Canadian Bacon and Egg Pie

An easy and delicious egg pie! Grape tomatoes dressed in balsamic vinaigrette are a perfect complement to this dish.

12 slices Canadian bacon

1 tablespoon unsalted butter

8 sandwich-size slices Swiss cheese

12 eggs

3/4 cup light cream

Salt and freshly ground pepper, to taste

2 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Preheat oven to 350. Saute Canadian bacon in butter 1 minute on each side. Drain. Fit bacon slices around rim of 10-inch pie pan to form scalloped edge. Place cheese slices in bottom of pan, slightly overlapping bacon. Break each egg into small dish and carefully slide onto cheese. Cover with cream; season with salt and pepper. Sprinkle grated cheese on top. Bake for 45 minutes or until a thin knife inserted in center comes out clean.

From cooks.com.

Christy's Brown Sugar and Balsamic Glazed Pork Loin

A friend of mine with triplets (plus one!) posted this recipe on her blog recently. I figured if she has the time to make this, a quad mom does, too ... and, boy, am I glad I tried it! My husband has decreed that this dish be put into our regular menu rotation, and I am only too happy to comply.

1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.

About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.

Ann's Chicken Enchiladas

When a college friend brought this dish to a potluck a few years ago, I just had to have the recipe. The best thing about these enchiladas is the easy-to-make and decadently creamy sauce, which keeps the chicken from drying out in the oven.

1 cup onion, diced
2 tablespoons olive oil
1 can cream of celery, divided
1 can cream of chicken, divided
1 can diced green chiles
2 cups shredded Monterey Jack cheese
4 cups cooked chicken, diced
1 teaspoon cumin
8 to 10 soft enchilada tortillas
2 to 3 tablespoons milk or sour cream

Preheat oven to 325. Heat olive oil in skillet over medium heat; saute onion in oil until translucent. Add half of the cream of celery, half of the cream of chicken, green chiles, cheese, chicken, and cumin, and stir to mix well.

Spray a 9x13 baking dish with Pam. Fill each tortilla with about 1/2 cup of chicken mixture and roll up. Arrange enchiladas, seam side down, in the baking dish.

In a small bowl, mix remaining cream of celery and cream of chicken soups with milk; spread evenly over tortillas. Bake for 30 to 40 minutes.

Mom's Cornbread Taco Bake

This easy casserole was a favorite in my house when I was growing up. I think some people call it a tamale pie (obviously, these are people who've never eaten a real tamal!).

1-1/2 lb. ground beef
1 pkg. taco seasoning
1/2 cup water
1 can whole kernel corn, drained
1/2 cup green or red bell pepper, diced
1 can tomato sauce
1 pkg. Jiffy corn muffin mix
1/2 cup cheddar cheese, shredded

Preheat oven to 400. Brown ground beef; drain. Stir in taco seasoning, water, corn, bell pepper, and tomato sauce. Pour into ungreased 2-quart casserole.

In a separate bowl, prepare corn muffin mix as directed on box. Spoon around outer edge of casserole. Bake uncovered for 20 minutes. Remove casserole from oven and top cornbread with cheese. Bake 2 to 3 minutes longer, until cheese is melted and cornbread is golden brown.

Makes 6 servings.

Sweet Potato Shepherd's Pie

This is another one that tastes fancy (thanks to the red wine) but is simple enough to make on a weeknight. Plus, it's good for you!

1-1/4 lb. sweet potatoes, peeled and cut into 1" pieces
1/2 cup fat-free milk
1 Tbsp. butter
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 lb. lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp. dried thyme
1/2 cup reduced-sodium, fat-free beef broth (I use regular)
1/4 cup red wine
1/4 cup tomato paste

Preheat the oven to 350. Coat a 6-cup ovenproof casserole with cooking spray and set aside.

In a small pot, combine the potatoes with enough water to cover by 3". Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to pot, and add milk, butter, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper. Mash until smooth and set aside.

Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft.

Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned.

Makes 4 servings.

From The Sugar Solution Cookbook

Pantry Pot Roast

Give yourself a little extra time in the morning to put this together, and you won't be sorry come dinnertime. My husband says this tastes like it could have come from a restaurant! 
 

1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice

Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.

In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.

Makes 6 servings.  

From Better Homes and Gardens