Sunday, August 7, 2011

Breakfast Bowls

Not the best photo, but if you click on it you can get a better idea what it's like.

This summer has been largely spent in the kitchen for me. The boys, and Doug, have had different work schedules and keeping them fed has been quite a job! Caleb leaves before 7 am and needs a hearty breakfast since he is doing physical work outside all day. This is something I came up with after seeing something similar in the pre-made section at the store. I make a couple at a time and pop them in the refrigerator and all he has to do is warm them up and he has a homemade breakfast that is going to stick with him longer than sugary cereal...not that I haven't had cereal around, cause sometimes this cook is sick of cooking!

Here's what I do to make these little puppies...

1 envelope of gravy mix, made to package direcitons,
you could totally make your own, but for me this is fool proof

4 sausage links, cooked (you could use any breakfast meat)

1 1/2 cups of frozen hash brown potatoes, cooked

3 large eggs, scrambled and seasoned to your liking

Once everything is cooked, I assemble them in a small tupperware type container, potatoes, eggs, sausage and then top it all with about 3/4 cup of gravy.

Season with more salt and pepper to taste.

To heat, remove lid and microwave 1 minute. Check to see if heated through, if not, put it back in for 30 more seconds and check again. Repeat if necessary.

These amounts make 2 bowls.

Saturday, August 6, 2011

Wraps



Pre-made breaded chicken tenders, I get mine at Aldi's
Lettuce, shredded
Tomatoes, diced
Cheddar cheese, shredded
Dressing of your choice
Flour tortillas

Bake chicken tenders according to package directions.

Cut tenders lengthwise into long strips.

Lay out one flour tortilla and top with lettuce, tomato, chicken, cheddar, and your choice of dressing.






Wrap it burrito style and eat it up!

Chicken Tetrazinni

2 whole chicken breasts, boiled and shredded
1 can cream of chicken soup, I always use low fat/low sodium
1 pint sour cream, again I use the light variety
1/2 cup Parmesan cheese
dash of pepper
1/2 stick butter
small package of angel hair pasta, or your favorite type of pasta

Bring a large pot of water to a boil for the angel hair pasta.

Combine soup, sour cream, Parmesan, pepper and butter in a saucepan.

Add pasta to large pot of water and cook according to package directions.

Bring soup mixture to a boil, stirring constantly.

Add chicken to soup mixture; stir to combine.

Drain pasta and place in 9 X 13 inch casserole dish.

Pour soup mixture over hot pasta and wiggle the pasta around a little to incorporate the sauce in to the pasta. Don't stir it, just slightly combine the two.

Bake uncovered at 350* for 45 minutes.