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Thanksgiving Leftover Egg Rolls

Thanksgiving Leftover Egg Rolls

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Thanksgiving Leftover Egg Rolls

Thanksgiving Leftover Egg Rolls

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  • Author: Bryon | Taste & Review
  • Prep Time: 30 min
  • Cook Time: 15 Min
  • Total Time: 45 min
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Ingredients

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Thanksgiving Leftover Egg Rolls Ingredients:

1 cup green bean casserole

1 cup stuffing

1 cup turkey, chopped

18 Oz egg roll wrappers

2 tablespoons all-purpose flour

2 tablespoon water

1 quart peanut oil for frying

Cranberry Dipping Sauce Ingredients:

1/2 cup mayonnaise

½ cup cranberry sauce

Instructions

Make Thanksgiving Leftover Egg Rolls:

Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.

Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.

After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cranberry dipping sauce.

Make Cranberry Dipping Sauce:

In a small bowl whisk the mayonnaise and cranberry sauce until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!

Nutrition

  • Serving Size: 20
  • Calories: 316
  • Sugar: 1.2g
  • Sodium: 276mg
  • Fat: 25.1g
  • Saturated Fat: Fat 4.3g
  • Carbohydrates: 18.1g
  • Fiber: 0.7g
  • Protein: 5.3g

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 20
  • Total Time: 180
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Ingredients

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  • 1/2 lb thick-cut bacon, chopped
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 bunch green onions, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups shredded cheddar cheese
  • 1 (7 ounces) precooked sausage links, chopped
  • 1 (32 ounces) package frozen tater tots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup cauliflower, riced
  • 1 (10 1.2 Oz) can cream of mushroom soup

Instructions

  1. Turn on the slow cooker to high.
  2. On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
  3. Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
  4. While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
  5. Cover and cook on high for 2-3 hours

Nutrition

  • Serving Size: 8
  • Calories: 493
  • Sugar: 3
  • Sodium: 1405
  • Fat: 30
  • Saturated Fat: 13
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 37
  • Protein: 20
  • Cholesterol: 63

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Slow Cooker Sausage Chili

Slow Cooker Sausage Chili

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Slow Cooker Sausage Chili

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  • Author: Troy | Taste & Review
  • Prep Time: 15
  • Cook Time: 300
  • Total Time: 5 hours 15 minutes
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Ingredients

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  • 2 pounds Jimmy Dean pork sausage regular
  • 1 can pinto beans (16 Oz), rinsed and drained
  • 1 can kidney beans( 16 Oz), rinsed and drained
  • 1 can black beans (15 Oz), rinsed and drained
  • 1 can (10 Oz) diced tomatoes & green chilies
  • 1 can (15.25 Oz ) whole kernel sweet corn
  • 1 can (14.5 Oz) stewed tomatoes
  • 1 can (15 Oz) tomato sauce
  • 1 packet (.7 Oz) Italian salad dressing & recipe mix
  • 1 packet (1.25 Oz) taco seasoning mix
  • 1 Poblano pepper, chopped
  • 1 Onion, chopped

Instructions

  1. In a large sauce pan over medium heat cook the chopped onions, chopped poblano pepper, and sausage for 8-10 minutes or until sausage is thoroughly cooked. Breaking the meat as you cook it into crumbles and stirring often. Drain the grease and transfer meat mixture to a 6-qt. crock pot. Place the rest of the ingredients into the crock pot and stir. Cook the chili covered on low for 4-5 hours.

Notes

  • Serve with tortilla chips or Fritos. Garnish with cheddar cheese and sour cream.

Nutrition

  • Serving Size: 10
  • Calories: 373
  • Sugar: 6
  • Sodium: 1121
  • Fat: 25
  • Saturated Fat: 8
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 18
  • Cholesterol: 65

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chinese egg rolls

Chinese Egg Rolls

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Chinese Egg Rolls

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  • Author: Cherie | Taste & Review
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 90
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Ingredients

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  • 8 Oz. sliced water chestnuts, finely chopped
  • 10 Oz. ( 1 bag) shredded carrots
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • ½ a bunch of green onion, sliced thinly
  • 1 tablespoon of minced garlic
  • 1 pound ground pork
  • 1 pound ground pork hot
  • 14 Oz ( 1 can) bean sprouts, drained
  • ½ head of cabbage, finally chopped
  • 18 Oz egg wrappers
  • 2 tablespoons all-purpose flour
  • 2 tablespoon water
  • 1 quart peanut oil for frying

Instructions

  1. In a medium frying pan cook the pork, ginger, and garlic until pork is cooked through and no longer pink. Drain any grease. Set aside.
  2. Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
  3. In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
  4. In a separate bowl combine the pork mixture that was set aside with the chestnuts, shredded carrots, salt, soy sauce, green onions, bean sprouts, and shredded cabbage. Mix till well combined.
  5. Next is making the egg rolls. Wrap the egg roll as shown on the package. Use 2-3 tablespoon of egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.
  6. After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with sweet and sour sauce.

Notes

  • You can freeze the uncooked egg rolls for up to three months.

Nutrition

  • Serving Size: 20
  • Calories: 238
  • Sugar: 2
  • Sodium: 383
  • Fat: 16
  • Saturated Fat: 5
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 16
  • Cholesterol: 138

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Low Carb Mozzarella Stuffed Meatballs

Low Carb Cheese Curd Stuffed Meatballs

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Low Carb Cheese Curd Stuffed Meatballs

★★★★★ 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 1/2 cup almond flour
  • 3/4 cup grated parmesan cheese
  • 6 ounces crispy fried onions caramelized (1 can)
  • 16 ounces of garlic cheddar cheese curds
  • 1 egg
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon basil
  • 2 (14 oz) pizza sauce

Instructions

  1. In a large mixing bowl beat the egg. Add the hot italian sausage, ground beef, almond flour, grated parmesan cheese, garlic powder, salt, black pepper, cumin, and basil. Using your hands combine the meat mixture thoroughly. Then add the crispy friend onions caramelized to the mixture. Take a sheet of parchment paper and place on your counter. This will make it easy to work with. Scoop out the meat about 2 tablespoon and roll into a ball with your hands. Take the cheese curd and cut in half and use half for each meat ball. Press the cheese curd into the center of the meatball, sealing the meat around the cheese while shaping into a ball. Then place each meatball on the parchment paper. Keep repeating till all the meatballs are made. Heat a large frying pan over medium heat. Add the meatballs. Cook the meatballs about 2 min per side turning with tongs till meatball is browned on all sides. Then add the pizza sauce and cook a few minutes more. Garnish with parsley.

Nutrition

  • Serving Size: 8
  • Calories: 627
  • Sugar: 3
  • Sodium: 1431
  • Fat: 44
  • Saturated Fat: 19
  • Unsaturated Fat: 22
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 38
  • Cholesterol: 157

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

Scale
  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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Honey Chili

Honey Chili

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Honey Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Jimmy Dean regular sausage
  • 1 clove garlic garlic (chopped)
  • 1/2 cup red or green peppers
  • 1 poblano pepper
  • 2 (14.5 oz) can of diced tomatoes
  • 1 (4 oz) can diced green chili peppers
  • 2 (15 oz) can chili beans
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup of beef broth
  • 1/2 cup honey

Instructions

  1. In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

  • Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

  • Serving Size: 8
  • Calories: 482
  • Sugar: 21
  • Sodium: 1330
  • Fat: 28
  • Saturated Fat: 10
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 35
  • Protein: 26
  • Cholesterol: 94

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Broccoli & Sausage Egg Bake

Broccoli & Sausage Egg Bake

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Broccoli & Sausage Egg Bake

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  • Author: Cherie | Taste And Review
  • Total Time: 45
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Ingredients

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  • 7 eggs
  • 4 sausage patties
  • 1 package (12 ounces) frozen broccoli florets
  • 1 cup of cream of broccoli soup
  • 1/2 cup of skim milk
  • 2 cups of finely shreded colby jack cheese
  • 1/3 cup of green onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat the oven to 400º F. Take out a mixing bowl and crack the eggs into a bowl and whisk together. Then add the cream of broccoli, skim milk, salt, and pepper. Whisk till all are combined and pour into 9 x 13 baking pan coated with cooking spray.
  2. Cook the sausage in a sauce pan drain the grease and then cut up the sausage and put into the egg mixture pan. Cut up the green onion and add to mixture. Cook the broccoli in a small pan on the stove with water. Cook on high for 5 minutes. Drain the cooked broccoli into a colander. After it cools cut the broccoli up to smaller pieces then add to egg mixture. Stir in the shredded cheese. Sprinkle parsley on top. Bake in the oven for 30 to 35 min or until the center is set.

Nutrition

  • Serving Size: 6
  • Calories: 361
  • Sugar: 2
  • Sodium: 521
  • Fat: 27
  • Saturated Fat: 13
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 24
  • Cholesterol: 278

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Country Breakfast Sausage

Country Breakfast Sausage

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Country Breakfast Sausage

Country Breakfast Sausage

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  • Author: Bryon Kunze
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Ingredients

Scale
  • 1/2 lb lean ground turkey
  • 1/2 lb lean ground pork
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic

Instructions

  1. Mix all ingredients in a large bowl. Make patties with your hand and place onto a plate. Cook patties in a saucepan on medium heat until browned. About 5 minutes per side. If you have a thermometer cook until it reaches 165ºF.

Notes

  • Add hot sauce to your liking. If you want it milder replace 1 teaspoon of rosemary instead of sage, red pepper flakes, and black pepper. To make Italian sausage, replace the sage and red pepper flakes with 1 teaspoon of basil and 1/2 teaspoon of fennel.

Nutrition

  • Serving Size: 6
  • Calories: 216
  • Sugar: 1
  • Sodium: 59
  • Fat: 14
  • Saturated Fat: 5
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 20
  • Cholesterol: 75

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