Monthly Archives: October 2017

Breakfast Enchiladas

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Yield: 6

Breakfast Enchiladas

Breakfast Enchiladas
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups deli ham, chopped small
  • • 1/2 cup diced green onions
  • • 2 1/2 cups shredded cheddar cheese, divided
  • • 10 (7-8 inch) flour tortillas
  • • 1 1/4 cups half-and-half
  • • 4 large eggs
  • • 1/2 teaspoon salt
  • • 1 tablespoon flour
  • • salsa, sour cream, and extra green onions or cilantro for serving

Instructions

  2. Coat a 9×13 inch baking dish with nonstick cooking spray.
  3. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
  4. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
  5. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
  6. Serve with salsa, sour cream, and additional green onions or cilantro.
© Laurie

Stuffed Acorn Squash

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Yield: 2

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 acorn squash
  • 1/2 pound ground turkey
  • 1 small onion
  • 4 oz mushrooms
  • Parmesan cheese block
  • 1/2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1/4 tsp rubbed sage
  • 1/4 tsp fennel
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • red pepper flakes (optional)
  • 3/4 tsp salt
  • olive oil

Instructions

  2. Preheat oven to 400 degrees.
  3. Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves.
  4. Place halves on baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
  5. While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
  6. Add ground turkey meat to pan. Season pan with all the seasonings and 1/2 tsp of salt. Break up meat and stir.
  7. While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
  8. Season veggies with another dash of salt.
  9. Cook all together until veggies are soft and meat is done.
  10. Once squash is finished in oven, divide the meat mixture between the 2 squash halves. Sprinkle each with parmesan cheese.
  11. Return back into oven. Bake an additional 10 minutes.
  12. Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
© Laurie