Best Mikes Mess Recipes

BREAKFAST MESS

Breakfast Mess image

Whenever my family goes camping (which is a lot!), this wonderful filling breakfast really gets the day going. Everyone who's tried this "Anderson Family Special" agrees that it's the best.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 package (26 ounces) frozen shredded hash brown potatoes
1/4 cup vegetable oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (12 ounces each) SPAM or 3 cups cubed fully cooked ham
6 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded cheddar cheese

Steps:

In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Stir in luncheon meat; heat through. Cover and remove from the heat. In another greased skillet, combine eggs. salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 409 calories, Fat 28g fat (11g saturated fat), Cholesterol 211mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

JENN'S HOT MESS CASSEROLE

Jenn's Hot Mess Casserole image

I love this "hot mess." It's something somewhat healthy that I make once a week and keep it on hand to eat for lunches (and it makes a great side dish!). You can throw in anything that you want and feel free to switch it up. Add meat or serve it without for a great vegetarian option. My SO also calls it my "slop" and my "garbage casserole." I don't care because it tastes so good! And remember - all ingredients are optional!

Provided by PSU Lioness

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 bag success 10 minute boil-in-bag brown rice
1 medium chicken breast, cut into small pieces (or any leftover meat that you might have in the fridge)
1 tablespoon canola oil
garlic powder, to taste
seasoning salt, to taste
1 (4 ounce) can mushroom stems and pieces, drained
2 cups low-sodium spaghetti sauce (any flavor)
1 (15 ounce) can golden corn kernels, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 1/2 cups fat-free shredded cheddar cheese (Kraft Naturals is great)

Steps:

Cook the rice according to package directions.
While the rice is cooking, heat the canola oil over Med/High heat.
Add the chicken and sprinkle with garlic powder and seasoned salt, to taste. Saute until no longer pink.
Add mushrooms and saute for another minute or two. Remove from heat and drain.
In a large bowl, mix rice, chicken and mushrooms, spaghetti sauce, corn, kidney beans and ONLY 1 c of the cheddar cheese. Mix well.
Transfer the concoction to a casserole dish and sprinkle remaining cup of cheese on top.
Bake at 350 for 20 minutes or until heated through.
Note: I usually switch the ingredients up every time I make it but I always use things that are on the "healthy" side so I have something quick to just throw in the microwave at lunch time. It's also a cost effective alternative to lunch meats and microwavable frozen lunches. This recipe is just an idea for you to use to create a healthy meal for yourself.

Nutrition Facts : Calories 169.6, Fat 5.1, SaturatedFat 1, Cholesterol 12.2, Sodium 362.3, Carbohydrate 23.9, Fiber 5.3, Sugar 4.2, Protein 9