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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Freezer Breakfast Meals


Anyone else ALWAYS in a rush in the mornings?  I am not a breakfast person AT ALL, but my husband is.  Instead of having to wake up early to get him a meal and out the door, I take one afternoon to prep and make breakfasts ahead of time, and he is good to go!  Below are 4 recipes for breakfast options that freeze well.


Breakfast Pizza

What you'll need:
2 pkg crescent roll
1 lb mild sausage, browned and drained or ham cubes or bacon pieces
8 eggs, beaten
3/4 of a bag of southern style hash browns
2 cups shredded cheddar cheese


Directions:
1. Preheat your oven to 350. Take a pizza pan with at least a 1" lip and spray it with Pam. Roll out crescent rolls in the bottom of the pan and up along the sides.
2. Add the hash browns and the bacon/sausage/ham
3. Then pour in beaten eggs
4. And top with cheese!
5. Cover and Bake at 350 for 50 mins or until done :)
6. Once fully cooled, cut into slices and wrap to freeze. We also just have this in the fridge to heat up throughout the week for breakfast.

Egg Muffin Sandwiches

What you'll need:
6 pork sausage patties
8 large eggs
6 slices of you favorite Cheese
6 English muffins, halved

Directions:

1. Fully cook the sausage patties.  In a 9x13 inch pan, spray bottom and sides with pam.  Place beaten eggs in pan and cook in a 350 degree oven until full hardened and cooked through (I think like 15 minutes)  once cooled, cut out circles of eggs with a glass cup - see video to see my method.

2. To assemble muffins: Place 1 egg patty on the bottom of a English muffin then top with cooked sausage patty and slice of cheese.  I then wrap these in plastic wrap and then foil to freeze in a freezer Ziplock.

Breakfast Burritos
What you'll need:
1 bag of shredded hash browns
ground sausage / or bacon piece
6-7 large eggs beaten
Burrito Shells
2 Cups Shredded Cheese

Directions:
1.  Fully cook sausage and remove from skillet.  Then cook your frozen shredded hash browns. 
2. After cooked through, add in your beaten egg to scramble into the hash browns.
3.  Incorporate the cooked sausage.  Cook until the eggs are scrambled.  Mix in shredded cheese.
4.  Spoon mixture onto a burrito shell and wrap.  


Breakfast Bowls

What you'll need:
3 lbs. roasted potatoes (I use leftovers from a dinner the night before)
8 large eggs (scrambled)
7 slices of bacon cooked and crumbled
2 cups shredded cheese 
1 jar of sausage gravy
Directions:
1.  To build your breakfast bowls, add in leftover roasted potatoes to the bottom of a single serve container.
2.  Layer with sausage gravy, scrambled eggs, bacon and shredded cheese.





To see the whole process of making these meals, watch below!







Weeknight Meal | Taco Bake


In our house, taco night is basically a weekly staple on our meal plan.  It is FAST, easy and inexpensive.  However, eating the same meal, no matter what it is, can get a bit boring.  This week I changed our taco night up a bit with a very simple alternative.  This taco bake, really is just a method and can be changed in so many different ways.  You can load it up with lots of veggies on top, add refried beans into the mix, include a layer of sour cream or salsa.  Whatever your family will love!

To see how I assemble and make the Taco Bake, Watch the video below.  The recipe starts at 5:11 into the video.




Hope you enjoy, and I can't wait to see how you make the taco bake recipe, so please tag me on social media if you try it out!

{Recipe} Breakfast Burritos



Sometimes a hot breakfast on a rushed and busy morning just isn't an option.  I love having some breakfast options in the freezer as a grab and go.  These breakfast burritos are a hit in our family, so I keep them fully stocked.



To see the process of making the burritos and how I wrap the to freeze well, be sure to watch the video below!


How I Make Smoothies



Today I am excited to share my very simple and delicious smoothie recipe.

There are no measurements and you really can use whatever fruits you want.  

My kids love it.  At first I used dark berries to hide the color of the Spinach, but the don't even care anymore and love the green smoothies!


{Recipe} English Muffin Pizza



When It comes to toddler lunches I look for 4 things, it's quick to make, the kids like it, it's a balanced meal, and easy clean up.


I LOVE making these English Muffin Pizzas.  They are so simple, and the perfect quick at home lunch to make.





Ingredients:

1. English Muffins.  I use the Thomas Whole Grain ones.
2.  Pizza Sauce.
3.  Mozzarella Cheese.
4.  Additional Toppings.  This could be pepperoni, peppers, onion.  Anything your child wants.


All I do is simple toast the muffins in the toaster, spread on the sauce, cheese and toppings, and place in the oven on a low broil until the cheese is melted.  Done!

This is also a great meal that your child could help make.  

This particular day I served the pizza with some carrots, strawberries and a few pretzels.  


Hope Your Little Ones Enjoy!!

{Recipe} Hashbrown Casserole


This is a family favorite side dish.  I recently made it on New Years Day along with our traditional Pork and Sauerkraut meal.  I love how it is a simple put it together and into the oven, there isn't any prep work, and is so easy.

Ingredients:

2lb Package of Frozen Hash Browns
1 Small Chopped Onion
1 Can of Cream of Chicken Soup
1 Pint of Sour Cream
3/4 Stick of Butter
8 oz. Grated Cheddar Cheese
Salt and Pepper

Prep:

Mix all ingredients; put in a greased 9x13 pan.  Bake in a 375 degree oven for 1 hour.  Top with corn flakes.

Enjoy!

Single Serve Party Dips


To me, I think this is the best way to serve any dip at a party, why?  You don't have loads of people perched around the dip bowl at a gathering.  For Joshua's 1st Birthday I did these Taco Dip cups and although probably a bit more prep work for me, they were great. 

I used the short plastic cups (mine had snowflakes on them to match his party theme), and filled them up.  

They are also really kid friendly, because we all know little hands tend to double dip, which is fine when using your own bowl!

The Perfect Hot Chocolate Recipe

 Just so this isn't misleading, a few things.... this is by no means a healthy recipe, and it is not home made.  I am sprucing up hot chocolate made from a powder.


Ingredients : Hot water, Hot Chocolate Mix (Nestle Rich Hot Cocoa Mix), Hershey's Chocolate syrup, Bailey's French Vanilla Coffee Creamer, Reddi Wip.  


1.  Boil your water.  I just have a tea kettle I use.  Then I add 3 tablespoons of the Hot Chocolate mix (I think the package calls for 2) to my mug.


2.  Pour the water into the mug, only going about 2/3 of the way full.  Then pour in about 1/4 cup of Bailey's French Vanilla Coffee Creamer. 


3.  Stir it up! 


4.  I then stir in a squeeze of Hershey's syrup into the mug.  Lastly, add the Reddi Wip and Syrup on top.


5.  And that's it!  I hate when Hot Chocolate tastes like water, and this definitely does not!


Enjoy!!

Feedin the Family + EASY Chili Recipe and Storage

It has been FOREVER since I have posted a meal plan.  I always have a meal plan, but lately haven't been following it too closely.  This is week 3 of our back to school phase in (week 1 was Matthew starting school, Week 2 was the start of preschool, and this week Lilly goes back to Gymnastics, and Matthew's CCD classes start again).  I have been SO busy #storyofmylife #arentweall.  I am determined to get back on track.

As I have mentioned in the past, I meal plan and grocery shop on a two week cycle. 


 WEEK ONE

Sunday 9/15 - Leftover Night {We have leftover Pasta in the Fridge and some salad}

Monday 9/16 - Rotisserie Chicken, rice, broccoli 

Tuesday 9/17 - Lasagna Rolls (Making an extra batch for the freezer)

Wednesday 9/18 - Crock Pot Meal - Pot Roast, Potatoes, Veggies

Thursday 9/19 - Baked Chicken,  Steamed Veggies

Friday 9/20 - Grilled Chicken Salads {This mama has wine night with friends, so Daddy is in Charge!}

Saturday 9/21 - It's just Lilly, JD and I.  Hubs and Matthew are going to a Nats game.  So we will probably just have grilled cheese, soup, crackers


WEEK TWO

Sunday 9/22 - BBQ Chicken Sandwiches in the crock pot, Mashed Potatoes.  Hubs likes to smell his dinner all day on Sundays...lol.

Monday 9/23 - This day is double triple booked in the evening, so Leftovers or Take Out it is. 

Tuesday 9/24 -Shrimp Scampi with Pasta and Salad.

Wednesday 9/25 - Club Sandwiches, Soup, Bowl of Fruit

Thursday 9/26 - Chicken and Broccoli with Penne

Friday 9/27 - Taco Night!  I love doing this Taco Bake as an option that is a little different.

Saturday 9/28 - Grilled Pork Tenderloin, Roasted Potatoes and Veggies.



Now onto an Easy Chili Recipe.  I am very picky when it comes to food.  I used to never eat chili.  I realized it wasn't the flavor, it was the beans.  So Here is my adapted recipe that is beanless! 


 Ingredients:

2lb Ground Meat
1 Chopped Onion
Chopped Garlic
2 (14oz) can Diced Tomato
1 (16oz) can Tomato Sauce
3 tsp Chili Powder
1tsp Basil
salt, pepper, garlic salt

Saute the Onion and Garlic, set aside and brown Ground Beef.  Add All ingredients into the Crock Pot and cook until heated through.


When I make a batch of Chili I make a huge amount.  I then pour the extra into muffin tins.  Place the tins into the freezer until each pod is frozen.  Then pop them out (use a hot rag for help if it won't come out), and place in a large freezer Ziploc.  When you want soup simple take as much as you need/want and either place on the store or microwave.   



Menu Plan Monday + Tilapia Recipe



I have been so off on my meal planning, but it is time to get back on track!  Here is the list of our meals for the week.

Monday 2/25 - Taco Bake - Recipe Here
Tuesday 2/26 - Leftover Night
Wednesday 2/27 - Pasta Casserole (it is a freezer meal I made while pregnant, I am trying to use them up)
Thursday 2/28 - Ham/Noodles/Mixed Veggies
Friday 3/1 - (No meat for us) Shrimp/Rice/Veggies
Saturday 3/2 - Chicken Wraps/Salad
Sunday 3/3 - Out to Eat.  It is our SIX year wedding anniversary, so we are going to go out as a family for some shopping and dinner.



Fridays mean no meat for us during lent.  We don't usually eat a lot of fish, so it is a struggle for me sometimes.  This past week I made Tilapia.  It was so quick, simple, and very yummy!

Pan Cooked Tilapia

Ingradients:
1-2 pieces of fish per person
Salt
Pepper
Cooking Spary
Butter
Mushrooms

1.  Season the fish with salt and pepper.  Spray a non-stick skillet and add about 2 tablespoons of butter.
2.  Place fish in skillet and cook for about 5 minutes on each side until cooked through.  Remove the fish.
3.  Add 2 more tablespoons of butter and saute the mushrooms.  Once softened, add fish back into the pan.

I served this with roasted asparagus and rice with green onion.

Enjoy!

Carmel Fruit Dip

Carmel Fruit Dip
This is such a quick, easy dip to throw together.  The recipe is from a Taste of Home magazine.

2 - 8oz packages of cream cheese (I let mine sit out to soften)
1 Cup of Brown Sugar
1/2 Cup of Carmel Ice Cream topping

Simply mix the cream cheese and brown sugar then once smooth mix in the Carmel.  Serve with fruit.


 

A Double Dinner From the Grill.

This past weekend we grilled kabobs (minus the skewers because to me that is just too much work) and had a ton leftover.  I always make too much of this dish.  Matt always takes leftovers for the next days lunch, so he had that, with the leftover rice, and corn.  So last night I made it into a "double dinner" and reheated it in a skillet.  It was so good.  I love a nice easy dinner, and this one was fantastic because it still had that off the grill taste to it.
I made some noodles as a side, along with a nice fresh salad.
And my famous fruit salad, you know the find whatever fruit is in the house and add it in.
It made for a very simple but tasty weeknight meal!
 

Menu Plan Monday



I have been in a cooking rut for awhile now.  I have not been going by my menu plans at all, just throwing something together last minute (often making for a late dinner) and taking any opportunity to eat out.  It is awful, and with Matt leaving town again for work I think it isn't going to solve itself anytime soon.  I am determined to do better this week.

This is from 1 yummy meal I made last week.  Chicken Stuffed Shells with Roasted Asparagus.


Here is a look at our meals for the week.

Monday- Beef Tips with noodles (in the Crock Pot) and Asparagus
Tuesday- Stromboli (these never got made last week, but I did prep them and freeze them so it should be a quick dinner) with Penne.
Wednesday-Stuffed Pork Chops with make ahead mashed potatoes (recipe below) and veggies
Thursday- Make your own pizza night (just the kids and I)
Friday- No Meat, so we are having Shrimp Scampi with Salad
Saturday- Beef and Pepper Fajitas with rice pilaf
Sunday- Pot Roast in the Crock Pot

 Make Ahead Mashed Potatoes

Ingredients:
4-6 Potatoes (depending on the size)
Milk
4 Tbsp. Butter
2 Tbsp. Sour Cream
Salt/pepper
3-4 strips of bacon
1/2 bag of shredded cheddar cheese
Green Onion

1.  Peel, Boil, and drain potatoes, then mash and add milk, butter, salt/pepper and sour cream. 
2.  Spread in a sprayed 9x13 in pan and top with cheese and cooked chopped bacon.  Cover and refrigerate. (you can bake them off right away as well.)
3.  Bake in a 350* oven for about 30 minutes until warmed through.  Then uncover add the green onion and bake an additional 5-10 minutes.
 Enjoy!

 

Menu Plan Monday and Chicken Recipe



I love cooking for my family, I really do, but it was so nice to have a break from the prepping, making, and cleaning up.  My kiddos were on "vacation" all last week, and Matt and I ate out most of the time.  I was able to plan out the next two weeks in a completely quiet room with no distractions, go shopping with no rush or time limit, and put away/prep foods by myself (although I did miss my little ones taking the bags up to the kitchen).  It was nice, but oddly quiet.  Anyway, we are all back together, so my life is back to revolving around meals!


Here is what things look like this week.

Monday- Chicken Stuffed Shells with Broccoli
Tuesday- Homemade Stromboli with Pasta and Salad
Wednesday- Fajitas with Spanish Rice
Thursday- Chicken Cacciatore with Garlic Bread
Friday- (No Meat for Lent) Parmesan Crusted Talapia with Roasted Potatoes and Asparagus
Saturday- Our 5 Year Anniversary (but we already celebrated while the kids were away) so I am making a Roasted Chicken with Mashed Potatoes, Gravy and Green Beans
Sunday- Pork Chops, rice, and Peas

Last week I did manage to make at least 1 meal.....

Stuffing Coated Chicken Breasts

Ingredients
4 Boneless Skinless Chicken Breasts
Pepperidge Farm Stuffing Cubes 
Provolone Cheese
White Wine (or just water)
Cream of Chicken Soup
3 Tablespoons of Melted Butter

 1. Spray a baking dish with cooking spray then place the chicken breasts in.
 2. Cover each piece of chicken with provolone cheese slices.
 3.  In a separate bowl mix 1 can of cream of chicken soup with 1/3 cup of white wine or water.
 4.  Pour that mixture over the Chicken.
 5.  Then top with the stuffing.  And pour melted butter over that.  Cover and bake 50 minutes in a 350* oven.  Uncover and bake 5-10 additional minutes.
 Enjoy!