BROWN EGG CARTONS RECIPES

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SLOW-COOKER BROWN LENTIL SOUP RECIPE - BETTYCROCKER.COM



Slow-Cooker Brown Lentil Soup Recipe - BettyCrocker.com image

Ground cumin gives a slight Southwestern spin to hearty lentil soup.

Provided by Betty Crocker Kitchens

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Yield 7

Number Of Ingredients 9

1 bag (1 lb) dried brown lentils, sorted, rinsed
2 medium carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
1 can (6 oz) tomato paste
1/2 cup dry sherry or Progresso™ chicken broth
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme leaves

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition Facts : Calories 280 , CarbohydrateContent 47 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 12 g, ProteinContent 21 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g

MAKE AHEAD BREAKFAST CASSEROLE - QUALITY, TESTED RECIPES ...



Make Ahead Breakfast Casserole - Quality, tested recipes ... image

This overnight sausage, vegetable, and egg casserole can be baked right away, made up to a day in advance, or frozen for easy entertaining. Completely customizable and great for feeding a crowd!

Provided by Lynn April

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 10

10 to 12 ounces (280-340g) sausage (casing removed1)
olive oil2
2 cloves of garlic (minced)
3 cups (90g) fresh spinach
2 large bell peppers (diced)
½ medium yellow onion (diced)
salt and pepper (to taste)
12 large eggs
½ cup (120g) milk (any)
½ cup (56g) shredded cheese (any flavor; divided)

Steps:

  • Spray a 7 x 11" or 9 x 13" casserole dish with non-stick spray. Set aside. If you are going to bake this casserole immediately, preheat the oven to 375ºF (191ªC).
  • In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. I like to brown my sausage just a little bit, even if it is already fully cooked. Spoon the browned sausage evenly into prepared casserole dish. Set aside.
  • Add a little olive oil to the same large skillet (I often skip this since there is some grease left from the sausage). Sauté the garlic, spinach, peppers, and onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute or so.
  • Remove from heat and add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside.
  • In a medium size bowl, whisk together the eggs, milk, and ¼ cup of the shredded cheese. Pour egg mixture evenly over sausage and vegetable mixture. Sprinkle with remaining ¼ cup of shredded cheese and a little more salt and pepper. You can either bake breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.
  • When you are ready to bake the casserole: if you haven't already, preheat the oven to 375ºF (191ºC). Then, bake casserole for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving. Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF (177ºC) for about 20 minutes or until heated through.
  • To freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and continue with step 6.

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