potato and cheese breakfast casserole

Ingredients

• Servings: 1
• 1 (32 ounce) package frozen bite-sized potato nuggets (such as tater tots®)
• cooking spray
• 1 pound ground sausage
• 1/2 large onion, chopped
• 2 tablespoons chili powder
• 1 tablespoon dried basil
• 2 cloves garlic, minced
• 12 eggs
• 3/4 cup heavy whipping cream
• 1 teaspoon ground black pepper, or to taste
• 2 cups shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat an oven to 450 degrees f (230 degrees c).
• arrange potato nuggets in a single layer on a baking sheet.
• bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. remove from oven.
• reduce oven temperature to 375 degrees f (190 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• heat a large skillet over medium-high heat. cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease.
• whisk eggs and cream together in a bowl until evenly blended; season with pepper.
• arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with cheddar cheese. spread sausage mixture over cheese layer. pour egg mixture over sausage layer.
• bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. allow to cool for 5 minutes before serving.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Roasted Vegetable Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 portabella mushroom cap, sliced
• 1 sweet pepper, any color thick strips
• 1 zucchini, washed and sliced
• 1 spanish onion, sliced
• 4 ciabatta rolls
• 1 garlic clove, minced
• 4 tablespoons tofu mayonnaise
• 4 tablespoons stone ground dijon mustard

Recipe

• 1 cut vegetables into slices which will fit the bread roll used.
• 2 grill vegetables on a non stick george forman type grill or barbecue.
• 3 mix minced garlic in several tablespoons of mayonnaise.
• 4 slice bread rolls and spread one half with mayonnaise and the other with mustard.
• 5 mix your choices of vegetables on the rolls and put sandwich together and place back under the grill for roll to heat.

Roasted Vegetable Enchiladas With Chipotle Chili Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 crookneck yellow squash (diced)
• 1 sweet potato (diced)
• 1/2 cup corn kernel
• 3 garlic cloves
• 1/2 red bell pepper (diced)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup red onion (chopped)
• 1 tomato (seeded and diced)
• 1 1/2 teaspoons ground cumin (divided)
• 1 1/2 teaspoons chili powder
• 1 teaspoon coriander (optional)
• 1 1/2 ounces spinach leaves (whole, chopped, about 1/4 bag baby spinach leaves)
• 1 (4 ounce) can chopped green chili peppers (such as ortega)
• 1/2 cup chopped fresh cilantro (optional)
• 6 corn tortillas
• 4 ounces queso fresco or 4 ounces farmer cheese, crumbled and divided
• 1 cup monterey jack cheese (shredded)
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon dried chipotle powder (or to taste)
• 8 ounces tomato sauce
• 1 cup vegetable broth

Recipe

• 1 preheat oven to 425º.
• 2 place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
• 3 spread vegetables in a single layer in a casserole dish coated with cooking spray. roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
• 4 add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. return to oven for 5 minutes to wilt the spinach.
• 5 meanwhile, make enchilada sauce: in a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
• 6 whisk in the vegetable broth until smooth. heat over low-medium heat until thickened.
• 7 add the tomato sauce, chipotle chile. cook until slightly thickened.
• 8 remove from heat. spread about 1/2 cup sauce on the bottom of a 13 x 9 x 2 baking dish
• 9 heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable. stuff with about 2-3 tablespoons of the vegetable mixture and about 2 tablespoons cheese, roll up and place seam side down in the baking dish coated with sauce.
• 10 spoon extra enchilada sauce over the top, and top with cheese.
• 11 bake at 350º for about 20 minutes, until cheese is melted and heated through. serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.

Roasted Vegetable Puree Mac And Cheese

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 5 small kohlrabi, peeled and diced
• 2 medium onions, quartered
• 1 teaspoon oil
• 3/4 cup soymilk (or other non-dairy milk)
• 1/2 cup water (use the water from the pasta, it helps with the binding)
• 1/4 teaspoon sage, dried
• 1/4 teaspoon rosemary, dried
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 pinch cayenne pepper
• salt (i use about 1/8 ts)
• 200 g whole wheat pasta, cooked al dente and drained (i use fussili)
• 50 g cheese, grated (i like to use a smoky one)

Recipe

• 1 first make your roasted vegetables: toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. roast in the preheated oven at 190°c/375°f for 30 minutes.
• 2 transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. puree (i used my hand-held blender). it should have the consistency of yogurt.
• 3 combine with cooked pasta and spread in a casserole dish. sprinkle with cheese.
• 4 bake in the preheated oven at 190°c/375°f for 25 minutes or until nicely browned and bubbling.
• 5 enjoy!

Roasted Vegetable Black Bean Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb roma tomato (about 8)
• 2 carrots, peeled
• 1 onion, cut into quarters
• 3 garlic cloves, peeled and left whole
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 (14 ounce) cans vegetable broth
• 2 (14 ounce) cans black beans, rinsed and drained
• sour cream, for serving

Recipe

• 1 preheat oven to 350. spray a roasting pan with cooking spray.
• 2 cut the stem ends from the tomatoes and carrots and add them to the roasting pan along with the quartered onion and garlic cloves. drizzle the vegetables with olive oil and sprinkle with the oregano.
• 3 bake the vegetables for 50 minutes. when the vegetables are finished, remove the carrots, dice them and set aside. puree the roasted tomatoes, onion and garlic, along with 2/3 of the black beans, in batches in a food processor and transfer to a large sauce or soup pan.
• 4 pour 1/2 cup of the vegetable broth into the roasting pan and, with a spatula, use it to loosen and then scrape any drippings from the roasting pan. add the drippings, the diced carrots, the rest of the broth and the remaining whole black beans to the soup. reheat over medium heat until bubbling. serve immediately in shallow soup bowls with a dollop of sour cream on top if desired.

Roasted Vegetable Lasagna

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 10 plum tomatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 3 garlic cloves, thinly sliced
• coarse salt
• ground pepper
• 1/2 medium butternut squash, peeled, seeded, and sliced 1/4-inch thick
• 2 lbs spinach, trimmed and washed
• 15 ounces whole-milk ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 egg
• 1/4 teaspoon ground nutmeg
• 9 -12 no-boil lasagna noodles
• 1/2 lb mozzarella cheese, cut into pieces

Recipe

• 1 preheat oven to 400f, with racks in upper and lower thirds.
• 2 on a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and 2/3 of the garlic; season with salt and pepper. brush another rimmed baking sheet with 1 tablespoon oil. arrange squash in one layer, season with salt and pepper. roast squash until tender, about 20 minutes, and tomatoes until slightly shriveled, about 40 minutes, rotating sheets halfway through.
• 3 in a blender, puree the tomato halves. season with salt and pepper; set aside.
• 4 in a large skillet, heat 1 tablespoon oil over medium-high heat. add remaining garlic and cook, stirring, for 30 seconds. gradually add the spinach and toss until wilted, about 4 minutes. transfer spinach to a strainer and press to release liquid. when cool, chop spinach and season with salt and pepper.
• 5 in a large bowl, mix ricotta, 1/4 cup parmesan, egg, and nutmeg until smooth; season with salt and pepper.
• 6 lightly oil a 9-inch square baking dish. spread 1/4 of the tomato sauce in dish, top with 3-4 noodles, breaking to fit as needed. top with half the ricotta mixture, the squash, 1/4 of the tomato sauce, and 3-4 noodles. top with remaining ricotta mixture, cooked spinach, 1/4 of the sauce, and 3-4 noodles. top with remaining sauce, the mozzarella, and 1/4 cup parmesan.
• 7 set rack in the middle of oven. bake on a rimmed baking sheet until golden brown, about 30-35 minutes. let cool 15 minutes before serving.