Instant Pot Low Country Boil

1 (14-ounce) package smoked sausage, cut into 2-inch pieces
1 1/2 pounds small red potatoes

3 ears corn, cut into thirds
1 tablespoon liquid shrimp and crab boil or Old Bay powder
1 Tablespoon Creole or Cajun seasoning, divided
1 1/4 pounds medium to large shrimp

1/2 cup butter, melted

1/2 teaspoon garlic powder

Place potatoes, sausage, and corn in the Instant Pot. Pour in 3 cups of water. Add the liquid shrimp and crab boil and 2 1/2 teaspoons of creole seasoning.

Put lid on Instant Pot and turn valve to "sealing". Set Instant Pot to Pressure Cook on HIGH for 4 minutes. Keep in mind it will take some time for the pressure to build up.

After the 4 minutes is up, do a quick pressure release. Once the pin drops, remove lid. Add the shrimp and sprinkle the remaining 1/2 teaspoon seasoning on them. I like to take the corn out to make more room for the shrimp. Stir in the shrimp. Replace the lid. You want the Instant Pot either off or on warm. Let the residual heat cook the shrimp for about 3 to 4 minutes.

Remove everything from the Instant Pot with a slotted spoon and place on a serving platter. If desired, sprinkle on more Creole or Cajun seasoning.

Place butter and garlic powder in a microwave-safe bowl. Microwave until butter is melted. Serve with the shrimp boil. The shrimp and potatoes taste wonderful dipped in it.

Source: Spicy Southern Kitchen

Sheet Pan Asparagus, Salmon, and Potatoes

Ingredients

Potatoes:

2 pound baby potatoes , halved or cut into bite-sized pieces

2 tablespoons olive oil

2 teaspoons garlic powder 

2 teaspoons Italian seasoning 

1 teaspoons salt 

1 teaspoons pepper

Salmon:

1/2 cup unsalted butter , melted

2 teaspoons garlic powder 

2 teaspoons Italian seasoning 

1 teaspoon salt 

1 teaspoon pepper

8 fresh salmon filets

Asparagus:

1-2 pound fresh asparagus , ends trimmed

4 tablespoons olive oil

Salt and pepper , to taste

Preheat oven to 400°F. Line a large baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.

In a large ziplock bag, add halved potatoes, olive oil, and garlic powder, Italian seasoning, salt  and pepper. Seal bag and gently toss to coat, ensuring all potatoes are coated in mixture.

Spread potatoes evenly onto prepared pan and bake for 15-20 minutes.

While potatoes are baking, add garlic powder, Italian seasoning, salt  and pepper to melted butter and stir to combine.

When potatoes are ready, stir and then push to side of the pan. Add salmon filets to same pan and drizzle with butter mixture. Add asparagus to same pan, lightly drizzle with olive oil, salt, and pepper, and gently toss to coat.

Return pan to oven and bake for 15-18 minutes, or until salmon flakes easily with a fork and potatoes are tender on the inside. Remove from oven and let cool for 5 minutes. Serve immediately

Note: the original recipe at Pumpkin 'n Spice was half this recipe and used 2 teaspoons McCormick Garlic Herb, Black Pepper & Sea Salt All-Purpose Seasoning for the spices for the potatoes and 2 more for the butter sauce.

Serves 8

Camp Bergenholtz Menu

Menu Day #1
Breakfast: Breakfast Burritos, Fresh Fruit, Orange Juice and Chocolate Milk
Lunch: Deli Sandwiches, Pepperoni Pasta Salad, Chips, Watermelon Slices, Cookies
Dinner: Taco/Nacho Bar, Tropical Party Punch, S’more Bar

MENU DAY #2
Breakfast: Pancakes with Buttercream syrup, Scrambled Eggs, Sausage or Bacon, Orange Juice
Lunch: Chef Salad Bar (with several protein options), Breadsticks, Frozen Go-Gurts,
Dinner: Pulled Pork Sandwiches, Cheesy Potatoes (Dutch Oven), Veggies and Dip, Frosted Brownies

MENU DAY #3
Breakfast: Breakfast Casserole with Potatoes Ham and Cheese, Fresh Fruit, Muffins
Lunch: Chicken Salad Sandwich Wraps, Chips, Apples with Creamy Toffee Fruit Dip
Dinner: Pasta Bar with Hearty Meat Sauce, Alfredo Sauce, Olive Garden Salad, Garlic Bread, Lemon Sugar Cookie Bars

MENU DAY #4

Breakfast: Make Ahead Breakfast Sandwiches , Bacon or Sausage, Fruit
Lunch: Grilled Hot Dogs, Berry Almond Salad, Chips, Veggies and Dip
Dinner: BBQ Chicken, Baked Potato Bar, Fluffy Orange Jello Salad, Samoa Texas Sheet Cake

POTATO CURRY

1 small onion
3 garlic cloves, minced
2 Tbsps olive oil
1 tbsp curry powder
1/2 tbsp paprika
1 tsp turmeric powder
6 medium potatoes  (preferably red potatoes)
1-14 oz can coconut milk
1/2 tsp. salt or to taste
fresh cilantro to garnish

Dice the onion and set aside. Peel the potatoes and cut them into medium-sized cubes.
In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
Add the garlic and all of the spices, and cook for about 1 minute.
Add the coconut milk, stir well, and add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30-35 minutes (depending on the size of the potato cubes), checking and stirring them every once in a while.
At the end of cooking, the potatoes should be tender and the sauce nice and creamy. Taste it to see if you like the amount of salt and spice. If you feel that there is too much sauce, keep cooking the potatoes for a little longer without the lid. If, however, you feel that there is not enough sauce, add a little water.
Serve with fresh cilantro.

Source: Cooktoria

Tuscan Chicken Shepherd’s Pie

12 lbs russet potatoes (peeled and diced)
salt and pepper (for seasoning)
olive oil (for sauteing)
15 lbs roasted boneless chicken breast – cut into large pieces
3 medium onions – diced
10 cloves garlic – minced
10 cups diced carrots
10 cans white beans, drained and rinsed
2 sticks butter
1/2 cup flour
6 cups chicken stock
2 Tbl poultry seasoning (or to taste)
3 cups Mozzarella cheese 
1 cup Parmesan cheese 

Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.
Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.

Drain the potatoes. Add 1 stick butter, Mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle Parmesan cheese on top. Put in oven to brown/bake for 15 – 20 minutes.

Serves 50

Source: Cooking for a Crowd

Potatoes Au Gratin and/or Creamy Ham and Potatoes Casserole

4-5 lbs. Fresh Yukon Gold potatoes, unpeeled, cubed or sliced OR Fresh red potatoes, unpeeled, sliced 

1/4 cup Margarine or Butter

1/2 cups Fresh onions, chopped or sliced

1 cups All-purpose or Whole Wheat flour 

2 qts Milk   

1 tsp Salt . 

1/2 tsp Ground black or white pepper  

1/2 tsp Nutmeg, ground  

1 Tbsp Garlic powder  

1 Tbsp.Italian Seasoning 

2 Tbsp Onion powder 

10 oz cheddar cheese, shredded

Place potatoes in a steam table pan lightly coated with pan release spray. Set aside.  

To Make the Sauce: Melt margarine in a medium stock pot. Add onions. Cook uncovered over medium–high heat for 1–2 minutes until onions become translucent, stirring occasionally. Reduce heat to medium. Add flour. Cook uncovered over medium heat for 30 seconds, stirring constantly to moisten flour. Add 1 qt. Milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set aside remaining milk.Recommend to cook half at a time.

Add remaining milk, salt, pepper, nutmeg, garlic powder, Italian seasoning, and onion powder Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute. 8 Pour sauce over potatoes in steam table pan. Spread evenly

Sprinkle 1 1/4 cups (about 5 oz) cheese over the pan. Bake:350 °F for 45–60 minutes. 

To Make It A Casserole: Add 1-2 cups diced ham and 1-2 cups frozen sweet peas.

For a Large Family

8 lb 4 oz Fresh Yukon Gold potatoes, unpeeled, cubed or sliced OR Fresh red potatoes, unpeeled, sliced 

1/2 cup Margarine or Butter

3 cups Fresh onions, chopped or sliced

2 cups All-purpose or Whole Wheat flour 

1 gal +1 qt + 2 cups Milk   

2 tsp Salt . 

1 tsp Ground black or white pepper  

1 tsp Nutmeg, ground  

2 Tbsp Garlic powder  

2 Tbsp.Italian Seasoning 

2 Tbsp Onion powder 

1 lb 4 oz cheddar cheese, shredded

Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12″ x 20″ x 2½″) lightly coated with pan release spray. Set aside.  

To Make the Sauce: Melt margarine in a medium stock pot. Add onions. Cook uncovered over medium–high heat for 1–2 minutes until onions become translucent, stirring occasionally. Reduce heat to medium. Add flour. Cook uncovered over medium heat for 30 seconds, stirring constantly to moisten flour. Add 1 qt 1½ cup milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set aside remaining milk.Recommend to cook half at a time.

Add remaining milk, salt, pepper, nutmeg, garlic powder, Italian seasoning, and onion powder Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute. 8 Pour 2 qt 1½ cups (about 5 lb) sauce over potatoes in steam table pan (12″ x 20″ x 2½″). Spread evenly

You will need to use 2 pans.

Sprinkle 2½ cups (about 10 oz) cheese over each pan. Bake:350 °F for 45–60 minutes. 

Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 23/8" x 4″).

To Make It A Casserole: Add 2-4 cups diced ham and 2-4 cups frozen sweet peas.

source: https://theicn.org/cnrb/recipes-for-schools/

Hot Roast Beef Sandwich Platter

Yield: 10 servings

One 3-pound chuck roast, cubed

1 large onion, cut into eighths

Salt

8 cups beef broth

2 tablespoons cornstarch 

Kosher salt

3 pounds Idaho potatoes, peeled and diced 

1/2 cup whole milk 

3 tablespoons margarine 

Freshly ground black pepper 

10 slices white bread 

Cook Roast beef as you normally would. In

a large saucepan, bring the beef broth to a boil.

In a small bowl, mix the cornstarch with 1/2 cup cold water. Whisk the cornstarch mixture into the broth, and then cook until the mixture thickens, about 2 minutes. Remove from the heat and keep warm for later use.

Add the potatoes to a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the potatoes to the pot. Add the milk and margarine, and mash together until smooth. Season the mashed potatoes with salt and pepper.

In a medium saucepan, heat 4 containers of the beef until warmed through.

To serve, place a slice of bread on a plate, then a scoop of the hot beef on top, followed by a scoop of the mashed potatoes. Repeat for the remaining slices of bread, the hot beef and mashed potatoes. Ladle the gravy generously over the top, and serve.

Instant Pot Meatloaf and Mashed Potatoes

For the Meatloaf:

2 lb. ground beef, I used a lean ground beef

1 cup breadcrumbs

2 eggs

1/2 cup onion, diced

2 tsp garlic powder

2 tsp dried parsley

1 tsp salt and pepper

1/2 cup honey bbq sauce

For the Meatloaf Topping:

2 tbsp brown sugar

2 tbsp mustard

1/3 cup ketchup

For the potatoes:

3 lbs. yellow potatoes, washed and quartered

1 cup chicken broth

1 cup half and half

4 tbsp butter

3/4 cup sour cream

1 tsp garlic powder

salt and pepper to taste

Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.

Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.

Source: I Wash, You Dry

INSTANT POT CORNED BEEF AND CABBAGE

3 pound marinated uncured corned beef round flat roast (Trader Joe's recommended)
4 cups beef broth
12 ounces stout beer or water
1 large onion (quartered)
4 cloves garlic
2 bay leaves
1 pound small red potatoes (halved (quarter if medium sized))
4 large carrots (peeled and cut into 2-inch pieces)
1 small head green cabbage (cut into 6 wedges with core removed

Put the corned beef, beef broth, stout, onion, garlic, and bay leaves in to the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure.
Remove the roast from the pressure cooking pot and transfer to a plate. Loosely cover the corned beef with aluminum foil until ready to serve.
Scoop all of the solids out of the pot and discard, leaving only the broth.
Add the potatoes to the cooking pot, cover, and cook on high pressure for 3 minutes. Release pressure so you can open the lid, add the carrots and cabbage, and then cook on high pressure for 2 minutes. Do a quick release of the pressure.
To serve, arrange the cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Ladle the cooking liquid into a gravy boat and serve along side meal.

Source: Self Proclaimed Foodie

Quick Pot Beef Stew

• 2 lbs. stew meat, cubed into 1 1/2 to 2 inch cubes.
• 2 tablespoons olive oil, divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 12 pearl onions (either fresh which you've soaked in boiling water to remove skins or frozen) OR 1 yellow onion chopped
• 1 clove garlic, minced
• 3 cups beef broth
• 1 bay leaf
• 4, carrots cut into 1-inch pieces on the diagonal
• 4 medium potatoes, cut into 1 1/2-inch pieces, (or try turnips -they are good in it)
• 1 stalk celery, sliced
• 2 tablespoons cornstarch or 1/4 cup rice flour
2 tablespoons water
• 
  Optional:
  2 tablespoons tomato paste
  1 tablespoonWorcestershire sauce
  1 teaspoon dried Italian seasoning
  1 teaspoon dried thyme

Heat 1 tablespoon of the olive oil in the Instant Pot using saute mode. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
If using, add the tomato paste, Worcestershire sauce, Italian seasoning, thyme. and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the bay leaf, carrots, potatoes and celery on top of the beef. Do not stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
Open the Instant Pot lid. Remove the bay leaf.
Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on saute mode. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

Quick Pot Scalloped Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 mins

3 pounds  white potatoes  (peeled and sliced into 1/4 inch rondelles)
1 cup  veggie broth
1/2 teaspoon  salt
1/2 teaspoon  ground black pepper
1/2 teaspoon  oregano
1 teaspoon  garlic powder
4 cloves  garlic  (minced)
1 cup  heavy cream
2 cups  yellow cheddar cheese  (shredded and divided)

Add sliced potatoes to the Instant Pot.
Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.
Preheat oven to 375 degrees F.
Gently transfer the potatoes from the IP to a pie baking dish and set aside.
Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.
Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.
Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.

Source: S&SM

Torta de Patatas

2 ½ cups extra virgin olive oil
3 medium Yukon Gold Potatoes , (about 2 lbs), peeled and thinly sliced (about 1/4 inch thick)
1 yellow or white onion
6 eggs , beaten
2 teaspoons crushed sea salt , divided

Add olive oil to a large skillet over medium heat.
Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
At this point, the cooked side of the tortilla de patatas should be facing up.
Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into  the center comes out clean.
Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature. Tortilla de patatas is traditionally served with a warm baguette and a green side salad.

Store covered in the refrigerator for up to 5 days.  
You can also freeze your Spanish omelette.  To freeze, allow it to cool completely and wrap it well in plastic wrap.  Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month.

Thaw it overnight in the refrigerator. Once thawed, it can be eaten cold or you may cut a slice and warm it in the microwave for a few seconds.

Makes 6 servings, Per serving:
Calories: 199 cal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 847mg | Potassium: 439mg | Fiber: 2g
Source: Tastes Better From Scratch
Or, Frankie shows us how to do it using less oil,  search YouTube for 3 Cheap and Easy Potato Recipes, Struggle Meals by Tastemade

Gluten and Dairy-Free Leftover Turkey Shepherd's Pie

1 c. celery; sliced
2/3 c. yellow onion; finely diced
2 tsp. minced garlic
3 Tab. olive oil
1-16 oz frozen peas and carrots
1 tsp. dried thyme, divided
1 tsp. dried parsley, divided
1 tsp. dried chives, divided
salt and pepper to taste
4 c. chicken or turkey broth or drippings
2-3 Tab. cornstarch
4 c. cubed leftover turkey
6 c. prepared mashed potatoes (leftover or boxed fine)

Saute onion and celery with a bit of olive oil for around 4 minutes and then add the garlic and saute for another minute or two or until the onion becomes translucent. Add the frozen peas and carrots and the broth or pan drippings and simmer for a few minutes. Add cornstarch slurry made by putting the cornstarch in a cup with a small amount of Cold water. Add 3/4 tsp. of thyme, parsley and chives. Add salt and pepper to taste. Add the turkey and thouroughly stir. Add more salt and pepper, if needed. Pour into a greased 9x11 pan. Top with prepared mashed potatoes. Sprinkle top with remaining 1/4 tsp. each thyme, parsley and chives.
Bake 375F 30 minutes.

Menu

Sunday
Dinner: Roast with potatoes, onions and carrots

Monday
Breakfast: Overnight Oats made with milk and yogurt, cinnamon, brown sugar
Lunch: Beef Barbecue Sandwich with Red Cabbage Slaw and Sweet Potato Fries
Dinner: Chili with Fries and Slaw

Tuesday
Breakfast: Muffins
Lunch: Egg Salad
Dinner: Beef Fajitas, Spanish Rice

Wednesday
Breakfast: Overnight Oats
Lunch:Veggie Burgers made from leftover Chili, rice, egg, breadcrumbs and cheese
Dinner: Sheetpan Chicken and Vegetables

Thursday
Breakfast: Muffins
Lunch: Chicken and Vegetables Rice Bowl
Dinner: Chicken, Cheese and Rice Casserole

Friday
Breakfast: Overnight Oatd
Lunch: Chicken Sandwiches
Dinner: Spaghetti, Garlic bread, salad

Saturday
Breakfast: French Toast
Lunch: Panzanella and Bean Salad made from leftover garlic bread
Dinner: Stuffed Peppers

Sunday
Dinner: Barbecue Chicken with a dry rub and then sauce under the broiler, coleslaw and Mashed Parmesan Cauliflower (or potatoes)

Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions, 3 meals

3 lbs sausage, chopped
6 sweet potatoes, chopped
3 bell pepper, sliced (any color)
3 onion, sliced
1 tsp salt
1/2 tsp pepper
1 Tab. olive oil
1 sprig fresh rosemary
1 loaf French bread

Place meal in a single layer on three cookie sheets. Spread as thinly as possible.
Bake at 375 degrees for 35-40 minutes.

Meal 1: Sausage Sandwiches with peppers and Onions, Sweet Potatoes on the Side

Serve one tray for dinner. Use half the bread as rolls for the sausage.

Cut the remaining sausage into rounds and divide it and the rest of the vegetables

into two bags and put in the fridge.

Recipe 2: Sausage,  Sweet Potato and Kale Soup with Bread

Take out of the fridge one bag of Italian sausage with peppers, sweet potatoes and sausage.

4 cups half-and-half

4 cups chicken broth

2 cups whole milk

1 sprig fresh rosemary o)1/2 teaspoon dried Italian Seasoning)

1/2 teaspoon red pepper flakes, or more to taste

1/2 teaspoon ground black pepper

2-4 cups torn kale leaves (bite-size pieces)

1/4 loaf French bread

Heat sausage and vegetables in large soup pot over medium-high heat. Once warm, stir in half-and-half, broth, milk, rosemary, and red pepper flakes. Bring to a boil, and reduce heat to low. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Meanwhile slice half of what is left of the bread and serve with butter along side the soup.

Recipe 3: Sausage, Sweet Potato, Red Pepper and Onion Frittata, Kale Salad, Toasted Bread

Take out of the fridge one bag of Italian sausage with peppers, sweet potatoes and sausage.

6-8 eggs

1/2 tsp. Italian seasoning

1/4 tsp. salt

Black pepper to taste.

1/2 cup grated Parmesan cheese

1 bunch kale, ribs removed and discarded
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1 tbsp freshly squeeze lemon juice, from 1/2 lemon
1/3 cup grated Parmesan cheese

1/4 loaf French bread 

Butter

hot pepper flakes

Preheat the oven to 425 degrees F. In a large bowl whisk together eggs, Italian seasoning, salt, and pepper to taste. Add the bag of sausage and vegetables to a 10-inch cast-iron skillet and heat until warm. Add the egg mixture and then sprinkle with Parmesan cheese. Transfer to the oven and bake until set, about 8 minutes. 

Meanwhile, slice or tear the kale into bite sized pieces. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens. Toss with the lemon juice and grated cheese and serve with frittata.

Slice the rest of the loaf of bread. Butter slices and sprinkle with hot pepper flakes. Toast bread in the hot oven when the fritatta comes out. Serve fritatta with Kale salad and bread as sides.

LOADED Breakfast Biscuits | Breakfast Freezer Meals

2 lb sausage, cooked & drained
1 cup all purpose flour
1 tsp salt
1 tsp pepper
2 cups milk
4 cups frozen square hash browns
4 tbs butter
8 eggs
4 cans large biscuits
3 cups shredded cheese

Cook 2 lbs ground sausage in large pan. Drain grease once finished cooking and no longer pink. Mix in flour, salt/pepper, and milk into pan with cooked and drained sausage. Allow mixture to thicken and come to gentle boil. You’ll want to stir and watch the sausage gravy during this time. After 1-2 minutes remove from stove.
Spray 24 muffin cups with non-stick spray. Press biscuit dough into 24 muffin cups. Fill each cup 1/2 with sausage gravy mixture, sprinkle shredded cheese, sprinkle cuded potatoes, layer of scrambed eggs, sprinkle of cheese then top with cheese. Repeat for each 24 Breakfast Biscuits.
NOTE, Yes these will be LOADED! You will need the help of a spoon to help stuff down each layer
Bake in preheated oven at 400 degrees for 20 minutes or until completely done.
To freeze allow Breakfast Biscuits to cool completely. Freeze in gallon freezer bags, or in another freezer safe container. For longer term storage wrap each biscuit in plastic wrap before placing in freezer bags.

Source: Large Family Table

Breakfast Burritos

Egg & Cheese Breakfast Burritos

48 large eggs, scrambled.
50, 8-inch flour tortillas
12 cups of shredded cheese

Spoon about 1/4 cup of scrambled egg onto each tortilla and cover in cheese.  Wrap each tortilla in foil and plastic wrap.
 To use frozen burritos,  set in refrigerator to defrost the day before. remove foil and plastic wrap,  place individual burritos in microwave for 1 1/2 to 2 minutes at a time or until heated thoroughly.  Times will vary based on microwave temperature.
 You can also put a pan of defrosted burritos in the oven at 350° for 10 minutes, or until warm thoroughly.

Source: Large Family Table

Or, Egg and Potato Breakfast Burritos

2 dozen eggs
salt and pepper
1 32 ounce bag Southern Potatoes
5 T butter
salt and pepper
8-10 large burrito style tortillas

Toppings:
diced ham
bacon
cheese

salsa
sour cream

Yield: 8 servings

Recipe from Jamie Cooks It Up!

Menu 3

Island Pork Roast	Coconut Korma	Cashew Chicken	Stuffed Shells	Taco Bake	Beef and Broccoli	Tuna Cakes
Pork Carnitas	Cauliflower Curry	Chicken Tacos	Lasagna	Cheeseburger Casserole	Beef Stroganoff	Tuna Noodle Casserole
Pork Barbecue	Zucchini Quiche	Roasted chicken with potatoes and carrots	Ravioli	Burrito Pie	Beef Stew	Sausage and Peppers Bake
Moo Shu Pork	Mushroom Moo Shu	Chicken Cheese and Stuffing Bake	Teriyaki Mushrooms	Stuffed Peppers	Tacos	Pineapple and Kielbasa
		Greek Chicken	Baked Ziti	Tacos	Spaghetti	Wendy's Chili/Ranch Beans

Dry Potato Sak

4 boiled potatoes, cut into bite size pieces
1 cup boiled peas
2 tsp cumin
6 Tbsp canola oil
1 tsp turmeric powder
2 onion, chopped
1 hot pepper, chopped (optional)
4 cloves garlic, chopped
1 piece ginger, chopped
2 tomatoes, chopped
1/2 tsp cayenne pepper
1/2 tsp salt

Heat oil. Add cumin and turmeric. Add onions, garlic, and ginger. Cook for a few minutes. Add the tomato and cook for a few more minutes.

Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.

Makes 4 servings
source: Mermaid's Creations

Scalloped Potatoes

3 pounds russet potatoes peeled
1 quart heavy cream
1 teaspoon tarragon
salt and pepper to taste
1 tablespoon butter
2 tablespoons all purpose flour

Preheat oven to 350°

Take the peeled potatoes and cut them to 1/4 inch thick rounds.  Melt one tablespoon of butter  on medium heat in a large stockpot (you will boil the potatoes in this pot, so it needs to be a large stock pot so they don't boil over.)  Once it is melted, add the flour and stir to incorporate completely.  Let the flour cook for 90 seconds.  Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken.  Then add the balance of cream and whisk until all mixed completely. Then add potatoes into the large stockpot.  Add salt pepper and tarragon over the top.  Simmer for 15 minutes.  Turn off heat, remove pan from burner.  The potatoes will not be all the way cooked at this point, they will continue to cook when they go into the oven.

Scoop out carefully the potatoes and place them in a baking dish. Then pour the leftover cream mixture over the top.

Bake at 350° for 15-20  minutes until bubbly and golden top brown.
This dish is even better if made early in the day or a day ahead.  If you make It ahead, let it cool completely then cover and store in fridge.  Remove from fridge 1 hour before you are ready to bake it.  Bake at 325° for 20-30 minutes until heated throughout.

Source: West Via Midwest