Tuna Cakes with Sriracha Aoli

Crab cakes?? Who needs them…

Low-cost tuna makes for a fantastic family weeknight meal! Plus it is affordable. I personally lay on a bed of lettuce, but you could just add some cut veggies to dip in that amazing sriracha aioli!!

This is also a very great option to make ahead for lunches in the week!

Enjoy!

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Ingredients:

Tuna Cakes:

• 3 cans of tuna, drained

• 1/4 cup fresh parsley, finely chopped

• 2 green onions, finely chopped

• 1/2 cup bread crumbs, I use gluten-free

• 1 tbsp honey mustard

• 1/4 cup fresh grated parmesan

• 1 egg

• whole lemon, squeezed for juice

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 cup greek yogurt

• 2 tbsp mayo

• 1/8 tsp cayenne

• 1 cup-ish of avocado oil for frying

Sriracha Sauce:

• 1 cup mayo

• 2 tbsp sriracha sauce

• 1 tbsp rice wine vinegar

Mix and drizzle!! Keeps for a week in the frig!

Putting Together:

1. Combine all ingredients together and MIX. Let it sit while you start the oil or air fryer

2. Add the oil to just cover the bottom of the pan. Place on medium heat till for about 5-10 to a place that you see small bubbles on the pan.

3. After the oil is started and almost to temp, start making pattis. This will make 7-8 pattis. or you can make larger and less.

4. I place 3-4 patties in the oil and cook about 5-8 minutes on each side. They should be golden brown. One flip once as that can be delicate when flipping.

5. Serve on a bed of lettuce and drizzle with the sriracha aoili. Dinner is served,or Lunch!!

Thai Larb Bowl

Ready for something different!!!

This is a dish introduced to me by a dear friend and I really love it! I have been playing with it, as I always do, and thought I would give a quick share!! This was put together in under 25 minutes!!

What is the dish? LARB. It is a Thai-inspired “salad” technically. In fact, you will find it on the salad area of an Asian restaurant menu. I love it warm with rice!

Super simple ingredients, fresh, and a great make-ahead meal!!

Ingredients:

1 pound ground beef or pork
1/2 small onion diced
2 garlic cloves minced
Freshly grated ginger, 2 tsp
2 tbsp gluten-free soy
2 tsp fish sauce ( can omit)
2 tbsp sweet chili sauce
2 tsp-1 tbsp sriracha, depends on your spice love
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
2 green onions, diced
Rice, cooked
Romaine lettuce leafs
Cucumbers thick sliced

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Putting together:

Add the first four ingredients and cook the meat. Then add all the sauces, combine. Add the herbs and green onions last! I serve in a bowl with a little rice, cucumber slices, and a lettuce leaf. So incredibly simple and delicious!!

Enchilada Meatball Bake

You can not find a simpler weeknight meal that will be a HIT for your family!! Enchilada meatballs can be served in many ways. Traditionally enchiladas are served with corn tortillas. But why be traditional??

Different options could include serving in a bowl of rice and beans, layered with your favorite southwest toppers. Nachos, ya why not? You can cut the meatballs smaller and load them on a bed of crispy tortillas. My favorite way is on a sweet potato. Who doesn’t love a good oh stuffed potato?

Have Fun and play with your food!!

Ingredients:

• 1 pound ground beef and ground pork (total 2 pounds)

• 1 small can of diced chiles

• 1 egg

• 1/2 cup bread crumbs, use free optional

• 2 tbsp taco seasoning

• 1 tbsp salt

• 1/4 cup taco sauce

• 1 jar of Siete enchilada sauce

• shredded lettuce

• tomato

• avocado

• sour cream/greek yogurt

Putting Together:

First: Mixing the meatball: put the first 7 ingredients into a mixing bowl. No standing mixer? Use your good ole hands!!

Secondly: Make your meatballs in any size you wish. I like mine on the bigger size. This recipe makes around 16-20 good size balls.

Be sure to get the oven pre-heated to 350

Line up the meatballs in a 9x13 pan, it's okay if they touch. Then simply pour the sauce over the meatballs

Next: place in the oven for 20 minutes then pull out and top with cheese. Place back in for another 10ish minutes.

Finally: Once done, time for toppings. Again a play with this to your liking.

A simple traditional vessel to serve is corn tortillas!!

Simple Lemon Shrimp Pasta

It might look complicated but that couldn’t be further from the truth. This meal can be pulled together in 30 minutes my friends. It is buttery, lemony goodness, which pairs wonderfully with the shrimp! A few simple ingredients that will surprise you and your family on the yum factor. The best part is you can make a restaurant-quality pasta dish at a fraction of the cost of a dinner out. I can’t wait to hear how this recipe goes over with your families.

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Ingredients:

• 1 pound raw shrimp, deveined and cleaned

• 2 lemons, juiced

• 1/2 cup fresh grape tomatoes

• 2-4 tbsp real butter

• 4 Garlic cloves, minced

• 1/4 of yellow onion, fine diced

• 1/2 cup white wine or chicken broth

• 1 cup broth

• 2 tbsp of canned coconut milk or dairy heavy cream

• 1/2-1 cup grated Parmesan Reggiano

• 1 1/2 tsp of salt, divided

• 1 package of noodles, spaghetti, or bow tie works well

Putting Together:

First: Cleaning the shrimp. If you bought raw shrimp you will likely need to devein if not done already, plus peel and clean. I have a quick video at the end of this post with a how-to.

Secondly: In a large pot fill 2/3 with water and bring to a boil. Once boiling add the pasta, stir, and cook according to box instructions.

While the pasta is cooking let’s start on the sauce!

Preheat large, deep pan on medium-low heat, add 2 tablespoon butter. Once melted add onion and garlic cook till transparent, then add the juice of the lemons. Whisk and whisk as it cooks for two minutes. Add the additional butter. Melt and keep whisking

Next: You will then add the broth/wine, 1 tsp salt, and coconut milk. Then you guessed it whisk and reduce the sauce over 5 minutes.

Time for shrimp. Be sure to salt the shrimp with 1/2 tsp salt and toss it together. Add the shrimp to the sauce and this will take minutes to cook the shrimp.

Finally: This is the time to add in tomatoes or any other “add-ins” you wish. Cook and stir for around 5 minutes. Time to add the cooked pasta. You might only need part of the box. I add a little at a time and toss. It kinda depends on the type of pasta you use. I love the Jovial brand for the Gluten-Free option.

Once you have all the pasta in the pan your wish it is time for the parmesan!!! If you want to use more than a cup, go for it!! Combine all together. Ready to eat!!

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Shrimp Chorizo Sweet Potato Skillet

I kinda squealed with excitement as I tasted this creation. I have never cooked with chorizo but I happened to see a package at Whole Foods and thought I want to try that with something. Now to be real….It sat for a bit. I just didn’t know what to make, then bam. It came to me after watching a Top Chef episode. Shrimp and Chorizo!! Fast and full of flavor. This is a 30-minute dish that can easily feed a well. My hubby and I did pull out the tortillas for some dipping, we love some crunch. Check out some of the swaps you can do with this basic recipe in the box below.

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Ingredients:

• 1 pound of pork chorizo

• 1 pound of shrimp

• 1/4 red onion, diced

• 1 sweet potato, diced

• 1 medium yellow pepper, diced

• 4 oz sliced mushrooms

• 3-4 hand fulls of baby spinach

• 1 cup corn (frozen)

• 2 tbsp butter

• 1 juice of a lime

• 1-2 tsp salt to taste

• 1/2 tsp pepper

Pulling together:

First: Heat pan on medium heat and add chorizo and cook. Once mostly cooked add butter and sweet potato. Stir

Secondly: Continue cooking the chorizo and sweet potato for around 5-8 minutes, then add the onion, pepper, mushroom, stir. I do cover with a lid to help the potatoes cook. Be sure to stir frequently.

Third: Once the potato is mostly cooked through, add the shrimp and corn. I sprinkle a little salt over the shrimp then toss with the mixture. Once the shrimp is pink add the spinach and squeeze of lime and toss

Lastly: Once the spinach is cooked down, taste and add more salt as needed. Otherwise, you are ready to serve with tortillas or even on a bed of rice or leafy greens. Feel free to add a sour cream or avocado too!

Roasted Feta Tomato Pasta

4 oz goat cheese
•pint cherry/grape tomatoes
•small shallot diced
•8 garlic cloves minced
•1/4 cup olive oil
•tsp salt
•tsp dried oregano
•1/4 cup Parmesan cheese
•box of pasta cooked

Place goat cheese log in show baking Pan about 8x8 in size. Add tomatoes, then cover with oil, shallot, garlic and spices. Place in oven at 400 for 30ish minutes, till tomatoes are open. Meanwhile, make pasta and add to mixture when done. Mix till combined.

Pumpkin Stew

Home-cooked stew is a staple in my home. There are many ways to change the flavors, use seasonal ingredients and fun spices too. This is a Fall Favorite with tons of root veggies and a load of nutrition! Honestly, I have to confess this could be made and enjoyed meatless. Enjoy!

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• 2+ pounds of stew meat

• 2 tablespoons avocado oil

• 1 medium onion, diced

• 5 garlic cloves (pressed)

• 4 cups mushrooms sliced

• 1 pumpkin pie pumpkin, seeded, peeled diced

• 1 sweet potato, peeled and cubed

• 2 cups potatoes, peeled and quartered

• 2 cups thickly sliced carrots

• 4 cups beef broth

• ½ can tomato paste

• 1 bay leave

• 1 tablespoon fresh rosemary, chopped

• ½ tablespoon fresh thyme, chopped

• 2 tablespoons almond flour (or your favorite gluten free four)

• 2 teaspoons & extra for taste salt

• 2 teaspoons & extra for taste pepper

Putting Together

Begin by taking flour, 2 teaspoons salt & pepper and place in gallon zip lock bag. Then add stew meat and toss till the meat is fully coated.

Preheat a Dutch Oven on medium heat. Add 2 teaspoons avocado oil then add stew meat. Brown the meat on all sides. Then add onions & garlic continue to cook on medium heat until onions begin to soften. 

Next add the thyme, rosemary & bay leaf stir to coat evenly. Add tomato paste, mix together then add 1 cup of the beef broth. This will loosen up the bits baked on the bottom of pot. Get all that goodness up.

Lastly you will stir in mushroom then bring to boil, cover and turn to simmer for about 90 min.

Second step is to add the remaining broth and vegetables bring back to a boil then simmer for another hour. Once the potatoes are soft it is ready to eat

Mac Daddy Salad

I love taking about any meal possible and make into a salad or a soup. It is just fun and gives life to the old stand-by, not to mention it give different nutritional value too! I am pretty sure we have all experienced a BIG MAC. Kinda an American staple from McDonald’s. So why not bring those flavors into a healthier version. I added the poached egg for two reasons. I love eggs and I think they add a creaminess to the salad. If you are not an egg fan feel free to omit!

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THE DRESSING:

• 1/2 C Mayo

• 2 T Ketchup

• 1 T White Vinegar

• 1 T Pickle Relish

• 1 Tsp Finely diced white onion

• 1 Tsp Honey

• Pinch of Salt and Pepper

Mix well with a whisk. This makes about one cup. Good in refrigerator for a week.

Build the Salad:

• Head of Romaine Lettuce, chopped

• 3 Roma Tomatoes, diced

• 2 C Shredded Cheddar Cheese

• 2 Pickles, diced

• Ground Beef or Beef Patty. 1/3 pound for each salad

• Eggs, Poached

Putting all together:

Super simple and have some fun big bowls to make if playful. I make the lettuce base, add all the toppings then the meat with the poached egg on TOP. I love poached eggs to add protein and creaminess to any recipe. Then I just drizzle the dressing!

How to poach an egg. Head to the Box below for the best tips.

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Instant Pot Saucy Beef and Mushrooms

It’s another instant pot recipe to add to your arsenal. Honestly, this is one you can make in your batch cooking marathon or just for a great Sunday family supper night. This hearty bowl of comfort filled with savory mushrooms and tender beef is a hit for the whole family. You can serve over noodles, rice, or even mashed potatoes. It’s pretty dan tasty just as it is!

Ingredients:

• 3+ pound Chuck/Arm Roast

• 4 cups Bella Mushrooms, cleaned and quartered

• 2 tbsp Avocado Oil

• 1/4 cup Tamari (GF) or Soy

• 2 tbsp Worcestershire

• 1 large yellow Onion, halved and sliced

• 6 garlic cloves, minced

• 1 tbsp flour(I use rice)

• 1 cup Heavy Cream OR Coconut Cream

• 2 tsp Beef Boullin

• 1 1/2 cup water

• 1 tsp Salt & Pepper

Putting Together

STEP ONE: Cutting the roast into 2-3 inch chunks. This does not need to be perfect, just avoid bit size pieces. Pat the beef dry if moist. Heavily salt and pepper beef on both sides.

STEP TWO: Set Instant Pot on saute, add oil. It will heat quickly. Then you will begin to sear the meat on all sides. You will need to do it in batches.

STEP THREE: Once all meat is seared add the onions, garlic, soy, Worcestershire to the pot and stir. Be sure to get all the bits off the bottom of the pan. Add the 2 tsp beef boullion and 1 1/2 water. Mix, then add back in the beef. Set on high pressure for 60 minutes. Quick Release after 60 minutes

STEP FOUR: Remove lid and add the mushrooms. Replace the lid and set for an additional 20 minutes. Once Done quick release again.

STEP FIVE: Sprinkle the flour on the mixture and combine. Set the IP on the sautee till it thickens a bit.

LAST STEP: Add the cream and stir consistently to prevent burning. Keep a watch on the temperature to not curled the cream. This step should only take around 5 minutes. Serve on noodles, potatoes, or just myself its self.

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Spaghetti Squash Pizza Bake

Sometimes I totally crave pizza but not all the carbs. So enters the spaghetti squash. All the flavor of pizza with out the heaviness. Honestly this a blank canvas just for you to top with all your favorite pizza loveliness.

Load up with mushrooms, pepper, zucchini and your favorite cheeses too! I love adding fresh basil and even some ricotta cheese for extra creaminess. The possibilities are endless.

Ingredients:

• 1-large spaghetti squash, cooked and shredded

• 1 large can of pizza sauce

• 2-3 cups of your favorite toppings

• 1 cup of pepperoni or spicy sausage ( my favs)

• 2-3 cups of cheese

• Fresh basil

Putting together:

FIRST: Preheat oven to 400

SECONDLY: Spread the squash on a 9x13 pan. Add your toppings then sauce and lastly cheese

THIRD: Bake for 30ish minutes. Take out and let sit for 10 minutes

LASTLY: add some fresh basil and enjoy with a fun summer salad

*Check out this short video on how I make my squash in the Instant Pot!

Chicken Pesto Quesadilla with Balsamic Glaze

We will keep running forward with the Pesto theme! Again it is more of an idea to spark you all to think a bit outside the traditional box and have some fun with your food. Quesadillas are a fantastic base to play with flavors and bring some variety to your meal rotation. I loved adding the punch of balsamic glaze ( a huge favorite of mine) to the pesto and a little red onion just, wow!! Have a blast with this family pleaser.

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Ingredients:

• Large Tortilla Shells

• 2-4 tbsp of Pesto per Quesadilla

• 1/4-1/3 cup of Mexican melty Cheese ( my favorite)

• Leftover slices (or shredded) of cooked Chicken

• Slices of Grape Tomatoes

• Thinly slice Red Onions

• Drizzle of Balsamic Glaze

Putting together:

First: Heat a griddle to medium heat, lay one tortilla on the griddle for 30 seconds, and then flip

Second: Spread about a tbsp or so onto the tortilla, then add the cheese.

Third: Top with chicken, tomato, and onion.

Fourth: Drizzle with balsamic glaze.

Fifth: Once the cheese is mostly melted, do the flip. You will flip the tortilla in half. It will look like a half-moon. I continue to cook for another 5-8 minutes to get the golden color on the shell.

ENJOY!

Waffle Pressed Chicken Pesto Sammie

I love to help show you all how to use basic recipes in MANY ways!! Lately, it has been all about pesto! One would likely think of PASTA when they think of pesto but the possibilities are plentiful! This sammie is a great example. Leftover chicken, pesto, tomato, and cheese! SIMPLE. You might wonder what is up with the waffle maker, LOL? Well, I do not have a panini press and honestly, I was thinking of a fun way to present to KIDS! If you don’t have a waffle maker just use a griddle and a heavy plate to get the same effect. Have some fun with these guys!!

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Ingredients:

• Bread of your choice

• 1-2 tbsp of butter

• 2-4 tbsp of Pesto

• Slices of Cheese ( Provolone is a fav)

• Leftover slices (or shredded) of cooked Chicken

• Slice of Tomato

• Waffle Maker ( or a griddle)

Putting together:

First: Butter one side of each of your pieces of bread, place one piece on the base of the waffle maker

Second: Spread about a tbsp or so onto the bread, then add the chicken. Then a bit more pesto.

Third: Top with tomato slice then cheese of choice.

Fourth: Place the last piece of bread on top with the butter side up.

Fifth: Time to press!! I start a little light to get it started then press more and more to get the cheese melted and the bread with nice color and crispy texture.

Side Note: This can be a bit of a messy sammie. Because the waffle maker will not be perfect up and down on the sandwich it might be a bit of a leaning tower. But just embrace it.

Basic Pesto

The Pesto:

• 2 cups fresh Basil or Parsley

• 1/2 cup Parmesan cheese, grated

• 1/2 - 2/3 cup Olive oil

• 1/3 cup Walnuts or Cashews

• 2 Garlic cloves

• 2 tsp lemon juice

• 2 pinches of salt

Put all ingredients into a mini Cuisinart, or small blender and blend. I do add a little more salt based on my very salty tongue. I start 1/3 oil then add to create the texture you desire. I kinda like it less smooth. You can freeze or use with in the week.

Lemon Basil Vinaigrette

Basil is so much more than then a spice/herb for Italian foods. Let’s look beyond the basic spaghetti sauce to adding this very versatile herb to many dishes. Obviously, this is recipe is focused on a zingy dressing. But play with your food friends and see how basil will play well with others.

Ingredients:

• 1 cup Olive Oil

• 1/3 cup Fresh Lemon Juice

• 15 leaves of Basil

• 1 garlic clove

• 2 slices of a shallot

• 1 1/2 tbsp Raw Honey

• 2 pinches of salt ( more if needed)

Putting together:

Simply add all the ingredients to mini Cuisinart or use a blender stick in a mason jar. BLEND! Taste and add more salt or honey as needed!

Store in the frig for a week!

Great dressing for salads with fish or chicken.

Creamy Parmesan Vegetable Skillet

It’s side dish time! We all tend to look for main meals but a solid side dish is always a winner. Honestly, this was a throw-together dish with veggies that needed to get used, so entered creamy parmesan veggies. You can serve with a Roasted Chicken or even my Loaded Veggie Meatloaf to complete a comfort food dinner!

Do not overcomplicate this dish guys. I even hesitate to make it measured as a recipe because it is a through-together dish to add to your meals. Feel free to sub out the veggies. No cauliflower, ok add carrots. Play with your food.

If you are not a fan of coconut milk, you can certainly use half and half ( yes you need high-fat milk) but a word of caution in dairy milk. It can and will burn, curdle and scald easily. So watch your temperature.

Ingredients:

• 4-6 cups of vegetable: Cauliflower, Broccoli, Brussel Sprouts, chunked and halved

• 1/2 Onion, diced

• 2 Garlic cloves

• 2-3 tbsp Butter

• 1 cup grated Parmesan

• 1/2-1 cup Coconut milk

• 1 tsp Salt and 1/2 tsp Pepper

Putting Together:

Again, do not overthink this dish. Preheat a skillet ( I love using cast iron) on medium heat for 5 minutes then add butter, onion, and garlic to the pan. Sautee for 3 minutes then add your veggies, salt, and pepper and toss together. Cook with frequent stirring for 5 minutes. Next up coconut milk, I start with 1/2 cup. Cook for 2 minutes then add parmesan cheese, toss and combine. If the sauce is a little dry add more coconut milk. A little at a time till you get a creamy cheesy sauce. I cook for around 5 minutes till all the ingredients are combined and coated.

Enjoy!!

Breakfast Pizza

Yes I know I am a bit obsessed with pizza as of late, but this week is a fun play on traditional pizza. It is breakfast time. I love this recipe for many reasons. I LOVE breakfast always and in all ways. So there is that.

Secondly, this is a great option to make ahead for grab and go quick breakfast for those busy mornings. No need to hit the drive-thru when you have this delicious option in your frig!

Time to have fun and play with your pizza!

Ingredients:

• 3-4 eggs scrambled, cook

• 1- 14 inch pizza crust

• 1 cup thawed frozen shredded hashbrowns.

• 4 cook bacon pieces cut up

• 1/2 cup ranch dressing (my version)

• 1 1/2 cup mozzarella cheese.

Putting it all together:

STEP ONE: Preheat oven to 450

STEP TWO: Smear the prepared pizza crust with ranch dressing.

STEP THREE: Sprinkle toppings. Start with hashbrowns, next eggs than bacon and lastly top with cheese

STEP FOUR: Place in HOT oven for 12-15 minutes till crust is crispy and cheese is melted.

LASTLY: Remove pizza and allow to sit for at least 5 min before cutting or you will pull the cheese off. ENJOY!

A couple of TIPS for pizza cookery. Cook on the lowest rack of the oven. Get a good pizza pan, it’s worth the investment. Always let pizza cool for at least 10 minutes before cutting or it will pull apart the cheese!!

Buffalo Chicken Ranch Pizza

Do you ever try a food combo swap? Ya know, taking a favorite meal and combining it into a salad, pizza, grilled cheese? I remember the first time I thought of this pizza. We love wings and we LOVE pizza so why not do a combo! You get my drift. Man, it's fun, and it switches up the humdrum of some worn-out dishes.

So here is the first Food Swap of this brand new series:

Playing with Pizzas

Buffalo Chicken Pizza a goodie and pretty simple! It has all the best parts: Wings plopped on a bed of creamy ranch and topped with zesty buffalo sauce. This is a crowd-pleaser and a family favorite!

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Ingredients:

• 1 pound Chicken Thighs

• 1/2 -1 cup Buffalo sauce

• 14 in Pizza Crust (my favorite GF Namaste)

• 2 cups Mozzarella Cheese

• 3/4 cup Ranch dressing, thicker the better

• 2 handfuls shredded Carrots

• 1 Celery stalk, diced

• 4 Green Onions, diced

Putting IT Together:

STEP ONE: Pre-heat oven at 450. If you have time, I recommend marinating the thighs in 1/4 cup of buffalo sauce then adding all to the IP to cook. You can marinate up to 24 hours. If no time, no worries! Just coat the thighs and cook in the Instant Pot for 12 minutes on HIGH pressure, then release pressure when done. Once cooled a bit, shred and add 2 tbsp of buffalo sauce to the chicken. Now it is ready for the pizza.

STEP TWO: Cook your crust per instructions. If you have a full pre-made crust I recommend cooking for 10 ish minutes to get crispy crust! Have your crust ready to go and load up the toppings!

STEP THREE: Load the Pizza:

Spread 1/2 cup of ranch onto the crust, I save 1/4 cup of ranch to drizzle on the top after cooking. Next add shredded chicken, carrots, white part of the green onions, and drizzle with a couple of tbsp buffalo sauce. Top with cheese.

STEP FOUR: Place on the lower rack of the oven for 10ish minutes till cheese is melted! Top with celery, green part of the green onions, and extra ranch and buffalo.

A couple of TIPS for pizza cookery. Cook on the lowest rack of the oven. Get a good pizza pan, it’s worth the investment. Always let pizza cool for at least 10 minutes before cutting or it will pull apart the cheese!!

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Cast Iron Breakfast Skillet

Breakfast is truly my favorite meal of the day. So much so that I often bring it along to dinner time! This super simple skillet can be made in 30 minutes which makes for a perfect weeknight meal options.

I think my favorite thing about these skillets is the versatility! You pull what you have in the refrigerator to use and dump it into the pan. My hope in sharing recipes is also to share the flexibility to play with these your meals.

No swiss chard? You can use any other greens or none. No sausage, swap it or skip it. On the potato front, I will say that my favorite shredded hashbrown is Mr. Dell’s Hashbrowns! They are the BEST and just 100% potatoes. You would be surprised at the extra ingredients in many other brands.

I also love adding fun toppings as well: Goat Cheese, Avocado, Salsas, Chevre Cheese. Plus you can easily round out the meal with a side salad, fruit, or come bacon. Well, everything is better with bacon, RIGHT? Now time for the recipe!!

INGREDIENTS:

• 1 pound breakfast sausage

• 1/4 onion, diced

• 1/2 red pepper, diced

• 1 zucchini, diced or thinly sliced

• 2 handfuls chopped swiss chard

• 3 cups shredded frozen potatoes

• 15 eggs

• 1/2 cup milk

• 1 1/2 tsp salt

• 1 tsp pepper

DIRECTIONS:

Preheat a large cast-iron pan. Add sausage, onion, pepper to the pan and cook till the sausage is no longer pink. Breaking up into smaller pieces as cooking. Next add in zucchini & chard, cook for 2 minutes stirring. Time to add in the potatoes, mix well. While the hash browns are defrosting its time to whisk the egg mixture. In a medium bowl add eggs, milk, salt, pepper. Whisk then pour into pan evenly over the potato blend. Feel free to move the mixture around till everything is evenly coated. Place in 375 preheated oven for 20-25 minutes, check at 15 minutes to see if has a bubble. If it does just use a fork to poke and deflate.

The dish is ready when the eggs are set and not clear in the middle. Slice into 8 pieces, serve with a salad or fruit.