Omelet Rollups

This is a great alternative to individual omelets when you have a group or family to feed.  Just throw it all into a casserole dish and bake it in the oven.  This makes a limited number of eggs go a long way when it comes to feeding multiple people, and is a fun mix up from the regular breakfast.  Toppings can be swapped out for whatever you like or have on hand, so feel free to go crazy here.  If you're like us, this works great for dinner just as much as breakfast.  It goes perfectly served with a side of fresh fruit and muffins.
Most often I just leave this as an omelet casserole, but by all means, if your going for impressions, roll it up!

Omelet Rollups

Recipe from Favorite Family Recipes

1/2 c. milk

1/4 c. flour

6 eggs

salt and pepper, to taste

1 c. shredded cheese of choice

Toppings of choice:

bacon, ham, sausage

tomatoes

green onions

bell peppers

spinach

avocado

sour cream, salsa

Whisk together milk and flour.

Add eggs, salt and pepper and beat until well combined.

Pour into greased 9x13" casserole dish.

Bake at 450 degrees for 6-7 minutes, or until there are no more runny spots.

Top with cheese and toppings.

Return to oven for 1 minute to allow cheese to melt.

Serve if using as a casserole omelet.

For Rollups:

Use a rubber spatula to loosen up the sides.

Roll from the long end for short rolls, or the short end for long rolls.

Once rolled slice into individual servings.

Top with salsa and sour cream if desired.

Pierogies with Sauteed Cabbage

I grew a lot of cabbage in my garden last fall and this ended up being one of my favorite dishes to use it in.  Quick, filling, and delicious, we served this up at least once a month over the winter months.  I've switched out the pierogies for egg rolls and stuffed ravioli and they were both great!

Pierogies with Sauteed Cabbage

Recipe modified from Delish

1 Tbsp. olive oil

1 medium onion, thinly sliced

1 head green cabbage, cored and thinly sliced

salt and pepper to taste

4 slices bacon, cooked and crumbled

16 oz. box pierogies (or substitute)

Prepare pierogies according to package directions (we always saute ours)

Cook bacon until crisp, transfer to paper towels and break into pieces.

Heat oil in skillet over medium heat.

Add onion and season with salt and pepper.

Cook until translucent and just starting to turn golden, about 5 minutes.

Add cabbage and season again with salt and pepper.

Cook, stirring occasionally, until warmed through and just tender, about 5 minutes.

Sprinkle bacon over cabbage and stir to incorporate.

Serve with prepared pierogies.

Sauteed Brussel Sprouts with Caramelized Onions and Bacon

We are not usually big brussel fans, but this recipe was wonderful!  It takes some time to dice them up, but it's worth it!

Sauteed Brussel Sprouts with Caramelized Onions and Bacon

Menu Managed Original

2 Tbsp. olive oil (or bacon grease)

2 Tbsp. butter

3 c. brussel sprouts

1/2 large onion, sliced thin

salt and pepper to taste

3 slices bacon, cooked and crumbled

Slice brussel sprouts into even pieces (I chopped each one into 6 pieces).

Heat oil and butter in large skillet over medium heat.

Add onion and cook for 5 minutes, until slightly translucent.

Add brussel sprouts and season with salt and pepper.

Continue to saute for 15-20 minutes, until onions and sprouts are caramelized.

Sprinkle chopped bacon on top, mix and serve.

Loaded Cauliflower Casserole

Just as its name implies, this simple casserole is exactly what you would expect: Chicken, cauliflower, cheese, green onions and bacon bits.

It is incredibly easy and a great tasting weeknight dinner.  

Loaded Cauliflower Casserole

Recipe from Rachel Schultz

2 c. cooked, cubed chipcken

1 large head cauliflower

1 c. cheddar, shredded

1 c. pepperjack, shredded

2-3 green onions, sliced

1/4 c. bacon, cooked and crumbled

1 clove garlic, minced

salt and pepper

Cut cauliflower into bite sized pieces (I left mine fairly large)

Steam cauliflower until tender (or roast at 400 for 30 minutes)

Combine cheeses and set aside 1/4 of the mixture.

Stir chicken, green onions and garlic into cheese bowl.

Stir cooked cauliflower into cheese mixture and season with salt and pepper.

Pour into a greased 9x13" baking dish, and top with reserved cheese.

Cover with foil and bake at 350 for 25 minutes.

Remove foil, sprinkle with bacon, and bake for an additional 5 minutes.

Loaded Baked Potato Soup

This soup has everything I love about a baked potato; cheese, green onions, bacon, sour cream...  

Obviously, the potato itself isn't the star of this dish.  The toppings just make it wonderful.

Also, this soup gets a thumbs up from the hubs; which means that it is dense and thick and hardly resembles a soup at all.  Very filling pure comfort food.

This recipe is all over the internet and pinterest, but I wanted to try it most after viewing it at my sister in laws blog, Cupcakes with Sprinkles.  And seriously, if you haven't been over there to check it out it is worth it!  You might end up making a dessert instead of dinner, but is that entirely a bad thing?

Loaded Baked Potato Soup

Recipe from Cupcakes with Sprinkles

1/2 lb. bacon, cooked and crumbled

1 onion, diced

5 large potatoes, peeled and cubed

2 cans chicken broth

3 Tbsp. butter

3 Tbsp. flour

1 1/2 c. milk

3/4 c. Cheddar cheese, shredded

1/2 tsp. black pepper

For garnish:

green onions, cheddar, sour cream and bacon

In a large pot cook bacon until crisp; remove and dry on paper towels.

Saute onion in bacon drippings until tender; remove excess grease if necessary.

Add potatoes and chicken broth and bring to a boil.

Reduce and simmer until potatoes are fork tender.

Remove 1 c. of potatoes to a small bowl and mash with a fork.

In a small sauce pan melt butter and stir in flour to create a roux.

Cook for 2 minutes, then whisk in the milk.

Bring to a boil, and simmer until thickened.

Slowly stir into the soup pot along with the bowl of mashed potatoes.

Add 1/2 c. of the cheese, three-fourths of the bacon and pepper to the pot.

Stir to combine and cook an additional 5 minutes.

Ladle into bowls and garnish with desired toppings.

Biscuit Breakfast Casserole

I've made my own bread for over 4 years now, but there are some bread items that I will occasionally still buy in the store.  Pillsbury homestyle original biscuits is one of them.

Try as I might, I can't recreate those delicious little biscuits.  And so this recipe was discovered - when I found myself with an unhealthy amount of them in my fridge and a need for something other than cereal.

This breakfast casserole comes together in no time and is wonderfully tasty.

Biscuit Breakfast Casserole

Recipe modified from Tablespoon

1 tube Pillsbury Grand Biscuits

3 eggs

splash milk

1 c. shredded cheddar cheese

3/4 c. bacon crumbles

1/4 c. green onions

Cut each biscuit into 4 pieces.

Whisk eggs with milk.

Add cheese, bacon and green onions.

Pour over cut biscuits and stir gently, coating evenly.

Pour everything into a greased 9x13" pan.

Bake at 350 degrees for 25-30 minutes until golden on top.

Serve warm or at room temperature.

Creamy Chicken Pesto Pasta with Veggies

This dish seems to be making its way back to my dinner table month after month.  Quick to throw together will great taste, and will feed a crowd.

Creamy Chicken Pesto Pasta with Veggies

Recipe modified from Picky Palate

2 Tbsp. extra virgin olive oil

2-3 c. cooked cubed chicken or turkey

1 lb. mini bowtie pasta

1 small onion, chopped

1 red bell pepper, chopped

2 Tbsp. minced garlic

4 c. broccoli florets

15oz. can Great Northern beans

15oz. can chicken broth

1 c. heavy whipping cream

1/2 c. basil pesto

1/2 c. grated Parmesan cheese

1 c. cooked, crumbled bacon pieces

Cook pasta according to package directions.

Meanwhile, saute onion, bell pepper and garlic in oil until tender.

Stir in chicken, broccoli, beans, broth, cream, pesto and cheese.

Stir until well combined and reduce heat to low.

Drain pasta and add to pot.

Stir in bacon and serve.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Roasted Butternut and Bacon Pasta

I love me some butternut squash.

And bacon.

And pasta.  With cheese.

This recipe satisfies all of those loves.

Roasted Butternut and Bacon Pasta

Recipe modified from myRecipes

3-4 c. cubed peeled butternut squash

1/2 large onion, thinly sliced
1 Tbsp. olive oil

salt and pepper

6-8 slices turkey bacon

8 oz. bowtie pasta

2 Tbsp. flour

2 c. milk

3/4 c. (3 oz.) provolone cheese

1/4 c. Parmesan cheese

On a large foil lined baking sheet, combine butternut squash and onions.

Drizzle with oil and mix together to evenly coat.

Arrange squash on top of onions to keep them from burning.

Drizzle with salt and pepper.

Roast at 425 degrees for 45 minutes.

Meanwhile, cook pasta according to package directions.

In liquid measuring cup, combine flour and milk, whisking to incorporate.

In an large ovenproof skillet, cook bacon until crisp.

Drain on paper towels and chop into pieces.

While skillet is still hot, add the flour/milk mixture to the pan, scraping up all of the small bits at the bottom.

Bring to a boil, stirring constantly, until slightly thick, 1-2 minutes.

Remove from heat and add provolone, stirring until cheese melts.

Season to taste with salt and pepper.

Add pasta, bacon and roasted veggies to the skillet and toss to combine.

Sprinkle with Parmesan cheese.

Place under broiler until cheese is lightly browned.

Serve immediately.

Creamy Bacon Carbonara

This creamy pasta dish is full of flavor.  In the time it takes to boil noodles, you'll have a great dinner on the table, followed by a happy belly.  This really couldn't be easier!

Creamy Bacon Carbonara

Recipe modified from Get Off Your Butt and Bake

 8 eggs

1 c. heavy whipping cream

1 1/3 c. Parmesan cheese

1 tsp. red pepper flakes

1 tsp. kosher salt

1/2 - 1 lb. bacon, cooked and crumbed (amount depending on preference)

1 lb. pasta (I used fettuccine)

1/2 bunch green onions

1 1/2 c. chopped tomatoes, drained

Whisk the eggs, cream, Parmesan, salt and red pepper flakes together in a bowl.

Cook and crumble bacon.

Cook pasta according to package directions.

Drain pasta, but reserve 1 c. of the water.

Meanwhile, saute green onions in 2 Tbsp. bacon drippings.

Add drained pasta (while still warm) to the onion and drippings and stir to coat.

Pour cream mixture into pasta, and cook over low heat, stirring occasionally, until sauce has cooked through and thickened, about 5 minutes.

If too thick, pour in reserved pasta water until desired consistency is reached.

Stir in half of the cooked bacon and the tomatoes.

Top individual servings with reserved bacon, and additional green onions.

Bacon Breakfast Casserole

This easy casserole comes together quickly and can either be cooked right away, or stored in the fridge overnight.  Great for breakfast or dinner.

Bacon Breakfast Casserole

Recipe modified from Our Best Bites

5 small-medium baked potatoes, cooked and cubed

6 oz. bacon (I used turkey)

2 c. cheddar, shredded

1 c. pepperjack, shredded

6 eggs

1/4 c. milk

34 scallions

salt and pepper to taste

Cook and crumble bacon.

Layer in an 8x11" baking dish: potatoes, half of the cheese, bacon, onions and remaining cheese.

Whisk eggs and milk together and pour evenly over potato mixture.

Bake at 350 for 30-40 minutes.

If preparing for tomorrow morning, place in refrigerator overnight.

Bake at 350 for 40-45 minutes.

Butternut Squash and White Bean Soup

This hearty soup is packed with flavor.  The autumn spices add a great touch to the butternut squash, and the bacon puts this over the top.

(Although there is hardly any red pepper, it was much spicier than I anticipated.  If you are serving to your kiddo's, I'd omit the heat altogether).

Butternut Squash and White Bean Soup

Recipe modified from Goodrich Goodies

6 slices bacon (I love turkey)

1 c. chopped onion

1 c. chopped celery

2 garlic cloves, minced

4 c. peeled and chopped butternut squash

2 cans chicken broth

1 tsp. cumin

1/4 tsp. ground red pepper

1/8 tsp. cinnamon

1/8 tsp. ground cloves

1 tsp. oregano

1/4 tsp. black pepper

1 tsp. salt

2 cans Great Northern beans, rinsed and drained

1 can evaporated milk

Cook bacon until crisp; crumble and set aside.

In a large saucepan, using 2 Tbsp of bacon drippings, saute the onion and celery until onion is translucent.

Add garlic and stir for 30 seconds.

Add sqash, cooking for 3 minutes, stirring occasionally.
Add chicken broth, cumin, red pepper, cinnamon, cloves, oregano, salt, pepper and beans.
Bring to a boil.
Add evaporated milk and heat through.
Sprinkle each serving with bacon.

**If Freezing:
Place cooled soup in ziplock freezer bags or containers and freeze for up to 3 months.
Squash will be more tender after frozen.

Summer Corn Chowder with Bacon

This deeeelicious chowder is perfect for those cold winter days (even if it is made with summer veggies).  This comes together quickly and tastes fantastic.

Summer Corn Chowder with Bacon

Recipe from Epicurious

12 slices bacon

12 c. fresh or frozen corn kernels

3 c. chopped fresh fennel bulb (substitute onions and celery if you don't have fennel)

2 c. zucchini or summer squash, 1/2" cubes

2 c. russet potatoes, 1/2" cubes

2 cans chicken broth

1 c. whipping cream OR evaporated milk

1/2 tsp. cayenne pepper

1/4 c. chopped fresh chives

salt and pepper to taste

Saute bacon in a large pot over medium-high heat until crisp and brown.

Transfer bacon to paper towels to drain.

To drippings, add corn, fennel, zucchini, and potatoes and saute for 5 minutes.

Add chicken broth and simmer uncovered, over medium heat until vegetables are tender, about 20 minutes. 

Transfer 6 cups of the soup to a blender, and puree until smooth.

Return puree to soup in pot.

Stir in cream and cayenne.

Bring chowder back to a simmer.

Season to taste with salt and pepper (I had to add about 1 tsp. of kosher salt).

Chop bacon and chives.

Ladle chowder into bowls and sprinkle with bacon and chives.

Serves 8.

If freezing: 

Let soup cool to room temperature.  Pour into freezer bags/containers and freeze for up to 6 months.  Freeze bacon separately to serve on top.

Cowboy Omelets

The husband went out for breakfast and ordered the Cowboy Omelet.

He came home and made one himself;

Again, and again, and again...

These are definitely filling enough for both of us.  Last time we made these it was for dinner.

Cowboy Omelets

scrambled eggs

hash browns

red and green bell peppers

ham, sausage or bacon

shredded cheese of choice (we like cheddar and pepperjack)

tomatoes

diced red onions

salt and pepper

Scramble as many eggs as you prefer (I can't even eat a whole omelet made with 2 eggs), with a splash of milk.

Fry hash browns.

Pour egg mixture into a large, greased skillet over medium-low heat.

Season with salt and pepper.

On one half of the egg mixture, spread browns, peppers, meat, tomatoes, onions and cheese.

Cover with lid until egg is cooked through.

Remove lid and sandwich egg over the filling.

Cook until cheese is melted.

Serve with salsa, if desired.

Stuffed Grilled Burgers

Stuffed Grilled Burgers
1 1/2 lbs. ground beef or turkey
4 slices bacon, cooked
salt and pepper to taste
4 slices cheese, cubed
4 slices onion
liquid smoke (optional)

Mix meat, salt and pepper, and divide into 4 balls.
Make a well with your fingers in each ball, and shove a piece of bacon, cheese and onion inside.
Close the meat around the insides; you should be left with a large stuffed meatball.
Flatten out and cook on grill until done; sprinkle liquid smoke on while cooking.

Broccoli Salad

 There are so many textural aspects going on here - bacon, broccoli, grapes, nuts, cheese... all delicious.  This is a definite winner.

Broccoli Salad
2 heads broccoli, broken into small pieces
1/2 red onion, diced
8 oz. (2 cups) shredded mozzarella cheese
3/4 - 1 lb. bacon, cooked and crumbled
1 c. honey roasted peanuts
1 lb. purple grapes, halved

Combine all ingredients.
Add dressing just before serving.

Dressing
Whisk together and pour over salad:
1 c. mayonnaise
4 Tbsp. seasoned rice vinegar
1/2 c. sugar

Potato Skins

These are really simple and very delicious.  I made mine on the grill, but you can easily use your broiler as well.

Potato Skins

4 baked potatoes (Idaho)

vegetable oil

4-6 slices bacon

1 c. shredded cheddar cheese

sour cream

scallions or chives

Once potatoes are cool enough to handle, cut them in half, lengthwise.

Scoop out the insides, leaving about 1/4" of flesh all the way around the skin.

Brush both sides of the potatoes with oil.

Broil each side until slightly crispy.

Spread cheese evenly inside each skin.

Top with bacon.

Place under broiler again just until cheese melts.

Dollop each with sour cream, and arrange chopped scallions or chives on top.

Serve immediately.

BBQ Chicken BLT Sandwich

 This sandwich was inspired from BLUE LEMON - a few of my friends ordered this and it looked good enough for me to go home and try to reinvent it.  It was pretty scrumptious!

BBQ Chicken BLT
2 large (or 4 small) chicken breasts
grill seasoning
1/2 lb. turkey bacon (butterball)
sliced tomato
lettuce
honey mustard sauce
French Bread (preferably home made)

Butterfly fillet chicken breasts (cut all the way through), leaving you with 4 pieces.  If you are using small chicken breasts, skip this step.
Pound out chicken until it is about 1/2" thick.
Season chicken with grill seasoning and grill.

Meanwhile, cook bacon to desired crispiness.
Cut French bread in half lengthwise, rather than in slices, then cut into sandwich size servings.
Toast bread on grill or under broiler.
Layer chicken breast, honey mustard, lettuce, tomato and bacon on bread.
Stick with toothpicks to keep together.

This is definitely large enough to count as a main dish!  Serve with chips, fries, fresh fruit, grilled corn, etc.

Chicken and Bacon Stuffed Pizza Rolls

My kids love these!  They are perfect for on the go lunches, snacks, dinner, etc.  Mix and match whatever pizza ingredients you have on hand!

Chicken and Bacon Stuffed Pizza Rolls

Idea from Our Best Bites

1 loaf bread dough

1/2 pkg. Ranch Dressing mix
1/4 c. mozzarella cheese

3/4 c. sharp cheddar cheese, cubed

3/4 c. pepperjack cheese, cubed

1/2 lb. bacon, cooked and crumbled

1 c. cooked chicken, shredded or cubed

Prepare dough, and roll out into a 12" by 8" rectangle

Cut the rectangle into 24 squares (use a pizza cutter).

On top of each square place a few cubes of cheddar, pepperjack, chicken and bacon.

Take the four corners of each square and fold them over the toppings.

Work all of the edges around until you have formed it into a ball.

Place in greased muffin pan.

Continue until all 24 squares are done.

Spray tops of rolls with cooking spray.

Mix dry ranch dressing mix with mozzarella cheese, and top each roll with some of the mixture.

Bake at 400 for 15 minutes, or until golden brown on top.

Serve with marinara sauce or ranch dressing for dipping.

**If freezing: place unbaked rolls in the freezer (I just put my whole muffin tray in there).  Once frozen, remove and store in freezer bags.

Bake frozen rolls at 400 for 20 minutes, or until browned.

Kale and Potatoes au Gratin

This is a great way to sneak some greens into your diet!

Kale and Potatoes au Gratin

2 Tbsp. butter

2 Tbsp. flour

1 1/2 c. milk

1 1/2 c. shredded Cheddar cheese, divided

8 strips bacon

1 c. chopped onions

16 oz. kale, stems removed

6-8 medium potatoes (russett, red, gold) sliced 1/4" thick

1 tsp. salt

1 tsp. pepper

Preheat oven to 400.

Melt butter in a saucepan over medium-low heat.

Str in flour until a paste forms.

Slowly whisk in milk; bring to a simmer.

Add 1 1/4 c. cheese and stir until cheese is melted.

In a frying pan, cook bacon until crisp; drain and crumble.

Add onions to bacon drippings and saute over medium heat until tender.

Chop kale leaves roughly and add to pot; saute for 30 seconds.

Layer half of the potatoes in a 9x13" dish, adn season with half of salt and pepper.

Add half of the kale and onions.

Reserve 2 Tbsp. of the bacon; sprinkle half of the remaining amount over kale.

Repeat layering.

Pour cheese sauce over everything.

Bake for 40-50 minutes.

Top with remaining cheese and bacon; bake for 5-10 minutes, or until browned.

Makes 8 servings.