Back to School Breakfast Hacks!! Pancakes & Bacon!!

Another installment in my Back to School Breakfast Hacks series.  Today we tackle pancakes and bacon!  We always seem to have homemade pancakes in our freezer because whenever I make pancakes, I always am sure to make extras.  Freezing pancakes is a great way to always be able to offer your family something warm for breakfast.  

I will be the first one to tell you that I used to purchase frozen pancakes.  The "good" kind though from the Dutch bakery.  However when inspecting the ingredients I discovered they were no better than the big name brands as far as mystery, unpronounceable ingredients, so  making them is the way to go for us.  

Let's face it, making pancakes is super easy. You can make them from your favorite mix or you can make them from scratch.  I am going to share with you my version of a very simple, and delicious pancake recipe that I like to call my 1+1+1 pancake batter.  This formula is simple.  For every cup of flour you use, you will need a cup of milk, one egg and a teaspoon of baking powder.  I also add a tablespoon of sugar and a pinch of salt.  Whisk it all together and get your griddle ready!  Pancakes any way you like them!  Add blueberries, strawberries, chocolate chips, bananas, walnuts pecans, you name it!  Whatever is your favorite is what you should make.  

If you are going to freeze these for later, then I recommend removing the pancakes from the griddle to a cooling rack.  Allow the pancakes to cool completely and then package as desired.  You can layer these between parchment or freezer paper in a plastic container on in a large plastic bag that you can just reach into and grab what you need or you can individually portion the pancakes as you like.  Our preference is three to a sandwich bag.  You can do what you like.  If you have smaller children, one or two may suit your needs better.  If you have teenage boys, well, then put the whole batch in one bag cause you know they are going to eat those Gethro Bodine style!

When the time comes to reheat, simply remove your short stack from the freezer bag and wrap in a paper towel.  Place in the microwave for 45 seconds to a minute and then enjoy.  You will want to test the time because all microwaves differ int their power and cooking intensity. 

While I was cooking the pancakes, I also had a couple pounds of thick cut bacon going in the oven.  Many of you know I like to cook my bacon on a sheet pan in the oven.  This makes life a lot easier and I don't have to tend a pan of splattering grease while trying to do something else.  I will tell you that I have never perfected cooking bacon in a skillet.  Can't do it to save my life.  Burns every time!  This sheet pan method is tried and true and  I learned it while spending many years in restaurant kitchens.  This is how they do it for buffets and breakfast rushes.  While they par cook theirs and finish on the grill per order, I cook mine all the way.  We like ours just after it has become crisp but before it gets too dark.  Baking it in the oven can help to regulate the perfect strips for your taste.  

When the bacon is done I remove it from the pan immediately and then place it on layers of paper towel to absorb any extra grease.  Allow them to cook completely then roll them up into the paper towel and place in a plastic freezer bag.  Pop them all in the freezer and reach in and grab what you want.  Re-heat for 10 to 20 seconds or whatever suits your fancy and you are good to go!

I hope you give this back to school breakfast hack for pancakes and bacon a try and I hope you love it!

Happy Eating!

You can see how I did this in my YouTube video here: http://bit.ly/2b4KOym

Back To School Breakfast Hacks: French Toast!!

Today we begin our back to school breakfast hacks tips!  First up, homemade French toast fast!  This is a super easy way to always have a great breakfast on hand for your family when days are busy, school is in session and sometimes we can be running late.  This is a great way to make your morning smooth and easy.  No need to always reach for a box of cereal!  You can get a protein packed meal into your family quick with a little forethought and preparation.

French toast is a favorite of many.  When you are firing up your griddle for a weekend breakfast, do a little planning ahead so you can make extra for the upcoming school week.  French toast is really great to make ahead and freeze.  Quick to reheat in the toaster, toaster oven or microwave and then a little syrup on top an you're good to go.  What child is going to say no to a hot slice of French toast on a busy school morning?  My guess is not a one!

A couple of tips for make ahead French toast that will help you on your way:  1) use real French or Italian bread that you slice yourself in about 1 1/2 to 2 inch thickness.  2) Dip, don't soak.  When you have time to make a super eggy delicious piece of French toast you can let that baby soak, but for frozen re-heatable, quick breakfasts you want to dip.  Allowing the bread to get too soggy will make these harder to re heat and less enjoyable to eat and 3) Remove from the griddle directly to a cooling rack so the bottom does not get soggy and they cool evenly all the way through.  That's it! 

When your French toast slices are completely cooled, pop each one into a plastic sandwich bag and toss those into a plastic container or freezer basket and freeze.  Then when you are ready to eat, simply remove from the freezer, pop into your toaster, toaster oven or microwave until done and add butter and syrup or fruit jam and enjoy.

This is one way that you and your family can enjoy a delicious, hot and nutritious homemade breakfast on even the busiest of mornings!  I will be sharing more back to school breakfast hacks in the coming days leading up to the new school year starting.  My girls have already started and I know in some parts of the country that is the case, however in others school will not start until after labor day.  It is never too late to be more prepared whether it is for school, work or anytime!

I hope you give this back to school breakfast hack for French toast at try and I hope you love it!

Happy Eating!

Freezer Banking for your Future!

The new year is officially back in full swing.  Kids are back in school, noses back to grindstones and schedules are back to a better, manageable flow.   Goals that were set have been put into play. I am sure many of you have done the same  I have been busy working on a number of projects, 

The one thing that I really want to do this year is more freezer banking!  This is also known by other names such as "bulk cooking" "Freezer Meals" and things like that.  I like the term freezer banking because that explains the task to a tee!  I don't want to spend an entire day or two preparing a months worth of meals, because, truth be told, I am not the biggest fan of leftovers.  In fact, I really kind of loathe them.  That is not to say I don't eat them, but anyone who knows me, knows that leftovers are simply eaten in an effort to not waste, which is one of my biggest pet peeves.  There are a few dishes that I actually enjoy leftover, such as spaghetti, chili and stuffed cabbage, mostly I don't like reheated whole meats such as grilled and roasted chicken, steak and/or pork.  In their ground versions, they seem to be more palatable when leftover, but for the most part, I am always looking for better ways to reinvent my leftovers and fool myself into eating them.

I know that I am not alone!  I know that somewhere out there, among you there are people just like me.  You know who you are!  I would rather eat cold leftovers than reheat them.  I have been known to indulge and enjoy cold spaghetti or takeout cashew chicken, right from the paper carton!  Meatballs are better cold than reheated and chicken is definitely something that is best eating out of hand cold straight from the fridge than reheated and rubbery.  There is a solution to the leftover dilemma that I face and freezer banking is the answer.

I have found that when making anything from soups to casseroles to bakes, making enough for two, three or four meals all at one time is just as easy to achieve as making enough for a single meal.  The difference here is in the construction.  Building the dish and then preparing it for the freezer before the final cooking is the secret to never having a leftover 'tasting" meal.  At least that is what I think.  The best part about freezer banking is that you end up stocking your freezer over time and rotating out what you are eating instead of filling up the freezer and being forced to eat what you thought you might like to have for an entire month or two or even three in some cases.  Bulk cooking works for some, but for me, it isn't something I enjoy.

Freezer banking is also an option for people who don't wish to do home canning.  It is a way for you to make extra, freeze and have a meal ready anytime you need it.  We all have those nights when we didn't thaw out the meat or we just don't have the energy to decide what to have for supper.  When you have a freezer full of options this is never a problem.  Just open the door, choose your dinner, pop in the oven and multi task away.  Add a few sides like fresh salad and crunch bread or biscuts if you like and dinner is served, hot and ready, while you were getting important stuff done, like laundry, quality time or "me" time.  

Lots of dishes lend themselves to freezer banking, with some exceptions.  I have freezer banked the following items that my family loves:

This is just a few examples of things that I have freezer banked in the past and some I actually have in my freezer right now.  These are a great way to have a meal ready to go that you can work into your menu rotation and not have a bunch of work to do when you get home from work.  It frees up time when you know you will be busy and still allows you to feed your family a healthy and nutritious meal while avoiding the drive through.  It also helps you save money because you are able to take advantage of what is on sale that particular week and stretch that savings to a couple of other meals.

Coming soon, I will be helping you to focus on how to start freezer banking in your own life.  You don't have to spend days cooking pounds of ground beef and shredding pounds of cheese and eating the same things over and over again just to save money, time and effort.  You can just do it a little at a time and build your freezer bank to suit your own needs.  

I hope this inspires you to want to freezer bank on your own as well.  I think we all do this to some degree, but if we ramp it up just a little you might be surprised at how much you can save in so many ways!

So the next time you make something for dinner.  Think about how you can turn that into an opportunity for freezer banking.  My year is already off to a great start and I have high aspirations for the rest of the year!  Let's all try to make freezer banking a habit!