Category:

Lunch

EGGS BENEDICT CASSEROLE

by Sheryl June 23, 2022

written by Sheryl

PREP TIME: 24 HRS 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 24 HRS 45 MINS | YIELD: 4 to 6 servings

This Eggs Benedict Casserole is simply amazing! It’s a great breakfast/brunch to impress everyone. A casserole that is excellent for all occasions or even just for an everyday breakfast.

INGREDIENTS

6 English muffins, cut into 1” pieces (low carb sub these English muffins)
1 tbsp butter
1 tsp onion powder
8 eggs
1 lb. of ham, diced
1 c. half and a half (low carb sub heavy cream)
1 tsp dry mustard
1/4 tsp paprika
Kosher salt
Fresh cracked black pepper

Hollandaise Sauce:

1/2 c. unsalted butter
3 egg yolks
1-2 tablespoons fresh lemon juice (I use closer to 2 tablespoons)
1/4 teaspoon salt
Pinch of pepper (I use a small pinch of cayenne)

HOW TO MAKE EGGS BENEDICT CASSEROLE

Step 1: Using butter, grease a 2-quart baking dish. To the bottom of the dish, spread half of the English muffin cubes. On top, spread half of the ham. Do another layer for the remaining muffin cubes and ham.

Step 2: Place the eggs, half and half, onion powder, dry mustard, salt, and pepper in a large bowl. Mix well until combined.

Step 3: Over the ham and muffin cubes, evenly pour the egg mixture. Cover the casserole and keep it in the fridge overnight.

Step 4: Prepare the oven and preheat it to 350 degrees F when ready to bake. Then, take the casserole out of the fridge and thaw while the oven is preheating.

Step 5: Place the casserole in the preheated oven and bake for about 35 to 50 minutes, uncovered, or until the edges are bubbling and the top starts to brown. Once the eggs are set and a knife inserted in the center of the casserole comes out clean, take the dish out of the oven. Tent with foil while making the hollandaise sauce.

Hollandaise Sauce:

Step 7: Blend the egg yolks, salt, pepper, and 1 tbsp of the lemon juice until mixed. Set aside.

Step 8: Add the butter to a small saucepan over medium-high heat. Melt the butter until foaming.

Step 9: At top speed, blend the egg yolk mixture for 2 seconds. Pour in the hot butter in a thin stream while the blender is running. The sauce will be a thick cream after adding two-thirds of the butter.

Step 10: Adjust the seasonings according to taste.

Step 11: Before serving, drizzle the casserole with the hollandaise sauce and sprinkle with paprika. Enjoy the casserole right away.

NOTE:

If the top is getting brown too quickly, simply tent the casserole with foil.

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June 23, 2022 0 comment

All Recipes Breakfast Dinner Lunch

Breakfast Casserole

by Sheryl June 23, 2022

written by Sheryl

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8

Cheesy and oh so good! This Breakfast Casserole is an amazing recipe that you can easily whip up using four ingredients in less than an hour. A great addition to your weekly menu rotation that’s excellent to serve for breakfast, brunch, or even dinner. This is also perfect for feeding a big crowd! Keep any leftovers casserole in an airtight container and store in the fridge for up to 3 days. Before serving, reheat in the microwave, covered, or in a 350 degrees oven for a few minutes until heated through.

If you are searching for another freezer-friendly casserole, well, this casserole is a great option. Not only that this is easy and quick to throw together, but it is also very delicious. To freeze, bake and let the casserole cool fully. Keep in an airtight container or zip-top bag (or cover tightly with aluminium foil or 2 layers of saran wrap) and store in the freezer for up to a month. And before I forget, this casserole is also excellent to make a day ahead.

Enjoy this casserole by itself for breakfast or serve this with some cinnamon rolls or pancakes and a fresh squeeze of orange juice or a cup of freshly brewed coffee for a complete meal.

Ingredients

6 eggs, beaten
1 lb. mild breakfast sausage
2 c. shredded cheddar cheese
1 can of crescent rolls

How to make Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: In a skillet, cook the sausage until no longer pink. Drain the excess grease when done.

Step 3: In the bottom of the prepared baking dish, spread the crescent rolls and top with sausage. Over the sausage, pour the eggs and generously sprinkle with cheese.

Step 4: Place in the preheated oven and bake the casserole for about 30 minutes.

Nutrition Facts:

Amount Per Serving: Calories 276, Total Fat 18.6g 24%, Cholesterol 170mg 57%, Sodium 465.5mg 20%, Total Carbohydrate 13.1g 5%, Sugars 3.3g, Protein 11.7g 23%, Vitamin A17%, Vitamin C0%

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June 23, 2022 0 comment

All Recipes Lunch

GREEK PASTA SALAD WITH TORTELLINI

by Sheryl June 18, 2022

written by Sheryl

TOTAL TIME: 20 MINS | PREP TIME: 20 MINS | SERVINGS: 12

This Greek pasta salad with tortellini is an amazing dish excellent for holidays, potlucks, and parties. It can also be a delicious grab-and-go lunch and snack. This salad is bursting with flavors that everyone will surely love. A fuss-free, crowd-pleaser pasta salad that is the best in town! Another impressive addition to your regular menu rotation.

INGREDIENTS

GREEK PASTA SALAD:

2 tbsp olive oil
1/2 c. red onion, chopped
1 1 ½ c. English cucumber, sliced and quartered
1-pint cherry tomatoes – halved
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 c. pitted Kalamata olives, drained and sliced
1 20-ounces bag of refrigerated cheese tortellini

SUN-DRIED TOMATO FETA PESTO:

3 peeled garlic cloves
1 8.5-ounce jar of sun-dried tomatoes in oil
1/4 c. almonds
1/4 c. feta
1 tbsp lemon juice
1/4 c. red wine vinegar
1 tsp dried oregano
1/4 tsp red pepper flakes
1 c. fresh basil leaves, packed
1 tsp salt
1/4 tsp pepper

GARNISH (OPTIONAL):

3 tbsp freshly chopped parsley
¼ c. feta

HOW TO MAKE GREEK PASTA SALAD WITH TORTELLINI

Step 1: Following the package directions, cook the tortellini in generously salted water until al dente. Drain when done and rinse with cold water. In a large bowl, transfer the tortellini and toss with 2 tbsp olive oil. Then, add the cucumbers, tomatoes, bell peppers, red onions, and olives.

Step 2: To a food processor, add the Sun-Dried Tomato Feta Pesto ingredients. Pulse until finely chopped. To the pasta, add the pureed Sun-Dried Tomato Feta Pesto and toss well until the pasta is evenly coated.

Step 3: You can serve the Greek pasta salad with tortellini right away. Or chill in the fridge first for at least 2 hours up to overnight, covered.

Step 4: If desired, you can toss extra olive oil, feta, and some fresh parsley into the salad. Serve and enjoy!

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June 18, 2022 0 comment

All Recipes Breakfast Dinner Lunch

Tomato Ricotta Tart

by Sheryl June 17, 2022

written by Sheryl

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8 slices

Enjoy summer all year round with this amazing Tomato Ricotta Tart. The punch of summer flavors and bold colors of this tart came together perfectly. Serve this delicious tart for breakfast or brunch, lunch, or even dinner. This tart is also great for any party or a brunch buffet.

INGREDIENTS

CRUST:

¼ c. extra virgin olive oil
1 ¼ c. all-purpose flour
¼ tsp baking powder
3 tbsp ice water
2 tbsp pine nuts, lightly toasted and coarsely chopped
¼ tsp kosher salt
¼ tsp ground black pepper

FILLING:

1 large egg, lightly beaten
2 cloves garlic, minced
¾ c. part-skim ricotta cheese
½ c. Gruyere cheese, shredded, divided
1 lb fresh tomatoes, seeded and cut into 1/4” thick slices
½ c. chopped fresh basil, divided
½ tsp kosher salt

How to make Tomato Ricotta Tart

Step 1: Prepare the oven. Preheat it to 450 degrees F. Using cooking spray, lightly grease a 9-inch pie pan.

Step 2: Place the flour, pine nuts, salt, baking powder, and pepper in the bowl of a food processor. Process until mixed.

Step 3: In a small measuring cup, whisk the olive oil and water. Add this to the food processor while it is still running and blend until you have a crumbly dough that is just coming together.

Step 4: Into the prepared 9-inch pie pan, sprinkle the dough. Using your fingers, gently press the dough into an even layer on the bottom and up the sides. Place in the preheated oven and bake for about 10 minutes. Then, take the dough out of the oven and set it aside.

Step 5: Place the ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 c of the Gruyere cheese in a large bowl. Mix well until blended and pour in an even layer over the crust in the pie pan. On top, arrange the slices of tomato in a circular pattern, slightly overlapping the pieces. Over the tomato slices, sprinkle the rest of the 1/4 c. Gruyere cheese.

Step 6: Place in the oven and bake for about 25 minutes or until the filling is set and the cheese has melted. Remove from the oven when done and allow the tart to rest for about 10 minutes before you sprinkle the rest of the 1/4 c chopped fresh basil on top. Slice the tart and serve warm. Store any leftovers in the fridge, covered, for up to a week. When ready to consume, reheat in the microwave.

NUTRITION FACTS:

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June 17, 2022 0 comment

All Recipes Dinner Lunch

CRUSTLESS TOMATO PIE RECIPE

by Sheryl June 13, 2022

written by Sheryl

This crustless tomato pie has been one of my family’s favorites for years. It is very delightful and pretty easy to whip up fast. The perfect pizza to serve for brunch, lunch, or dinner. With an Italian flair from the fresh herbs and mozzarella cheese that brings everything together! This easy crustless tomato pie recipe is a must-try!

INGREDIENTS

2 eggs, beaten
1 tbsp butter
4 tomatoes, sliced
1 clove garlic, minced
1/2 c. onion, chopped
2 tbsp fresh oregano, chopped
2 c. mozzarella cheese, shredded, plus extra for sprinkling over top
6-7 leaves of basil, chopped
1/2 tsp black pepper
1-2 tsp salt

HOW TO MAKE CRUSTLESS TOMATO PIE

Step 1: On plates, lay the sliced tomatoes and lightly sprinkle with salt. Allow them to sit for at least 10 to 20 minutes up to 30 minutes.

Step 2: In a small skillet, melt the butter over medium-high heat. Once the butter has melted, add the onion and garlic to the skillet and cook for about 8 minutes, stirring often, until the onions have softened. To a medium-sized bowl, transfer the onion/garlic mixture. Then, add the cheese, eggs, herbs, and pepper. Mix well.

Step 3: Drain the water from the plates with the tomatoes. Gently blot the tomatoes using a paper towel to soak up any excess moisture.

Step 4: On a greased pie pan, arrange the tomatoes in a single layer and top with around 1/4 cup of the cheese mixture. Repeat the layers with the rest of the tomato slices and cheese mixture, ending with a layer of tomatoes. Sprinkle the final layer with mozzarella cheese.

Step 5: Place in the oven and bake for about 30 to 40 minutes at 375 degrees or until the edges are lightly browned. Remove from the oven when done and let the pie sit for about 5 to 7 minutes.

Step 6: Serve and enjoy!

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June 13, 2022 0 comment

All Recipes Appetizers Lunch

VEGGIE CAKES

by Sheryl June 8, 2022

written by Sheryl

PREP TIME: 1 HR | COOK TIME: 20 MINS | TOTAL TIME: 1 HR 20 MINS | YIELD: 30 cakes

These delicious, crispy on the outside and fluffy on the inside veggie cakes are incredibly amazing! These healthy veggie cakes are perfect for your picky eaters to eat their veggies. Serve these veggie cakes as a side dish, and these are also wonderful for lunches.

INGREDIENTS

4 large eggs
3 large zucchini, grated and drained
2 c. broccoli, grated
6 large carrots, grated
1 cup corn kernels
1 teaspoon granulated garlic
1/2 c. breadcrumbs, I used panko
1/2 c. Parmesan cheese, grated
1/2 c. flour
1/2 teaspoon baking powder
1 teaspoon Cajun seasoning, optional, if you like a little kick
oil for pan
1 onion, diced and sautéed (optional)
2 teaspoon salt
1/2 teaspoon pepper

HOW TO MAKE VEGGIE CAKES

Step 1: Sprinkle the grated zucchini with 1 tsp salt and set it in a fine-mesh strainer. On top of the zucchini, place a bowl or plate to weigh it down. Allow it to sit for at least 30 minutes to an hour. Then, drain and wrap the grated zucchini in a clean towel or a piece of cheesecloth. Squeeze the water out, then set the drained zucchini aside.

TO MAKE THE CAKES:

Step 2: Place the flour, baking powder, pepper, granulated garlic, or Cajun seasoning, if using, breadcrumb and cheese in a large bowl. Mix well until combined. Then, add the vegetables and toss well, ensuring to break up the zucchini and everything is coated with the flour mixture.

Step 3: In a small bowl, crack the eggs and lightly whisk. Pour this over the veggies and mix well.

Step 4: Drizzle a teaspoon or two of oil in a saute pan or skillet over medium-high heat. Swirl the pan to coat the bottom. Into the hot pan, drop a spoonful (or use a scoop) of the mixture. Using your fingers, flatten it out to make a patty. Cook for about 4 to 5 minutes per side, decreasing the heat if the patties start to brown too quickly.

Step 5: To a cooling rack set inside of a sheet pan, transfer the cakes. You can also use a paper towel-lined baking sheet instead.

NUTRITION FACTS:

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June 8, 2022 0 comment

All Recipes Breakfast Lunch

Fluffy Southern Buttermilk Biscuits

by Sheryl May 31, 2022

written by Sheryl

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 10

These heavenly Fluffy Southern Buttermilk Biscuits not only taste great, but smell amazing, too! It’s a simple recipe that you can whip up using only a few ingredients. In under thirty minutes, these lightly golden and fluffy biscuits are ready to serve at any meal!

Ingredients

1-1 ¼ c. cold buttermilk
5 tsp baking powder
½ c. cold butter or vegetable shortening
½ tsp baking soda
3 c. all-purpose flour
melted butter or heavy cream to brush the tops
1 ½ tsp salt

How to make Fluffy Southern Buttermilk Biscuits

Step 1: Prepare the oven. Preheat it to 450 degrees F. Using the parchment paper, line a baking sheet.

Step 2: In a large mixing bowl, sift the dry ingredients.

Step 3: Cut the cubed butter or shortening into the dry ingredients with a pastry blender. You can also do this in a food processor until you have a crumbly mixture that resembles peas.

Step 4: Into the mixture, whisk in a cup of cold buttermilk until the crumbs are just completely moistened. If needed, add up to 1/4 c extra buttermilk. At this point, the dough should be a little sticky, but not overly wet.

Step 5: On a lightly floured surface, roll or pat the dough to around 3/4-inch thickness. Using a floured 2-inch cookie cutter, cut the dough into rounds, making sure not to twist the dough with the cutter. Lift the cookie cutter after cutting the dough. You can re-roll any dough scraps and repeat the process.

Step 6: On the prepared baking sheet, lay the biscuits at least 2-inches apart. Brush each cookie top with melted butter or heavy cream. Place in the preheated oven and bake for about 13 to 15 minutes or until the biscuits are lightly golden and puffed.

Step 7: Remove from the oven when done and brush the biscuits again with melted butter. Serve the buttermilk biscuits right away. Enjoy!

Note:

For this recipe, I prefer low-fat or whole-fat buttermilk and not fat-free.

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May 31, 2022 0 comment

All Recipes Lunch

Ridiculously Amazing Asian Ramen Salad

by Sheryl May 30, 2022

written by Sheryl

Prep Time: 2 hrs 10 mins | Total Time: 2 hrs 10 mins | Servings: 8

This Asian Ramen Salad is a favorite at potlucks and parties. It is incredibly easy to whip up and guarantees the best tasting, unconventional salad. The crunchy ramen added a fabulous texture and bite to this amazing salad. To make sure the ramen salad does not get soggy, you want to add it right before serving the salad. If you do not want the extra crunch, you can add it before placing the salad in the fridge to chill. If you want to add sesame oil, you can but keep it to just half a tablespoon so as not to overpower the salad. I also get so many questions about the seasoning packet. You can add it if desired, but I would not suggest it, as it is packed with not-so-good ingredients, and it contains too much sodium.

INGREDIENTS

¾ c. vegetable oil
16 oz. bag coleslaw mix
1 c. sliced almonds
½ c. granulated sugar
5 stalks of scallions, sliced
⅓ c. white vinegar
1 c. sunflower seeds, de-shelled/shelled/no shells
6 oz. dried ramen, (any flavor is okay, you won’t be using the seasoning packets so it doesn’t matter)

How to make Ridiculously Amazing Asian Ramen Salad

Step 1: Place the coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions in a large bowl.

Step 2: Put the vegetable oil in a large measuring cup along with the vinegar, and sugar. Mix well. It is okay if the sugar is not fully dissolved.

Step 3: Over the coleslaw mix, pour the mixture, and toss well using a large spatula until all are coated well.

Step 4: Using plastic wrap, cover the bowl and chill for at least 2 hours in the fridge. Serve the salad either cold or at room temperature. Enjoy!

NOTES:

1. Into a Ziplock bag, place the ramen block and gently crush with a rolling pin into smaller pieces.

2. You can add the seasoning packets if desired.

NUTRITION FACTS:

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May 30, 2022 0 comment

All Recipes Lunch

Three Pepper Salad

by Sheryl May 30, 2022

written by Sheryl

Prep Time: 1 hr | Total Time: 1 hr | Servings: 4

I love salads because they are so easy & quick to throw together and very versatile. I have my list of salad favorites and this Three Pepper Salad is one of them. The ingredient list is not very long. All this require is some red onion, yellow, red, & orange pepper, parsley, rice vinegar, sesame oil, and crumbled feta. Sea salt and pepper are a given to taste. This is a pretty simple salad that you can whip up quickly. It’s a no-fuss BBQ side dish that is a favorite of many. If you love salads as I do, then you have to give this Three Pepper Salad a try very soon! This recipe is just in time for summer!

For presentation, slice the peppers into long, thin strips, as well as the onions. This salad should be made in advance, so there is time to marinate the peppers. This will guarantee the best zesty salad perfect for BBQ. This is also excellent even if you are very picky about your veggies or simply want to use whatever you have on hand. As I said, this salad recipe is very simple. It’s amazing especially if you are craving some zesty action. This three pepper salad is nice, refreshing, and not your typical side salad!

Ingredients

1/2 red onion
1 yellow pepper
1/2 c. parsley
1 orange pepper
2 tbsp rice vinegar
1/3 c. crumbled feta cheese
1 tbsp sesame oil
Sea salt and pepper
1 red pepper

How to make Three Pepper Salad

Step 1: Place the cored, seeded, and sliced peppers into a large bowl.

Step 2: In the same bowl, add the sliced onion and parsley.

Step 3: Next, add the vinegar and season with salt & pepper.

Step 4: Cover the bowl and place it in the fridge for at least 1 hour. Before serving, toss the salad with feta cheese. Enjoy!

Nutrition Facts:

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May 30, 2022 0 comment

All Recipes Lunch

Chicken Pot Pie Recipe

by Sheryl May 20, 2022

written by Sheryl

Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8

Creamy, rich, and full of amazing flavors – this chicken pot pie is comforting food at its finest! The golden-brown buttery-soft, flaky pie crust is filled with a delicious chicken filling. Make a large pie or four small ramekins. Or you can easily double the recipe if you are very hungry!

Ingredients

Filling:

1/2 c. milk
1/4 c. all-purpose flour
6 tablespoons unsalted butter, softened
1 tablespoon cornstarch
A medium carrot, peeled and diced
Small onion, finely chopped
1 celery stalk, diced
1/2 medium-size russet potato, peeled and diced
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
2 medium-size baked chicken breasts diced
1/2 c. frozen peas
Freshly ground black pepper to taste
Salt to taste

Pie pastry:

1 egg yolk plus 2 teaspoons milk mixed well, for brushing
2 c. all-purpose flour
1 c. 227 grams cold unsalted butter, cut into cubes
1 tablespoon white vinegar
1/4 c. ice water
1/2 teaspoon kosher salt

How to make Chicken Pot Pie

Step 1: In a small bowl, whisk 4 tbsp softened butter with flour.

Step 2: Dissolve the cornstarch in milk in another bowl and set aside.

Step 3: Melt 2 tbsp butter in a large saucepan. Once the butter has melted, add the onion, carrot, and celery. Saute for about 3 minutes over medium-high heat. Next, pour in the broth and add the potatoes. Bring everything to a boil, then decrease the heat to simmer. Put the lid on and cook for about 10 minutes or until the veggies are just tender.

Step 4: To the pan, add the butter and flour mix. Bring everything to a gentle boil while stirring constantly.

Step 5: Add in the milk and the cornstarch mixture. Bring to a boil and season with salt & pepper. Add the chicken and peas. Stir and cover. Allow the mixture to cool.

Step 6: For the pie dough, combine the flour and salt in a food processor. Then, add the butter and process it a couple of times until the butter is the size of peas. Pour in the water and vinegar. Pulse a couple more times until the dough forms into a ball.

Step 7: On a large piece of Saran wrap, transfer the dough. Twist to tighten the plastic and shape the dough into a ball. Cut the dough ball into two pieces and flatten each into a disk. Cover the disk with a plastic wrap and keep it in the fridge for an hour. Or you can twist both ends of the plastic wrap like wrapping a candy. Then, cut the dough into 8 discs to make 2 smaller chicken pot pies.

Step 8: Prepare the oven. Preheat it to 400 degrees F.

Step 9: Roll the two dough discs into circles (the first one around 13 inches in diameter and the second one to about 10 inches) on a lightly floured work surface. Make a couple of slits in the second (10 inches) dough circle using a sharp knife. With the larger dough circle, line a 9-inch pie dish, overhanging the dish by about half inches. You can make smaller pot pies in ramekins, and roll out 4 disks into 8 to 9-inch circles and 4 disks into 5 to 6-inches circles.

Step 10: Into the baking dish of or ramekins, spoon the chicken filling. Tent using the second sheet of dough, then crimp the edges and tuck them in. With the egg yolk wash, brush the top.

Step 11: Place in the middle rack of the preheated oven and bake for approximately 50 minutes or until the pastry is golden brown. Remove from the oven when done and allow the chicken pot pie to rest for about 15 minutes before serving.

Nutrition Facts:

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May 20, 2022 0 comment

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