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.

Chicken and Squash Casserole

I think this recipe turned out really good, my kids love stuffing and ate it really well. It's another one of those that the picture doesn't do it justice. I love meals that incorporate lots of vegetables so this was a winner for me.

4 tablespoons butter, divided

1 medium onion, diced

3 carrots, shredded

3 small squash, chopped into bite sized pieces (zucchini, mex squash, yellow squash)

4 chicken breasts, chopped into bite sized pieces

6 mushrooms diced

1 can cream of chicken soup

1/2 cup sour cream

1 package chicken stuffing mix

Preheat oven to 350*. Melt 2 tablespoons butter in a skillet. Add onion, carrots, and squash. Season with salt and pepper. Cook 7 minutes or until squash is tender. Transfer into large collander to drain. Add chicken and mushrooms to skillet. Cook 7-10 minutes until chicken is cooked through. Add vegetables back into skillet. Add soup and sour cream and mix well. Transfer to a 9X13 baking dish. Add remaining 2 tablespoons butter and stuffing mix to skillet. Toss until butter is absorbed. Top casserole with stuffing mix. At this point you can choose to leave the stuffing on top or mix it into the casserole. Today I mixed it into the casserole. Bake 20-30 minutes.

Chicken Tortilla Chili

This is such a yummy chili! We had our church Chili Cookoff last night, I won "Best Looking Chili." Although last year I won "Best Chili" with THIS recipe (my nephews were really excited about me defending my title, I said to one of them, "Best Looking is pretty good too" and he said, "eh") I personally think this years is better! This would be the PERFECT recipe for anyone who got a Mexican Pack and Tortillas this week! The one thing you could do if you got the mex pack is add in some hot peppers to taste! 4 yellow corn tortillas
1 large onion, diced
1 medium zucchini, diced (I used 2 yellow squash, if you got a Mexican Pack use the squash in that!)
1 T vegetable oil
1/4 cup fresh cilantro, chopped
4 garlic cloves, pressed
1 T ground cumin
3-4 cups chicken stock
2 cans diced fire roasted tomatoes, undrained
1 can kidney beans, drained and rinsed
1 small rotisserie chicken
1 t salt
Optional toppings: diced avacado, lime wedges, crumbled queso fresco, cilantro, tortilla crisps

Place tortillas in a blender or food processor to form fine crumbs, set aside. Place oil and onion in 4 quart pot, cook and stir over medium heat 4-6 minutes until onions are tender. Add cilantro, garlic, and cumin. Cook an aditional 20-30 seconds until fragrant. Stir in tortilla crumbs, zucchini, stock, tomatoes, and beans. Bring to a gentle simmer, reduce heat to medium-low and cook 15-20 minutes to thicken, stirring frequently and scraping bottom of pot. Stir in chicken and salt. Cook 3-4 minutes or until zucchini is tender and chicken is hot. Serve with toppings if desired.