Peanut Butter Crunch Bars

 

 Peanut Butter Crunch Bars

1 1/2 cups Chocolate Chips 

1/4 cup Peanut Butter 

1 cup Rice Krispies 

Put Chocolate Chips and Peanut Butter in a medium sized, microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between each interval.

When Chocolate is smooth and melted add the Rice Krispies and stir well.

Spread into an 8 x 8 pan line with parchment paper.*

Freeze for 15 minutes and cut into bars.

Store in the refrigerator or freezer.

*I used my granola bar tray

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup 

1 Onion

 1 Red Pepper 

 1 lb Chicken Breast(about 4) 

 1 Package Fajita Seasoning(about 2 Tbsp)

1 Box Chicken Broth( about 4 cups) 

1 cup Salsa

 1 Tin Rotel or Regular Diced Tomatoes 

 1 tin Corn

 1 tin Black Beans drained and rinsed

3/4 cup Cream

Dice and fry Chicken Breasts with onions and peppers. Add Fajita Seasoning when Chicken is no longer pink.

Add remaining ingredients EXCEPT Cream. Bring to boil. Reduce heat. Simmer for about 15 minutes. Remove from heat and stir in cream. Serve with shredded cheese and tortilla chips. Can also serve with additional salsa, avocado or sour cream.

 

Tortilla Egg Bake

Tortilla Egg Bake

1 large Tortilla 

4 Eggs

1/2 cup Cottage Cheese 

Salt & Pepper to taste

Desired Toppings (bacon, ham, sausage, peppers or spinach)

1/2 cup shredded Marble Cheese 

 Preheat oven to 350º F and grease a 9-inch pie pan with cooking spray.

Place the tortilla into the prepared pie pan.

Blend the eggs and Cottage Cheese; pour the egg mixture evenly over the tortilla. Sprinkle lightly with Salt and Pepper. 

Sprinkle desired toppings on top followed by Shredded Marble Cheese. 

Bake at 350 for about 20-25 minutes or until center of the eggs is set.

Veggie & Turkey Sausage Egg White Frittata

 Veggie & Turkey Sausage Egg White Frittata

4 links Turkey Sausage, sliced 

1/4 cup Onion, diced 

1/4 cup Red Peppers, diced 

1/2 cup Mushrooms, sliced 

1 cup Spinach, chopped

2 cups Egg Whites

Salt & Pepper to taste

1/4 cup shredded Marble Cheese 

Preheat oven to 375°F. 

Saute Sausage and veggies on low-medium heat in a skillet until softened. 

Remove from heat.

Pour in Egg Whites. Sprinkle with Feta Cheese and Salt & Pepper. 

Bake for 15-20 minutes or until set. Remove from oven.

Sprinkle with shredded marble cheese. Slice and serve.

Chicken Nuggets

 

Chicken Nuggets 

1(12.5 oz) can Chicken Breast Chunks

1 egg

1/3 cup shredded Mozzarella Cheese 

3 tbsp Parmesan Cheese or Panko Crumbs 

Seasoning of choice

 (I used 1/4-1/2 tsp Ranch Powder)

Drain the chicken; squeezing out as much of the liquid as possible. 

Mix all the ingredients together in a bowl.

Use a small cookie scoop or a rounded tablespoon and form into small nuggets with your hands. 

This makes about a dozen. 

Bake at 400° for 15-20 minutes, flipping them over halfway through. 

Can also be made in the air fryer but the cooking time will be less.

One Pan Chicken Burrito Bowl

 One Pan Chicken Burrito Bowl

1 lb Chicken Breasts

1 cup Rice

1 can Black Beans, rinsed and drained

1 cup Corn, canned or frozen 

1 medium Onion, diced

1 Bell Pepper,  diced

 2 Tbsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder 

1/2 tsp Garlic Powder 

Salt & Pepper, to taste

1 cup Salsa

2 cups Chicken Broth 

Dice the chicken into bite-sized pieces and season with salt & pepper, cumin, chili powder, and garlic powder.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat.

Add the seasoned chicken to the pan and sauté until cooked through.

Add the diced onion and bell pepper. Sauté for another 5 minutes or until the vegetables are tender.

Stir in the remaing ingredients and mix well.

Bring to a boil. Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Fluff the rice and garnish with any additional toppings. 

Breakfast Croissants

 

Breakfast Croissants:

8 Croissants, sliced in half

12 eggs

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1/2 cup shredded cheese 

16-24 thin slices ham

8 cheese slices

Brown Sugar Mustard Butter 

8 tbsp butter

4 tbsp brown sugar 

4 tsp mustard 

( any leftover butter can be kept in the refrigerator to use on sandwiches at a later date)

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 Whisk together the eggs, milk, salt, and pepper in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture until cooked through. Stir in the shredded cheese. Remove from heat and set aside. 

Place the halved croissants on a cookie sheet lined with parchment paper.

 In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the mustard. 

 Brush the bottom and top halves of each croissant with the butter mixture and top with 2-3 slices of ham followed by 1/8 of the scrambled eggs and a slice of cheese. Close the sandwiches with the top half of the croissants. 

 Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.

 **MAKE AHEAD FREEZER CROISSANTS**

Follow the same recipe but, instead of baking the croissants, after wrapping in foil , put them into freezer bags and store them in the freezer for up to 3 months.

Thaw in fridge overnight, and bake at 350 for 10-15 minutes.