Lindsay's Recipes

  Ingredients: 1 small onion, diced olive oil 1 teaspoon minced garlic 4 cups vegetable broth 1 lb. frozen diced hash browns 1/2 lb. frozen broccoli 24 oz. diced ham 1 can sweet corn 1/2 cup sour cream 8 oz. Velveeta, cubed Directions: In a Dutch oven, cook the onion in a drizzle of olive oil for about 8 minutes. Add the garlic, stir, and cook 1 more minute. Add the broth, potatoes and broccoli. Bring to a boil and then boil for 8 minutes. Remove the pot from the heat. Use a handheld blender to blend most of the potatoes and broccoli. Add the ham and corn. Return to medium heat. Add the sour cream and Velveeta. Stir frequently until the cheese is melted.

  Source:  Lil' Luna  (slightly adapted) Ingredients: 6 slices sourdough bread, sliced into cubes 2 cups grated cheddar cheese 2 cups diced ham (about 1/2 lb.) 1/4 cup butter 3 eggs 1 1/2 cups milk salt & pepper Directions: Lightly spray an 8" square baking dish with cooking spray. Spread half of the bread in the bottom of the dish. Sprinkle half of the cheese and half of the ham over the top. Repeat layers with the remaining bread, cheese and ham. In a glass mixing bowl, microwave the butter until melted. Add the eggs and whisk together. Add the milk, salt and pepper and whisk again. Pour the egg mixture over the bread mixture. Cover and refrigerate for at least 2 hours or as long as overnight. Bake at 350 for 45-50 minutes. Cover the top with foil if it starts to get too brown.

  Source:  Erica's Recipes  (adapted) Ingredients: 2 cans diced tomatoes (do not drain) 1 can Rotel tomatoes (do not drain) 1 lb. Velveeta cheese, diced 4 cups vegetable broth 1 lb. breakfast sausage, cooked and crumbled 1 cup sour cream 12 oz. tricolor pasta, cooked 1 teaspoon dried basil tortilla chips Directions: Pour all of the tomatoes into a slow cooker. Add the Velveeta and broth. Cook on high for 1 hour. Add the sausage, sour cream, pasta and basil. Stir until the sour cream is mostly broken up. Cook on high for 1 hour. If desired, serve with tortilla chips crumbled on top.

  Source:  Lil' Luna Ingredients: 1 pie crust 1/2 cup shredded cheddar 1/2 cup shredded mozzarella 1/3 cup grated Parmesan 8 slices of bacon, cooked and crumbled 4 eggs 1 cup milk 1/4 teaspoon salt 1/4 teaspoon pepper Directions: Place the pie crust in a shallow-sided 9" pie plate. Add the cheeses and bacon to the bottom of the pie. (Add the Parmesan first so that it doesn't float to the top and overcook.) In a bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the bacon and cheese. Bake at 350 for 45 minutes or until eggs are done.

  Source:  Mix & Match Mama Ingredients: 1 loaf of good quality bread such as Brioche or croissants 6 eggs 2 cups milk 1 tablespoon Dijon mustard 1 lb. good quality deli ham, diced 2 cups shredded cheese (Swiss or white cheddar) powdered sugar for dusting raspberry jam for dipping Directions: Tear the bread into large chunks and spread them in the bottom of a greased 9"x13" baking dish. In a bowl, whisk together the eggs, milk and mustard. Stir in the ham and cheese. Pour the mixture over the bread. (At this point you can refrigerate the casserole and bake it the next day if desired.) Bake at 350 for about 55-60 minutes. Allow the casserole to rest for 5 minutes before dusting with powdered sugar. Slice and serve with raspberry jam for dipping. Note: if halving the recipe and baking in an 8"x8" pan, cut the baking time in half.

Source:  Tasty Kitchen Ingredients: 2 cups ham, diced 2 1/2 cups grated cheddar, divided flour tortillas 2 cups half and half 6 eggs 1 tablespoon flour Directions: Spray a 9"x13" dish with cooking spray. Combine ham and 2 cups cheddar. Scoop 1/3 cup of ham and cheese mixture into a tortilla, roll up and place in dish. Continue until all of the ham and cheese mixture is used. In a bowl, whisk together the half and half, eggs and flour. Pour over enchiladas. Cover the dish with foil or plastic and place in the refrigerator. Refrigerate overnight or for at least 8 hours. Bake at 350 for 30-40 minutes. Sprinkle the remaining 1/2 cup of cheese over the enchiladas and bake for an additional 10 minutes.

Baked Ham and Cheese Spaghetti Source:  Plain Chicken Ingredients: 16 oz. spaghetti 4 eggs 2 cups milk 1 teaspoon dry mustard 2-3 cups diced ham 4-5 cups grated cheddar Directions: Cook the pasta according to the directions on the package. Meanwhile, whisk together the eggs, milk and dry mustard. After draining the pasta and returning it to the pot, pour the egg mixture over the pasta. Add the ham and cheddar, reserving 1 cup of cheddar. Stir until combined. Pour into a greased 9"x13" dish. Bake at 375 for 30 minutes. Sprinkle the remaining cup of cheddar over the top and bake an additional 15 minutes.

Ezra, enjoying lasagna! Lasagna Source: Joanna Knox and Nancy Craddock Ingredients: 1 pound hot breakfast sausage 1 large onion, diced 1 teaspoon minced garlic 1 15 oz. can tomato sauce 1 can tomato paste 1 tablespoon sugar 1 tablespoon dried oregano 1 tablespoon dried basil salt water parmesan cheese lasagna noodles sour cream mozzarella, grated Directions: Brown the sausage with the onion. Add the garlic for the last minute. Drain the grease and return to the pot. Add the tomato sauce and paste, sugar, oregano, basil and salt to taste. Add water to make the sauce as thick or thin as you like. If you're trying to make the sauce go farther, like when using 3 layers of noodles instead of two, add more water. Add 1/3 cup parmesan cheese to the sauce. Allow the sauce to simmer while the lasagna noodles cook. After draining the noodles, return them to the pot and cover with cold water so they won't stick. Choose your pan size. Thi

One-Pan Ham & Rice Skillet Source:  The Girl Who Ate Everything  (adapted) Ingredients: 1 tablespoon olive oil 1/2 onion, finely diced 1/2 teaspoon minced garlic 3/4 cup uncooked white rice 1 cup diced ham 1 1/2 cups chicken broth 1 cup grated cheddar cheese Directions: Heat oil in skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for another minute. Add the rice, ham and chicken broth. Cover and bring to a boil. Reduce heat and simmer until rice is fully cooked. Add water if necessary to get rice fully cooked. Stir in the cheese until melted. Note: Other meats and broths could be substituted.

Shredded Meat Burritos Source: Joanna Knox via Jackie Adams, adapted by me Ingredients: 3 lbs. meat (chuck roast, pork butt or chicken breasts/thighs) 1 cup water 1 1/2 tablespoons vinegar 2 tablespoons chili powder 1 teaspoon salt 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon minced garlic 1/8 teaspoon black pepper 1 can Rotel tomatoes flour tortillas grated cheddar cheese 1 can enchilada sauce Directions: Spray the inside of the slow cooker with cooking spray. Place the meat in the slow cooker and pour the water over the meat. Add the vinegar, chili powder, salt, oregano, cumin, garlic, black pepper and tomatoes. Cook on low heat for 7-8 hours. Remove the meat to a cutting board and shred with forks. Discard the fat and place the shredded meat back in the slow cooker with the juices and tomatoes. Stir to combine. Spray a 9"x13" pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Assemble burritos with cheese an

Crescent Roll Breakfast Casserole Source:  Kevin & Amanda Ingredients: 1 can crescent rolls 1 pound breakfast sausage 6 eggs 2 cups grated cheddar cheese Directions: Brown and drain the sausage. Set aside. Spray a 9"x13" casserole dish with cooking spray. Unroll the crescent rolls into a sheet and press into the bottom of the pan. Press until it covers the bottom of the pan and pinch any openings together. Spread the sausage evenly over the rolls. Scramble the eggs in a bowl and season with salt and pepper. Pour the eggs evenly over the sausage. Sprinkle the cheese evenly over the casserole. Bake at 350 for 30 minutes.

Carbonara Source: Classic Rachael Ray 30-Minute Meals  (Adapted) Ingredients: 1 package pasta 8 slices bacon, cut into small pieces red pepper flakes 2 teaspoons minced garlic 1/2 cup chicken broth 2 egg yolks fresh grate parmesan cheese Directions: Cook pasta according to package directions. Meanwhile, cook bacon in large skillet. Add garlic and red pepper flakes 1-2 minutes before bacon is fully cooked. Add broth and scrape up pan drippings. Turn off the heat. In a bowl, lightly beat the eggs. Slowly add about 1/2 cup of cooking water from the pasta to temper the eggs. Drain the pasta and then add it to the bacon mixture. Stir to coat the pasta. Add the eggs to the pasta, stirring quickly so the eggs do not cook. Add cheese, to taste, and stir to combine. Allow sauce to thicken for 1-2 minutes before serving.

Cheesy Sausage Pasta Note: Next time try increasing pasta and liquid a little to make plenty for 2 meals Source:  Mommy's Fabulous Finds Ingredients: 1 tablespoon olive oil 1 package smoked sausage, cut into crescents 1 onion, diced 1 teaspoon minced garlic 2 cups uncooked pasta 1 cup vegetable or chicken broth 1 can Rotel (do not drain) 1/2 cup half and half salt, pepper and chipotle powder to taste 1 cup grated cheddar cheese Directions: Heat oil in large skillet. Add sausage and onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add pasta, broth, Rotel, half and half and seasonings. Bring to a boil and then cover and simmer for 15 minutes or until pasta is cooked. Add water if the sauce cooks down too much and the pasta isn't soft yet. Add cheese and stir until melted.

Spaghizza Source:  Money Saving Mom Ingredients: 8 oz. spaghetti noodles 3 eggs 1/4 cup milk 1/2 cup grated parmesan 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1 jar pasta sauce 2-3 cups shredded mozzarella pepperoni slices Directions: Preheat oven to 375. Lightly grease 9"x13" baking dish; set aside. Cook pasta and drain; set aside. Whisk together eggs and milk. Add parmesan cheese and seasonings. Toss in the spaghetti noodles. Pour into baking dish. Top with pasta sauce and a layer of pepperoni slices. Sprinkle with cheese and add another layer of pepperoni. Bake for 25-30 minutes until golden brown. Let sit for 5 minutes before serving.

Baked Cheese Tortellini Source:  Plain Chicken Ingredients: 1 jar pasta sauce 1 1/2 cups water 19 oz. package refrigerated cheese tortellini 2 cups shredded mozzarella, divided 1/4 cup parmesan cheese 1 lb. breakfast sausage, cooked and crumbled Directions: Preheat oven to 400. Lightly grease a 9"x13" baking dish; set aside. Combine all but 1 cup of mozzarella cheese in large bowl. Pour into baking dish and cover with foil. Bake for 35 minutes. Remove foil and top with remaining mozzarella. Bake until browned and bubbly, 5-10 minutes.

Slow Cooker Jambalaya Source:  Plain Chicken Ingredients: 1 pound chicken (breasts or thighs) 14 oz. smoked sausage, cut into half-moon pieces 1 small onion, diced 1 bell pepper, diced 3-4 stalks celery, diced 28 oz. can petite diced tomatoes 1 cup chicken broth 2 teaspoons dried oregano 2 teaspoons creole seasoning 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon cayenne pepper cooked rice Directions: Combine all ingredients except rice in slow cooker. Cook on low for 7-8 hours or high for 3-4 hours. Serve over rice. Note: Chicken can be cut into bite-sized pieces before cooking, or pieces can be cooked whole and shredded and mixed in before serving.

Source:  Diary of a Recipe Collector  (adapted) Ingredients: 2 packages smoked sausage, sliced 1 large onion, diced 3 large russet potatoes, peeled and chopped 1 10 oz. can cream of mushroom soup seasoning to taste (salt, pepper, garlic powder) Directions: Spray inside of slow cooker with cooking spray. Place all ingredients in slow cooker and stir until mixed together. Cook on low for 7-8 hours. Note: This barely makes enough for 2 dinners for our family of 4. Serve with a bread side and a veggie side so it will be enough.