It’s that time of year again and although this year will look drastically different than any other, there are some things that will never change. Back to school time has always felt very exciting to me, almost more of a new year feel than actual New Years. There are many goals I want to accomplish, many activities to look forward to and after a summer with little structure, heading back into a routine is welcoming. This year many of those activities are cancelled, sports are delayed and with virtual learning the routine will be chaotic at best and parents everywhere are stressing. I know I am and I can’t be the only one, right? Trying to think of ways to make life easier these days is a little touch. But, the one thing I know will help is meal prep. I’m talking freezer meals and some make ahead breakfasts. Your family needs to eat, even during a pandemic. And I don’t know about you, but if feels like my family is eating even more lately. So let’s take some stress off your plate. I have some tried and true make ahead recipes for breakfast and dinner and am happy to share! They’re easy to throw together, ready to go when you need them and most importantly, everyone in the family approves!
Let’s talk breakfast first. My family wakes up hungry and ready to eat. I was excited to try the overnight oats craze to make my mornings run a little more smoothly. Well friends, I’m happy to report that these are winners for myself and my kids. And the best part, they’re ready to go whenever you, or your kids, are.
These vanilla oats are easy to make and are seriously delish!
Ingredients
1/2 cup old fashioned oats
1/3 cup plain greek yogurt
1/2 cup milk (or non dairy alternative)
1 tsp. pure vanilla extract
1 Tbsp. maple syrup
pinch of sea salt
Combine all the ingredients together in a bowl and then pour into mason jar. Let them sit in the fridge overnight. In the morning, add your favorite toppings and enjoy!
These are the chocolate overnight oats and although the vanilla version was my favorite, these are a must try for the family!
Ingredients
1/2 cup old fashioned oats
1/3 cup plain greek yogurt
1/2 cup milk (or non dairy alternative)
1 tsp. pure vanilla extract
1 Tbsp. maple syrup
1.5 Tbsp cocoa powder
pinch of sea salt
Different recipe, same instructions. Pour all ingredients into a bowl and then pour into a mason jar. Let them sit in the fridge overnight and in the morning, throw your favorite toppings on!
Now onto dinner. I don’t know about you but by dinner time I’m usually low on time and creative energy. That’s where these freezer meals come in and save the day. And with fall just around the corner, these meals are comforting for the whole family.
Chicken Enchilada Soup
Ingredients
1 20 oz. can enchilada sauce
1 lb. boneless, skinless chicken breast, diced
1 15 oz. can black beans, drained
1 15 oz. can sweet corn, drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 medium onion, diced
1 cup shredded taco cheese
10 tortillas cut into strips
Place the diced chicken breast into the slow cooker and season it with salt and pepper. Next, add in the black beans, sweet corn, peppers and onion, covering the chicken. Pour the enchilada sauce on top and mix everything together so it’s all coated with the saucy goodness. Set the slow cooker on low for 8 hours or if you’re short on time, you can set it on high for 4 hours. During the last hour, add in the tortilla strips and then sprinkle the taco cheese on top.
If you’re mkaing this ahead of time, mix all the ingreadients, minus the tortilla strips and taco cheese, in a gallon size freezer bag, seal it and throw it in the freezer. Take the bag out the night before so it can thaw and follow the same cooking insturctions.
Cheesy Chicken with Potato and Broccoli
Ingredients
2-4 boneless, skinless chicken breast
1 large green pepper, seeded and diced
2 cups broccoli, chopped
1 lb red potato sliced thin
1 tsp. paprika
1 can condensed cream of chicken soup
1/4 lb. 4 oz. velveeta, cut into 1/2-inch cubes
1 Tbsp. worcestershire sauce
1/4 cup chopped fresh parsley
Combine all the ingredients, except for the cheese and parsley, into the slow cooker. Set your slow cooker on low for 6 hours. Once it’s finished cooking, add in the cheese and set on high for 5 minutes. When the cheese is melted, stir it in until everything is combined. Garnish with the fresh parsley.
If you’re making this dinner for another night, add all the ingredients, except for the cheese and parsley, into a gallon size freezer bag, seal it and throw it into the freezer. Take the bag out the night before so it can thaw and follow the same cooking instructions.
Nacho Chicken
Ingredients
2-4 boneless, skinless chicken breast
1 can rotel
1 package taco seasoning
Optional Toppings – shredded lettuce, halved grape tomatoes, black olives, green onions, shredded cheese, sour cream, salsa
tortilla chips
Place all the ingredients, minus all your optional toppings that you’ve chosen and tortilla chips, in your slow cooker. Set on low for 8-10 hours. Spread the nacho chicken over the tortilla chips and spinkle whatever toppings you choose on top.
If making this ahead of time, mix all ingredients, minus all the optional toppings, in a gallon size freezer bag, seal it and throw it in the freezer. Take the bag out the night before so it can thaw and follow the same cooking instructions.
So the next time you look at your calander and realize there’s not enough time to even think about dinner for your family, grab one of these recipes and get ahead of the chaos. And when your kids are hungry before their feet hit the floor, you’ll be prepared with breakfast ready to go!
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