I recently had someone leave a comment wondering what I do for breakfast and lunch meals.
And that got me to thinking; I really have worked out a system for these two meal times.
Like most of us, I don’t go all out on all three meals. Lunch is my lazy meal where I just let the kids eat leftovers from previous dinners or I might do PB & J sandwiches or a plate of fruit/bread/hardboiled eggs. Something quick, simple and doesn’t require any cooking.
Dinners I put some effort into, which means I actually have a plan and cook. But still, if it takes hours to make, it’s just not on my menu.
I usually use breakfast recipes that I prepare the night before because I just hate the mad rush in the mornings. But the biggest benefit is that I’m accountable to get up early enough to stick it in the oven and then go take my shower and have some study time. If it weren’t for the breakfasts that have to cook for a while, I’d probably sleep too late and throw my whole day off.
Here are some of our favorite make ahead breakfasts…
Amish Baked Oatmeal
Ham, Egg & Cheese Breakfast Bake
Overnight Cinnamon Rolls
Easy Breakfast Casserole (we sub the chilies for bacon or ham, whatever is left over)
Baked French Toast (we use regular bread, not french)
I also make double batches of pancakes and waffles and freeze the extras so I can have a quick breakfast some other morning.
Many $$$$ ago we had a chance to take a company paid trip to the Bahamas where they wined and dined us in luxurious foods and fun. One of the best foods I had was Muesli which is a cold, sweet, breakfast cereal made from oats and fruit and I could have gone through the buffet 100 times if it weren’t for the fact that I was going to have to wear a swimsuit in front of people a few hours later.
This is a recipe I found that we use often to duplicate that yummy Muesli.
Tropical Blend Muesli
2 cups quick cooking oats
1 cup water
¾ cup orange juice
1 cup diced dried fruit (I really like apricots and dates but it depends on the sales)
¼ cup almonds (sometimes I omit these if I can’t find a good sale)
¼ cup coconut flakes
Combine all ingredients in medium bowl and mix well. Cover and refrigerate overnight. Mix lightly before serving. Serves 6.