When life hands you bananas...

With Rhiannon's early, early weekly schedule, breakfast is tricky.  A 5:00 am breakfast before seminary makes her feel yucky, so what we've done this week are quick muffins or breakfast burritos on the drive from seminary to school.  I made them up the week before school started and threw them in the freezer. All they need is a quick minute or less in the microwave before I go pick her up.  It has been great!

These have been favorite muffin winners so far:

Mel's Kitchen Cafe Pumpkin Chocolate Chip Muffins

Oh my goodness, these are good!  They were the first ones to go.

Second place were these power muffins found on a website that featured kid-approved and diabetic friendly recipes.  I was just looking for a recipe that had greek yogurt in it, for added protein.  I like these muffins, but I like them even better heated up with some butter spread on them, haha!  Next time I'd skip paper liners and just grease the muffin tins really well, because these muffins tended to stick to the paper.  Still yummy, though!  And I had all the ingredients!

Power Muffins:  Blueberry + Yogurt + Oatmeal

So, with my muffin supply running low, it seemed fortuitous when a friend gave me a bag of bananas yesterday that were ripe and ready to go!  I made more muffins!  I enjoyed putting my food processor to work and used my can of dried eggs, too--I LOVE using dehydrated eggs in baking but haven't figured out how to make them work for scrambled eggs or "fresh" concoctions yet.  The one time I tried it wasn't...good.

  

These banana oat chocolate chip muffins turned out pretty good!  They don't have flour or oil in them!  And c'mon, anything with chocolate chips is good, right?

Banana Oat Greek Yogurt Muffins

As far as the breakfast burritos go, Jason, Rhiannon, and I have devoured them.  Wade isn't a scrambled eggs fan so they're not his favorite.  Leaves more for us!  These are fun and FAST to make!  I cooked a large pan of scrambled eggs, browned a tube of turkey sausage, and then assembled these little pockets by putting eggs, sausage, and some shredded cheddar cheese in the middle of a large burrito-size tortilla.  Then I folded the sides up and grilled them on my electric griddle until both sides were browned.  Tasty and EASY!!!

Thanks to Google and the Internet, I finally figured out how to freeze up all this goodness, too.  I learned that once you've cooked/baked to your heart's content, you:

1) let the food items cool completely to room temperature  (this doesn't take too long)

2) place food on a baking tray and put them in your freezer for 1-2 hours  (HURRAY for my big freezer!)

3) pop them in a freezer bag and call it good!

4) store in freezer for up to 3 months

Who knows how long we'll do this, but for now, breakfast burritos and muffins are saving our mornings!

Dinner winner!

I've got a lot of catching up to do (Thanksgiving in Utah!  December fun!), but for now I'm posting the recipe that I used for dinner last night.  This family 'o mine does not like being experimented on, but they were all pleasantly surprised with this dish.  Hurray!