Cass' Kitchen

Ingredients 2 Chicken Breasts 2 Green Bell Peppers 1 Large White Onion Tortilla Shells Shredded Cheddar Cheese Tomatoes, Diced Guacamole Lettuce Cumin Garlic Powder Onion Powder Chili Powder Paprika Cayenne Pepper Salt and Pepper Instructions First, preheat a griddle or large skillet on med/high heat.  Next, butterfly your chicken breasts. Add salt, pepper, dash of cumin, garlic, onion, chili, paprika, and cayenne to the chicken breasts both sides.  Cook for 10 min each side. While the chicken is cooking, slice in your pepper and onions into strips. Add salt, pepper, dash of cumin, garlic, onion, chili, paprika, and cayenne to the veggies and throw them on your griddle or skillet. Be careful not to crowd the chicken.  While your veggies and chicken are cooking, shred some lettuce and dice some tomatoes.  Now would be a good time to make the guacamole.  To assemble, remove the chicken and veggies from the heat. Slice the chicken into s

Ingredients 1 Cup Leftover  Carnitas   1 Cup Shredded Cheese 1/4 Cup Tomatoes 1/4 Cup Onions 1/4 Cup Sour Cream Hot Sauce Salsa Verde Tortilla Chips Instructions Preheat oven to 400 degrees. In a circular or 9x9 non stick pan, spread a layer of tortilla chips. Add the carnitas meat, tomatoes, cheese, and onions. Bake in the oven for 20 min.  After removing from the oven, add sour cream, hot sauce, and salsa. Enjoy!!!

Ingredients 1 Ribeye Steak  2 Large Onions 2 Tablespoons mayonnaise  3 Slices of Provolone Cheese 1 Italian Bread Loaf Butter Salt and Pepper Instructions Start by putting your steak on a plate in the freezer. This will help with slicing it very thin.  Next slice your onions.  Heat up a pan to medium high heat. Add 1 tablespoon of butter and the onions. Cook until translucent Take the steak out of the freezer and cut it into thin strips.  Add salt and pepper to your steak. I cooked it on my griddle, but you can cook it on a pan on your stove top. You will want to cook the steak to medium (leaving some pink).  Next slice your bread in half lengthwise. Add mayo to the bottom, then layer on the steak and onions. Add the cheese and top bun. I press it using a cast iron skillet and a cookie pan. Cook for 2 to 3 min per side.  Slice and Enjoy!!

Ingredients  2 Medium Potatoes, peeled and diced 6 Large eggs 2 Cups Shredded Cheddar Cheese 2 Packages of  Breakfast sausage links 1 Tablespoon Vegetable Oil 12 Flour Tortillas  Instructions Heat a skillet on medium high heat. Add 1 tablespoon of vegetable oil.  Add the potatoes and cook for 10 to 15 min until golden brown. Stirring occasionally.  Drain the potatoes on a paper towel.  In the same pan, add 6 eggs and scramble. Cook until just firm.  Remove the eggs from the pan.  In the same pan heat up the sausage according to the cooking instructions.  Assembly time. Put a scoop of potatoes with 2 sausages and some eggs on the tortilla Sprinkle cheese over the top. Roll into burritos. Wrap in tin foil and freeze up to 2 months.  To heat up, remove the foil and place in the microwave for 90 seconds. Enjoy!

Ingredients  Pizza Dough Pizza Sauce 4 Cups Shredded Mozzarella Flour for Rolling the Dough Sliced Mushrooms (1 Cup) Sliced Black Olives (1/2 Cup) Sliced Onions (1/2 Cup) Cooked Ground Beef (1 Cup, omit if vegetarian) Sliced Tomatoes (1 Cup) Any other of your favorite toppings(Usually 1/2 to 1 Cup) Instructions Preheat your oven to 450 degrees.  If you haven't already portioned your dough, go ahead and portion it into quarters. The dough will make 4 pizzas.   Add flour to a clean surface and put your dough on it. Roll it out with a rolling pin in both directions to keep it an even circle. Get your kids in on the action. They will thank you for it.  Once you finish rolling your dough, transfer it to a pizza stone or pizza pan. Add one ladle of sauce.  Start in the middle and work your way to the outside edge.  Make sure you sauce all the way to the edge of the crust. Add a sprinkle of cheese then your favorite toppings. Add as li

Ingredients 3 8 oz Cans of Tomato Sauce 1 Tablespoon Italian Seasoning 1 Tablespoon Oregano 1 Tablespoon Sugar 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder Instructions  Mix all ingredients together. Store in the fridge until ready to use, up to 3 days. 

Ingredients 1 Packet Active Dry Yeast (2 Tablespoons) 2 1/4 Cups of Water 6 Cups of Flour, plus more for rolling 1 Tablespoon of Vegetable or Olive Oil 1 Tablespoon of sugar 1 Heavy pinch of salt Yields 4 - 12-14" Pizzas  Time 90 min prep time.  Instructions Add water, sugar and yeast to a mixing bowl. Set aside for 10 min and wait for the yeast to activate. You can tell once the mixture starts to make bubbles.  Mix your flour and salt together in a separate bowl.  Slowly add the flour to the active yeast mixture.  You will want to mix thoroughly before adding more flour. You might not need all the flour, or you might need a little extra.  What you are looking for is a bit of a tacky dough.  Grease a bowl with cooking spray and put the dough in the bowl and cover it with a tea towel and place it in a warm place.  You will want the let the dough rise for at least an hour. It should almost double in size. Now you are ready to rol

Ingredients  1 Cup of Leftover  Beef 1 1/2 Large Sweet Potatoes 1 Small Onion, Diced 1 Small Green Pepper, Diced 1/2 Cup of Shredded Cheddar Cheese 1 Tablespoon Vegetable Oil 4 Large eggs Salt and Pepper Instructions Dice the sweet potato into small cubes. Preheat a skillet to medium heat and add 1 Tablespoon of vegetable oil.  Add the sweet potatoes to the pan and cook for 10 min stirring occasionally. After the sweet potatoes are cooked, add the beef, onions and sweet pepper.  In a separate pan heat to medium. Add 4 large eggs and cook sunny side up. Transfer the eggs to the other pan with the beef, potatoes and veggies.  Serve and Enjoy!

Ingredients 2 1/2 lbs of Chuck Roast 1 Teaspoon onion powder 1 Teaspoon garlic powder 1 Teaspoon Oregano 4 Beef Bullion Cubes 2 Cups of Water Sandwich Rolls Green Pepper Giardinara Instructions Put the chuck roast in the slow cooker with the onion, garlic, oregano, bullion cubs and water. Cook on high for 8 hours or on low for 5. Place broiler on high. Put the beef on the roll and add the cheese. Broil for 3 min until melted.  Now if you are true Chicagoan dip the whole sandwich in the juice. Serve with sweet peppers and Giardinara 

Ingredients 2 lbs. Chicken Breast 1 16 oz Jar of Tikka Masala Simmer Sauce 1/4 Cup of Curry 2 Tablespoons Ground Coriander 1 Med Onion sliced thin 1 Large Bell Pepper sliced thin 1 Cup of White Rice Salt and Pepper Instructions Place the chicken, tikka masala, curry, coriander, onions, peppers, and salt and pepper in the crock pot.  Simmer on low for 8 hours or high for 5. Add white rice and 2 cups of water to a saucepan. Bring to boil Simmer for 15-20 min. Serve the chicken masala over the rice. Enjoy!

Ingredients  4 to 6 bone-in, Center Cut Pork Chops 1 Large Sweet Potato 1 Large Onion 1 Zucchini 1 lb. Asparagus Almost any other veggies of your choice Chopped garlic (I use jarred garlic in olive oil) 2-3 Tablespoons of Vegetable oil Salt and Pepper Instructions Preheat your oven to 400 degrees. Peel and cut the sweet potatoes into cubes. Slice onions and zucchini. Cut about 2" off  the stem of the asparagus You want to make sure your veggies are all roughly the same size so they cook evenly. Season your pork chops with salt and pepper Put the pork chops on the sheet tray. Add all vegetables to a bowl and add the garlic, vegetable oil, salt and pepper. Toss all to coat. Pour the vegetables onto the sheet tray around the pork chops. Bake for 30 min. Enjoy This was before going into the oven. 

Ingredients  2 lbs. Chicken Breast 1 Jar of Korean BBQ sauce or Teriyaki or Bulgogi sauce Lettuce ( I used Romaine but you can use Butter, or Iceberg) Toppings Diced Tomatoes Avocado Carrot (peeled and grated) Red Onion Cilantro Instructions Put the first two ingredients in the slow cooker. Cook on low for 6 hours or high for 3. Peal apart lettuce into cups. Add meat and your favorite toppings.

Ingredients  1 Bell Pepper, diced 1 Medium Onion, diced 1 lb of Ground Turkey 1 Package Hamburger Buns 1 Can of Sloppy J's mix Instructions First off, this is a great way to add some additional veggies to your typical sloppy J's. Most children, and adults alike won't even notice.  Heat up a skillet on medium heat and add the diced veggies. Cook the veggies until translucent, then add the ground turkey. Once the turkey has browned, add the can of sloppy J's mix. Simmer for 5 min. Serve on hamburger buns. Enjoy!

Ingredients 1 1/2 lbs. of Chicken Breast 1 8oz Can of Black Beans, drained 1 6oz Can of Tomatoes and Green Chilis  1 8oz Can of Tomato Sauce 1 Cup Chicken Stock 1 Tablespoon Chili powder 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon paprika 1/2 Teaspoon of Cayenne Pepper Salt and Pepper   Toppings Sour Cream Shredded Cheese Tomatoes Avocado Hot Sauce Onion Instructions Dump all of the ingredients into the crock pot and cook on low for 8 hours or high for 4. Add you favorite toppings. Enjoy!

Ingredients  2 Cans of Tuna, drained 1/2 Cup of Mayo 1/2 Cup of Celery diced fine 2 Slices of Provolone Cheese 2 Spinach wraps Lettuce shredded Tomato diced 1 Avocado  Instructions Turn broiler on high. Mix tuna with mayo and celery.  Put 2 scoops on a spinach wrap. Add 1 slice of cheese. Broil for 3-5 min. Watch carefully as to not burn.  After toasting, add lettuce, tomato, and avocado. Enjoy!

Ingredients 1 Large Sweet Potato 4 Medium Portobello Mushrooms 5 Small Sweet Peppers 1 Large handful of Spinach  4 Large Eggs Olive Oil Salt and Pepper Instructions Preheat the oven to 375 degrees. Dice the sweet potato into small cubes.  Cut the tops off of the sweet peppers then cut in half.  Quarter the mushrooms and lay it all on a sheet tray.  Add the handful of spinach and drizzle with olive oil and salt and pepper.  Bake for 15 min. Take the tray out of the oven and add the 4 eggs. I like to make a little well to hold the eggs in.  Don't forget to add salt and pepper to your eggs. Bake an additional 15 min. Enjoy!

Ingredients 3 Med to Large Green Peppers 1 1/2 Lbs. of Ground Turkey 1 Cup of White Rice 2 Cans(4oz) of Tomato Sauce split 1 Can(8oz) of diced Tomatoes 2 Garlic Cloves Diced 1 Tablespoon Italian Seasoning Salt and Pepper Instructions First cut the tops off of the Green Peppers. Scoop out the seeds and white membranes. I like to arrange the rings that were cut off the top on the bottom of the crockpot to help keep the green peppers from burning and to help them stay upright.  Next you want to mix the ground turkey with the diced tomatoes, 1 and 1/2 cans of tomato sauce, rice, Italian seasoning, garlic, salt and pepper.  Stuff your peppers and place them on the rings in your crockpot.  I added any remaining mixture around the peppers to help hold them up. Now go ahead and add the last half can of tomato sauce.  Cook on low for 8 hours or on high for 4. Serve with extra sauce if you desire. Enjoy!

Ingredients 1 Cup of  Roasted Pork Carnitas 3 Hoagie Rolls 1/2 lbs of Sliced Deli Ham 6 Slices of Swiss Cheese 6 Sandwich Sliced Dill Pickles Mustard Mayonnaise (not traditional) Instructions  Turn your oven broiler on high. Cut a slit on the side of the hoagie rolls and split them open. Add 3 to 4 slices of deli ham. Place about 1/3 cup of the roasted pork carnitas on top.  Add 2 slices of swiss cheese. Broil sandwiches for 3-5 min until golden brown. Remove from oven. Add pickle slices and mustard and mayonnaise. Enjoy!

Ingredients 1 Cup of Leftover  Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees.  Heat up a cast iron skillet on medium heat.  Add the leftover carnitas to the preheated skillet.  After crisping the pork, remove from the pan.  Add diced sweet potato.  Cook for approximately 10 min.  While that is cooking, in another pan crack 4 eggs. Add salt and pepper.  Leave the eggs sunny side up, they will finish cooking in the oven.  After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet.  Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min.  Remove from oven and garnish with cilantro. 

Ingredients 1 1/2 Cups of Carrots Chopped 1 1/2 Cups of Celery Chopped 1 Large Onion Diced 2 lbs of Chicken Breast 6 Cups of Chicken Stock or 6 Bullion Cubes(low sodium) 1-2 Cups Egg Noodles or Elbow Noodles  Salt and Pepper Instructions Chop your carrots and celery. Dice your onion and put into the slow cooker.  Next, add the chicken breast, pepper, a pinch of salt, and chicken stock. I used bullion cubes and water.  Cook on low for 8 hours or high for 4. Shred your chicken and add your noodles. Cook an additional 15 min until the noodles are cooked. I made the mistake of going to the gym after I put the noodles in and so they overcooked, but it still turned out amazing. 

Ingredients 5 lbs. Shrimp Stir-fry Beef 1 Package Udon Noodles(stir-fry noodle) Cabbage Cilantro Onion Broccolli Celery Green Beans Yellow Pepper Mushrooms Bean Sprouts Water Chestnuts Sriracha Sambal (hot chili sauce) Teriyaki Sauce Soy Sauce Vegetable Oil Instructions Cut all vegetables to approximately the same size so they will all cook evenly.  Now using a large skillet or a griddle you will want to add some vegetable oil. Add your veggies, and shrimp and/or beef. You will want to let it caramelize a little but you should be stirring often. Once its cooked, you can add soy sauce, teriyaki and sambal. Garnish with Sriracha.