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The Recipe Gals: Breakfast and Dinner Options for Every Family | News, Sports, Jobs

The Recipe Gals: Breakfast and Dinner Options for Every Family |  News, Sports, Jobs

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Wondering what to make for dinner that doesn’t take long and only needs one pan. Yes that’s right. Sloppy Joe Mac & Cheese only needs one pan and is a great option for a weeknight dinner.

Sloppy Joe Mac & Cheese

2 tablespoons olive oil

1 pound ground beef or meatloaf mix

1 teaspoon garlic powder or to taste

1 bell pepper of your choice, diced

1 small onion, chopped

2 teaspoons chili powder

3 1/2 cups beef stock or chicken stock

1 1/2 cups uncooked elbow macaroni

2/3 cups ketchup

1 tablespoon mustard

Hot sauce to taste, optional

Salt and pepper to taste

2 1/2 cups shredded mild cheddar cheese or cheese of your choice

Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the ground beef or meatloaf mix, garlic, bell pepper and onion. Season with the chili powder and some salt and pepper. Cook, while crumbling the meat, until cooked through, 6-10 minutes. Add the stock, macaroni, ketchup, mustard and hot sauce. Stir to combine and bring to a boil. Cover and cook until macaroni is tender and sauce has thickened, 9-10 minutes. Remove the pan from the heat, add the cheese and stir until melted and serve.

Tip: This can be a gluten-free recipe. Just replace the regular macaroni for gluten free

I use the chicken stock instead of beef stock because it has a milder flavor than the beef stock. I also use red, yellow or orange bell peppers. They are sweeter and not as strong in flavor as the green peppers. This is a great weeknight meal with little cleanup. Let’s face it, we’re all looking for easier meals and definitely easier cleanups.

This next recipe is for a snack or you can have it for breakfast. It is also very addictive.

Cranberry White

Chocolate Granola

1 1/2 cups old-fashioned oats

1/2 cup chopped pecans or walnuts

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup maple syrup

4 tablespoons coconut oil

1 teaspoon vanilla extract

1/2 cup dried cranberries

1/2 cup white melting chips or chocolate, depending on your preference

Preheat the oven to 325 degrees Fahrenheit. Line a baking tray with baking paper and set aside. In a large bowl, mix well together oats, nuts, cinnamon and salt. In a separate small bowl, combine the maple syrup, oil, and vanilla until well blended. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are well coated. Transfer the mixture to the parchment-lined baking sheet and spread in an even layer. Bake at 325 for 15 minutes, then remove and stir and flip the granola so it bakes evenly. Return to the oven and bake for a further 5-10 minutes, until golden brown. Remove and add the cranberries and drizzle the chocolate over the granola mixture. Let it cool completely, then store in an airtight container in the refrigerator for up to 2 weeks.

Tip: This is a gluten-free recipe, just make sure your oats are gluten-free. To melt the chocolate I put a tablespoon of coconut oil in a bowl with the melting chips and place it in the microwave. I do 30 second increments until it is melted and smooth. I then take a spoon and sprinkle it over the granola. I am always looking for new granola recipes. I was in a store where I saw this granola and I bought it and it was delicious. I don’t normally buy granola from the store because it has an artificial taste to me. I dissected the granola and invented my own version of this tasty delight.

-Pamela Rolley

This Spring Peas & Asparagus Salad With Quinoa is delicious and easy to make as a quick salad or as a main course.

Spring Peas & Asparagus

Salad with Quinoa

Yield: 4 servings

Salad:

1 bunch asparagus (1 – 1/2 pounds)

1 cup fresh spring peas

1 cup cooked quinoa

2 tablespoons chopped fresh herbs – basil, dill, mint

Lemon Vinaigrette Dressing:

2 tablespoons lemon juice

6 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

Cut off the tough ends of the asparagus. Tear off the outermost layer of each asparagus stalk with a vegetable peeler. Cut the shavings into short strips.

Using a steamer (or steamer basket), steam the asparagus stems until tender (about 10 minutes). Remove the steamer insert with the asparagus and set aside on a cutting board.

Add a pinch of salt to the boiling water (add more water if necessary). Add peas to the water and cook until peas are tender (not mushy) – about 10 minutes. Remove the peas with a slotted spoon, set aside and let cool to room temperature.

Blanch the asparagus chips by dipping them into the boiling water for 2 to 3 minutes. Remove them with a slotted spoon. Cool to room temperature.

Add cooked quinoa to a large bowl.

Finely chop a mix of your favorite herbs.

Cut the asparagus diagonally, about 1 inch long, and add to the quinoa bowl with peas, asparagus shavings, and chopped herbs.

Make the lemon vinaigrette by adding ingredients to a glass jar – close and shake until well blended.

Pour desired amount of dressing over salad and stir gently until well blended.

This Cinnamon Creme Brulee French Toast would make a great recipe for breakfast or brunch.

Baked Cinnamon Cream

Brulee French toast

Servings: 8 servings

1/4 cup real maple syrup

1/2 cup brown sugar

6 tablespoons butter, melted

8 large eggs beaten

2 1/2 cups whole milk

3 tablespoons Grand Marnier (orange liqueur) optional

1 tablespoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 loaf of challah bread, cut into thick slices

1-2 tablespoons granulated sugar

1 jar (10 ounces) raspberry preserves

whipped cream, for serving (optional)

Grease a 9×13 inch baking dish with butter.

In a small bowl, combine the maple, brown sugar, and butter. Spread the mixture over the bottom of the prepared baking dish.

In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Dip each piece of bread in the egg mixture, let the bread rest for at least a minute and incorporate the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

Cover and refrigerate for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees Fahrenheit. Sprinkle the sugar evenly over the French toast. Slide into the oven and bake for 45-50 minutes or until the French toast is golden brown and crispy. If the top of the bread starts to brown too quickly, cover the French toast loosely with foil.

Meanwhile, in a medium saucepan, combine the raspberry preserves and 1/2 cup water. Bring to a boil and reduce heat to low, simmer for 5 minutes until warm.

Serve the French toast warm, optionally garnished with whipped cream and raspberry jam.

-Karen Ill




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