Egg in a Biscuit

 Ingredients

• 1 can jumbo flaky biscuits (usually 8 in each can)

• 8 eggs

• 1 packet bacon bits

• Shredded cheese, your choice

• Everything Bagel seasoning

• Scallions, chopped

Instructions

1. Preheat oven to 350 degrees.
2. Grease muffin tin. Pull apart biscuits (roughly in half) and line each muffin cup with one half of a biscuit. (Only line as many muffin cups as you have total biscuits, though. So if you have 8 total biscuits, only line 8 muffin cups). Try to get the biscuit dough to come up over the edges of the muffin cup.
3. Crack an egg into each biscuit-lined muffin cup.
4. Top with scallions, Everything Bagel seasoning, bacon bits, cheese (and whatever else your heart desires).
5. Cover each egg with the other half of the biscuit. Smoosh the top dough with the bottom dough to seal the egg & other goodies inside the biscuit. This can be easier said than done.
6. Bake for 15-20 minutes or until egg whites are set (or egg is cooked to your preference).
7. Enjoy! You can also put these in the fridge or freezer for later.

Posted by Emilee

Original recipe viewed on TikTok (sorry, yes it's infiltrated the blog)

Green Chicken Enchiladas

 Ingredients:

• 4 cups cooked chicken, shredded
• 2 tbsp taco seasoning (Emilee's conversion: 1/4 cup)
• 3 cups mozzarella, shredded
• 3 cups Monterey jack, shredded
• 1 cup sour cream
• 10 10" corn tortillas (or more)
• 1 28-oz can green enchilada sauce

Directions:

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwave for 1 minute.
4. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange (seam side down) in a 9X13 baking dish and repeat with remaining tortillas. 
   TIP: Spread some enchilada sauce on the bottom of the baking dish first to prevent the tortillas from sticking.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes.

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Original Recipe: The Modern Proper

Posted by Emilee

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Easy One-Pot Taco Spaghetti

Ingredients

• 1 tablespoon vegetable oil
• 1 lb extra-lean ground beef 
• 32 oz beef broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup water
• 1 package (1 oz) taco seasoning mix
• 12 oz uncooked spaghetti, broken in half 
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink.
2.  Stir in broth, tomatoes, chiles, water and taco seasoning mix.
3. Add spaghetti; heat to boiling. 
4. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. 
5. Top with cheese.

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Original recipe: Pillsbury

Posted by Jasmine

Mac & Cheese with Cauliflower and BBQ Pork

Ingredients

• 8 cups water
• 2 cups frozen cauliflower florets
• 12oz uncooked rotini
• 3 cups skim milk 
• 6 tablespoons  all-purpose flour
• 2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional)
• 1 box of pre-cooked pulled BBQ pork (or other flavor, I don't own you)
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/2 cup Panko or Italian style crispy bread crumbs
• 1 tablespoon butter, melted

Directions

1. In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. (You'll probably need to chop up the cauliflower at this point)
2. Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. 
3. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
4. Add cheese sauce and pork to cooked pasta mixture; mix well. Spoon into baking dish. 
5. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. 
6. Bake 20 to 25 minutes or until edges are bubbly.

Made this for my kid's 1st birthday, and she loved it.  I did too.

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Original recipe: Betty Crocker

Posted by Jasmine

Fajita Chicken Casserole

Ingredients

• 4 cups shredded cooked chicken (off a rotisserie chicken, out of a can, or about 3 large breasts)
• 2 cups instant rice
• 1 (10.5-ounce) can cream of chicken soup (or powdered good stuff)
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend (or 1/3c onion and half or so of a red or green bell pepper)
• 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning
• 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups)

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. 
2. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix to combine. Pour the mixture into the prepared dish and spread it evenly. 
3. Bake for about 25 minutes. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted. (Or just add it at the beginning, that works fine)

I'm not usually much for "cans of stuff" recipes, but sometimes you just gotta feed your family quick and easy
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Original recipe: Southern BitePosted by Jasmine