French Toast + Sausage Roll-Ups

Ingredients:

• 10 slices of bread (soft and fluffy works best) (I used the Sara Lee Artesano brand.  After removing the crust, it's the perfect width to fit the sausage links, too.  P.s., with the amount of egg mixture this made, I was able to make 20 roll-ups, so I used 20 slices of bread!  See notes at bottom for directions on how I used as leftovers.)
• 10 fully cooked (and defrosted, if frozen) sausage links (I used Jones chicken sausage from Costco!)
• 3 large eggs
• 1/2 cup milk
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (I used whole wheat.)

Directions:

• After removing the crust from each slice, use a rolling pin (or your hands) to flatten the bread.
• Place a sausage link on the edge of the bread and roll up tightly. (I like to press down along the seam to secure the roll.)  Set aside.
• Add eggs, milk, sugar, cinnamon, vanilla, and flour to a shallow dish or blender and mix until smooth. (I personally think a blender or food processor is best.  Then, transfer to shallow dish.)
• Preheat griddle or skillet over medium heat. Grease well with butter. (I used about 4 tablespoons for each batch of 10.  It seems like a lot, but the bread will soak up the butter and that's what gives it a nice crust.  Plus, when I remove from the skillet, I place on a paper-towel lined plate, to that helps to soak up any excess butter.)
• Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and then place seam-side down on hot griddle. 
• Cook for a few minutes, turning gently as you go, until golden brown on ALL sides. Serve warm, served with syrup.
  Notes: To serve leftovers next day, I put them in air fryer at 350 for about 5 minutes!
  *www.tastesbetterfromscratch.com

All-Time Favorite Chicken Salad

 

Ingredients:

-3 cups cooked diced chicken breasts, cold (A rotisserie works great!)

-1/2 cup diced celery (about 2 small stalks)

-1/3 cup chopped green onions (If desired, use red for a stronger onion flavor.)

-2 Tbsp. finely chopped fresh parsley

-1/2 cup mayonnaise (Light mayonnaise can be substituted for a lighter option or substitute 1/4 cup of the mayo with plain Greek yogurt.) (I use Hellman's Mayo with Olive Oil.)

-1 tsp. dijon mustard

-3/4 tsp. lemon zest (I add a little more because I like a strong lemon flavor.)

-1 Tbsp. fresh lemon juice (I add a little more because I like a strong lemon flavor.)

-Salt and freshly ground black pepper, to taste 

Directions:

• 1. Zest lemon into large mixing bowl.  Add chicken, and then pour lemon juice on top. 
  2. Add celery, green onions, parsley, mayonnaise, mustard, and season with salt and pepper to taste. 
  3. Serve immediately or chill in refrigerator for up to one additional day.
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  *www.cookingclassy.com

Three Cheese Italian Pasta Bake

Ingredients:

• 16 ounces penne pasta (I used Barilla Protein+.)
• 4 tbsp butter (divided)
• 3 tablespoons flour (I used whole wheat.)
• 2 cloves garlic, minced
• 3 cups milk (I used 1%.)
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sharp cheddar cheese, grated
• 1/3 cup Mozzarella cheese, grated
• 1/4 cup fresh Parmesan cheese, grated
• 14.5 oz. can diced tomatoes (I used petite diced.)
• 1/4 cup Italian bread crumbs
• cherry tomatoes & fresh basil, optional as garnish
• (See notes for meat addition.)

Directions:

1. Begin by cooking your pasta according to package directions.  You want to cook the penne to al-dente, leaving a bit of bite to your pasta. Because you are baking this dish, you don't want it to get mushy in the oven.

2. In a saucepan (I used a Dutch oven), melt 3 tablespoons butter.

3. Add in minced garlic and whisk for 1-2 minutes until garlic is fragrant.

4. Sprinkle in flour and whisk 1-2 minutes until flour mixture has a nutty aroma.

5. Slowly whisk in 3 cups of milk.  Bring to a boil, while constantly whisking, and whisk until thickened.

6. Stir in seasonings (oregano, basil, parsley, salt, and pepper). Remove from heat.

7. Stir in grated cheddar, grated Mozzarella, and grated Parmesan.  Stir until cheeses are melted and set aside.

8. Prepare a 9x13 baking pan by spraying with non-stick spray. USE A DISPOSABLE FOIL PAN for an easier clean up! Add drained pasta to the baking pan.

9. Top pasta with canned diced tomatoes (liquid included) followed by creamy cheese sauce on top.  Gently toss to combine.

10. Top with bread crumbs and small tabs of remaining one tablespoon of butter.

11. Cover dish with foil. Bake at 350 degrees for 20 minutes.  Turn to low broil setting and remove foil. Cook for an additional 1-3 minutes to brown the top. (Set a timer ‘cause you’ll forget!)  If desired, top with cherry tomatoes and fresh basil. Serve immediately.

Additional Notes:

You are welcome to variate this dish by adding sausage!! The most popular meats to use are ground sausage (make sure you cook and drain it before adding it with the pasta dish) or diced chicken sausage (this is pre-cooked)!  When it’s ready to add, simply toss the meat in with the pasta at the same time as the diced tomatoes tomatoes and cheese sauce.

*www.ohsodeliciouso.com

Sausage, Egg, and Cheese Croissant Breakfast Casserole

 

Ingredients:

1 lb. roll breakfast sausage (I like Whole Food's 365 country pork sausage.)
1 teaspoon dried, minced onion
1 teaspoon mustard powder
1/2 teaspoon garlic powder
6 large, day-old (if you can) croissants
4 large eggs
1 cup milk (I used 2% reduced fat Fairlife.)
1 teaspoon kosher salt
1 teaspoon green Tabasco sauce (See my notes in step 3.)
1/4 cup chopped green onions (about 1 bunch)
2 cups (8 ounces) shredded sharp cheddar cheese (I used Colby Jack.  Freshly grated is best!)

Directions:

1. Spray a 9×13″ baking dish with non-stick cooking spray. Set aside.

2. Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion, mustard powder, and garlic powder.  Stir to combine and cook until sausage is completely browned.  (I take an extra step and throw the cooked sausage into a food processor to make it extra crumbly.  Just pulse it a handful of times.  That way, it's spread more evenly throughout the dish and not as "chunky.")

3. While the sausage is cooking, slice the croissants in half lengthwise and place the BOTTOMS ONLY in the prepared, greased dish. Top them with sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops. (Last time I made this, I was pressed for time and didn't even bother with the onions or the Tabasco, and it was perfectly delish!)

4. In a blender (you can also use a hand mixer or the food processor you used to pulse the sausage), combine milk, eggs, salt, and tabasco sauce (if using). Blend until smooth for about 10 seconds. Pour over croissants, cover tightly with foil, and refrigerate overnight OR at least 6-8 hours.  

5. When ready to eat, preheat oven to 350 degrees. Place baking dish in oven and bake, covered, for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.

*www.ourbestbites.com

Slow Cooker Chicken Burrito Bowls

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 teaspoon kosher salt
• 1.5 cups store-bought chunky medium salsa (I used mild.)
• 1.25 cups canned black beans, rinsed and drained
• 1.25 cups frozen corn kernels (I omitted and it was still perfect.)
• 1⁄2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 tablespoons chopped, fresh cilantro

• 4 cups cooked rice of choice
• 2 cups shredded Mexican cheese blend
• 2 cups finely shredded romaine lettuce
• Pico de gallo...store bought (see below)

*This recipe included a homemade pico de gallo recipe.  For the sake of the "simple dinners" thing we have going here, let's just purchase that pre-made.

Directions:

Season the chicken with salt (I peppered too), place in slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.

Cover and cook on high for 4 hours or low for 8.  Transfer the cooked chicken to a large plate and shred with two forks.  Return to slow cooker.  (I just shredded in slow cooker.) Add the cilantro.

DONE.

To serve, place 1/2 cup rice (of choice) into each of the serving bowls.  Top with chicken, shredded cheese, and lettuce.  Divide the pico among the bowls, along with your favorite additional toppings, and serve.

*Skinnytaste's cookbook, "Fast and Slow"