Yesterday when I went grocery shopping I had alot of ambition for cooking this week. I went home and prepared what I could for this week’s lunches, and wrote up this week’s meal plan. Hopefully because it’s pretty easy (and written down!) I can stick to it. Do you use a meal plan and actually stick to it?
Breakfasts are always a “Choose Your Own” and “Make Your Own” except on some of my husband’s days off. They are always easy easy to make, especially because I make Frozen breakfasts ahead of time. Ideas for Make Ahead Breakfasts are Here.
Breakfast Choices: Waffles, Pancakes, Cereal, Muffins and Pop Tarts
When I’m not feeling sickly for months at a time (stupid morning sickness!) I try to make breakfast on the weekend atleast a couple times a month. On days where I have a little extra time I make a big breakfast with plenty of leftovers that I can freeze for later. This has been a huge help now that I don’t feel like doing anything, other than the fact that we are running out of almost everything!
We love making breakfast burritos, but we are stuck just making our favorite- Bacon, Egg and Cheese. My grandfather is the king of breakfast burritos, he makes a mix of ‘breakfast burrito stuff’ and eats it for breakfast everyday for days on end. His burritos are different every time, he uses whatever ingredients he has on hand. One of his main ingredients is potato chunks.
Freezing Method: Lay finished burritos on a cookie sheet or flat surface and freeze for an hour or two. After that time transfer the burritos to a Ziplock bag.
Reheating Method: Microwave for 2-3 minutes, until heated throughly
Our Breakfast Burrito Recipe:
4 Make Ahead Breakfast Ideas for Future Busy Days
Package of Bacon
10 Burrito Size Tortillas
Cook the bacon and Scramble the Eggs. Season the eggs to taste while cooking. Crumble bacon into small pieces and mix with eggs. Set Eggs and Bacon aside.
Cook tortillas on the pan that the bacon was cooked in, just for 30 seconds-1 minute on each side.
Put a few spoonfuls of egg and bacon mix into the center of the tortilla and sprinkle a generous amount of cheese on top.
I love making hot pockets, but I also take the time to make my own dough. Making the dough is super time consuming so I don’t make these very often. If you buy premade cresent rolls dough or puff pastry it can be a really easy breakfast to make and freeze for later. My husband loves eating these because they don’t take long in the microwave and taste delicious. There are better instructions on my Berry Recipes post- go check that out for the full details. What I didn’t list over there (because I just did berry ones that time) was the many other combinations of what we put in them.
The holidays are here- only a week until Thanksgiving! I’m taking time this week to get the house clean and organized so that the rest of my holidays can go smoothly. Luckily last week I did some cooking so we will have some food while I clean!
I made these pancakes with the apple topping for dinner one night- because sometimes breakfast for dinner is just easier! I added a little bit of healthy stuff to our pancakes so that it would seem better to have as a dinner. Usually I also add chocolate chips or peanut butter chips but they wouldn’t go well with the apple topping this time! I also wished I had some caramel sauce instead of my maple syrup but it was amazing with out it!
Healthier than Usual (But Still Delicious!) Pancakes
Recipe Type: Breakfast
3 1/2 Cup Flour
1/4 Cup Sugar
2 Tbs. Baking Powder
1/2 tsp. Salt
2 tsp. Ground Flax Seed (optional)
2 Cup Milk
1/2 Cup Shredded Zucchini or Squash
1/2 Cup Water
1/4 Cup Canola Oil
1 1/2 Cup Chocolate Chips (optional, not shown)
Mix the dry ingredients.
Take the water and the shredded zucchini and blend it in your blender until it is the constistancy of milk. I use the whole juice button. If you want to leave out the zucchini juice just add an extra cup of milk instead.
Add the liquid ingredients to the dry ingredients, mix well.
If adding chocolate chips mix them in by hand.
Set the skillet at 350 degrees if electric, or medium if it’s on the stove. Pour the pancake batter onto your hot skillet and flip when bubbling. Let them cook on the other side for a couple of minutes, each side should be a golden brown.
The Apple Topping is hard, because I didn’t really measure anything. It is easy to put together though if you can sprinkle on spices! I I used honeycrisp apples. They were huge! I only used two apples but it made a ton. I also cooked them in the slow cooker, but they could be cooked in the oven while you are making the pancakes.
Peel and cut up apples, remove core. Add some lemon juice to your bowl. Toss the apples around so that the lemon juice is spread over all of them. Sprinkle on a little bit of nutmeg and a generous amount of cinnamon and sugar on the apples. Cook in the slow cooker on low for about 3 hours or in the oven until they are easy to poke though with a fork.
We also topped these off with homemade Maple Syrup- I try to keep some in the fridge all the time but it does only take 10 minutes to make!