I am the Mama

This one is an old favorite.  We don’t do it as often as we used to (can’t afford the shrimp) but every once in a while we find a great deal on shrimp or are able to order some through Angel Food Ministries.  It’s easy and delicious with some really crusty french bread and a salad.

Here’s Paula Deen’s version, which is the one we always follow.  Enjoy!

Share/Bookmark

We rarely have time for a big breakfast at my house.  But every now and then, I get a craving for eggs and sausage.  That’s when I pull out this recipe and make up a big casserole that I can eat on for several days.  I just stick it in the fridge and cut off a piece in the morning and heat it up.  It’s perfect for a brunch crowd!

• 1/2 lb grated sharp cheddar
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1 cup sour cream
• 1 lb sausage, cooked and drained
• 12 eggs

1. Put cooked sausage in bottom of a greased 9×13 pan and distribute evenly.
2. Cover with half of the cheese and half of the sour cream mixed with half of the seasonings.
3. Beat eggs and pour over casserole evenly.
4. Top with remainder of sour cream and cheese.
5. Bake uncovered for 35-45 minutes at 350 degrees.

This dish serves 12.  It’s high in protein, which was great for me in the initial post-partum days when I really needed that boost.  It’s also high in fat, though.  I have substituted low fat (or fat-free) sour cream and low fat turkey sausage and it doesn’t alter the taste in any major way, but I haven’t tried substituting reduced fat cheese since it doesn’t always melt as well.

Share/Bookmark

I’ve mentioned this one before, but it really is SO good!  We had it for dinner Sunday and it was delicious.  I bought the meat on sale at Lowe’s Foods for less than $2/pound, so it was a really inexpensive meal.  We improvised a little…I added a lot more garlic than it called for and instead of dicing a tomato, we added a can of diced tomatoes and doubled the water so it would be good and moist. This also meant we have a nice, thick stew leftover for lunches!

I also used balsamic vinegar.  It was what I had most immediately available, so it was easiest and added a nice little tang to it.  If you like pot roast but feel like you’re stuck in a rut with it, give this one a try.  It’s easy, cheap, and super good!

Share/Bookmark

This is one my husband developed when we had some polenta and no idea what to do with it.  It’s delicious and easy!  I like to add fresh tomatoes and sour cream to top mine off when I eat it, but it’s good without those extra touches.  If you can’t find the brands listed (I think they’re both available at Lowe’s Foods if you’re local) improvise with whatever is available to you.  You really can’t go too far wrong on this one.

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning
• Frieda’s Green Chile & Cilantro Polenta (or plain polenta if desired)
• Pictsweet Authentic Mexican Corn & Black Beans (or similar fresh or frozen veggies)
• 1 can of black beans (approx 14 oz)
• 1 small can tomato paste (approx 6 oz)
• 1 bag of shredded Mexican cheese (approx 2 cups)

Directions:

1. Grease the bottom of a 13×9 baking pan.  Slice polenta and place it in a layer in the bottom of the pan.  Bake at 375 degrees while preparing ground beef mixture.
2. Prepare ground beef according to instructions on taco seasoning packet.
3. Add canned black beans (drained), tomato paste, and frozen veggies to skillet.  Mix well and simmer for about 10 minutes.
4. Take polenta out of oven, add beef mixture and top w/ Mexican cheese.
5. Cook until cheese is golden brown and forms crust…about 25 minutes.

Share/Bookmark