Breakfast slow cooker casserole

Breakfast casserole in the crock pot! Cooks while you sleep! 
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Ingredients:
1 bag 26 oz. frozen hash browns
17 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage - maple, sage or regular sausage ( I used chicken sausage)
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
- cook sausage, drain, and set aside
- spray crock pot and evenly spread hash browns at the bottom
- spread fillings on top of hash browns (sausage, peppers, onions, etc)
- spread cheese on top of all of the fillings
- crack eggs and mix well in separate bowl
- add mustard, salt, pepper and mix
- pour egg mixture over everything and set crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Home made veggie marinara

3 cups of frozen tomatoes
1-2 tablespoons of olive oil
1 tablespoon of garlic
1 medium size onion
1/2 package of frozen peppers
6 ounces of mushrooms, sliced
thyme
oregano
basil
salt
pepper



Blanche tomatoes
Strain and mash tomatoes in a strainer
Heat olive oil in a frying pan
Brown garlic and onion in the pan
Add peppers and mushrooms and stir fry
Add tomatoes and simmer
Add in thyme, basil, and oregano to taste (also salt and pepper)

Shu Mai Soup

1 package of Trader Joe's chicken Shu Mai
1 box of Trader Joe's Miso Ginger Broth

Combine both boxes in a pot, bring to boil, boil for 1 minute (shu mai are pre-cooked), serve.

no carb lasagnae

Ingredients:

• 1 large zucchini
• 1-2 jars of marinara sauce
• 1 container of cottage cheese
• 1 pound of cheddar cheese
• mushrooms
• peppers
• 1 pound of ground beef
• olive oil
• onions
• garlic
• basil leaves

Directions

• Preheat oven to 350
• cook ground beef and set aside
• Heat olive oil in a skillet and brown onions and garlic. Set aside.
• Slice zucchini using mandolin or food processor into small strips. Layer as you would a regular lasagna
• Bake in oven for 40 minutes.

Pan Roasted Chicken Thighs w/ Caramelized Onions & Tomato Sauce

Serving Size: 4

Author: Kimberly Jones

Ingredients

• 8 boneless/skinless chicken thighs (about 2 pounds)
• 2 tablespoons coconut oil
• 2 large sweet onions, halved and sliced to about ¼ inch
• 4 tablespoon butter from grass fed cows (or use more coconut oil)
• 3 large tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• 1 large fresh pepper (mild or hot), chopped coarsely
• 2 avocados, diced
• 3 tablespoons fresh cilantro, chopped
• ¼ to ½ teaspoon of red chili flakes (optional)
• Salt and Pepper

Instructions

1. Wash the chicken thighs and pat them dry with a paper towel. Melt the coconut oil in a large, deep oven proof skillet on medium to medium high, letting the pan heat for a couple of minutes; season the chicken thighs with salt and pepper and carefully nestle them in the skillet. (You will want the chicken thighs to have plenty of room so they sear and do not steam.) Brown the chicken for 3-5 minutes on each side and remove them from the skillet and onto a plate until the sauce is ready.
2. Reduce the heat to medium low and add the butter or additional coconut oil. Add the onions and cook for 45 minutes, stirring very infrequently. The onions are ready when they are soft and a deep rich brown color. If there are little chicken bits left from browning the chicken, they should loosen and stir right in. Caramelizing onions in the butter works well because the heat is low and makes them even richer tasting. If you are using the chili flakes, move over a little section of the onions, clearing a space and adding the flakes there, cooking them by themselves just a little before stirring them into the onions. (That is a trick my beloved Grandmama taught me; she said it was a way to get the spice started. I never argued!)
3. Heat oven to 350 degrees.
4. Stir the chopped tomatoes in with the onions, adding more coconut oil if needed. Turn the heat up a bit, to medium, and cook the tomatoes and onions together for about 5 minutes. Add the sliced mushrooms and cook until they soften. The tomatoes will not look done at this point. (We like for the tomatoes to have a little ‘bite’ to them, even after the pan comes out of the oven; sauté a little longer if you like tomatoes softened.) Salt and pepper the sauce to taste. Add the chicken back into the skillet, spooning the sauce back up to cover each one. Bake in preheated oven for 35-40 minutes; the internal temperature of the chicken thighs should reach 165 degrees. Remove the skillet and let it rest for five minutes before serving.
5. Place two chicken thighs on each plate and spoon the sauce over. Divide the avocados evenly and place on top. Sprinkle the chopped pepper and cilantro all over for a pretty and tasty garnish. We enjoyed this with a little side of roasted squash, zucchini, and red bell pepper.

From: http://blog.paleohacks.com/pan-roasted-chicken-thighs-w-caramelized-onions-tomato-sauce-recipe/

Cucumber Limeaid

INGREDIENTS

• 1 English cucumber, (about 1 pound) 
• 1 1/2 cups water 
• 1/4 cup sugar 
• Juice of 1 lime 
• 1/4 teaspoon coarse salt 
• 1 cup ice cubes

DIRECTIONS

• Peel English cucumber; remove any seeds. 
• Coarsely chop and combine in a blender with water, sugar, lime juice, coarse salt, and ice cubes; blend until smooth. 
• Serve over ice, garnished with cucumber spears, if desired.

Korean Cucumber Pickle

INGREDIENTS

• 1 tablespoon rice vinegar 
• 2 teaspoons soy sauce 
• 2 teaspoons sesame oil 
• 1/2 teaspoon salt 
• Pinch of cayenne pepper 
• 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups) 
• 1 scallion, white and light green parts, thinly sliced 
• 2 cloves garlic, crushed and peeled

DIRECTIONS

In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.