Sheet Pan Breakfast Burritos

Ingredients

• 10 burrito-sized tortillas
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small sweet onion, diced
• 24 oz breakfast sausage
• Mozzarella cheese

Egg base:

• 10 eggs
• 1 cup cottage cheese
• Salt & pepper
• Garlic powder

For the sauce:

• 1/2 cup Greek yogurt
• 1/4 cup sour cream
• 1/4 cup hot sauce
• Avocado oil spray

Cook breakfast sausage, add to oiled sheet pan

Dice vegetables and add to sheet pan

Add all ingredients for egg base in a blender and blend

Pour egg base over sheet pan

Add cheese on top

Bake at 400º for 15 minutes

Let cool and slice with pizza cutter 10 even egg squares

Add layer of sauce on tortilla

Add egg slice

Fold and wrap in foil

Can be stored in fridge in airtight container for 4 days, or in freezer for 3 months.

Reheat in microwave or air fryer.

Recipe: Carlee Fischer- caileeeats.com

Sausage Hash Brown Breakfast Casserole

INGREDIENTS: 

• 2 lb hot breakfast sausage 
• 1 (30-32oz) bag frozen shredded hash browns 
• 1 tsp salt 
• 1/2 tsp pepper 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• 2 cups shredded cheddar cheese 
• 8 eggs 
• 2 cups milk 

INSTRUCTIONS: 

Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture. **Cover and refrigerate at this point if baking later.** Bake, uncovered, for 35-40 minutes.

Recipe: https://www.plainchicken.com/sausage-hash-brown-breakfast-casserole/

Smoked Meatloaf

 Ingredients:

• 1 lb. Ground beef
• 1 lb. Ground pork
• 8 strips bacon, cooked and chopped
• 2 eggs whisked
• 1/2 cup Italian Panko bread crumbs
• 1/4 cup Milk
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1/2 cup Yellow onion chopped
• 1/2 tsp. Ground black pepper
• 2 cups cheddar cheese, shredded

Instructions:

1. Preheat and prepare electric smoker to 325º F. 
2. In a large mixing bowl combine all ingredients. Shape into a loaf.
3. Place on smoker and smoke until the internal temperature is 165º F, which should take about 1 1/2 hours.
4. Remove from smoker, slice and serve immediately.

Leftovers

Meatloaf will keep in the refrigerator for four to five days. If you think it will be a while before it’s eaten, just wrap it well and tuck it in the freezer for up to 3 months. 

Gooey Butter Cake

Our friend, Stacey, brought this over one night for dessert and Jackson fell in love! So much so, that this was his request for his 10th birthday cake! It's delicious and a crowd-pleaser for kids and adults alike.

Ingredients:

• 1 box yellow cake mix
• 1 stick butter
• 3 eggs
• 1 8oz. pkg cream cheese
• 2 3/4 cup powdered sugar (save a little to dust the top)

Directions:

Mix dry cake mix, softened butter and one beaten egg in a bowl- the mixture will be stiff.

Press the mixture into 9x13 pan, making a small edge around the sides.

Mix softened cheese and two eggs until smooth; add powdered sugar.

Pour on top of the cake mixture.

Bake at 350° for 30-40 minutes.

Do not over bake! Only bake until the top begins to brown.

Allow cake to cool. 

Dust top of the cake with powdered sugar.

Cut into 24 squares (it's rich...you don't need a lot!) and enjoy!

Recipe: Heather Lewis via Stacey Stewart

Smoked Trout Brine

This is the brine my husband uses every year when he smokes the trout he catches at Roaring River State Park

Brining ingredients
For up to 2 lbs. of fish or fillets
½ gallon water (preferably bottled),
room temperature
1 C. salt (preferably Kosher)
½ C. brown sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper

Mix ingredients in a glass or ceramic container until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. Put dinner plates on top of fish or fillets to keep them underwater.

Refrigerate for the following time:
Weight of each*
piece of fish or fillet Time**
¼ lb. to ½ lb. 45 min.
½ lb. to 1 lb. 1 hour
1 lb. to 2 lbs. 2 hours
* Total weight is irrelevant
** For skin-on fish, increase time by 25%

Remove fish from brine, lightly rinse in cold water, and pat dry.
Place fish on lightly oiled bakers racks.
Elevate racks in front of a fan. Dry for one hour to produce a thin glaze, called a pellicle, on the fillet. This makes the smoked fish tastier, firmer, and more attractive.

Recipe: http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm

Bacon Ranch Potato Salad

The ranch dressing alone in this dish is reason to make it. So delicious!!

Ingredients

for the ranch:

• 1/2 cup homemade paleo mayo or purchased paleo mayo
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika or smoked paprika
• 2 tsp dried chives
• 1/2 tsp fresh chopped dill dried is okay too
• 3/4 tsp fresh lemon juice
• 1/8-1/4 tsp salt

for the potato salad:

• 1 1/2 lbs small red skinned potatoes scrubbed
• 8 slices nitrate free bacon* sugar free for Whole30 cooked and crumbled
• 1 bunch scallions light and dark green parts, thinly sliced
• Ranch dressing to toss with

Instructions

1. Bring a large pot of salted water to a boil and carefully add the potatoes, return to a boil and cook for about 20 minutes or until fork tender (they should be soft, but not so soft that they’re falling apart)
2. Drain the potatoes and chill them in the fridge until at least room temp. (the freezer will work if you’re in a hurry.)
3. While the potatoes cool, prepare the ranch dressing by whisking together all ingredients until well combined, then chill in the fridge until ready to use.
4. If you haven't already, cook your bacon until crispy in a large deep skillet, drain/cool on paper towels, and crumble.
5. Once potatoes are cooled, cut them into bite size pieces and toss with the crumbled bacon and sliced scallions, then the ranch dressing. Garnish with more scallions and bacon or fresh dill if desired. Enjoy!
   
   
   Recipe:www.paleorunningmomma.com

30 second homemade mayo

This is super easy and I love using my immersion blender for it. Makes 1 cup and can be stored in fridge for up to one week.

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Ingredients:

• 
  
• 1 C. extra light tasting olive oil or culinary algae oil
• 1 Tbsp. white wine or white balsamic vinegar
• 1 egg
• 1/2 Tbsp. mustard
• pinch of salt

Instructions:

1. In a large mason jar add olive oil
2. Add egg into oil
3. Add vinegar, mustard and salt to egg and oil
4. Let all ingredients settle to the bottom
5. Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk
6. On high, turn immersion blender on and slowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds

Recipe: www.thewholesmiths.com