Egg and Sausage Casserole

Maybe you're getting up early to enjoy an Easter sunrise service at your church, or perhaps you have company over for the weekend.  This casserole is great way to make a filling breakfast that is sure to please.

Ingredients

• 1 pound pork sausage
• 1 (8 ounce) package refrigerated crescent roll dough
• 8 eggs, beaten
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 teaspoon dried oregano

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Spicy Vegan Potato Curry

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Tortellini Bacon Broccoli Salad

Ingredients

• 2 (9 ounce) packages refrigerated three-cheese tortellini
• 1 pound bacon
• 4 cups chopped broccoli
• 1 pint grape tomatoes, halved
• 2 green onions, finely chopped
• 1 cup bottled coleslaw dressing

Directions

1. Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.

Spicy Rapid Roast Chicken

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Ingredients

• 1 (3 pound) whole chicken

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil

• 1/4 teaspoon paprika

• 1/8 teaspoon cayenne pepper

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.

3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.

4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Valentine Night Strawberries

Strawberries stuffed with lightly-sweetened cream cheese and walnuts are perfect for that romantic evening. They go great with champagne! Pecans also work well in this recipe.

Ingredients

• 20 fresh strawberries
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons chopped walnuts
• 1 1/2 tablespoons confectioners' sugar

Directions

1. Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
2. Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry.

Chicken, Apple, and Brussels Sprout Sheet Pan Dinner

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice and salad.

Ingredients

• 2 cups Brussels sprouts, halved
• 1 red apple, cut into 1-inch cubes
• 1 (4 ounce) package pancetta
• 2 tablespoons olive oil, divided
• 1 teaspoon minced fresh rosemary
• 6 skinless, boneless chicken thighs
• salt and ground black pepper to taste

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
3. Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
4. Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).