Kate

New recipes, stat!

by Katie Kinne | Feb 26, 2021
What day is it, anyway?  Taco Tuesday?  Slow Cooker Thursday?  Take out Friday?  For me, the days are blurring together and the meals I've been making are stuck on repeat.  There are only so many times we can eat the same meals over and over while it's just the four of us stuck at home.  I set out to find some new recipes for the rotation, and my requirements are quick, healthy and agreeable to all family members.  Here are three recipes that were winners in the Kinne home!  

Sheet Pan Eggs (modified from a Food Network Recipe)
My family doesn't often take time to make a hot breakfast, but we love some eggs for lunch or dinner.  This recipe makes a big batch of egg "omelet" that you can eat in sandwich form, wrap form, or my fave, on a slice of toast with avocado.  It will last a few days in the fridge, or freeze the extras for later use.  

Line a cookie sheet (about 18x13in) with foil, and spray with oil.  Heat oven to 300 degrees.  On the sheet pan evenly spread some sauteed veggies (peppers, onions, mushrooms, whatever you like), diced ham, or about 8 slices of cooked and crumbled bacon.  In a large bowl whisk 18 large eggs, 1/2 cup milk or half and half (I use 1% milk), 3 thinly sliced scallions, salt and pepper to taste (I recommend more pepper than salt).  Pour the mixture into the sheet pan, and top with diced tomatoes and 2 cups reduced fat shredded cheddar cheese (if desired).  You can customize however you want!  Bake until the eggs are set, about 25 minutes (takes about 30 min in my oven).  Let eggs cool 5 minutes, then slice for sandwiches or wraps, or to eat as is.  Refrigerate or freeze the leftovers.  

Sheet Pan Chicken Fajitas
If you've ever made chicken fajitas, you know they aren't complicated.  But, this recipe is my favorite new find, because I love to prep a meal, put it in the oven, and walk away while it bakes, rather than standing over the stovetop.  (I just realized this is two sheet pan recipes so far!  Illustrates my point.)  These were easy, great for dinner AND leftover for the lunch the next day.  You could always add more veggies or change up some ingredients if you prefer.  

Teriyaki Turkey Rice Bowls
No sheet pan required!  This is a stovetop recipe, but it's so quick, easy and delicious.  
I cheated when I made this and used Trader Joe's frozen brown rice, just nuke it in the microwave as the last step in this meal prep.  Or, use brown Uncle Ben's or Minute Rice.  Easy, peasy.  You have the flexibility to use whatever veggies you'd like, I use a frozen veggie blend, and I always add more veggies than they suggest.  I recommend lower sodium soy sauce, as you use 1/2 cup of soy sauce and that is a lot of sodium!  The recipe also calls for 4 Tbsp of sugar, the first time I made it I cut the sugar in half (2 Tbsp total), and the second time I cut it down even more.  I like my teriyaki savory, and don't think all that sugar is needed.  Suit yourself, but know it's a good idea to cut back on the sugar.  

Enjoy!   

Galter LifeCenter is hosting a Healthy Habits Challenge in March, join us for some motivation and goal setting, and gain access to some virtual cooking demos with me for National Nutrition Month!  


Healthy Regards, 
kate

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