Continued...meals for the freezer

Like chili, that is better the next day, most meals are more flavorful if it is made ahead so that the ingredients can mingle together. So far, we haven't had any mishaps with dinner from the freezer. It's working really well actually. So well that I wish I would have started it along time ago! It's nice to know that we don't have to worry about dinner for the next 3 weeks. With dinner taken care of, on Sundays, I just have to make up things for breakfast and lunch for the week. That is taking alittle longer then expected :( Probably because I'm dragging my feet around the kitchen! I'm really tired after work, school, studying, and grocery shopping! The ease for the rest of the week makes it worth it though. I'll post more dinners eventually but today I want to add some of the breakfasts that have gone over very well.

Crispy French Toast with Blueberry Syrup
8 egg whites
1/2 cup skim milk
1 tsp pure vanilla
1 Tbsp cinnamon - Cinnamon is on the "Healthiest Spices in the World" list :)
Zest of 1 orange
1 cup wheat germ
1/2 ground flax seed
1/2 oats
10 slices of an all natural, whole wheat bread

Whisk together the first 5 ingredients. In another bowl, mix the wheat germ, flax, and oats. Prepare a griddle with cooking spray (all natural canola or safflower) and heat to 300. Dip each slice of bread into the egg mixture then into the wheat mixture, coating both sides. Cook until golden brown on both sides.

Blueberry Syrup

Heat over low - medium heat
1 cup pure maple syrup
3/4 cup fresh or frozen blueberries

Heat until the berries begin to burst and the syrup takes on the blueberry color. The combo of blueberries and the zest from the orange in the french toast are super yummy together! All those whole grains, lean proteins from the egg whites and skim milk, and benefits of cinnamon, what a great way to start the day!

Pumpkin Pancakes with yeast - no sodium

1 1/2 cups skim milk
2 TBSP organic cane sugar
1 TBSP yeast
1 cup pure pumpkin
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
(Or 2 tsp pumpkin pie spice)
1 egg white
1/4 canola oil
2 cups whole wheat flour
1/4 cup ground flax seed

In a large bowl, mix WARM milk, sugar, and yeast. When the yeast begins to react (it gets foamy), add the rest of the ingredients and beat on low with a mixer. Cover the bowl with plastic wrap and let rise in a warm place until it doubles in size. Prepare a griddle with cooking spray and heat to 300. Give the batter a quick stir and drop by 1/4 cup fulls of batter onto the griddle and cook until golden brown. Yummy! Makes about a dozen pancakes.

Between the french toast and the pancakes, we"ll have deliciously warm, homemade, super nutritious breakfast to get us going in the morning. At least for this week :)