Every day this week, our family will be waking up to a healthy breakfast that has already been prepared. You wanna do the same? Here are all the plans to make this happen. You are going to love this!
Speaking of breakfast, you should know that I made the worst breakfast ever yesterday. I think my hair is still holding on to the smell from the nastiness I put in front of my family to eat. I had grand plans to fill us all full of good protein by making a hearty (but quick) meal of Bacon Cheesy Eggs before soccer games. Therefore, I already had the bacon chopped up and cooked ahead of time. While getting eggs cracked open and whipped, I started rewarming the bacon in the skillet – on high heat. Within just a few seconds, it started smoking and smelling up the kitchen. Oh well, I thought. I’ll just quickly add the eggs, scrambled them up together, and all will be well.
If only.
That bacon was apparently beyond repair, making the bacon/egg/cheese mixture taste like ashes. Not that I’ve ever eaten ashes.
We sort of choked it down, because it is very hard to throw away farm-fresh eggs, even if they do taste like burnt fire wood. And that is how I sent my children off to the soccer fields so that they could run several miles and attempt to do fancy footwork. It was not one of my finer moments. But as Asa (our 16 year old) said with a grin, “Well, the cantaloupe sure is good. At least you didn’t burn that.” Yes, at least. :)
These Raspberry Oatmeal Bars aren’t in our freezer cooking plan for this week,
but they are another example of a great recipe you can make the night before
to serve first thing in the morning. We love these bars!
Here’s what I’ll be trying not to burn this week:
Sunday, April 13
Raspberry oatmeal bars, applesauce
Cheesy beef and pasta casserole (recipe in {Healthy} Make-Ahead Meals and Snacks eBook), tossed salad, green beans
Small Group potluck
Monday, April 14
Easy breakfast casserole, cantaloupe
Chicken patty sandwiches, lettuce and tomatoes, pickles, carrots, fruit smoothies
Cheeseburger macaroni, tossed salad, roasted asparagus
Tuesday, April 15
Poppy seed bread with orange glaze (recipe in {Healthy} Make-Ahead Meals and Snacks eBook), eggs, strawberries
Rice and veggie stir fry with zucchini, carrots, and broccoli
Chicken tacos, fresh pineapple
Wednesday, April 16
Sweet pecan French toast casserole (recipe in {Healthy} Make-Ahead Meals and Snacks eBook), kiwi
Sloppy joes, creamy coleslaw, cucumbers and carrots with ranch, blackberries
Lamb chops, baked potatoes in the crock pot, tossed salad, peas
Thursday, April 17
Poptarts, bananas
Popcorn chicken, potato wedges, steamed carrots and broccoli
Tuna casserole, peas, roasted asparagus
Friday and Saturday – travel days (packing some food for the road, especially fruits and veggies)
Please make plans to join us this week for the Freezer Cooking Breakfast Challenge. You’ll love getting ahead for the morning!
Yes, that’s us too! :) We also have a very sensitive smoke alarm. *wink,wink* When the alarm goes off, the kids call out “Breakfast is ready!”
By the way, this morning was the first morning we had (un)burnt oatmeal in the crockpot!! No matter how many different water/oat ratios I tried, it would still be burnt after 6-8 hours in the crockpot. I bought an outlet timer, at my husband’s suggestion, so that the crockpot will turn on at 2 AM and stay on ONLY until 6 AM. I was even able to soak the oats until it turned on at 2 AM and the raisins were nice and plump. It was yummy!!