THROW'N'GO BREAKFAST CASSEROLE So I've probably tried a gazillion breakfast casseroles from bread and egg, oven, crockpot, this and that, as I'm sure you have too! But this THROW'N'GO BREAKFAST CASSEROLE is my ultimate fave. When I ran across this recipe- it's like I need no other recipe. This is everything I love about breakfast, plus I've made it a one pot wonder! For all of you that are looking for dishes to only serve 1-2. You make as much or little of this dish as you want. I LOVE IT! HAVE I TOLD YOU HOW MUCH I LOVE ONE POT MEALS???!!!!! Ingredients: Your choice of already cooked meat- bacon, sausage, ham, etc. Eggs Milk Kosher Salt or Lawry's ( I love Lawrey's with tator tots) and Pepper Cheese ( I usually use Cheddar or Colby Jack) Tator Tots Sour Cream, optional Instructions: * Spray your pan with Pam or rub with butter. Crack your eggs right into your desired pan for cooking ( I usually always make a 9x13 and use about 12 eggs). Add a splash of milk, salt, and pepper and whisk together. Sprinkle your meat choice right over the egg. This is where that frozen sausage or bacon you kept in your freezer comes in handy :) Then scatter your tator tots over the egg, meat mixture. Sprinkle with Lawry's Seasoning Salt if desired and top with cheese ( I usually seem to use a whole 8-16 oz. bag of cheese everytime I cook ;-) You can also add dollups of sour cream throughout casserole if desired. I love sour cream and could smother it on EVERYTHING..........................no seriously! I usually cover with foil (shiny side down) for the first half of cooking period and uncover for the last half. Bake at 350 for about an hour or until egg mixture in center is set. It doesn't hurt to remove dish from oven when center is slightly jiggly still- then your casserole wont be dry and the edges overcooked. What's your favorite breakfast casserole???? 5 from 1 reviews Throw'N'Go Breakfast Casserole Save Print Author: Tandy Ingredients Your choice of already cooked meat- bacon, sausage, ham, etc. Eggs Milk Kosher Salt or Lawry's ( I love Lawrey's with tator tots) and Pepper Cheese ( I usually use Cheddar or Colby Jack) Tator Tots Sour Cream, optional Instructions * Spray your pan with Pam or rub with butter. Crack your eggs right into your desired pan for cooking ( I usually always make a 9x13 and use about 12 eggs). Add a splash of milk, salt, and pepper and whisk together. Sprinkle your meat choice right over the egg. This is where that frozen sausage or bacon you kept in your freezer comes in handy :) Then scatter your tator tots over the egg, meat mixture. Sprinkle with Lawry's Seasoning Salt if desired and top with cheese ( I usually seem to use a whole 8-16 oz. bag of cheese everytime I cook ;-) You can also add dollups of sour cream throughout casserole if desired. I love sour cream and could smother it on EVERYTHING..........................no seriously! I usually cover with foil (shiny side down) for the first half of cooking period and uncover for the last half. Bake at 350 for about an hour or until egg mixture in center is set. It doesn't hurt to remove dish from oven when center is slightly jiggly still- then your casserole wont be dry and the edges overcooked. What's your favorite breakfast casserole???? Wordpress Recipe Plugin by EasyRecipe 3.5.3208 … [Read more...]
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10 “Comfort Food” Freezer Meals
10 "Comfort Food" Freezer Meals CLICK HERE---->>>SIGN UP TO GET MY FREE GROCERY LIST PRINTABLE- IT WILL MAKE YOUR LIFE EASIER AS YOU GO THROUGH THESE FREEZER MEALS! ( to save even more time check out online grocery shopping) Join my sisters, mom, and I for 10 "Comfort Food" Freezer Meals Before My Sister Has Twins! Who would pass up an opportunity like this? Not this lady. Yes I said TWINS! And to make it even more exciting she doesn't know what they are having! I can't wait for the surprise (she has since had a boy and a girl Laykyn and Kase). My sisters world will change, as she enters into her next chapter of life, MOTHERHOOD! I am so excited for her to experience the amazing love a mother has instantaneously for her child. I see how much she loves my children, and can't wait for her to feel that connection with her own. So, to free up some time for dinner after she has the 2 bundles of joy we are "storking" the freezer prior to the twins arrival. Below is the MENU we are preparing ( chosen by the one and only........pregnant lady). I have also included the shopping list to make shopping a little less stressful. 5 from 1 reviews 10 "Comfort Food" Freezer Meals Save Print MENU: Ckn. Pot Pie, Ckn. Alfredo, Slow Cooker Potato Soup, Ckn. Noodle Soup, Lasagna, Ckn. Enchiladas, Tator Tot, Tortellini Soup, Slow Cooker Beef Roast, and Honey Dijon Ckn. Author: Tandy Ingredients Meat: 23 Chicken Breasts 1# Bacon 4# Ground Beef 2# Beef Roast Produce: 10# bag red potatoes 2 bags baby carrots 4 onions 1 bunch celery 6 Garlic Cloves Dairy: 1# butter 2 c. milk 2 boxes pie crust 2 bags parmesan 4-8oz. cream cheese 2 bags cheddar cheese 2 bags mozz. cheese Frozen: tortellini bag of peas bag of corn egg noodles tator tots spinach Pasta: Penne Lasagna (1-2 boxes) Canned: 1 can tomato paste, optional for beef roast 2 spaghetti sauces 1 Jar Alfredo Sauce 5-32 oz. chicken broth 2 enchilada sauce 6 cream of mushroom Bread: Jalopeno Wraps Seasonings: Lipton Soup Mix Taco Seasoning Lawry's Seasoning Salt Misc: Gallon Zipbloc baggies ½ Aluminum Pie Tin 4- 9x13 or 8x8 Aluminum Pan velveeta Pantry Items: garlic salt, thyme, italian seasoning, salt and pepper, lawrys, honey, dijon, red wine vinegar, worcestershire, sugar Instructions Now click on link below or search for 10 Freezer Meals: Steps and Recipes to "Storking" the Freezer on Tandy's Quick Meals site for full recipes on instructions. Enjoy! Wordpress Recipe Plugin by EasyRecipe 3.5.3208 Click HERE to see recipes … [Read more...]
Skillet Pork Cutlets
Okay, so this dish really hits home for me! This recipe is Skillet Pork Cutlets. But before I even say the word "fried," I will just warn you if you want low fat and healthy this will not be your dish. But come on...........how many of us don't need a good rib stickin' meal once in a while??? You deserve it after a day like today right? ( You can also skip the oil and just spray your skillet with PAM spray, season your cutlets and give them a good crust by just searing for a healthier option). And, I even watched the clock while preparing this meal (main dish plus 2 side dishes), and if you have an hour to prepare dinner a night this week you may want to make this! My husband was happy for a meat and potato meal, as he always is :) My kids also loved it, and the "new" ketchup as they called it- a condiment that is a must with cutlets growing up. Western Dressing! You must use this to dip your cutlets in. YOU MUST! :) My daughter also quoted, "Mom you out did yourself tonight, just out did it!" lol Ingredients: Pork or Beef Cutlets Egg Flour Salt and Pepper Oil Lawry's Seasoning Salt Instructions: Add about a 1/4 inch of oil to a saute pan or (in my opinion the better choice) electric skillet- click here, and heat to 350 degrees. Beat 1 or 2 eggs in a shallow pie dish, add a splash of milk or water, and a sprinkle of salt and pepper. In another shallow pie dish add a couple of cups of flour, sprinkle with seasoning salt and pepper. Use a 3rd shallow dish to sprinkle flour with no seasoning in it. Dredge your cutlets in the plain flour, then the egg mixture, making sure to coat the whole cutlet, then into the seasoned flour for the final coating. Place in hot oil and let cook until a good deep golden brown before flipping cutlet to other side. You may want to sprinkle with more Lawry's if you don't feel you put enough in flour. Once flipped, and cooked through, if you want to be really really naughty............place a small pad of butter on top of each cutlet to slowly melt into the crunchy cutlet crust! MMMMMM! I served these amazing cutlets alongside some mashed potatoes, Fresh Bacon Shroom Green beans(recipe to come), and carmalized carrots! 5 from 1 reviews Skillet Pork Cutlets Save Print Author: Tandy Ingredients Pork or Beef Cutlets Egg Flour Salt and Pepper Oil Lawry's Seasoning Salt Instructions Add about a ¼ inch of oil to a saute pan or (in my opinion the better choice) electric skillet- click here, and heat to 350 degrees. Beat 1 or 2 eggs in a shallow pie dish, add a splash of milk or water, and a sprinkle of salt and pepper. In another shallow pie dish add a couple of cups of flour, sprinkle with seasoning salt and pepper. Use a 3rd shallow dish to sprinkle flour with no seasoning in it. Dredge your cutlets in the plain flour, then the egg mixture, making sure to coat the whole cutlet, then into the seasoned flour for the final coating. Place in hot oil and let cook until a good deep golden brown before flipping cutlet to other side. You may want to sprinkle with more Lawry's if you don't feel you put enough in flour. Once flipped, and cooked through, if you want to be really really naughty............place a small pad of butter on top of each cutlet to slowly melt into the crunchy cutlet crust! MMMMMM! I served these amazing cutlets alongside some mashed potatoes, Fresh Bacon Shroom Green beans(recipe to come), and carmalized carrots! Wordpress Recipe Plugin by EasyRecipe 3.5.3208 … [Read more...]
5 Foods You Want to FREEZE {to get meals done in half the time}
Hello everyone!!!! I am taking a break from posting a recipe and instead giving you a tip on 5 Foods You Want to FREEZE {to get meals done in half the time} . These tips are things I almost ALWAYS follow and keep in my freezer at all times. It seriously saves me so so much time!!! Meat- I always have a gallon ziploc baggie of cooked ground beef, sausage, bacon, chicken, and taco meat. Breads- When I make breakfast items such as pancakes, french toast, or muffins, I always make a huge batch and throw in baggies to freeze for quick breakfasts, lunch, or dinner. Cook Once, Eat Twice- Whenever you are cooking and making a mess in your kitchen always double or triple recipe! Why not have one mess and make multiple meals. Then you eat one, gift another, or freeze another. Leftovers- Some love'em, some hate'em..... but the key is to not throw away but "stow away"- Place leftovers in individual tupperware containers, label, and freeze! Then you have your very own homemade TV Dinners to grab for a quick lunch or dinner. Meal Morphs- Morph your leftovers into another dish, for instance: When I make chili I make a huge batch (don't we all??? What is is about chili that makes us think we have to get out our largest pot??) and after a day or so when we are sick of leftovers, you could do 1 of 2 things or i guess both??!! Freeze the leftovers to eat at a later date or 2.....morph it. I typically add tomato paste and cooked macaroni noodles to my chili to make a Ghoulash :) You can meal morph lots of dishes with chicken too! Options are endless!(click HERE to get my sheet with all the meal morph ideas) To watch me talk about these top 5 foods click HERE. What do you like freezing to make your life easier? … [Read more...]
10 Freezer Meals: Steps and Recipes to Stocking the Freezer
Join me for the fun process of 10 Freezer Meals: Steps and Recipes to Stocking the Freezer (actually 11 cause I threw in a bonus!). See my previous post for the grocery list and menu (click here). Now be creative, because many of the below recipes, if not all of these recipes can be cooked either in the slow cooker or on the stovetop. Same goes for how we freeze them. If you have lots of freezer space, feel free to freeze all of them in aluminum pans and warm/cook in the oven. I find, the stacking of the baggies (make sure to double bag and label), takes up a little less room and stack so nicely in my upright freezer. I also want you to remember before you get started, and I say this often, but it really is true, " My recipes are guidelines, so if you want to swap out, substitute, or omit an item you like better- please DO." And please, please let me know how you like these recipes, and maybe an alteration you did, or an idea you have! I would love to hear your insight!!!! Please share with all of us on my facebook page Tandy's Quick Meals or hastag #tandysquickmeals so we can all see the fabulous food you are cooking! Happy cooking! You will be so glad to designate a day to these freezer meals, once they are all done and sitting in your freezer! I am a huge believer in freezer meals, and love to share what I do with you! Because we are busy people, and we need anything and everything to make our lives a little easier (and tastier), and relieve us of just one task on those busy chaotic nights, so that we can spend more time with what really matters to us in life, no matter what season of life you are in right now. Click HERE to see a favorite time saving, mess free freezer meal MUST have! Chicken Pot Pie: INGREDIENTS: Yield: 2 Regular 9 inch pies (or 4 small aluminum foil pie pans) 4 cups cubed cooked chicken (ham, shredded beef or turkey) 4 medium potatoes, peeled and small diced 2 cups sliced carrots 1 medium onion, chopped 1 cup butter or margarine 1 cup flour 2 1/2 teaspoons salt 1 teaspoon dried thyme 1 teaspoon pepper 3 cups chicken broth/ bouillon cubes 1½ cups milk 1 cup frozen peas 1 cup frozen corn Pre-made pie crusts for two double-crust 9-inch pies INSTRUCTIONS: Boil potatoes, carrots, and cubed chicken in a large stockpot for 8- 10 minutes. Drain vegetables and chicken and set aside. In a large skillet, sauté onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat. Cool. Next you have 2 options: Freeze mixture in baggies, hold pie crust in fridge until cooking day. Assemble the pot pie, cover with foil, and freeze (see below instructions). Crust option 1: Line two 9-inch pie plates with bottom pie crust; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and style the edges. ________________________________________________ When ready to bake: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 1-1/2 hours longer, or until crust is golden brown. Let set for 10 minutes before serving. ________________________________________________ Freezer Chicken Alfredo Bake: INGREDIENTS: 8 ounces of Pasta (use whatever you have on hand) 1 Jar of Alfredo Sauce 3 Baked and cup up Chicken Breasts 2 teaspoons Garlic Salt 1 teaspoon Italian Seasoning 1 Cup Shredded Cheese of your choice frozen broccoli (optional) INSTRUCTIONS: Bake or boil your chicken breasts and cut into bite sized pieces While the chicken is baking, boil a pot of water to cook the pasta until it is a little under done Mix the chicken, Alfredo sauce, cheese, garlic salt, broccoli (optional), and Italian seasoning together in a bowl and place in 1 gallon size baggie. Once pasta is cooled, place in a separate gallon size baggie, drizzling a little olive oil over noodles. Then combine the sauce baggie and the pasta baggie into 1 gallon size baggie, label, and freeze (click here to see this amazing tool to make it mess free). ________________________________________________ When ready to bake: Defrost in fridge, mix together, and pour into baking dish, top with a handful of shredded cheese and bake at 350 degrees for 30 minutes or until warm. Enjoy! ________________________________________________ Slow-Cooker Potato Soup: So It's been a long week and you it's definitely time for a throw and go recipe. This is it! INGREDIENTS: 4 cups dice Russet Potato 1 cup diced Onion 3 Tablespoons minced Garlic, Cloves 1 tablespoon Season Salt 8 … [Read more...]
Breakfast for Dinner in 30 Minutes
Breakfast for Dinner in 30 minutes will have your tummy satisfied in literally minutes- and this hearty dish wont even have your hubby asking for his traditional "meat and potato" dish. On the busy un-dinner-prepared days, I often rely on a quick breakfast for dinner. I can never go wrong with eggs in my family. Eggs are such a great quick healthy protein which are often under looked other than for breakfast. My family loves them! We are also lucky enough to have farm fresh eggs from my mom who has about 20+ chickens, so we always have plenty of eggs-which is SO AWESOME!!!! I love that I'm only dirtying two dishes too- How great is that? Fast dinner and easy clean up! My one and only electric griddle (click here to see what I'm referring too) is my secret weapon. ingredients: Eggs Bacon/sausage, optional onions, optional peppers, optional Cheddar Cheese, shredded Potatoes, diced Butter, stick Lawry's Seasoning Salt Salt and Pepper Milk Sour Cream, optional Salsa, optional Turn your griddle to 350 degrees and let warm a few minutes or until the light turns off. Remove the paper off half the stick of butter and rub on the griddle to grease it up a little and give it some LOVE :) Add your diced potatoes in a single layer. We want these to cook quick and get crispy. If you need more butter drop a few cubes onto skillet. Sprinkle potatoes with a little Lawry's Seasoning Salt. While these are getting a start on cooking we have some prep to do! If adding onions and peppers get them diced and added to your potatoes. Make sure to "move" potatoes around periodically to insure browning on all sides. Scoot the potatoes to half of the skillet, making room for our meat. Next, if you are adding meat, get the bacon/sausage from your freezer and get that heating ( click here to see my post on freezing bacon and sausage). While the meat and potatoes are doing their thing, go ahead and get cracking your eggs in a bowl (TIP: when you get a shell in your egg mixture the easiest way to remove it is with the shell! Use one half of the egg shell to scoop up the small piece of shell you got in your egg mixture! It works like a charm every time!) Then add a splash of milk to your eggs. Next add a little salt and pepper. Now get to whisking! Whip them fast so you incorporate lot's of air which makes the eggs light and fluffy. Once your potatoes are cooked through and meat warmed- place together on half of the skillet, making room for your eggs. Next, dump your eggs on the cleared side of the skillet working them around quickly to keep the egg mixture from running off the skillet. Don't worry about the mixture running into the potatoes. After your eggs are scrambled combine everything together and top with cheese. Stir gently to incorporate some heat throughout. Turn off heat and serve. You can serve with sour cream or salsa. ENJOY! … [Read more...]
Kalys Eggless Breakfast Bake
Kalys Eggless Breakfast Bake So I had a friend (aka Kalys Eggless Breakfast Bake) contact me after I posted my Throw'N'Go Breakfast Casserole (click here for recipe), wondering if I had a breakfast bake with no eggs. No eggs? That must be tough I thought. She assured me that since she developed the allergy it has been very difficult to adjust her diet accordingly into the "eggless" category. I love eggs and almost always incorporate them into our breakfast meals, but I assured her I had something in mind and would get back to her after experimenting. So I went to work on the vision I had in my mind. And it went something like this: INGREDIENTS: 1 bag frozen shredded hash browns ( I used shredded but I'm sure the frozen diced potatoes with the peppers already in them would be a huge time saver) Salt and Pepper, to season 1 can cream of mushroom soup 3/4 c. sour cream or plain Greek Yogurt 1/2 c. milk 8 oz. bag shredded cheese Bacon, sausage, ham (click here to see my post of freezing these to make life easier and quicker) Peppers-red, green, yellow, diced (see note below on what I did with extra peppers) * I don't like dishes. Who does, right? So I just mixed all of this right in my pre greased 9x13 pan. Now remember this recipe is just a GUIDELINE- so if you want to make a smaller pan do so by cutting in half or using your best judgement on measurements, adding a little before you add a lot. Once I had the hashbrowns in pan, I added the mushroom soup, sour cream, cheese, milk, salt and pepper, meat of your choice-or all 3, and diced peppers. NOTE: I wanted color and lots of flavor in this recipe so I bought 3 peppers- 1 green, 1 yellow, and 1 red. I diced about 1/4 of each pepper and then cut the remaining pieces of pepper into about 1/2 inch chunks for another recipe I made at the same time so I didn't have to put peppers back into my fridge where they may be forgotten about (click here to get recipe on what I did with leftover peppers). Stirred it all up in my pan until well combined. Bake uncovered at 425 degrees for about 45 minutes to one hour or until potatoes are done. You can add more cheese on top for the last 10 minutes of cooking time if you would like. 5 from 1 reviews Kalys Eggless Breakfast Bake Save Print Author: Tandy Ingredients 1 bag frozen shredded hash browns ( I used shredded but I'm sure the frozen diced potatoes with the peppers already in them would be a huge time saver) Salt and Pepper, to season 1 can cream of mushroom soup ¾ c. sour cream or plain Greek Yogurt ½ c. milk 8 oz. bag shredded cheese Bacon, sausage, ham (click here to see my post of freezing these to make life easier and quicker) Peppers-red, green, yellow, diced (see note below on what I did with extra peppers) * I don't like dishes. Who does, right? Instructions So I just mixed all of this right in my pre greased 9x13 pan. Now remember this recipe is just a GUIDELINE- so if you want to make a smaller pan do so by cutting in half or using your best judgement on measurements, adding a little before you add a lot. Once I had the hashbrowns in pan, I added the mushroom soup, sour cream, cheese, milk, salt and pepper, meat of your choice-or all 3, and diced peppers. Wordpress Recipe Plugin by EasyRecipe 3.5.3208 … [Read more...]