Chickpea Tuna Salad

These are 30 Mediterranean food plan recipes you can make in 30 minutes or much less! Packed with fresh and clean to discover components these recipes are wholesome, clean, flavorful and first-rate scrumptious!

MEDITERRANEAN DIET BENEFITS

The Mediterranean weight-reduction plan isn’t clearly a “weight loss program”. It’s a manner of consuming and dwelling. And it’s a virtually true one. Some pro’s of the Mediterranean food regimen include:

• prevents cardiovascular ailment, diabetes and stroke
• is anti-inflammatory and presents a ramification of antioxidants, minerals and nutrients
• prevents cancer
• reduces the danger for Alzheimer’s and different neurodegenerative diseases
• allow you to preserve a healthful weight
• accurate to your intellectual health – the “weight loss program” is simple to observe and also you’re not cutting out any important meals institution!

You get to hold your pals and family! You gained’t become a weight-reduction plan robotic who avoids individuals who eat pizza in front of them.

yield: 2 servingsAuthor: Katerinaprint recipe

Chickpea Tuna Salad

prep time: 5 MINScook time: 5 MINStotal time: 10 mins

Healthy chickpea tuna salad recipe that is easy, delicious and comes with a simple meal prep choice. This nourishing salad is a quick excessive-protein meal and makes a filling wholesome lunch or a delectable dinner recipe.

INGREDIENTS:

• 1 1/2 cup canned chickpeas, rinsed and drained
• 1 cucumber, chopped
• 1/2 cup tuna, canned in brine, drained
• 2 tomatoes, chopped
• 1/2 cup olives, pitted
• 1 jalapeno
• 1 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dry basil
• 1 cup greens, chopped
• 1/2 lemon, juice of
• 1/2 small red onion, chopped
• 1/2 lemon, juice of

INSTRUCTIONS:

1. Chop all vegetables.
2. Rinse and drain tuna and chickpeas.
3. Add everything to a bowl. Add olive oil and lemon juice and combine it all.
4. Salt and pepper to taste and enjoy immediately or use the meal prep option.

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Unstuffed Peppers Recipe

Mr. Gracious has some favorites that he eats at the firehouse all the time. One of those is filled peppers. Now, I’m all for a very good stuffed pepper, but they’re so worried and time consuming to make.

This led me to the definitely scrumptious decision to make Unstuffed peppers. All of the yummy components you operate in filled peppers, handiest they’re not stuffed. Get it? Unstuffed peppers.

Unstuffed peppers are full of floor beef, bell peppers, rice, tangy tomato sauce, and plenty of gooey cheese to finish it off. It is ridiculously easy to make. Plus, it’s a complete meal in one skillet.

Yup. It’s that good. And only for you, right here’s a gratuitous cheese shot.

Do I Have to Use White Rice?

Nope. I choose it as it has the fastest cook time, clocking it at best 25 minutes.

Here are the cook instances for some different options:

• Brown Rice. Preparation instructions are the same, however the cook time needs to be upped to 50 minutes. If your liquid receives low at some point of this time, add some other 1/2 cup of water till the rice is smooth and cooked through.
• White Basmati Rice is cooked for the identical quantity of time as long grain white rice, however it needs to be rinsed first due to the fact it’s miles very sticky in any other case. Rinse rice in luke-heat water till it runs clear.
• Quinoa absolutely has a shorter prepare dinner-time at simplest 15-18 minutes. It also will most effective need about 1 cup of water. Be sure to rinse quinoa earlier than cooking.
• Instant rice. If you need a far faster cook dinner time, you could use immediate rice. Omit the water totally, and prepare dinner for simplest approximately eight-10 minutes.

yield: 6 servingsAuthor: Katerinaprint recipe

Unstuffed Peppers Recipe

prep time: 5 MINScook time: 35 MINStotal time: 40 mins

Get all the scrumptious comforting flavor you like in traditional crammed peppers with those similarly yummy but two times as clean Unstuffed Peppers. Makes a full meal, multi function skillet!

INGREDIENTS:

• 3 green bell peppers cut into 1″ pieces
• 1 jar spaghetti sauce (24 ounces)
• 1 pound ground beef
• 1 medium onion chopped
• 2 cups shredded mozzarella divided
• ¼ teaspoon garlic powder
• 1½ cups water
• ¼ teaspoon black pepper
• 1 cup long grain white rice uncooked
• 1 teaspoon steak and burger seasoning

INSTRUCTIONS:

1. In a large skillet over medium heat, brown ground beef with onion and green peppers. Drain and return to skillet.
2. Add spaghetti sauce, water, rice, steak seasoning, garlic powder, and black pepper to the ground beef mixture. Stir to combine.
3. Bring mixture to a simmer over medium heat. Cover and continue simmering on medium-low heat for about 25 minutes, or until rice is tender. If liquid gets too low, add an additional ½ cup water.
4. When rice is tender, stir in cup shredded mozzarella.
5. Sprinkle the remaining cup mozzarella on top. Cover and continue cooking until cheese is melted and bubbly.
6. Serve warm.

NOTES:

1. This recipe is gluten free.
2. To make this recipe dairy free, truly leave out the cheese or use a dairy-alternative cheese such as Daiya.
3. Do no longer stir whilst rice is cooking. Stirring releases starches and makes the dish sticky.
4. Cover at the same time as rice is cooking, or it’ll take manner too lengthy to cook dinner and the liquid will evaporate too quick.
5. To make this dish low carb, use about 2-3 cups riced cauliflower. Omit the water, and simmer for approximately 20 minutes.
6. If your liquid is evaporating too speedy, turn down the warmth a touch and upload a further half cup water.
7. Storage: Store leftovers included in the fridge for up to three days. Reheat in a microwave-safe dish.
8. Freezer Instructions: After cooking rice, switch to a freezer box. Top with remaining cheese. Cover and freeze for up to three-6 months. Thaw inside the fridge in a single day. Bake dish at 350°F for 20-30 minutes till cheese on top is melted and dish is heated thru.

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Sheet Pan Shrimp Boil

yield: 6 servingsAuthor: Katerinaprint recipe

 Sheet Pan Shrimp Boil

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

Easiest shrimp boil ever! And it’s mess-unfastened the usage of a unmarried sheet pan. That’s right. ONE PAN. No newspapers. No baggage. No clean-up!

INGREDIENTS:

• 1/4 cup unsalted butter, melted
• 1 pound medium shrimp, peeled and deveined
• 1 lemon, cut into wedges
• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon Old Bay seasoning

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

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Sloppy Joe Casserole

yield: 6 servingsAuthor: Katerinaprint recipe

Sloppy Joe Casserole

prep time: 5 MINScook time: 45 MINStotal time: 50 mins

This Sloppy Joe Casserole has floor red meat and noodles smothered in a tacky Manwich sauce with corn and diced tomatoes. Just prepare the filling in ONE POT, transfer to a casserole dish, pinnacle with cheese, and bake!

INGREDIENTS:

• 2 cups chicken broth
• ¾ pound farfalle pasta
• 1 lb. ground beef, 85% lean
• ½ cup onions, diced
• 8 oz. Velveeta cheese, cubed
• 1 14.5 oz. can diced tomatoes, *not* drained
• 1 15.5 oz can Manwich sauce
• 1 ½ cups cheddar, shredded
• ½ cup water
• 1 cup corn, frozen or drained from a can

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. Brown the ground beef over medium-high heat in a large pot or dutch oven.
3. Drain excess grease. Add onions and cook for 5 minutes.
4. Add liquids: Manwich sauce, chicken broth, undrained diced tomatoes, and water.
5. Bring to a gentle boil, then add the pasta and stir to combine.
6. Cover and let it boil gently for approximately 15 minutes, until al dente. You’ll want to add 3-4 extra minutes than indicated on the box since we are boiling gently.
7. Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.
8. Transfer to a lightly greased 9 x 13 inch casserole dish.
9. Top with shredded cheddar.
10. Cover and bake for 15 minutes. Remove cover and serve!

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Taco Stuffed Bell Peppers (Keto Stuffed Peppers)

Quick and smooth filled bell pepper recipe crammed along with your favored taco substances are the way to move! Just make your stuffing mixture and spoon into precooked peppers.

Bake until hot and bubbly – this will be inside and outside of your oven in no time. An smooth, Mexican fashion dinner!

yield: 8 servingsAuthor: Katerinaprint recipe

Taco Stuffed Bell Peppers (Keto Stuffed Peppers)

prep time: 8 MINScook time: 35 MINStotal time: 43 mins

Taco Stuffed Bell Peppers (Keto Stuffed Peppers), is an clean to make Mexican recipe that everybody will love. Ground red meat, salsa, bitter cream, and melted cheese come together in a really perfect healthful serving that tastes delicious! This recipe is keto, low carb, and gluten-free!

INGREDIENTS:

• 1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe
• 3/4 cup water
• 4 medium green peppers, halved
• 1-1/2 cup cheddar cheese
• 1.5 lb ground beef, browned
• 1/2 cup salsa
• 1 cup sour cream

INSTRUCTIONS:

1. Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
2. In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
3. Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!

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Giant Sushi Cake

yield: 8 servingsAuthor: Katerinaprint recipe

Giant Sushi Cake

prep time: 30 MINScook time: 40 MINStotal time: 70 mins

The sushi is a modern inside out maki sushi version, crammed typically with surimi, so-called imitation crab meat.

INGREDIENTS:

For the sushi rice:

• 1 tsp salt
• 3 cups Spekko Royal Umbrella Jasmine Rice
• 1 tbsp sugar
• ¼ cup rice vinegar

For the filling:

• 1 cucumber, sliced thinly into rounds
• 5 tins (170g each) shredded tuna
• 2 avocados, sliced thinly 
• 1 cup mayonnaise

Serving suggestion:

• 1½ cups black sesame seeds (optional)
• 1 tub (250g) cream cheese
• 1 cup pickled ginger, drained and rolled into roses
• 1 avocado, sliced and arranged into roses
• 1 cup soya sauce
• 1 cup sushi mayonnaise 
• 1 cucumber, peeled into ribbons and rolled into roses

INSTRUCTIONS:

Line the base and sides of a springform cake tin with clingfilm. 

For the sushi rice:

1. Rinse the rice thoroughly under cold water until the water runs clear. 
2. Combine the rice and ½ tsp salt in a pot and cover with 2 cups of cold water. Soak for 30 minutes. Cover with a lid, bring to the boil and simmer for 15-20 minutes, or until the water has been absorbed. Remove from the heat, place a kitchen towel in between the pot and lid and allow to stand for 12 minutes. Spread the steamed rice over a baking tray to cool. 
3. Combine the rice vinegar, sugar and the remaining salt in a small saucepan. Bring to a simmer on a low heat and stir until the sugar is dissolved. Take off the heat and allow to cool. 
4. Stir the vinegar mixture through the cooled rice and set aside.

To assemble:

1. Divide the rice into 3 equal portions.
2. Press 1 portion into the bottom of the springform cake tin. Ensure it is compact, smooth and level. 
3. Combine the tuna with the mayonnaise and spread a thin layer over the rice. Add a layer of cucumber slices followed by avocado slices.
4. Repeat the layers of rice, tuna mayonnaise, cucumber and avocado one more time, ending off with a third layer of rice.
5. Place clingfilm over the top of the cake to avoid it drying out, then place in the fridge for at least an hour. 
6. Carefully remove the cake from the springform and set it on a flat, level plate or cake stand.
7. Using a knife, cover the entire cake with a thin layer of the cream cheese.
8. Press handfuls of black sesame seeds onto the tops and sides of the cake, ensuring the whole of the cake is entirely covered.  
9. Using a piping bag and nozzle, pipe dollops of mayonnaise onto the top of the cake and garnish with avocado roses, pickled ginger roses and cucumber ribbon roses. 
10. Slice generous portions and ENJOY!

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Instant Pot Cheddar Risotto with Fresh Sage

yield: 6 servingsAuthor: Katerinaprint recipe

Instant Pot Cheddar Risotto with Fresh Sage

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

Instant Pot Cheddar Risotto with Fresh Sage ~ I’m hyperventilating simply considering sharing this recipe with you You must strive it, the taste and texture is so high-priced, and all from a handful of common elements. (Did you realize risotto takes 6 minutes in the Instant Pot?)

INGREDIENTS:

• 1 heaped cup arborio rice must be arborio rice
• 2 cups chicken stock plus more if needed (use veggie stock if you like)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter
• Salt and fresh cracked black pepper
• 1/2 cup dry white wine
• 5-6 large fresh sage leaves plus more for garnish
• 4 ounces good cheddar cheese grated

INSTRUCTIONS:

1. Plug in the Instant Pot and push sauté. Set to medium. Add the oil and butter and when they are hot, add the rice. Stir to coat the rice and sauté for a couple of minutes.
2. Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel.
3. Add the stock and sage leaves to the pot and give everything a stir. Scrape down the sides of the pot if there is any rice sticking to it. Lock on the cover and set the vent to Seal. Press Pressure Cook and set for 6 minutes.
4. When the machine beeps wait 5 minutes, then release the pressure valve. When the pressure has come down, remove the lid.
5. Remove the sage leaves and stir in the cheese. Stir until it has completely melted and everything is creamy. If you like you can add a bit more hot chicken stock at this point if you like your risotto with a looser consistency.
6. Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf or two and a grinding of black pepper.

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Easy Mushroom Risotto

yield: 4 servingsAuthor: Katerinaprint recipe

Easy Mushroom Risotto

prep time: 10 MINScook time: 20 MINStotal time: 35 mins

This Easy Mushroom Risotto is a quick and simple way to make eating place-style risotto at home in mins and in best one pan! Skip the flowery eating place and revel in it at domestic as a vegetarian essential dish or side dish!

INGREDIENTS:

• 2 cloves garlic, finely minced or pressed
• 2 tablespoon butter or other vegan butter substitute
• 1 tablespoon fresh lemon juice
• 1 medium onion, finely diced
• 1/4 cup white wine
• 1 1/2 cups chopped white mushrooms
• A pinch or two of salt and pepper
• 1 teaspoon chopped fresh thyme (dried thyme also works)
• 1 cup arborio rice (also called risotto rice)
• fresh parsley or thyme and Parmesan cheese for garnish
• 4 cups hot chicken or vegetable stock

INSTRUCTIONS:

1. Heat a large skillet over medium heat and add the butter.
2. Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent. 
3. Add the lemon juice, thyme and salt and pepper.
4. Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
5. Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it’s coated and move it around the pan for about 1 minute.
6. Stir in the mushrooms.
7. Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
8. Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
9. Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.

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California Roll Sushi Recipe

Homemade California roll prepared with imitation crab (surimi) is an interior out sushi.

This is yours to make in case you LOVE sushi simply as a great deal as I do and Japanese food.

The California roll is a part of my Japanese meals series, which I organized with my Japanese meals expert.

This publish is a part of a chain of Japanese recipes.

This includes conventional Japanese dishes including miso soup in addition to current food and recipes.

What’s a California Roll?

California roll is a version of sushi, created and popularized on the east coast of the US.

This sushi has grow to be a trend in Japan too during the last 20 or so years.

The sushi is a modern inside out maki sushi version, crammed typically with surimi, so-called imitation crab meat.

A maki is a sushi wrapped in with nori seaweed. That manner the seaweed is at the outdoor.

The interior out sushi has a layer of rice at the outdoor and the nori seaweed among 2 layers of rice.

An interior out sushi is known as a uramaki sushi. The normal seaweed out maki sushi is known as a futomaki on the other hand.

yield: 4 servingsAuthor: Katerinaprint recipe

California Roll Sushi Recipe

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

The sushi is a modern inside out maki sushi version, crammed typically with surimi, so-called imitation crab meat.

INGREDIENTS:

• ½ Avocado
• 1 cup Sushi Rice cooked
• 6 pcs Surimi aka imitation crab
• 1 Cucumber
• 2 sheets Nori Seaweed
• 4 Tablespoon Japanese Mayonnaise
• 2 Tablespoon Sesame Seeds

INSTRUCTIONS:

1. Cut avocado into thinner slices. Peel the cucumber and cut into half lengthwise.
2. Place your nori seaweed on your Sushi mat. Use a sushi mat wrapped in plastic so that the sushi won’t stick.
3. Spread almost half of your cooked (keep about 2-3 Tablespoons aside) rice all over your nori seaweed.
4. The rice has to cover the seaweed completely and it needs to be an even layer.
5. Turn the rice covered seaweed and spread the 2-3 Tablespoons of rice over one half of your seaweed, but keep about 1 inch or 2-centimeter distance from the bottom end of your seaweed. Spread it out to an even layer.
6. Pour mayonnaise in one line in the center of the rice.
7. Place a cucumber half over the mayonnaise and arrange 3 avocado slices on that in one line.
8. Place 3 surimi in the center in one line.
9. Take the seaweed with the toppings to the border of your plastic-wrapped mat, hold with both hands and start to roll in your sushi.
10. Continue to roll in your sushi and press down with both hands to create a tight wrap. Roll until you have a tight sushi roll
11. Place sushi roll on one side of your mat and sprinkle sesame seeds all over the rest of the mat.
12. Roll so that the inside out sushi is picking up the sesame seeds and the roll is completely covered with sesame seeds.
13. Take the sushi from the bamboo mat and cut into 1 inch or 2 centimeter thick slices or so that you are left with 8 thick slices.
14. Arrange the California roll on a serving plate and serve with soya wasabi dipping options and some pickled sliced ginger.

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Low-Carb Breakfast Wraps

yield: 3 servingsAuthor: Katerinaprint recipe

Low-Carb Breakfast Wraps

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

INGREDIENTS:

• 1/4 c. milk
• 6 breakfast sausages, cooked according to package instructions
• 1/2 c. grape tomatoes, quartered
• 4 large eggs
• 1 1/2 c. shredded cheddar, divided
• 1 tbsp. butter
• 1 tbsp. Chopped chives
• 1 avocado, cut into thin slices
• Freshly ground black pepper
• kosher salt

INSTRUCTIONS:

1. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
2. In a medium skillet over medium heat, melt butter. Pour 1/3 of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan.
3. Cook for 2 minutes. Add 1/2 cup cheddar and cover for 2 minutes more, until the cheese is melty.
4. Add sausage, avocado and tomatoes to the center of egg wrap. Using a spatula, fold both ends over filling and “glue” shut with melted cheese. Remove from pan.
5. Garnish with chives and serve.

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Easy Croissant Breakfast Sandwiches

Are you a sweet or savory breakfast lover? I could pass both manner surely. I imply I love me an awesome oatmeal recipe or pancakes, or even a breakfast bake.

These Easy Croissant Breakfast Sandwiches are one of the quickest and easiest recipes you could ever think to whip up! Seriously.

I’m barely addicted to croissants, and when you stuff them with ham, cheese, eggs and a mystery sauce it in reality pushes the breakfast game over the pinnacle.

yield: 4 servingsAuthor: Katerinaprint recipe

Easy Croissant Breakfast Sandwiches

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

Flaky croissants are full of ham, eggs and cheese and baked till golden and melty making these Easy Croissant Breakfast Sandwiches the prefect breakfast.

INGREDIENTS:

• 20 slices honey ham
• 6 eggs scrambled
• 4 slices American cheese
• 4 croissants sliced in half

Sauce:

• 1 Tbs brown sugar
• 1 tsp mustard
• 2 Tbs butter

INSTRUCTIONS:

1. Preheat oven to 350.Cook eggs according to your preferred doneness, set aside.
2. Slice your croissants in half, set aside.
3. In small bowl heat your butter and brown sugar until sugar is dissolved, stir in your mustard.
4. Brush on one side of your croissant. Place about 4-5 slices of ham on bottoms of each of the croissants, top with a slice of cheese and top with 1/4 of your scrambled eggs.
5. Place your other half of the croissant on top and wrap in tinfoil.
6. Bake in oven for 10-15 minutes until cheese is melted.

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Sausage Hashbrown Breakfast Casserole

Sausage Hashbrown Breakfast Casserole is a filling, hearty and delicious manner to start off your morning! Once you taste the mixed flavors of this first rate morning bake, you may never want to pass breakfast once more! This smooth to make recipe can easily be prepared the night earlier than and is ideal to experience on vacation mornings.

Plus, this sausage casserole recipe without problems feeds 12 and I actually have a list of substitutions at the lowest in case you are missing an element or want to exchange it up. Let’s bake!

yield: 12 servingsAuthor: Katerinaprint recipe

Sausage Hashbrown Breakfast Casserole

prep time: 5 MINScook time: 1 HOURStotal time: 1 hours 5 mins

Sausage Hashbrown Breakfast Casserole is a filling, hearty and delicious manner to start off your morning! Once you taste the mixed flavors of this first rate morning bake, you may never want to pass breakfast once more! This smooth to make recipe can easily be prepared the night earlier than and is ideal to experience on vacation mornings.

INGREDIENTS:

• 1 1/2 cups whole milk or heavy cream
• 2 cups cheddar cheese
• 8 eggs
• 1/4 tsp garlic powder
• 1 1/2 tsp salt
• 1 package 30 oz bag frozen shredded hash browns (thawed out)
• 1 pound pork sausage (jimmy dean)
• 1 tsp black pepper

INSTRUCTIONS:

1. Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
2. Brown pork sausage (or cook your meat if you use a different kind) in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
3. Whisk eggs, heavy cream and all spices together. 
4. Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
5. Cover with foil. 
6. Bake for 40 minutes, remove foil, and then bake for another 20.
7. Serve your Sausage Hashbrown Breakfast Casserole with Franks Hot Sauce or Chunky Salsa

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