Twice in the past few days I have had the conversation about how coming up with dinner ideas is a challenge. I understand this is one reason why people have dinner services deliver. Unless you have a box meal delivered every single day that still doesn’t completely alleviate the having-to-come-up-with-ideas-for-dinner. As you know if you have looked at any of my “recipes” I sometimes just throw stuff together. It doesn’t even always have to “make sense”. After making Taco Pie and Enchilada Chicken, I used the leftover sauce as sauce for our tortellini . . . . yup, that works. Sometimes you might feel like something particular but you might have to cobble it together using the ingredients on hand. There are a few things that make for easy make-up meals, in my opinion, one is ground turkey – throw anything in with it and you have an entree. Pasta is another easy meal, it can be topped with anything or nothing. And eggs are another thing you can throw anything into to make a meal. Here is an easy breakfast-for-dinner-scramble in case you don’t want to think about what to make for dinner.
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Chicken, Potato, And Bell Pepper Scramble
two or three potatoes (depending on size)*
olive oil (3 tablespoons +/-)
season salt
can of chicken
1/2 of an onion
salt
garlic powder
5 or 6 eggs
milk (1/4 c +/-)
butter (2 tablespoons +/-)
one bell pepper
Preheat oven to 450°. Wash the potatoes, if you like your potatoes peeled you can do that. Cut the potatoes into small chunks. Place them on a baking sheet. Sprinkle potatoes with about 2 tablespoons of olive oil and season salt (or whatever seasoning you prefer). Place in the oven to roast. After about 10 minutes take them out and toss them around. Then place back in the oven. Roast the potatoes until done to your liking . . . tossing them around occasionally for even roasting.
You can pan fry/roast the potatoes if you like. Heat the oil in a pan, then add potatoes and seasoning and cooking until done.
I like to use the oven because while the potatoes are roasting, I can be preparing the chicken and eggs.
Chop the onion. Chop the bell pepper. Heat up 1 tablespoon (+/-) olive oil. Add the onion and cook it.
While the onion is cooking crack the eggs into a bowl, add a little milk, salt, and garlic powder (and, of course, any seasoning you want). Scramble the eggs, mixing until frothy.
When the onion is cooked add the chicken to the pan sprinkle with garlic powder. Warm the chicken up, it doesn’t take long because it is already cooked so you don’t want to let it cook too long because it dries out.
Add butter to your pan – or use another pan, or remove the chicken for adding back later – once the butter is melted pour in your eggs, keeping them separate from the chicken. I like my scrambled eggs WELL COOKED so I let them cook a bit before I mix in the chicken. Once the eggs look almost cooked I add the potatoes. I DO NOT like my bell pepper cooked so I add it at the very last minute . . . cooking it long enough to just warm up.
Mix it all together and serve.
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*I have seen russet potatoes that seem like they are two or three, but then red potatoes are little so you might want to use three or four . . . you want to end up with about 2 cups cooked potato. You decide, if you are not a big potato fan use less, if you LOVE potatoes, use more.
I usually cook this for dinner, but some people might consider it strictly a breakfast item. I sometimes have left overs of it for lunch . . . so if you like it, eat it anytime you would like.
Oooooh, one might even add cheese . . . . .
Do you like scrambles?
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