Finale Brunch Egg Casserole Recipe

15 eggs beaten (I used a blender)
1 lb cheese
2 small cans green chiles

Grease a 9 x 13 pan, then add eggs, cheese and chiles.  Use a fork to simply spread ingredients in the pan.  Bake at 350 for 20-25 minutes.  You don't want to over cook this.  I usually check it at 20 minutes.  Shake the pan a bit, if it still sloshes, add more time.  Top with salsa, avocado, tomatoes, sour cream, etc.   Easy peasy!

Sonnet's Honey Lime Shrimp

Honey Lime Shrimp
serves 2

I got this off Pinterest and we all LOVE it!!!  I double it and it feeds my 3 kiddos and 2 adults.


1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes


1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Charise's South of the Border Loaded Sweet Potato

South-of-the-Border Loaded Sweet Potato

When it comes to topping the potato with salsa, start out with 1/3 cup of fresh salsa and drain the liquid from it. It will likely only be about 1/4 cup (maybe a bit more) in the end. Note that the toppings won't fit inside the potato - they will spill out over the top, making it even more decadent to eat!

1 (8-ounce) sweet potato
4 ounces grass finished beef (or for you corn fed lovers, ground turkey)
3/4 teaspoon fajita or Southwest seasoning
Olive oil spray (propellant free) or if you like propellant, use Pam!!
1/3 cup fresh salsa, drained (from the refrigerated section)
2 tablespoons jarred all-natural roasted green salsa
2 tablespoons fat-free plain Greek yogurt
Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
Meanwhile, in a small bowl, mix the beef/turkey and seasoning.
Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately. This serves 1.

Bryon Dangerfield's Fresh Salsa

Roma tomatoes 5-7 small

White or yellow onion 1 1/2 - 2 depends on size

1 bunch cilantro

2-3 cloves garlic

1 cup V8 (spicy)

2Tbsp white vinegar

Lime pulp & juice

1 tsp. cumin

1 tsp. Chile powder and/or cayenne pepper

Sea Salt & fresh-ground pepper to taste

        Optional:

1 jalapeno & 1 Serrano pepper

 

Place ingredients in food processor or blender and use pulse (on/off repeatedly) until chopped, blended and tasty!  Serve fresh or simmer to reduce and thicken.

 

Enjoy!

Roasted Vegetables

1 small butternut squash, cubed
2 red bell peppers, seeded and cut in 1" chunks
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed (I've also used russet)
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
1/4 cup olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper

1.  Preheat oven to 475 degrees
2.  In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.  Separate the red onion into pieces, and add them to the mix.
3.  In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.  Toss with vegetables until they are coated.  Spread evenly on a large roasting pan.
4.  Roast for 35 to 40 minutes in the oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Yum!

Miki's Butternut Squash Soup

1 Tbsp butter

1 small onion

2 stalks celery (about)

2 carrots (about)

1 pkg. butternut squash cut up from Costco (lazy)

2 cans or 1 box chicken broth

1 tsp marjoram

1 tsp salt

1/8 tsp cayenne pepper (if you like it spicy, feel free to add more)

Pepper to taste

1 can Great Northern White Beans, rinsed and drained

4 oz. cream cheese (I use light and have even not used it before too)

 

 

Dice onion, then I match the same amount of onion with diced celery and carrots.  Saute in soup pot in melted butter.  Add salt.  Once celery and onions are soft, add squash.  Saute for another 30 sec. to 1 min.  Add chicken broth, marjoram, cayenne pepper, and black pepper.  The chicken broth should just barely cover the squash, if not be a little shy of having it all covered.  If you want your soup more liquidy, add more, but I like mine a little thicker.  Put lid on pot and let it boil until squash is soft.   Add beans and cream cheese.  Once cream cheese has melted, I blend the soup in a few batches (don’t have a hand blender)  I always think it tastes better the second day for leftovers because the flavors have had time to sit. 

 1 cup = 2 starch, 1 protein, 1 fat

Enjoy!

Steve's Country Crock Chicken Soup

1 onion, chopped

3 carrots, diced

3 celery stalks, diced

1/2 tsp pepper

1/2 tsp basil

1/2 tsp thyme

3 tbs parsley flakes

1 package frozen peas (about 10 oz.)

4 cups of chicken stock or water

1 cup of noodles

2 chicken breasts with bone on

 

1) Put everything in the Crock pot EXCEPT the noodles

2)  Cook on Low for 8 to 10 hours or High for 4 to 6 hours

3)  1 Hour before it's done, remove the chicken and then remove the meat from the bones and return meat to the Crockpot; then add the noodles.

 

If you like carbs, enjoy with a bread bowl or bread sticks.  Also, if you don't need the carbs, not adding the noodles makes a great chicken soup.