Overnight French Toast

Source: Mccormick

Ingredients:
5 eggs, beaten
3/4 cup milk
1 TBL pure vanilla extract
1/4 tsp baking powder
1 loaf french bread, cut into 8 slices
1 16 oz. pkg frozen, whole strawberries (thawed)
4 ripe bananas, sliced
1 cup granulated sugar
1 tsp cinnamon sugar

Directions:
1. Mix eggs, milk, vanilla extract and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerate 4 hours or overnight.
2. Preheat oven to 450. Mix strawberries, bananas and granulated sugar in 13x9 baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.
3. Bake 20 - 25 minutes or until golden brown. Let stand 5 minutes before serving.

Ziplock Omelets

Ingredients:
Quart size Ziploc freezer bags
eggs
omelet ingredients of your choice. I've used cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Directions:
Write your name/guests names on freezer bag with permanent marker.
Crack 2 eggs into ziploc bag. Shake to combine.
Have each person add their ingredients to their bag and shake. Squeeze extra air out of the bag and seal.
Place bags into boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot.
Cut the bags and the omelet will roll out.

Stromboli

Ingredients:
1 loaf frozen bread
1/4 lb. virginia brand ham (or any other meat)
1 cup shredded mozzarella cheese
1/2 lb. pepperoni
1 small can tomato paste

Directions:
Thaw bread and let rise for approximately 8 hours. (Be sure to spray pan with cooking spray if thawing in a pan). Roll out dough in flour. Spread tomato paste over dough. Layer ham (or other meats), pepperoni and cheese. Sprinkle with oregano. Roll it up; baste with olive oil or egg. Bake on ungreased cookie sheet at 400 degrees for 30 minutes.

Tomato & Spinach Pasta Toss

Source: Adapted from Kraft Foods

Ingredients:
2 cups whole wheat penne pasta, uncooked
1/2 lb. hot or mild turkey sausage, casing removed
1 6oz. pkg. baby spinach leaves
1 14.5 oz. can italian diced tomatoes, undrained
1 cup shredded low-moisture part-skim mozzarella cheese

Directions:
Cook pasta as directed on package. Meanwhile, crumble meat into large, deep skillet. Cook on medium-high heat until cooked through. Drain.
Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
Drain pasta; place in large serving bowl. Add meat mixture and cheese; mix lightly.

Zesty Lemon Pepper Tuna Cakes

Ingredients:
1 pouch StarKist Zesty Lemon Pepper Tuna
1/4 cup red and green bell pepper, finely chopped
1/4 cup mayonnaise
1 TBL. dijon mustard
1/4 cup bread crumbs
Cooking Spray

Directions:
In a small bowl, mix tuna with 4 remaining ingredients. Shape mixture into 4 equal size patties. Spray a medium size skillet with cooking spray. Cook and brown tuna cakes 3-4 minutes per side, until hot and golden brown.

Makes 2 servings, 2 patties each

Meatballs in Burgundy Sauce

Ingredients:
60 frozen, fully-cooked meatballs
3 cups chopped onion
1.5 cups water
1 cup red wine
2 8oz. packages beef gravy mix
1/4 cup ketchup
1 TBL. dried oregano leaves

Directions:
Combine all ingredients in slow cooker; stir to blend. Cover; cook on High 5 hours. Serve over noodles.

*As an appetizer, serve with cocktail picks and remaining sauce as dip.

Tasty Beef & Noodles

Ingredients:
1.5 lbs beef stew cubes
1 can french onion soup
15 oz. can diced tomatoes (I use no salt added)
1 can golden mushroom soup
1/2 cup sliced celery
1/2 cup chopped onion
4 - 6 oz. sliced fresh mushrooms

Directions:
Combine all ingredients in crock pot and cook on low for 8-10 hours. Serve over hot noodles.