Breakfast

When I was growing up, my mom had plenty of rules when it came to meals. One of the biggest was that breakfast could only be eaten in the morning at (of course) breakfast time.

I used to have issues with that, especially when I'd notice one of the neighbors letting my friends have something breakfasty at dinner time.

"Why can't we have cereal for dinner?" I'd ask. "Or, maybe, pancakes or an omelet?"

But it was always a no-go on that. This really bugged me, especially if Mom was fixing liver-and-onions for dinner.

Mom

Dad and Mom, New York

Once moving out on my own, I had no problems with breakfast for dinner (or any other time, for that matter). To that end, here are six yummy breakfast recipes, including Ham and Pepper Frittata and Creamy Bacon and Egg Breakfast Enchiladas. Enjoy!

BAKED STEEL-CUT OATS WITH NUT BUTTER

This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "For a simple, filling breakfast, baked steel-cut oatmeal, enriched with almond butter and cinnamon, is a go-to recipe. This version is particularly adaptable: Use peanut butter or almond butter, steel-cut or cracked oats, or any number of warming spices that might be in your cupboard. Then, garnish as you wish."

Time: About 1 hour; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1020948-baked-steel-cut-oats-with-nut-butter.

Ingredients

1/4 cup peanut butter or almond butter

1 cup steel-cut or cracked oats

Pinch of salt

Cinnamon, nutmeg or cardamom, for sprinkling (optional)

Sliced bananas, raisins or dried fruit, chopped apple, maple syrup, honey, brown sugar or heavy cream, for garnishing (optional)

Preparation

Heat oven to 350 degrees and bring a kettle of water to a boil.

In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don’t worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.

Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren’t cooked enough, let it bake for 5 to 10 minutes longer.

Garnish with whatever you like, and serve.

FRIED EGGS AND POTATOES

This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This quick one-pan meal of fried eggs and potatoes hits the spot any time of day, and especially if you like breakfast for dinner. Golden onion, turmeric and tomato paste make a savory and rich bed for the potatoes and eggs to nestle in. Make sure to chop the potatoes evenly into small, 1/2-inch cubes and add a little water to speed up their cooking time. You can cook the yolks to your liking – just cover and check on them every minute. Serve with bread or a green salad, or both, for a complete meal."

Time: 30 minutes; Yield: 2 to 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023911-fried-eggs-and-potatoes. While you're there, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. If you're like me when it comes to food, you won't regret it.

Ingredients

1/4 cup extra-virgin olive oil

1 large yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

1/4 teaspoon ground turmeric

1 tablespoon tomato paste

1 large Yukon Gold potato (about 12 ounces), peeled and diced into 1/2-inch cubes

4 large eggs

Fresh herb of your choice, chopped, for garnish (optional)

Preparation

In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.

Add the potatoes, season with about 1/2 teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add 1/4 cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.

Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.

CREAMY BACON AND EGG BREAKFAST ENCHILADAS

This comes from Old El Paso, and begins, "We’re giving the classic bacon and egg scramble a big twist by rolling it up in tortillas and covering them with a green chile sour cream enchilada sauce. Our 'twist' is sure to make you shout. See what we did there?"

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 4 servings

View this online at https://www.oldelpaso.com/recipes/creamy-bacon-and-egg-breakfast-enchiladas.

Ingredients

1/2 teaspoon salt

1 medium onion, finely chopped

2 tablespoons Gold Medal™ all-purpose flour

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1-1/2 cups Progresso™ chicken broth (from 32-oz carton

1 1/2 cups sour cream

1 can (4.5 oz) Old El Paso™ chopped green chiles

15 slices bacon, cut into 1/2-inch pieces

10 eggs

1/4 cup half-and-half

1/2 teaspoon ground cumin

8 Old El Paso™ flour tortillas for burritos (8 inch)

2 cups shredded Mexican cheese blend (8 oz)

Cilantro leaves, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 2-quart saucepan, heat butter over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until softened. Add flour and taco seasoning mix; cook 2 minutes. Beat in chicken broth with whisk; heat to boiling. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in sour cream and green chiles. Set aside.

Meanwhile, in 12-inch skillet, cook bacon 6 to 7 minutes over medium heat, turning occasionally, until crisp. Remove bacon from skillet. Reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside.

In medium bowl, beat eggs, half-and-half, salt and cumin with whisk until well blended. Cook in same skillet with drippings over medium heat 4 to 5 minutes, stirring frequently, until eggs are set.

Spread 1 cup of the sauce over bottom of baking dish. Fill each tortilla with about 1/2 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on sauce in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese and bacon.

Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.

Expert Tips

Diced red onions and avocado make a nice garnish in addition to the cilantro.

If would like to add a little more heat to your breakfast enchiladas, finely chop a serrano chile, and add to the onion in the sauce.

HAM AND PEPPER FRITTATA

Recipe Yield: Yield: 4 servings, Serving size: 1/4 of recipe

Source: The Complete Diabetes Prevention Plan

Book Title: The Complete Diabetes Prevention Plan

View this online at https://diabeticgourmet.com/diabetic-recipes/ham-and-pepper-frittata.

Ingredients

1 tablespoon extra virgin olive oil or canola oil

1/2 cup diced yellow bell pepper

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 cup diced, lean, reduced-sodium ham

2 teaspoons dried parsley

1/4 teaspoon coarsely ground black pepper

2 cups fat-free egg substitute

1 cup shredded, reduced-fat, white Cheddar or Swiss cheese

Directions

Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.

Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).

Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.

Nutritional Information Per Serving: Calories: 222; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Protein: 28 g; Carbohydrates: 7 g

Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat

SAUSAGE-PEACH BAKE

This is from the infamous long-since-forgotten emailing list.

Makes about 8 servings.

Ingredients

2 cups Bisquick

1 (16 ounce) can sliced peaches, drained and juice reserved

1 package brown-and-serve sausage links

1/4 cup granulated sugar

1 egg

1 cup milk

1 tablespoon cornstarch

3/4 cup maple syrup

1 tablespoon butter

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Mix Bisquick, egg and milk, then spread into prepared pan.

Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.

While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.

Serve with warm cooked sauce.

SALSA VERDE SCRAMBLED EGG TACOS

This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.

Ingredients

6 eggs

1/4 cup milk

1/4 teaspoon salt

2 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package

1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1 medium avocado, pitted, peeled, diced

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

Preparation

In large bowl, beat eggs with whisk. Add milk and salt; beat well.

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.

Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

Try chopped tomatoes in place of pico de gallo.

Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!

Add cooked breakfast sausage to tacos for a flavor twist.

Breakfast

When I was growing up, my mom had plenty of rules when it came to meals. One of the biggest was that breakfast could only be eaten in the morning at (of course) breakfast time.

I used to have issues with that, especially when I'd notice one of the neighbors letting my friends have something breakfasty at dinner time.

"Why can't we have cereal for dinner?" I'd ask. "Or, maybe, pancakes or an omelet?"

But it was always a no-go on that. This really bugged me, especially if Mom was fixing liver-and-onions for dinner.

Mom

Dad and Mom, New York

Once moving out on my own, I had no problems with breakfast for dinner (or any other time, for that matter). To that end, here are six yummy breakfast recipes, including Cheesy Chorizo Frittata and Caramelized Banana Nut Oatmeal. Enjoy!

CREAMY BACON AND EGG BREAKFAST ENCHILADAS

This comes from Old El Paso, and begins, "We’re giving the classic bacon and egg scramble a big twist by rolling it up in tortillas and covering them with a green chile sour cream enchilada sauce. Our 'twist' is sure to make you shout. See what we did there?"

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 4 servings

View this online at https://www.oldelpaso.com/recipes/creamy-bacon-and-egg-breakfast-enchiladas.

Ingredients

1/2 teaspoon salt

1 medium onion, finely chopped

2 tablespoons Gold Medal™ all-purpose flour

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1 1/2 cups Progresso™ chicken broth (from 32-oz carton

1 1/2 cups sour cream

1 can (4.5 oz) Old El Paso™ chopped green chiles

15 slices bacon, cut into 1/2-inch pieces

10 eggs

1/4 cup half-and-half

1/2 teaspoon ground cumin

8 Old El Paso™ flour tortillas for burritos (8 inch)

2 cups shredded Mexican cheese blend (8 oz)

Cilantro leaves, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 2-quart saucepan, heat butter over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until softened. Add flour and taco seasoning mix; cook 2 minutes. Beat in chicken broth with whisk; heat to boiling. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in sour cream and green chiles. Set aside.

Meanwhile, in 12-inch skillet, cook bacon 6 to 7 minutes over medium heat, turning occasionally, until crisp. Remove bacon from skillet. Reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside.

In medium bowl, beat eggs, half-and-half, salt and cumin with whisk until well blended. Cook in same skillet with drippings over medium heat 4 to 5 minutes, stirring frequently, until eggs are set.

Spread 1 cup of the sauce over bottom of baking dish. Fill each tortilla with about 1/2 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on sauce in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese and bacon.

Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.

Expert Tips

Diced red onions and avocado make a nice garnish in addition to the cilantro.

If would like to add a little more heat to your breakfast enchiladas, finely chop a serrano chile, and add to the onion in the sauce.

BREAKFAST BURRITOS [VEGAN]

This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."

One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…

For this recipe, Cooking Time is 40 minutes; Serves 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.

Ingredients

For the Roasted Potatoes:

4 cups cubed potatoes (roughly 1" cubes)

1 teaspoon garlic powder

2 tablespoons oil

salt and pepper to taste

For the Tofu Scramble:

7 ounces extra firm tofu

2 teaspoons oil of choice

2 cloves of garlic

2 tablespoons nutritional yeast

1/2 lemon juiced

salt and pepper

2 sprigs of green onion

For the Avocado Lime Creme:

1 ripe avocado

1 lime, juiced (1 1/2 Tbsp juice)

1 garlic clove

Other

4 large tortilla wraps

salsa of choice

Prepartion

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.

While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.

Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.

Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.

Begin to assemble the breakfast wraps once the potatoes are done.

It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.

Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).

All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.

BROCCOLI FRITTATA

Yield: 4 Servings

View Online: http://diabeticgourmet.com/recipes/html/692.shtml

Ingredients

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cup fat-free egg substitute

2 cups frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 large onion, diced

Directions

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.

Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.

As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.

Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat

CARAMELIZED BANANA NUT OATMEAL

This is from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. She is also a food blogger and recipe developer at Lively Table. Check it out!

For this recipe, Kaleigh wrote, " Adding more whole grains to your meals is a great way to improve your diet. Not only are whole grains proven to lower the risk of heart disease by lowering cholesterol, but they've also been shown to help with weight loss and lower blood pressure."

Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Servings: 1

To view this online, as well as the rest of what Kaleigh wrote for this recipe, go to https://www.verywellfit.com/caramelized-banana-nut-oatmeal-recipe-4126741.

Ingredients

1 cup water

1/2 cup rolled oats

olive oil spray

1/2 medium banana, sliced

1 tablespoon walnut pieces

1/8 - 1/4 teaspoon cinnamon, depending on taste

Preparation

In a small saucepan, bring water to a boil. Stir in oats and reduce heat to low. Simmer until oats are cooked, 3 to 5 minutes.

While oats are cooking, spray a small non-stick skillet with olive oil. Add sliced bananas in a single layer and cook over medium heat until caramelized, about 3 minutes per side.

Spoon oatmeal into a bowl and top with caramelized bananas and walnuts. Sprinkle with cinnamon.

Ingredient Variations and Substitutions

You can use any kind of nuts, or leave them out, but keep in mind that walnuts provide heart-healthy omega-3s.

This recipe will also work with steel cut or quick-cooking oats, but stay away from instant oats, as they usually contain added sodium.

Cooking and Serving Tips

To make this recipe even easier, cook up a batch of oatmeal on a Sunday to keep in the refrigerator. That way it is already cooked and ready to go in the morning—you just have to add the bananas!

To increase the protein in this recipe, cook the oats in skim milk or soy milk instead of water, or add a dollop of Greek yogurt to the finished recipe.

RED BERRY BAKED OATS

This is from Weight Watchers, and begins, "These morning treats are completely different from traditional baked oats. Because you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like. These bake in 6-ounce ramekins; if you don’t have those, you can bake in a muffin pan (you’ll probably get 8 or 10) and reduce the cook time to about 15 minutes."

Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 6; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/red-berry-baked-oats/608b0ef40db90e5f982bc6ee.

Ingredients

6 sprays cookin spray

2 cups uncooked old fashioned oats, or quick-cooking oats

2 Tbsp maple syrup

2 tsp baking powder

1 tsp vanilla extract

1/4 tsp table salt

4 medium bananas, ripe

4 large eggs

1 cup strawberries, raw, sliced

1 cup fresh raspberries

Directions

Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.

Stir berries into batter (do not blend). Lightly coat 6 (6-oz) ramekins with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Serve warm.

Serving size: 1 ramekin

CHEESY CHORIZO FRITTATA

This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."

Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.

Ingredients

1/2 lb ground pork

1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix

2 teaspoons vegetable oil

8 eggs, slightly beaten

1/3 cup milk

1/4 teaspoon salt

1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)

1/2 cup sliced green onions

1/4 cup chopped tomatoes

Chopped fresh cilantro leaves and sour cream, if desired

Preparation

Heat oven to 375°F.

In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.

In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.

Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.

Expert Tips

Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.

Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.

Mexican Recipes

If you love Mexican food, today's post should have something to get your attention. Check out the Creamy Bacon and Egg Breakfast Enchiladas, the BLT Ranch Quesadillas, and the rest of today's recipes. Enjoy!

ENCHILADA MEATBALLS

This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.

Ingredients

2 cups crumbled cornbread

1 (10 ounce) can enchilada sauce, divided

1/2 teaspoon salt

1 1/2 pounds ground beef chuck

1 (10 ounce) can tomato sauce

1 cup shredded Mexican cheese blend, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.

Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Note

For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Preparation

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g

% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2

CHICKEN RANCH ENCHILADAS

This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish

To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.

Ingredients

1/4 cup butter

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (4.5 ounce) can chopped green chilies

1 (1 ounce) package ranch dressing mix

10 (8 inch) flour tortillas

2 cups shredded Mexican cheese blend

Directions

Preheat an oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

CHIPOTLE VEGGIE BURRITOS

This comes from the Food Network. Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667.

Ingredients

1 bunch cilantro, chopped

1 clove garlic

1/2 teaspoon chipotle chile powder, plus more to taste

Kosher salt

1 cup white rice

1 15-ounce can black bean soup (preferably spicy)

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 cups frozen corn (preferably fire-roasted), thawed

1 large tomato, diced

Juice of 1 lime

4 burrito-size flour tortillas

2 cups shredded pepper jack cheese (about 8 ounces)

Directions

Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.

Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.

Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.

Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

BREAKFAST BURRITOS

This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.

Ingredients

2 tsp. olive oil

1/2 medium-sized onion, sliced

1 red bell pepper, cut lengthwise into 2-inch-thick slices

1 large clove garlic, minced

1 10-oz. pkg. frozen chopped spinach

2 Tbs. fresh dill

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 3/4 cups shredded Monterey Jack cheese

6 8-inch flour tortillas

4 large eggs, beaten

2 cups skim milk

1 Tbs. all-purpose flour

1 tsp. mustard powder

Preparation

Grease 9×13-inch baking dish.

Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.

Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.

Preheat oven to 350°F.

Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

CREAMY BACON AND EGG BREAKFAST ENCHILADAS

This comes from Old El Paso, and begins, "We’re giving the classic bacon and egg scramble a big twist by rolling it up in tortillas and covering them with a green chile sour cream enchilada sauce. Our 'twist' is sure to make you shout. See what we did there?"

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 4 servings

View this online at https://www.oldelpaso.com/recipes/creamy-bacon-and-egg-breakfast-enchiladas.

Ingredients

1/2 teaspoon salt

1 medium onion, finely chopped

2 tablespoons Gold Medal™ all-purpose flour

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1 1/2 cups Progresso™ chicken broth (from 32-oz carton

1 1/2 cups sour cream

1 can (4.5 oz) Old El Paso™ chopped green chiles

15 slices bacon, cut into 1/2-inch pieces

10 eggs

1/4 cup half-and-half

1/2 teaspoon ground cumin

8 Old El Paso™ flour tortillas for burritos (8 inch)

2 cups shredded Mexican cheese blend (8 oz)

Cilantro leaves, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 2-quart saucepan, heat butter over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until softened. Add flour and taco seasoning mix; cook 2 minutes. Beat in chicken broth with whisk; heat to boiling. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in sour cream and green chiles. Set aside.

Meanwhile, in 12-inch skillet, cook bacon 6 to 7 minutes over medium heat, turning occasionally, until crisp. Remove bacon from skillet. Reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside.

In medium bowl, beat eggs, half-and-half, salt and cumin with whisk until well blended. Cook in same skillet with drippings over medium heat 4 to 5 minutes, stirring frequently, until eggs are set.

Spread 1 cup of the sauce over bottom of baking dish. Fill each tortilla with about 1/2 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on sauce in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese and bacon.

Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.

Expert Tips

Diced red onions and avocado make a nice garnish in addition to the cilantro.

If would like to add a little more heat to your breakfast enchiladas, finely chop a serrano chile, and add to the onion in the sauce.