- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Preheat the oven to 375°F and coat a 9x13-inch casserole dish with nonstick spray.
Dice the onion and heat olive oil in a large skillet over medium-high heat. Cook the onion until it starts to lightly brown, then add the garlic and cook 1 to 2 more minutes.
Stir in the Alfredo sauce, poultry seasoning, thyme, seasoning salt, pepper, and sour cream. Let simmer over low heat.
Add the chopped rotisserie chicken and simmer about 5 minutes.
Cut the broccoli into bite-sized pieces and microwave for 1 to 2 minutes, to your preferred doneness, then stir into the chicken and sauce.
Mix in 1 cup of the shredded Swiss cheese, then transfer everything to the casserole dish.
Top with the remaining Swiss and the parmesan.
Bake for 25 to 30 minutes, until bubbling hot and starting to brown on top. Serve hot.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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