Here was my line up this weekend in one hour. First, I had some whole milk that needed to be used up. We’ve been using some of it for homemade hot chocolate on our Saturday snow day and I had a half of a gallon left. It is just enough to make my homemade crock pot yogurt. We’ll wake up to a lot of frugal yogurt tomorrow morning.
My six-year-old adores cooking with me and I’ve come to appreciate his messy help. He always wears his apron and he’s ready to crack eggs, mix, peel apples or whatever I instruct him to do. What an awesome helper!
We made two crust-less quiche which I adore for breakfast. I made a squash version and spinach mushroom which made a perfect light Sunday dinner and now we have two varieties to warm up for breakfast or take to work for lunches.
Because I love my Saturday omelette my husband makes, this is my new make ahead way to have a healthy egg breakfast filled with vegetables. I also tried some skinny pumpkin chocolate chip muffins instead of my family’s regular recipe. The dough was a bit thicker and slightly doughier at the end, but they were still quite delicious to be low-fat.
I’ll definitely be trying and possibly tweaking this recipe again. I’ll share the two quiche recipes later this week. I also made a huge Greek salad in a bag to go with our weeknight dinners. It pairs perfectly with homemade Greek dressing.
My son peeled, cored and sliced about seven Rome apples with our favorite gizmo for our favorite apple crisp. My husband asked for one for work on Tuesday and I didn’t want to have any stress on Monday night so I prepped it for the oven. I made sure to toss the apples with lemon juice and cover it with a lid until baking day. I would have made two, but we already had one from last Sunday because I made two then.
You know I like to work smarter and not harder throughout my school work week. Because I teach foods classes five days a week, three times a day, I like to be free from home cooking responsibilities. I hope you’ll check out some of our awesome products we’re creating over at our class blog, Cougar Kitchen. I’m so blessed to be working with students again. I’m really enjoying my new job and and feel like I’m making a difference.
I hope your week is blessed and you take advantage of make ahead meals, too. They sure do come in handy when you need a break from cooking.
Do you make all your meals at once for the week?