PRESSURE-COOKER SOUTHWESTERN BREAKFAST CASSEROLE
I created this recipe for a breakfast-for-dinner meal one day, and it's also become a favorite on chilly mornings. Such a wonderful aroma! Extra-sharp cheddar cheese allows you to use less while boosting the flavor. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten., Transfer to a greased 1-1/2-qt. baking dish. Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Uncover and let stand 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts : Calories 257 calories, Fat 9g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 661mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
SOUTHWESTERN BREAKFAST SLOW-COOKER CASSEROLE
I created this recipe for a breakfast-for-dinner meal one day, and now it's become a favorite on chilly mornings. Such a wonderful aroma! Using extra-sharp cheddar cheese instead of the milder types allows you to use less, while giving you an extra boost of flavor. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Time 2h50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts : Calories 270 calories, Fat 9g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 771mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
BECKY'S SOUTHWEST BREAKFAST CASSEROLE
Crescent rolls, Jimmy Dean hot breakfast sausage, onions, peppers, salsa and two types of cheese make this a favorite breakfast or brunch dish-- with a Southwest flair! Can be made ahead. Serve warm or at room temperature, accompanied with sour cream and salsa or picante sauce. Deelish!
Provided by BecR2400
Categories Breakfast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 13 by 9-inch glass baking dish.
- Unroll the rolls and press into bottom of baking dish, sealing perforations and coming halfway up the sides to form a crust.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and green chile peppers, and cook, stirring, for 4 minutes. Add the salsa and garlic powder, and cook, stirring, for one minute. Remove from heat.
- Pour sausage mixture over the rolls.
- In a large bowl, stir together the two cheeses with the green onions and the cilantro; sprinkle evenly over the sausage.
- At this point you may continue, or cover & refrigerate casserole overnight.
- In a large bowl, whisk together the eggs with the salt and black pepper; and pour over the top of the casserole.
- Preheat oven to 350 degrees F.
- Cover casserole with foil and bake for 30 minutes; remove cover and bake for another 10 to 15 minutes until golden brown and bubbly.
- Remove from oven and let rest 10 minutes before serving. Cut into squares and serve warm or at room temperature, accompanied with sour cream and salsa or picante sauce.
EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP
This soup is fast, easy, and full of flavor. Rotel (tomatoes with green chiles) comes in various levels of spiciness so choose the one that suits you- mild, original, or hot. I used the "original" variety and this is perfect if you like a "medium" spicy salsa. For those who love fresh cilantro, stir some in at the last minute. It adds great flavor!
Provided by Laura in Texas
Categories Chicken
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
- Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
- Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
- Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
- Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
- To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.
Nutrition Facts : Calories 678, Fat 23, SaturatedFat 6.3, Cholesterol 131.6, Sodium 2012.8, Carbohydrate 62.4, Fiber 6.5, Sugar 2, Protein 54.4
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