Sweet Potato Breakfast Skillet with Bacon

Do I seriously need to say anything more? I've made it a bunch and it's delightful.

Photo Credit to Allergy Free Alaska

12 ounces of bacon, cut into 1-inch pieces {or 16 ounces...}
Additional bacon fat, lard, ghee, or coconut oil
5 cups diced sweet potatoes (about a 1/2 inch dice)*
4 cups diced zucchini
1 cup chopped onion
1 red bell pepper, chopped
6 large eggs
Black pepper to taste

In a 12-inch cast iron skillet, cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
Preheat oven to 400 degrees (F).
Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
Stir in bacon pieces. Remove from heat.
Make 6 wells in the potato and veggie mixture; break one egg into each well.
Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.

*Note: Cut all veggies the night before to save tons of time in the morning.

Recipe Source: Allergy Free Alaska

Chinese Green Beans with Turkey over Rice

Yummy, but will try in lettuce wraps next time...because why not?

Photo Credit to Weary Chef

1 tablespoon sesame oil
1 small bunch green onions sliced thin
2 cloves garlic minced or crushed
1 pound ground turkey
2 tablespoons chili garlic sauce {I used Mae Ploy}
2 tablespoons hoisin sauce
1 teaspoon crushed ginger
1 pound washed and trimmed green beans or Chinese long beans if available
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar

Heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.

Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

Recipe Source: Weary Chef

Skillet Butternut Squash, Sausage and Penne Pasta

This doesn't have the most flavor of any dish, but it was pretty homey and yummy.

Photo Credit to Mel's Kitchen Cafe

1 large shallot (or 1/4 cup minced yellow or white onion)
2 cloves garlic, finely minced or pressed
1 pound chicken sausage (if links, remove the casing)
1/2 teaspoon salt
1/4 teaspoon black pepper
5 1/2 cups low-sodium chicken broth {I used 6ish}
12 ounces penne pasta
3 cups peeled and diced butternut squash
3 cups coarsely chopped fresh baby spinach
2 large sage leaves, torn into small pieces, or 1/4 teaspoon dried, more or less to taste
1 cup (about 4 ounces) shredded or cubed fontina or mozzarella cheese
Salt and pepper to taste
Freshly grated Parmesan for serving, if desired

In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.

Recipe Source: Mel's Kitchen Cafe

Sweet Potato Crusted Spinach Quiche

Healthy and delicious. I love sweet potatoes!

Photo Credit to Fourteen Forty

Sweet Potato Crusted Spinach Quiche
2 medium sweet potatoes
Olive oil spray
1 bunch spinach
1/2 small onion
1 clove garlic
4 eggs
1 cup grated fresh mozzarella
Spring herbs (dill, parsley, chives) to taste
1 tablespoon organic white miso {I actually used tahini...this is optional}
1/4 cup white cheddar cheese
1/4 cup parmesan cheese
Sea salt and pepper to taste

Peel sweet potatoes and slice thinly with a food processor.
Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
Blend eggs and mozzarella in a medium bowl. Add herbs, white cheddar cheese, and miso {or tahini or nothing}.
Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with parmesan cheese on top.
In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
Tastes best a little warm.

Recipe Source: Slightly adapted from Fourteen Forty

Veggie Ham and Egg Cheese Bake

I love hearty veggie breakfasts. This one was great to prep cut everything the night before.

Photo Credit to Skinnytaste

Veggie Ham & Egg Cheese Bake
2 cups shredded reduced fat sharp cheddar
1 tbsp olive oil
1/3 cup sliced scallions
5 oz sliced shiitake mushrooms {or regular}
1/2 cup chopped red bell pepper
7 oz finely diced lean ham steak
3/4 cup diced tomatoes, seeded
1 cup finely chopped broccoli florets
7 large whole eggs
5 large egg whites
1/4 cup fat free milk
1/2 tsp kosher salt
1/4 tsp ground black pepper
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Place 1 cup of cheese into the baking dish.
Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Recipe Source: Skinnytaste

Mexican Stuffed Peppers with Quinoa & Black Beans

Love this because it was vegetarian and easy and quick.

Photo Credit to One Lovely Life

Mexican Stuffed Peppers with Quinoa & Black Beans
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1c quinoa, uncooked
½ medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 (4oz) can diced green chiles (don't drain)
¼ c cilantro, minced
¼ tsp salt
¼ tsp pepper
olive oil, if desired
½ c Monterrey Jack, grated*
½ c cheddar cheese, grated*
1 recipe red enchilada sauce (or 1 (28oz) can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe Source: One Lovely Life

Loaded Broccoli Cheese and Bacon Soup

Anything with bacon is delicious and this is no exception. Loved it.

Photo Credit to Mel's Kitchen Cafe

Loaded Broccoli Cheese and Bacon Soup
3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Recipe Source: Mel's Kitchen Cafe

Simple Skillet Green Beans

Have mercy. These are amazing. Simple, so so delicious, and healthy-ish.

Photo Credit to Mel's Kitchen Cafe

Simple Skillet Green Beans
1 teaspoon oil or butter
1 pound fresh green beans, ends trimmed
3/4 cup low-sodium chicken or vegetable broth
Salt and pepper to taste

In a large 12-inch nonstick skillet, heat the oil or butter over medium heat. Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly.
Pour in the broth and bring the beans/broth to a simmer. Cover the skillet and cook anywhere from 6-10 minutes, depending on how tender you like your green beans. Keep an eye on the skillet - if it is simmering too vigorously and the liquid evaporates out, add a bit more as needed.
Season with salt and pepper to taste and serve immediately.

Recipe Source: Mel's Kitchen Cafe

Grilled Ginger-Sesame Chicken Chopped Salad

This was super yummy. I love the marinade, but I might put less cabbage and more romaine {especially for Scott}.

Photo Credit to Cooking Classy

Grilled Ginger-Sesame Chicken Chopped Salad

Dressing and Marinade
1/4 c low-sodium soy sauce
2 Tbsp finely minced ginger
3 Tbsp canola oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
1/2 tsp salt, then more to taste as desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts
Salad
2 (9 oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise {or Romaine lettuce}
1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

For the marinade:
In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.

In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

Recipe Source: Cooking Classy

Homemade Pizza Sauce

Mel does it again. The simplest, most flavorful pizza sauce I've ever made. And make at least once a month!

Photo Credit to Mel's Kitchen Cafe

1 (14 1/2-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
Pinch of crushed red pepper {optional}

Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Recipe Source: Mel's Kitchen Cafe

Chicken Chili

Hey-o. This is my favorite chili recipe right now...and by right now, I mean for the last 5 years. It's delicious, healthy and yummy, plus scrumptious. Get the picture?

Photo Credit to Mrs Harding Cooks

Chicken Chili
3 boneless, skinless chicken breasts, cooked and shredded
4 cups chopped yellow onion {2-3 onions}
2 tbsp. olive oil
2 cloves garlic, minced
3 bell peppers {I used 1 red, 1 green and 1 yellow}
2 tsp. chili powder
2 tsp. ground cumin
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1 chipotle chili in adobo sauce, finely diced {I couldn't find this, left it out}
2 tsp. kosher salt
2 (28 oz.) cans whole peeled tomatoes in puree, not drained
2 (15 oz.) cans beans, drained and rinsed {I used 1 can black and 1 can pinto beans}

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Sauté the onions 5 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. {You could also break the tomatoes up with your fingers.} Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

It's very healthy on it's own, but I like to serve it with chips, cheese and sour cream.

Recipe Source: Mrs. Harding Cooks

{Healthy} Skillet Summer Vegetable Lasagna

Delicious. Simple. Healthy. Yummy.

Photo Credit to Mel's Kitchen Cafe

{Healthy} Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

DIRECTIONS
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Mel's Kitchen Cafe

{Healthy} Butternut Squash Chipotle Chili with Avocado

The awesome thing about a huge butternut squash is...you can make, like, a million different dinners. Okay, three. But seriously, that's awesome, right? Yeah, this stuff is so yummy. A little bit spicy {and gets spicier if you leave it in the fridge for a day}, yummy adobo flavoring, and super healthy. Plus I loved adding the avocado.

Photo Credit to Cookie & Kate

{Healthy} Butternut Squash Chipotle Chili with Avocado

1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped
4 garlic cloves, pressed or minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chili powder
1 teaspoon ground cumin
½+ tablespoon chopped chipotle pepper in adobo {More if you want it spicier}
1 bay leaf
¼ teaspoon ground cinnamon
14-ounce can diced tomatoes, including the liquid
4 cups cooked black beans or 2 cans, rinsed and drained
14-ounce can (about 2 cups) vegetable {I used chicken} broth
2 Avocados, diced
3 corn tortillas for crispy tortilla strips {or chips}
cilantro (optional, for garnish)

In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if desired.
By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and toss in the tortilla slices. Sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.

Recipe Source: Cookie & Kate

Broccoli Beef

Oh man. I love stir fry anything because it's fast and, lets face it, who doesn't love rice? This thing was awesome and I loved it. Another reason Mel is my best friend (creeper? Yep, that's me.)

Photo Credit to Mel's Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Recipe Source: Mel's Kitchen Cafe

Rhubarb Custard Bars

My mother-in-law gives me plenty of rhubarb every year since that's one of the only things she can grow in her short growing season. So, I'm always looking for new recipes. She gave me this one and it is off the hook {hello 90's}. Creamy and tangy and sweet.

Photo Credit to The Baker Chick

Rhubarb Custard Bars

2 cups all purpose flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

1/4 cup plus 3 tablespoons all-purpose flour

1 cup whipping cream

3 eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup whipping cream, whipped

Preheat oven to 350 degrees. In a bowl, combine the flour and sugar then cut in butter until the mixture resembles course crumbs. Press into a greased 9x13 pan. Bake for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 40-45 more minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator.

Recipe Source: Sharrie Webster

{Mom's} Pasta Salad

I feel like this is a classic "90's" salad, but I absolutely love it. I grew up with my mom taking it everywhere and it brings back so many great memories.

Photo Credit to Deep South Dish

{Mom's} Pasta Salad

1 16 ounce bottle Zesty Italian dressing

1/2 bottle Schilling Salad Supreme

1 red onion, diced

1 cucumber, diced

2-3 tomatoes, diced

1 green pepper, diced

Optional:

freshly grated parmesan cheese

avocado, diced

Italian salami, sliced

cheese, cubed

Cook pasta according to package directions and rinse with cold water. 

Mix the other ingredients well. Then add the pasta.

Chill for at least two hours {best when chilled overnight}, then serve.

Recipe Source: Susan Warren

Cheese Vegetable Soup

This is a classic cheesy soup…but you add a whole bunch of vegetables. Plus there is no cream of anything soup in it. That makes it healthy enough to eat for a week, right? That's right, it does.

Photo Credit to Kraft

Cheese Vegetable Soup
4 cups potatoes, cubed
2 cups carrots, diced
2 cups celery, chopped
1/2 onion, chopped
2 teaspoon salt
4 cups water
2 tablespoons butter
1/2 cup flour
1 teaspoon dried mustard
3 1/2 cups milk
1/8 teaspoon pepper
2-4 cups cheese {I used all cheddar, but you can use any kind!}
1 bag frozen chopped broccoli
3 teaspoons chicken base

Boil potatoes through water together for 20 minutes. While they're boiling, make cheese sauce.
Mix 3 cups of milk with all sauce ingredients {butter through pepper}. Add the other 1/2 cup milk to thin.
Add as much cheese as you feel is needed. Heat until cheese melts.
When vegetables are cooked add broccoli and chicken base.
Combine cheese sauce with vegetables. Don't let it come to a boil, just heat through, then serve!

Recipe Source: Paige Bennett

{Healthy} Mac & Cheese

Sweet sauce! I love cheese. So I love any excuse to use cheese in any dish I make. Sharrie sent me this recipe about a year ago and I'm so glad I finally tried it! It's a thick cheesy sauce with just a little pumpkin-ny flavor. Better than I expected! It is the best healthy alternative to mac & cheese I've ever made!

Photo Credit to blissfullydelicious.com

{Healthy} Mac & Cheese
8 ounces macaroni
15 ounce can of pumpkin
8 ounces {or more if you prefer} Cheddar cheese
1/4 teaspoon garlic salt
salt and pepper, to taste

Cook macaroni. While it's draining, put pumpkin, cheese, and spices in the pot and heat over medium heat. When cheese is all melted, add macaroni and enjoy!

Recipe Source: Sharrie Webster

Note: Next time I will add some milk to make it a little thinner.

Omelette in a Bag

Omelettes are delicious but I hate cooking them. I'm really awful at it. But eggs with tomatoes, mushrooms, avocados, cheese, ham, bacon….the list gets longer and I get happier. This is an awesome way of doing it. Super simple, everyone can make their own at the same time, and it's a great way of making them while camping!

Photo Credit to Favorite Family Recipes

Omelette in a Bag

2 eggs {Yes, two eggs is enough for one omelette}
1 Tbsp. water

additional ingredients (to your liking):
cheese, shredded
ham, diced
bacon, cooked & chopped
sausage, cooked & crumbled
tomato, diced
bell peppers, diced
onion, chopped
mushroom, sliced
(whatever other toppings you like)

Optional Toppings:
Salt & pepper
Sour cream
salsa
avocado
guacamole
(any additional topping ingredients you like)

Bring a large pot of water to a boil (appx. 2/3 full)
While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water.
Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smoosh the ingredients around a little bit to get an even distribution.
Place bags (up to 6) in the boiling water and cook for 13 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes). Make sure the tops of the bag don't hang out over the edge of the pot, especially if you are doing it over a fire-- you don't want the plastic to melt.
Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

Recipe Source: Favorite Family Recipes

Hoisin Rice Noodles with Shrimp

This recipe is so easily adapted. We've only used it with chicken, but I bet it would be awesome with shrimp. Also, I cook my vegetables, and I use a LOT of them. It's basically a stir fry, but amazing. The sauce is SO amazing!!

Photo Credit to Mel's Kitchen Cafe

Hoisin Rice Noodles with Shrimp

1/2 cup low-sodium soy sauce
1/3 cup water
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter or tahini
1 1/2 pounds shrimp, peeled and deveined
12 ounces rice noodles
Grated carrots, chopped green onions, chopped peanuts, chopped cilantro, chopped red pepper for topping

Prepare the rice noodles according to package directions by soaking in hot water.
For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
Heat a large, nonstick skillet over medium heat. Pat the shrimp {or whatever protein you use} dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
Drain the noodles and add them to the hot skillet with another 1/2 cup of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.

Cook Vegetables with another 1/2 cup of sauce.

Place noodles, protein, and vegetables in separate bowls; then the leftover sauce in another bowl.
Allow everyone to dish up themselves and en.joy!

Recipe Source: Adapted from Mel's Kitchen Cafe