Make Ahead Breakfasts

Breakfast is the busiest meal for most people. Trying to get your hubby or kids to eat something healthy and filling to get them through till lunch or trying to feed yourself while getting ready. I would much rather my husband eat a home cooked breakfast every morning than running to the drive-thru on his way to work. It's generally healthier, faster, and cheaper. I, on the other hand, just don't want to eat a pile of carbs known as pancakes even though I make them for the kids. Here's some tricks and recipes to having a healthy fast breakfast every morning.

Breakfast Burritos

     This is not a new concept but it's a great one. When Bountiful Baskets has their tortillas I always order them and then stock the freezer with breakfast burritos. You get 3 dozen huge flour tortillas, 2 dozen small flour and 2 dozen small corn tortillas. You can do this with any large tortilla but I find that I really like the ones from my baskets. You can customize these with any veggies, meats or cheeses that you like. Here's a couple tips with these:

• When in doubt, overcook the eggs. I usually put milk in my scrambled eggs but not when making these burritos. As they freeze the extra moisture will make everything soggy. I have also read somewhere of making them in the oven and that helps but I have never tried it.
• Spinach is great in these but squeeze out ALL of the water. Spinach is the worst culprit for moisture.
• Any potatoes/hashbrowns work but I love these from Our Best Bites. They take more time though. Most times, when I know I'm going to be doing breakfast burritos, I serve baked potatoes the night before and I just bake up 4-6 extra and make them into hashbrowns. Just shred, toss in a skillet with butter, salt and pepper (may need to work in batches) and let them hang out, flipping once or twice until golden and a bit crispy.
• Make them for dinner! I always make breakfast burritos for dinner the day I'm going to freeze them. Why go through all that effort and then need to make a separate dinner as well? 

Breakfast Burritos

 LargeTortillas

Scrambled eggs (I make a bunch so I use about 24)

Breakfast potatoes or hashbrowns (4-6 potatoes worth)

Veggies (I like to saute red, green, and orange bell peppers, zucchini and onions)

Shredded cheese

Breakfast meats (Sausage, bacon, ham)

To assemble: Make an assembly line but having everything in order set out. I do potatoes, eggs, meat, veggies, then cheese. Microwave tortillas covered with a damp paper towel for about 10 seconds. Then pile on the goodies. When folding, first fold over each side and then hold those in while you fold over the bottom. Finish rolling and wrap in plastic wrap. Then just pop them in the freezer. If you have freezer paper, that works the best but I just use plastic wrap. When you're ready to microwave, take off plastic wrap, wrap in napkin or paper towel, and microwave for 1-3 minutes depending on the size. Enjoy! My husband loves these for breakfast or lunch.

Smoothies

   Pretty easy and a lot of people do these but I do mine a little different. Most people make little baggies of cut up fruit and put those in the freezer and that works great. Really. As long as you don't mind washing the blender everyday. I already do enough dishes so I don't do that. I make a big batch of smoothies and pour then into mason jars or these from Tupperware (I love them because they have fitted lids, my hubby loves them because it doesn't look like he's drinking a jar of jam like it does when he's drinking out of mason jars.) and freeze them that way. You can pop one in the fridge the night before to help thaw or just grab one in the morning and drink as it defrosts. My husband prefers just grabbing one in the morning because he's not usually hungry for a couple hours. That way it just sits on his desk at work until he's ready for it. 

For my smoothies I just use whatever fruit I have on hand (I'm not a big fan of frozen berries for this because you'll just be refreezing them and it makes them taste freezer burnt sometimes). I always have over ripe bananas to throw in, that gives the smoothie a good base. Then work from there. I do peaches, blueberries, strawberries, apples, even grapes. Then I throw in a peeled carrot or two to add some veggie power since you can't taste it. Fill up the blender to half way with juice or milk and blend away. If I'm using frozen juice concentrate then I don't mix the apple juice before hand, I just scoop out some concentrate and then fill the blender with water.

 If you're doing hard fruits and veggies, having a good blender is a must. After I've made 2 or 3 blenders worth of smoothies I keep about a cup of smoothie in the blender, toss in some baby spinach, kale, zucchini or crookneck and ice and whip up a green smoothie for me. Just so you know, the flavor of the green smoothie gets more potent in the freezer so I hardly ever freeze my green smoothies.

Bagel Sandwiches

  Ok, I've never frozen these before because I only make up six at a time and they'll keep in the fridge the whole week. These are pretty basic. I fry up six eggs, breaking the yolk so it gets hard. I put those on the bagel bottoms then add a slice of cheese. Take some Canadian bacon, ham, regular or turkey bacon and fry that up (optional) and place on top of the cheese. Put each sandwich in a little ziploc bag and your done! Easy peasy and very filling. I've also done this with those multi-grain sandwich thins for those that are watching their carbs.

Baked Veggie Frittata

   This one is mostly just for me because it's so healthy. At the beginning of the week I will saute up some veggies (I love red and green peppers, onion, and zucchini but use whatever suites your fancy) with some olive oil, 1/2 tsp oregano, 1/2 tsp basil and salt and pepper to taste. You could also put some diced ham in there. Divide it into oven-safe ramekins, I use 5 (picture #1). Put the lids on or wrap in plastic wrap and pop in the fridge (picture #2). Each day while I'm getting kids ready and making their breakfasts I turn on the oven to 350°. Pour an egg or two in depending on the size of your dish (picture #3). I actually just use 1/3 cup of egg whites. You can top if with a bit of shredded cheese after it's baked. I don't always, depending on the day. After your oven has heated up, put the dish in there for 20 minutes (picture #4). It's the perfect amount of time to get the kids dressed and make their breakfast, maybe even get ready before the timer goes off.

Muffins

  Any type of muffin will freeze well. I make banana, pumpkin, and apple muffins pretty routinely. I usually don't freeze mine because we eat them so fast. Here's a couple recipes that I really love!

 Lightened Up Pumpkin Muffins

Cranberry Oatmeal Muffins

Bran Flax Muffins (sorry no pic)

Pancakes (and French Toast)

I make these A LOT. Pancakes are a staple at my house. On Saturday mornings I go do Bountiful Baskets though and just don't have time to cook up a stack. That's why I love to freeze my leftover pancakes or French toast and then my hubby can just pop them in the toaster or microwave and they are ready for the kids. Try these Banana Chocolate Chip Pancakes, or these Whole Wheat Gingerbread Pancakes, or these Banana Oatmeal Pancakes or these Carrot Cake Pancakes.

 

Breakfast Pockets

I love these Breakfast Pockets from Our Best Bites. The recipe says Homemade Hot Pockets but if you read through her post she tells you how to make them breakfast pockets. She also has freezer instruction but I've learned that if you microwave them for 5 minutes on 50% power they turn out way better. This is another one that we eat for dinner when I'm going through the trouble of making it.

Any other ideas? I would love to hear it! 

Cheesy Spinach and Artichoke Dip

Growing up we rarely went out to eat. When we did we didn't get all the extra appetizers, desserts, or drinks. When I started dating my hubby, he didn't hold back. We ordered everything. One of the things I tried and fell in love with is Spinach and Artichoke dip. Every restaurant seems to put their own spin on it and so do I. I like it extra cheesy! I actually like to use fresh baby spinach but frozen works in a pinch, it's just a bit more of a spinach-y flavor.

Cheesy Spinach and Artichoke Dip

4 Tbsp garlic, Minced 

1 box frozen spinach, roughly chopped

Salt and pepper, to taste 

2 cups marinated artichoke hearts, roughly chopped 

6 Tbsp butter

3 Tbsp flour 

1-1/2 cup milk (more if needed) 

1 package (8 oz) softened cream cheese 

3/4 cup shredded Swiss cheese 

1/2 cup grated Parmesan 

1 cup grated Mozzarella plus more for topping 

Pita Wedges, Tortilla Chips, Crackers, Veggies

Melt 3 tablespoons butter in a cast iron skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Throw in the artichokes and cook over medium high heat for several minutes, until artichokes start to get a little color. Toss in spinach and cook for a couple more minute. Remove artichokes and spinach from pan.
In the same skillet melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, Swiss, Parmesan, and mozzarella, and stir until cheeses are melted and sauce is smooth. Add spinach and artichokes to the sauce. Stir to combine.
Top with extra grated pepper jack and bake at 375° for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, veggies, or crackers!

Food for Thought

I have to admit, beside watching Julie and Julia, I don't really know much about Julia Child. I don't think I've even cooked one of her recipes. It is on my bucket list though. But I love this quote. This is exactly how I learned to cook. Just keep trying new things and don't be afraid of serving cereal for dinner if things don't turn out as planned. And above all have fun!
 

Healthy Baked Chicken Nuggets

My two year old loves chicken nuggets, probably as much as any two year old. I haven't really found a kid that doesn't and I babysit lots of kids. I wanted to make a healthier chicken nugget than the Mickey Mouse shaped ones I buy from Costco but I wanted the flavors to appeal to an adult as well. These ones were just the ticket. Adding the Montreal Seasoning really makes these more grown up.

These nuggets would be great as an appetizer to any party, especially a kids birthday party. These would be a great, healthy addition to all the cake and ice cream! Serve with barbeque sauce, ketchup or ranch and it's good to go.

Baked Chicken Nuggets

3 skinless boneless chicken breasts, cut into even bit sized pieces

Salt and pepper to taste

2 tsp Montreal chicken seasoning

1 Tbsp olive oil

1/2 cup breadcrumbs

1/4 cup panko

1/4 cup grated parmesan cheese

Cooking spray (Pam)

Preheat oven to 425°. Spray a baking sheet. Put the chicken, salt, pepper,Montreal seasoning, and olive oil in a bowl and mix until all the chicken is evenly coated. Place the breadcrumbs, panko and parmesan cheese in large bag. Put half of the chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Before baking.

Apple Bacon Meatloaf

I was in a hurry again to make dinner (nothing unusual) and I wanted to experiment with my regular, throw together meatloaf. I had ground turkey and decided to add apples and bacon which made for one DELICIOUS meatloaf.  The apple in it made it so moist. I can safely say, it's the best meatloaf I have ever eaten.

Forgive my meatloaf photography. Meatloaf isn't very photogenic, and I'm not a photographer. Thus, the pictures don't do it justice. Take my word for it, this is a recipe you will want to try.

Apple Bacon Meatloaf
20 oz Ground Turkey 85% lean or higher
1/2 cup Apple, chopped (I used golden delicious)
1/4 cup Bacon Pieces, about 3-4 strips of cooked bacon
1 Egg
1/2 cup Bread Crumbs, which is about 1 slice of bread crumbled up
1/2 cup Salsa
1/4 cup Cilantro, chopped
1/4 cup Onion, chopped
2 cloves Garlic, minced
1/4 cup Cheese, shredded
11/2 Tbsp Worshishire Sauce
1 tsp. Tony's Seasoning
1 tsp. Garlic Salt
1 tsp. Pepper

Directions
1. Preheat oven to 350F.

2. Add all of the ingredients into a bowl and mix everything together. I make sure my hands are nice and clean and knead everything together.

3. Shape and place in a loaf pan. Put in oven and bake for 30 minutes.

4. After 30 minutes take out of the oven and sprinkle the top with a little cheese and a few extra bacon pieces.

5. Put back in the oven for another 10 minutes.

6. Take out of the oven and drain the excess grease before serving.

Pork Schnitzel

It seems like pork is always on sale at one of my local grocery stores. I always have it on hand in the freezer so this is a go-to meal for me. It requires only ingredients from my pantry and I love that because I very rarely plan a meal out more than a day in advance so I need to have everything already on hand.

I made some roasted red potatoes to go with my pork and it turned out perfectly. By the time my potatoes were done, I was done making the pork. This is definitely a dish you want to serve hot so either have your oven on warm and put the finished chops in there while you cook the rest or tent them with aluminum foil to keep the heat in but leave enough air flow that you don't get any moisture build up.

Pork Schnitzel

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 tablespoons olive oil
2 tablespoons butter

Begin by placing each chop between 2 sheets of wax paper and gently pounding them out with the flat side of a meat tenderizer or rolling pin until they are an even 1/4 to 1/2 inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain and transfer to a serving platter while still hot. Garnish with lemon wedges if you have them. They still are great if not.
Slightly adapted from Food Network.

Stuffed French Toast Crunch-A Valentine Breakfast #2

Last week was my husband's birthday. It's tradition to start the day off right with breakfast-in-bed. My husband's favorite breakfast food is French toast. I wanted to do something special and came up with a variation to normal French toast.  The crunchy frosted flake coating makes this delicious!

This would make a great Valentine's breakfast or check out Jen's Valentine Crepes for another fun idea.

Hope you enjoy it as much as we did!

Ingredients

• 2 cups frosted flakes, crushed fine or coarse whatever you prefer
• 1 tsp cinnamon
• 3/4 cup milk
• 2 eggs
• 1/4 tsp almond extract
• 4 pieces of bread

Filling

• 2oz cream cheese
• 3/4 cup powdered sugar
• 1-2 tbsp milk
• 1/4 cup chopped strawberries
• 6 strawberries to cut up and put in the middle

Makes 2 servings

Directions
1. Crush frosted flakes and put them into a pan big enough to dip the bread into. I used a cake pan. Add the cinnamon to the frosted flakes.

2. In another pan, mix your eggs milk and almond extract. Now you're dipping station is ready. Before you start to dip the bread, heat up your frying pan.

3. A good trick is to use one hand to do all the dipping so you have one clean hand. Take your bread and dip both sides into the egg mixture. Then dip both sides into the frosted flakes.

4. Place the coated piece of bread into the frying pan and cook on both sides until golden brown.

5. For the filling, blend together the cream cheese, powdered sugar, milk, and strawberry chunks.

6. Now to stuff. Spread the strawberry cream cheese filling in between two pieces of cooked French toast, just like you would a peanut butter sandwich. Before you close the sandwich don't forget to add slices of strawberry.

6. I fanned a strawberry on top and dusted it with powdered sugar for a little extra birthday touch.

7. Don't forget the maple syrup and enjoy!