Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices
1 c. chopped onion
2 garlic cloves, minced
1 (32 oz) pkg frozen Southern-style hash brown potatoes
1 c. preshredded Classic Melts Four Cheese Blend, divided
1/2 c. chopped green onions
1/2 c. fat-free sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (10.75 oz) can condensed 30% reduced sodium, 98% fat-free cream of mushroom soup

Cook bacon in a large non-stick skillet over medium heat until crisp (I cooked mine in the microwave). Discard drippings. Add 1 c. onion and garlic to pan. Cook 5 minutes or until tender, stirring frequently. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 c. cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11x7-inch baking pan (I used a 9x13-inch) coated with cooking spray. Sprinkle with remaining cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature for 15 minutes. Bake casserole cover for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

This is a Cooking Light recipe.

My aunt made this for our Christmas Eve brunch and I thought it was amazing! I made it for a breakfast at work today and people loved it. It's so flavorful and has that wonderful comfort food feeling to it. I meant to take a picture before I took it to work, but in my rush I forgot.

Chicken Parmesan (slow-cooker)

1 Tbsp Olive Oil
1 egg (beaten)
1/2 c. bread crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt
1/4 c parmesan cheese
4 boneless, skinless, chicken breasts
4 slices of mozzarella cheese
1 jar of pasta sauce (26 oz)

Spread olive oil around bottom and sides of crockpot

Beat the egg in a dish. Combine parmesan, seasonings, and bread crumbs in a dish.

Dip the chicken in the egg, then coat both sides with the bread crumb mixture. Stagger the chicken in the bottom of the crockpot. Put a slice of mozzarella cheese on top of each piece of chicken. Pour the jar of pasta sauce over the chicken. Cover and cook on low 6-7 hours, or on high 4 hours.

Serve over pasta.

*I got this recipe from my cousin Kylee.

This is one of the easiest, tastiest meals out there. As you can see by the pictures, I use shredded mozzarella cheese. I also prefer to use whole wheat linguini as my pasta when I serve it. My family's preferred pasta sauce is Ragu Thick and Chunky Garden Combination.

Crockpot Tips:
As you can see by the pictures I use the Reynolds Crockpot Liners. I've found them the cheapest at Target and Walmart ($1.87 for a pkg of 4). They cost twice as much at my local grocery store. I will often get coupons for them for $1.00 off too, which makes them even cheaper. Honestly even if I had to pay twice as much for them, I would because they make crockpot clean-up so much easier!

I usually put my crockpot meals together the night before and stick them in the fridge until morning when I plug it in.