Last week I shared about our family vacation and that we ate our meals in our condo. It was simplified in that my girls and I divided up the meals and volunteered to fix the food for that meal. I chose to make the breakfasts for all three days, and also for our Sunday supper. I didn’t want to spend lots of time cooking while we were there, so I prepped as mush as I could ahead of time and stuck it in the freezer, wrapped so it would be fresh. Let me share what I made and how I worked ahead to simplify things.
My husband and I try to eat breakfast together on Sunday mornings before we dash out the door to church. Doing so helps to set the tone for the day. It makes it quiet, restful, and expectant. As we prepare our hearts for church, sitting down to eat breakfast together before we go helps to slow the morning down.
I try to get everything prepared the night before so I’m not pushing the clock and making us late for our pre-service prayer meeting. I also like to have a breakfast with a little protein to keep my sugar from dropping before it’s time for lunch, but who has time to scramble eggs or flip an omelet?
I found a recipe recently for an egg dish that reminds me of something I’ve enjoyed at Panera. – an Egg White Spinach Bowl. It’s basically an egg white omelet baked in a dish. You can tweak the recipe for your tastes. I love that you make individual servings. This makes it so convenient!
I baked these up on Saturday then warmed them in the microwave Sunday morning. These are perfect to keep me satisfied until our noon-ish meal! You could add a piece of toast or some fruit as well to round these out perfectly!
This would make a great breakfast any day you need something filling in a hurry! Here’s my tweaked version of an egg white bowl ~
Egg White Spinach Bowl
4 large egg whites
1 whole egg
1/2 cup baby spinach torn or chopped into small pieces
1/4 cup diced Cherry tomatoes
1/8 cup low-fat Cheddar cheese
1/4 teaspoon black pepper
kosher or sea salt to taste
Preheat oven to 350 degrees.
Whisk together all ingredients in a medium mixing bowl. Lightly spray 2 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
Place ramekins on a baking sheet and bake 20 minutes, or until eggs puff and are almost set in the center.
I baked mine the day before and reheated them in the microwave in the morning. You could even mix the ingredients and pour into the ramekins, then bake them in the morning, if you have time to do so! Oh, and those egg yolks are going to be used for a dessert I’m making – Lemon Meringue PIe.. I’ll top it with Whipped topping, rather than meringue.
This recipe is a good way to start any day! Okay, now for full disclosure, I have to tell you that though I had this yummy egg dish all ready, my alarm didn’t go off yesterday, which meant I was running LATE! However, having this in the fridge allowed me to warm it, and eat it on our way to church. So, my best plan got changed for a good plan. It all worked out and I was glad I had taken the time to prepare something ahead of time!
Do you typically sit down for breakfast as a family on Sunday morning?
I’m so happy to share another Ina Garten recipe with you. We’ve had more hot days, so I searched for more shrimp recipes! Even if it’s not a summer day, this recipe is a perfect quick meal that can even be made ahead of time. It’s one of those dishes that is so savory it tastes like it came from a fancy restaurant
I love shrimp any way it comes. Not only is it delicious, it’s so fast to cook! On a hot summer day, shrimp is a great option for supper because the oven will only need to be on a short amount of time!
I recently posted about making Honey-Drizzled Shrimp Tacos for our supper. I was attempting to replicate a recipe we’d enjoyed while on our recent vacation. My version was a little lighter, since I roasted the shrimp instead of frying it. I also skipped the extra aoli sauce. The results were still delicious! Here’s how I made our tacos:
When I need a quick meal idea, I love to make fish. It thaws quickly and it cooks quickly. I found a great, healthy way to make crispy fish without frying it. The recipe came from none other than my favorite source – Cooking Light! The Panko crumbs give it its crunch and the lemon dill sauce adds a great flavor to the fish! Here’s the easy recipe…