Million Dollar Make-Ahead Breakfast

Daddy Rating: 7 (he really does eat these every day)

SOMEDAY, I'm going to enter this recipe into the Pillsbury Bake-Off and my hubs is sure I'll win the million dollar prize. These are great to make on a Sunday, divvy up evenly in muffin tins and then heat and eat for a quick breakfast during the week plus you get a serving of veggies in first thing. When he worked construction, this gave my honey the energy he needed, now that he works out of the home and his boss is 20 months old, this still holds true.

One thing that is so great about this recipe is that it's versatile; Vegetarian? Leave out the sausage, cutting calories? Leave out the cheese or just use egg whites. However the spinach is a must, it's sort of the glue that holds it all together. I can't recommend wine with this one - unless you like breakfast for dinner - Enjoy!

This will make 10 breakfasts:

Ingredients:
10 eggs
2/3rds of a Smoked sausage, sliced and quartered
2 - 10 oz packages frozen, chopped spinach (thawed and water pressed out)
1 cup of shredded cheddar or colby cheese
2 Pillsbury pie crusts
Non-stick cooking spray

Preheat oven to 350*. Mix together spinach, egg, sausage, and cheese in a mixing bowl. There should be just enough egg to really hold all the ingredients together; set aside. Unroll pie crust on a cutting board and use a glass (of course, I use a wine glass) or cup that matches the size of your muffin tin, cut out 12 rounds. Grease muffin tin with cooking spray, put a round of pie crust on the bottom of each area of your muffin tin. Pour in equal amounts of egg mixture into muffin tin and put another pie crust round on top.

Bake for 25 or so minutes. Let cool and then put each in their own baggie - heat up for a minute in the micro for a quick breakfast on the go!

Fun Ravioli Lasagna

Daddy Rating: 3/4

Lining the pan with raviolis

I have a fantastic lasagna recipe from my mom that I make...when I have a couple extra hours. But THIS is a perfect "everyday" lasagna and it took me all of 15 minutes to prep. It's so easy, it's fun - be sure to get the kiddos involved on this one. FYI: You will have more ravioli than you need - save it and make some "Toasted Ravioli" - recipe coming soon.

Ingredients:
1 package frozen meat ravioli
1 package frozen cheese ravioli
3 cups shredded mozerella
2 - 26 oz jars of your favorite marinara sauce (you'll have about half a jar left over)
2 - 10 oz packages of frozen chopped spinach (defrosted and water pressed out)
shredded parmesean for topping

Preheat oven to 350*

In a 9x13 baking dish spoon some marinra sauce on the bottom of the dish. Place a row of meat ravioi, sprinkle half of the spinach, sprinkle cheese, pour more sauce. Do another row of cheese ravioli, sprinkle the rest of the spinach, sprinkle cheese, and some Parmesean cheese.

Cover the dish in foil (I use the non-stick kind) and bake for 20-25 minutes, remove foil and bake for another 10-15 min or until brown  and bubbly.  I made this on a Sunday and it is currently waiting in my basement 'fridge until we are ready to cook! (I'll post the finished picture then)

Enjoy!

Smoky Beef and Bean Chili

Daddy Rating: 3/4

This dish goes well with a pint since there is beer in the chili!

I love when summer comes because I'm ready for salads and light meals on the BBQ - I love when fall comes because it is time for warm crock pot meals like this one to simmer all day and fill the house with a wonderful aroma. To me a Crock pot meal shouldn't have a ton of prep work to do besides chopping and this recipe fits the bill. Simple, totally affordable with a lot of flavor and makes plenty so you will have left overs for the week.

Ingredients:
2 - 15.5 oz cans kidney beans, rinsed
1 - 28 oz can diced tomatoes (Fire Roasted are the best)
12oz lager beer
1lb stew meat, trimmed down a bit, you want about 3/4" pieces
1 medium yellow onion, chopped
2 cloves garlic
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons chili powder
Salt
1-3 teaspoons chopped chipotles in adobo sauce (this makes the whole recipe)
Cornbread, sour cream, grated Cheddar, chopped red onion, whatever your heart desires for toppings

In a 4-6 quart slow cooker, mix together beans, tomatoes (with their juices), beer, beef, yellow onion, garlic, tomato paste, chili powder, chipotles, and a touch of salt....how easy is that!

Cover and cook until the beef is tender, on low for 7-8 hours or on high for 4-5 hours. I always opt for the low setting, the meat just gets more tender that way. I just made some simple cornbread from a mix and topped it with cheese. Husband was happy and full on a chilly winter day and I had some great leftovers for lunch during the week.

Halloween Tortilla Pumpkin Crisps

Daddy Rating: 7 (he's a sweet tooth)

I love the 'warts' that appear on the faces when they are cooked

I remember my mom making these for my entire second grade class. This is a fun project to do with the kids on the weekend - a bit messy, but the return of "Ohhhhs" and "YUMs" is well worth it. If you have older kids, they can help cut out the faces. A great project for a chilly weekend.

Ingredients:
Fajita-size flour tortillas (I prefer Mission brand)
Veggie Oil
Sugar
Cinnamon

Cut out jack-o-lantern faces from the tortillas using a paring knife or if kids are doing it, a butter knife will work fine, too - I have tried many a face on the pumpkins, and the simpler the better, too many sharp teeth tend to curl and not look right. Best to keep it easy.

Mix cinnamon and sugar in a pie pan to your liking and keep near the stove.

Pour enough oil in a deep pan to submerge a tortilla. Heat it up nice and hot. Put one tortilla in the hot oil (kids will want to be away from the stovetop for this part - the hot oil can spatter a bit) turning with a pair of tongs. The oil will need to be changed out every 8 tortillas or so as they will start getting more and more brown.

Immediately from the oil put tortilla in the cinnamon and sugar, flipping over a few times and scoop the sugar mix over the tortilla to make sure it's completely coated. Shake gently and set aside.

You'll be a hit! Don't serve this one with wine, but you may want to have a glass while cooking.

Cheesy Pasta Primavera

Daddy Rating: 3/4

This picture does not do it justice - this meal is fantatic!

Rich yet light, veggies, cheese, pasta all in one pot. I'm not sure if I would attempt this on a week night because it requires some attention while cooking, I got this done on a Saturday during two episodes of Wonder Pets. It makes SO much, that we have plenty left over for a dinner during the week as well. This is from my favorite Everyday Food Magazine.

Ingredients:
coarse salt and ground pepper
12 oz whole wheat fusilli (or other twisted pasta)
3 tablespoons butter
1 yellow onion, deced
1/4 cup all-purpose flour
2.5 cups whole milk
2 zucchini or yellow squash, sliced and quarterd
1 cup cherry tomatoes (I wish I used more...I love tomatoes)
1/4 cup grated Parmesan, plus more for serving
1/3 cup fresh basil
Rotisserie Chicken

Cook pasta according to package instructions and save 1 cup of pasta water (I always forget to do this).

In a large pot (I used my favorite Dutch Oven) melt butter over medium high heat. Add onion and cook until translucent, about 6 minutes. Add flour and whisk to combine. Whisk in milk and cook on low heat, whisking frequently until simmering and thickened, about 10 minutes. Season with salt and pepper. Add zucchini and cook until crisp-tender, about 6-8 minutes. Stir in Pasta, tomatoes, Parm and basil. If it seems too thick, add some of the reserved pasta water to your desired consistency. Sprinkle with more Parm for serving. Rip up chicken and stir into bowls before serving.

Little Miss has been picky-pants lately...but she liked the CHEESE.

Enoy with a nice glass of wine!

Football Crock-Pot Chili

Daddy Rating: 1 (For Football Sunday of course)

The resident bachelor at work brought in this chili during an office pot-luck and I HAD to get the recipe. I was shocked when I learned it was all canned food, but I knew it would be perfect for a chilly football Sunday. I always try to have some hearty food or snacks on hand for the hubs when he watches football. I score major points when I bring him a bowl of food during a football game - he loves it.

Photo Courtesy of Resident Office Bachelor

Ingredients:
2 cans - Campbell's Steakhouse Chili
1 can - Bush's Chili Beans, hot
1 can - Manwich Bold
1 can - DelMonte diced tomatoes with zesty green chilis
1 can - DelMonte stewed tomatoes
1 cup - small whole wheat pasta not cooked all the way (shells or elbows are good)

Dump everything in a crock pot (drain beans and tomatoes) and cook on low until everything is heated up. You may also want to add some crushed red pepper, creole seasoning or cayenne pepper per your taste buds. Add Pasta about 30 min before serving so it doesn't get mushy. Top with your favorite chili toppings, cheese, sour cream, or french fried onions. YUM

Forget the wine, it's football - serve with a frosty beer!

Chicken with Tomatoes & Thyme

Daddy Rating: 2/3

I'm not sure if there could be an easier meal to prepare and it is YUMMY, I can't believe I have't posted this sooner. I make it in the morning before work and put half in a Zip-loc bag in the freezer for a future yummy dinner. What's great is all of the prep is in the morning, and it doesn't require any attention when it's cooking so you can have quality time or help kids with homework.

AM Prep - how good does this look!

Ingredients
1 lemon
1 28oz can of diced tomatoes with basil
8 sprigs thyme
1 (or so) tablespoons capers
4 small chicken thighs (bone-in, skin on)
4 small chicken drumsticks (bone-in, skin on)
salt/pepper
2 tablespoons olive oil
Freezer bags
Cooked rice for serving

Slice the lemon into rounds, keeping the peel on. In a bowl combine tomatoes and their liquid, lemon, thyme, and capers. Put about half of the tomato mixture into a 9x12 baking dish. Arrange 3-4 thighs and 3-4 drumsticks in the dish so they aren't touching. Cover with plastic wrap and refridgerate until you are ready to cook. Put the rest of the tomato mix and chicken in a freezer bag and freeze up to 3 months.

As soon as you get home from work, preheat the oven to 400*, remove the platic wrap and drizzle olive oil over the chicken. Roast until the chicken is is brown and cooked through (about 40-50 minutes). Serve over rice.

Enjoy with a nice glass of wine