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Time is going by so fast. January is almost over. Hurray! I have a couple of very simple recipes for people who do not have a lot of time to be in the kitchen. One is a quick breakfast on the go or eat before you go to work or school. The other is a quick chicken recipe for dinner.
Overnight Oats with fresh Blueberries
3/4 cup nonfat milk or milk of your choice
1/2 cup old-fashioned rolled oats
1/3 cup blueberries
1 tablespoon brown sugar
1/4 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of salt
1 tablespoon toasted sliced almonds or nut of your choice
The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, cinnamon and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least six hours up to overnight. In the morning, top with the nuts and drizzle with honey or agave if you wish depending on your sweet tooth.
Hint: This is a gluten-free breakfast or snack. Make sure your oats are gluten-free. This is a great on the go breakfast for people who do not have time to eat in the morning or you are not ready to eat that early. This little breakfast treat keeps you full for quite a while.
This next recipe, oven-baked chicken, is quick and packs some flavor.
Oven-Baked Chicken
1 tablespoon butter or margarine
1 cup Bisquick
1 teaspoon salt
1 teaspoon paprika
1/2 to 1 teaspoon garlic powder, depending on your taste preference
1/4 teaspoon pepper
2 eggs, beaten
1 cut-up whole chicken
Heat oven to 400 degrees Fahrenheit. In a 13×9 glass baking dish, melt butter in over.
In a medium bowl, stir together Bisquick, salt, paprika, garlic powder and pepper. Place eggs in a shallow dish. Dip chicken into eggs then coat with Bisquick mixture. Place skin side down in a heated dish. Bake for 35 minutes, turn chicken, bake about 15 minutes longer or until juice of chicken is clear when thickest piece is cut to bone 165 degrees internal temperature.
Hint: you can make this a gluten-free recipe by using the gluten-free Bisquick mix. You can also just use chicken thighs and legs for this meal. Add a vegetable or salad or both and you have a great dinner and you know everything you put into it.
-Pamela Rolley
This Blueberry Apple and Walnut Baked Oatmeal recipe is a delicious healthy breakfast dish that’s so good it almost tastes like dessert!
Blueberry Apple &
Walnut Baked Oatmeal
Servings: 8
Ingredients
1 cup walnuts, divided use
2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon plus extra for garnish
1/4 teaspoon kosher salt
1 1/4 cups milk, any type (I used 2%)
1/2 cup plain low fat Greek yogurt
1 large egg
1/3 cup maple syrup
2 tablespoons melted coconut oil or unsalted butter
1 teaspoon vanilla extract
1 1/2 cups blueberries, divided use
1 1/2 cups finely chopped, peeled apple, divided use
Preheat the oven to 325 degrees Fahrenheit.
Spray an 8 x 8-inch baking dish with cooking spray. Finely chop ½ cup walnuts and place them in a bowl along with the oats, baking powder, cinnamon and salt.
Whisk the milk, yogurt, egg, maple syrup, coconut oil and vanilla together in another bowl.
Arrange 1 cup blueberries and 1 cup chopped apple in the bottom of the prepared baking dish. Scatter the oat mixture evenly on top. Pour in the milk mixture and press to submerge all of the dry ingredients in the liquid. Roughly chop the remaining 1/2 cup walnuts and scatter them on top along with the remaining ½ cup blueberries and ½ cup apple. Sprinkle with cinnamon.
Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. Serve as is or topped with milk, Greek yogurt or maple syrup.
Here's another dinner option that is both easy and full of flavor.
Creamy Garlic Butter Tuscan Shrimp
Servings: 4
Ingredients:
2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp (or prawns), tails on or off
1 small yellow onion, diced
1/2 cup white wine (optional)
5 oz jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 3/4 cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves, washed
2/3 cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped
Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry for two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.
Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow the sauce to simmer for a further minute until cheese melts through the sauce.
Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
Serve over pasta, rice or steamed veg.
-Karen Sick
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.