I have planned 15 breakfasts, okay planned it not the right word. I brainstormed with my family 15 breakfasts ideas we can make two times each while we are on our food storage challenge. The challenge, within this challenge, is time. Everything takes longer when dealing with dry goods, like beans, and whole grains that need to be ground up or soaked. My Reese said tonight, “if dinner takes 6 hours to cook, I am done with this food storage thing!” I was making chili with dry beans. I did the quick soak this morning around 11 a.m. The beans soaked for a solid 4 hours or longer. I forgot how long dry beans take to become soft and yummy to eat. I soaked three cups of beans, some for chili and the others to make refried beans later this week. Half of me is thinking ahead, while the other half of me is playing catch-up.
Here are the 15 breakfasts we brainstormed :
- biscuits and gravy
- breakfast casserole
- german pancakes
- fruit oatmeal
- fruit and oat bars
- cinnamon rolls
- egg scramble
- french toast
- egg and sausage sandwich
Durning this 30 day food storage challenge, the family will more or less eat these breakfasts twice. Hopefully, that’s not too boring. This morning my Julz made pancakes with Thrive 10 grain pancake mix. They were yummy and easy, just add water and stir. Heat up the pan and viola! For other meals on the list like the biscuits or the quiche, I am spending quite a bit of time researching a recipe or several recipes that I can modify to the ingredients I have on hand. All the recipes I cook during this challenge are available for you to check out in our food storage recipes section.
We are on early out schedule all week long for parent teacher conferences. My goal is to have a prepared snack for my kids when they get home from school. Like a good mom should. Normally I don’t have something prepared because we have so much quick food available for them to choose from when they get home. Since I don’t have a lot of prepackaged processed food around, I am finding this to be tricky having something yummy and ready for my kids to eat when they walk in the door. I found a peanut butter cookie recipe that is made with honey instead of sugar.
My Julz is eating no sugar for a year, she started in September. No sugar means, no white, brown, or powdered sugar. Also no corn syrup. She can eat raw honey, pure maple syrup, and agave nectar. No artificial sweeteners like, Splenda or aspartame either.
These peanut butter cookies were really yummy and satisfying. Just sweet enough. Plus Julz compliant! We would have like them more peanut buttery, I suppose we could spread more peanut butter on top after they baked. They would have also been delicious with my home made raspberry jam spread over them. Hmmm, will have to bake them again so we can eat them with jam.
I already decided earlier to make a chili for dinner tonight. I wanted something vegetarian although I do have meat in my home store. Lately ground beef has given me the heebie jeebies whenever I think too much about it. I found a sophisticated yet simple recipe on Epicurious. I made modifications as necessary. When my Reese saw I put sweet potatoes in the chili he didn’t want anything to do with it. I bribed him. I offered him $1 if he ate his whole bowl of chili. His tongue touched the spoon and he said it wasn’t worth a dollar. All my girls ate the chili and my Julz had two bowls. She’s always had such an adult pallet. My 6 year old did well with the chili and my 3 year old had two bites and she was all done. Click this link for the food storage chili recipe.