Category Archives: breakfast

It’s National Frozen Foods Month! Come celebrate with me!

To celebrate National Frozen Foods Month, I’m going to be posting at least one freezer-related article, link, resource, or tip everyday throughout March on my Facebook Fan Page. Just “like” the page while you’re there so you’ll get the latest daily updates.

Click here: http://www.facebook.com/pages/The-Simple-Mom/203857025823

Be sure to tell your freezer-cooking, convenience-loving, and money-saving friends!

Advertisements

Leave a comment

Filed under appetizers, breakfast, budget meals, casseroles, dinner, entertaining, freezer, kitchen ideas, leftovers, lunch, meal planning, meals, mothers

Debi’s Hacienda Breakfast Sandwich

In a hurry for breakfast but have a few minutes to scramble an egg? With no more effort, you can make this simple breakfast sandwich (or substitute the English Muffin for a corn tortilla for a gluten-free burrito option).

This recipe is for a single serving, but simply multiply each ingredient by the number of people you’re feeding. It doesn’t take much longer to scramble one egg for yourself or four for the family.

And making a breakfast sandwich at home is so much cheaper than buying one on the way to work at the local drive-thru.  Tastes better, too.

Enjoy!  😀 Continue reading

2 Comments

Filed under breakfast, budget, budget meals, cooking, eggs, family, food, frugal, frugal living, frugality, gluten-free, homemaking, kitchen ideas, meal planning, meals, recipe, recipes, sandwiches, saving money, simple living, tortillas

Debi’s Mix-n-Match Quick Bread & Muffin Recipe

I’m always on the look out for recipes that are quick, easy, family-friendly, inexpensive and flexible. This quick bread meets all of my criteria for a budget-worthy recipe. Plus it’s tasty and super-simple, too! 🙂

Quick Bread Tips: When making any quick bread (banana bread, zuchini bread, cornbread, etc.) be careful not to overmix. Stir mixture until just combined or it may become heavy and too dense. Also, be sure to bake in the center of the oven where the temperature is the most consistent. Continue reading

3 Comments

Filed under breakfast, cake, cakes, coffee, family, food, frugality, homemaking

Beating the Breakfast Rush Hour

Wow.  It’s September again.  School’s starting up and life’s getting back into it’s normal — but incredibly busy — routine.
.
For many families, morning is a hectic and hurried time. Frequently parents feel fortunate just to get everyone out the door fully dressed each day. Serve a hot cooked breakfast every morning? Not a chance.
.
Breakfast (if it’s served at all) often consists of grabbing a toaster pastry and a quick glass of juice as the family runs out the door racing headlong to work and school.
.
I’ve discovered that taking an hour or two on an occasional weekend to prepare breakfast items for the freezer, takes much of the insanity out of the weekday morning rush.
.
Waffles, Pancakes, French Toast
.
To prepare waffles, pancakes and French toast for freezing, cook until lightly browned. Don’t overcook. Then freeze individually in a single layer on a cookie sheet or flat pan.
.
When frozen solid, stack together in a freezer bag. By freezing these items separately, they won’t stick together. You can remove only the amount needed for today’s meal whether it’s one waffle or a dozen.
.
To reheat, just pop them (still frozen) into the toaster on the pastry setting (low) just like you would do with the boxed frozen waffles from the store. Heating in a toaster keeps them firm, rather than limp and soggy which often happens when these breakfast items are reheated in the microwave.
.
Muffins and Quickbreads
.
Make muffins and quickbreads ahead of time to serve for easy breakfasts. Just bake your favorite recipes as usual, cool completely, wrap in foil, label, and freeze.
.
You can also wrap individual muffins in plastic wrap and then place the wrapped muffins into large zip-top freezer bags. Muffins can be easily reheated in the microwave. Serve with fresh fruit and juice for a delicious and easy breakfast.
.
Recipe: Debi’s Breakfast Burritos
.
To get you started on the road toward simple breakfasts, here’s a recipe for easy Breakfast Burritos … definitely one my family’s all-time favorite make-ahead meals. Recipe reprinted with permission from my book, Frozen Assets:  Cook for a Day, Eat for a Month.
  • 12 eggs, beaten
  • 1 pound bulk sausage, cooked (or crumbled links)
  • 1/2 cup chunky salsa (your choice of heat)
  • 2 cups cheddar cheese, shredded
  • 24 small flour tortillas (you can also use whole wheat)
 
Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20 – 30 seconds or until warm and flexible. Place 1/3 cup egg mixture into tortilla; roll burrito-style.
.
Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
.
To serve, unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.
.
Optional Ingredients:
  • 1 green pepper, finely diced
  • 6 potatoes, shredded and fried until cooked through (or use hashbrowns)
  • Jalapeno slices
  • Small can chopped green chiles
  • 1 to 2 cloves garlic, finely minced
  • 1 onion, finely diced
  • 1 tomato, peeled and chopped
  • 2 green onions, sliced with tops

 This recipe makes about 24 breakfast burritos but it will depend on how generous you want to be with each burrito’s filling — I tend to add lots of the “extras” listed at the end of the article so that’s probably how I usually get the full two dozen … so your mileage may vary.

I’ve even taken these frozen burritos with us when we’ve gone camping. I just place the bag of frozen burritos into the ice chest, and by the time we’re ready for breakfast the first morning, the burritos are fully thawed. Then I simply reheat them in a large skillet over the campstove or fire grate.

~Debi

Leave a comment

Filed under breakfast, budget, budget meals, children, cooking, eggs, family, food, freezer, freezer cooking, freezer meals, frugal, frugal living, frugality, homemaking, kitchen ideas, make-ahead, meal planning, meals, OAMC, once a month cooking, recipe, recipes, saving money, simple living, tortillas

How to use up the last bits of breakfast cereal in the box

Sometimes I find my cupboard filling up with boxes of cereal that contain less than a full serving of cereal.  Nobody ends up eating the last little bit and the nearly empty boxes take up lots of space.

Last summer, my kids and I were on vacation and at one of the motels we stayed at, they had a serve-yourself breakfast each day.  One of the things they offered was a choice of several cereals, and then also a container of mix-and-matched cereal that looked like the ends of the boxes all mixed together.  Much to our surprise, my kids and I discovered that we actually liked this mixed cereal.

When we got home, I bought a plastic reuseable cereal storage container and started pouring those last little remnants from various boxes into the container, shook it gently to mix, and suddenly we had an easy way to store and serve the tidbits that were often thrown away or went stale before we could find someone willing to eat only half a bowl of Raisin Bran.

Sometimes the easiest changes bring about big rewards.  We now have more cupboard space, and we also have another option for breakfast in the morning:  “Mom’s Mix”.  8-)

~Debi

1 Comment

Filed under breakfast, cereal, family, frugal, frugal living, frugality, homemaking, saving money, simple living

“Use-It-Up” Quiche Recipe

Basic “Use-It-Up” Quiche Recipe
(Serves 6)

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche.

Crust Ingredients:

  • 2 cups rice, cooked (white or brown)
  • 1 egg, beaten
  • 1 tsp soy sauce

Filling Ingredients:

  • 1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
  • 4 eggs, beaten
  • 1 1/2 cups milk, or light cream
  • 1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
  • 1/2 tsp salt (optional)
  • 1/8 tsp pepper
  • Dash nutmeg, or ground mace

Crust Directions:

  1. Mix together cooked rice, egg and soy sauce.
  2. Spread evenly to cover well- buttered quiche pan or pie plate.
  3. Bake rice crust at 350 F for 10 minutes.
  4. Remove from oven.

Filling Directions:

  1. Place chopped vegetable in bottom of crust.
  2. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
  3. Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
  4. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
  5. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.

Enjoy!

~Debi

Leave a comment

Filed under breakfast, budget, budget meals, casseroles, cooking, family, food, freezer, freezer cooking, frugal, frugal living, frugality, homemaking, kitchen ideas, leftovers, lunch, make-ahead, meal planning, meals, OAMC, once a month cooking, recipe, recipes, saving money, simple living

Silk-Dyed Easter Eggs

A friend sent me the following instructions earlier this year, so my kids and I decided we’d try it out this Easter.

Didn’t the eggs turn out beautifully?

I’m going to keep my eye out for silk ties and scarves at garage sales and thrift stores throughout the year now that we have something wonderful to do with them.  🙂


Silk-Dyed Easter Eggs

Supplies:

  • Eggs
  • 100 percent silk scarves or ties
  • 1/2 yard white fabric
  • twist ties
  • white vinegar
  • vegetable oil

To make the silk dyed eggs:

  1. Cut silk scarves or ties and white fabric into 7″x7″ squares.
  2. Wrap an egg tightly in silk. Then wrap in white fabric and secure with a twist tie.
  3. Repeat with all eggs.
  4. Place eggs in a non-reactive metal or glass pot. Fill with water. Add 3 Tb. white vinegar.
  5. Boil water for 15 minutes.
  6. Remove eggs. Let cool and unwrap.
  7. If desired, rub eggs with vegetable oil to make shiny.
  8. Repeat! The pieces of silk can be used to dye eggs up to 2-3 times each.

The eggs should be raw when you wrap them in the silk/white fabric. Put them in the water and boil for 15 minutes; the eggs come out dyed and hard boiled. No need to hard boil them ahead of time.

NOTE:  If any of the eggs crack while they’re cooking and the dye from the silk gets onto the inside of the egg, please don’t eat that egg … you don’t know what sort of dyes were used and whether the dyes are edible and food-safe or not.  If the dye stays on the outside only, the eggs are fine.

~Debi

Leave a comment

Filed under breakfast, children, cooking, crafts, Easter, eggs, family, frugal, holidays, homemaking, kitchen ideas, mothers

%d bloggers like this: