Crazy Good Casserole

 

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.
Top with crumbled bacon.
Top with remaining cup of Monterrey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top

CLEAN EGG MUFFIN

INGREDIENTS for 24 cupcakes:
*1 red bell pepper
*2 roma tomatoes
*good handful of fresh basil leaves (cut these from my garden, LOVE the smell of freshly cut basil)
*3-4 scallions (green onion)
*6 whole eggs + 4 cups of egg whites

DIRECTIONS:
1. Chop up all of your veggies! Then mix them together in a large bowl. Next, whisk your whole eggs and egg whites together in anotehr bowl.

2. Line your muffin tins with cupcake holders and spray with PAM. If you don’t have liners, you can directly spray PAM onto the tin. Then fill your cups with about a tablespoon of egg mixture.

3. Next fill the rest of the cup up with veggies! Then fill to the top with the rest of your eggs. You can pretty much fill to the brim.

4. Pop them into the oven at 375F for about 20-30 min or until you see that they are firm on top.

Simply peel the egg muffins out of your liners and serve with some salsa. Super yummy!!!! This is a great meal for those of you who have super stressful mornings and don’t have time to make an omelet. I have 24 of these and can eat them for breakfast for the rest of the week.

per muffin: 44.2 cals, 1.4g fat, 1.3g carbs, 6g protein.

Indian Fry Bread

4 cups flour
1/2 teaspoon salt
2 Tbsp baking powder
1/4 cup oil
1/2 to 1 cup powdered milk
2 cups water (a little more if more milk is used)

Mix dry ingredients in a large bowl, make a well in it and pour in the water and oil. Knead thoroughly to a stiff dough. Add more flour -- it shouldn't be sticky. Flour in bread varies by moisture in the air. Take a handful and pat it into a flat round with a depression in both sides of the center, or make a twisted round. Depending on the shape and how much you knead and twist and pull it, the fry bread will taste quite different. Slap it around plenty, and make sure that dought isn't sticky.

For Indian tacos (or to serve with wojape berry pudding over it), make a flat taco, about 8-9" in diameter and 1 1/2" thick at the edges, with a depression in the center of both sides (to hold the sauce). You can also just put butter or honey on it.

Fry it in hot oil, either a fryer or frypan with at least 1 1/2" of oil in it. Keep crumbs and such skimmed off the oil. Oil temperature should be about 375, not smoking. Breads will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper, don't stack them on top of each other until cool.

Makes 16-24

Crab & Cream Cheese Snacks

Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!


1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Amish Cinnamon Bread

No kneading, you just mix it up and bake it 

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon 

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. 
Cool in pan for 20 minutes before removing from pan.

CHEESY SMOKED SAUSAGE & POTATO CASSEROLE RECIPE

Ingredients:
3 Cups Potatoes, peeled, boiled and cubed (approx. 1 lb)
1 lb Skinless Smoked Sausage
4 tbsp Butter
4 tbsp Flour
2 cups Milk
1/2 tsp Salt
1/4 tsp Pepper
1/8 tsp Paprika
1/2 lb Velveeta cheese, diced
1/2 cup Shredded Sharp Cheddar Cheese

Directions:
Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
Preheat oven to 350°F
Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.)
Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake for 35-45 minutes (watch, until golden brown on top).

ACID REFLUX Smoothie

Ingredients: 1 and 1/2 cups diced fresh pineapple, 1 banana, 1/2 cup Greek yogurt, 1/2 cup ice, 1/2 cup pineapple juice or water. Blend to consistency of a smoothie.

Please Share with your friends. How many of your friends have acid reflux and could benefit from this? They can't if you don't share it.