Week 2 Tuesday: Sausage, Scrambled Egg, Hashbrowns Cups and Berry Banana Granola Smoothies, Chicken Sour Cream Enchiladas with Chips, Broccoli and Chocolate White Chocolate Chip Cookies

It's Tuesday morning of Week Two. 

 

 

Today our daughter has early morning cheer which means extra early breakfast. So a quick to eat egg bake - Sausage, Scrambled Eggs, Hashbrowns and Salsa baked into a cup is perfect. And my menus typically add a fruit smoothie to Tuesdays. This is going to add interest and flavor to make up for the early morning wake up call!

 

Tonight's menu calls for Sour Cream Green Chile Chicken Enchiladas - made easier by modifying them for the crockpot.

 

This is one of my absolutely favorite meals. Warm and cheesy with tender chunks of chicken and spicy, tangy green sauce running through it. We all love to dip salty tortilla chips into the enchiladas and eat them that way without even using forks.

 

I love a rich chocolate dessert to top off a warm, gooey, cheesy comfort food like enchiladas. So tonight my menu pairs these enchiladas with Chocolate White Chocolate Chip Cookies.

They are soft gooey dark chocolate cookies with big chunks of white chocolate in every bite. 

 

Sausage, Scrambled Egg,  Hashbrowns Cups and Berry Banana Granola Smoothies



Chicken Sour Cream Enchiladas with Chips, Broccoli and Chocolate White Chocolate Chip Cookies

 BREAKFAST: 

SAUSAGE EGG HASHBROWN CUPS
1. Preheat the oven to 375 degrees. Cut a package of breakfast sausage in half. Put it in a small greased frying pan over medium heat. Using the edge of a fork, break the sausage into small pieces. Keep moving the sausage around, crumbling it into pieces as it cooks until no pink remains.

 

2. Spray the inside of 6-8 muffin tins. Take a handful of frozen shredded hashbrowns and place it in the bottom of each greased tin. Sprinkle with salt and pepper.

 

3. Divide the cooked, crumbled sausages between the tins on top of the hashbrowns.

 

4. Break the eggs into a medium bowl. Sprinkle with salt and pepper. Pour a little milk into the eggs. Then scramble with a fork or a whisk until it is a fairly uniform mixture.

 5. Pour the egg mixture into the tins over the sausage, dividing it roughly even between the cups.

 6. Drop a few dollops of salsa into each cup. Put the tin in the oven and bake for 15-20 minutes - or until the eggs are cooked through.

 

 7. Run a knife around the inside of each tin to loosen the Sausage Egg Hashrown cups and then slide a fork underneath them to carefully lift them out without breaking. ENJOY!

 

 



BERRY BANANA GRANOLA SMOOTHIES

1. I am making 6 smoothies so I am tripling the recipe. Dump 6 cartons of strawberry yogurt into a large blender.

2. Add 1 1/2 cups of milk and 1 1/2 cups chopped strawberries.

 

3. Add 3 - 4 bananas.  Blend well.

4. Pour into glasses and top with crushed granola bars. I found this big pouch of already crumbled granola that is just perfect for this. Add an umbrella for fun. ENJOY!

 

 

 

 

 

 

DINNER:

 

1. Put the chicken in a covered casserole dish and bake at 350 degrees for 30-45 minutes or until no pink remains.  

 

 2. Meanwhile, heat the olive oil in a small frying pan. Add the chopped onion and cook until the onion turns clear - this brings out the flavor. Add the green chiles and cook together for a few minutes.

 

3. After the chicken is cooked, let it cool a little and then shred it with a fork and knife or even your hands if it's easiest. Take the dozen tortillas and cut into strips.

 

4. Spray the bottom of the crockpot. Pour about 1/2 cup of the green enchilada sauce and tilt the pot until it is spread evenly across the bottom.

 

 5. Lay 1/4 of the tortilla strips on top of the sauce,  then pour 1/4 of the remaining sauce on top.

 

6. Put 1/3 of the chopped onions and green chiles on top, then 1/3 of the chicken.

 

7. Layer 1/4 of the sour cream and then 1/4 of the cheese.

 

8. Repeat the layers two more times: sauce, tortilla strips, onion & green chiles, chicken, sauce and cheese. End with the cheese on top.

 

5. Cover and cook on LOW 4-5 hours.  Serve with tortilla chips to dip into these warm, gooey enchiladas. ENJOY!

 

DESSERT:

 

1. Put the 2 eggs in a bowl of warm water to bring them to room temperature. Set aside. Put the 2 1/2 sticks of butter or margarine and 2 cups of sugar in the bowl of a stand mixer. Mix until well-creamed (this takes a few minutes, don't skip it, it should turn light and fluffy).

 

 

2. Add the eggs, beat one at a time until well mixed. Then beat in the vanilla.

 

3. Add the salt, baking soda and cocoa to the bowl and mix well.

 

4. Slowly add the flour but do not overbeat once the flour is added. Mix just until blended.

 

5. Gently stir in the white chocolate chips.

 

6. Grease cookie sheets. Drop by rounded Tablespoonfuls onto the pan about 2 inches apart.

 

7. Bake 7-9 minutes. These are best soft, so don't overbake. They will look puffy when they come out of the oven and will settle and continue to bake on the hot sheet after they're out of the oven. So let them sit a few minutes on the hot pan and then remove with a spatula to a cooling spot. ENJOY!