Fast food is bad for us and the kids need to eat before going to school. Oh, and I need to eat as well. So I went out and found or invented several breakfast solutions that can be made in advance and frozen. Microwave these up before school or work and one major issue of the day is solved.
Yogurt Pops. Mix two cups plain yogurt with one cup 100% fruit juice (we used Mango) and a little less than a cup of cut up fruit (we used banana). Ladle into dixie cups and put in freezer for 45 minutes (until they are starting to set up) and then insert plastic spoons or Popsicle sticks. After they are frozen solid, they're delicious and really great on hot days.
Breakfast Burritos. These are the hands-down favorites in my house. Scramble a dozen eggs until they are perfectly fluffy. (I like putting some milk in the scramble because it gives it a smoother texture and better color). Cook a package of breakfast sausage loosely until browned through. Now you're ready for the assembly line. On a flour tortilla spread a spoonful of egg, some sausage, sprinkle cheese, put a bit of salsa to taste, more egg, more cheese, fold it up, wrap in Saran Wrap and put in the freezer. Repeat until the ingredients are gone. We make fifteen at a time with those ingredients.
Breakfast Sammiches. We made them on both English Muffins and Bagels, so it's your choice. Fry some eggs, break the yoke early in the frying. Try to keep the eggs round a small on the griddle or in the pan by controlling the flow with a spatula or folding over when you turn them. Now the assembly line. On each sammich put an egg, piece of sliced cheese, and slice of Canadian Bacon (if you want meat on them). Wrap in Saran, put in freezer. We made a couple dozen of these.
Now we have breakfasts for a long time and cooking them all at once saves time.
We also made Chicken Nuggets as an after-school snack.
Chicken Nuggets. You'll need two bowls (keep them small and keep refilling each so that everything stays more tidy). In one bowl mix an egg with a dash of water and beat it until it's a smooth color. In the other bowl mix up corn flakes (see below), a tablespoon of flour, half a teaspoon of salt, half a teaspoon of pepper, and some grated Parmesan cheese (I used the amount that I could pick up between two fingers and a thumb, so it's not scientifically measured). The corn flakes - Fill a medium sized ziploc bag with unsweetened corn flakes, seal, then crush them until they are essentially powder.
For the chicken, you cut up several (we used six, all natural, organic, free range) breasts into one inch cubes. Then you dip each chunk into the egg, roll it into the corn flake bowl until covered and put it on a pan. Put the pan in the oven at 375 deg. F. for thirteen or fourteen minutes and remove. Let cool and then put the nuggets into individual zip-loc bags and freeze. We kept the pans full and going in and out of the oven for quite a while and got 12 bags of ten nuggets each. Of course, they're all gone now. These are better than any fast food nuggets.
Quick, healthy, convenient. Enjoy.
- rick, efficient.