Recipes by CATE MCCRORY
Summer is still here (just step outside if you don’t believe it), but school is back in session! Here are three recipes to get you and yours through a busy week.
Breakfast: Egg muffins
- 6 slices bacon, cooked and chopped
- 1 cup chopped spinach
- ¾ cup diced red bell peppers
- 6 eggs
- ¼ teaspoon salt
- Pinch of ground pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ cup crumbled feta cheese
Preheat oven to 350 degrees. Prepare a muffin pan with nonstick cooking spray. Divide the cooked bacon, spinach and bell pepper among the muffin cups. Beat eggs in a measuring cup to make pouring easy. Add the seasonings to the eggs. Pour egg mixture over the bacon, spinach and bell peppers into the muffin tin. Sprinkle feta on top and bake 25 minutes.
Lunch: No-cook Greek pita bento box
Can be prepped and assembled in under 20 minutes. Makes 4 lunches for the week.
- 12 slices deli chicken
- 1 cup tzatziki
- 12 mini pitas
- Greek salad:
- 1 cup cherry tomatoes, sliced
- 2 cups cucumbers, sliced
- ½ cup chopped bell peppers
- ¼ cup diced red onion
- 2 tablespoons crumbled feta cheese
Stir together all Greek salad ingredients and divide between four bento boxes. Divide remaining ingredients between bento boxes. Super quick and easy!
Dinner: Crockpot chicken tacos
- 1 pound chicken breasts
- 4cups chicken stock
- 2 tablespoons chili powder
- 1 (8-ounce) can chopped green chiles
- A few handfuls of romaine lettuce
- 1 jar green chili or salsa
Place chicken breast and stock into a slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When ready to serve, remove chicken from slow cooker and place in a bowl. Take two forks and shred chicken. Stir in chili powder and chopped green chiles. Take each tortilla and build your tacos! Garnish with shredded cheese, guacamole, sour cream and/or green onions.