Mexican Breakfast Bake

So we went through the other breakfast casserole within a few days between Matt, me and the boys. I decided to try something new.

I broke up 8 corn tortillas with my hands and put in the bottom of a 9x13 greased dish. I then used my chopper and chopped fresh spinach and cilantro. The secret is for the kids to not know there are vegetables in their breakfast ;-). I also chopped up some sweet peppers (3) half a bell pepper and a handful of mushrooms.

I placed the veggies on top of the corn tortillas and then added freshly cooked bacon (crumbled). I then topped it with 8 whisked eggs with a cup of milk in the eggs and shredded cheese. Bake for 30 minutes on 375. Totally yummy! Serve with a side of salsa.

Ingredients:
8 corn tortillas
8 eggs
1 cup of milk
handful of spinach
handful of cilantro
handful of mushroom
3 diced sweet peppers
1/2 diced bell pepper
1 cup of shredded cheese
1/2 lb of cooked bacon

Chicken Philly Smothered Sandwiches

Here is a new twist to Chicken Phillies! First I cut up all the veggies and added to a saute pan.

Red Bell Pepper, 2 Green Bell Peppers, 1 onion, 1 deseeded jalapeno, diced mushroom and banana peppers. Then I added diced raw chicken and added some seasoning to it as well as 1 tablespoon worcestershire sauce and 1 tablespoon of olive oil.

 I sauteed on a medium heat until everything was cooked through.

I got french baguettes and seasoned with crushed red pepper and oregano and baked them for 5 minutes on 400 just to get a crisp on top.

Last I added 8 oz of cream cheese and stirred through thoroughly and then smothered it on top of the bread. I added shredded cheese and baked on 400 for 12-15 minutes. I would have preferred mozzarella or provolone, but all I had was mild cheddar. It still tastes amazing!

Ingredients: 
French Baguettes
1 lb of chicken
2 green bell peppers
1 red bell pepper
1/2 jar of banana peppers
1 package of sliced mushrooms
1 jalapeno (deseeded)
1 8 oz package of light cream cheese
1 tablespoon Worcestershire
1 tablespoon olive oil

Homemade Italian Meatballs

I am so excited about this. I have never tried anything like it before and it was so much fun.

I put 1.5 lbs of lean hamburger meat in a large mixing bowl. Meanwhile I used my chopper to chop up fresh spinach (its a cuisnart chopper). The idea is to sneak in vegetables where my kids don't notice. I added fresh chopped spinach (a handful of it), 2 eggs, 1 tablespoon of worcestershire sauce, 1 tablespoon of crushed red pepper, 1 teaspoon of garlic powder, 1/3 cup of breadcrumbs and 2 minced garlic cloves. Then I used my hands and mixed it all together.

After I did that I rolled them into small balls and placed in a greased 9x13 dish. I then used 3 diced sweet peppers, 1 jar of marinara and 1 can of diced tomatoes (drain the juice) and poured on top. I also chopped up a zucchini in thin slices to add more veggies to it.

 

I then baked it at 400 degrees for 30 minutes. I served it with a side of whole wheat pasta and used the juices from the meatballs for the pastas topping. This seriously was so amazing and my kids ate two meatballs each! They loved it.

Ingredients:
1.5 lbs of hamburger meat
1 can of diced tomatoes
1/3 cup of breadcrumbs
2 eggs
1 tablespoon crushed redpepper
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
handful of fresh spinach (or frozen if you prefer)
2 garlic cloves (minced)
3 sweet peppers or substitute a diced red or green pepper
1 zucchini (optional)
whole wheat pasta or salad for the side 

Jalapeno Chicken Pepper Soup (Crock Pot)

All I can say is I am one happy lady who is going to be eating soup for lunch all week. Not to mention that this is lower calorie too packed full of flavor and warmth.

I started it off by placing a pound of chicken in the crock pot. I then used my handy Vidalia chopper and chopped 4 sweet peppers (remove seeds before chopping). I chose random colors. I then cut and deseeded two jalapeno peppers. If you like super spicy then leave the seeds in, but I prefer no seeds. It was still full of spice and flavor. I then poured the jalapenos on top. I added 1/8 cup of pickled jalapeno juices from a jar of pickled jalapenos I had in the fridge.

Next I added a small white diced onion, then a can of low sodium chicken broth, a can of corn (including the juices) and 1 cup of milk. Also 1/2 cup of flour and 2 tablespoons of butter. I topped it with 1 teaspoon of cumin and 1 tablespoon of crushed red peppers.

Cook on low for 8-10 hours. It is so amazing! I garnished it with shredded cheese and cilantro.

Ingredients:
1 pound of Chicken
1 can of corn
1 can of low sodium chicken broth
1 cup of milk
1/8 cup of pickled jalapeno juices (optional, but recommended)
4 diced sweet peppers (remove seeds)
2 diced jalapenos (remove seeds)
1 small onion
1/2 cup of flour
2 tablespoons butter
1 teaspoon cumin
1 tablespoon crushed pepper
cilantro
shredded cheese

Homemade Pico de Gallo

Super easy and super yum!

I used my handy Vidalia chopper. I chopped 1 white onion, 2 roma tomatoes,  jalepeno (no seeds), a handful of cilantro, squeezed 1 lime and 1 teaspoon of garlic salt. Shake well and its ready to go!

Ingredients:
1 white small onion
1 jalapeno
2 roma tomatoes
handful of cilantro
1 teaspoon garlic powder
1 lime

Breakfast Mexican Casserole

I make breakfast casseroles often as you have probably noticed. I like to change it up a bit each time.

This time I layered a 9x13 with half a bag of diced hashbrowns. The bag I buy is gluten free and 60 calories per serving. Next I grabbed a handful of spinach and shredded it up and laid it on top of the hashbrowns. I then chopped up 3 sweet peppers and placed on top.

I then grounded a pound of sausage and added that on top. I whisked 8 eggs and added a cup of milk and poured that on top. Last I added some shredded cheese and baked on 375 for 30 minutes.

Ingredients:
Diced hashbrowns
sausage
3 sweet peppers
spinach
8 eggs
1 cup of milk
1/2 cup shredded cheese

Homemade Salsa

I am obsessed with salsa. I go through it quickly. I have been making homemade salsa for years, but this is the first time I am sharing my recipe on it.

I also want to add that salsa is a great option for people that aren't big on vegetables. It is a way to get in some much needed veggies and is also a great snack for the kids.

This recipe is very easy! I have to add that I chose to use my Vidalia chopper vs. cutting by hand. It saved me tons of time.

I chopped 6 Roma Tomatoes and added to the blender.

 Then I cut and deseeded two jalapeno peppers and added to the blender. If you want extra spice then leave the seeds. I chopped a small white onion and a garlic clove and added to the blender. Next I added a handful of cilantro to the blender. I then squeezed a lime. I added a can of rotel. The reason I do this is it helps make the salsa a big more red. With just the tomatoes the coloring is off. Plus Rotel is always good. I added 1 teaspoon of garlic salt and 1 tablespoon of sugar.

This stuff is so amazing! Just enough spice, just enough vegetables. Yum!

Ingredients:
6 roma tomatoes
cilantro
1 garlic clove
garlic salt
sugar
onion
2 jalapenos
can of rotel
1 lime