FARMER'S CASSEROLE

INGREDIENTS

• 6 cups frozen, shredded hash brown potatoes
• 1 1/2 cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
• 2 cups diced, cooked ham (or Canadian bacon)
• 1/2 cup sliced green onions
• 8 large eggs, beaten (or 2 cups egg substitute)
• 2 12-ounce cans evaporated milk (can use whole, 2% or fat free)
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

INSTRUCTIONS

1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.
2. complete recipe HERE

PHILLY CHEESE STEAK CHEESY BREAD

Ingredients

• 8 ounces Ribeye Steak, thinly sliced
• salt and pepper, to taste
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 4 ounces mushrooms, sliced
• 1 loaf French bread, cut in half lengthwise
• ¼ cup mayonnaise
• 8 ounces Provolone cheese, sliced

Instructions

1. Preheat the oven to 400 degrees.
2. Add the salt and pepper to the ribeye steak.
3. Heat the canola oil on high heat in a cast iron skillet.
4. Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip).
5. Add the Worcestershire sauce and toss with the meat.
6. Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
7. Season with salt and pepper to taste.
8. Cook for two minutes, stirring occasionally.
9. Spread mayonnaise over both halves of the bread.
10. full instruction HERE

EASY KETO LASAGNA BAKE | DITCH THE NOODLES!

INGREDIENTS

• 1 lb Ground Beef
• 1/2 lb Italian Sausage
• 1/4 cup chopped white onion
• 1 1/2 cup Marinara Sauce
• 3/4 tsp Garlic Powder, divided
• 1 tsp Oregano, divided
• 1/2 cup Ricotta Cheese
• 1 cup Shredded Mozzarella, divided
• 2/3 cup Parmesan Cheese, divided
• Chopped parsley, for garnish (optional)

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.
3. Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
4. complete instruction CLICK HERE

EGG & CHEESE HASH BROWN WAFFLES

Ingredients

• 1 20-ounce package Simply Potatoes Shredded Hash Browns
• 3 eggs
• 1/4 cup milk
• 1 cup shredded sharp Cheddar Cheese
• 1/4 cup fresh chopped chives plus some for garnishing
• Salt & pepper
• Sour cream for serving, if desired

Instructions

1. Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
2. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. complete full instruction please see HERE 

Cauliflower Casserole

INGREDIENTS

• 1 large head cauliflower, cut into small florets (1.5 lb. florets)
• Olive oil spray
• 1 teaspoon coarse kosher salt (not fine salt)
• 1/4 teaspoon black pepper
• 1/2 cup low fat sour cream
• 2 tablespoons whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Pinch cayenne pepper
• 1 cup shredded sharp cheddar, divided

• 2 tablespoons bacon bits
• 2 tablespoons thinly sliced scallions, green parts

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
3. Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
4. next instruction HERE

Ingredients

• 1 medium onion diced
• 1 bell pepper diced
• 3 celery stalks chopped
• 3 cloves garlic minced
• 1 pounds ¼ chicken andouille sausage cut into thin slices, I used Amylu brand
• 1 pound dry red kidney beans
• 1 tsp salt or more to taste
• 1/2 tsp black pepper
• 1/4 tsp white pepper optional
• 1 tsp hot sauce I used Texas Pete
• 1 tsp fresh thyme or ½ tsp dried thyme
• 2 leaves bay
• 7 cups water
• 10 cups cooked rice

Instructions

1. Rinse the kidney beans and drain.
2. Add all the ingredients (except the rice) to the slow cooker.
3. Set the slow cooker to low and cook for either 6 hours on high or 10 hours on low (total).
4. complete step HERE

Busy Day Soup

Ingredients

1. 1 lb ground beef
2. 1 package onion soup mix
3. 1 3/4 cup mixed frozen vegetables
4. 5 cups water
5. 1 28oz can diced tomatoes
6. 1 cup macaroni, uncooked

Instructions

1. In a large soup pot, brown ground beef. Drain fat.
2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
3. complete instruction HERE

Avocado Hummus Taquitos

Ingredients

• 2 medium avocados
• 8 small flour tortillas
• 1 cup plain hummus
• 1/2 cup shredded pepper jack cheese Mexican blend would also be good
• 2 tsp. olive oil

Instructions

1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray or line with parchment paper.
2. Cut the avocados in half and remove the seeds. Use a large spoon to scoop the avocado out of it’s skin. Slice them into 24 thin pieces (each avocado half gets cut into 6 pieces).
3. click instruction here 

Crispy Vegetable Fritters with Avocado Yogurt Sauce

Ingredients

• 4 cups water
• 1 cup broccoli, stems, matchstick-cut (or pre-cut broccoli slaw)
• 1 cup carrots, matchstick-cut
• 1 cup zucchini, matchstick-cut
• 1/2 cup all-purpose flour, or white whole wheat flour
• 1/3 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper, ground
• 1 teaspoon cumin, ground
• 1/4 teaspoon garlic salt
• 1/8 teaspoon chili powder, ground
• 3 tablespoons green onions, thinly sliced
• 1 large egg, whisked
• 2 tablespoons vegetable oil, Crisco

• 1/2 cup greek yogurt, plain
• 1/2 medium-sized avocado, ripen
• 1 teaspoon dill, chopped fresh
• 1 teaspoon chives, chopped fresh

Instructions

1. Bring 4 cups of water to a boil in a medium-sized saucepan.
2. Cook broccoli, carrots and zucchini for 4 minutes; drain.
3. Pat broccoli mixture dry with paper towels; roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl; stir to coat.
4. next instruction click here 

Salmon with Creamy Garlic Dijon Sauce

Ingredients

• 4 (6 - 7 oz) skinless salmon fillets
• 3 tsp olive oil
• Salt and freshly ground black pepper
• 3 garlic cloves, minced (1 Tbsp)
• 1/2 tsp cornstarch
• 1/2 cup heavy cream
• 1 1/2 Tbsp dijon mustard (or a little more to taste)
• 1/2 tsp honey
• 1/2 cup low-sodium chicken broth
• 1 Tbsp minced fresh dill

Instructions

1. Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).
2. Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
3. Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.
4. Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.
5. Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.
6.  complete instruction here 

INGREDIENTS

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 cups Fiesta blend cheese divided use
• 12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
• 9 extra large eggs divided use
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper diced
• parsley
• 1/2 cup 2% milk or cream

INSTRUCTIONS

1. Preheat oven to 400°.
2. Spray 24 muffin tins with cooking spray.
3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
4. Divide mixture evenly between 24 muffin tins and press down.
5. Sprinkle each with parsley.
6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
9. full instruction here 

BREAKFAST QUESADILLAS

Ingredients

• 6 slices bacon
• 6 large eggs
• salt and freshly ground black pepper , to taste
• 8 ounces cheddar cheese , grated or sliced thin
• 8 large flour tortillas

• salsa, sour cream and guacamole

Instructions

1. Heat a large skillet over medium heat. 
2. Add the bacon slices and cook, turning once, until crisp and brown (or to your preference). 
3. Remove to a paper towel-lined plate. Once cooled, chop into pieces. 
4. Wipe out a little of the bacon grease from the pan. 
5. Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth. 
6. Pour eggs into skillet, season with salt and pepper and scramble until cooked. Remove to a plate.
7. Cover one flour tortilla with a thin layer of shredded cheese. 
8. Top with some of the scrambled eggs and some chopped bacon. 
9. Top with some more shredded cheese and place another flour tortilla on top. 
10. take the complete recipe here : tastesbetterfromscratch.com