 eggs
4 egg whites
1 cup skim milk
¼ teaspoon salt
black pepper, to taste
10 slices light whole grain sandwich bread
¼ pound lower sodium sliced ham, cut into 1-inch pieces
2 Roma tomatoes, seeded and diced
1 cup Shredded Mexican cheese
Directions:
Grease a 9×13-inch casserole dish with cooking spray and set aside.
Heat a large skillet over medium-high heat and add the oil, bell pepper, and onion. Cook until they begin to soften, 4-6 minutes.
Reduce the heat to medium-low and add the diced green chilies, garlic powder, chili powder, and red pepper flakes, cooking for an additional 1-2 minutes. Remove the skillet from the heat. In a large mixing bowl, or in the bowl of a stand mixer with the whisk attachment, whisk together the eggs, egg whites, milk, salt, and pepper.
Slice the bread into 1 to 2-inch cubes and place on the bottom of the prepared casserole dish. Spread the ham, cooked vegetables, and tomatoes over the bread. Pour the egg mixture over the casserole and tightly cover the casserole dish with foil. Store in the refrigerator for several hours, to overnight.
When ready to bake, preheat the oven to 350° F. Top the casserole with the shredded Mexican cheese and bake uncovered for 35-40 minutes, or until the eggs are set.
Ingredients:
8 ounces of lean ground beef
8 ounces bacon, chopped
1 cup chopped onion
1 (16 ounce) can pork and beans in tomato sauce, undrained
1 (16 ounce) can lima beans or a 15-1/2-ounce can butter beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup packed brown sugar
1/2 cup water
1/2 cup ketchup
2 teaspoons vinegar
1 teaspoon dry mustard
Directions:
In a large skillet, cook beef, bacon and onion. Stir occasionally until meat is browned and onion is tender and drain off the fat. In a 3-quart casserole dish, combine the three cans of beans, brown sugar, water, ketchup, vinegar and mustard. Stir in meat mixture until well combined.
Cover and bake for 45 to 50 minutes at 350 degrees, or until heated through.
Ingredients:
3 c shredded cooked chicken breast or a 28 oz can, drained
1/3 cup Franks Original Red Hot Sauce
1/3 cup Ranch salad dressing
6 oz egg noodles, cooked and drained
14 oz Alfredo sauce
¼ c shredded Parmesan cheese
¼ c crumbled blue cheese
6 slices Provolone cheese
¼ c shredded cheddar cheese
Salt and Pepper
Directions:
Preheat oven to 350* Pan spray a 9 x13 in casserole pan.
In a large bowl combine the chicken and red hot sauce. Stir in Alfredo, pasta, ranch dressing, salt and pepper and ½ c Cheddar cheese. Spoon the chicken mixture in a baking dish. Cover with the Provolone cheese and sprinkle with the cheddar cheese.
Bake covered for 25 minutes until mixture is hot and bubbling and cheese is melted.
Ingredients:
3 cups cooked chicken, chopped
1 cup sour cream
1 can cream of chicken soup
¼ cup diced onion
2 cups shredded cheddar cheese, divided
1 medium bag Nacho cheese Doritos, crushed
½ tsp garlic powder
Salt and peppe
Directions:
Preheat oven to 350*. Lightly spray a 9 X 13 inch pan with cooking spray. Spread the bottom of the pan with half of the Doritos. Mix together remaining ingredients in a large bowl, using 1 cup of the cheddar cheese. Pour this mixture onto the layer of Doritos. Top with remaining cheese and Doritos Bake uncovered 30 minutes or until bubbly.
Ingredients:
2 Tbsp. olive oil
4 scallions, sliced
½ tsp. salt
½ tsp. black pepper, divided
1 Tbsp. chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
9 eggs
2 ½ cups whole milk
2 Tbsp. Dijon mustard
Directions:
In a large skillet, heat oil on medium for 30 seconds.
Add scallions, salt, and ¼ tsp black pepper.
Cook for 3 minutes.
Add garlic, bell peppers, and broccoli and cook for 7 minutes.
Coat a 9-by-13-inch baking dish with cooking spray.
Line with English muffins.
Top with vegetable mixture, Monterey Jack, and ½ cup cheddar.
In a large bowl, whisk eggs, milk, and mustard.
Add ¼ tsp pepper.
Pour eggs over vegetables and cheese.
Cover with foil and refrigerate for 4 hours for overnight.
Preheat oven to 350°.
Bake strata, covered, for 30 minutes.
Remove foil and sprinkle with ½ cup cheddar.
Bake for 25 minutes more or until golden brown and set in center.
Cool for 10 minutes.
Ingredients:
1 lb sausage
1½ oz pork gravy mix
1 c cheddar cheese shredded
6 eggs
½ c milk
Salt to taste
Pepper to taste
1 can (8oz) biscuits
Directions:
Preheat oven to 350°.
Spray a 9×13 pan.
Take and line the bottom of the pan with 1″ size biscuit pieces.
Brown the sausage and scatter over biscuits.
Sprinkle with cheddar cheese.
Whisk eggs and milk with a pinch of salt and pepper pour over the pan.
Make gravy mix and pour over.
Bake in oven for about 30-45 minutes.
Ingredients:
2 pouches Bisquick buttermilk complete biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
4 oz sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Directions:
Heat oven to 375°. Spray a 13 x 9 inch glass baking dish with cooking spray.
In a medium bowl, stir Bisquick mix and water until soft dough forms.
Drop half of dough by spoonful evenly in bottom of baking dish (dough will not completely cover bottom of the dish).
Drizzle about 1 cup of pizza sauce over dough.
Arrange ½ of the pepperoni slices evenly over sauce.
Top with 1 cup cheese.
Repeat layers with remaining dough, sauce, pepperoni and cheese.
Bake 20-25 minutes or until golden brown. Cut into squares to serve.
Ingredients:
3 cups shredded sharp cheddar cheese
1 cans (28 oz) diced tomatoes, drained
1 lbs bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
¼ cup minced fresh basil or 1 tbsp dried basil
1/4 cup packed brown sugar
1 tsp dried oregano
1 tsp garlic powder
3 cups cubed French bread
6 eggs
1 1/4 cups heavy whipping cream
½ tsp salt
½ tsp pepper
½ cup grated parmesan cheese
Directions:
In a large bowl, combine the cheddar cheese, diced tomatoes, Italian sausage, green onions, basil, brown sugar, oregano and garlic powder.
Stir in the French bread.
Transfer to a greased 13in x 9in baking dish.
In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture.
Sprinkle with parmesan cheese.
Bake, covered at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
Ingredients:
2 medium-size zucchini, cut into slices
2 medium-sized yellow squash, cut into slices
2-4 T chopped fresh basil
2 T thinly sliced green onion
½ tsp. dried thyme
¾ tsp. garlic powder
½ cup + ½ cup mozzarella cheese
½ cup coarsely grated Parmesan
Salt and pepper to taste
Directions:
Preheat oven to 350°. Spray an 8X8 inch baking dish with pan spray.
Combine sliced squash, basil, green onion, thyme, garlic and ½ c mozzarella and ½ cup parmesan cheese and stir until veggies are coated with cheese and herbs are well distributed.
Season with salt and pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When zucchini is nearly cooked through, sprinkle casserole with the remaining ½ cup of mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and nicely browned. Serve hot.
Ingredients:
1 pkg (16 oz) spiral pasta
2 lbs boneless chicken breast, cubed
1 medium onion, chopped
¼ tsp salt
¼ tsp pepper
1 Tbsp canola oil
2 jars (15 oz ea) alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
¼ cup milk
2 tsp taco seasoning
Directions:
Cook pasta to package directions
Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in the oil until chicken is no longer pink
Stir in alfredo sauce; bring to a boil
Stir in cheese, salsa, milk and taco seasoning
Drain pasta, toss with chicken mixture
Place into a 9×13 inch pan coated with pan spray
Cover and bake at 350° for 30-35 minutes or until bubbly
