I don't follow a recipe for these. Here is what I do. I buy a tube of sausage that I like (such as sage sausage) and cook it up. Then I let it cool and put it into a baggie and freeze it. This way when we decide we want breakfast tacos, we just pull some out, put it into a bowl and warm it up in the microwave. Typing that just gave me the idea that I could even throw it into the eggs when I am cooking them and warm them up that way too. I always have eggs, tortilla shells, salsa, & shredded cheddar cheese on hand so these are a quick & easy "go to" for us.
OK...warm up enough sausage for each taco to have some. Scramble 1 egg per person (I do 2 for my husband because he'll eat 2 or 3 tacos and the dog gets the extra eggs...they're good for them ya know?) while the eggs are cooking add a bit of salt and pepper for taste. Once the sausage is warmed up, throw your tortillas onto a place and microwave them for 30 seconds (for 4 flour and 2 corn tortillas). When the eggs are done, the sausage and tortillas are all warm, lay a tortilla on each persons plate. Top with some eggs, sausage, cheese, and salsa. You could also use bacon (I use the microwave kind, we think it tastes good and it's a WHOLE less messy). Serve with milk or OJ and some coffee. EnJoY!
Pizza Sticks (from Mommy & Me cookbook pg. 30)
These are new for us, but really good, and a LOT of fun! They are going to become a new "go to" for us the summer, I can see it now.
1 pkg. refrigerated bread stick dough (I used Pilsbury)
pepperoni slices (or whatever meat you like on pizza)
Shredded Mozzarella cheese
1 Tbs. grated Parmesan cheese (I didn't measure, I just used what I thought looked good)
1 Tbs. Italian seasoning (again, I didn't measure)
1 Tbs. garlic powder (I didn't use this since all I could find were garlic bread sticks)
Pizza sauce
Preheat oven to 350 degrees. Lay bread sticks on a baking sheet. Mine made 4 very long bread sticks that I ended up cutting into thrids. Flatten out the bread sticks and top with pepperoni slices (or whatever meat you like) and mozzarella cheese. Fold the bread stick over and twist. Mix together the parm cheese and Italian seasoning, and garlic powder in a small bowl. Sprinkle the cheese mixture over the bread sticks. Add more mozzarella if you'd like. Bake for 8 minutes or until golden brown. Heat the pizza sauce in a bowl in the microwave for about 1 minute. Place the sticks on a plate. Dip the sticks in the sauce. I served orange smiles (oranges cut into sections that look like smiles...eights)
EnJoY!
Fruit Kebobs
On some skewers put some different fruits. We are using Strawberries, Apples, and Bananas today since that's what is in season and best priced right now. But you could also add grapes, pineapple, cantelope, honeydew, etc.
8 ounces cream cheese
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
1 tsp. soy sauce (I know, I know it sounds gross, but TRUST me...it's tasty!)
1 cup chopped peanuts (if you'd like, I leave them out)
Mix well and serve. EnJoY!
Chicken Caccitore with Wild Mushrooms and Rice
(from Robin Miller Quick Fix Meals pg. 112)
I liked this dinner. BUT, it had a lot of diced tomatoes and there were...mushrooms in it. Let's examine this for a minute. Neither my husband OR kids like tomatoes, though I am working on converting my husband AND my kids HATE mushtooms. So, in the kids books, this dinner was a flop and my husband ate it without a word because he was starving and would have eaten the rice box had I served it. I thought that there was a lot of flavor and it was easy to make. If you like chicken, tomatoes, mushrooms, veggies, rice, and lots of flavor this is a good dish for you. If you're weird like the rest of my family, you probably won't :) Also, this is one of Robin's morph meals so it makes a LOT, I made half of this and still had leftovers, since I did not plan on using the extra for the other morph meals this week.
2 Tbs. olive oil
1 cup chopped onion
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 cups wild mushrooms, such as shiitake, oyster, chanterelle, or porcini
3 cloves garlic, minced
2 tea. dried basil
2 tea. curry powder
2 bay leaves
1/2 tea. salt
1/4 tea. crushed red pepper
Two 28 ounce cans diced tomatoes
2 cups reduced-sodium chicken broth
2 cups quick-cooking rice (I used Jasmine rice...it's what we like best but takes 20 min to cook)
2 boneless, skinless chicken breasts cut into 2 inch (or bitesize) pieces
Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onion, bell peppers, mushrooms, and garlic and cook, stirring, until softened, about 5 minutes. Add the basil, curry powder, bay leaves, salt, and red pepper and cook 1 mintue, until the curry is fragrant. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, partially cover the pan, and simmer for 20 minutes.
Meanwhile, cook the rice according to the package directions.
Heat the remaining 1 Tbs. oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until golden brown on all sides, 5 to 7 minutes. Add 2 cups of the caccitore sauce and simmer until the chicken is cooked through, about 10 minutes.
Divide the rice among the bowls and spoon the chicken mixture over the top.
EnJoY!
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