Frozen Assets


Beating the Breakfast Rush Hour

In 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. Continue reading

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Debi’s Mix-n-Match Quick Bread 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.

MIX-N-MATCH QUICK BREAD (from Frozen Assets)
(Makes two loaves) Continue reading



“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.  If you leave out the soy sauce in the crust (or use gluten-free soy sauce), this is gluten-free, too.  🙂

This recipe is adapted with permission from my book, Frozen Assets: Cook for a Day, Eat for a Month.

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


FA You can order your copy of Frozen Assets right now from Amazon.com by clicking here. (Currently discounted – more than 30% off!)



Breakfast Burritos

burritosTo get you started on the road toward simple breakfasts, here’s a recipe for easy Breakfast Burritos … definitely one of my family’s all-time favorite make-ahead meals. Recipe used with permission from my book Frozen Assets: Cook for a Day, Eat for a Month (SourceBooks).

Breakfast Burritos

  • 12 large 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 flour tortillas (you can also use whole wheat)
  1. Scramble eggs in large skillet until done.
  2. Stir in cooked sausage and salsa.
  3. Warm tortillas in microwave 20 – 30 seconds or until warm and flexible.
  4. Place 1/2 cup egg mixture into tortilla; sprinkle with cheese; roll burrito-style.
  5. Freeze burritos in single layer on lightly greased cookie sheet.
  6. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.

(makes 24 breakfast burritos)

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.  Serve with salsa or hot sauce, if desired.

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

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

Deborah Taylor-Hough, author of the bestselling Frozen Assets cookbook series


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Beating the Breakfast Rush Hour

In 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.

Here’s one of my favorite easy make-ahead breakfast recipes:  Breakfast Burritos

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.

~Debi