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| Breakfast Casserole |
Mon Breakfast Casserole
Tue Lemon Fried Chicken and Edamame Rice
Wed Corn Chowder and Cheddar Biscuits
Thur Pot Roast
Fri Hot Beef Sandwiches
Sat Vegetable Fried Rice
Breakfast Casserole Bake
1 lb roll breakfast sausage
10 eggs
3 oz cream cheese, softened
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 tsp each salt and pepper
Preheat oven to 350F. Brown and drain the sausage. In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.
OR EASY ONE PAN MEAL: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Pour above egg mixture over the Sausage mixture and bake as directed above.
Serving with toast and fruit salad.
Serving with toast and fruit salad.
POT ROAST
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
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| Crock Pot Roast` |
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings
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| Fried Rice without extra veggies |
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix (optional)
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.
Lemon Fried Chicken
Ingredients:
vegetable oil to cover bottom of large skillet
2 boneless chicken breasts, sliced into 1 inch cubes
Salt and pepper
Breading:
¼ cup corn starch
1 cup panko bread crumbs
1 egg and ½ cup milk beat together.
Sauce:
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 lemon, juice and zest
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/2 cup chicken stock
Directions
Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.
In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.
Beef Pot Roast
4 cloves garlic, pressed
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.
Veggie Fried Rice
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