Cheese Tater Tot Breakfast Bake


  • 4 slices bacon, cooked and crumbled
  • 1 lb ground breakfast sausage, no casings
  • 2½ cups sharp cheddar cheese, shredded, divided
  • 2 cups whole milk
  • 2 extra large eggs or 3 large eggs
  • ½ tsp freshly ground black pepper
  • ½ tsp onion powder
  • pinch of table salt (1/8 tsp)
  • 2 lbs frozen tater tots
  • 3 TB freshly chopped parsley for garnish
  1. In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9×13 inch baking pan. Evenly sprinkle 2 cups of the cheese over cooked sausage.
  2. In a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
  3. When ready to bake, set oven to 350F with rack on lower middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes. Top with additional ½ cup cheese, cooked/crumbled bacon, and bake another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temp 10 minutes, and serve.

Froyo Bites


  • 1/4 cup almond meal or crushed almonds
  • 2 tablespoons raw coconut sugar
  • 2 tablespoons coconut oil, melted
  • 3/4 cup plain Greek yogurt, low-fat
  • 2 tablespoons honey, (optional stevia liquid to taste)
  • 1 1/2 cups fresh chopped strawberries and/or raspberries
  • 6-cup muffin tin and liners

Line a 6-cup muffin tin with silicone or parchment cupcake liners. In a small bowl, stir together almond flour, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each lined cup.

In a medium bowl, mix together yogurt and honey, or stevia to sweeten. Spoon 2 tablespoons into each muffin cup, covering the crust.

Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!

West Coast Chicken


  • 1½ pounds organic boneless skinless chicken breast and thigh mix, cut into strips
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry thyme
  • 3 tablespoons extra virgin olive oil, divided
  • 4 ounces sweet onion cut into strips
  • 4 ounces organic sweet bell pepper cut into strips (any combination of red, yellow and orange)
  • 1 head organic Tuscan Kale, stripped from ribs and roughly chopped and rinsed (discard ribs)
  • ¼ cup organic Balsamic vinegar
  • 1 can pitted black olives, drained and sliced
  • 10 organic sun dried tomatoes (packed in oil variety), cut into strips
  • ½ cup chicken stock
  • 1 tablespoon cold clarified butter
  • 1 tablespoon pesto
  1. Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
  2. In a very large skillet, over high heat, pour in two tablespoons of the olive oil and let get smoking hot.
  3. Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter.
  4. Repeat for remainder of the chicken.
  5. Add the remaining tablespoon of oil and reduce to medium high.
  6. Add onions and stir two minutes then add peppers and stir and cook for two additional minutes.
  7. Add kale including any water stuck to leaves from rinsing and toss and cook 2 more minutes.
  8. Add vinegar and cook for about two minutes to deglaze.
  9. Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
  10. Cook to evaporate some of the liquid, about two minutes, then remove from heat and add cold clarified butter and pesto and toss to combine.
  11. Serve immediately.

Rainbow Veggie Pinwheels


  • 4 large tortillas
  • ⅔ cup whipped cream cheese (can use light)
  • 1 tablespoon dry ranch powder (you can also use store bought)
  • ½ cup thinly sliced red bell pepper strips
  • ½ cup thinly sliced carrot strips (Sun Harvest brand)
  • ½ cup thinly sliced yellow bell pepper strips
  • ½ cup baby spinach leaves (Sun Harvest brand)
  • ½ cup shredded purple cabbage
  • 1 cup cooked shredded chicken (Sun Harvest brand)
  1. Mix together the cream cheese and ranch powder until thoroughly combined.
  2. Spread the cream cheese mixture evenly over the 4 tortillas.
  3. Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
  4. Roll up each tortilla tightly; if the ends don’t stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

Avocado and Egg in a Hole



  1. 2 pieces of bread (I like to use a crusty sourdough)
  2. 2 eggs
  3. 1/4 of an avocado
  4. butter
  5. 1/4 cup grated cheddar cheese
  1. Turn your oven on to a high broil.
  2. Slice the avocado length-wise to get long, thin pieces. Butter the top side of each piece of bread. Cut a whole in the bread big enough to fit two avocado slices around the outside, and an egg in the center. Melt a few teaspoons of butter in a large, oven proof skillet over medium high heat. Add the bread to the skillet and place 2 avocado slices around the outer rim of the circle. Crack an egg into the center of the circle. Season with a little salt and pepper. Reduce heat to medium and cook until the bottom of the bread is nicely browned. Carefully flip to the other side and cook for 2 minutes more, until browned. Sprinkle 2 Tbsp of cheese over each piece of toast. Place the skillet in the oven to broil for 1-2 minutes, or until cheese is bubbly.

Parmesan Chicken Piccata


  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper
  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
  • ⅓ cup fresh grated Parmesan cheese
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2 tablespoons fresh parsley
  1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  2. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  3. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  4. Pour in the juice, allow to simmer for a further minute to combine.
  5. Serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.
Adapted from The Recipe Critic
Cream Cheese and Avocado Wontons
  • 24 Wonton Wrappers
  • 1 Cup of Cheddar Cheese – shredded
  • 2 Avocados
  • 1 Egg
  • 8 oz of Light Cream Cheese
  • 2 Cups of Oil
  • ¼ Cup of Water


  • Heat oil in a skillet
  • In a bowl – mix together till it is one mixture – cheese, avocados, and cream cheese
  • Take each wonton – place 2 teaspoons of mixture in each – make a triangle
  • Use water to seam the edges
  • Whisk the egg – using a brush – brush each wonton with egg
  • Fry in the oil till golden brown
  • Garnish with cilantro if you want
  • Enjoy

Apple Texas French Toast Bake



  • ½ cup melted salted butter
  • 1 cup packed light brown sugar
  • 1 whole loaf (approx 1 lb., 12 oz) fresh Texas Toast bread (not frozen. Don’t use other breads.)
  • 4 large eggs
  • ¾ cup whole milk
  • ¾ cup apple butter
  • 1 tsp vanilla extract
  • 2 granny smith apples, peeled and diced
  • 2 TB light brown sugar, mixed with 3 tsp cinnamon
  • Powdered sugar for sprinkling
  • Maple syrup for serving
  1. In a bowl, combine melted butter and brown sugar and stir until well combined. Grease a 9×13 pan on bottom and sides. Pour butter mixture into the pan, spreading mixture evenly.
  2. In a bowl, beat together eggs, milk, apple butter, and vanilla until incorporated. Set aside.
  3. Layer a single layer of Texas toast bread in the pan, cutting pieces to fit as needed. Slowly and evenly distribute 1 cup of the egg mixture over the bread, spreading with a rubber spatula to ensure even soaking. Sprinkle with half of the brown sugar/cinnamon mixture evenly. Distribute diced apples evenly over the top. Repeat with second layer of bread, egg mixture (take care to spread evenly onto every piece of bread) and remaining brown sugar/cinnamon mixture. Cover tightly and chill overnight in fridge.
  4. Preheat oven to 350F with rack on lower middle position. Bake covered for 30 minutes. Uncover and bake another 10-15 minutes or until golden brown. Let sit at room temp for 10 minutes or so. When serving, be sure to scrape up all the bottom’s sticky goodness along with each slice of French toast. Serve with powdered sugar and maple syrup while warm.

Broccoli Cheese Chicken Bake



  • 3-4 Boneless Skinless Chicken Breasts
  • 1 Campbell’s Oven Sauce: Cheesy Broccoli Chicken
  • 4 Cups Frozen Broccoli Florets
  • 6 oz. Cheddar Cheese, shredded
  1. Lay the chicken breasts flat on the bottom of a baking dish.
  2. Cover the chicken breasts with the frozen broccoli florets.
  3. Spread the package of the Campbell’s Oven Sauce evenly over the top of the broccoli.
  4. Sprinkle the cheddar cheese over the top of the sauce.
  5. Place in an oven preheated to 350F for 45-60 minutes or until the chicken is cooked through. Depending on your oven, altitude and thickness of the chicken breasts this could be more or less time.
  6. Serve over rice, pasta, or greens and enjoy!

xo JANE xo

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