The Recipe Gals: Breakfast and dinner options for every family – Williamsport Sun-Gazette

Are you wondering what to make for supper that won’t take long and only requires one pan. Yes, that’s right. Sloppy Joe Mac & Cheese only needs one pan and it is a good option for a weeknight supper.

Sloppy Joe Mac & Cheese

2 tablespoons olive oil

1 pound ground beef or meat loaf mix

1 teaspoon garlic powder or to taste

1 bell pepper of your choice, diced

1 small onion, diced

2 teaspoons chili powder

3 1/2 cups beef broth or chicken broth

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 grated mild cheddar cheese or cheese of choice

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

Hint: This can be a gluten-free recipe. Just swap out the regular macaroni for gluten-free

I use the chicken broth instead of beef broth because it has a milder taste than the beef broth. I also use either red, yellow or orange peppers. They are sweeter and not as strong tasting as the green peppers. This is a great weeknight meal with little clean up. Lets face it, we are all looking for easier meals and definitely easier clean up.

This next recipe is either for a snack or you can use it for breakfast. It is also very addicting.

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 tablespoon 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 sheet with parchment paper and set aside. In a large bowl, combine oats, nuts, cinnamon and salt mix well. In a separate small bowl, mix together the maple syrup, oil and vanilla until well combined. Add the wet ingredients to the dry and stir until all of the dry ingredients are well coated. Transfer the mixture to the parchment paper lined baking sheet and spread into an even layer. Bake at 325 for 15 minutes, then remove and stir and flip granola over so it bakes evenly. Return to the oven and bake for another 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 air-tight container in the refrigerator for up to 2 weeks.

Hint: 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 in the microwave. I do 30 second increments until it is melted and smooth. I then take a spoon and drizzle it all over the granola. I am always looking for new granola recipes. I was at a store where I saw this granola and I bought it and it was delicious. I normally do not buy store bought granola because to me it has an artificial taste. I dissected the granola and came up with my own version of this tasty delight.

-Pamela Rolley

This Spring Pea & Asparagus Salad With Quinoa is delicious and easy to make as a quick salad or an entree.

Spring Pea & Asparagus

Salad with Quinoa

Yield: 4 servings

Salad:

1 bunch of asparagus (1 – 1/2 pounds)

1 cup fresh spring peas

1 cup cooked quinoa

2 tbsp 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

Trim the tough ends of the asparagus spears. With a vegetable peeler, shave off the outer layer of each asparagus stalk. Chop the shavings into short strips.

Using a steamer pot (or steamer basket), steam the asparagus stalks until tender-crisp (approximately 10 minutes). Remove the steamer insert with the asparagus and set them aside on a cutting board.

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

Blanch the asparagus shavings by dropping them in 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.

Mince a blend of your favorite herbs.

Slice the asparagus on a diagonal, about 1 inch in length, and add to the quinoa bowl with peas, asparagus shavings, and chopped herbs.

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

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

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

Baked Cinnamon Creme

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 challah bread, sliced 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, mix together the maple, brown sugar, and butter. Spread the mixture on the bottom of the prepared baking dish.

In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees Fahrenheit. Sprinkle the sugar evenly over the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.

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

Serve the french toast warm, topped with whipped cream, if desired, and raspberry preserves.

-Karen Sick

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