Wednesday, March 22, 2017

Tater Tot Sausage Breakfast Casserole

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Rodeo season is killing me this year! This momma ain’t got not time so I’m glad I prepped a little ahead of time this year. I’ve got a 5k this Saturday morning, followed by Steer Auction plus multiple other events. At least breakfast will be covered with this filling casserole. I mixed it all up then froze it. When I defrosted it I baked it and it tasted like I just whipped it up!

Tater Tot Sausage Breakfast Casserole

(Adapted from Plain Chicken)


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2 lb hot breakfast sausage

1 (30-32oz) bag frozen tater tots

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

8 eggs

2 cups milk


Preheat oven to 350 degrees.


In a large skillet, cook sausage until no longer pink. Drain fat.


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In a large bowl, toss together tater tots, cooked sausage and cheeses.


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Pour into a lightly greased 9x13-inch pan.


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Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.


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**Cover and refrigerate at this point if baking later.**

Bake uncovered for 50 - 60 minutes, or until eggs are set.

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Monday, March 20, 2017

Carrington Farms' Banana Chia Seed Pudding

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I love trying out new ingredients that I haven’t used much of before. Chia seeds are one I know of, but never really knew what to do with them, except sprinkle on a dish like sesame seeds or use them in a smoothie. Then I got an email from Carrington Farms regarding National Nutrition Month. With our busy schedule and spending so much time at the rodeo I loved seeing a healthy dessert that was super fast to make, plus didn’t make a ton for leftovers. My 4 year old loved helping make this one! He doesn’t eat a lot of desserts, so this was up his alley for not being super sweet. For all of my dairy free friends I highly recommend this recipe! You can’t beat a nutritious recipe that are easy to whip up and packed with nutritional benefits that contains fiber-filled chia seeds.


Carrington Farms' Banana Chia Seed Pudding

(Adapted from Carrington Farms)

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1 banana mashed

2 cups coconut or almond milk (I used coconut milk)

2  tablespoons honey or agave (I used honey)

1 cup Carrington Farms Organic Chia Seeds

1/4 cup Carrington Farms Organic Milled Flax Seeds (I left out)


In a sealable container, combine mashed banana, coconut or almond milk, and honey/agave.


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Close the container and shake to mix all the ingredients well.

Add the chia and flax seeds and shake again.


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Refrigerate for at 2 hours or up to 3 days.


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Serve with cut bananas and a sprinkle of flax seeds on top.

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Disclaimer: No products where sent to me. The recipe was provided by 5W Public Relations and I chose to make it on my own. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Friday, March 17, 2017

Zucchini Green Chilli Cornbread

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I love making bread when I get a chance too. This one is a cornbread that has some veggies mixed in. It took WAY longer to bake than the directions said so don’t try to time it right with dinner, make it ahead of time or in 2 smaller pans instead of 1 pan.

Zucchini Green Chilli Cornbread

(Adapted from Cook Eat Live Vegetarian)


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Wet Ingredients:

220 ml (1 cup) milk (I used goat’s milk)

100 gr (1 cup) grated courgette/zucchini

2 eggs

1/2 large onion, finely chopped

55 ml (1/4 cup) olive oil

2 green chillies/jalapenos, finely chopped


Dry Ingredients:

190 gr (1  1/4 cups) cornflour (arepa flour) or polenta/cornmeal

150 gr plain flour

1 tbsp sugar

4 tsp baking powder

1 tsp salt

1/2 tsp dried chilli flakes

1/2 tsp turmeric (for colour) not necessary if you are using polenta/cornmeal

1 few sprigs of fresh thyme leaves removed

60 gr (1 cup) grated cheese (I used Manchego & Red Leicester) plus extra for topping


Preheat oven to 180 C. Put all the wet ingredients in one bowl and whisk together well.


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Sieve the 2 flours into another bowl and add the rest of the dry ingredients to that bowl, mix well.


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Add the dry ingredients to the wet ingredients and stir until just combined, do not over mix or it will be tough.


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Oil and flour a loaf tin or baking dish (or line with baking paper). Tip the batter into the loaf tin/baking dish and even out the top.


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Bake for 30 minutes then remove from the oven and sprinkle over a thin layer of grated cheese.


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Return to the oven for 5 minutes or until a cocktail stick stuck in the middle comes out clean.


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Leave to cool slightly before removing from the tin.


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Slice and serve warm or at room temperature.

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Wednesday, March 15, 2017

Crockpot No-Boil Manicotti

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We recently had our local Randall’s close down. I’m honestly shocked they lasted as long as they did with an HEB right across the street from them. If you didn’t want a crowd of people you shopped there. Since they where closing I took advantage of items marked down and stocked the freezer up with dishes for hubby to take for lunches. I tested out several crockpot meals to make the most of my time. We love manicotti, I just hate the process so when I saw this recipe I jumped on making it. It really came out really good and the noodles cooked perfectly without getting soggy. We’ll make this again for sure!

Crockpot No-Boil Manicotti

(Adapted from Thrifty T’s Treasures)


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2 1/4 cups Cottage Cheese

1 1/4 cup shredded Mozzarella Cheese

1 1/4 cup shredded Parmesan Cheese

2 teaspoons Italian Seasoning

1/4 teaspoon Salt

1/4 teaspoon Pepper

Remaining Ingredients

1 lb Ground Beef

2 jars Bertolli Spaghetti Sauce

14.5 oz can of Diced Tomatoes, drained

8 oz Manicotti shells

1 cup Mozzarella Cheese


Brown the ground beef and add 1 jar of spaghetti sauce and diced tomatoes.


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While meat mixture is simmering, put together your filling by combining all ingredients.


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Place the filling mixture in a gallon size freezer bag and snip off the end.


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Place remaining jar of spaghetti sauce in the bottom of an oval crockpot.


Pipe the filling mixture into the manicotti and place in crockpot.

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Cover the filled manicotti with the meat mixture.

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Cook on high for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.)

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Monday, March 13, 2017

Slow Cooker Garlic Parmesan Chicken and Potatoes

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This dish is easy with the meat and side dish all in one, but it lacked flavor big time. For sure add some additional seasoning before it starts cooking. I also forgot to add the parmesan before taking a picture.

Slow Cooker Garlic Parmesan Chicken and Potatoes

(Adapted from Dinner, then Dessert)


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5 in chicken thighs bone- skin-on                               

kosher salt                                   

black pepper                                   

6 red potatoes, quartered                                   

5 cloves Garlic, chopped                                   

1 tablespoon fresh thyme, chopped                                   

1/2 cup shaved Parmesan Cheese                                   


In your slow cooker aluminum insert (do not heat a ceramic insert, use a skillet instead).


Heat the skillet/insert on medium high heat.


Season the chicken to taste with Kosher salt and black pepper (I used 1/2 teaspoon of Kosher salt and 1/4 teaspoon of black pepper).


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Add the chicken thighs skin side down and brown for 5-7 minutes on each side or until golden brown.


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Add in the potatoes and stir amongst the chicken fat in the pan.


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Add in the chopped garlic and thyme and season as desired with salt and pepper (again I used 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper).


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Cook on high for 4 hours or low for 8 hours.


Add half the Parmesan chicken and cook on high for 15 minutes.


Serve and top with remaining Parmesan cheese.

If your slow cooker runs hot or you use inserts and the chicken steams instead of crisps, finish it in the oven at 400 degrees for 5-7 minutes to crisp up the potatoes and the chicken.

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