BREAKFAST BURRITOS

                 

                Check out the video here - (copy and paste this into address bar)

http://www.buzzfeed.com/scottloitsch/heres-what-you-should-eat-for-breakfast-for-the-rest-of-the#.vgXAw4Dkr

INGREDIENTS:

• Bacon
• Sausage
• Baby Red Potatoes /quartered
• 1 Red Pepper /chopped
• 1 Yellow Onion /chopped
• Salt and Pepper
• 10 Eggs - beaten
• 1 Bag Shredded Cheese
• 1 Bunch Green Onions /sliced
• Flour Tortillas
• Parchment Paper

Directions:

In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.

Gather cooked ingredients - having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling). Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.

To reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!

Butternut Squash and Spinach Lasagna

RECIPE from Julia's Albums.com

INGREDIENTS:

• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, if needed)
• 1/4 + 1/8 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup cooked spinach (8 oz uncooked)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• pepper, to taste
• 10 oz lasagna noodles, cooked 
• 1 and 1/2 cups mozzarella cheese (or more)
• 1/2 cup Parmesan cheese (on top)
• Italian seasoning
• Paprika
• Basil
• 
  

    DIRECTIONS:

   

1. Preheat oven to 375 F.
Butternut Squash Filling:
2. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
3. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
4. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
5. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
6. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
7. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
8. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
9. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
10. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

RECIPE from Julia's Album.com

DOUBLE the RECIPE for some tasty LEFT-OVERS!

• INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound chicken (chicken breast or tenders)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 medium tomatoes, chopped in large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 1 tablespoon crushed red pepper
• 6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
• 1 and 1/3 cups half and half
• 1 and 1/3 cups Parmesan cheese, shredded
• 10 oz penne pasta 
• 1/2 cup Parmesan cheese, grated, for serving
• (optional - saute and add in onions and mushrooms)

      

   DIRECTIONS:

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

CAULIFLOWER CASSEROLE from Tip Hero

You’ll Need
– 1 large head cauliflower, cut into florets (about 20 ounces florets)
– 2 tablespoons flour
– 1 cup whole milk
– 1 egg, beaten
– 1 teaspoon kosher salt
– 1/2 teaspoon fresh ground black pepper
– 2 cups shredded mozzarella cheese
– 2 tablespoons grated Parmesan
– 1 tablespoon chopped parsley

How To

1. Preheat the oven to 350 degrees Fahrenheit.
2. Bring a medium pot of water to a boil and add the cauliflower florets. Boil for 5 minutes, or until nearly tender, and drain.
3. In a medium mixing bowl, whisk the milk into the flour, then add the beaten egg, salt, pepper and 1 cup of the mozzarella cheese.
4. Add the cooked cauliflower and stir to coat with the mixture.
5. Pour the coated cauliflower mixture into a 7-inch-by-11-inch casserole dish. Sprinkle the remaining 1 cup of mozzarella on top.
6. Bake on the top oven rack for 25 minutes, until the top is browned and the cauliflower is tender.
7. Sprinkle with Parmesan and parsley, and enjoy!

       from tiphero.com