Now is about the time of year where I start to feel motivated and in need of change and organization. It’s also the time of year where we start trying to accomplish all those house projects we’ve been holding off doing all winter. We starting working on our kitchen back-splash this weekend, so my kitchen is a big huge mess, but I’m loving the way the back-splash looks. I will take before and after pictures and I’m sure you will love it as much as I do.
Anyway I’ve decided to start a new series a lot of bloggers do called “Menu Planning Monday” for several different reasons. One, menu planning helps reign in the grocery budget. Plus it helps me share some recipes I’ve cooked up.
Now I use PepperPlate to help with menu planning. I plan out all the meals so I know what we need to go grocery shopping for by the end of the week. My grocery shopping day is always on Fridays. As you can see I don’t have Friday night dinner planned. So I’ll probably figure out what we’ll be eating that day at the grocery store.
I also didn’t add in what we ate last night or Saturday since Saturday was a take out day because my kitchen was torn apart.
The recipe I wanted to share though today was Quiche. Now I think Quiche has such peculiar name, don’t you think? I told my husband that I was making Quiche, inspired by what I ate at Easter brunch a couple of Sundays ago, and he immediately gave me a turned up nose. I said do you even know what Quiche is? And like the child he can be he said “it just sounds weird”. So the next morning I purposefully called them breakfast muffins so he’d give them a try.
Now after trying Quiche for maybe the second time in my life, I decided I liked it and that it would be great if I made it ahead of time. then I got the idea to do them in muffin tins and freeze them! It was a great idea, because they turned out awesome! At least I and Jaydon thought so. 😉
The great thing about quiche….I mean “breakfast muffins” 😉 is all the stuff you can put in it. I made mine with left over Easter ham, green onions, cilantro, cheese, green peppers and tomatoes and of course cheese.
I made 2 dozen breakfast muffins and put the ones we didn’t eat the first morning into freezer bags. I ate two the next morning by warming them up in my toaster oven at 350 for 15 minutes and they tasted just as amazing!
I can tell you now that making this ahead of time and heating it up during the week will make things so much easier in the mornings, plus it will help me stop buying hot pockets. 😉
Now with the rest of my menu for the week, it’s mostly eating up things in the freezer/fridge/pantry that have been there for a while, or might expire soon. I have no real inspiration for the week’s meals except to use the food before its outdated. I’ll probably be more creative in the coming weeks!
Do you menu plan? What’s your trick to making sure you use all the things in your pantry before they expire? I can be really bad at not using the items in a timely manner, which then ends up wasteful.
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