Sausage and Veggie Scramble with Banana Zucchini Muffins

I like having breakfast for dinner. I am not a huge morning person, so usually breakfast is cereal or instant oatmeal. Not that a smoothie or pancakes or even something like this would take too long, but really I am just not in the mood to do it in the rush of getting a husband off to work and kids off to school.

Banana Zucchini Muffins

3 eggs

1 cup applesauce (or 3/4 cup oil)

2/3 cup packed brown sugar

1/2 cup white sugar

2 cups grated zucchini

3 smashed bananas

2 teaspoons vanilla

3 1/2 cups flour

1 tablespoon cinnamon plus (pumpkin pie spice)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup dried cranberries (optional)

Preheat oven to 325*. (I used a kitchen aid, but you could easily do this by hand in a large bowl) Beat eggs until until light yellow and frothy. Add applesauce, sugars, zucchini, bananas and vanilla. Combine flour, cinnamon, baking powder, baking soda, and salt. Mix together wet and dry ingredients just until incorporated. Stir in cranberries. Divide into lined muffin tins. (This will make 3 dozen) Bake about 20 minutes or until a toothpick comes out clean. Do not overbake, remove to wire rack to cool. (The flavors really come out when they are cool)

Sausage and Veggie Scramble

2 tomatoes, seeded and diced

1/2 green bell pepper diced

3 green onions with tops sliced

2 large sausages (I used sun-dried tomato chicken sausage with basil and tomatoes), cut into small pieces (I quartered and sliced)

12 eggs

1/2 cup mozarella cheese, shredded

Heat a skillet over medium-high heat. Add veggies and sausage, cook 3-5 minutes. Reduce heat to medium and add in eggs. Mix together and let cook 3-5 minutes before stirring, repeat until desired doneness. Stir in cheese, mix to melt.

Cafe Rio Dinner

Okay, so I know every recipe blog out there has Cafe Rio Pork, but it's pretty much a staple around here so I had to add it to my blog too! When we make Cafe Rio Pork, it has to include Cilantro Lime Dressing, Cilantro Lime Rice and Bean and Cheese Dip! We serve it with lettuce, salsa, sour cream, enchilada sauce, tomatoes, large and small flour tortillas. That way we are covered if we want a Pork Salad, Pork Burrito, or Pork Tacos!

For the Pork:

Large Pork Butt Roast (I usually shoot for 3-5 lbs because we like leftovers!)

1 can Coke 1 large can green enchilada sauce, divided

1 tablespoon cumin

1/2 cup brown sugar

Place pork roast, fatty side up in crock pot. Pour coke over roast. Cover and cook on low 5-7 or high 3-5 hours. At this point I trim the fat off the top and throw it out. Remove most of the liquid from the crock pot to a large measuring cup. Shred pork. Discard about 1/2 the liquid leaving about 1 cup. Add 1/2 large can of enchilada sauce, cumin and brown sugar to remaining liquid. Pour over pork, mix and continue cooking 30-60 minutes.

For the Rice:

2-4 tablespoons butter

2 1/2 cups rice

2 cans chicken broth

1/2 cup water

1/2 teaspoon cumin

1 1/2 teaspoon salt

4 tablespoons lime juice

4 tablespoons cilantro

Mix all ingredients in a rice cooker or pot. Cook until done. (I do it in the microwave, about 7 minutes on high, then I stir it and put it back in for 30-45 min at 50% power)

For the Dressing:

1 1/3 cup sour cream

3/4 cup mayonaise

1 packet dry ranch dressing mix

4 tablespoons enchilada sauce (from can above)

1 bunch cilantro

2 garlic cloves

1/8 teaspoon tabasco

4 tablespoons lime juice

Blend!

For Bean Dip:

1/2 cup cream cheese

16 oz. refried beans

5 drops tabasco

1/3 cup green onions, chopped

1 cup monterey/colby jack cheese

1/2 cup sour cream

1 tablespoon taco seasoning

1/4 cup parsley

1 cup cheddar cheese (on top)

Using a hand mixer mix all ingredients except cheddar cheese. Top with remaining cheese. Bake at 350* 20 minutes. This may sound like a lot of work to do all the sides, but really it takes less than an hour, and IT'S SO WORTH IT! This is the order I do it in:

1. Start Rice

2. Drain pork and mix sauce

3. Make bean dip and put in oven

4. Make dressing

5. Chop lettuce and tomatoes.