Do you remember the post on August 12th when I described how to add chicken pieces to a delicious vegetable mixture? https://littlefarmgrandma.com/fast-way-to-make-chicken-cook-up-veggies-when-they-are-in-season-freeze-then-add-chicken-pieces-in-a-skillet-for-a-quick-midweek-meal-cooking-with-kids
Here is another variation on that recipe. To the veggie mixture instead of the chicken, add 1/2 cup 2% reduced-fat milk mixed with 3 ounces of aged Gruyère cheese, shredded (about 3/4 cup) and 3 large eggs, lightly beaten. Then add four large beefsteak tomatoes sliced thick on top of the mixture ( in a casserole) and panko bread crumbs ( about 1/2 cup) which you have tossed in a frying pan for a few moments in a couple of tablespoons of heated oil. Bake at 375 degrees for about 40 minutes and serve with a crisp green salad ( arugula and romaine). YUM! And the kids can help you do all of it ( whisking the cheese, milk and eggs, adding the sliced tomatoes, and sprinkling over the fried panko crumbs). Below are some of this year’s crop of tomatoes….amazing!
