Posted: September 29, 2013 at 6 a.m.
Back to school quick and easy recipes
With school back in session it can be challenging to find the time to have nutritious meals that are easy to heat up and to have ready when everyone gets home. Here is a list of simple meals and snacks that can make life easier and make the grade at the breakfast or dinner table.
2 cups milk
1/4 tsp. salt
1 lb. bacon, cooked and crumbled
1 32 oz. pkg. frozen hash browns, thawed
1 cup sharp cheddar cheese, shredded
Cook bacon; drain and crumble into a large mixing bowl. Add the thawed hash browns, salt and half the cheese. Mix well and place into a greased 9x13 baking dish.
In a separate bowl, combine the milk and the eggs until thoroughly mixed. Pour over the mixture in the baking dish. Sprinkle with paprika.
Bake at 350 for 45-50 minutes or until golden brown. Remove from oven and immediately top with remaining cheese. Serve with fresh fruit and English muffins.
- Ellen Bales
Goulash in a Crockpot
1 lb. ground beef
3/4 cup chopped onion
1 cup celery
1 can diced tomatoes
2 cans tomato soup
4 cups macaroni, uncooked
1 can of peas
1 can of whole kernel corn
1/2 tsp. red pepper flakes
1/3 cup butter
1 tsp. paprika
3/4 tsp. salt
1/2 tsp. pepper
3/4 cup shredded cheese
3/4 cup breadcrumbs
Add hamburger, onions, celery, red pepper flakes and other seasonings to crockpot and cook on low heat for 30 minutes.
Stir, and add tomato soup, diced tomatoes, macaroni, butter, corn and peas. For firmer pasta, cook macaroni separately then add before serving.
Add 1 cup of water, stir well and cook for additional 15 minutes.
Sprinkle cheeses and bread crumbs on top and cook on low for 4 - 6 hours.
This dish is even better the next day and can be frozen.
- Donna Woodford
No-bake Energy Bites
1 cup old-fashioned oats
2/3 cup toasted flaked coconut
1/2 cup peanut butter, creamy
1/4 cup ground flax
1/4 cup toasted wheat germ
1/2 cup mini chocolate chips
1/3 cup honey
1 tsp vanilla
Put all ingredients in a bowl and mix throughly by hand. Refrigerate for at least 30 minutes.
Once firm, remove from refrigerator and form into one- to two-inch balls. Can be stored at room temperature or refrigerated.
- Sarah Paterson-Farrand