Breakfast Casserole

I love breakfast, it's always been one of my favorite meals of the day. Ok who am I kidding, I love all meals, but anyways breakfast has always held a special place in my heart. Saturday or Sunday morning breakfasts were always something special when I was growing up. It was the one time my dad got in the kitchen, and the one time we weren't all running in a zillion different directions. So that meant we always did it up right, and now I like to carry on that tradition with my own family. Now if only I could get my hubby up before noon so that he could actually partake in the meal without having to reheat it. But I digress, this casserole is a warm and hearty breakfast that is deserving of taking its place on my weekend morning ritual. What's great about it is you can prep the night before and then just pop it in the oven before you've even had coffee. I'm definitely not one for waking up at dawns first light to cook up my yummy breakfasts.

Menu: Breakfast Casserole and some nice fresh fruit

Breakfast Casserole

Ingredients:
Cooking spray
1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich) I'm just using breakfast sausage
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.

2. Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.

3. Preheat oven to 350'

4. Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

Recipe and photo courtesy of CookingLight

Chicago Style Pizza

Fridays always feel so hectic, why is that? Anyways because they seem so hectic and I'm always usually beat by the time they come around so I lean on the family staple that Friday night means pizza night. Now about half the time I'll stick with a good frozen standby but occasionally I like to do one from scratch especially if its quick and simple. Let me tell you, this one fits the bill. You can vary this recipe up anyway you like whether it be tame or flaming and feisty but regardless its a great HEALTHY pizza that all will enjoy.

Menu: Chicago Style Pizza and caesar salad (go on I won't tell grab a beer too!)

Chicago Style Pizza

Ingredients:
2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper

Preheat oven to 450°.

1. Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle.
   
2. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes.
   
3. Sprinkle with Parmesan cheese and pepper.
   
4. Bake at 450° for 2 minutes.
   
5. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.

Recipe and photo courtesy of CookingLight

Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Breakfast Pizza

It PIZZA night at our house. Friday nights I like to have pizza, either frozen or if I'm feeling spunky we'll make pizza. And since we've got a leftover Boboli crust I think we'll make the pizza this week.
I've always loved breakfast foods, and when Red Baron came out with their quick fix biscuit style breakfast scrambles I fell in love. They're so yummy and fill you up. The only problem is they're a bit expensive. So I'm going to solve that problem by making my own!

This is a meal in itself so no menu for the night.

Not "Barren" Breakfast Pizza

Ingredients:
1 Boboli pizza crust
1 lb ground breakfast sausage
6 eggs
1 pkg of mixed cheese
milk
flour
butter
salt & pepper

Preheat the oven to 450'

1. Heat large skillet to medium high. Add the ground sausage and cook until fully cooked.
2. Remove sausage from skillet with a slotted spoon, allowing the grease to remain in skillet.
3. If you need more grease/butter add a few tbsp of butter. We're making a roux so that we can make our gravy. Gradually add a tbsp of flour and mix. Your flour-grease mixture should look like peanut butter, so gradually keep working to get that consistency.
4. After you've achieved your "peanut butter" slowly add 1 cup of milk to the skillet, using a whisk, stir the milk in. Keep adding milk 1 cup at a time until you've gotten a smooth gravy consistency. You might want to make it thicker than you usually prefer since it will be the sauce on your pizza.
   
5. Salt & pepper your gravy to taste.
6. Add the sausage back into the skillet.
7. Place the pizza crust on a baking sheet and bake for about 5 minutes, this will harden the crust up so you don't end up with soggy pizza.
8. After crust has harden remove from oven and set aside.
9. Scramble your eggs, adding salt & pepper to taste. Add a splash of milk and a handful of cheese.
10. With a fresh skillet, cook your scrambled eggs.
    
11. When done remove them from heat and drop handfuls of egg on the pizza crust, leaving at least a 1 inch border.
12. Next spoon your sausage and gravy on top of the eggs and crust, leaving the same 1 inch border.
13. Finally generously layer cheese on top of the gravy and eggs. You want the cheese to form a nice top layer barrier.
14. Place in oven and back for 15 to 20 minutes, or until cheese has melted and the gravy is bubbly.
15. Remove from oven and allow plenty of time to cool!

Photo courtesy of CookingLight.com

Wild Berry Pancakes

I was scanning through some of the entries for the Pioneer Woman's cooking challenge and came across this yummy recipe for wild berry pancakes and I knew I had to try them. For starters my family LOVES pancakes, I think monster (my son) could eat them and waffles for every meal. I think it has something to do with the syrup though. Anyways I had a bag of frozen mixed berries leftover and have been trying to figure out how to use them other than my famous mixed berry cobbler. So this seemed like the perfect way. I have to thank Bethany for this yummy breakfast bounty. Since I'm working late all this week, I'm going to go ahead and make these Wednesday night and then hubby and monster can just reheat them Thursday night.

Menu: Wild Berry Pancakes and maple sausage patties

Wild Berry Pancakes

Ingredients:
3 C. whole milk (you could probably use 2% or even skim as a substitute, but WHY?)
3 Tbs. lemon juice
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. fine sea salt
3 Tbs. sugar
2 large eggs, lightly beaten
4 Tbs. unsalted butter, melted
A splash of vanilla
1 ½ C. mixed wild berries, fresh or frozen

1. Combine milk with lemon juice in a medium-sized mixing bowl and let sit.
2. Whisk together the dry ingredients in a large mixing bowl.
3. Mix eggs, melted butter, and vanilla with the milk.
4. Preheat griddle over medium-low heat and lightly butter.
5. Add liquid ingredients to dry ones and whisk lightly just until combined (batter should still be lumpy).
6. Pour batter onto pre-heated griddle to desired pancake size and sprinkle top with berries.
7. When bubbles rise to the surface, flip pancake and cook 1 or 2 minutes longer until golden brown.
8. Serve warm with powdered sugar.

Maple Sausage Patties: I love frozen sausage patties, so easy so simple. Throw them straight into the skillet from the freezer. Cook until they're done, remove from the skillet and drain the grease. Now throw them back into the hot skillet and drizzle with mayple syrup. Let it soak into the patties.

Plate your pancakes and patties. Make sure to have an ice cold glass of milk ready and waiting 'cause you'll need something to cut the sweet stickiness of this sweet-tooth fixer.

Photo courtesy of taylorkoa22