Overnight Blueberry French Toast

12 slices thick stale Challah bread
two 8-ounces packages of cream cheese
1 cup blueberries
12 large eggs
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Directions:
1. Spray a 9 X 13 baking dish with nonstick spray and set aside.
2. Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese into cubes and place on top of the bread. Top with the blueberries and then remaining bread cubes.
3. Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight. The next morning remove the pan from the fridge 1/2 hour before baking. Preheat over to 350 degrees. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes, or until the center is set and color is golden.
4. While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch.  Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted.  Pour warm sauce over individual servings.

Taco Soup

1 lb. ground beef, browned and drained
1 can beef broth (14.5 oz)
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can petite diced tomatoes + liquid from can (14.5 oz)
1 can corn + liquid from can
1 can rotel
1 packet ranch mix
1 packet (or 3 Tbsp) taco seasoning
1.5 teaspoons onion powder
1/2 teaspoon salt

Instructions:
1. Add all ingredients to crockpot and stir well.
2. Cook on high for 2 hours or low for 4 hours.
3. Top with a dollop of sour cream, shredded cheese, and chopped green onions.

Chicken Fajitas

3 chicken breasts
1 medium onion
1 lime
3 bell peppers
3 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
salt to taste

Directions:
1. Cut onion into slivers and slice peppers.
2. In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 lime, chili powder, paprika, onion powder, pepper, cumin, and salt. Cut chicken into strips and toss with spice mixture.
3. Preheat 1 tablespoon olive oil over medium high. Add 1/2 of the chicken and cook about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
4. Set chicken aside and add 1 tablespoon oil to pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
5. Squeeze additional lime overtop and serve over tortillas.

Chicken Burrito Bowls

1 pound boneless, skinless chicken breasts (about 2 large breasts)
2 Tablespoons olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon kosher salt and pepper to taste
3 cups chicken broth
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
2 3/4 cups instant whole grain brown rice
1/2 cup shredded colby jack cheese (optional)

Directions:
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper
3. Cook on low for about 4 hours.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
8. Serve with fresh diced tomatoes, sour cream, green onions, avacados, top with cheese.

Enchilada Casserole

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon cumin
6 flour tortillas
3/4 cup sour cream
1 cup shredded mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning, and cumin. Place three tortillas in an 11x7 in baking dish coated with cooking spray. Layer with half of meat mixture, sour cream, and cheese. Repeat layers.

Cover and bake at 400 for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato, and cilantro.

Tomato Pesto Spaghetti Squash

1 spaghetti squash, cut in half, seeded
1 tsp olive oil
salt and pepper
1 can fire roasted tomatoes
1/2 cup pesto
1/2 cup mozzarella cheese + 1/4 cup for topping
1/2 cup parmesan cheese
1/4 cup matchstick carrots
1 teaspoon garlic

Preheat oven to 425. Slice the spaghetti squash in half, lengthwise and seed. Rub the flesh with olive oil and season with salt and pepper. Roast in oven flesh side up for 55 minutes.

In a bowl, mix the rest of the ingredients together. Scrape the spaghetti squash into the tomato pesto mixture and add back to the spaghetti squash.

Top with remaining 1/4 cup of mozzarella cheese. Bake for 15 minutes or until cheese bubbles.

Lasagna

Ingredients:
1 pound ground beef
1 can sausage
1 small can tomato paste
16 ounces tomato sauce
1 clove garlic
1 teaspoon basil
1 teaspoon oregano
2 teaspoons salt
3 cups cottage cheese
2 eggs, beaten
2 teaspoons parsley
1/2 cup parmesan cheese
1 package wide egg noodles
16 ounces mozzarella cheese, grated

Brown meat. Add tomato paste, tomato sauce, garlic, basil, oregano, and salt. Simmer 1 hour.

Combine cottage cheese, eggs, parsley, and parmesan cheese.

Cook egg noodles as directed.

In 9x13 pan layer noodles, cheese mixture, meat, and mozzarella cheese. Repeat.

Cook at 350 degrees for 30-45 minutes.