Last summer we went to our church’s Family Camp. All of the meals were provided, Ahhhhhh yes zen!! In the mornings they has several options including a baked oatmeal. Day 1, did not try, too scared of it. Day 2, convinced by the cook to give it a try. I scooped it up, just like he told me to, and poured a little milk over it. Oh man, so delicious! It’s like desert for breakfast. Here’s my tweeked version:
1/2 cup milk
1/2 tsp baking powder
1/2 cup sugar
1/4 cup melted butter
1 tsp vanilla
2 T oil
1 – 3/4 cups quick cook oats
In medium mixing bowl whisk egg. Add on remaining ingredients, except oats. One fully mixed, add oats.
Preheat oven to 350 degrees. Spray 8×8 cooking dish with non stick spray.
Pour mixture into pan and cook for 35 minutes.
Remove from oven after about 35 minutes when edges turn golden brown, let cool slightly. Eat eat while still warm. Scoop out a large portion into bowl. Add cinnamon, raisins or whatever you enjoy on regular oatmeal…..including a splash it milk.
This is a pretty quick and easy meal to prepare. I made it and my wonderful husband grilled it.
1 – 2 lb flank steak
2 minced garlic cloves
1 small shallot
3 T olive oil
2 T fresh parsley (I used the Gourmet Garden parsley in the tube)
1 T dry sage
4 slices prosciutto
4 slices aged provolone
First, beat the hell out of that steak! Get it at least 1/2″ thick if not thinner. Mix shallots, garlic, parsley, sage and oil in a small bowl. Spread that mixture over the steak evenly.
Layer prosciutto over herb mix then layer provolone. Tightly roll the steak away from you securing the “innards”. Secure with butchers twine every 2″. (I asked for the twine at the meat counter of Hy-Vee and he cut me what I needed…..free of charge.)
Grill on medium high until desired doneness is achieved.
Serve with garlic mashed potatoes and vegetable.
I met up with some old friends from high school and his parents. Going to school in Southern Oregon, you don’t meet up with high school friends very often in the Midwest. My 16 y.o. Daughter and I drove over to Omaha and had lunch with the old gang.
I had the most amazing lunch, which I decided to recreate for dinner.
2 large chicken breasts (butterflied)
Salt and pepper to taste
2-3 Roma tomatoes
3-4 Tbsp olive oil
Cut butterflied chicken breasts in half, then in half again. Place in gallon size bag and seal. Bang the crap out of it with a rolling pin or the like.
Add 2T. Olive oil in grill pan and heat pan to medium heat. Salt and pepper both sides of the chicken pieces, then place in heated pan.
Mince tomatoes into itsy bitsy pieces and cut basil into small pieces or tear to avoid browning. Add 1T. Olive oil and 1T. Balsamic vinegar. Mix.
Finish cooking chicken through, then place thick slice of fresh mozzarella on each chicken piece. If pan is able, place in oven quickly on broil until cheese softens, not completely melts. Remove pan from oven. Plate each piece and add tomato/basil mix.
Eating with focaccia is highly recommend and also easy to make.
This is another easy one pan dinner that can easily be made after you get home from work. Not a lot of planning is necessary and it a super rich and savory meal.
One package frozen Italian meatballs
3 cups beef broth
2 Tbsp olive oil
1 tsp parsley
1 tsp basil
1 tsp oregano
1 cup sour cream
1 cup heavy whipping cream
1/2 cup grated cheddar cheese
Wide egg noodles
Salt and paper to taste
Put olive oil in large pan and heat on medium high, add meatballs. Add broth to deglaze pan. Add seasoning and noodles. Add whipping cream, stirring often, until boil begins then reduce to simmer, cover and wait for noodles to cook. After noodles cook, remove from heat and add sour cream and cheese. Enjoy!
Been craving Mexican food and pasta for several days and I finally had time to cook dinner tonight!! So this recipe is what came of it.
Bought a precook chicken at the grocery store the other night and new I had to use it quick!!
1 Rotisserie chicken (shredded)
2 Tbs Olive Oil
2 Garlic Cloves (minced)
1 medium onion (minced)
1 4oz green chilis (can)
1/2 tsp salt
2 tsp chili powder
2 10oz cans green chili enchilada sauce
1 10 oz can red enchilada sauce
2 cups shredded cheese (your choice)
1 cup sour cream
1 lb penne pasta (cooked and drained)
Shred chicken. Cook pasta. Meanwhile add olive oil to large deep pan. Add diced onion. Cook 3-5 minutes. Add diced garlic. Cook additional 3-5 minutes. Add cooked chicken, green chilies, salt, chili powder and enchilada sauces.
Cook 8-10 minutes them remove from heat. Add cheese then sour cream. Stir in pasta.
Serve with topping of sour cream, guac, tomatoes, green onions, etc.
It’s that easy!!
Made this while on vacation for 8 of us……..nothing remained! It was amaze-balls!
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon fresh ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot brown rice. And if you are feeling REALLY healthy, add some brocoli.
I will never get take out Mongolian beef again, this is an easy take on such a delicious meal. It is so much better than anything you will ever get from a styrofoam box! I had no idea how easy Asian favorites were to make.
- 1 pound flank steak
- 4 T corn starch
- 3 t canola oil
- 3/4 t grated ginger
- 2/3 c low sodium soy salt
- 2/3 c water
- 1/2 cup brown sugar
- 1/4 t red pepper flakes (based on your taste or the taste of your family! This amount is mild.)
- diced green onions
Slice steak in strips approx 1 1/2 inches long, against the grain (very important). Pat meat dry with paper towel. Toss steak with corn starch, shaking off excess.
Mix soy sauce, water, brown sugar, and red pepper flakes in small bowl.
Heat 1 tsp oil in wok or large fry pan on medium high heat adding ginger and garlic. Cook 30 seconds then add soy sauce mixture. Cook for about 2 minutes and place back into the bowl.
Turn heat up slightly, add remaining oil and beef. Stir until just brown.
Pour sauce back into pan and simmer about 5 minuted until sauce thickens. Place beef n top of a bed of brown rice and garnish with green onions. Broccoli can easily be added just a few minutes prior to removing beef from pan.