Chicken quinoa & broccoli casserole w/bacon

broccoli bacon casserole

There are just a handful of things we need to do to our house before selling, so we have been working hard on a few projects around the house for the last few days. Sunday we bought a new kitchen sink and faucet and while researching the cost for a plumber to install it for us, Ralph and I thought he could do it himself. After a few hours and a trip to the store for drains (who knew those don’t come with a sink when you buy it? crazy), success! Ralph is very handy around the house but this was impressive! He saved us 300$ and the sink looks beautiful!

The next thing on our list was fixing cracked plaster in our downstairs bathroom and repainting the walls. I was planning on calling someone to do it for us, but I was feeling confident vibes from the successful sink installation– so off to the hardware store I went. It took me about 5 hours and I will spare you my whining about how I can barley move my body because I am so sore, but I did it! The bathroom looks so fresh and new. This may sound like a lame feat to you crazy do-it-yourselfers (you guys seriously rock), but we are not you. We have lists and lists of projects but then with the kids and our schedules we can never seem to find time. We always end up hiring someone to make it easier but I know most of it we could really do ourselves.  So this plumber guy and  plastering lady are high-fiving all day over here!

broccoli bacon casserole (2)

So besides that we are still getting things ready for baby around the house, at least as much as we can until we move. If you’re a frequent reader you know how rough my pregnancy has been, but I am telling you, this third trimester is bliss. I may be sore all the time but I get incredible energy for most of the day, which allows me to cook and clean! I can’t express how amazing this feels after months of my body not allowing me to do these things. Granted by 4pm I am spent from working on things all day, but its worth it! I am back to my weekly meal schedules and this broccoli quinoa recipe made my list this week by the word bacon alone. Besides being incredibly tasty, this casserole is so simple that you don’t even need to cook the quinoa ahead of time. The only part that takes time is frying the bacon and I suppose if you really wanted to you could skip that part. I highly recommend you don’t though…..for obvious delicious reasons. Go make this. If not for it’s ooey gooey-cheesy-ness, do it for the BACON.

Chicken quinoa & broccoli casserole w/bacon
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ½ cup cooked, crumbled bacon
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (your choice)
  • ¼ cup shredded Gruyere cheese (or your choice)
  • 3 cups fresh broccoli florets
  1. In a saucepan on medium heat, bring the chicken broth and ½ cup of milk to a boil. Whisk in the rest of the milk and the poultry seasoning.
  2. Next whisk in flour until creamy sauce forms.
  3. In a mixing bowl, mix the sauce from the stovetop with one cup of water, the quinoa and the bacon.
  4. Pour the mixture into a butter greased 9x13 pan.
  5. Cut chicken into strips and place on top of quinoa mixture.
  6. Season, cover with foil, and bake for 30 minutes at 400 degrees.
  7. Next put broccoli in boiling water on the stovetop for 1 minute or until it turns bright green.
  8. Run under cold water and set aside.
  9. Remove casserole from oven and make sure quinoa is done. (you will be able to tell if the germ has popped open to form a little spiral)
  10. It may need to go back in for an additional 15 minutes or so depending on your oven.
  11. When casserole is done toss in the broccoli, cover with cheese and bake again just until the cheese is melted.

Thanks to Lindsay from Pinch of Yum for yet another great recipe!



Biscuits & gravy casserole

We made this the other morning for brunch and it was delicious  We are totally off of our normal sleep schedules from all the Christmas activities, so the kids are up late and then sleep in the next day (well sort of). Anyway, we eat breakfast these days around 10 so I thought the term “brunch” was more appropriate.

This casserole is easy to make, delicious , and makes your house smell amazing while its baking. One thing this casserole is not, is healthy. Oh well. This isn’t one of those “make it every Sunday morning type breakfasts”, its a once a year kind of yummy breakfast. Perfect for Christmas. And who are we kidding- our diet for the past week has been Christmas cookies and numerous fatty appetizers.

(PS sorry about the iphone pics, we left my camera at my in-laws.)


Biscuits & gravy casserole


  • 1 lb ground sirloin
  • 1 large onion, diced
  • 1 small jar of beef gravy
  • 1 container of cream cheese (8oz)
  • 2 tubes of Pillsbury crescent rolls

In a greased pan press one can of crescent rolls to cover the bottom of the pan. Make sure to press the slits together so they don’t separate.

Next throw your ground beef and onion in a medium frying pan and cook on medium heat. Drain. Mix together with cream cheese and beef gravy.

Spread on top of first layer of creseant roll. Then press the remaining tube of creaseant rolls on top .

Bake at 350 degrees for about 20 minutes or until rolls are done.

And enjoy.

recipe adapted from : here.


Crab & gnocchi gratin casserole

You will need:
  • 2 pounds gnocchi
  • 1 pound crab meat, cooked
  • 7 tablespoons butter
  • 1/4 cup flour
  • 3 cloves garlic, minced
  • 3 cups half & half
  • 16 ounces mozzarella cheese, shredded
  • 1/2 teaspoon ground nutmeg
  • 1 and 1/2 cups panko bread crumbs
  • 1 tablespoon parsley
  • Salt & pepper

Cook gnocchi according to package. Usually you heat the gnocchi on medium to high heat, in water until it floats to the top and then continue to cook for 2 minutes after that. Drain, then spread evenly in 9″ 11 lightly greased baking dish. Top with pieces of crab meat.

 In a large sauce pan, on medium heat, melt 4 tablespoons of the butter. Whisk in flour slowly. Add garlic, half and half, and nutmeg, and continue to whisk for 2 minutes. Add mozzarella cheese and salt and pepper. When the cheese is incorporated spread mixture over the crab meat and gnocchi.

 Melt the remaining butter, then mix with Panko bread crumbs. Sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes or until bread crumbs start to brown. Garnish with parsley and serve warm.


I am not a huge fan of crab meat but give me anything with gnocchi and cheesy roux and i’m in. But this casserole you guys! It’s so cheesy and yummy with a perfect little crunch on top. This is a must try! Even the kids loved it!

recipe adapted from Rachel Shultz.



Gluten-free chili cheese dog bake

You will need:

  • 2 cans organic chili
  • 6 gluten-free beef hot dogs
  • 6 gluten-free tortillas (brown rice tortillas)
  • shredded cheddar cheese
Here are the brands I used:
Amy’s organic chili- 1 can spicy, 1 can black bean chili
Ezekiel tortillas (this brand has the best bread too). The sprouted grain tortillas we used are NOT gluten-free but they make brown rice tortillas that are gluten-free you can use.
Klement’s gluten free beef hotdogs with no msg

Spread one can of chili on the bottom of a greased pan. Next roll tortillas around hotdogs and layer on top of chili. Spread another can of chili on top of tortilla rolled hot dogs, then sprinkle with cheese. Cover with foil & bake at 425° for 30 minutes.


Crème brûlée french toast

If you are a creme brûlée lover like me, you will LOVE this easy recipe! You can prepare it the night before and throw it in the oven in the morning. We made it for Easter morning brunch. A great dish to pass for a brunch, no?!

  • loaf of french bread, cubed
  • 8 egg yolks
  • 4 cups heavy cream
  • ¾ cup sugar plus 2 tablespoons
  • ¼ teaspoon of salt
  • ¼ cup vanilla extract
  • ¼ tsp ground cinnamon
  • 2 tablespoons unsalted butter, melted
  1. In a large, greased casserole dish layer ⅓ of the cubed french bread.
  2. In a large mixing bowl whisk remaining ingredients together (except the extra 2 tablespoons of sugar).
  3. Pour enough of the creme mixture over the bread to cover.
  4. Press bread down into creme with a spoon.
  5. Continue layering until the all the creme is gone.
  6. Cover with tinfoil tightly and refrigerate over night if possible, or for at least 2 hours.
  7. Bake at 325° for 60 minutes.
  8. Top with 2 tablespoons of sugar and broil on high for an additional 5 minutes. If you have a kitchen torch you can use that for better results.