Shalise’s Quarantine Cooking May 2020

As we make our way into our third month of quarantine, I am doing well if my family is actually sitting down to meals anymore, instead of just snacking and fending for ourselves when it comes to food. With that in mind, I have been turning to casserole-style meals a lot lately; simple, easy, and reheats well.????

This maple cream cheese French toast casserole has been my Mother’s Day contribution for the last two years. Make sure to plan ahead as this needs to sit overnight in the fridge before baking. The delicious cinnamon smell will waft through the house while it bakes, drawing everyone into the kitchen asking when breakfast will be served!

This low carb taco bake is scrumptious, even if carbs aren’t your enemy. Easy to put together, and as my 5-year-old will vouch for, a kid-friendly meal of which they’ll be asking for seconds!

Shalise’s Quarantine Cooking May 2020 - French Toast Casserole | MicroAccounting

Maple Cream Cheese French Toast Casserole

Original recipe from Food.com

Ingredients:

  • 10 cups bread cubes (cut into about 1-inch cubes, use stale bread but not hard for this)
  • 1 (8-ounce) package cream cheese
  • 3 -4 tablespoons sugar (optional or to taste)
  • 8 large eggs, slightly beaten
  • 1 ½ cups full-fat milk
  • 2/3 cup half-and-half cream (or use all half and half cream)
  • ½ cup maple syrup
  • 2 teaspoons vanilla
  • powdered sugar

Instructions:

  1. Place the bread cubes in a buttered 13 x 9-inch baking dish.
  2. In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
  3. Add in eggs one at a time mixing well after each addition.
  4. Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
  5. Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
  6. Cover with plastic wrap and refrigerate for 8-24 hours.
  7. Next morning set oven to 375°F.
  8. Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
  9. Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
  10. Sprinkle with powdered sugar and serve with maple more maple syrup.

Enjoy!

Shalise’s Quarantine Cooking May 2020 - Low Carb Taco Bake | MicroAccounting

Low Carb Taco Bake

Original recipe from Food.com

Ingredients:

Crust:

  • 4 ounces cream cheese, softened
  • 3 eggs
  • 1⁄3 cup heavy cream
  • 1⁄2 teaspoon taco seasoning
  • 8 ounces cheddar cheese, shredded

Topping:

  • 1 lb ground beef
  • 3 teaspoons taco seasoning
  • 1⁄4 cup tomato sauce
  • 4 ounces chopped green chilies
  • 8 ounces cheddar cheese, shredded

Instructions:

  1. For the crust, beat the cream cheese and eggs until smooth.
  2. Add the cream and seasoning.
  3. Grease a 9"x13" baking dish; spread the cheese over the bottom.
  4. Pour in the egg mixture as evenly as possible.
  5. Bake at 375ºF, 25-30 minutes.
  6. Let stand 5 minutes before adding the topping.
  7. For the topping, brown the hamburger; drain fat.
  8. Stir in the seasoning, tomato sauce and chiles.
  9. Spread over the crust.
  10. Top with cheese.
  11. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly.
  12. Serve with the toppings of your choice (add additional carbs).

Enjoy!