Dinner
I recently saw a recipe for breakfast nacho’s and knew my family would love it. I did change a number of the original ingredients because my family really likes bold flavors. This recipe is very easy to change to suit the tastes of your family. We also did a Mexican take on this. using chorizo, adding peppers and onions to the scrambled eggs and serving salsa and sour cream! This will easily feed a hungry family of four. Did I also mention I served this for dinner! When Mr. MCYM travels we often make breakfast for dinner and this will be in our rotation often! I know I’ll be making it for Jim very soon!
NOTE- you can cook and crumble the sausage early to make for a fast breakfast or dinner. Store in fridge until ready to use.
INGREDIENTS
8 frozen waffles
1 pound “hot” Jimmy Dean sausage (crumbled and cooked through)
1/4 cup maple syrup (more for serving)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
6 eggs (scrambled, cooked and seasoned with salt and pepper)
DIRECTIONS
Turn your oven to broil with the oven rack being in the top 1/3 of the oven, leaving the oven door slightly ajar. Toast the waffles, being careful not to toast too much as they will crisp more in the oven. When the waffles are toasted, cut each waffle into four pieces and place on a baking sheet. Top with the cooked crumbled sausage, drizzle with maple syrup and top with the cheddar and Monterey Jack cheese. Broil for 3-4 minutes or until the cheese is melted. Remove from oven and top with the scrambled eggs. Serve with more maple syrup if desired. Serve immediately.
Enjoy!
More party food! Yay! Who doesn’t like meatballs? I am always looking for a new twist or new sauces for meatballs and this one was just right! You can make these meatballs on the larger side for dinner or smaller to feed a crowd as an appetizer! Did you know meatballs are really hard to take good pictures of? Regardless of the picture the taste is really good!
INGREDIENTS
2 pounds lean ground beef
1 cup quick cooking oats or breadcrumbs
2 eggs
1/2 cup milk
1 teaspoon garlic salt
1 teaspoon garlic powder
4 garlic cloves, pressed
1 cup ketchup
2/3 cup honey
3 Tablespoons soy sauce
DIRECTIONS
Preheat oven to 375 degrees. Mix the ground beef, oats, eggs, milk and garlic seasonings together. Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick spray. Roll your meatballs and place on baking sheet until all the ground beef has been used. Bake for 30-35 minutes or until cooked through and no longer pink in the middle. While the meatballs are cooking you can make the sauce. Mix together pressed garlic, ketchup, honey and soy in a large saucepan and heat through. When the meatballs are done baking. toss in the sauce and serve warm.
Enjoy!
This recipe comes from www.nurselovesfarmer.com
With Halloween just around the corner, I have a couple great recipes for your family. If you are having a Halloween party both of these recipes would fit perfectly. When our kids were young we always had big parties with family, friends and neighbors before the kids would go trick or treating. One of the things I always made sure of is having a pot or slow cooker filled with something warm. Living in NH the kids had been trick or treating in rain and snow and most always cold! This sloppy joe recipe serves 8, but can easily be doubled and kept warm in a slow cooker! We really liked this for a couple reasons. While is simmered on the stove top my house smelled really, really good. Secondly the flavor is a little bit sweet, nothing over powering, so this is very kid friendly. Trust me the adults will also enjoy this. Robby had two portions before it hit the table!
INGREDIENTS
2 pounds ground beef
1 large onion, chopped
1 1/4 cups ketchup
1/2 cup water
1 Tablespoon brown sugar
1 Tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon allspice
8 sandwich buns, split
DIRECTIONS
In a large pot, cook beef and onion over medium heat until meat is no longer pink, drain excess fat. Stir in ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to a boil and reduce heat to a simmer, keep uncovered. Simmer for 35-40 minutes. Spoon about a half a cup on to each of the buns and serve warm.
Enjoy!
I wanted to make a quick dinner and turned to my trusted Taste of Home group and this recipe was quick, easy and can easily be adapted to suit your family. Adding shredded rotisserie chicken would work really well. The one change I did make was to add 1/4 cup of milk to the recipe to keep everything from getting dry during the cooking time.
INGREDIENTS
4 ounces spaghetti, broken into 2 inch pieces
1 egg
1 cup sour cream
1/4 cup shredded Parmesean cheese
1/4 teaspoon garlic powder
1/4 cup milk
2 cups shredded Monterey Jack cheese
1 package frozen chopped spinach, thawed and drained
1 can french fried onions- use as much as you would like on top of the casserole, can also be mixed in the casserole.
DIRECTIONS
Preheat oven to 350 degrees. Cook spaghetti according to package directions, meanwhile in a medium bowl, beat egg. Add sour cream, parmesan cheese, garlic powder and milk. Drain spaghetti, add to egg mixture with monterey jack cheese, spinach and french fried onions if desired. Pour into 2 qt. greased baking dish. Cover and bake at 350 degrees for 30 minutes, uncover and top with french fried onions and continue to bake for five minutes or until onions are golden brown.
Serve warm.
Enjoy!
This was a good, hearty and very filling dish. With the cooler weather making its way into New Hampshire, it’s time for a little bit of comfort food. This pasta dish filled with spinach and sausage is just right. Add a salad and your dinner is done. I also made this in the morning and put it in the fridge until we were almost ready to eat! You don’t see much of the spinach in this picture, but trust me it’s there, and delicious in this dish!
INGREDIENTS
1 package of jumbo shells (16 ounce)
4 cups ricotta cheese
12 ounce shredded mozzarella cheese
2 eggs, lightly beaten
4 teaspoons garlic powder
1 teaspoon dried oregano
3/4 cup grated Parmesan cheese
1 large jar of your favorite pasta sauce
4 cups chopped spinach
1 pound Italian sausage
DIRECTIONS
In a skillet over medium heat, brown and crumble the sausage and drain any excess fat and remove from the heat to a plate and set aside. In the same pan cook the spinach until wilted about 2 minutes. Cook the shells according to package directions.
In a mixing bowl combine the ricotta with 8 ounces of the mozzarella, 1/2 cup Parmesan, eggs, oregano and garlic powder. Stir in spinach. Coat the bottom of a 9 x 13 inch baking dish with the entire jar of the pasta sauce. Spoon the cheese mixture into the shells and place the shells open side up loosely together in the dish. There will be more shells than will fit in the pan so you can make a second smaller dish or freeze for a future use. Sprinkle the sausage over the top of the shells and top with the remaining 4 ounces of mozzarella and 1/4 cup of Parmesan. Cover with foil and bake for 25-30 minutes or until the cheese is bubbly. If you put in the fridge to bake later, the baking time will be closer to 40 minutes!
Serve warm.
Enjoy!
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