Assemble and Freeze Meal Plan for August 1-7, 2016

freezer meals

Long time no post!  I have been busy, what can I say?  So busy that I have changed how I cook now.  There is only the two of us now.  Most recipes serve 4 or more, so I have been using the freezer more to freeze the extra servings.  I have finally cleaned out all the freezers and defrosted them.  It was a dreaded chore but I got it done.  Now I have more room to freeze the servings we can’t eat so we can eat it at a later time.

I am also gluten free now. I use all gluten free products in the recipes below. It is easy to find gluten free pasta now. I do use more rice in recipes than pasta however, just because it is easier and cheaper. For the garlic bread I use gluten free bread and spread butter and diced garlic or garlic powder on top and toast it in the oven on the broiler setting.

I have been doing the grocery shopping on Saturday or Sunday. (Or if I want to avoid crowds I will grocery shop early Friday morning.)  I try to have everything ready to go by Monday.  Monday is my meal prep day.  I basically assemble all the meals for the week on Monday.  If you work, this could be done on Sunday afternoon.  I assemble all the meals for the week and freeze them.  So nice to have ready to go.  I don’t like cooking in the kitchen very long this time of year because it is so hot.  This is one way I spend the least amount of time in the kitchen and can work on other projects. All of these recipes except for the breakfast, make more than one meal for us to be eaten at a later time. This is also a great way to stock the freezer before school starts.  It seems I am always needing a dish to bring somewhere or have ready quickly if my children decide to visit at the last minute.  This menu plan made 12 meals for 2 people with leftovers.  This will last us about 2 weeks.

Menu
Monday-Tater Tot Casserole, salad
Tater Tot Casserole
Tuesday-Garlic Tomato Butter Chicken, Rice, Broccoli
Tomato Garlic Butter Chicken
Wednesday-Breakfast for Dinner
Thursday-Cavatini, Salad, Garlic Bread
Cavatini
Friday-Slow Cooker Beef Stroganoff, rice, salad
Slow Cooker Beef Stroganoff
Saturday-Ham and Pineapple Fried Rice
Ham and Pineapple Fried Rice
Sunday-Creamy Cheesy Chicken with Noodles, Peas, Salad
Creamy Cheesy Chicken with Noodles

Grocery List: (side dishes and breakfast meal not included here)
Meat:
3 lbs (5-6 pieces) of chicken breasts plus 4 Boneless, Skinless, Chicken Breasts
½ cups dice Ham, Fully Cooked
1 pound cubed beef stew meat
2 lb. ground beef
1 pkg. pepperoni

Can goods:
2 cans of cream of chicken soup
1 can of cheesy soup
1 can cream of mushroom soup
1 can condensed golden mushroom soup
1 can crushed pineapple
1 jar spaghetti sauce
1 can pizza sauce
1 small can of mushrooms
1 cup of tomato sauce

Frozen goods:
1 cup Mixed Vegetables
16 oz. mixed vegetables
28 oz. package frozen tater tots

Produce:
5 cloves garlic
2 onions

Dairy:
3 sticks of butter
2 eggs
4 oz. cream cheese
8 oz. mozzarella
1/4 cup milk

Pasta and rice:
1 bag of egg noodles
1 cup rice
16 oz. rotini

Seasonings/Oils:
4 chicken bouillon cubes
1 tsp garlic powder
1 tsp onion powder
1 tbs dried minced onion
1 tablespoon Soy Sauce
1 tablespoon Teriyaki Sauce
1 teaspoon Sriracha Sauce
2 teaspoons Sesame Oil
1 tablespoon Worcestershire sauce
Cooking spray

Equipment: Be sure to have plenty of gallon and quart freezer bags on hand, materials for labels, two 9×13 pans (I use 8×8 pans to freeze smaller portions so that would equal out to four 8×8 pans) and foil.

Procedure (I do all of this on Monday morning or this could be done Sunday afternoon)
1. Grease four 8×8 pans (or two 9×13 pans for larger portions)
2. Chop one onion plus chop 1/2 cup.
3. Dice 5 cloves of garlic. (save 1 teaspoon for fried rice)
4. Brown 1 pound of beef with 1 chopped onion and drain. Set aside. Brown another pound (no onion) and drain. Set aside. (Side note on this: I use my frozen ground beef mix for this so this is already to go for me in the freezer. All I have to do is thaw it. I buy ground beef in bulk. If you don’t have cooked ground beef in the freezer then you will need to cook 2 pounds for the recipes.)
5. Cook 1 pound of rotini pasta and drain. (Can keep pasta in pan so can mix other ingredients in with it.)
6. Shred 8 ounces mozzarella.
7. Cook 1 cup uncooked rice.
8. (Tater Tot Casserole) Mix 1 pound beef/onion mixture with 1 can chicken soup, 1 can of mushroom soup, 1/4 cup milk, 16 ounces frozen mixed veggies. Pour into two greased 8×8 pans or one greased 9×13 pan. Top with 28 ounces package of tater tots. Label and freeze. Use within 3 months.
9. (Garlic Tomato Butter Chicken) Place 4 chicken breasts in two ziplock freezer bags or for a larger portion place all 4 breast in one large ziplock freezer bag. Melt 2 sticks of butter in a saucepan. Saute 4 cloves of garlic in butter. Add 1 cup of tomato sauce to the butter/garlic mixture. Heat to boiling and stir to combine. Pour over chicken in bags, dividing mixture if have two freezer bags. (May need to let liquid sauce cool some before adding sauce to freezer bags especially if using frozen chicken.) Label and freeze. Use within 3 months.
10. (Creamy Chicken with Noodles) Place 6 chicken breasts in a large ziplock freezer bag or put 2 chicken breasts in 3 ziplock freezer bags. In a large bowl add the following: 1 cut up stick of butter, 1 can of cream of chicken soup, 1 can of cheddar cheese condensed soup, 4 chicken bouillon cubes, 4 cups of hot water, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 tablespoon dried minced onion. Stir until butter and bouillon cubes are dissolved. Pour over chicken in ziplock bags, dividing mixture among the number of bags evenly, if necessary. Label and freeze. Use within 3 months.
11. (Ham and Pineapple Fried Rice) Cook 2 eggs in 2 teaspoons of sesame oil. Add the following to the eggs: 1 teaspoon diced garlic, 1/2 cup diced ham, 1 cup frozen mixed veggies, 1/2 cup drained crushed pineapple, 1 tablespoon soy sauce, 1 tablespoon teriyaki sauce. Add the cooked rice. Stir. Label and freeze. Use within 3 months.
12. (Cavatini) Mix in a large bowl: 1 pound cooked ground beef, 16 ounces cooked rotini, 1 jar spaghetti sauce, 1 can pizza sauce, 1 package pepperoni, and 1 can sliced drained mushrooms. Pour into two greased 8×8 pans or one greased 13×9 pan. Top with 8 ounces of shredded mozzarella. Label and freeze.
13. (Slow Cooker Beef Stroganoff) In a freezer bag combine 1 pound stew meat, 1 can golden mushroom soup, 1/2 cup chopped onion, 1 tablespoon Worcestershire, 1/4 cup water. Squish bag to mix ingredients.  (I love this part!)  Label and freeze. Use within 3 months.

On serving day:
1. Tater Tot Casserole-Thaw in fridge. Bake at 375 for 1 hour or until potatoes are golden brown and filling is heated through. To crisp up tots, broil for 5 minutes.
2. Garlic Tomato Butter Chicken-Thaw overnight in refrigerator. Pour into crockpot and cook on low for 8 hours or bake in oven at 400 for 45 minutes. Serve over rice.
3. Cavatini-Completely thaw in refrigerator. Cover loosely with tented foil (if using foil lid, bend lid so that melted cheese will not stick to lid). Bake at 375 for 1 hour, or until heated through. Remove cover and broil for 3-4 min. or until cheese is slightly browned.
4. Slow Cooker Beef Stroganoff-Thaw completely and cook in slow cooker on Low for 8 hours or on High for 5 hours . Stir in 4 oz. cream cheese just before serving. Serve over pasta or rice.
5. Ham and Pineapple Fried Rice-No need to thaw this ahead of time. I just pour this in a microwaveable dish and zap it until it is warmed up. I am not posting how long because each microwave varies. Just check on it as it is warming up and stir it once in a while. Can also warm this up in the oven.
6. Creamy Cheesy Chicken with Noodles-No need to thaw this ahead of time. Empty items into the crock pot set on low and come back 6.5-7 hours later. Stir in a bag of egg noodles (if cooking all 6 chicken breasts at once or one handful of egg noodles if cooking 2 chicken breasts) for the last 30 minutes.

You can find more menus and ideas at Menu Plan Monday.

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Ground Beef Mix

I buy ground beef in bulk, 5 pounds at a time.  If I decide to buy some Zaycon beef, of course I have a lot more.  Usually with Zaycon beef I freeze it in 1 pound ziplock bags.  However, I cook 5 pounds at a time in the slow cooker.  I put 3 chopped onions, 3 chopped green peppers and 5 pounds of raw ground beef in the slow cooker.  I cook it for 4 hours on high, stirring every hour to break the beef up.  At the end of the 4 hours, I put the beef in a large sieve and rinse it with cold water.  This cools the beef mixture down and it also rinses the grease out.  I put about 3 cups of the mixture in each quart ziplock freezer bag.  There should end up being 5 quart bags.  Then I label and freeze the bags.  They are ready to go for dinner quickly.  This cuts the time I have to spend in the kitchen on Meal Prep Mondays!

For those of you who are interested, I do buy a lot of meat from Zaycon Fresh.  They offer bulk meat for less then what can usually be bought in the stores.  If you are interested, I have a referral link if you would like to try it out.  I have been very impressed with the beef and chicken.  I haven’t tried anything else but I probably will be ordering some other things soon!

Here is the referral:  Zaycon Fresh

I will be starting “assemble and freeze” weekly menus soon!  First one will be posted this week!  I used this ground beef mix a lot in those recipes and thought I would post this ahead of time.

Slow Cooker Veggie Lasagna

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Oh my goodness! This is so good and so easy. We didn’t even miss the meat! It did make a lot of lasagna but it does freeze well. And of course it is even better the next day!

Slow Cooker Veggie Lasagna

1 (12 oz.) bag Bird’s Eye Recipe Ready Primavera Blend frozen veggies, defrosted
1 (10 oz.) bag frozen chopped spinach, defrosted and extra liquid squeezed out
2 (24 oz.) jars marinara sauce
1 (24 oz.) container cottage cheese
1 1/2 cups Mozzarella cheese, shredded
1 1/2 cups Italian blend cheese, shredded
2 eggs, slightly beaten
1 (16 oz.) pkg. regular lasagna noodles, uncooked
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup water

In a large mixing bowl, combine the veggies, cottage cheese, water, garlic powder, salt, pepper, eggs and 3/4 cup each of the cheeses and mix well. Cover the bottom of a 6 or 7 quart slow cooker with 1 1/2 cups or so of marinara sauce. Top with lasagna noodles. Add cheese and veggie mixture. Cover with sauce again. Add a layer of lasagna noodles. Then a layer of cheese and veggie mixture and repeat until ingredients are gone ending with sauce over the noodles. Cover with lid. Cook on low 5-6 hours or until liquid is absorbed. Shut off slow cooker and top with the remaining Mozzarella and Italian blend cheeses and cover to melt, maybe 15 minutes. Cut and serve with a fresh salad and garlic bread.

Cinco De Mayo Enchiladas

Tomorrow is Cinco De Mayo or May 5. Here in Texas it is an excuse to eat MORE delicious Mexican food. So in honor of Cinco De Mayo I made up a pan of my enchiladas.

enchiladas

Here it is:
1 pound of meat (I use leftover roast and shred it)
1/2 pound monterrey jack cheese, shredded
1/2 onion, chopped (if your family doesn’t like onions then leave it out)
18 corn tortillas
3 cans hot enchilada sauce

Preheat oven to 350 degrees. Pour a little enchilada sauce in the bottom of a 13x9x2 inch pan. Warm up the corn tortillas in the microwave. Take some shredded meat, a little chopped onion and a little cheese and put it in the center of the tortilla. Carefully roll tortilla up putting it seam side down in the pan. Keep doing that until the pan is filled up. Then pour more enchilada sauce over the top of the rolled up enchiladas. Sprinkle top with any remaining cheese. Cover the enchiladas with foil and bake for about 20 to 25 minutes.

Note: The recipe is extremely versatile. The meat I used in these enchiladas is leftover from our Easter pork loin. I had frozen the leftovers and thought I would do something with them later. I didn’t have quite enough meat for the enchiladas so I thaw out some venison roast that was leftover too. I combined the two meats together with a little enchilada sauce. These enchiladas turned out wonderful. This is a good way to use up any leftover meat.

Not Your Mama’s Meatloaf

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This is a basic recipe for meatloaf.    I dressed it up a little though.  I didn’t have 1 1/2 pounds of ground beef in the freezer but I did have 1 pound and I found 1/2 pound of ground veal.  Mixing two different meats together was really good.  A 1/2 pound of ground pork would be good too!  The thought of adding 1/2 pound of venison crossed my mind but I decided not to since I like to eat venison with spicier ingredients to hide that wild taste.  Some people probably wouldn’t mind it though.  I put everything else in the meatloaf as the recipe calls for except I had 1/2 of a green and red bell pepper leftover in the refrigerator that just seemed to be crying out to me.  So I chopped those up and put them in the meatloaf.  Most leftover veggies go well in meatloaf.  This recipe was enough for supper for hubby and I and then sandwiches for lunch the next day.  Half of the meatloaf was still leftover so I put that in the slow cooker spaghetti the following morning.  This meatloaf could easily feed a family of 4 with enough leftovers to make spaghetti the next day minus the sandwiches.  I served the meatloaf with mashed potatoes and gravy and peas.  Yummy!

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs or cracker crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoon prepared mustard
1/3 cup ketchup

Preheat oven to 350 degrees F. In a large bowl, combine the beef, egg, onion, milk, and bread or cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or form into a loaf and place in a lightly greased 9×13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F for 1 hour.

Homemade Pizza-Best Pizza Ever!!!

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I make the bread dough in the bread machine.  If I am cooking pizza on a day that I am at work then I set the bread machine to delay start so the dough will be ready when I get home.  Eat one, freeze one!!!

Pizza Dough for 2 pizzas or 1-13×9 inch pizza
In the bread machine place:
1 cup water
3 cups flour
2 tablespoons vegetable or olive oil
1 teaspoon salt
2 teaspoons yeast
Put on Dough setting.

Here is an easy no cook recipe for the Pizza Sauce. This is enough sauce for 2 pizzas or 1-13×9 inch pizza.
15 oz. tomato sauce
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 tablespoons tomato paste
Mix and spread over pizza. Top with cheese, pepperoni and mushrooms (or your favorite toppings). Cook at 425 for 25 minutes.

Pecan Pie

Pecan pie is, by far our family’s favorite. I cook a pecan pie every Thanksgiving and Christmas.

IMG_2727

3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked 9 inch pastry shell

In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350F degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

What to do with leftover cranberry sauce……

Love, love, love cranberry sauce.  I can’t eat turkey without cranberry sauce.  Just have to have it.  This year we had quite a bit of leftover cranberry sauce and I decided to do something with it.  I also had 3 very very ripe bananas that I needed to do something with very quickly.  I made Banana Cranberry Bread to use up both ingredients.  This bread is excellent for breakfast and freezes well.

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Banana Cranberry Bread

2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce (I only had about 1/2 cup but it worked out fine)
1/2 cup milk
1 teaspoon vanilla
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

What to do with leftover Sweet Potatoes……

I love sweet potatoes for Thanksgiving.  I just have to have sweet potatoes along with my turkey on Thanksgiving but for some reason the rest of my family isn’t too wild about eating it so I have lots of leftovers.  Here is my recipe for Sweet Potato Casserole.  It is a wonderful recipe.  I had lots of leftovers this year and I couldn’t eat it all by myself.  I decided to make it into something different.  I decided to make Sweet Potato Bread.  This bread will be perfect for breakfast on a rushed morning.  This is also a freezable bread.

IMG_2751

Sweet Potato Bread

1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes (or use leftover Sweet Potato Casserole)
1/2 cup chopped pecans (I didn’t add any because I added pecans to the casserole)

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour.

Coming up tomorrow: what to do with leftover cranberry sauce!

Weekly Breakfast Menu

I have been working on a “perpetual” menu that is kind of like a perpetual calendar.  It can be used yearly instead of having to write a menu plan every week or month.  It makes things so much easier.  Of course we won’t stay on this menu every single day.  When holidays and other activities come up then we will plan something different but for the most part we will be sticking to the plan.  It makes things so much easier.  Since there will be only 2 of us to cook for I will be freezing a lot of dishes to have ready when I need them.  You can make your own perpetual menu by asking your family what their favorite meals are and then go from there.

For each week I write up a card with the menu written on the front.  Behind that card there are separate cards with the recipes written on them.  The first card would look like this:

card

Notice that I wrote a X12 in the right hand corner of the card.  This indicates how many times that recipe or menu will be used in a year’s time.  There are 4 Weekly Breakfast Menus.  One card for each week in a month.  Each month uses the same 4 cards.

I have included in this post all of the Breakfast Menus and recipes.   In the next post I will post the Hot Weather Menu and then the Cold Weather Menu.  I tried to use recipes that the family liked and were easy to cook, using make ahead and freezable dishes whenever possible.

Here are the breakfast menus and recipes:

Weekly Breakfast Week 1

Sunday-Ham and Cheese Potato Bake, fresh fruit, juice

Ingredients:

2 cups cubed cooked ham

1 2lb. bag hash brown potatoes

1 can cream of chicken soup

2 cups sour cream

1 stick of butter

1/2 tsp pepper

1/4tsp onion powder

2 cups sharp cheddar cheese

3/4 sleeve Ritz crackers and 2 tbs melted butter for a crunchy topping

Assembly:

In a large bowl, combine soup, sour cream, melted butter, cheese, pepper, and onion powder. Stir in cubed ham and hash brown potatoes. Pour into Ziploc freezer bag or aluminum pan, cover with plastic wrap and aluminum foil.  May freeze Ritz crackers and butter in a separate bag.

Serving Day:

Thaw completely. If in a Ziploc bag, pour into 9″x13″ pan. Bake @ 350 degrees for 35 min. Crumble Ritz crackers and melt butter…mix together and sprinkle over top casserole and bake for another 10-15 min (until bubbly and golden). Your total baking time will be 45-55 min depending on how thawed it was going in and how quickly it bubbles and heats throughout…I am finding some of the meals take a little longer to bake than the directions say (including my own frozen and thawed meal).

May take out smaller portions to cook.  Be sure to reduce cooking time.  For example, I would use a small cast iron skillet to cook for just hubby and I.  Keep the rest frozen for another day.

Monday-Blender Pancakes, fresh fruit, juice, fried ham or bacon

1-3/4 cups of milk

2 medium sized eggs

1/4 cup of shortening or cooking oil

2 cups of flour

2-1/2 teaspoons of baking powder

1 teaspoon of salt

Be sure to add the ingredients in the order listed. Start by adding the 1-3/4 cups milk, 2 eggs, and 1/4 cup of shortening. Next, add the 2 cups flour,  2-1/2 teaspoons baking powder and 1 teaspoon of salt. If your blender has a hard time blending thicker ingredients, try adding the flour in steps. For example, blend in the first cup until a smooth texture is reached, then add the remaining flour and dry ingredients and blend on high. Continue blending on high until a smooth texture is reached and you can see a good flow in the blender letting you know all of the ingredients are blended evenly. You may find that for whatever reason your batter is still a bit too thick. You can add a bit of milk at a time and continue to blend until a desired consistency is reached. It should be fairly easy to pour but not runny.  On a slightly buttered or greased preheated griddle or fry pan, pour out a quarter cup or so of the batter. Watch for the batter to begin to bubble and brown one side, then turn the pancake over and brown the opposite side. This should make about 15-18 4 inch pancakes.

This can be made ahead of time and frozen.  Just take out as many pancakes as needed and heat up in the microwave.  I also cook the ham or bacon ahead of time and freeze it.

As you are cooking the pancakes fresh blueberries can be sprinkled on top.  Yum!

Tuesday-Apple-Oat Breakfast Treats, juice, fruit

3/4 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2-1/2 cups old-fashioned oats

3/4 cup all-purpose flour

1/2 cup nonfat dry milk powder

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 to 1-1/4 cups apple pie filling

Directions

In a bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.

Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350° for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely. Yield: 10 servings.

Freeze.  Take out as many needed night before and let thaw in the refrigerator.

Wednesday-Egg Biscuit Sandwiches, fruit and juice

1 dozen eggs

Either your own biscuit recipe or cans of biscuits (enough for 12) or  12 English Muffins

About 1 cup of grated cheddar cheese

A muffin pan

A baking sheet

Preheat your oven to 350 degrees.  Grease the muffin tin. Crack one egg into each muffin cup.  Salt and pepper each egg a little bit.  Put biscuits on baking sheet if using biscuits.   Bake the eggs 10-15 minutes.  Bake the biscuits as directed.  After biscuits and eggs are done, it is time to assemble the sandwiches.  Cut biscuits or English muffins in half.  Place some grated cheese and egg inside each biscuit.  May also add a slice of Canadian bacon or a slice of cooked sausage.  Place all your sandwiches on a baking sheet and put in freezer for an hour.  Then wrap each sandwich in plastic wrap and put all sandwiches in a freezer bag.  This will keep for 2 weeks.  To reheat wrap sandwich in a paper towel (this is important because it absorbs extra moisture so sandwich won’t be soggy). And microwave for 1 minute or bake 20-25 minutes at 300 degrees.

Thursday-Cold cereal, fruit, juice

Friday-Hot cereal, fruit, toast, juice, sausage

Saturday-Breakfast Burritos

1 dozen eggs

1 pound breakfast sausage

About 1/2 pound grated cheddar cheese

12 flour tortillas

Salsa

My family doesn’t like veggies but sautéed onions, green peppers, etc can be added to this.

Cook sausage in a skillet, breaking it up as it cooks.  Drain off grease then crack 12 eggs into it.  Stir it around until the eggs are cooked.  Fill warmed flour tortillas with the egg/ sausage mixture.  Top with some grated cheese and roll up.  Place all the burritos on a baking sheet and place in freezer for one hour.  After one hour take out of the freezer and wrap each burrito in foil or plastic wrap and place in a freezer bag,  Freeze.  To serve take out as many burritos as you need unwrap and then wrap in paper towel.  Microwave for about a minute or 2 depending on size of burrito. May also bake foil wrapped burritos in a 350 degree oven for about 10-15 minutes.   Serve with salsa.

Weekly Breakfast Week 2

Sunday-Nutty French Toast, eggs, sausage, juice, fruit

12 slices French bread (1 inch thick)

8 eggs

2 cups milk

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

3/4 cup butter, softened

1-1/3 cups packed brown sugar

3 tablespoons dark corn syrup

1 cup chopped walnuts

Directions

Place bread in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown. Yield: 6-8 servings.

Monday-Waffles, fruit, juice, bacon

This is similar to the pancake recipe.

2 eggs

1/4 cup oil

1 1/2 cups milk

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Mix all together in blender.  Don’t over beat.  Pour into waffle iron.

Tuesday-Apple Cranberry Breakfast Cookies, fruit, juice

1/4 cup margarine, no-salt soft variety

3/4 cup dark brown sugar

2 large eggs

1/2 cup unsweetened applesauce

1 1/2 cups whole-grain wheat flour

1/2 tsp table salt

1/2 tsp ground cinnamon

1 tsp baking soda

1 1/2 cups uncooked quick oats

1/2 cup dried apple(s), chopped

1/2 cup dried cranberries

1/2 cup chopped walnuts

1 spray butter flavour cooking spray

Preheat oven to 350°F.

Combine margarine and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.

In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.

Line cookie sheet with parchment paper or coat with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.

Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Yields 1 cookie per serving. (Note: Store leftovers in an airtight plastic bag or container in the freezer.)

Wednesday-Hearty Morning Muffins, fruit, juice

2 cups whole wheat flour

1 cup sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 cups shredded carrots

1/3 cup chopped dried apricots

1/3 cup sunflower kernels

1/3 cup flaked coconut

1/3 cup semisweet chocolate chips

1 medium ripe ripe banana, mashed

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Freeze.  To serve:  take out number of muffins needed and let thaw overnight on kitchen counter, covered. Yield: 1-1/2 dozen.

Thursday-Cold cereal, fruit, juice

Friday-Hot cereal, toast, fruit, juice, sausage

Saturday- Breakfast Burritos  ( recipe in Week 1)

Weekly Breakfast Week 3

Sunday-Egg Biscuit Bake, fruit, juice

5 oz. evaporated milk

8 oz. Velveeta, cubed

3/4 cup cubed ham

1/2 cup frozen peas

2 tablespoons butter

10 eggs, beaten

One 12 oz. tube buttermilk biscuits

In a saucepan, combine milk and cheese.  Cook over low heat until smooth, stirring constantly.  Stir in ham and peas.  Melt butter in large skillet, add eggs.  Cook over medium heat until set.  Add cheese and stir gently.  Spoon into an ungreased shallow 2 quart baking dish.  Separate biscuits and cut each in half so that you have half circles.  Place with cut side down around the outer edge of dish.  Bake uncovered at 375 degrees for 15-20 minutes or until biscuits are golden.  Can make this the night before but don’t bake.  Cover and refrigerate.

Monday-Family Style French Toast, fruit, bacon, juice

2/3 cup packed brown sugar

1/2 cup butter, melted

2 teaspoons ground cinnamon

6 eggs, lightly beaten

1 3/4 cups milk

1 pound loaf French bread, cut in 1 inch slices

Confectioner’s sugar

Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1 pan. Set aside.  Combine eggs and milk in a shallow pan; place bread in pan and soak for 5 minutes, turning once.  Place over brown sugar mixture.  Bake, uncovered, at 350 degrees or until golden brown.  Serve brown sugar side up; dust with confectioners sugar.  Make this night before and refrigerate until ready to bake.

Tuesday-Sausage Cheese Puffs, fruit, bacon, juice

1 pound Italian sausage

3 cups Bisquick

4 cups (16 oz.) shredded cheddar

3/4 cup water

Cook and crumble sausage; drain.  In a bowl combine bis quick, cheese; stir in sausage.  Add water and toss with a fork until moistened.  The mixture will be dry.  Shape into 1 1/2 inch balls.  Place 2 inches apart on ungreased baking sheet.  Bake at 400 degrees for 12-15 minutes or until puffed and golden.  Cool on wire racks. (4 dozen). Freezes well.  To reheat- 400 degree oven for 7-9 minutes.  Do not thaw.

Wednesday-Ham and Cheddar Cups, fruit, juice

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon pepper

6 eggs

1 cup milk

1/2 pound ham, cubed

1/2 cup shredded cheddar

1/2 pound bacon, cooked and crumbled

1 small onion, chopped

Combine flour, sugar, baking powder salt and pepper.  Beat eggs and milk; stir into dry ingredients.  Stir in ham, cheese, bacon a d onion.  Fill well greased muffin cups 3/4 full.  Bake at 350 degrees for 45 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing to a wire rack.  (20 cups). Make day ahead and zap in microwave.  Freeze leftovers.

Thursday-Cold cereal, sausage, juice

Friday-Hot cereal, fruit, juice, bacon

Saturday-Breakfast Burritos (recipe in Week 1)

Weekly Breakfast week 4

Sunday-No Turn Omelets, fruit, toast, juice

8 eggs, beaten

2 cups crumbled sausage or ham

2 cups Velveeta

2 cups milk

1 cup saltines (about 24)

1/4 cup chopped onions

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

1/2 to 1 teaspoon salt

Combine all ingredients, pour into greased shallow 3 quart or 13x9x2 pan.  Bake uncovered at 350 degrees for 45 minutes or until knife comes out clean.  Let stand 5 minutes before serving.  This can be prepared, covered and refrigerated overnight.  Remove from refrigerator 30 minutes before baking.

Monday-Chocolate Chip Pancakes, fruit, sausage, juice

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 cup chocolate milk

2 tablespoons vegetable oil

1/2 teaspoon vanilla

1/4 cup mini chocolate chips

Sliced strawberries

Sliced bananas

Combine flour, sugar, baking powder, and salt.  Combine egg, milk, oil, vanilla and chips; add to dry ingredients and mix well.  Pour batter by 1/4 cup onto greased griddle.  Stir batter before pouring each batch.  Top with strawberry, banana and syrup.  Makes 8 servings. Can mix up batter the night before and refrigerate.

Tuesday-Blender Bran Muffins, eggs, fruit, bacon, juice

2 bananas

1 egg

3/4 cup whole wheat flour

1/2 cup milk

1/4 cup vegetable oil

1/4 cup apple juice concentrate

1 teaspoon baking soda

1/2 teaspoon vanilla

1 1/4 cup All Bran cereal

1/2 cup raisins

Place bananas and next 7 ingredients in blender.  Blend in cereal.  Stir in raisins.  Coat muffin cups with spray, fill 1/2 full.  Bake 400 degrees for 16-18 minutes.  Makes 1 dozen muffins.  Can make ahead and freeze.

Wednesday-Croissant Breakfast Sandwich, fruit, juice (same recipe as Egg Biscuit Sandwich Week 1 but use croissants)

Thursday-Cold cereal, ham, fruit, juice

Friday-Hot cereal, fruit, sausage, juice

Saturday-Breakfast Burritos (recipe in Week 1)