Broccoli Tots

This recipe was one I had wished I had doubled or tripled when we sat down to dinner.  They were tasty little poppers, and E loved them almost as much as Frog Prince and I did. 

We used them atop our tater tot hotdish recipe, and munched on them as a snack. 

Broccoli Tots – Adapted from Skinny Taste

Ingredients

• 2 C broccoli (fresh) or 12 oz broccoli (frozen)
• 1 egg
• 1 T minced onion
• 1/2 C shredded extra sharp cheddar cheese
• 1/2 C whole wheat panko bread crumbs
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning

Directions

Bring a pot of water to a boil.  Add in broccoli and boil for 1-2 minutes.  Drain and rinse with cold water.  Then, chop the broccoli into small pieces. 

Add 1 egg , 1 Tminced onion and 1/2 C shredded cheese to a large bowl.  Mix in the broccoli, 1/2 C panko and spices (salt, pepper and Italian seasoning).

Spoon 1 T of mixture into your hand and shape into a tater-tot.  Place on a lightly greased cookie sheet. 

Bake at 400 for 18-20 minutes.   Ideally, you’ll want to flip these over once during cooking, but I didn’t and they still tasted great. 

Serve warm.  Enjoy!

Bread Machine Cheese Bread

Friday night we had some dear friends over for strategy games.  We played Dominion, but it took us a little while to get there since our little one wanted to be part of the action too!  During the course of conversation we began talking about food.  Surprise, right?!  Our friend Kerra shared that they used to make a white bread that had delicious cheese folded into it. 

It sounded downright amazing. 

After they left, I told Frog Prince I had to get the recipe from Kerra and I would try making it for our life group on Tuesday night. 

We made it, and loved it.  And, will make it again. 

Bread Machine Cheese Bread – Inspired by Kerra, Bread adapted from King Arthur

Ingredients

• 1 1/4 C water
• 1 T honey
• 1/2 C dry milk powder
• 2 T butter, cut into cubes
• 1 1/2 tsp. salt
• 4 C All-Purpose flour (we used Eagle Mills Ultragrain)
• 1 1/2 tsp. yeast
• 8 oz. extra sharp cheddar or white cheddar cheese

Directions

According to the manufacturers instructions, place the ingredients into your bread machine (all but cheese).  Set the machine for a 1 1/2 lb loaf with light crust and begin the cycle.  Note the time, such that during the last rise you can add ingredients to the bread. 

Meanwhile, shred the cheese and keep refrigerated until needed. 

When the bread machine begins it’s last rise (for me, that is about 1.5 hours before the bread will be done), remove the bread from the machine.  Flatten the bread dough into a rectangle and sprinkle 1/4 of the shredded cheddar cheese over the top.

Fold the dough over the top and press it flat once again.  Add the next 1/4 C of shredded cheese on the top.  Again, fold the dough over and press flat.  Repeat two more times using the remaining 1/2 C shredded cheese. 

Shape the dough back into a loaf shape and return to the bread pan. 

If desired, remove the paddles from the pan so they don’t leave indents in the bread when it bakes. 

Allow the cycle to finish. 

Remove the bread from the pan and allow it to cool completely before slicing to serve. 

Freeze leftovers, toasting or thawing to serve. 

Enjoy with a nice cup of roasted tomato soup, topped with veggie egg scramble or veggie chili.  Yum-o. 

Chicken Cordon Bleu Casserole

Now that the weather is colder, it’s the perfect season for casseroles.  Or, hotdish.  Take your pick. 

This creamy chicken cordon bleu casserole is a filling meal, and the savory flavors blend together for something different in a baked pasta dish. 

Creamy. Filling. Healthier (of course!). Win, win, win!

Chicken Cordon Bleu Casserole – Inspired by Made from Pinterest

Ingredients

• 1 1/2 C diced chicken, cooked
• 1 1/2 C diced ham, cooked
• 12 oz. mini lasagna noodle pasta (or other small shape)
• 3 C milk
• 3 T Dijon mustard
• 3 T honey
• 4 T flour
• salt & pepper, to taste
• 6 oz. Swiss cheese, sliced
• 1/2 C Panko bread crumbs
• Parsley, garnish (optional)

Directions

Begin by bringing a pot of water to a boil, and adding the pasta.  Cook according to package directions.  Drain, rinse and set aside. 

While the pasta cooks, dice up the chicken and ham.  Arrange in a single layer on the bottom of a lightly greased 9x13 glass baking dish. 

Then, prepare the sauce.  In a medium sauce pan, combine 3 C milk with 4 T flour and whisk well.  Stir in 3 T honey and 3 T mustard.  Stir continuously and heat until the mixture comes to a slow, low boil.  Then, reduce the heat to medium-low and stir until the mixture thickens, about 5-6 minutes.  Remove from the heat. 

Stir in 1/4 C shredded Swiss cheese, and allow the heat from the sauce to melt the cheese.  Season with salt and pepper, to taste.  When the pasta is drained and rinsed, arrange it on top of the ham and chicken layer in the 9x13 pan. 

Pour the milk-cheese sauce over the top. 

Slice the remaining Swiss cheese into thin slices.  Lay the slices across the top of the dish. 

Sprinkle 1/2 C Panko bread crumbs over the top.  Use slightly more or less depending on your taste. 

Place the dish in the oven, and cook at 350 for 20-25 minutes.  Then, switch your oven to broil and place the dish on your top oven rack.  Broil for 1-2 minutes until the bread crumbs are nicely browned.  Watch carefully so the dish doesn’t burn. 

Garnish with dried parsley, and serve warm.  Enjoy!

Caramel Apple Braid with Cinnamon Glaze

This caramel apple braid with cinnamon glaze made an appearance at our first life group of the season, and it was the perfect way to start off fall. 

Sautéed apples in a caramel sauce wrapped in a yeast bread, drizzled with a cinnamon glaze; yes please!

Apple Braid with Cinnamon Glaze – Adapted from Busy Mommy

Ingredients

• 1 1/2 C warm water
• 1 1/2 tsp. yeast
• 3/4 tsp. salt
• 1/8 C sugar, or 2 T honey
• 3 1/2 C white whole wheat flour
• 4 T butter
• 6 medium apples (we used Paula Red)
• 1/8 C brown sugar (we used dark brown sugar)
• 2 T sugar
• 1 tsp. vanilla
• 1/2 C powdered sugar
• 1 T milk
• 1/2 tsp. cinnamon

Directions

Begin by preparing the bread dough; you’ll need 1 hour or so to do this before you make the rest of the dessert.  Place 1 1/2 C warm water into the base of your mixer or a large bowl if you will be kneading by hand.  Add in 1 1/2 tsp. yeast.  Allow the yeast to sit in the water until it starts to get foamy.  Then, add in 3/4 tsp. salt and 1/8 C sugar. 

Mix in 3 1/2 C white whole wheat flour, slowly, 1 C at a time, while the mixer is beginning to knead the dough together.  I ended up using just under 3 1/2 C flour, so play that last 1/2 C by ear as you are bringing your dough together.  Then, allow the dough to knead for 5 minutes. 

Lightly spray a bowl with cooking oil and place the dough inside the bowl.  Roll the dough around the outside of the bowl so the dough gets coated in oil and forms a nice ball.  Cover and allow the dough to rise for 30-45 minutes, until nearly doubled. 

While the dough is rising, wash and peel your apples.  Slice them into wedges.  Start warming a large skillet over medium heat, and add 4 T of butter. 

Melt the butter and then add the apple wedges.  Cook the apples for 1-2 minutes until they are nicely coated in the butter and then add in the sugars (1/8 C brown + 2 T white sugar) and 1 tsp. vanilla. 

Cook until the sauce slightly thickens and the apples begin to soften. 

When the dough is ready, roll it or form it into a large rectangle; the size of a 13x18 cookie sheet.  Place on a cookie sheet. Cut 1-inch wide slits on both sides of the dough. 

Then, place the apple mixture into the center of the dough.

Take the ends of the dough and wrap them around the apples, bringing the sides down in the inside along the apples. 

Alternating sides, bring each 1-inch wide dough strip up over the apples and create a braid as you crisscross the dough. 

Place the braid into an oven heated to 325.  Bake for 25-30 minutes until the top of the braid begins to lightly brown. 

Remove from the oven and cool. 

Before serving, mix together 1/2 C powdered sugar with 1/2 tsp. cinnamon and 1 T milk to create a cinnamon glazed sugar frosting.  Drizzle the cinnamon glaze over the top. 

Cut into slices and serve. 

Enjoy!

Turkey Meatball Sub Casserole

With our leftover meatballs from our crockpot turkey meatloaf dinner, I opted to try something that looked extremely delicious from the Country Cook.

The recipe relies on French bread, meatballs, spaghetti sauce, and a creamy mixture originally made out of cream cheese and mayo.  We opted to combine Greek Yogurt and cream cheese for a lighter center, and it worked out great. 

This was a great leftover meal, changing plain old spaghetti and meatballs into something fresh the next day.  Kind of like another one of our favorite spaghetti leftovers – spaghetti braid. 

Meatball Sub Casserole – Adapted from The Country Cook

Ingredients

• 2 C spaghetti sauce (leftover preferred)
• French Bread
• 4 oz. cream cheese, slightly softened
• 1/3 C plain Greek Yogurt
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. minced garlic
• 1 C mozzarella cheese
• Parmesan cheese for garnish, if desired

Directions

Begin by slicing up your French Bread into 1-1/2 inch slices.  Arrange the slices in the bottom of a 9x13 glass baking dish and lightly spritz the top and bottom with olive oil.  Place the pan in the oven and broil for 1-2 minutes on each size, watching carefully so they do not burn.  You want to get the bread toasty so it doesn’t get soggy. 

Meanwhile, warm the spaghetti sauce and meatballs for about 2 minutes in the microwave.  Set aside. 

Prepare the spread by whipping the 4 oz. of slightly softened cream cheese (we used Neufchatel) and adding in 1/3 C Greek Yogurt along with the 1/2 tsp. basil and 1/2 tsp. oregano, pepper and minced garlic.  Stir well.

Using caution because the bread and 9x13 baking dish will be hot, spread with cream cheese mixture over the top of the bread slices. Sprinkle with a little cheese, if desired. 

Top each with a meatball and marinara sauce.

Sprinkle shredded Mozzarella and/or Parmesan cheese over the top. 

Bake at 350 for 30-35 minutes. 

Serve warm. 

What are your favorite ways to use leftovers? 

Breakfast Braid

This breakfast is filling and delicious and completely customizable.  If you like meat, add in some breakfast sausage, if not – go veggie.  Add in tomatoes, spinach or kale, shredded carrots, asparagus and more! 

You’ll love it. 

And, the leftovers are great.

Breakfast Braid – Inspired by Liz at Carpe Season

Ingredients

• 1 recipe whole wheat, no-rise pizza dough
• 6 eggs
• 1/4 C milk
• 4 oz. baby bella mushrooms, sautéed
• 1/2 chopped broccoli
• 1 medium bell pepper, finely chopped
• 6 slices of Canadian Bacon, chopped
• 1 T minced onion
• 1/2 C shredded cheddar cheese
• Parsley, for garnish

Directions

Begin by preparing the whole wheat pizza crust, and set aside, covered. 

Next, scramble up the eggs and mix in the milk.  Season with salt and pepper.  Cook up the eggs in a lightly greased large skillet over medium heat, scrambling them as they solidify. 

Dice up all the veggies you want as a part of your filling.  We sliced bell peppers, mushrooms, and tomatoes along with broccoli.  Our meat choice was Canadian bacon. Yum.

Toss into the skillet with the scrambled eggs and minced onion.  Stir until warmed through and then remove the skillet from the heat. 

Roll out the pizza dough crust into a large rectangle. Place the egg mixture into the center of the pizza dough. 

Top the filling with the cheddar cheese, and then slice the sides into 1-inch strips. 

Braid the strips in alternating fashion over the top of the filling.  Garnish with additional cheese (we chose parmesan and parsley). 

Bake at 350 for 15-20 minutes until crust is lightly browned. 

Serve warm. 

Store leftovers in the fridge and warm up in the microwave or oven to reheat. 

Enjoy!