Tag Archives: apples

Harvest Box Goes to the Lake

My husband and I spent Memorial Day weekend at Caballo Lake State Park with our niece and her fiance. We had a great time wading in the lake, reading, relaxing, and, of course, eating! Our harvest box came a couple of hours before we left, so I brought several items out of the box to use for our meals at camp.

shish kabobs

Chicken Shish Kabobs on the Grill

On Friday night, we made shish kabobs on our small propane grill. I cut up the chicken breasts at home and marinated them in store brand fat free Zesty Italian salad dressing. I also cut up a couple of green peppers into squares at home. When we were ready to eat, we cut up the onion from our harvest box and then skewered the meat, onion, peppers, and cherry tomatoes; and grilled them until the chicken was cooked. I served the kabobs with boiled baby potatoes with butter and rosemary.

foil roasted corn

Corn, Roasted in Foil

For Saturday dinner, we made “Cougar Burgers.” (Our niece is a Washington State grad, and brought some cheese made by their Ag Department.)  We also roasted corn over a charcoal fire. I shucked the corn, lightly buttered it, and wrapped each ear in foil. We set them on the grey coals until soft, which took about 20 minutes. While everything was cooking, we made a fruit salad using the apples, some of the oranges, and the strawberries out of the harvest box, as well as peaches and bananas. I also made a cherry cobbler in the dutch oven.

fruit salad

Fruit Salad

We kept that fruit salad going for 24 hours! We added pears and more bananas to the leftovers on Sunday morning and served it with pancakes. We had leftovers again, so we added some more oranges and finished it up Sunday night for dinner. The apples were turning a little brown, but it still tasted good.

Caballo Lake State Park

Caballo Lake State Park

We always eat well when we camp, whether we car camp or backpack. I usually dehydrate fresh foods when we go out on the trail. What do you eat when you go camping?

Happy eating!

Ruth

Crock Pot Apple Oatmeal

crock pot apple oatmeal

Last fall, I took a class on an eating plan called the Full Plate Diet. The concept of the plan is to eat more fiber, feel full, and therefore eat less. It has actually worked pretty well for me.

Several members of the group were big on steel cut oats. I was initially hesitant, because they take a long time to cook. I’m a “fix it quick” person at breakfast time, so that was a big problem. Then, I found this recipe from Meals Matter for cooking them in the crock pot. Since sugar and butter didn’t seem like diet food, I’ve modified the recipe to be higher in fiber and lower in unnecessary calories.

I make up a pot of this and freeze it in 1 cup portions. When I heat it up for breakfast, I often add some ground flax seed (for extra fiber) and almond milk.

Crock Pot Apple Oatmeal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
Ingredients
  • 1 cup steel cut oatmeal
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 apples, chopped (I leave the peels on them)
  • ½ cup dried cranberries
  • ½ cup chopped nuts (I use almonds, walnuts would be good, too.)
  • 2 cups water
  • 2 cups low fat milk
  • 1 teaspoon vanilla
Instructions
  1. Spray the inside of a 3-4 quart slow cooker with non-stick cooking spray. (This is very important.)
  2. Mix all ingredients in the crock pot.
  3. Cover and cook on low for 8-9 hours. Stir well, scraping the sides of the crock pot as necessary.

 

What do you eat for breakfast? I hope you eat breakfast, because it is the most important meal of the day!

Happy eating!

Ruth

Breakfast for Dinner

Mediterranean style Swiss chard quiche

I’m not a big egg eater, but over the past couple of years I have learned to enjoy eggs baked with vegetables. Call it frittata, quiche, or egg bake; eggs make a great “blank canvas” for vegetables, spices, and cheese in any number of combinations. I usually serve a salad (often a fruit salad) with the baked eggs.

The basis for this crustless quiche came from Food.com. The day I found this recipe, the only cheese I had in the house was feta. So, I decided to go with some Mediterranean spices and give it a shot.

Mediterranean Style Crustless Swiss Chard Quiche
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 teaspoon olive oil
  • 1 small red onion, sliced thinly
  • 1 bunch Swiss chard, coarsely chopped, include stems
  • 4 eggs, lightly beaten
  • 2 cups crumbled feta cheese
  • 1 cup milk
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Coat a 10 inch deep dish pie plate with non stick cooking spray.
  3. Saute onion and chard in olive oil until the stems are soft.
  4. Whisk the eggs, cheese, and milk. Add chard and spices.
  5. Pour into prepared pie dish.
  6. Bake for 35-45 minutes, until golden brown and set.

 

fresh fruit saladYou don’t need a recipe for fruit salad. I just cut up whatever fruit we have in the house. I don’t use a dressing, just a cut up fruit. I do like to make sure there is some sort of citrus fruit, to keep the apples from browning.

Let me know what you think.

Happy eating!

Ruth