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SHEET PAN VEGGIE TACOS

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My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

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Sheet Pan Veggie Tacos

Course: Dinner, Main Course
Keyword: Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos
Servings: 12 Tacos

Ingredients

  • 3 cups butternut squash, cut into 1/2" cubes
  • 2 cups red cabbage, chopped into 1" pieces
  • 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
  • 15oz can chickpeas, drained and rinsed
  • 1 medium jalapeno, stemmed, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 12 flour or corn tortillas
  • Optional toppings: avocado, salsa, hot sauce

Instructions

  • Preheat oven to 420°F.
  • Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
  • Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
  • While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
  • Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:
  • Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
  • If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***

SEMI HOMEMADE POT PIE (TWO WAYS)

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Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often involved. These are perfect for special occasions, holiday meals, celebration meals of one sort or another. They are worth the effort when you have the time but a lot of us don’t have an extra few hours to spend on a single dish. But what do you do when you want, no, NEED comfort food but don’t have the time or energy for one of those special, hours to prepare dishes? I’ve got you covered.

I’ve been making the original version of this chicken pot pie for about 15 years and, to be forthcoming, it is not my recipe. I got it from a collaborative recipe book put together by employees from some random company. In other words, I don’t know the exact source but wish I did so that I could give the person full credit on this one. When I started eating a more plant based diet, I created a vegetarian version of this pot pie. Both versions are semi homemade which means you can put them together in about five minutes and then relax while they bake into sheer comfort food. My best advice on these pot pies? Go ahead and make more than one. You’re going to want second helpings and they make fantastic leftover.

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Vegetable Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.
Course: Dinner
Cuisine: American
Keyword: Easy Pot Pie, Pot Pie, Semi Homemade Pot Pie, Vegetarian Pot Pie

Ingredients

  • 2 9" unbaked pie crusts
  • 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 1 cup frozen diced potatoes
  • 10.5 oz can cream of celery condensed soup

Instructions

  • Preheat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust.
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.
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Chicken Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.
Course: Dinner
Cuisine: American
Keyword: Chicken Pot Pie, Easy Chicken Pot Pie, Pot Pie, Semi Homemade Chicken Pot Pie

Ingredients

  • 2 9" unbaked pie crusts
  • 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 12 oz canned premium white chicken
  • 10.5 oz can cream of chicken condensed soup

Instructions

  • Heat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together vegetables, chicken and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust.
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.

CHOCOLATE CHIP COOKIE BARS

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A friend of mine was commenting on my Peanut Butter Cut-Out Cookie recipe the other day and said she plans to make those for her kid’s class party this week. First and foremost, I was thrilled that she wanted to use my recipe. However, my second thought was complete shock. I was shocked that any kind of peanut product was allowed in her daughter’s classroom. I was also shocked that homemade treats were allowed. Here in San Antonio, I don’t know of any schools that allow nut products of homemade treats in the classrooms. This is true even at the daycare level. I understand the risks to those with nut allergies, and I’m not necessarily complaining here. I think it just makes me realize how much things have changed since I was a kid. Most people brought homemade cupcakes or cookies to class when we had parties back in the day. There is a part of me that is sad I’ll never be able to bring my daughter’s favorite homemade treat to her class. But you know what? Part of me is also relieved. There will never be that pressure to create some fancy homemade treat at the 11th hour the night before a class party.

When my daughter’s current classroom has parties, they ask us to sign up to bring something off of a premade list of foods. This week, our contribution is Valentine colored m&m’s. Perfect. Easy. Done. But for home, I still wanted my daughter to have a fun treat made by mom. Inspired by pink m&m’s, and my daughter’s love for chocolate chip cookies, I’ve created these chocolate chip cookie bars. Mixing up the dough is easy and adding m&m’s along with sprinkles adds a festive flare. I also love that you end up with two dozen servings all done at once. No scooping. No swapping out baking sheets. It is all in one pan and then you simply cut it as you’re ready to serve.

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Chocolate Chip Cookie Bars

The all-American classic chocolate chip cookie turned into a bar.
Prep Time15 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip, Chocolate Chip Cookies, Cookies, Dessert Recipe, Easy Cookies, Easy Recipe, Homemade Cookies, Valentine’s Treat
Servings: 24
Author: Sarah Baade

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips (I used mini chips)
  • 3/4 cup semisweet chocolate chips
  • Optional toppings: 1/4 cup candy coated chocolates such as m&m's, 1 Tablespoon jimmie sprinkles

Instructions

  • Preheat oven to 350 degrees F. Grease or line a 9×13 pan with parchment paper.
  • In a medium bowl, combine flour, salt and baking soda. Set aside.
  • In a large bowl, beat brown sugar and granulated sugar with butter.
  • Add eggs and vanilla.
  • Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined.
  • Stir in chocolate chips.
  • Press cookie dough into pan. If adding candies and sprinkles, spread them evenly and press into the top of cookie dough.
  • Bake 35-38 minutes or until a test toothpick comes out clean.
  • Let cool completely before cutting.

EASY BUFFALO DIP

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I can remember when Buffalo Wild Wings opened in Manhattan, Kansas. I was in my final year of school at Kansas State University and everyone was so excited to eat there. Everyone… except me. I understood the price point was spot on for a college student’s budget. I think they offered 10c wings on Tuesdays or something like that. I tried them. I tried them several times. Those wings just never hit the spot for me. (No offense to BWW or anyone who loves them.) Fast forward to grad school in Buffalo, NY – home of the original buffalo wings. I very quickly became a convert. I had wings at more restaurants than I can count and loved them! When you live in Buffalo, you eventually claim one of two places as the best in town for wings. Anchor Bar or Duff’s. To be clear, I am a Duff’s girl.  The wings are crispy, the fries are crispy, the sauce is incredible. If you’re ever in Buffalo, you’ve got to stop by and have an authentic wing experience.

These days, I don’t eat much fried food and I lean toward a vegetarian diet. In other words, I can’t even remember the last time I had wings. However, I’m still a fan of buffalo sauce and enjoy incorporating it into other foods. Here, I’ve created an easy buffalo dip recipe. This is perfect for game day parties or even just to have on hand for a snack. Serve it up with a variety of vegetables and chips or spread it onto a sandwich. Eat it warm or cold, either way it is delicious!

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Easy Buffalo Dip

With just 6 ingredients, this buffalo dip comes together in less than 5 minutes.
Course: Snack
Cuisine: American
Keyword: Buffalo Dip, Buffalo Sauce, Chip Dip, Party Dip, Snack Dip

Ingredients

  • 8 oz sour cream
  • 8 oz cream cheese, softened
  • 3/4 cup buffalo sauce
  • 1 Tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/4 cup blue cheese crumbles Additional blue cheese crumbles for garnish if desired.

Instructions

  • Place all ingredients in a medium sauce pan and whisk together over medium heat until cheese has melted and all ingredients are fully combined.
  • Serve warm or cold.
  • Enjoy with vegetables, chips, pretzels, or spread it onto a sandwich.

PUMPKIN BREAD

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There are days when I want to challenge myself in the kitchen. Then, there are days when I just want something easy to make. I’ve been spending a lot of time baking challenging desserts lately. It gives me a great sense of pride to accomplish a recipe from my baking bucket list but it can also take a great deal of time and energy. Life is about balance though and I am thankful for easy recipes! These are my go-to when I want something homemade with limited effort. These are also the recipes that are great for passing along to friends.

When I create recipes, I want them to be achievable, not stressful. My goal is for even a beginner baker to be able to have a successful outcome. Something easy to make that is beautiful on its own and tastes amazing. Quick breads are exactly that. Now that we’re in November, I’m hitting up this pumpkin bread recipe on the regular. It is such a hit with friends and a perfect addition to any get together. Flavorful, moist and easy to make. I’m sure you’ll fall in love with this beautiful pumpkin bread.

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PUMPKIN BREAD

Flavorful, moist and easy to make – I’m sure you’ll fall in love with this beautiful pumpkin bread.
Course: Breakfast, Snack
Cuisine: American
Keyword: Pumpkin, Pumpkin Bread, Pumpkin Loaf, Pumpkin Spice

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 Tablespoon unsalted pepitas (optional)

Instructions

  • Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
  • In a small bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat butter and brown sugar together. Mix in pumpkin puree then add in eggs and vanilla.
  • Stir in half of the dry ingredients. Add milk and stir to combine. Stir in remaining dry ingredients.
  • Pour batter into prepared loaf pan and top with pepitas. Bake 55-60 minutes or until cake tester comes out clean.

Notes

  • In a pinch, you can sub the brown sugar for white sugar. The brown sugar brings out the flavors of the spices a bit more but you’ll get a taller rise from the bread with white sugar.
  • You can butter and flour your loaf pans if you don’t have parchment paper.

BARLEY SOUP

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This has felt like the longest summer I’ve ever experienced. As of a few days ago, we were still hitting temperatures near the 90’s. Did Mother Nature forget to check the calendar? It is already late October?! Truthfully, I love living in a warmer climate. I’ve done my time with cold and snow and I learned it wasn’t for me. That being said, I can’t help but crave a few cooler (not cold) days so I can indulge in winter comfort foods. We are finally cooling off here in Texas and I’m going full out on my comfort food recipes.

I’ve been craving soup lately but my brain has also been wandering back to my recipe for Baby Bella Shepherd’s Pie. The solution? Turn the base of that shepherd’s pie into a soup! The result? Pure satisfaction! This soup is hearty and rich in flavor. Anyone who eats this is going to think you slaved away in the kitchen all day when, in fact, it is simple to make. Bonus? This is one of those recipes that tastes even better as leftovers.

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Barley Soup

This hearty soup is rich in flavor yet easy to make – a perfect way to warm up on a cold day.
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: Barley, Barley Soup, Dinner, Easy Recipe, Homemade Soup, Soup, Vegan Recipe, Vegetarian Recipe

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 4 large carrots, cut into 1/4" slices
  • 2 large parsnips, cut into 1/4" slices
  • 2 lb white mushrooms, stemmed and quartered
  • 1 Tablespoon minced garlic
  • 1 Tablespoon fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons all-purpose flour
  • 14.5 oz can petite diced tomatoes, undrained
  • 1 Tablespoon Worcestershire sauce
  • 4 cups vegetable broth
  • 1 cup dry red wine
  • 2 Tablespoons tomato paste
  • 2/3 cup pearl barley

Instructions

  • In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add carrots and parsnips, cook an additional 2-3 minutes. Add mushrooms, garlic, thyme, salt & pepper. Cook until mushrooms start to sweat. Sprinkle flour over vegetable mixture and stir until evenly coated. Pour in diced tomatoes, Worcestershire sauce, vegetable broth and wine. Stir in tomato paste and barley. Increase heat to bring pot to a boil. Reduce heat and let simmer 45 minutes or until barely is cooked through.

Notes

  • Having a hard time pulling those thyme leaves off of the stem? Grab a few sprigs and tie them together with kitchen twine. Toss the whole bundle into the soup and simply remove the bundle when soup is fully cooked.
  • This is a thick, hearty soup. If you prefer a thinner soup, you can add water after simmering until you reach the consistency you desire.

BROCCOLI & RICED CAULIFLOWER CASSEROLE

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Casserole or hotdish? I only recently even heard of the term hotdish. I’ve looked up several sources trying to get some clarity on the difference between the two. Both include a creamy condensed soup with vegetables and usually meat of some sort. The differences? From what I gather, casserole tends to use a lighter meat like tuna or chicken while a hotdish is more likely to use beef. But honestly, even that seems somewhat vague given you could eliminate meat altogether. The biggest difference seems to be a matter of where you’re from. Hotdish is more of an upper Midwestern term (think Minnesota). Having grown up in Kansas, I’m definitely a casserole gal.

Grab those veggies out of the freezer and soup out of the pantry, we’re making casserole today! Now that the temperatures are finally cooling off here in Texas, I’m ready for comfort food. As you know, I’m also a huge fan of super easy recipes. This is basically a stir and bake recipe – if only every recipe were this easy! You can use it as a side dish or make it the main event.  Either way, this broccoli and riced cauliflower casserole has made it onto the regular rotation of dinner recipes in our house. I’d love to hear what types of casseroles (or hotdishes) are your favorites!

Tips

  • Trying to keep things low carb? Replace the bread crumbs with more shredded cheddar.
  • For added veggies, you can use a riced cauliflower & sweet potato blend.
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Broccoli & Riced Cauliflower Casserole

This broccoli and riced cauliflower casserole is basically a stir and bake recipe – Comfort food at it's best!

Ingredients

  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 2 cans (10.5oz each) cream of celery soup
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10.5 oz frozen riced cauliflower
  • 1 lb frozen broccoli florets
  • 2 Tablespoons unsalted butter, melted
  • 1 cup panko bread crumbs

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
  • Stir in riced cauliflower then stir in broccoli.
  • Spread broccoli mixture into a greased 9×13 casserole dish.
  • In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
  • Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.

EASY VEGETABLE FRIED RICE

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A friend of mine was recently asking about recipes that use frozen vegetables. It occurred to me that I have always used fresh produce in my recipes here. Fresh is great but there are some huge advantages to using frozen veggies when you can. Frozen vegetables are actually less expensive than fresh ones. I did a quick price check at my local grocery store and a bag of fresh broccoli florets was priced at 21c per ounce. Meanwhile, the bag of frozen broccoli florets was priced at 11c per ounce. That is nearly HALF the price! If you’re on a budget, frozen veggies are a great way to get healthy foods on the cheap. Speaking of being budget friendly, frozen vegetables won’t go bad in a few days which means you’re not tossing anything out at the end of the week. You’re getting your money’s worth! Finally, frozen vegetables are already chopped. Let’s be honest, chopping vegetables sometimes takes longer than actually cooking a dish. Precut vegetables are a huge time saver! So, have I convinced you to buy frozen vegetables yes?!

Now, let’s get down to this recipe. I started making fried rice a few years ago because I was simply wanting to use up some leftovers from the fridge. I have a habit of cooking more rice than we need when using it as a side dish.  Rather than tossing out the leftovers or even eating plain rice again later in the week, I chose to repurpose it. The thing about fried rice is that it is actually easy to customize with whatever vegetables or spices are your favorites. Here, I’m giving you a super easy base recipe for vegetable fried rice. From here, feel free to get creative with what you add in. I’d love to hear how you adapt this to make it your own!

Tips

  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.
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Easy Vegetable Fried Rice

An easy base recipe for vegetable fried rice.
Servings: 4

Ingredients

  • 1 Tablespoon vegetable oil
  • 2 cups cooked, cold brown rice
  • 1/2 cup frozen peas & carrots
  • 1/2 cup frozen chopped broccoli
  • 1/2 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1/4 teaspoon onion powder
  • 1 Tablespoon tamari sauce or low sodium soy sauce
  • 1 large egg, beaten

Instructions

  • Heat vegetable oil in a large pan over medium heat.
  • Add rice and vegetables to the pan and cook until tender. Mix in garlic, sesame oil, onion powder, and tamari sauce.
  • Push rice mixture to one side of the pan. Pour the egg into the other side of the pan and stir with a rubber spatula until curds form. Stir egg into the rice mixture. Add additional tamari sauce if desired.

Notes

  • 4 servings is based on using this recipe as a side dish. If you prefer to use it as your entrée, double the recipe.
  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

SHEET PAN DINNERS FOR BUSY WEEKNIGHTS

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People often think that as a food blogger, I must have it all together in the kitchen. They assume my meals are always planned ahead of time. That I choose healthy options and only indulge occasionally. That dinner is easy to prep regardless of any other activities going on. These assumptions are completely off base. I certainly do enjoy cooking. Why else would I do a food blog? However, dinner at my house is often as last minute as any other household. I reach for convenient foods as often as I do healthy foods. I get in food ruts and end up fixing the same meals every week for a month. My biggest struggle is honestly just getting to the grocery to even pick up any ingredients. What is your biggest struggle for getting dinner on the table? I would genuinely love to hear from you on this.

I’ve met and follow some incredible people through food blogging. One of the things I love most about this community is the support people provide. Blogging is always a work in progress. We work to improve our recipes, our writing, our photography, our styling. My fellow food bloggers understand every aspect of what goes into creating a post. When you start following someone closely, you see their progress. We cheer each other on. We congratulate one another when we see something inspiring. We sympathize when struggles hit us in the kitchen. It is a wonderful thing to have companionship in this space.

Weeknights are about to get easier. For this post, I’ve collaborated with eight of my favorite food bloggers to create sheet pan dinners. I love sheet pan dinners because of how easy they are to make but also how easy they are to clean up. With the school year now in full swing, everyone has a busier schedule and could use an easy dinner recipe. I have been blown away by the variety and creativity in this project. A huge thank you goes out to each and every collaborator for helping me put this together. I hope that you’ll stop by their sites and check out more recipes from these incredible food bloggers!

SHEET PAN BBQ CHICKEN MEATBALLS & VEGGIES

Created by Laura at Ways To My Heart
https://www.waystomyheart.com/sheet-pan-bbq-chicken-meatballs-veggies/

CURRIED PORK CHOP AND POTATO SHEET PAN RECIPE

Created by Nicolas at Blogtastic Food
https://www.blogtasticfood.com/curries-pork-chop-sheetpan-recipe/

SHEET PAN GNOCCHI AND SAUSAGE

Created by Mansee at One Girl. One Kitchen.
https://www.onegirlonekitchen.com/sheet-pan-gnocchi-and-sausage/

SHEET PAN HARISSA CHICKEN WITH BROCCOLINI AND CHICKPEAS

Created by Indi at With Spice
https://www.withspice.com/blog/sheet-pan-harissa-chicken-with-broccolini-and-chickpeas

DUKKAH AND PARMESAN CHICKEN TRAY BAKE

Created by Teresa at Cupcakes and Couscous
https://cupcakesandcouscous.com/2019/08/28/dukkah-and-parmesan-chicken-tray-bake/

SHEET PAN CHICKEN FAJITAS

Created by Melissa at Keeping it Simple
https://keepingitsimpleblog.com/food/dinner/sheet-pan-chicken-fajitas/

EASY SHEET PAN DINNER WITH SAUSAGE, POTATOES & VEGGIES

Created by Julia at Julia Recipes
https://juliarecipes.com/2019/08/30/easy-pan-sheet-dinner-with-sausage-potatoes-veggies/

SHEET PAN ITALIAN MUSHROOMS AND GARLIC BREADSTICKS

Created by Will at Hangry White Male
https://www.hangrywhitemale.com/sheet-pan-italian-mushrooms-and-garlic-breadsticks/

SHEET PAN SHRIMP FAJITAS

Created by Sarah at Slice of Honey
https://sliceofhoney.com/2018/10/12/sheet-pan-shrimp-fajitas/

SOUTHWESTERN HASH BROWN WAFFLES

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I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
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Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
Course: Breakfast
Cuisine: American
Keyword: Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep
Servings: 8 wedges

Equipment

  • Waffle Iron

Ingredients

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.