Crock pot Shepherd's Pie

Crock pot Shepherd's Pie

Ingredients:
3 cups leftover mashed potatoes
1 lb ground beef (or turkey)
2 cloves of garlic
2 cup frozen veggies
1 medium onion, chopped finely
1/2 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp black pepper
1 cup water 2 cups shredded cheese

Directions:
Brown Meat & onion on stove, drain fat. Toss meat with the spices and garlic.

Spray the inside of your crock pot with cooking spray. Put the meat in the crock pot and stir in the veggies and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat.

Cover and cook on low for 6 hours or on high for about 3 hours, then remove the lid and cook on high for 30 minutes to release condensation and allow the potatoes to brown a bit on top.

I've made this once because I had some left over potatoes. It was pretty good but I think I just had some broccoli and it really needed to be mixed veggies.

Ham and Cheese Chicken Rolls

Ham and Cheese Chicken Rolls

(This is pretty much like Chicken Cordon Bleu)



Ingredients:

4 skinless, boneless chicken breasts

2 thin slices of Swiss cheese

2 thin slices of porsciutto or ham

1 teaspoon paprika

6 T bread crumbs

2 T grated parmesan cheese

1/4 t garlic salt

1/2 t dried oregano

1/2 t dried basil

3 T melted butter



Directions:

Pound each chicken breast to 1/4 inch thickness. Cut cheese and prosciutto slices into halves. Preheat oven to 350 degrees. Layer cheese and prosciutto on chicken; roll to enclose filling and secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat. Place rolls seam sides down in a baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown.

I have found it takes more the 25 minutes but i'm a freak when it comes to cooking meat! It can't be raw! I really like this recipe it's really not too hard to make Luke usually pounds the chicken for me the night before I make it. And he usually makes the bread crumb mix too. We kind of make that up as we go too...

Ham & Cheese Brunch Squares

Ham & Cheese Brunch Squares

Ingredients:
2 cups (8 oz) grated Colby & Monterrey Jack cheese blend,
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

Directions:
1. Preheat oven to 450°F. Lightly brush Large Bar Pan with vegetable oil. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, in a bowl, whisk cream cheese until smooth using a whisk. Gradually add eggs and black pepper; whisk until smooth. On a cutting board, coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) a sauté pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.

This is a Pampered Chef recipe that Diane Nichols showed me. It's really yummy and I love using my Large Stone Pan! Anyway, I've done this recipe without cream cheese, I didn't notice a difference. I also cut the egg count down to 10. For my family I did one half with ham and a half without it was really yummy! Mom thinks it tastes like funeral potatoes with ham!