Egg, Bacon, Sausage and Hashbrown bake

1 pound sausage, browned ( I buy frozen sausage..already done), 10 eggs, 3/4 C milk, 5 C frozen hashbrowns (thawed), 5 green onions (chopped) 1 C shredded cheddar cheese, salt and pepper

Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish with nonstick spray. In a large bowl, beat together the eggs and milk.  Add all the remaining ingredients and mix together.  Pour into the prepared casserole dish and if desired, top with a bit more cheese.  Bake for 40-45 minutes, or until the center does not wiggle when you shake the dish.

Tater Tot Casserole

All our guests love this one! Super easy to make too (I usually do it the night before)!

6-8 eggs, 10 oz sausage links ( I buy frozen sausage..already done), 1 C milk, 16 oz tater tots, 2 1/2 C shredded cheese, 1/2 tsp of salt, 1/2 tsp of pepper

Preheat oven to 350 degrees, Grease a 9 x 13 casserole dish, brown sausage according to package directions and cut into bit sized pieces. Spread cooked and cut sausage onto greased casserole dish. In a large bowl, beat together milk, eggs, salt and pepper. Cover the sausage in the casserole dish with the egg mixture. Cover with one cup of cheese. If you will be serving this the next morning, cover and refrigerate at this point— In the morning. Spread 16 oz of tater tots on top of the cheese. Add the remainder of the cheese on top. Bake for 40 minutes at 350 degrees.

Healthy Blueberry Oat Muffins

1 C old-fashioned oats, 1 C buttermilk or sour milk, 1 C all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 C brown sugar lightly packed, 1 egg beaten, 1/4 C vegetable oil, zest of 1/2 lemon, 1 C blueberries heaping

Preheat the oven to 400. Paper line 12 muffin cups. Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients. In a large mixing bowl, combine flour, baking powder, baking soda,salt and brown sugar. Whisk together and set aside. Add beaten egg, oil and lemon zest to oat mixture. Mix well. Add oat mixture all at once to the dry ingredients. Stir just until moistened. Gently fold in the blueberries. Fill muffin liners 3/4 full. Bake for 15-22 minutes or until top bounces back when lightly touched.



Creamy White Chicken Chili

1 lb boneless skinless chicken breasts (cubed), 1 medium onion (small diced), 1 T vegetable oil, 2 cans cannellini beans, 14.5 oz chicken broth, 2-4 oz cans chopped green chilies, 1 tsp salt, tsp cumin, 1 tsp oregano, 1/4 tsp cayenne, 2 garlic cloves (minced), 1/2 C half and half, 8 oz reduced fat sour cream (I used about 3/4 sour cream and a little plain greek yogurt)

Heat oil in a large pot medium high heat. Add chicken and onion and saute for about six minutes. Add garlic and cook for another three minutes. Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes. Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and chips:)

Cheesy Chicken and Rice Casserole

4-6 boneless skinless chicken halves, 2 c. uncooked rice (not Minute Rice), 1 1/2 C shredded cheese, 1/2 tsp salt, 1 tsp pepper, 2 -10.5 oz cans cream of chicken soup undiluted, 3 C water, 1 envelope Lipton Onion Soup mix

Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Layer rice, 1 cup cheese, salt ,and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix. Bake uncovered for 1 1/2 hours, checking water after 1 hour. If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 C to keep moist. Remove from oven, and stir excess sauce into the rice. Sprinkle with remaining 1/2 C cheese.

Crock Pot Shredded Beef Tacos

1 (2.5 lb) chuck roast, 1 (14 oz) can beef broth, 1 1/2 TBS chili powder, 1/2 TBS ground cumin, 1/2 TBS onion powder, 1 tsp garlic powder, 1 tsp salt, 1/4 tsp pepper, Juice of 1 lime

Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture. Cover with lid, and cook on low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove any fat. Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings- Serve with warm flour or corn tortillas (we used whole wheat tortillas), shredded lettuce, shredded cheddar cheese, diced tomato, guacamole, sour Cream, Salsa

Crock Pot Roast Beefs

( I usually cut this recipe in half) It’s great and easy for get togethers or when family is in town!

10-12 lb chuck roast, 3 tsp celery salt, 4 tsp garlic powder, 2 TBS garlic salt, 3 TBS Italian seasoning, 4 TBS minced onion, 3 TBS natures seasoning, 3 TBS black pepper, 2 QT water

Cut roast into pieces and trim off some fat. Put roast in crockpot, cover with spices, and pour water over the top. Slow cook on low 6-9 hours (check often). Serve on whole wheat buns with pickles, yum! Freeze any leftovers.



White Chocolate Mix

Love love love this mix. My grandma would make it for me growing up when we would watch my brother’s football games:)

16 C popped popcorn, 3 C frosted cheerios, 1 1/2 C pecan halves, 1 pkg dark chocolate m&ms, 1 pkg pretzel sticks, 2 pkgs vanilla/ white chips, 2 tbsp vegetable oil

Combine first 6 ingredients in a bowl. Melt the chips until smooth and pour over popcorn mixture. Toss to coat and spread out on 2 baking sheets. Dry for 2 hrs and then store in an airtight container.

Ranch Chex Mix

1 packet ranch salad mix, 6 oz cashew (salted), 1/4 canal oil, 2 C corn Chex cereal, 8 oz goldfish crackers, 12 oz pretzels (mini)

Combine all ingredients in a large bowl and enjoy!



Peanut Butter Oatmeal Chocolate Chip Cookies

1 C creamy peanut butter, 2 eggs, 1/2 C brown sugar, 1 tsp vanilla, 2/3 C quick-cook oats, 1 tsp baking soda, 2/3 cup dark chocolate chips

Preheat oven to 350. In a medium bowl mix oats and baking soda. In a large bowl combine PB, eggs, brown sugar, vanilla. Dump oats and baking soda into large bowl and combine. Bake for 9-11 minutes!

Flourless Pumpkin Brownies

1/2 C almond butter, 1/2 C canned pumpkin, 1/3 C honey, 1/4 C cocoa powder, 1 egg, pinch of salt, 1 tsp vanilla, 1/2 tsp baking soda, optional- dark chocolate chips

Preheat oven to 350F and prepare baking dish with grease or parchment paper. I used a bread loaf pan for extra thickness, but you can use an 8×8, just reduce baking time. In a large bowl, mix together almond butter and pumpkin. Whisk in one egg, then add the honey and vanilla. Add cocoa powder, baking soda, and salt, and stir till combined. Pour into pan and bake for 22-25 minutes or until toothpick comes out clean. Let cool before serving (and adding chocolate on top – I just melted chocolate chips in microwave with 1 tsp coconut oil). Enjoy!

I like recipes like these that are relatively easy and quick to make... plus taste super delicious! Hope you all enjoy at least a couple of these Thielen family favorites:)