One Pot Taco Casserole

Ingredients

• 1 tablespoon – olive oil
• 1/2 cup, chopped – onion
• 1 medium – bell pepper, red
• 1 cup – quinoa, uncooked
• 1 1/2 cup – Vegetable Broth
• 1 can drained solids – pinto beans
• 1 can – diced tomatoes, canned
• 1 cup – Corn, canned
• 2 teaspoon – chili powder
• 1 teaspoon – cumin, ground
• 1/8 teaspoon – salt
• 1/8 teaspoon – Black pepper, ground
• 1 medium – Avocado
• 1 fruit (2" dia) – limes
• 2 tablespoon – Cilantro, chopped

Directions

1. In a large skillet add the oil, onion, and bell peppers. Cook over medium high heat until the vegetables start to soften, about 5 minutes. 2. Add the quinoa, broth, beans, tomatoes, corn, chili powder, cumin, and salt and pepper. Stir well to combine. 3. Cover and continue to cook over medium high heat until the quinoa us cooked, stirring occasionally, about 20 minutes. 4. Remove from the heat and add the avocado, lime juice, and cilantro. Adjust the salt and pepper to taste. Stir to combine and serve right away. You can serve this dish its own just as it is but it's also excellent with a little cheese and sour cream on top, used as a taco filling, on top of baked potatoes, in taco salad, or even to dip tortilla chips in. Notes: This recipes is very flexible. You can use the type of quinoa you like (red, black, white, or a blend), as well as the type of beans your prefer (black and small red beans are also great in this).

Crockpot Breakfast Casserole

Ingredients 

 

Serve 8

 

– 1 dozen eggs

– 1 cup milk

– 2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)

– 1 lb of bacon or veggie Morning Star bacon- cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)

– 1/2 cup onions – diced

– 3 cups cheddar cheese – shredded

– 1/4 teaspoon dry mustard

– 1/4 teaspoon garlic powder

– 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)

  Directions: 

 

1. Beat 12 eggs until well blended.

 

2. Next, beat in milk and garlic powder, mustard, 1 tsp salt & 1/2 tsp pepper. Set aside.

 

Crockpot Breakfast Casserole - Steps

3. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions.

 

4. Next sprinkle 1/3 of the bacon.

 

5. Last but not least, top with 1 cup of cheese.

 

Crockpot Breakfast Casserole - Steps -

 

 

 

6. Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.

 

7. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

Cauliflower Pepperoni Pizza Casserole

Ingredients

1. 1 large cauliflower head - cut up into small bite size pieces
2. 4 tablespoons heavy cream
3. 1 tablespoon butter - melted
4. 2 cloves garlic - minced
5. 15 slices of pepperoni - quartered
6. 1/4 cup shredded mozzarella cheese

For on top of the casserole

1. 3/4 cup pizza sauce
2. 12 slices pepperoni
3. 1 cup shredded mozzarella cheese
4. fresh basil to garnish

Instructions

1. Chop your clean cauliflower into small bite size pieces. Steam for 2 minutes, drain. Put into casserole dish.
2. In a bowl mix your butter, heavy cream and garlic.
3. Pour butter mixture over cauliflower.
4. Add quartered pepperoni slices, 1/4 cup shredded mozzarella on top of your cauliflower.
5. Mix everything up so cauliflower is coated.
6. Spread your pizza sauce evenly on top of your cauliflower.
7. Pour your 1 cup shredded mozzarella evenly on top.
8. Put your sliced pepperoni on top.
9. Cook at 375 degrees for 15 minutes.
10. Garnish with basil when it comes out of the oven.
11. Enjoy!