Beef Stew Casserole

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Beef stew is such a warm, hearty comfort food. But it can be very time consuming to put together. In effort to get all the yummy flavors, I turned it into a casserole and added a flaky crust! Check out my Beef Stew Casserole!

Beef Stew Casserole

I kept it pretty traditional – peas, carrots and potatoes with some beef. You could add other veggies if you like them. I did cook the beef with onions and garlic, but you could add in pearl onions if you prefer to have more onion flavor.

Beef Stew Casserole

This casserole is simple enough for a weeknight meal – yet hearty enough for a Sunday Supper. Your family is going to be so pleased when they see the beautiful crispy pastry crust atop all the the yummy veggies and meat. While you could omit the bacon – why would you? It just gives it that little something extra.

I use store bought Puff Pastry because I am in no way a pastry chef! If you can make your own – it would be so dang tasty! If you don’t like or can’t find puff pastry sheets (look in the freezer by the pie crusts) – you could also top it with some refrigerator biscuits or homemade biscuits. Just be sure to adjust the cook time so they don’t burn on top.

Now Let’s Get Cookin’!

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Beef Stew Casserole

Peas, carrots, potatoes, onions and beef all under a crispy flaky crust.
Course Main Course
Cuisine American
Keyword beef, casseroles, ground beef, ground beef recipes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • ½ lb Bacon cut into ½-inch pieces
  • 4 Russet Potatoes cut in ½-inch cubes
  • 1 16oz bag Frozen Peas & Carrots
  • 1 White Onion diced
  • 2 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 stick Butter melted
  • 2 cup Beef Broth
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Parsley
  • 2 sheets Puff Pastry

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Let cool some then coarsely chop into smaller bits.
  • In a saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add beef, salt, pepper, rosemary, thyme and half of parsley. Cook until no longer pink. Stir in potatoes, peas & carrots and let cook for another 3 minutes.
  • Transfer meat mixture to 13×9 baking dish. Add bacon and beef broth. Cover with puff pastry. Brush top with melted butter and sprinkle with remaining parsley. Put into oven for 30 minutes (until top of pastry is golden brown). Remove from oven and let cool for 5-10 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Cajun Shrimp over Whipped Cauliflower #ketofriendly

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Most Shrimp boil or gumbo recipes have either rice or potatoes involved – making them not the most keto friendly. So to get all the yummy flavors of a cajun shrimp dish, I decided to use whipped cauliflower instead! Cajun Shrimp over Whipped Cauliflower was so dang good – the whole family loved it down to the last bite.

Cajun Shrimp over Whipped Cauliflower

You could add more veggies to this if you wanted to get a more gumbo like flavor – but keep in mind that beans and corn will increase the carb count. You could add some bell peppers when you add the onions.

This dish is fairly simple to put together and easy to serve up. The pan gravy really brings it all together. The gravy gives it just that little something extra and balances the flavors. You can omit the lemon juice in the cauliflower – but I really like the way it brightens the flavor.

If you can’t take the heat – you can lessen the cayenne pepper or remove it all together. My kids have come to love food with a little kick – so we can make it full strength. I always try really hard to not tell them “it’s going to be spicy” so that they give it a real chance. If they don’t like it, you can always give the whole plate a squeeze of lemon juice. The acidic juice will cut the heat of the cayenne pepper, making it more palatable. You can also add more cauliflower to the plate so they can mix it in more.

Now Let’s Get Cookin’!

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Cajun Shrimp over Whipped Cauliflower

Keto Followers Unite! Have your Shrimp Boil without the Carbs!
Course Main Course
Cuisine American
Keyword cauliflower, keto, Sausage, shrimp, whipped cauliflower
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Jumbo Shrimp peeled and deveined
  • 1 lb Andouille Sausage cut in ¼ inch coins
  • 3 tbsp Avocado Oil
  • ½ White Onion diced
  • 3 Garlic Cloves minced
  • ½ tsp Cayenne Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Parsley
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tbsp Corn Starch
  • 1 cup Chicken Broth

Whipped Cauliflower

  • 4 cups Cauliflower cut into pieces
  • 1 cup Heavy Whipping Cream
  • 3 tbp. Butter
  • 1 tsp Lemon Juice
  • 2 Garlic Cloves

Instructions

  • Prepare all of the ingredients. Start water boiling of cauliflower.
  • In large sauté pan over medium heat, add oil, onion and garlic. Cook 3 minutes then add sausage.
  • Add garlic and cauliflower to boiling water and cook for 15 minutes.
  • Add seasonings and shrimp to sauté pan. Once shrimp in no longer pink, remove shrimp and sausage from pan.
  • Combine chicken broth and corn starch then add to pan and stir with pan drippings until a pan gravy develops.
  • Drain cauliflower and transfer to bowl. Add butter, lemon juice, and cream and blitz with immersion blender until creamy.
  • Place portion of whipped cauliflower on plate. Top with Shrimp & Sausage mixture, pan gravy and garnish with parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Bacon Cheeseburger Pasta

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Quick and simple pasta dishes are always a hit in my house. And I love meals that are all easy for the busy weeknights. Bacon Cheeseburger Pasta checks both of those boxes. My kids loved it, my husband loved it, and there were no leftovers!

Bacon Cheeseburger Pasta

You could use ground turkey in place of the ground beef if you wanted to. You would need to add a little more avocado oil to replace the less fat from the beef pasta. If you wanted the sauce to be a little thinner (it’s a fairly thick sauce) you could add a half cup of heavy cream at the same time as the cream cheese. This is a hearty “stick to your ribs” meal – which makes it great for a cold winter night.

While we didn’t need it, you might consider serving this with a green salad on the side. You could also serve it with some corn or green beans. I like to just put them in a pan with some butter, parsley and garlic powder. It’s a quick and easy side dish.

Now Let’s Get Cookin’!

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Bacon Cheeseburger Pasta

Simple, quick and delicious – that's the best way to describe this pasta dish!
Course Main Course
Cuisine American
Keyword bacon, cheeseburger, Pasta, pasta dishes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • ½ lb Bacon cut into ½ inch pieces
  • ½ Yellow Onion finely diced
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 16 oz Cream Cheese
  • 2 cups Cheddar Cheese shredded
  • lb Short Pasta shells, rigatoni, penne, rotini

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, salt, pepper, and red pepper flakes. Cook until no longer pink.
  • In a frying pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process.
  • Add cream cheese to meat mixture and and stir until melted in. Then add cheddar cheese and stir until mixed in. Lastly, add cooked pasta and bacon and stir until mixed in.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Pesto Chicken Pizza

Pizza is such a simple weeknight dish. And very versatile. You can go meat or no meat, you can do different types of sauces, cheeses and veggies. You can also make part of the pie with one set of toppings and part of the pie with another set of toppings. Endless possibilities really. My latest pizza creation is Pesto Chicken Pizza.

Pesto Chicken Pizza

You could totally use rotisserie chicken for this pizza to make it even quicker. You can also use store bought pizza dough if you don’t want to use the pizza dough recipe I add at the bottom. I would suggest getting something that’s “thin crust”. While you could use pesto sauce from a jar – I wouldn’t recommend it. Those tend to be rather oily and it will make the pizza extra oily as well.

Pesto Chicken Pizza

I always use parchment paper under my pizza to make it easy to serve AND easy to clean up! You could use foil, but I always have an issue of tearing it when I cut the pizza – and then you get little foil bits in your food – not yummy!

If you like the flavors of Pesto Chicken – check out my Creamy Pesto Chicken over Pasta recipe!

Now Let’s Get Cookin’!

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Pesto Chicken Pizza

This makes two rectangular pizzas that can be cut into 8 slices each.
Course Main Course
Cuisine American, Italian
Keyword Chicken, pesto, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • lb Chicken Breast
  • 2 Garlic Cloves minced
  • ½ lb Bacon cut into ½-inch pieces
  • 32 oz Ricotta Cheese
  • 2 Pizza Dough
  • 2 tbsp Avocado Oil
  • 2 tsp Italian Seasoning
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded

For the Pesto

  • 2 cups Fresh Basil
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 cup Cashews

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg
  • THESE INSTRUCTIONS ARE TO MAKE 1 PIZZA. You should have enough of everything to make 2 pizzas.
  • In a sauce pan over medium-high heat, add chicken and garlic. Add enough water to cover chicken. Let cook for 15 minutes.
  • On a parchment paper covered baking sheet, spread out pizza dough. Drizzle with half of the oil and sprinkle with half of the Italian seasoning. Place in oven and bake for 10 minutes.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a bowl, combine ingredients for pesto sauce and blitz with an immersion blender until creamy. You can also use a food processer to do this.
  • Build the pizza – spread half of ricotta cheese over pizza crust. Then spread half of pesto sauce over ricotta cheese, combining slightly. Sprinkle with half of chicken, half of mozzarella, half of bacon and then half of parmesan cheese. Place in oven and bake for 20 minutes.
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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 1 12 by 17 pizza crust.
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutes
Cook Time 15 minutes
Rising Time 1 hour
Servings 4

Ingredients

  • 4 cups Flour
  • 1 tbsp Yeast instant
  • cup Avocado Oil
  • cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Avocado Oil for bowl

Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with avocado oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
  • Once risen, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
  • Continue to pizza recipe directions.
  • If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Mac & Cheese Burger

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I think it’s safe to say I’m obsessed with burgers. I love making new creations and trying different things with burgers. This recipe is no different. I took my homemade mac & cheese and piled it on to a beef and pork burger! It’s definitely a messy eat but the flavors are stellar! Check out my latest burger creation – Mac & Cheese Burger!

Mac & Cheese Burger

I almost always toast my burger buns – whether it’s brioche, potato, ciabatta or whatever. It gives the bread a chance to survive the whole burger and it is a great way to add a little more flavor too. You can essentially turn it into garlic bread and get that yummy goodness. For this burger I just did a light toasting. Since it’s 6 buns, I put them on a baking sheet and do them all at once in the oven. You can also do them one by one in a regular toaster.

The lettuce, tomato and onion are also key to the flavors of this burger. Without them, it sorta loses the burger vibe all together. And truthfully – the red onion is SOOOOOOO good with the mac & cheese!

I have a few different burger recipes in my cookbook – as well as on this website. I seriously make burgers basically every week for my family. I use different types of meat – beef, pork, chicken, turkey – and lots of different flavors and toppings.

Now Let’s Get Cookin’!

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Mac & Cheese Burger

Two all-time favorites all on one bun!
Course Main Course
Cuisine American
Keyword burger, burger recipes, cheeseburger, mac & cheese
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut in half
  • 8 Brioche Buns
  • 8 pieces Romaine Lettuce
  • 1 Tomato cut in slices
  • ½ Red Onion cut in thin rings

For the Burgers

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 tsp Coarse Black Pepper
  • 1 tsp Sea Salt
  • 1 tsp Paprika
  • 3 Garlic Cloves minced

For the Mac & Cheese

  • 1 lb Short Pasta shells or elbows
  • 3 tbsp Butter
  • 1 tsp Garlic Powder
  • 3 tbsp Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 cups Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat oven to 450. Start water boiling for Pasta. Preheat Grill or Grill Pan to Medium-High.
  • In a frying pan over medium-high heat, add bacon strips and cook until crispy. Remove to paper towel covered plate and set aside until ready to build burger.
  • In a bowl combine the ingredients for the burgers. Form into 4-in patties. Once grill or grill pan is heated, cook patties for 7-8 minutes on each side.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot (away from heat).
  • Lay open buns on a baking sheet and place in oven for 10 minutes to toast.
  • In a sauce pan over medium heat, add butter and garlic powder. Once melted whisk in flour and cook for 3 minutes. Whisk in chicken broth and cook for 3 minutes. Whisk in heavy cream and cook for 3 minutes. Add in cheese, a handful at a time, until fully melted. Let cook another 2 minutes then pour over cooked pasta and stir to coat well.
  • Build the Burger: Start with a toasted bottom bun and place a piece of lettuce, one tomato and some red onions. Then top with a burger, followed by a helping of mac & cheese and then 3 pieces of bacon and top with toasted top bun.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Chicken Pot Pie Casserole

Comfort Food is always a win! And it doesn’t get more comforting than a chicken pot pie! With a family my size – it’s hard to make the right amount if I actually use a pie dish. Because 1 isn’t enough and 2 is way too much. I decided to meet in the middle and use a casserole dish instead. So here is my recipe for Chicken Pot Pie Casserole!

Chicken Pot Pie Casserole

The puff pastry makes the crust very light and flaky. You can also use biscuits or make your own dough for the top. I am not a pastry chef by any stretch of the imagination – so I just buy mine from the frozen foods section. When you put it on top of the baking dish, it will hang over a bit. Don’t worry – when it puffs up it will sort of shrink to fit the size of the dish.

Chicken Pot Pie Casserole

Some people like a lot of different veggies in their pot pie – but I’m a peas & carrots fan all the way. Too much gets it muddled. I like the chicken to really be the start. But you could certainly use more types of veggies – just make sure the amounts add up – you don’t want to overfill your baking dish.

Now Let’s Get Cookin’!

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Chicken Pot Pie Casserole

Comfort Food at it's finest! Creamy chicken filling with a flaky buttery crust.
Course Main Course
Cuisine American
Keyword casseroles, Chicken, chicken pot pie
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • lb Chicken Breast cut into 1-inch cubes
  • 1 Yellow Onion diced
  • 3 Garlic Cloves minced
  • stick Butter
  • 3 tbsp Flour
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 16oz bag Frozen Peas & Carrots
  • 2 sheets Puff Pastry
  • 1 tsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a large pot over medium high heat, add half a stick of butter, onions, garlic, rosemary, thyme, salt and pepper. Cook for 3 minutes then add chicken. Cook for 5 minutes., stirring often.
  • Reduce heat to medium and push contents of pot to one side. Add half stick of butter. Once melted, whisk in flour and let cook for 3 minutes. Then whisk in chicken broth. Combine all contents of the pot and add peas & carrots. Let cook for 3 minutes and stir in heavy cream.
  • Transfer contents of the pot to a 13 x 9 baking dish. Melt remaining half stick of butter. Place puff pastry sheets over top of baking dish and brush with melted butter. Sprinkle with parsley. Place in oven for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Creamy Cilantro Lime Chicken Tacos

I love the versatility of tacos! You an go super simple with ground beef, cheese, lettuce and tomato or you can make street tacos with some shredded chicken, onions, and cilantro. You can make hundreds of different salsas, use all sorts of meats or no meat at all. I wanted to make a creamy sauce for tacos this time, so I came up with Creamy Cilantro Lime Chicken Tacos – and they were a hit!

Creamy Cilantro Lime Chicken Tacos

I have said it many many times but I’m going to say it again – if you can make a roux you can make any sort of sauce your heart desires. If you have butter, flour, chicken broth and heavy cream you are golden. Then you just add in the flavors you want it to end up tasting like. For this one I added lime juice, lime zest, cilantro and red pepper flakes. It was divine I tell you!

Creamy Cilantro Lime Chicken Tacos

I made a little Fiesta Slaw on this side – basically a coleslaw with some red onion, cilantro, and jalapeno added in along with some garlic and lime in the dressing to make it more zesty! You could also serve it with a nice plate of Mexican Rice and Creamy Refried Beans or maybe some black beans.

Fiesta Slaw

Now Let’s Get Cookin’!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Brats & Spuds Sheet Pan Dinner

Sheet Pan dinners are an amazing way to cut down on dishes and make a great food. When you can put everything on the pan at once and pop it in the oven while you do other things around the house, it’s a win-win on a weeknight. This week I made Brats & Spuds Sheet Pan Dinner – and it turned out so so good.

Brats & Spuds Sheet Pan Dinner

If you can’t find fingerling potatoes – you can totally just use baby potatoes of any kind (red, golden, etc.). I like to use the multicolored fingerling potatoes because it’s just more fun. You can also change up the veggies – I love the combo of onions and peppers but you could add other things as well. I included mushrooms (mostly because I had some on hand and wanted to use them). You could add broccoli, zucchini, or squash too.

Brats & Spuds Sheet Pan Dinner

Sometimes when I make a dish, I decide at some point to tweak it or change it in some way. When I pulled the sheet pan out of the oven, I immediately thought – this needs a sauce of some sort. And the hubby immediately say it needs BEER CHEESE! So I decided to make a quick beer cheese sauce to go on top of the brats & spuds. I have added that recipe below.

Now Let’s Get Cookin’!

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Brats & Spuds Sheet Pan Dinner

Oven Baked brats and potatoes with some yummy veggies too!
Course Main Course
Cuisine American
Keyword brats, potatoes, sheet pan dinner
Prep Time 10 minutes
Cook Time 30 minutes
Marinade Time 30 minutes
Servings 6

Ingredients

  • 12 Brats
  • 1 12 oz can Lager
  • 3 Garlic Cloves minced
  • 2 lbs Fingerling Potatoes
  • 1 Red Onion sliced
  • 1 Red Bell Pepper sliced
  • 1 Green Bell Pepper sliced
  • 5 Baby Bella Mushrooms sliced
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Parsley
  • 1 tsp Garlic Powder

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • Add brats, garlic cloves and beer to bowl and let marinade for 30 minutes.
  • In a bowl, combine potatoes, half of oil, and seasonings. Toss to coat. Pour contents into a mostly single layer on a large baking sheet. Place in oven for 30 minutes (while brats are marinating).
  • In the same bowl, add remaining oil, onions, bell peppers and mushrooms. Toss to coat. After 30 minutes of baking, remove potatoes from oven and cover with veggie mixture.
  • Remove brats from beer, and add, evenly spaced, on top of potato & pepper mixture. Place in oven and cook for and additional 30 minutes.
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Beer Cheese Sauce

A quick and tasty cheese sauce that can be used in so many ways
Course Sauce
Cuisine American
Keyword beer cheese sauce, cheese, cheese sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 12 oz Lager
  • 1 cup Heavy Cream
  • 2 cups Cheddar cheese shredded

Instructions

  • Prepare all of the ingredients.
  • In a sauce pan over medium heat, add butter and garlic powder. Once melted add flour and whisk together. Let cook for 2-3 minutes.
  • Pour lager into pan while whisking. Cook for 3 minutes more (all foam should be gone). Whisk in heavy cream and cook another 3 minutes.
  • Add cheese, a handful at a time, until fully incorporated.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Tortellini Soup #SlowCooker

Soup Season is upon us! Soups are so dang easy to put together and can be very hearty and filling! I made this Tortellini Soup the other day hoping for leftovers, but no such luck. My teenage boys practically licked the pot clean! A simple collection of amazing flavors set in the slow cooker for several hours and voila – Tortellini Soup was created.

Tortellini Soup

The great thing about this recipe is that you can customize it a few different ways. You can use a spicier Italian sausage or a mild or even sweet red pepper sausage. You can use cheese tortellini or add some with different flavors – or even colors. I also love that you can use frozen tortellini (for those days when time gets away from you and you forgot to take it out of the freezer in the morning).

Tortellini Soup

Making dinner in the slow cooker can be a huge time saver. With all the distance learning and working from home, the day can get away from you and you are exhausted by dinner time. When you start a meal in the slow cooker, while you still have the energy, you only have to do a few things at the end and then serve it. Plus you get to smell the yumminess all day long and just know dinner will be fantastic. Remember that every size and shape of slow cooker is different, so you may need to adjust cooking times to suit your unit.

Now Let’s Get Cookin’!

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Tortellini Soup

Slow cooked all day to create a delicious, creamy, hearty bowl of warm soup.
Course Main Course
Cuisine American, Italian
Keyword crockpot, hearty soup, Sausage, slow cooker, soup, soup recipes, tortellini
Prep Time 10 minutes
Slow Cooker 6 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 1 lb Chicken Sausage cut in ½ inch coins
  • 4 Garlic Cloves minced
  • ½ White Onion minced
  • 1 28oz can Crushed Tomatoes
  • 1 15oz can Diced Tomatoes
  • 1 qt Chicken Broth
  • tsp Italian Seasoning
  • 1 tsp Fennel Seed
  • 1 tsp Red Pepper Flakes
  • lb Tortellini fresh or frozen
  • 2 cup Heavy Cream
  • 1 cup Parmesan Cheese grated

Instructions

  • Prepare all of the ingredients.
  • Add sausage, onion, garlic, tomatoes, chicken broth and seasoning to slow cooker and stir together. Cover with lid and cook for 5½ hours on low.
  • Remove lid and stir in heavy cream until full incorporated. Then do same with Parmesan Cheese. Last add tortellini and stir. Replace lid and let cook another 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Breakfast Dinner Casserole

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Every so often I just really want to have breakfast for dinner. Sometimes it’s a craving, sometimes it’s because I have an abundance of eggs from my backyard chickens! Whatever the reason, it’s always a win in my house. This casserole is a meat lovers dream – full of sausage, ham and bacon! – and pretty easy to make. Scroll down for my version of Breakfast Dinner Casserole.

Breakfast Dinner Casserole

You can play around with this casserole – use different meats, add some veggies (spinach or broccoli would be yum!). You can also use frozen hashbrowns instead of shredding potatoes if you want. Also – you could use shredded zucchini to make it a little more Keto-Friendly.

Breakfast Dinner Casserole

A couple of kiddos added a dollop of sour cream on top, while my husband added Tabasco. You could serve this with a side of toast (like I did) or english muffins to add to the breakfast diner feel. PS. I like to melt the butter in the microwave and brush it on the toasted bread instead of putting a pat of butter on it. This uses less butter and gets better coverage too! My oldest boy says it would be really yummy with some country gravy on top too! The possibilities really are endless with this one!

Now Let’s Get Cookin’!

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Breakfast Dinner Casserole

Sometimes Breakfast is what you want for Dinner – full of meat and cheese and potatoes!
Course Breakfast, Main Course
Cuisine American
Keyword bacon, breakfast, casseroles, egg, egg recipes, Ham, potato
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 1 lb Bacon cut into ½-inch pieces
  • 1 lb Ham diced
  • 1 lb Ground Sausage
  • 2 Garlic Cloves minced
  • 1 lb Potatoes shredded
  • 2 tbsp Avocado Oil
  • 2 cups Sharp Cheddar shredded
  • 12 Eggs beaten
  • 1 cup Heavy Cream
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Minced Dried Onion
  • 1 tsp Paprika
  • 1 tsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a 13×9 baking dish (coated with cooking spray), put potatoes in a single layer on bottom and drizzle with oil. Put in oven for 15 minutes.
  • In a frying pan over medium-high, add bacon and cook until crispy. Remove to a paper towel covered plate.
  • In a large sauté pan over medium heat, add ground sausage and garlic cloves. Cook until completely crumbled and no pink.
  • In a bowl, combine eggs, heavy cream, salt, pepper, minced onion and paprika.
  • Remove baking dish from oven and top with ham, half of bacon, sausage mix, and half of cheese. Pour egg mixture over top. Place in oven and cook for 20 minutes.
  • Remove from oven and top with remaining bacon, remaining cheese and sprinkle with parsley. Return to oven for 15 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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