Breakfast Muffins

This is another recipe that I make monthly, and freeze.

Mix wet ingredients:

1/4 soft butter
1/4 c. applesauce (can use another 1/4 c. soft butter instead)
3-5 smushed bananas
1/4 c. veggie puree (this is optional, I usually use carrot and sweet potato)
2 beaten eggs

In another bowl, mix dry ingredients:

1 c. flour (I use half wheat and half white)
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 c. ground oats
1 T. ground flax seed (optional)

Slowly mix dry ingredients into wet ingredients

Stir in 1/2 cup of chocolate chips

I usually make mini muffins.  This recipe will make 45-48 mini muffins.
Bake 375, 10-15 mins

Egg Muffins

I try to spend at least one day a month making a whole bunch of breakfast foods to freeze.

This is one of our favorites:

I use silicone muffin cups.  In 12 muffin cups, add whatever meat, cheese, veggies, etc that you would like in your eggs.  We do spinach and feta, ham and cheese, bacon (pre-cooked) and cheese, peppers and tomatoes, etc.

In a large bowl, mix 12 eggs, about 1/2 cup of milk, and salt and pepper, and mix.

Pour the egg and milk mixture into the muffin cups.  Extra cheese can be added to the top.

Then bake them at 350 for 25-30 mins.

I freeze them in the silicone cups, in ziploc bags.  To thaw them, I put them in the fridge the night before we want to eat them.  They can be microwaved for about 30 mins if they are in the fridge, or 2-3 mins from the freezer.

Spaghetti Pie

I make this recipe in 2 pie plates or 2 square casserole dishes, and then freeze or give one away.  It could also be made in one rectangular pan, or a very large pie plate. 

Cook a box of spaghetti and drain. Add 2 T of olive oil and let cool.  After it has cooled, add 2 eggs and 1/4 cup of grated cheese.  This is the "crust" of the pie.   Add to pie plate or plates. 

Mix 15 oz of ricotta cheese, 1/4 cup of grated cheese, 1 cup of shredded cheese, and 1/2 teaspoon of italian seasoning.  Put this on top of the pasta layer.

Cook 1 lb of ground turkey with 2 cloves of garlic, salt and, pepper.  I usually add diced onion but you could use about 1/2 t. of onion powder instead.  To the meat, add 1 cup of veggie juice and 1 1/2 cups of spaghetti sauce.  I use the veggie juice to make it a little healthier.  If you don't want to use the veggie juice, use 2 cups of spaghetti sauce instead.  Spread on top of the cheese mixture.

Top each pie with about 1/2 cup of shredded cheese. 

When you're ready to eat it, bake at 350 deg for 30 mins.  (Doesn't need to be baked before freezing because everything is already cooked). 

BBQ Beef/Turkey Casserole

I found a recipe similar to this and modified it so many times that it doesn't resemble the original recipe at all anymore.  I think I found the original recipe on a budget website.  Its a great recipe to make ahead and I always freeze half of it (without the corn bread on top).  The original recipe used ground beef, but I always use turkey.  It also had 2 lbs of ground meat but I've made it with 1 or 2 and I think 1 lb is plenty.

2 lbs ground beef or turkey
large onion diced
sm. can of corn
3/4-1 cup BBQ sauce
small can or half a bag of kidney beans-dried beans need to be soaked or boiled first
14.5 oz diced tomatoes-drain partially
1/2 can V8
2 cups shredded cheese
2 packages corn bread mix

brown me atand drain
cook onion until soft
add corn, tomatoes and beans and add to meat
add BBQ sauce and V8
(can also add garlic and worst. sauce)

spread into pan and sprinkle cheese on top

prepare corn bread mix according to box and spread on top

bake 400 deg for 20-25 mins

Before the cornbread

Baked, with cornbread on top



William Penn Pasta

This is a copycat recipe from the place that we're eating at Magic Kingdom, Liberty Tree Tavern.  Its called William Penn Pasta.  Jason asked me who William Penn was.  He obviously didn't grow up in PA, like me.  :-) 

Here's the recipe: http://allears.net/din/recipes/rec_wpp.htm

The recipe for the pink sauce seems to be for a bulk recipe.  I used half a jar of tomato sauce, 1 clove of garlic, grated, and about a cup of milk with 1-2 tablespoons of cornstarch (in place of heavy cream). It didn't get pink, but it was a creamier red sauce.

All of the ingredients separately: 

All mixed together:

3/5/12



Chicken-Bacon Bowtie Bake

Here is the original recipe:  http://www.recipething.com/recipes/show/33797-chicken-bacon-bowtie-bake

And this is how I made it (with my changes)

This recipe uses one chicken breast.  I had a package of two so I'll be making another recipe later this week, that also uses one.  Its called William Penn's Pasta.  Check back for that one.  :-)

Ingredients:
1 large boneless, skinless chicken breast
some kind of seasoning for the chicken
4 slices of turkey bacon
1 pound of bowtie pasta
2 T. flour
2 cups of milk
1 can of condensed cream of chicken soup
1 clove of garlic or 1/2 t garlic salt
1 1/4 cup shredded cheese

Cut a chicken breast into bite sized pieces and cook it in a pan with olive oil and montreal chicken seasoning

While thats cooking, put 4 slices of bacon in the microwave and boil a pot of water for pasta.  The recipe says 1 pound of pasta but I used a little bit less.  I had a box of pasta from Italy and it was 350 g.  (A pound is approx 450 g.)

Mix 2 Tbsp of water with 2 cups of milk.  (I used a container that I could shake). 

In a small pan, pour a can of condensed cream of chicken soup, and grate one clove of garlic.  Add milk and flour mixture and simmer for 2 mins, until thick.  Then stir in 3/4 cup of shredded cheese.  (I used cheddar)

This is everything, ready to be mixed together:

Ready to bake:

One will go into the refridgerator for dinner tonight and the other one will go into the freezer. 

The recipe says: Broil 4 inches from flame for 2-3 mins, or until heated and lightly browned on top.

I will bake it for a few mins, because it will be completely cold, and then broil.