Duh moment! When you realize you can date the eggs so you know what ones are the oldest. And I better start finding some recipes to use up the eggs. Something freezable for later eating. Tried frozen eggs and wasn’t impressed. Any ideas on recipes or new ways to freeze eggs? What do you do with your surplus eggs? #farmfresh#farmfresheggs#chicken#chickens#makeaheadbreakfast#makeahead#meal
HOMEMADE: When I have a bit of spare time I love to make up several batches of cookie dough and freeze off balls of dough to have on hand when needed! 🍪 A great way to prep for holidays or special occasions as well! 🙃
(ad) Breakfast in a hurry this morning? •
A nourishing breakfast really helps to anchor my day, which means I never take any chances over skipping it.
Now the weather is warmer, I’ve been enjoying bowls full of this Mango & Coconut Bircher Muesli that can be made ahead of time:
✨40g porridge oats
✨150g natural yoghurt
✨ 1 tsp @mysteviasweet Crystal
✨2 tbsp mixed seeds
✨2 tbsp flaked almonds
✨2 tbsp desiccated coconut
✨100g chopped fresh mango
1. Mix the oats, water, yoghurt and SteviaSweet Crystal in a bowl and allow it to soak for 15 minutes.
2. Fold in the seeds, flaked almonds, coconut and mango and serve.
This is a lovely one for bright sunny mornings and using @mysteviasweet Crystal means that you only need only half the amount compared to regular sugar to sweeten.
What’s your favourite make ahead breakfast?
This has been my go to lately. I make a big batch of rice and crispy tofu (chicken for the hubby and kiddo) at the beginning of the week and roast a variety of vegetables through out the week. -
Then cover in siracha. Mmmmm!
It’s even easier when you pre cut veggies or buy them pre cut. It’s more cost effective if you cut them yourself though. 😊
How do you meal prep??
Full disclosure, I pretty much wrote enchiladas out of my weeknight dinner vocabulary because they seemed too time-intensive. That was until I realized I could a.) skip the step of actually cooking the filling and b.) use a decent canned enchilada sauce. Converted. // Recipe for these 6-ingredient (6!), small batch Leftover Chicken Enchiladas in my bio!
Mi esposo todos los lunes cocina varias pechugas de pollo con diferentes sazones y las colocamos en un recipiente de cristal para luego ir usándolas en otras recetas durante la semana.
Con ellas preparamos ensaladas, pastas, fajitas, arroces, alambre, quesadillas, sándwiches... Ayer nos enredamos con unas fotos y hoy es que pude ponerles Edda foto que me pareció tan linda. ¿Nos das otras ideas para usar este pollito? 💡
Lunch vibes ☀️
This green chili chicken bowl is loaded with protein, healthy fats, and and vitamin-rich veggies... and is EASY!
I roasted veggies during some downtime over the weekend, used the Instant Pot to quickly cook up 1lb frozen chicken + 1 jar green enchilada sauce yesterday, and quickly steamed the asparagus + a splash of water + squeeze of lemon in the microwave. BOOM. Dinner last night, lunch today.
These Breakfast Quesadillas are absolute life savers in the morning. Because somehow, in between my alarm going off and needing to jet out the front door to work, I’m supposed to squeeze in time to make breakfast. I don’t know about you, but I don’t usually have much time to cook!
Once you’ve prepped these breakfast quesadillas, it takes literally takes seconds to grab one out of the fridge and heat it up. Talk about instant breakfast. It’s even more convenient than stopping at a café or drive-thru on the way to work. And the flavor… I mean, who can resist colorful veggies, protein-packed eggs, and melted cheddar cheese?! It’s basically a grilled cheese with boosts of protein and a little fiber. Even picky kids can get on board with this.
2 tsp. olive oil
1 medium onion chopped
1 medium red or orange bell pepper chopped
2 medium jalapeños seeds and veins removed, finely chopped (optional)
3 large eggs lightly beaten
4 large egg whites ½ cup
4 8-inch whole wheat tortillas
½ cup shredded cheddar cheese
Heat oil in medium nonstick skillet over medium-high heat.
Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
Top each tortilla evenly with egg mixture and cheese.
Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.
***GIVEAWAY IN POST*** Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a GREAT make ahead appetizer!
Get the recipe: https://www.kyleecooks.com/jalapeno-popper-cheese-ball/
I partnered with @back2naturefood to bring this delicousness to you!
Making tomorrow’s breakfast today 💪
I’ve been on a major overnight oats kick lately. Lately as in for the last couple of months, I’ve had them almost every morning. My basic formula is this:
1/2 cup rolled oats
1 Tbsp chia seeds
1/2 cup plain yogurt
1/2 cup oat milk .
Sometimes I add a grated apple, sometimes I add about 1/4 of a banana, mashed, for sweetness and then top with frozen berries or other fruit that’s perfectly melty by the morning. This one has a bit of diced banana and toasted coconut stirred in, then frozen mango and more coconut on top. Breakfast tomorrow is gonna be good 😋
How do you guys mix up your oats? I’m looking for inspiration!
HOMEMADE: 36 hour chicken bone broth. I love making up a big batch of rich, flavourful bone broth at least once a month to freeze for future soups, reductions, and sauces. Slow cooker homemade broth has bags of flavour and far less sodium than the store bought kind.
Looking for another delicious make-ahead lunch recipe? Yesterday I made this easy Mexican salad that’s loaded with protein! Now I don’t need to worry about what’s for lunch the rest of the week ☺️
1 lb chicken tenderloins
1 can black beans, rinsed & drained
1 cup frozen corn
1 chopped orange bell pepper
1 1/2 cups grape tomatoes
1/2 small red onion, chopped
2 tbsp garlic powder
2 tbsp chili powder
2 tsp salt
2 tsp pepper
2 tbsp olive oil
Pick de Gallo
Heat large pan on Medium w olive oil. Season chicken on both sides & cook 10-15 mins. While cooking, mix ingredients. When chicken cools, chop & mix in salad. Let cool in fridge. Top with extra pico de gallo & enjoy!
TIPS: I used store-bought pico de gallo from the produce section, but if I had more time I’d make my own. Leave out the chicken for a veggie version or change up the ingredients for a different flavor!
Guys. I’m sorry to be bossy but you *MUST* make this soup! It’s stupid-easy and so delicious. I don’t say that lightly because I am in the camp of people that usually can only eat soup as an appetizer ha! Here’s what to do: || In a medium size pot heat 1-2 tbsp oil of choice on medium high. Thinly slice and sauté five sausage links (I used no sugar added cilantro lime chicken sausage). Add two diced carrots, one 8oz package of frozen chopped spinach (thawed- not necessary to squeeze the juice out) and 3 cloves of crushed garlic. Sauté for a few minutes. Add one 8oz can of diced tomatoes, 4 cups of no sugar/salt added chicken broth, salt and pepper. Cook on medium low for 30 minutes. Bring up to a boil and add alphabet pasta shapes (or any tiny pasta) and cook in the soup according to package directions. Finish with a little bit more pepper. 🙌🏻 SO GOOD 🙌🏻 #weeknightmeals#makeahead#souprecipes#easymeals#soupson#kidfoodideas#dinner_time
Kicking off “Things to Make with Your Meal Prep Chicken” week with these BBQ Chicken Flatbreads. My boys love them and they only require a handful of other ingredients and adapt to your pantry (i.e. swap green onions for red, cheddar for mozz, etc). Keep a few flatbreads (I like naan) in the freezer. Serve with veg sticks and fruit.
Here’s how to make them!
Top flatbread with a few tablespoons of your favorite BBQ sauce. Top with cooked/diced/shredded chicken (tossed in some of the BBQ sauce), shredded mozzarella cheese and thinly sliced red onion.
Bake flatbreads on a sheet pan for 8-10 minutes at 350 degrees, or until cheese melts. Top with chopped cilantro.
#Makeahead breakfast in #masonjars . Protein enriched granola with nuts and dried fruits, plus yoghurt, then pear, then more yoghurt topped with pomegranate seeds. It will set me up for the flight to Dublin early tomorrow!
Easiest thing to have around for a snacks or lunch! Orzo pasta with zucchini, peppercini, chick peas, basil, carrots, green onion, Italian dressing, bell pepper. Easy to keep in the fridge for the week!
#whole30 Day1 Breakfast
Zucchini egg cups with compliant bacon thanks to @butcher_box , sweet peppers and tomato. A side of avocado and a handful of berries. ❤️ I'm beyond excited for this journey. Follow my story for more posts highlighting my meals and how I'm feeling throughout each day! #healthybreakfast#newbeginnings
From scratch baked mac and cheese with a panko bread crumb topping. In other words, exactly what the doctor ordered after the first busy weekend of baseball. Served with a big helping of family on the side.❤️
Would you believe these came out of my slow cooker? Often cheaper pound for pound than boneless cuts, bone-in, skin on split chicken breasts fare well in the slow cooker and can be used in so many ways throughout the week. I’ll show you a few this week!
I cooked these overnight (for 8 hours on LOW) because I’m a whole lot more motivated to shred it and pack it up during Sunday morning meal prep than I would be Sunday evening.
To make: season both sides of split chicken breasts liberally with S&P, paprika, and garlic powder. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Remove skin and bones and shred. Store in the fridge up to 4 days.
For reference, 4 split chicken breasts (3.5 lb) yield about 1.5 lb cooked white meat.
#makeahead breakfast and lunch in my #masonjars . Breakfast is bran, pecan butter, pineapple yoghurt and pomegranate seeds. Lunch is layers of pecan butter, sliced pear, spinach, pomegranate, more spinach topped with blue cheese. I'm more productive because I'm not waiting in queues to get food, and I can eat al desko.
Just some of the ingredients needed to make @ohsheglows All Purpose Vegan Cheese Sauce 😍this is a staple to have on hand for taco night, zucchini pasta and cheese dip 🌮🥗🍝🧀 super simple to make during your meal prep ✔️Check out the recipe at http://ohsheglows.com/2017/11/08/all-purpose-vegan-cheese-sauce/
We’re hosting brunch, but with a toddler, I don’t have a lot of time to bake in the morning. I’m pretty excited about this make ahead coffee cake. Made a homemade mix and streusel last night and threw it in the freezer. Woke up, added the wet ingredients and baked. It smells like I’ve been working all morning. 🙌 #atkgrams