Breakfast Tacos

From my picky eaters.....I asked them what I should have for breakfast and was told "breakfast tacos". Ok what should I put in it, I asked? They answered with basically the entire kitchen so here's what I had the other morning. Please ignore the paper plate....our dishwasher is broken!!

Breakfast Tacos by the Kids

Flour Tortilla

2 Eggs - scrambled

Mushrooms - sliced

Tomatoes - diced

Green Onion - diced

Broccoli Sprouts

Cheese - shredded

Bacon Bits

*If I would have had avocado I would have mashed it up and added it too.

Layer ingredients however you want and try to roll it up.

Great suggestions kiddies, I really enjoyed it!!

Tortilla Pie

Ok, yum. This was really good!! My husband took leftovers for lunch and said it was still just as good day 2 and 3. That is always a sign of a good meal......eating it for lunch the next 2 days in a row.

Before the oven

Ready to cut and eat

Tortilla Pie

1lb Ground Beef

1T Chili Powder

1tsp Cumin

1 Small Onion - diced

3 Cloves Garlic - chopped/pressed

1/2C Tomato Sauce

1C Salsa of Choice

1C Shredded Cheese of Choice

4 10" Flour Tortillas

Optional Additions:

1/4 - 1/2C Black Beans - drained & rinsed

1/4 - 1/2C Corn - drained & rinsed

Sour Cream

Tomatoes - diced

Green Onion - diced

Saute beef, chili powder, cumin, onion & garlic, in skillet over medium high heat until cooked through, drain and return to pan. Add tomato sauce, black beans and corn. Reduce heat and cook until most of liquid is absorbed.

Mist tortillas with cooking spray and toast in skillet over high heat turning once until lightly browned. About 30 seconds per side.

Lightly mist baking sheet with cooking spray. Place 1 tortilla on sheet and top with 1/3 of the meat mixture, salsa and cheese. Repeat with 2 more layers and top with remaining tortilla. Press to adhere and bake @ 450* for 10-12 minutes. Spread top with a light layer of sour cream. Sprinkle with tomatoes, green onions and a little more cheese and black beans. Let stand 5 minutes before serving.

Foil Packet Chicken Dinner

This had all the potential to be delicious but somewhere along the lines I messed it up. I don't know what I did but it ended up being pretty soupy. I must have messed up cutting the recipe from 6 servings to 2. The flavor was still good but the stuffing was too soggy for us. I'll definitely give it another shot.

Foil Packet Chicken Dinner

6 Chicken Breasts - small, boneless, skinless

1 Can Cream of Mushroom Soup

1 3/4C Water - divided

1 Pkg (6oz) Stuffing Mix for Chicken

4 Slices Smoked Ham - thin sliced, chopped

1 1/2C Sliced Mushrooms

1 1/2C Frozen Peas or Corn

Mix soup and 1/4C water in small bowl and set aside. Combine stuffing and 1 1/2C water and spoon evenly into the center of 6 large sheets of foil lightly sprayed with cooking spray. Top each one with chicken breast, ham, mushrooms, peas and soup mix.

Bring up the sides of the foil, double fold both the top and sides to seal the packet. Leave enough room for heat to circulate. Place the packets on a baking sheet and bake @ 400* for 30-35 mins. Let packets stand for 5mins. Cut slits in foil to release steam before opening.

Hopefully yours turns out better than mine!!

Baked Eggs in Mini Bread Bowls

Yum is all I have to say.

Baked Eggs in Mini Bread Bowls

8 Dinner Rolls

8 Eggs

Heavy Cream (maybe a 1/8C total)

Salt

Pepper

Parmesan Cheese

Herbs of Choice - optional

Slice the tops off the rolls and pull out insides allowing enough room for the egg. Crack 1 egg into each hollowed out roll. Drizzle with a little heavy cream, sprinkle with salt, pepper, herbs and a bit of parmesan cheese. Bake @ 350* for 20-25 mins. Place roll tops next to the bread bowls and bake another 5 mins.

Strawberry Spinach Salad

This is by far my favorite Spring and Summer salad. It's so yummy and so simple.....6 ingredients and you hit the table!

Undressed

Dressed

Strawberry Spinach Salad

1 Bag Baby Spinach

1 Pint (or less) Strawberries - sliced

1/2C Sliced Almonds

1 1/2T Sugar

1T Honey

1T Cider Vinegar

In small bowl wisk together sugar, honey and vinegar. Set aside.

In serving bowl combine spinach, strawberries and almonds. Toss.

Drizzle dressing over salad (right before serving) and toss until salad is coated.

Waffle Sandwiches

I guess the theme lately has been sandwiches! The picture doesn't do this justice at all. I was a little skeptical of this.....I've never liked syrup on my eggs. Wow, I've been missing out! These were so good, I wish we'd made more.

Waffle Sandwiches

Toaster Waffles - toasted

Bacon - cooked

Eggs - cooked sunny side up or over easy

Maple Syrup

Put a couple pieces of bacon on the toasted waffle, top with an egg and drizzle with a little maple syrup.

Meatloaf Sandwiches

Oh these were great. A little messy.....mine kept falling apart when I tried cutting it but they were still delicious. Not to mention dinner was done in about 10 minutes....I love meals that come together that fast.

Meatloaf Sandwiches

Sliced French Bread - slightly toasted

Lettuce or Greens of some kind

Slices of Meatloaf - I used leftover

Grated Cheese - I used Monterey Jack

Red Onion - sliced, separated and lightly sauteed

Place meatloaf slices on baking sheet, top with onions and cheese. Broil until cheese is melted. Put a little lettuce on the toasted bread slices and top with meatloaf. I put a little ketchup on the bread too. Next time I'd try something different....maybe a spicy mayo or something.

Club Sandwich Squares

I've made this Pampered Chef recipe a few times and it's always a big hit. Its easy and can be made ahead which I love. I hate rushing at the last minute to get food ready for guests.

Club Sandwich Squares

2 Tubes Crescent Dough

8oz Cream Cheese - softened

2TB Mayo

1 Clove Garlic - pressed/minced

1/2tsp Dill Weed - optional

1 Can (10oz) Chicken Breast - drained/flaked

Cucumber - sliced & quartered

Tomatoes - seeded & diced

1/2C Shredded Cheese

Bacon Bits

Unroll and press the crescent dough into baking sheet (smaller size or use a stoneware pan). Press and pinch seams to seal. Bake @ 375* for 12-15 minutes or until golden brown. Allow to cool completely before adding toppings.

Combine the cream cheese, mayo, garlic and dill weed. Mix well. And spread evenly over the crescent dough. Sprinkle chicken evenly. Top with cucumbers, tomatoes, cheese and bacon bits. Refrigerate 30 mins before cutting and serving.