{Instant Pot} Razorback Soup

{Instant Pot} Razorback Soup

2 pounds Italian sausage (or wild hog, like we used)

2 14.5 oz cans cannellini beans, drained

1 14.5 oz can carrots, drained

1 14.5 oz can diced tomatoes, undrained

1 14.5 oz can collard greens, drained

1 large onion, chopped 

1 clove minced garlic 

4-6 cups chicken broth

1/2 teaspoon each of: salt, pepper, Italian seasoning, garlic powder, onion powder

1/4 teaspoon ground thyme 

1. Push the Saute button on the Instant Pot, and cook the sausage and chopped onion together. Cook until sausage is browned. 

2. Add all other ingredients, and stir to combine. 

3. After putting the lid on the Instant Pot, and making sure the valve is on sealing, push the Manual button on the Instant Pot. Set for 5 minutes. 

4. After the Instant Pot has finished cooking, release the pressure, and taste test to make sure you don't want to add any more of the above seasonings. You can also make this ahead of a meal, and leave it sitting on the 'Keep Warm' feature that the Instant Pot automatically goes to after it finishes cooking. 

Sauteed Bacon & Fresh Spinach

Becca here with one of my family's favorite side dishes.  In fact, when I made this again a few nights ago, I had almost everyone asking for seconds, and it was all gone, even though I had used a full pound of fresh spinach!  I really think even two pounds of fresh spinach wouldn't have had any leftovers either!  This is a super quick and simple recipe, with just two ingredients, bacon and spinach.  It really is delicious though, and a great way to get a lot of veggies in really easily.  Don't let the two full packs of bacon in the photo scare you away, I just use half of one pack, but wanted to picture my two favorite bacons.  I always use either the Oscar Mayer "Natural" one without nitrates, or Farmland Naturally Hickory Smoked "Double Smoked" (my very favorite, but it does have nitrates, etc., and the Oscar Mayer is almost as good, though more expensive).  I like to go ahead and cut up, and then freeze, the other half of the package of bacon, so that it's ready to go next time I have a full tub of spinach to use!

Sauteed Bacon & Fresh Spinach

1/2 of a 12-16 ounce package of your favorite bacon
16 ounce package of spinach (I always use this Taylor Farms Organic Baby Spinach from Sam's Club)

I use kitchen shears to quickly cut several slices of bacon at once into small, bite sized pieces.  Add them to a large pot.

Stirring occasionally, cook the bacon on medium-high (I usually do 6.0 on my stovetop that has a range from 1-10) until it is browned and crispy.

Immediately start adding big handfuls of the spinach, until all 16 ounces have been added.  It will seem like a ton of spinach, but will quickly cook down.

Cook for an additional five minutes, gently stirring occasionally, until the spinach is bright green, and wilted.  Serve immediately.

Be careful not to overcook, you don't want it to be dark green and mushy!!

Broccoli, Ham, & Egg Bake

Jana here with a delicious and healthy meal that makes plenty for leftovers!  I like to make 'breakfast recipes' for dinner, just to change things up. (like one of my all time favorites, this Spinach & Bacon Frittata)  This recipe uses a 9x13 dish, and the food is pretty filling since it has ham and eggs for protein. Because of this, my family was able to eat it for dinner one night, and also have it for breakfast later in the week. I think you could use this idea in muffin tins also, and freeze the muffins to pull out for individual breakfasts as you needed them! I found inspiration for this recipe here.

Broccoli, Ham, & Egg Bake

4-6 cups small broccoli florets (fresh or frozen)
1-2 cups diced ham
1 cup mozzarella cheese, shredded
8-10 eggs, beaten
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
salt and pepper to taste

1. Preheat oven to 375 degrees. Grease a 9x13 baking dish.

2. If using frozen broccoli, thaw. Once thawed (or if using fresh), blanch the broccoli for 2 minutes. (cook in boiling water, then drain)

3. Layer the broccoli in the bottom of the baking dish, then the diced ham. Sprinkle the cheese on top.

4. In a small bowl, beat the eggs well. Add the seasonings, and stir until well combined. Pour the egg mixture evenly over the ham in the baking dish. Use a fork to 'stir' the mixture if you need to spread the egg mixture around a bit.

5. Bake 35-45 minutes, or until the egg mixture is set, and starting to brown.

Enjoy

Cheesy Scalloped Potatoes with Ham

Jana here with a recipe that is really delicious, and easy to put together!  I found the recipe on food.com, which is one of the websites I search if I have a recipe in mind, but want to see different variations and read reviews. A lot of recipes for scalloped potatoes had Velveeta, or cream soups in them, both things I try to avoid when I cook. I was glad to see this recipe with basic, 'real food' ingredients!

Cheesy Scalloped Potatoes with Ham

6 medium potatoes, cubed (I don't peel mine, but you can if you don't prefer to eat the peel)
1/2 cup - 1 cup ham, diced
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper

1. Preheat oven to 350 degrees.  In a medium sized skillet, melt the butter over low heat. Whisk in the flour until smooth. Add milk, and whisk until combined and thickening. Add cheese, and stir until melted. Add the garlic and onion powder, and mix well.

2. Place half of the diced potatoes in a 2 quart baking dish. Add half of the diced ham on top. Repeat this with the remaining potatoes and ham. Pour the cheese sauce over the top of the whole dish. 

3. Cover, and bake for 45 minutes. Remove the cover, and bake an additional 15 minutes, or until potatoes are soft.

Enjoy!

Taco Pie

Hi everyone!  Today's recipe is a delicious one (it's making me hungry even looking at the screen!).  This is also a very kid-friendly recipe, in my opinion.  Taco pie, bursting with flavor.  It was prepared rather quickly and got compliments from my husband so I think I'll be making it again.  I hope you'll give this tasty taco pie a try!

Taco Pie
Ingredients:
3 TB canola oil
8 corn tortillas, cut in half
1 small white onion, chopped
2 cloves minced garlic (I use the kind out of the jar)
Pinch of cayenne pepper
1 pound ground pork
Salt
1 15 ounce can crushed tomatoes
2 4.25 ounce cans chopped green chiles
1 cup frozen corn
1/2 cup chopped fresh cilantro (I use kitchen scissors to cut mine instead of chopping)
1 cup shredded mozzarella

Directions:
1.) Preheat oven to 400 degrees.  Heat the canola oil in a large skillet over medium-high heat.  Add the tortillas and cook, flipping a few times until crispy on both sides. Set on a paper-towel lined plate to drain.
2.) Add the onion to the skillet and cook until soft, about three minutes.  Add the garlic and cayenne and cook about 30 seconds.  Add the pork and 1/4 teaspoon salt and cook until browned.  Stir in the tomatoes, chiles, and corn.  Simmer until slightly thickened, about 3 minutes.  Season with salt and remove from heat. Stir in the cilantro.
3.) Arrange half of the tortillas in the bottom of a 9 or 10-inch pie plate.  Top with half the meat mixture and then half of the cheese.  Repeat with the rest of the tortillas, meat and cheese.  Cover loosely with foil and bake until the cheese melts, about 10 minutes.

Enjoy!
Sara

Roasted Italian Sausage & Potatoes

Jana here with a recipe that was rated a '10' by my husband!  The whole family loved this savory dish!  The preparation time for this dish is quick, although it does cook for about an hour. It is so worth it though!  The flavors are really delicious! We used carrots, onion, sweet red peppers, and garlic for our main additions, but this could easily be adapted for your preference or what you had on hand. I found inspiration for this here.

Roasted Italian Sausage & Potatoes

4 medium sized potatoes (I used some red and some russet), cut into chunks
8 ounces baby carrots
1/2 cup red peppers, sliced
1/2 large onion, sliced
1 tablespoon minced garlic
1/2 pound ground Italian sausage, browned
1 cup chicken broth
2 teaspoons olive oil
2 teaspoons italian seasoning
balsamic vinegar
salt and pepper

1. Preheat the oven to 450 degrees.

2. Combine the potato pieces, carrots, peppers, onion, and minced garlic in a large baking dish. 

3. In a small bowl, mix the chicken broth, olive oil, and italian seasoning together.  Pour this over the vegetables in the baking dish. Bake for 40 minutes. 

4. Add the cooked Italian sausage to the mixture, stirring to mix it in with the other ingredients. Season with salt and pepper, and drizzle with balsamic vinegar.  Bake an additional 10-15 minutes, or until vegetables are desired tenderness.

Enjoy!

Slow Cooker Seasoned Pork Tenderloin {freezer friendly - 3 pounds}

Becca here with another of my favorite type of meals - those that are both freezer friendly AND can be cooked in the slow cooker.  My original inspiration recipe that I started using a couple of years ago is here, though I have changed it quite a bit to suit my family (for example, my husband doesn't love cumin, and I don't usually keep apple juice at home, but almost always have organic apples in the fridge)!  Using a 3 pound pork tenderloin insures that you'll have plenty leftover for a quick meal or two from the freezer later.  I like to serve the meal the day I cook it with the pork sliced, with slow cooker baked sweet potatoes on the side, and then shred the remaining pork and freeze it to use later for a quick Mexican meal that goes great with your favorite toppings, and/or refried beans.  I know the searing of the pork gets an extra pan dirty, but I really think the flavor of browning the meat is worth it.  If you aren't going to try the recipe otherwise though, you *could* skip this step, although I wouldn't recommend it.  Enjoy!

Slow Cooker Seasoned Pork
{freezer friendly - 3 pounds}

3 pound boneless pork tenderloin
1 Tablespoon olive oil
3/4 cup water
1 whole apple

3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons granulated garlic
1 teaspoon paprika
2 teaspons Real Salt

Combine spices (chili powder, cumin, granulated garlic, paprika, Real Salt) in a small bowl.  Rub dry spice mixture onto outer surface of pork.

Heat olive oil in a large skillet until very hot.  Sear (brown) the pork roast in the hot skillet, turning every minute or so, until all sides are browned/seared.

Cut apple into 4-6 large slices, and place into bottom of slow cooker.  Place seasoned, seared pork on top of apples.  Pour 3/4 cup of water around the edges of the slow cooker.  Cook on low about 4-6 hours, or until it is done (it will easily cut/shred with a fork). 

To freeze:  Let cool to room temperature.  Remove any bits of remaining, and shred pork.  Package into your-family-sized portions in quart freezer bags.  Defrost overnight in the fridge, and serve warmed.  We like it served with Mexican/fajita type toppings, carnita style, or it makes an amazing taco filler.  Try refried beans on the side too!

Pizzadillas

Jana here with a really quick, easy, yummy meal! I saw the idea on food.com, and loved how versatile it was. You just need the base ingredients, and then you can easily customize these to fit your family's taste, or even individualize them for each person!  These take minutes to prepare, and taste just like delicious pizza! 

Pizzadillas

Whole Wheat Tortillas
Pizza sauce
Mozzarella Cheese, shredded
Parmesan or Romano Cheese, grated
Italian seasoning
Canadian bacon (or meat of choice!)
Olive oil

1. Heat a small amount of olive oil in the bottom of a large skillet, or on a griddle.  (I used low-medium heat)

2. Place tortilla flat in the bottom, spread a small amount of sauce over the entire tortilla.  Sprinkle with parmesan cheese, italian seasoning.  Add meat.  Top with shredded cheese.  Carefully use a spatula to fold tortilla in half. (as shown in picture)  Cook until browned, then flip and cook the other side. Watch closely so they don't burn.

Enjoy!!

Spinach & Mushroom Frittata

Jana here with one of my favorite recipes that I've made in a long time!  I had some ricotta that I needed to use, and I wanted a recipe that was different from an Italian pasta dish.  I went to All Recipes, where you can do a specific search.  I told the website that I wanted to include ricotta in my recipe, and didn't want pasta.  (this search is great to use up ingredients you have on hand, especially since you can have it exclude things you don't want!)  Frittata recipes started showing up, and they looked delicious!  I chose one, and made modifications to it.  This is a definite 10 on our rating scale!  (Does any one else rate their food?)  My two kids who are old enough to eat the same thing we do (ages 2 and 4) don't always get excited about cooked spinach in recipes.  After the first bite of this frittata, they both started raving about how much they loved it! 

Spinach & Mushroom Frittata

2 teaspoons olive oil
8 ounces sliced mushrooms
1 small onion, chopped (or 1 teaspoon minced onion)
1-2 teaspoons minced garlic
8-10 ounces frozen spinach, thawed and all liquid squeezed out
5 eggs
4 slices bacon, cooked and crumbled (optional...the original recipe was meatless.  I also think ham or chicken would be a good addition)
1 cup part skim ricotta (or cottage cheese)
3/4 cup grated parmesan cheese (or romano)
1/4 teaspoon nutmeg
1/4 teaspoon rosemary
1/4 teaspoon thyme
salt and pepper

1. Preheat oven to 375 degrees.  Heat the olive oil in a medium sized skillet, and add mushrooms, onion, garlic, and spinach.  Saute for 5 minutes. 

2. Combine the eggs, bacon, ricotta, parmesan, and spices.  Add the sauteed mixture, and stir to combine everything.

3. Lightly grease a 9 inch pie pan, and pour mixture in.  Cook for 30-35 minutes, or until it appears to be set up.  Allow to cool for 5-10 minutes before serving.

Enjoy!

{Light} Corn Potato Chowder

Jana here with a recipe I found on Pinterest, that originates from Weight Watchers.  I was pleasantly surprised by the amount of flavor and richness this soup offered, even being a lower calorie version!  The potato is mashed and mixed in as part of the broth rather than being diced as you would normally think.  This adds a thickness and creaminess to the soup that is really yummy!

{Light} Corn Potato Chowder

1 medium potato
1/2 teaspoon olive oil
1/4 cup chopped onion
2 cups frozen corn
1 cup sweet red peppers, diced (I used red and green bell peppers)
Canadian bacon, diced (6 ounces)
2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon hot sauce

1. Pierce potato several times with a fork. Microwave to cook until tender, turning every 2 minutes. It should take approximately 6-8 minutes to cook.  After it has cooled, peel and mash.

2. In the meantime, heat the olive oil in a large saucepan. Add the onion, corn, and red peppers and saute over medium heat for 5 minutes.

3. Stir bacon and milk into saucepan. Add mashed potato, and mix in. Season with salt and pepper, and hot sauce. Cover and simmer on low heat for 10 minutes. (do not allow to boil)

Makes 4 servings.  Enjoy!

Chicken Bacon Ranch Pasta (Lighter)

Jana here with a really delicious, flavorful, quick meal!  My recipe was adapted from a version I found here.  I used whole wheat elbow macaroni, because that's what I already had in my pantry. (I like to 'shop my pantry' when I write my grocery list, even if it means making a few small changes to a recipe!)  I think penne, or any small(ish) pasta would be great in this recipe!  I cooked sliced bacon, but I think if you purchased *real* bacon pieces that come in a bag, it would be good also!

Chicken Bacon Ranch Pasta (Lighter)

8 ounces whole wheat pasta
4 slices bacon, diced
1 tablespoon butter (or olive oil)
1 cup chicken breast, cubed
1 tablespoon all-purpose flour
1/2 package ranch dressing mix
1 cup fat free milk
1/2 cup fat free cheese, shredded (I used monterey jack, but cheddar would be good also!)

1. Cook pasta according to package directions. Drain.

2. In the meantime, cook bacon in medium skillet until crisp. Drain on paper towels, and drain bacon drippings from pan.

3. Add the butter to the medium skillet, and cook the chicken until tender and no longer pink. (it should be starting to brown when done)

4. Sprinkle the flour and ranch dressing over the chicken, stirring to coat.

5. Add the milk, and cook, stirring occasionally until thick and bubbly. Add the cheese and bacon, and stir until the cheese has melted. 

6. Add the cooked pasta to the sauce, stirring to combine.

Enjoy!

Stuffed Pork Chops

My grocery store marks their meat down a certain percentage when it is getting within a few days of the 'eat or freeze by date'.  I always watch for the bright yellow stickers, and sometimes choose the meat I will buy based on these deals. When I saw a good deal on butterfly cut pork chops, I decided to give them a try!  There was a recipe included on the package, so I modified it some, and came up with these Stuffed Pork Chops!  The cooktime is long, but it doesn't take much time at all to prepare the stuffing.  My whole family really enjoyed this recipe!


Stuffed Pork Chops

6 pork loin chops, 2 inches thick, butteflied
1 teaspoon butter
1 onion, diced
1 teaspoon minced garlic
2 cups chicken broth
4 slices bread, cut in 1/4 inch cubes
1/2 teaspoon dried parsley
1/2 teaspoon basil
salt and pepper, to taste

1. Melt butter in nonstick skillet over medium heat.  Saute onions until transparent and soft. Add garlic when you are almost done cooking onions.

2. Add chicken broth, and simmer to reduce by half.

3. Stir in bread, parsley, basil, salt, and pepper.  Remove from heat and let cool.

4. Preheat oven to 325 degrees. 

5. Portion stuffing onto one half of each chop, and fold over the stuffing.  Bake in the preheated oven for 1 hour.  When tested with a meat thermometer, the pork should be 160 degrees F when completed.

Enjoy!

Chili Rubbed Pork with Avocado Salsa

This recipe takes a different spin on the regular 'ol pork chop.  It uses a bit of spice and veggies you wouldn't typically think of as a pork chop topper.  How refreshing!  My whole family (even the toddler!) loves this recipe and it also reheats well for left-overs.  Don't let the long ingredient list intimidate you-it's mostly spices you probably already have in your pantry!

Chili Rubbed Pork with Avocado Salsa
Ingredients:
1 avocado, pitted and diced
1 tomato
2 tablespoons chopped red onion
Lime juice (to taste)
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 TB white vinegar
4 pork chops
1 TB olive oil

Directions: 
1.)  Combine diced avocado, tomato, red onion, and lime juice (to taste) in a bowl.  Stir together to combine and refrigerate until pork chops are cooked.
2.)  Heat olive oil in a large skillet over medium heat. 
3.) In another bowl, combine salt, chili powder, cayenne pepper, cumin, garlic powder, oregano, and vinegar.  Stir well! 
4.) Using a spoon, pour sauce over pork chops and rub in on each side.  Pan fry pork chops until they are cooked through, about 4-5 minutes per side.
5.) Place cooked pork chops on a platter and spoon the chilled avocado salsa on top.

Enjoy!
Sara :)

Slow Cooker BBQ Ranch Country Ribs

Jana here with a slow cooker recipe that completely surpassed my expectations!  I'm not a huge BBQ meat fan, but my husband is.  So I decided to try this recipe from Picky Palate.  The ribs were falling apart when I took them out of the slow cooker, and were so tender!  It was so good, and everyone was asking for seconds! 

Slow Cooker BBQ Ranch Country Ribs

2-3 pounds country style ribs (boneless)
1 packet of Ranch dry seasoning mix
1 1/2 cups Ketchup*
3 tablespoons yellow mustard
4 tablespoons Worcestershire sauce
2 tablespoons white vinegar
1 1/2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon black pepper
pinch of salt

1. Turn slow cooker on high heat. Place ribs in slow cooker, and sprinkle Ranch dry seasoning mix on top.

2. Place remaining ingredients in a medium-sized bowl, and mix well.  Pour BBQ sauce over ribs, making sure to cover all.

3. Cook on high heat for 4-5 hours.

*I prefer to buy Simply Heinz ketchup.  It doesn't have corn syrup, and only has a handful of natural ingredients, unlike most standard ketchups at the store!

Sausage & Egg Breakfast Fried Rice

Becca here with one of our favorite breakfast recipes.  I homeschool our children, and can tell a big difference in them between when we've had a protein packed breakfast and when we haven't, so for the past year or so I've tried really hard to make sure we're getting a good start to our day with a healthy breakfast.  This recipe is actually a combination between the Anytime Breakfast Burritos and Fried Rice, but I thought I'd share it in case you needed a new breakfast meal in your rotation.  Eggs are healthy & inexpensive, but I get a bit tired of eating them every single morning, so this makes a nice change. 

{Sausage & Egg} Breakfast Fried Rice

(this makes a large batch, you'll likely have leftovers, yay!)

6 large eggs

1 pound breakfast sausage (I always use my easy homemade sausage recipe) 

3-4 cups of cooked rice

salt & pepper to taste

1) If sausage is uncooked, cook it in a large skillet, crumbling it as it cooks.  I usually cook several pounds at a time, and then freeze the cooked, crumbled sausage for a quick & easy meal later!

2) When sausage is no longer pink inside, scoot it to one side, and add eggs to the empty space in the skillet you just created.  Because your skillet is hot, they will almost immediately begin cooking; use your spatula to start scrambling them, adding the sausage in as they begin to set.  Before the eggs are quite done, scoot the sausage & eggs to the side and add the cold rice to the empty spot in the hot skillet.  Continue to chop it up and mix it into the sausage & eggs until everything is evenly combined and hot.  Serve and enjoy!

Pork Chops with Mushrooms and Shallots

Lately we've been eating a type of meat, with a vegetable or two on the side fairly often for dinner. These pork chops were perfect for such a meal! The sauce on top is rich with flavor and savory. It almost tasted like a roast! This made quite a bit of sauce and I wish I would have made some brown rice to go with this meal as well because the sauce would have been delicious on top! If you make these (and I hope you will) I recommend making some brown rice to go along!

Pork Chops with Mushrooms and Shallots
Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts

Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g 

Adapted from Food and Wines

Ingredients:

• 1 tsp butter
• 4 pork loin chops (with bone), 1 inch thick, trim all visible fat
• 1/2 tsp salt
• fresh ground pepper
• 1/4 cup chopped shallots
• 1 cup fat free chicken stock
• 10 oz sliced baby bella mushrooms
• 1 tbsp dijon mustard
• 2 tbsp chopped, fresh parsley

Directions:
In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

**Note-I found 1 tsp of butter to be WAY too little for cooking 4 pork chops! Although I didn't drench the chops in butter I did use more than 1 tsp for sure! You may be the judge of how much you need, but I'm fairly certain the pork chops would have burned, had I only used such a small amount.


Happy Eating!
Sara

Cross Family Fried Rice!

Becca here with one of my favorite quick weeknight meals.  Even better, it's a great way to clean out the fridge & use little bits of leftovers up without anyone even realizing it!  I've written down some measurements to get you started, but feel free to use what you have; there's no exact ratio of meat to veggies to eggs to rice that you have to get perfect :)  I think you'll have a hard time paying the big bucks restaurants often charge for fried rice once you've tried this at home; I actually prefer it to the restaurant's, I think it has more flavor.  Remember, I'm mostly giving suggestions (and measurements for those of you that like to go 'by the book' :) so feel free to use what veggies you have.  Broccoli, peas, snow peas, bean sprouts, it's all good.  I've tried to describe the process in great detail in case this is your first time making fried rice, but I can have the whole dish on the table in 15 minutes, making it a super quick dish.  The main thing to remember is hot skillet, cold rice!

Cross Family Fried Rice

2 T. oil
12 oz. frozen mixed vegetables
1 cup frozen cooked small shrimp
4 large eggs
3 cups cooked rice (truly leftover, as in cold, rice works significantly better)
1 - 2 T. soy sauce (to taste)

Heat oil in a large skillet over medium-high heat.  When it is hot, add your meat & veggies.  Stirring occasionally, cook 2-3 minutes or until no longer frozen, if applicable.

Scoot meat and vegetables over to the side, and add 4 large eggs.  Break the yolks, and begin stirring the veggies into them.  If you have your skillet nice & hot, as it should be, as you toss & mix the veggies, meat, and eggs, they will almost immediately start 'scrambling' and looking cooked. 

When you have mostly solid, although not completely done eggs, scoot everything to the side again and add the rice.  Use a wooden spatula to chop the rice & incorporate it into the veggie/meat/egg mixture.

Add soy sauce, and continue stirring for another minute or two until everything is evenly mixed & finished cooking. 

Mini Broccoli Bacon Quinoa Quiches

Becca here with a recipe I am SO super excited about!  When I saw this recipe for Mini Ham Cheese Quinoa Cups online recently, I knew they were something I had to try.  However, you know I can't just follow a recipe as written, and I actually ended up changing more than half of the ingredients from the original recipe, but the idea is still the same.  Best of all, they're super healthy, and my family loved them!  In case you aren't familiar with quinoa (it is pronounced keen-wah), it is sort of similiar to rice, gluten free, has a large amount of complete protein, amino acids, etc.  Basically a great food :)  My local small town store here carries it, although by planning ahead a bit and either ordering from amazon or buying from the bulk bins at Ozark Natural Foods, I can get it for less than half the price.  You cook it nearly identically to rice also; add water, bring to a boil, simmer until water is absorbed.  Super easy.  We ate these for breakfast, and the few leftovers we had reheated beautifully the next day.  I think I'll make a double batch next time even, my husband was looking for some to take in his lunch after we had eaten them all.  Oops!

Mini Broccoli Bacon Quinoa Quiches

3 cups cooked quinoa (about 1 cup uncooked)
4 eggs
1 1/2 cup finely chopped cooked broccoli
1 cup grated real parmesan cheese
1 cup cooked, diced bacon
1/4 cup dried diced minced onion (the kind in a canister on the spice aisle)
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 350.  Add all ingredients into a large bowl, and stir well to combine. 

Spray mini muffin tins (regular muffin tins are fine also, just cook an extra 5 minutes or so) with nonstick spray.  Fill each cup with quinoa mixture, packing tightly.  Bake 15-20 minutes, or until edges and top are starting to get a light brown touch. 

Remove from the oven, and wait at least five minutes before removing from the muffin tin (to allow the eggs to set, the same way you would do a quiche before cutting into it so you'll have nice looking slices).  Serve and enjoy!

'Anytime' Breakfast Burritos

Becca here with one of my absolute favorite 'standby' meals.  I titled them "Anytime" breakfast burritos because although they do contain the traditionally 'breakfasty' eggs & sausage, I never hesitate to serve them at any meal.  In fact, I nearly always have the ingredients on hand for when we need a quick & filling meal that I know everyone will eat & love.  Add salsa & sour cream and a side of beans for a more Mexican meal, or fruit and juice for a great brunch.  I've also stirred rotel in at the end.  Lots of possibilities here!

"Anytime" Breakfast Burritos

8 eggs

1 pound breakfast style sausage (I make my homemade breakfast sausage recipe)

shredded cheese (our family favorite is sharp cheddar)

tortillas

In a large skillet over medium-high heat, cook breakfast sausage, crumbling with a wooden spoon as it cooks.  When it's browned on the outside & no longer pink inside, pour sausage onto a paper towel lined plate to drain.  I place another plate, upside down, on top to keep it warm.

In the same skillet, add eggs.  I stir them nearly constantly as they cook.  Since your skillet and stovetop are already hot from cooking the sausage, it will only take a few minutes.  The eggs will be done when they are set up, but still slightly moist.  At this point, add sausage back into the skillet.

I lay the tortillas on top of the sausage/egg mixture just for a few seconds each, literally, as I'm fixin the burritos, so that they are warmed.  Fill tortillas, top with cheese, and enjoy!

15 Bean Soup

Jana here with a recipe that is very easy, and also really delicious!  All you need to start this soup is a bag of 15 Bean Soup!  This is found at the grocery store on the aisle with the bags of dry beans.  The brand my store carries is Hurst's, and I was very pleased with the quality of the beans!  There was a recipe on the back of the package, and I followed it closely, with great results!  I used the 'Quickcook Method', and it only took a few hours. (as opposed to needing to soak the beans overnight, etc)

15 Bean Soup

1 bag of 15 bean soup (20 ounces)
1 pound ham or smoked sausage
1 cup onion, chopped
1 can diced tomatoes (14.5 ounces)
1 teaspoon chili powder
1 teaspoon lemon juice
1-2 cloves minced garlic
salt to taste

1. Place rinsed beans in a pot with 3 quarts of water.

2. Bring to a rapid boil.  Reduce heat, cover and continue boiling 60-70 minutes.  Stir occasionally to prevent sticking.

3. After 60 minutes, add ingredients. Simmer for 30-45 minutes. 

4. Add contents of ham packet, and salt and pepper to taste.

This makes a lot of soup, so it could easily be eaten for a few nights, and frozen for a future meal!  Soup is a great freezer meal food!