Broccoli, Egg & Cheese Breakfast Casserole

The first time I had a similar breakfast casserole to the one I am going to post, I swear, it was life changing. I love almost everything breakfast. I say almost everything because I have a deep hatred towards bacon. I’ve been called “terrorist” before because it’s true, who hates bacon? Well I do. Something about the texture and the appearance – I just cannot do it. The smell too. Makes me want to vom.

Back to the topic at hand. This breakfast casserole is legit. There are so many different things you can do with this recipe. You could throw any sort of meat in it that you want – sausage, ham… bacon or even veggies! We decided on broccoli for our casserole & it was so yummy. Just swap out the broccoli in the recipe for whatever you’d like – spinach, tomatoes, mushrooms, onions, meat – you name it, i’m sure it would be just as delicious!

Also, this recipe is super easy to make. If you have a half hour of time you’re pretty much set. Prep is pretty quick & it only takes about 20-25 minutes to bake in the oven. Easy-peasy! You could even prepare it the night before if you’re pressed for time & bake it the next day! It’s so great. Enjoy!

 

Broccoli, Egg & Cheese Breakfast Casserole

Prep Time:  10 Minutes Bake Time: 20-25 Minutes

Ingredients:

  • 1 Can Crescent Rolls

    IMG_20151213_104402
    Broccoli, Egg & Cheese Casserole
  • 4 Eggs
  • 1 Cup Mild Cheddar
  • 1 Cup Monterey Jack
  • ¾ Cup Low-Fat Milk
  • ½ TBSP Butter, Cubed
  • 1 Medium Head of Broccoli, Cut into Bite Size Pieces
  • Salt/Pepper

Directions:

  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray & line with crescent rolls. Gently press the crescent roll pieces together so they cover the bottom evenly.
  • While oven is preheating steam the broccoli so it turns bright green. You can do this over the oven or in the microwave, whatever is easiest for you! Once broccoli is steamed set aside & allow any moisture to drain from the broccoli.
  • In a medium bowl add eggs & milk & beat until combined. Set aside.
  • Layer the broccoli on top of the crescent roll crust as evenly as possible. Next sprinkle the cheese over the broccoli. Pour the egg mixture over the cheese & broccoli. Allow to spread out & sprinkle with salt & pepper.
  • Place into the preheated oven & bake for 20-25 minutes or until mixture begins to turn golden & eggs are cooked.
  • Allow to cool & set slightly before serving & enjoy!

 

 

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Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!


Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes

Ingredients:

  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping

Directions:

Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!

No-Cream Cream of Broccoli, Cauliflower & Carrot Soup

I have so many delicious new recipes to share with you all. I have been slacking on my blog duties, typical, but i’m back! I have 5 new recipes to share with ya’ll. Who knows when i’ll get them all written & posted, but I’m hoping by the end of this week they’ll all be up. They are just too darn delicious to not share!

Life has been good though. Real good. Headed to the beautiful Stone Harbor, NJ beach this weekend which I am VERY excited about. I was sadly only able to get to the beach once this year & it was too chilly to even go onto the beach. Depressing, I know. I’m only 2 hours away from the beach there is no excuse for this behavior. So this weekend I vow to get sand in my hair, breath salty air through my lungs, soak in that Vitamin D & sip wine. Wine on wine on wine! I cannot wait!

The recipe that I’m going to share with you all tonight is called “No-Cream Cream of Broccoli, Cauliflower & Carrot Soup.” I found a “No-Cream Cream of Broccoli Soup” recipe in the September 2015 issue of Everyday w/ Rachel Ray magazine & knew right away that I had to try it. Not only do I LOVE broccoli soups, but I love soups that I get to put into the blender. It blends all the flavors so so well & heck, makes it so much easier to slurp up! The cannelli beans give it a creamy texture without the cream, which is a win in my book. I mean I LOVE cream don’t get me wrong, but I also love where I can make things healthier without really changing the taste, you know? Now my soup wasn’t SUPER creamy, but it was SUPER fresh tasting & such lovely flavors all blended together as one. I hope you all enjoy it as much as I did.


No-Cream Cream of Broccoli, Cauliflower & Carrot Soup

Prep: 20 Min                      Cook Time: 55 Min

Ingredients:

  • 2 TBSP Olive Oil
  • 1 LB Fresh Broccoli, Stems Cut-Off & Cut into Chunks

    No-Cream Cream of Broccoli, Cauliflower & Carrot Soup
    No-Cream Cream of Broccoli, Cauliflower & Carrot Soup
  • 1LB Fresh Cauliflower, Stems Cut-Off & Cut into Chunks
  • 1/2 C Carrots, Diced
  • 1 Shallot, Diced
  • 3 Leeks, White Part Only, Diced
  • 5 C Low Sodium Chicken Broth
  • 2 Cans Cannelli Beans (15 OZ Each), Rinsed
  • 2 TBSP Lemon Juice
  • 1/2 tsp Lemon Zest
  • 1/2 C Cheddar Cheese, Extra for Topping
  • 1/4 C Parmesan Cheese

Directions:

  • Dice shallot & white parts of the 3 leeks. Set aside & begin cutting up rinsed broccoli, cauliflower & carrots.
  • In a large saucepan heat olive oil over medium heat. Add diced shallots & leeks to pot & cook through for approximately 5 minutes.
  • Once shallots & leeks are cooked through add the chicken broth & cannelli beans. Bring to a simmer & begin adding broccoli, cauliflower & carrots. Allow to simmer for approximately 30-40 minutes until vegetables are soft.
  • In a blender begin pureeing soup in batches. Return pureed soup to pot & continue to heat on medium heat.
  • Add lemon juice, lemon zest, cheddar cheese & parmesan cheese. Heat for approximately 10 more minutes until soup is heated through and flavors are blended.
  • Spoon into bowls & top with a little extra cheddar cheese. ENJOY!

Spring Vegetable Lemon Soup w/ Chicken

It’s been WAY too long since my last post. I have been cooking up a storm, but just can’t seem to find the time to sit down and get all of my thoughts on what I’ve been cooking together. Sometimes life just gets in the way!

I have had many people ask me for this recipe so before doing anything tonight I wanted to get this up for everyone to start making their very own Spring Vegetable Lemon Soup w/ Chicken. It’s such a simple soup, but so refreshing & light. It’s the perfect soup for a spring & summer. The lemon juice and fresh vegetables give it such a lovely taste.

I got my inspiration from The Cozy Apron’s Lemony Chicken & Spring Veggie Soup w/ Quinoa & Fresh Basil. I haven’t quite figured out how to make things from complete scratch so I always need a little inspiration to help me get started. I like to use other recipes as like an outline. Soups are a great way to add your own little spin on things. It’s so hard to mess up a soup! Feel free to get creative.

If there are other veggies you want to add, go for it! I think a little spinach or kale would go great with everything in this soup & might just have to add it next time I make this, which will be soon.

Without further ado, I give you my Spring Vegetable Lemon Soup w/ Chicken recipe below. I hope you all enjoy it as much as I sure did!

Spring Vegetable Lemon Soup with Chicken

Serves About 5-7

Ingredients:

Spring Vegetable Lemon Soup with Chicken
Spring Vegetable Lemon Soup with Chicken
  • 1 Lb Chicken Breast, Baked
  • 2 Shallots, Sliced
  • 1 Lemon, Zested (set aside) & Sliced
  • Dash Lemon Pepper (Sprinkled over Chicken)
  • 2 TBSP Butter
  • 1 TBSP Olive Oil
  • Salt/Pepper
  • 5 Cups Low Sodium Chicken Broth
  • 2 Cloves Garlic, Minced
  • Half Yellow Onion, Diced
  • 1 Cup Chopped Carrots
  • 5 Cup Frozen Peas
  • 1 Cup Zucchini, Chopped
  • 1 Cup Yellow Squash, Chopped
  • 1 Can Chickpeas, Drained & Rinsed
  • 2-3 tsp Lemon Zest
  • 4 TBSP Lemon Juice
  • 1 Cup Cooked Quinoa

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place chicken in a baking dish, sprinkle both sides of chicken with Mrs. Dash Lemon Pepper seasoning. Layer sliced lemon slices on top of chicken. Spread sliced shallots around chicken breasts. Fold parchment paper onto top of chicken loosely in baking dish (keeps moisture inside & chicken juicy). Bake for approximately 30-40 minutes depending on thickness of chicken. Once chicken is fully cooked remove from over & cut into bite sized pieces. Set aside until ready to add to soup.
  2. Cook 1 Cup quinoa according to directions on box & set aside.
  3. Meanwhile, heat butter & oil in large soup pot at medium heat. Once melted add carrots, diced onion & garlic. Let simmer until slightly translucent & garlic becomes aromatic. Sprinkle w/ Mrs. Dash Lemon Pepper seasoning & stir to combine.
  4. Add chicken broth, cover & bring to a simmer, medium/low heat worked best for me. While chicken broth is heating up, begin slicing up your vegetables & adding them to the pot along with the chickpeas. Let simmer for approximately 25 minutes before adding the peas, chicken & cooked quinoa to soup.
  5. Once peas, diced chicken & quinoa is added to the soup add the lemon zest & juice. Stir. Taste to see if any salt/pepper needs to be added. Add accordingly until you reach your preferred taste. Cover & simmer for another 5-10 minutes until everything is at an even temperature. Scoop from the bottom to be sure your getting a little bit of everything & ENJOY!