Turkey Sausage and Broccoli Frittata

Breakfast for dinner happens at least once a month here in our house.. I was feeling a little stuck as I did not want to have sausages and eggs.. I wanted something a little more supper like.. So, I played off of the the Egg Bake that I made for brunch over the March Break.. So here it is.. Maybe this will be your next brunch or breakfast for supper main 🙂









1 package of Turkey Breakfast Sausage, taking out of the casings and cooked and drained if needed.
2c of broccoli, steamed and chopped
1/2c colby cheese, shredded (cheddar would work also)
6 eggs
1/2c milk
salt and pepper to taste

~Preheat your oven to 400 degrees.. Spray your pie plate with cooking spray..
~Layer the broccoli, sausage and cheese at the bottom of the pie plate.
~In a bowl mix the eggs, milk, salt and pepper.
~Poor the egg mixture over the broccoli, sausage and cheese.
~Bake in the oven for 30-40 minutes.. Let cool and slice 🙂

Breakfast is a great way to change up your supper.. I can’t wait to dig in 🙂


Not so Vegetarian Pot Pie

So today is our meatless supper night and I wanted to make a vegetarian pot pie, but I had no veggie stock.. So here is my take on “Meatless” pot pie..



1 red pepper, chopped
1 medium white onion, chopped
2 celery stalks, chopped
10 mushrooms, quartered
2 carrots, finely chopped
2 cloves garlic, minced
1 sweet potato, cut in small bite size pieces
1/2c frozen peas
1tbsp parsley
1/2tbsp thyme
2c chicken stock (veggie stock is best)
1/4c flour
salt and pepper to taste
2tbsp olive oil

In a large sauce pan heat up the oil, when the oil is hot enough add the onions, garlic, carrots and celery.. Once the onions become translucent add the mushrooms, sweet potato and the red pepper.. Once the veggies are added you can add the thyme, parsley, salt and pepper.. Cook for about 5 min.. Sprinkle the veggies with the flour and cook out for about a minute.. Add the chicken stock and mix it up, make sure you scrap the bottom to get all the goodies there.. Pour into pie plate and top with pie crust.. Cook at 375 for 30-45 min..

Pie Crust (compliments of Tasty Kitchen: A Happy Recipe Community)

1-½c Crisco (vegetable Shortening)
3c All-purpose Flour
1 whole Egg
5tbsp Cold Water
1tbsp White Vinegar
1tsp Salt

n a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

We really enjoyed out Meatless Pot Pie, I hope that you fit it in for your Supper sometime 🙂

Ham, Asparagus and Mushroom Pasta

Ham!! I love it, but there is now way that I am going to buy a whole ham for 2 adults.. The last time I did so I cut it in half and froze half of it.. But we still ate it for days when I cooked it.. So welcome to my grocery order Ham Steak!! What am I going to do with you??? I came across a recipe on Skinny taste and it was just for Asparagus and Pasta, but I thought why not add more to it and make it a complete meal.. So this recipe is made from the recipe from SKINNYTASTE.com.. I hope that you enjoy it… My Husband LOVED it 🙂

Ham, Asparagus and Mushroom Pasta 


1lb of Asparagus (they are in season in the spring), cut into 2in pieces 
8 mushrooms, quartered
1 ham steak, cut into bite size pieces
1lb of pasta of your choice. I used spaghetti
1tbsp of olive oil
3 cloves or more of garlic
salt and pepper to taste
2 large yolks
1/2 Parmesan cheese


Bring 4 cups of water to boil with salt. When it starts to boil add your asparagus.. Cook for about 4-5 min.. In the mean time bring a pot of water to boil for the pasta.. When it comes to a boil cook to the box instructions.. 
While the pasta is cooking in a large sauce pan heat the oil and add the garlic.. Once the garlic is brown add the mushrooms.. Let them cook and once they are cooked add the asparagus..
In a bowl mix the yolks, cheese and 1/2cup of the asparagus water to make a sauce..
When that pasta is done cooking add to the sauce pan.. Add the cheese and yolk mixture and combine.. Serve as soon as it is all combined!!
Enjoy 🙂  

Slow Cooker Sweet and Spicy, Ground Turkey & Sweet Potato Stew with Coconut Milk

Today I wanted to make something with ground turkey and I didn`t want to make the same ole meatballs or tacos so I found this recipe.. It doesn`t take to long in the slow cooker, so it is an easy thing to make.. I found it on Pintrest compliments of Kalyn`s Kitchen.. I hope that you may try this recipe when you have ground turkey and sweet potatoes on hand..

1 – 1 1/4 lbs. ground turkey (I use ground turkey with 7% fat, but not turkey breast)
2 tsp. + 1 tsp. olive oil
1 onion, chopped in pieces about 1/2 inch
2 large sweet potatoes, peeled and cut into pieces about 1 inch
1/2 cup low-sodium soy sauce
1/2 cup chicken stock
1/3 cup sugar, Splenda, or Stevia granulated (I used Stevia; use Splenda or Stevia for South Beach Diet)
2 T brown sugar (or use 2 T more of the sweetener of your choice)
2-3 T Chili Garlic Sauce (I used 2 T, which was plenty spicy for me!)
2 tsp. minced ginger (I used minced ginger from a jar)
2 tsp. minced garlic
1 can light coconut milk
1/2 cup green onions sliced in 1 inch pieces + more thinly sliced green onion for garnish if desired
cooked white or brown rice for serving, optionalMethod:
Spray CrockPot with non-stick spray. I used a 3.5 quart CrockPot for this recipe.Heat 2 tsp. olive oil in a heavy frying pan and brown the ground turkey, breaking it up with the turner as it cooks. This may take 7-8 minutes but don’t rush the browning step. Put browned meat into the CrockPot. Add 1 tsp. more olive oil if you need it and saute the onions until they are soft and lightly browned, about 4-5 minutes. Add onions to the CrockPot. Peel the sweet potatoes and cut into pieces about 1 inch square. Add sweet potatoes to the CrockPot.

Mix together the soy sauce, chicken stock, sweetener of your choice, brown sugar (or more sweetener), Chili Garlic Sauce, minced ginger, and minced garlic and pour over ingredients in the CrockPot. Cook on high for 2 1/2 to 3 hours, or until the sweet potatoes are done and starting to fall apart just a little. (I stirred it a couple of times, but it’s not essential.)

When the sweet potatoes are done, add the can of light coconut milk and the green onion pieces, turn heat to low, and cook 30 minutes more. Serve hot, with brown or white rice and garnished with thinly sliced green onions if desired.

March Break

March break has been bit of a break in the cooking around this house.. I haven`t really cooked a lot all week.. Today we had brunch as my sister in law was here, and what is better then Sunday brunch.. I found this recipe on Pintrest and thought that it would be a great main to a Sunday Brunch.. So here it is and maybe next Sunday it will appear at your table 🙂

Spinach and Mozzarella Egg Bake
(Makes 6 servings; recipe created by Kalyn’s Kitchen.)

5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella (I used a low-fat mozzarella blend from Costco with 6 grams of fat in 1/4 cup.)
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs)
salt and fresh ground black pepper to taste


~Preheat oven to 375F/190C.  Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.  
~Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.  Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the spinach.
~Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste.  (I use only a tiny pinch of salt and a few grinds of pepper.)  Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
~Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)  Serve hot.  This is good with light sour cream.  I also like a little Green Tabasco Sauce sprinkled on the top.

I did not use the Spike seasoning, just salt and pepper.. I also used white onion instead of green onions 🙂 

Potato and Leek Soup

What`s For Lunch is today`s recipe.. Leek and Potato Soup..

1tbsp olive oil
2 leeks, sliced and rinsed
3 small/mediumish potatoes, quartered and sliced
1 clove garlic, minced 
1tsp pepper
1/2tsp salt
1 Chicken stock box (32oz) no salt added.. If you use the one that is salted, omit the salt.
1/2tsp Thyme

Add  olive oil to a pot or dutch oven. When warmed add the leeks and garlic.. When they have sweated out a little add the potato.. Cook until the potato is a little tender.. Add the stock and bring to a boil.. When the potatoes are cooked remove from heat and blend with and immersion blender.. Taste and season more if needed.. Serve with Crusty Bread or Biscuits.. Enjoy 🙂

Baked Chicken Chimichangas

Baked Chicken Chimichangas

1C cooked white rice
1tbsp olive oil
1C onion, chopped
1tsp chili powder
4C cooked chicken
1/4c red pepper, chopped
3tbsp tomato paste
1/2tsp oregano
1/2c salsa
8 large tortillas
1/2c Monterrey Jack Cheese with Jalapeno
your choice of topping ex. sour cream, tomatoes, guacamole, onions, and lettuce


~Start by cooking your rice.
~Saute the onion in a little of the olive oil add the chili powder and cooked until onion is getting a little brown.
~Add the chicken, red pepper, tomato paste, oregano and salsa. Cook until combined, about 5 minutes. Stir in the rice and mix very well.
~Warm up the tortillas, so that they are easier to work with.
~Fill the tortillas first with cheese, then about 3/4c of the filling.
~Fold the tortillas envelope style and place on a foil lined baking sheet, seam down.
~Brush with olive oil and bake at 400 degrees for 15-20 min, until they have browned.
~Serve with your favorite toppings.

This recipe is really tasty. I modified it to suit our family. The original recipe comes from the Blog We are not Martha. I hope that you enjoy 🙂

Sesame Chicken

Do you have that favorite meal that you like when you dine out?? While Philippe loves Sesame Chicken and at most restaurants they serve it with breaded chicken.. When I saw this recipe, I knew that it would be a keeper in our house and for sure it will be a regular.  

Slow Cooker Honey Sesame Chicken (Recipe from Six Sisters’ Stuff Blog)


4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Balsamic Pork Chops with Roasted Sweet Potatoes and Chick Peas

I was looking for something different tonight.. I had pork and we all know how I feel about pork, but I am trying to incorporate into our diet.. Once a month or so I will cook it.. Sweet potatoes are really a hit with Brielle, so the sweet potato recipe is a hit.. Here are the recipes that I used.. Enjoy!!!

~Balsamic Pork Chops 
5 or 6 Pork Chops
1 medium red onion, sliced
2tbsp olive oil
2/3c balsamic vinegar
1/2tbsp sugar
salt and pepper to taste

 STEP 1: Heat the olive oil in a large skillet over medium-high heat. While the oil is heating, slice the red onion. Salt and pepper each side of the pork chops.

STEP 2: Once the oil is quite hot (but not smoking) add the pork chops and onions to the skillet. You may need to cook the chops in two batches. Let the chops brown on one side before flipping to the other side (about 5 min each side). Don’t worry if the chops seem to “stick” to the pan at first. Once they begin to brown the pan releases them. If you can not pick up the chop because it is sticking, then it is definitely too early to flip!

STEP 3: As you cook the chops, stir the onions around a bit. Once the chops have browned well on each side, remove them from the pan and place them on a clean plate. I found that the onions were almost done cooking when my first batch of chops had finished. Because I did not want to add raw chops to onions that were almost done cooking, i finished caramelizing the onions for a minute or two after removing the first batch of chops, then removed the onions from the pan before adding the second batch of chops. The onions are “done” when they are nicely browned and limp. The brown color comes from the natural sugars in the onion that have “caramelized” from the heat.

STEP 4: When all of the chops and onions are done cooking, remove them all from the pan. Add the balsamic vinegar and sugar to the pan. Stir well to release and dissolve any residue from the bottom of the pan. This technique is called “deglazing” and is often used to release flavor from the sticky bits at the bottom of the pan. Keep stirring as the vinegar solution begins to simmer and thicken (turn the heat to medium).

STEP 5: When the mixture has thickened, return all of the onions and chops to the pan. Coat the chops well with the onions and balsamic “sauce”. Plate each chop and top with some of the caramelized onions and thick sauce. Now you’re ready to go!

Recipe compliments of Budget Bytes 

 ~Roasted Sweet potatoes and Chick Peas
2 T olive oil
2 sweet potatoes, peeled and cubed
1 can chickpeas, rinsed and drained (or 2/3 C dried chickpeas, soaked and cooked until tender)
2t cinnamon
1/2 t grated nutmeg
1/4 t garlic powder
salt to taste

Preheat the oven to 350 degrees.  Pour the olive oil into a roasting pan, and add the cubed sweet potato and chickpeas.  Toss to coat in the oil and add the spices, toss again.  Roast on the middle rack for 20 minutes to a half an hour, tossing again every ten minutes or so.
Recipe compliments ofA Full Measure of Happiness 

Dark Chocolate Banana Muffins

Today was supposed to be a Playdate day, but after I felt yesterday I cancelled.. Kicking myself in the butt as I don’t have the cold that I thought I was coming down with and would have been fine to host the event.. I was planning to make muffins for the playdate, so I am making them anyway.. What takes better then a muffin full of bananas and chocolate.. And get this they are made with applesauce instead of butter, so adding a little more chocolate then you normally would doesn’t sound so bad.. This recipe came from a blog called “little LADIES WHO LUNCH”. Thanks for this lovely recipe.. The only changes that I made was using all white flour, no whole wheat.. Enjoy 🙂


1/2 cup sugar (use 3/4 cup if you aren’t using the dark chocolate chips
1/2 cup apple sauce
2 eggs(we used Egg Beaters and the result was fantastic on day 1.  The next the texture was slightly off but still more than acceptable)
1 Tbsp. vanilla
4 very ripe bananas, smashed, but still chunky
3 Tsp. baking powder
1 cup whole wheat flour
1 cup all purpose flour


  1. Preheat oven to 350 degrees.
  2. Pour the sugar and apple sauce in a bowl and mix well.
  3. Add the eggs and vanilla and mix.
  4. Add the smashed bananas.
  5. In a separate bowl, combine the baking powder and flour and mix well.
  6. Add the dry ingredients to the wet ingredients plus optional dark chocolate chips or walnuts and mix.
  7. Pour the batter into cupcake liners.
  8. Bake for 35 minutes, then check until a toothpick inserted comes out clean.

Servings: 12