Remember how I wrote about cooking ahead for the weekends recently? Well, I’ve been keeping up with this concept, and I just LOVE how easy and kitchen-work-free it makes our two days of togetherness. Almost as good as ordering take out for every meal :-). Plus, because weekend food has been on my radar more than usual, we’ve been eating really well (i.e. not just two days that are filled with scrounged leftovers)! It’s been fun to make special treats for those special days that begin with the letter “S”!
In case you’re interested in giving this idea a go, here are a few of my own recipes that translate well into making ahead and storing in the fridge or freezer:
Curried Coconut Chicken Salad
Wild Rice Chicken Salad
Herbed Orzo Salad
Edamame Rice Bowl
Spicy Peanut Noodles (prep all veggies and sauce ahead in fridge – then at mealtime all you have to do is cook the noodles and toss it all together)
Black Bean Sweet Potato Enchiladas (prep filling ahead and store in fridge – at mealtime, assemble each tortilla and bake)
Pretty much any soup (unless it has whole wheat or GF pasta – in which case, add that in at the last moment)
And now for a new recipe to add to the list:
Overnight Breakfast Casserole
1 sweet onion, thinly sliced
2 cups broccoli florets
5 egg whites
1 1/3 cups milk
1 t dried basil
1 t garlic powder
1/4 t salt
1/4 t pepper
4 cups “everything” french bread cut into 1″ cubes
4 oz reduced fat cheddar cheese, cut into 1/2″ cubes
6 fully cooked turkey sausage links, chopped
In a large skillet, drizzle a tablespoon of olive oil to coat. Add onion, cover and cook on medium-low for 15 minutes, stirring occasionally. Uncover and cook over medium heat until caramelized, about 5 minutes. Meanwhile, in a small saucepan cook broccoli for 3 minutes in enough water to cover. Drain.
In a large bowl, combine egg whites, milk, basil, garlic, salt, and pepper. Stir in bread cubes, broccoli, caramelized onion, cheese, and sausage. Transfer to a 2 quart square or round baking dish, cover with aluminum foil, and chill overnight (2-24 hours).
Preheat oven to 325. Bake casserole, covered, for 20 minutes. Uncover and bake 20-30 minutes more or until knife inserted near the center comes out clean. Let stand 10 minutes before serving. – Enjoy!
For a printable version, click HERE.