Amanda Kruse RD, CD
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Semi-homemade Recipes
to Enjoy and Share

Crescent Roll Breakfast Bake

12/31/2020

1 Comment

 
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Eggs are a delicious and nutritious addition to this Crescent Roll Breakfast Bake. It's a great Sunday morning recipe since this dish stores well in the fridge and can be reheated for an easy weekday breakfast.

Plus, it can be customized based on the ingredients you have in your fridge -- the only 2 items you'll "need" are eggs and a package of crescent rolls! 
Ingredients
  • 1 package Crescent rolls
  • 6 eggs
  • 1 cup Sharp cheddar cheese
  • 1 cup Marinara sauce (optional)
  • Basil, fresh or dried
  • Rosemary, fresh or dried
  • Thyme, fresh or fried
  • Additional toppings of your choice (optional)
    Ideas include: cooked bacon slices, thinly sliced mushrooms, peppers, or tomatoes
    ​
Instructions
  1. Preheat oven to 400*F.
  2. Spay baking sheet with non-stick spray.
  3. Roll crescent roll dough out flat onto greased baking sheet. Press any perforations together. Roll edges up slightly for your “crust”.
  4. Optional: Add thin layer of marinara sauce across crust.
  5. Crack 6 eggs onto crust, evenly spaced
  6. Sprinkle sharp cheddar or other cheese of choice around the yolks, then top with herbs.
  7. Bake for about 20 minutes or until whites of egg are firm and yolks are semi-soft.​
1 Comment

Black Bean and Corn Salsa

12/31/2020

2 Comments

 
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Black Bean and Corn Salsa was a farmers market recipe demo staple when I worked for MSU Extension. The option to use canned or fresh ingredients makes this very accessible, plus it can be easily customized -- sometimes I’d add black eyed peas, bell peppers, or diced onion. This time I went with what I had on hand.

Enjoy with chips, as a summer side dish with burgers, as a topper on tacos, or as a tasty plant-protein filling for quesadillas! 
Ingredients
  • 1 can Black beans
  • 1 large Tomato, diced -or- 1 small can diced tomatoes, drained
  • Kernels from 1 cob of corn -or- 1/2 can, drained
  • 1 Serrano pepper (leave seeds for more spice!)
  • 1 Tablespoon Garlic powder
  • 2 teaspoons Onion powder -or- 1/2 Red onion, diced
  • 2 teaspoons Cumin
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Vinegar
  • Kosher salt, pinch
  • Cilantro, to taste

Instructions
  1. In a large bowl, combine all items above
  2. Enjoy immediately or, for more flavor, cover and refrigerate for an hour to allow ingredients to marinate.
2 Comments

Baked Cinnamon Apples

12/31/2020

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I love apples, but with just the two of us it seems like getting through a whole bag from the grocery is a feat we rarely win. Double this in the fall, when we're supporting our local orchard and have (what seems like) one of every variety piled into our fruit bowl.

These apples are absolutely delicious on Baked Oatmeal, Greek yogurt, ice cream, or just in a bowl by themselves. 
Ingredients
  • 5 medium Apples, cored and chopped 
  • Cinnamon
  • Trader Joe’s pumpkin pie spice
  • 4 packets Splenda original sweetener
  • 2 Tablespoons Butter, salted
  • 1/4 cup Water

Instructions
  1. Pre-heat oven to 425*F.
  2. Spray glass baking dish with non-stick spray.
  3. Toss apples into greased baking dish.
  4. Sprinkle apples with cinnamon, pumpkin pie spice, and Splenda Original.
  5. Distribute butter on top of apples, then add water.
  6. Cover with foil and bake for 20 minutes or more, until apples are tender/ to your liking.
0 Comments

Shrimp Fajita Rice Bowls

12/30/2020

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Tex-mex is a favorite in our household and it's even easier when you use your favorite canned and frozen vegetables! 

While you could use any taco seasoning (or your own blend of spices) we used a sample of a locally-made seasoning we received from our friends at Dash Dinners. 

We thoroughly enjoyed this dish and hope you will too!
Ingredients
  • 2 cups Bell peppers, sliced and frozen
  • 1/2 large Onion, sliced
  • 1 Serrano pepper, sliced
  • 1 can Corn
  • 1 can Tomatoes diced with green chiles
  • Garlic
  • 2-4 cups of Rice, cooked (cook per directions on package)
  • 1 packet Taco seasoning
  • 1 pound Shrimp, precooked and frozen
  • Cilantro (for topping)

Instructions
  1. Sauté peppers and onions in a hot pan with olive oil and garlic, then push to one side of pan. Add corn to "empty" side of pan and heat through. Set aside to use as toppers.
  2. Cook rice according to directions on package.
  3. Thaw shrimp by soaking in water for 5-10 minutes, changing water as needed.
  4. In a large saute pan, combine canned tomatoes with taco seasoning. Simmer for 2-5 minute, then add thawed pre-cooked shrimp.
  5. Once shrimp is heated thoroughly, assemble rice bowls and enjoy!
0 Comments

Baked Oatmeal with Mixed Berry Topping

12/30/2020

3 Comments

 
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I’ve been making this baked oatmeal to keep in the fridge for breakfast for YEARS! Oatmeal is not only filling, it's a nice comfort food for cold mornings in the Midwest. The best part is that this recipe reheats really well in the microwave, so you can cook once and enjoy this for breakfast (or a late-night snack) all week long! I particularly love pouring a little cold milk over the warm oats in my bowl before adding the topping - just like my grandma used to do!

 I'll admit that I make it a little different each time, varying my spices and using whatever fruits I find in the fridge or freezer. Blueberries, blackberries, and strawberries work extremely well fresh or frozen.
 Ingredients
  • 2 cups rolled oats
  • 4 cups milk
  • Cinnamon
  • Trader Joe's pumpkin pie seasoning
  • 1 cup Frozen berries
  • 1/4 cup water
  • 1 packet Splenda Stevia (optional)
  • 1 teaspoon Cornstarch (optional)

Instructions
  1. Pre-heat oven to 350*F.
  2. Spray 8"x8" pan with non-stick spray.
  3. Prepare oats.
    1. Check the directions on your package, but this is a 2:1 of milk-to-oats using Bob's Red Mill Old Fashioned Rolled Oats.  
    2. Combine oats and milk in a mixing bowl, then season with cinnamon and pumpkin pie seasoning.
  4. ​Pour seasoned oat mixture into greased pan. 
  5. Bake uncovered until oats are soft and top is a firm (around 15 minutes).
  6. Prepare mixed berry topping.
    1. In a saucepan over medium heat, combine frozen berries and water.
    2. Sweeten with Splenda Stevia for a less-tart topping.
    3. Simmer berry mixture until softened and berries start to break apart.
    4. For a thicker topping, add 1 tsp cornstarch and allow to simmer a couple of minutes longer.
    5. Set aside.
  7. ​Remove cooked oatmeal from oven and allow to cool.
  8. Cut and serve, top individual portions with mixed berry topping.
​
3 Comments

Baked Tostadas

12/30/2020

1 Comment

 
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Traditional Mexican tostadas consist of a fried corn shell, topped with beans, seasoned meat & other toppings. While these are a delicious option, this recipe uses a corn tortilla, seasoned with olive oil, sea salt, and chili powder and broiled to get a nice crunch!

There are so many ways to enjoy -- simple and topped with canned refried beans, lettuce, cilantro, and tomato; Piled high with black beans, seasoned pork, green onion, and cheese; Or just topped with seasoned ground beef and cheese. 
Bean Tostadas
Ingredients
  • 10 Corn tortillas
  • 2 cans Fat-free Refried Beans
  • Olive oil
  • Sea salt
  • Chili powder
  • Assorted vegetables, including chopped lettuce, diced tomatoes, onion
  • Optional toppers: avocado, salsa, cheese, sour cream

Instructions
  1. Set oven to broil.
  2. Arrange tortillas on a baking sheet, then drizzle with olive oil and sprinkle with sea salt and chili powder.
  3. Broil seasoned tortillas for 2-3 minutes or until edges start to brown (this happens pretty quick, so keep an eye on them!)
  4. Heat refried beans in microwave-safe dish.
  5. Assemble by spreading ~1/3 cup beans on tortilla then topping with veggies

Beef & Bean Tostadas
In addition to the ingredients above, you'll need 1 packet Taco seasoning, 1 pound 80/20 Ground Beef, and 1 Tablespoon of chopped garlic. Cook ground beef in skillet, seasoning with taco seasoning and garlic. Set aside. Follow instructions above and add ground beef during the assembly step!
1 Comment
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    Hello!

    I'm glad to be able to share some of my favorite semi-homemade recipes with you here. I hope that they provide you with some inspiration to get into the kitchen (and are simple enough that you won't have to be in there too long)!

    One day more recipes may be on the way, but until then I hope you find some new faves here (or from the vault). 

    ~ Amanda 

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Amanda Kruse MS, RD, LD, FAND

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