Farmers Market Overnight Breakfast Casserole

Ingredients

• 1 pound sweet Italian turkey sausage
• 1½ cups diced sweet onion (from about half a large onion)
• 8 ounces fresh sliced mushrooms
• 2 cloves garlic, minced
• 2 cups frozen shredded hash brown potatoes (sometimes labeled “country style”)
• 2 cups shredded reduced-fat sharp cheddar cheese, divided
• 1 cup diced green pepper (from about 1 small-medium pepper)
• 2-3 plum tomatoes, seeded and diced (to equal about 1 – 1¼ cups)
• ½ cup chopped green onions (from about 6 onions)
• 12 eggs
• 1¾ cup non-fat milk
• 1½ teaspoons dried parsley
• 1 teaspoon kosher salt
• 1 teaspoon dried basil
• ¼ teaspoon black pepper

Preparation

1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
2. In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
4. In the morning, preheat the oven to 375°F.
5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
6. Remove from oven and allow to cool for 10 minutes before cutting and serving.

Notes

Make-Ahead Options: 
If you need to start on this recipe even earlier than the evening before your brunch, you can cook the sausage, onions, mushrooms, and garlic earlier in the day or a day ahead, and also chop the green peppers and green onions. Refrigerate the sausage mixture and the chopped peppers and onions in separate containers until assembling the casserole.


After the casserole is baked, you can refrigerate leftovers and reheat individual portions in the microwave for quick breakfasts all week.


This also freezes wonderfully. Pre-portion leftovers, wrap each portion individually in plastic, and store in a zipper container in the freezer. Microwave on several layers of paper towel to reheat as needed. After being frozen, the veggies let off water when reheated, but this casserole is still surprisingly terrific, so don’t let that liquid worry you.


For Breakfasts On the Go (Or Snacks and Dinners on Busy Evenings): Nestle re-warmed slices of the casserole into a tortilla for a wrap.


Breakfast for Dinner: You can make this in the morning and refrigerate until baking, or prep it in the afternoon and then cook it immediately, for a fun “breakfast for dinner” option.

Soft and Chewy Gingerbread Cookies

Ingredients

1. • 2 1/4 cups all-purpose flour
2. • 2 teaspoons ground ginger
3. • 1 teaspoon baking soda
4. • 3/4 teaspoon ground cinnamon
5. • 1/2 teaspoon ground cloves
6. • 1/4 teaspoon salt
7. • 3/4 cup butter, softened
8. • 1 cup white sugar
9. • 1 egg
10. • 1 tablespoon water
11. • 1/4 cup molasses
12. • 4 tablespoons white sugar

Instructions

1. Preheat oven to 350F.
2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
4. Beat in the egg, then stir in the water and molasses.
5. Gradually stir the sifted ingredients into the molasses mixture.
6. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
7. Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
8. Bake for 10-12 minutes in the preheated oven.
9. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
10. Makes approximately 30 cookies. Store in an airtight container.

(Recipe from: http://www.madetobeamomma.com/2013/12/best-soft-gingerbread-cookies-christmas-cookie-exchange.html#ixzz3p2OpS9Vz)

Quinoa, tomato, and black bean salad with cumin

This is a great salad to eat on it's own, in a burrito, or turn into a tostada topped with this salad, some fresh avocado, and cabbage.

1 c quinoa
2 c water
1/4 evoo
2 limes, juiced
2 t ground cumin
1 t salt
.5 t red pepper flakes
1.5 c halved cherry tomatoes
5 green onions chopped
1 (15 oz) can black beans
1/4 c chopped fresh cilantro

1. Bring quinoa and water to a boil in a saucepan. Reduce to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10-15 minutes. Set aside to cool.

2. Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl.

3. Combine quinoa, black beans, tomatoes, green onions together in a bowl. Pour dressing over mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in fridge.

* You can add a handful of chopped kale for extra greens.

Roasted Sweet Potato, Wild Rice and Arugula Salad

This was quick, tasty, and perfect for a summer night. Yum!


The Salad Part

- 2 c cooked wild rice (about 1/2 c raw)
- 2 large sweet potatoes, peeled and diced (3-4 c)
- 1 T olive oil
- 1 T chili powder
- salt and pepper to taste
- 3 c arugula
- 1/2 c cashew pieces (or whatever nuts on hand)

1. Cook wild rice (1/2 c to 1.5 c water, boil for 30 minutes). Cool and mix with a bit of the lemon dressing and refrigerate.
2. Mix sweet potatoes with olive oil and chili powder. Roast at 350 for 20-25 minutes
3. Combine arugula, sweet potatoes, wild rice, and nuts with lemon dressing, and bam. It's so good.


Lemon Dressing

Blend together:
- 1/4 c freshly squeezed lemon juice (2 lemons)
- zest of the 2 lemons
- 1/3 c good quality olive oil
- 2 t agave nectar
- 2 cloves garlic
- 1/4 t salt

Lemon dressing

My new go-to lemon dressing recipe. Yum!

- 1/4 c freshly squeezed lemon juice (about 2 lemons)

- zest of the 2 lemons

- 1/3 c good quality olive oil

- 2 t agave nectar

- 2 cloves garlic

- 1/4 t salt

Blend in the Vitamix - refrigerate. 

Vegetarian Chili

We had this tonight. Super tasty and veggie. I think next time, I might toss some spinach leaves in there and swish it around. Bake some cornbread...

Ingredients

• 1 15oz can Kidney beans, drained and rinsed
• 1 15oz can Black beans, drained and rinsed
• 1 15oz can Pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 1 28 oz can crushed tomatoes (I used fire-roasted)
• 1 cup vegetable broth
• 5 garlic cloves, minced
• 1 heaping tbsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp Ghirardelli cocoa powder (unsweetened)
• 1/2 tsp garlic powder
• 1/4 tsp (or a bit less) cayenne pepper
• A couple splashes of soy sauce
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp regular paprika

Directions

1. Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
2. Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
3. Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, green onions, or tortilla chips. I served mine with a piece of cornbread (of course)!

Notes

Adapted from KathEats.com and The Picky Eater

Chicken and Black Bean Crock Pot Soup

2 (15-oz.) cans black beans, rinsed and drained
3.5 c low sodium chicken broth
2 (10-oz) cans tomatoes with green chiles (like Rotel)
1 red bell pepper, minced
4-oz can diced green chiles
1 T ground cumin
1 t ancho chile powder
1 t garlic powder
1 t onion powder
1/4 t oregano
16 oz (2) skinless, chicken breast
1/2 c chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium avocado, sliced
sour cream, for serving (optional)

1. Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree, then add to your slow cooker. Add the remainder of beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, and 1/4 c cilantro.
2. Place chicken breast on top. Set cooker on HIGH 4 hours. Shred chx breast and mix in. Heat through.
3. Garnish with avo, sour cream, scallions, cilantro, and lime.