Brunch Pizza

Wondering what to do with all that leftover ham from Easter?

Brunch Pizza

Mix together
2 eggs slightly beaten
3/4 C milk
1/4 t. Salt

In a 9" square pan put
1 pkg. crescent rolls and press out seams (this is the crust)
bake for 8 minutes or until lightly brown at 350 degrees

Place the ham or bacon on the crust

Sprinkle cheddar

Pour in egg mixture on top, bake for 20 minutes at 375, look for eggs to be set.

summer squash, asparagus and penne with white sauce

Summer squash, asparagus, & penne w/white basil sauce (Serves 4) courtesy of Ingredients 8oz whole wheat penne 4 small summer squash, sliced 1 cup asparagus, chopped 2 cloves garlic, minced 1 8oz container fat free ricotta 1 cup half half 1/4 cup shredded parmesan 15 basil leaves, chopped pepper to taste Method Cook pasta according to directions, then drain. Meanwhile cook squash, asparagus, & garlic until tender. Stir in half and half & ricotta. Mix with pasta, cheese, pepper, & basil when ready to serve.

Chicken Caesar Pasta

Chicken Caesar Pasta

1 (8 oz.) pkg. bow tie pasta (farfalle)
4 chicken breast halves, thinly sliced
1 bottle Caesar dressing, divided
2 green onions, sliced
1 (10 oz.) pkg. frozen sugar snap peas
1 cup fresh spinach, torn

Cook pasta according to package directions; rinse and drain. Sauté chicken in 3 tbsp. dressing in skillet for 4-5 minutes or until almost done. Add green onions and peas; cook 4-5 minutes or until tender. Add spinach and cook 1-2 minutes or until wilted. Toss mixture with pasta and serve with remaining dressing.

Easy Paella

Easy Paella

• 1 Tbsp. Grapeseed Oil
• 2 leeks or onions, sliced
• 8 oz. chorizo sausage, chopped
• 2 tsp. turmeric
• 2 cups long grain rice
• 4 cups fish stock or chicken stock, heated
• 16 oz. frozen peas
• 1½-2 lbs. frozen cooked shrimp, defrosted
• 1 lemon, cut into wedges
• 4-Qt. Round Casserole w/Lid

Heat oil in casserole until it shimmers. Add leeks or onions and cook until softened but not browned, about 5 minutes. Brown chorizo and stir in turmeric and rice. Mix well. Pour in hot stock and bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add peas and cook 5 minutes. Stir in shrimp 1-2 minutes before rice is done, to heat through. Serve immediately with lemon wedges. Serves 6-8 people.
Note: Chorizo sausage comes from Spain and has a smoked paprika flavor. You can use pork or chicken instead ― cook for 5 minutes with 1 tsp. smoked paprika before adding rice.

Avocado Salsa

Avocado Salsa:
You can eat this with chips, put it on your tacos or even use it as a salad dressing.

1 Avocado
1 tomato
2 scallions
1 lime
1 green chile
A pinch of: (or to taste depending on your preference)
Cumin
Coriander
2 T. cilantro
1 T. Chile oil
Salt & Pepper

Mash avocado, mix in all ingredients and serve.

Green Curry Chicken

Green Curry Chicken
Ingredients: 1 clove garlic, 1 shallot, 1 yellow onion, 1 red pepper, 1 head broccoli (or frozen equivalent), 1 Japanese eggplant, 2 cans coconut milk, 1T green curry paste, 1c frozen peas, 1 can water chestnuts, 1 rotisserie chicken (or a couple breasts)

Directions:

1. Shred cooked chicken and set asked
2. Sauté shallot and onion in coconut oil, add garlic, salt and pepper.
3. Add broccoli, eggplant, red pepper, curry paste, and coconut milk.
4. Add chicken, peas, and water chestnuts.
5. Add plenty of red pepper flakes and Sriracha hot chili sauce to taste.
6. Enjoy

Chicken "Dive In"

Chicken “Dive In”
Ingredients: 1.5 lb chicken breast, 4c broccoli, 1c sliced mushrooms (optional), ½ c diced onions, 1c coconut milk, ½ t salt, 1t garlic powder, 1T curry powder, 1t paprika, sliced almonds.

Directions:

1. Preheat oven to 350
2. Place raw chicken in a pan and sorinkle with s&p. Add enough water to cover the chicken.
3. Boil and simmer about 15-20 minutes.
4. Remove chicken and add broccoli to water 3-4 minutes (save for broth for another time)
5. Cut chicken into bite sized pieces
6. Add broccoli, mushrooms, onion, coconut milk and spices. Mix well.
7. Spread into an 8x8 baking dish (glass) and sprinkle with sliced almonds
8. Bake for 30 minutes.
9. Enjoy

Slow cooked Salsa Chicken

Ingredients: 28 oz jar of salsa of your choice, about 1 lb chicken breast

Directions:

1. Put chicken in the slow cooker.
2. Cover with salsa.
3. Cook on low for 6 hours
4. Enjoy

Thai Vegetable Soup

Thai Vegetable Soup

Ingredients: 2 Tbsp olive oil (or coconut oil, yum), 1 onion (finely chopped), 2 c shitake mushrooms (I didn't add these), 1 quart vegetable broth, 1 can coconut milk, 1 Tbsp minced ginger root, 2 Tbsp lime juice, 1/4 tsp Celtic sea salt, 1 head broccoli (I used a bag frozen stir fry mix), cilantro for garnish (optional), I also added in a little bit of curry, and chili powder to taste because I thought it was bland without it,  and protein of your choice (I added diced chicken)

1. Warm oil in a large saucepan over medium heat
2. Add onion, stirring frequently until softened, about 10 minutes
3. Add mushrooms and sauté for 5 minutes
4. Stir in broth and coconut milk, bring to simmer
5. Reduce heat to medium and add broccoli and ginger and cook 3-5 minutes
6. Stir in lime juice and salt
7. Ladle soup into bowls and garnish with cilantro
8. Enjoy :-)

I actually just dumped everything into the crock-pot as is and let it cook all day.