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New dishes to add to your recipe box

The Recipe Gals

As we continue to stay home, you may be running out of recipes. I thought maybe something different for breakfast might help. Instead of eating the usual cereal, bagels and muffins, try making Tex-Mex frittata or an oatmeal breakfast smoothie.

Oatmeal breakfast smoothie

2 small or one large smoothie, 16 ounces

1/4 cup old-fashioned oats uncooked

1/2 medium banana

1/2 cup plain Greek yogurt

3/4 cup frozen mango

3/4 cup frozen strawberries or 1/2 cup frozen blueberries

3/4 cup milk of choice dairy, almond, etc.

Place all ingredients in a blender and blend until smooth.

Serve immediately.

— Karen Sick

This Tex-Mex frittata is a gluten- free recipe.

When I took it out of the oven it was still a little runny. I cut it into 8 pieces and placed it back under the broiler for an additional 2 minutes and it was fine.

If your family likes to eat things like this for breakfast they will love it. You can make this for lunch or a snack, too.

Tex-Mex frittata

2 tablespoons olive oil

2 tablespoons butter

2 medium potatoes, sliced thinly

1 teaspoon minced garlic or garlic powder, whichever you have

1 medium red onion, sliced thinly

1 red pepper, diced

1 yellow pepper, diced

1 jalapeno, finely diced

1 teaspoon ground cumin

Salt and pepper to taste

8 large eggs

1/4 cup chunky salsa

1/2 cup grated pepper jack cheese

In a 12-inch ovenproof nonstick skillet or cast iron pan, heat olive oil and butter over medium heat. Add the potatoes, garlic, onions, red and yellow peppers and jalapeno to the skillet.

Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 10 to 15 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.

Meanwhile, in a bowl, whisk together the eggs and salsa. Stir in the pepper jack cheese. Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet.

Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes.

Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 to 7 minutes.

Take out of oven let rest for about 5 minutes before cutting.

You can top it with more salsa, sour cream avocado, cherry tomatoes.

— Pam Rolley

This healthy oatmeal breakfast smoothie may just become your kids’ favorite breakfast meal.

For this recipe, you may substitute the fruit to one of your choice or use fresh fruit in place of frozen. I have also used fresh spinach in place of one of the fruits — a great way to get your children to eat spinach.

Chicken gyros

6 servings

Greek marinated chicken

2 pounds boneless skinless chicken breast

1/3 cup olive oil

6 garlic cloves minced

2 tablespoon balsamic vinegar

2 tablespoon lemon juice

2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon dried basil

1 teaspoon onion powder

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

Pound chicken breasts into 1/2-inch thickness.

Whisk together all of the Greek marinade ingredients in a shallow bowl or large freezer bag and add chicken. Marinate 4 to 8 hours in the refrigerator.

Remove chicken from the fridge and let sit at room temperature 20 to 30 minutes before cooking.

Grease and preheat the grill to medium heat, 375 to 450 F.

Grill chicken undisturbed for 5 to 7 minutes per side, or until chicken is cooked through. An inserted thermometer should read 165 F. Remove chicken from the grill and let rest 5 minutes before slicing.

Tzatziki sauce

3/4 English cucumber or 1 slicing cucumber peeled

1/2 teaspoon salt

1 1/4 cups Greek yogurt (non-fat works great)

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon red wine vinegar

1 tablespoon fresh chopped dill

2 to 3 garlic cloves minced

1/4 teaspoon dried oregano

Salt and pepper to taste

Slice cucumber in half lengthwise and scrape out the seeds using a teaspoon. Chop a few times and add to a food processor and pulse until finely chopped.

Add diced cucumber to a fine mesh sieve and sprinkle with 1/2 teaspoon salt. Stir and let sit for 15 minutes. Alternatively, if you don’t have a food processor you either finely chop cucumber or finely grate.

After 15 minutes, use the back of a measuring cup or spatula to push cucumbers down against the sieve to release excess water. Repeat several times.

Add all tzatziki ingredients to a medium bowl and stir to combine. Season with salt and pepper to taste. Taste and add additional dill, or lemon juice if desired. Best if chilled at least one hour.

To serve

4 to 6 flatbreads/pitas

3 Roma tomatoes sliced

1/2 cucumber peeled, sliced, halved

1/4 red onion thinly sliced

1 1/2 cups chopped romaine lettuce

1/4 cup feta cheese crumbles

Tzatziki sauce

Chicken

Top pitas with lettuce, tomatoes, cucumbers, red onion, chicken and tzatziki sauce.

— Karen Sick

Something else that has been a big hit while staying at home is baking. Here is an easy mixed berry crisp dump cake recipe that also is kid-friendly. I hope you enjoy.

Mix the nuts and oats together then sprinkle on the cake mix.

I hope you can add these recipes to your collection. I think we all are getting a huge recipe library. Stay safe and healthy.

Mixed berry crisp dump cake

2 12-ounce bags frozen mixed berries

1 box yellow cake mix

1/3 cup finely chopped walnuts or nut of your choice

1/3 cup rolled oats

1 stick (8 tablespoons) unsalted butter, melted

Preheat oven to 350 F. Grease a 9-by-13-inch baking dish with cooking spray.

Put the berries in the greased baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the nuts and oats. Evenly drizzle the butter over the entire dish.

Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.

— Pam Rolley

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.

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