breakfast, Entrees, Garden, Gluten Free, Dairy free, kitchen Tips, Traditions, Vegetable, Vegetarian

Morning Skillet Potatoes

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I am all about easy and fast these days.  Not just because if time but with us all cooking so much more-  we want to be useful with what we have as well as healthy and tasty.  My FAVORITE is baked potato night at home.  We do a big assembly line of toppings and you make your own.  I always bake two extra potatoes just in case there is company.  But we all know it’s for the easy morning skillet you can make with the left over spuds.  Simple-Fast and add a dippy egg on top and you have breakfast bliss. Enjoy!

Ingredients

  • Two good sized bakers potatoes-cooked
  • Mixed bell peppers Green, yellow, red chopped
  • Small sweet onion cleaned and chopped
  • 2 cloves chopped garlic fresh- heaping tsp Jarred
  • seasoned garlic salt to taste
  • two Tablespoons of Canola Oil
  • Black pepper
  • parsley garnish optional

Chop potatoes and place into a prepped heated to a sizzle(add salt to oil heating) hot deep skillet or cast iron with oil.

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Chop peppers and onions on top of potatoes and press down to start a bottom crust. Flat spatula flip as bottom browns about 3-4 minutes.  don’t let it burn- but should be good and crispy in 12 minutes.

Easy short cut- I like to have chopped peppers in easy grab bags in the freezer. Frozen peppers work great in this skillet.

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Serve as a yummy side to the star of the plate with a glorious runny egg on top.  Enjoy.

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Gluten Free, Dairy free, Poultry, Salads, Traditions

Protein Packed Wild Rice Salad

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This is a yummy option for my Gluten Free and Dairy free friends.  Since the massive time at home during the safe  this is a great option to enjoy hot or cold.  It seasons and save wonderfully in the fridge for a quick snack.  I also have incorporated the TVP(Textured Vegetable Protein) to add that extra punch.  Its a yummy bowl at it best.  Can be eaten as a meal or a fabulous side dish to any BBQ. Remove Chicken and its Vegan! Enjoy.

  • 2 cups wild rice cooked
  • Chicken Breast (grilled and chopped)
  • 1 Cup TVP rehydrated
  • 1/2 cup each chopped veggies
    • sweet onion
    • red pepper
    • cucumber
    • peeled celery
    • cherry tomatoes quartered
  • 1/2 cup blueberries
  • 1/2 cup dried cranberries
  • 1/2 cup FF olive oil Italian dressing(alternative olive oil and balsamic vinegar to taste)
  • salt and pepper
  • 1/2 tsp sweet basil chopped

The versatile salad you can add or remove pretty much anything you like. Feta Cheese is good in this for the cheese lovers. I have fresh blueberries but strawberries or chopped green apple is yummy as well. Mix all together in a big bowl and allow to season for at least 30 minutes before serving. The TVP add a nice Harty chew to this salad.

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