Christmas Breakfast Casserole

1 lb ground sausage
1 tsp mustard powder
½ tsp legitimate salt
4 huge eggs, beaten
2 C entire milk
6 cuts white bread, toasted and cut into cubes
1 C  Cheddar cheese, shredded

.Disintegrate wiener into a medium skillet.
2. Cook over medium warm until equally brown; drain.
3. In a medium bowl, blend together mustard powder, salt, eggs, and drain.
4. Include the frankfurter, bread 3d shapes, and cheese, and mix to coat evenly.
5. Pour into a lubed 9×13 inch preparing dish.
6.Cover, and chill within the fridge for 8 hours, or overnight.
7. Preheat the broiler to 350 degrees.
8. Cover, and heat for 45 to 60 minutes.
9. Reveal, and diminish temperature to 325 degrees.
10. Prepare for an extra 30 minutes, or until set.
11.Cut and serve.

Steak & Shrimp Teriyaki Noodles

Ingredients:
- 1 lb. Shrimp, peeled and deveined 
- 1 lb. Steak, cut into bite-sized pieces 
- 1 lb. Spaghetti noodles, cooked and drained 
- 2 Tbsp. Olive oil 
- 2 tsp. Sesame oil 
- ⅓ C. Teriyaki sauce 
- 2 Tbsp. Soy sauce 
- 2 tsp. Minced garlic 
- ½ Medium onion, sliced 
- ¼ C. Chopped green onions, for garnish 
- Salt, pepper, and seasoning to taste 

Instructions:

1. Heat the olive oil in a skillet over medium-high heat.

2. Add in the steak and season with salt, pepper, and seasonings of your choice. Saute until halfway cooked through, then add in the sliced onion. Continue to saute until the onion is tender and the steak is cooked to your liking. Remove and set aside.

3. Add the shrimp to the same skillet, season, and saute until cooked through. Remove and set aside.

4. Heat the sesame oil in the same skillet, mix in the garlic and saute for 30 seconds.

5. Mix in the teriyaki and soy sauces.

6. Stir in the noodles and toss to combine well.

7. Add the steak and shrimp back to the skillet and mix to combine.

8. Garnish with green onions before serving.

Parmesan Chicken Stuffed Peppers

DIRECTIONS:

Preheat the oven to 400º. In a large bowl, combine 2 cups of mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes, and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with the remaining 1 cup of mozzarella.

Pour chicken broth into the baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil for 2 minutes.

Garnish with parsley and more Parmesan before serving.

Garlic Chicken Stir Fry

·         1 lb. Boneless skinless chicken breast cut into cubes

·         1 tbsp + 1 tsp Olive oil divided

·         1 Yellow bell pepper sliced

·         1 c Sliced mushrooms

·         2-3 c Broccoli Florets

·         4 Cloves garlic minced

·         Salt and pepper to taste

·         1 tbsp Soy sauce

·         ¾ c. Chicken broth

·         1 ½ tsp Sugar

·         2 tsp Sesame oil

·         2 tsp Cornstarch

How To Make Garlic Chicken Stir Fry

1.      Heat 1 tbsp of olive oil in a skillet over medium-high heat.

2.      Add the broccoli, sliced mushrooms and yellow bell pepper to the heated skillet, and cook for 5-6 minutes until the vegetables begin to become tender. Remove the vegetables, cover them and set aside for later.

3.      Place one teaspoon of olive oil in the heated skillet, and add the chicken breast pieces. Cook until the chicken is no longer pink in the center and cooked through. Add salt and pepper to taste.
Mix the vegetables back into the skillet.

4.      In a separate bowl, combine the soy sauce, sugar, chicken broth, sesame oil and cornstarch, and mix well.

5.      Pour the sauce over the chicken and vegetables in the skillet, and stir to coat. Cook for 2-3 minutes until everything is coated well and the sauce has thickened.

6.      Serve over white rice if you desire.