Day 2- a plan, almost!

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Today started out good- lunch packed, and the biggest accomplishment breakfast at home at the table!!  I had the most delicious restaurant Style French Toast (yup, thick french bread style that soaked over night before cooking!) with a couple of slices of bacon.  My toddler woke up before I left and I quickly warmed up his french toast and bacon too!  Well, I was so relaxed before going to work, that I walked right out the door with my well planed healthy lunch (and one of my favorites no doubt) sitting on the counter.  So what’s a girl to do?  Yup, Ming’s filled the bill today.  No worries, I’ve already got my lunch packed for tomorrow!  After a long day of teaching and inspiring the young minds of tomorrow (there’s a whole lot of sarcasm here) and tutoring, I finally made it home.  Even better than being home and getting out of my uncomfortable shoes was knowing that dinner was already done and just needed to be warmed up and eaten!  Tonight it was Penne with Sausage and Peppers.  This meal came together on the cooking day so easily. The trick to freezing cooked pasta dishes is to cook the pasta a little al dente (or firm). Add some smoked sausage and frozen peppers and you’ve got dinner!  If you freeze your pasta dishes and other casseroles in disposable baking dishes, the clean up is even easier.  Tomorrow is a new day, and hopefully I won’t forget my favorite lunch!

Restaurant Style French Toast

http://onceamonthmom.com/restaurant-style-french-toast/ 

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

  • 0.33 cups All purpose, unenriched, unbleached flour, preferably organic
  • 0.25 cups Sugar or Sucanat
  • 0.25 teaspoons Salt
  • 0.25 teaspoons Cinnamon
  • 0.25 teaspoons Nutmeg
  • 1 cups Milk
  • 4 medium eggs
  • 0.5 teaspoons Vanilla extract
  • 2 tablespoons butter
  • 8 slices Artisan Bread

Directions:

Combine flour, sugar, salt cinnamon and nutmeg in a bowl. Add milk, egg and vanilla and whisk together until all flour clumps are gone. Cut up Artisan Bread into large 1″ thick slices and place in gallon freezer bag. Lay flat in refrigerator and let soak overnight. The next day, turn on griddle or large pan to medium high heat and cook slices for two minutes on one side and one minute on the other. Serve with syrup or powdered sugar.

Freezing Directions:

Let cool and place in freezer bags until ready to serve. TO SERVE: Place in toaster oven or microwave for 1-2 minutes. Serve with syrup or powdered sugar.  (Note: I tried the toaster, but because it was so thick, I opted for the trusty microwave!)  This would be great topped with some fresh fruit too! 

Penne Sausage and Peppers

http://onceamonthmom.com/spicysausageandpepperpenne/ 

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

  • 1 pound smoked sausage, sliced
  • 12 ounces frozen pepper and onion mix (or use fresh)
  • 26 ounces pasta sauce
  • .25 teaspoon crushed red pepper flakes (more or less depending on preferred spiciness)
  • 12 ounces penne
  • 1 cup shredded mozzarella cheese

Directions:

Cook pasta in salted, boiling water according to package directions. In a large skillet, brown sausage, peppers, and onion until golden brown. Add pasta sauce and crushed red pepper. Drain pasta and mix with sauce. 

Freezing Directions:

After mixing with sauce, portion into freezer containers and sprinkle with cheese. Cover, label, and freeze. To serve: Thaw. Reheat in oven or microwave until heated through.

Servings: 4-6

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