McDonald’s breakfast burritos have nothing on these! Your mouth will water even thinking about them (mine is right now). These are not made with chorizo (like a traditional breakfast burrito), but they are so delicious you will forget all about authenticity.

 Ingredients:

• 1 lb. Bob Evans brand Zesty Hot sausage (it comes in a red tube in the meats section)
• 1-2 onions, chopped
• 1 green pepper, chopped OR 1/4 cup jalapenos, diced
• 6-8 potatoes, diced
• 5-6 eggs
• hot sauce
• shredded cheddar or Mexican blend cheese

Directions:

1. In a skillet over medium heat, brown sausage, potatoes, green pepper, onion (don’t let the sausage crisp up).
2. When the potatoes become fork-tender, push them to the side of the pan and add the eggs.
3. Once the eggs start to set, scramble the mixture all together and cook for about 5 minutes longer.
4. Serve with heated tortillas; to do this you can heat them in the microwave as according to package directions OR heat on a clean skillet, 1 minute per side.
5. Serve also with hot sauce and shredded cheese.

The original recipe was found on RecipeZaar.

Winter is almost here, and with it comes a variety of plump and delicious varieties of squash. Here’s a quick and easy stew you can whip up for well under $5.00. There’s only a couple ingredients - mostly pantry items. You can use just about any kind of winter squash or even pumpkin for this recipe. We chose ambercup squash. It looks kind of like a pumpkin and we picked it up at the store for under $1.00. The taste is sweet - almost like a sweet potato, and we’ll definitely be trying this recipe again. You could also use pumpkin, acorn squash, butternut squash, other winter squash varieties and sweet potatoes. Here’s how you make it:

Ingredients:

• 2 cups winter squash cubed (we just used a whole one, could have been over 2 cups).
• 4 cups chicken broth
• 1 package boneless chicken breasts
• 3 tbsp flour
• canola oil
• 1 large onion chopped
• minced garlic
• cumin & chili powder to taste (we like a LOT)
• Salt & Pepper
• Fresh Cilantro (optional)
• Tortilla Chips

Directions:

1. Heat oil in a dutch oven, dredge cubed chicken breast in flour until fully coated
2. Cook chicken in hot oil until browned
3. Pour in 1/2 cup broth and scrape all browned bits off the bottom of the pan
4. slowly add in the remaining broth and then the rest of the ingredients except chips and cilantro
5. Mix everything well, bring to a boil
6. Simmer 20 minutes or until squash is tender - just like a potato would be.
7. Stir in cilantro and serve immediately
8. Crumble tortilla chips over the top of each bowl for added flavor

Tips:

• Use Chicken Bullion instead of chicken broth
• Try this recipe with different meats, or for vegetarian use black beans and pinto beans instead of chicken