Make Ahead Breakfast Sandwiches

breakfast-sand-01

by Liz

I have received a few emails regarding my breakfast sandwiches, so I thought I would share with you my ingredient list and process for this super easy, money saver.

Just by comparing a couple of lower priced store alternatives, compared to making these breakfast sandwiches at home, you can save quite a bit of money and make yourself a hearty, healthy start to any day.

Aldi breakfast sandwich, 4 ct. for $2.99 = 75 cents a sandwich.

Jimmy Dean Breakfast Sandwich 8 ct for $10.79 =1.35 a sandwich (Wal-Mart)

Homemade sandwich = 39 cents a sandwich

(All prices below are from Aldi)

Eggs .70/12= .06

Bagels $1.00/6= .17

Cheese $2.49/24= .10

Ham $2.99/50= .06

breakfast-sand-02

Ingredients:

1 package of 6 bagels (your choice of flavor)

½ dozen large eggs

Salt and pepper

12 thinly sliced pieces of deli ham

6 processed cheese slices (such as Kraft, Borden or store brand)

Directions:

breakfast-sand-03

1. Preheat oven to 300 degrees.  Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting. 

2. Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.

breakfast-sand-04

3. Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.

4. Add 1 slice of deli ham to each piece of bagel until each piece is covered.

5. Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.

breakfast-sand-06

6. Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.

7. Reheat in microwave 20 to 30 seconds.

breakfast-sand-07

Make Ahead Breakfast Sandwiches
Yields 6
Make yourself a hearty and healthy breakfast for on the go at a fraction of the price.
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643 calories
60 g
449 g
26 g
40 g
11 g
294 g
1639 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
294g
Yields
6
Amount Per Serving
Calories 643
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 449mg
150%
Sodium 1639mg
68%
Total Carbohydrates 60g
20%
Dietary Fiber 3g
13%
Sugars 1g
Protein 40g
Vitamin A
17%
Vitamin C
4%
Calcium
29%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package of 6 bagels (your choice of flavor)
  2. ½ dozen large eggs
  3. Salt and pepper
  4. 12 thinly sliced pieces of deli ham
  5. 6 processed cheese slices (such as Kraft, Borden or store brand)
Instructions
  1. Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting.
  2. Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.
  3. Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.
  4. Add 1 slice of deli ham to each piece of bagel until each piece is covered.
  5. Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.
  6. Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.
  7. Reheat in microwave 20 to 30 seconds.
Lower calorie option
  1. Swap out regular bagels for thinly sliced bagels or low calorie English muffins.
  2. Use egg whites (make sure you save your yolks in fridge or freezer for future use).
  3. Use only ½ a processed cheese slice per sandwich.
beta
calories
643
fat
26g
protein
40g
carbs
60g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/
** A few notes:

 As for the bread component for these sandwiches, you can use whatever you like, bagels, English muffins, rolls, sandwich buns, Texas toast, etc… I don’t recommend thinly sliced sandwich bread as it tends to break easily and just makes a mess.

This goes for your meat option as well, ham slices are the cheapest, however, you can easily swap it out for bacon or sausage.

When it comes to cooking the eggs; personally, when eating fried eggs, I enjoy a runny yolk, but that really tends to get messy when eating this sandwich so I recommend breaking your yolks during the cooking process or cooking them to over hard. 

When choosing cheese slices for your sandwiches; I would not generally recommend processed cheese slices for many recipes, unlike real cheese, but the processed stuff seems to melt the best giving you a nice creamy flavor and texture.

Finally, if you choose to freeze your breakfast sandwiches, I highly recommend that a night or two before eating, you thaw what you need in the fridge. I have tried to reheat these sandwiches straight from the freezer and it takes almost 2 minutes, thereby; re-cooking some of the components and it makes the flavor and texture of the sandwich less than desirable.

***EXTRA NOTE:

If you are watching your calories, like me, simply swap out regular bagels for thinly sliced bagels or low calorie English muffins.

Use egg whites (make sure you save your yolks in fridge or freezer for future use).

Use only ½ a processed cheese slice per sandwich.

The Fort Worth Homemaker’s Day

schedule-compressed

By Liz

You might be asking yourself, what does a day in the life of this homemaker look like?  I get emails wondering what it is I do all day and we now have such amazing technology that keeping house must be a breeze, so I think many of my readers think I have plenty of time that gets wasted on a daily basis.

Unlike many other homemakers, I don’t home school any of the 5 kids .Regardless of the fact that they are much older, honestly this was never in my wheel house, I know my weaknesses and frankly I was not equipped with the patience level to home school.

Also, like many other homemakers, I don’t do many DIY projects.  You will probably never see a post about how I turned an old sock into an adorable stuffed animal, although you will see mentions of me using old socks as dust rags.

I also don’t have a long reading list. While I agree that reading helps one broaden their minds, helps you relax and is some pretty cheap entertainment, I just never seem to have enough time.  Kudos to all those other homemakers and blogging moms that are able to read 40+ books in one year, because it usually takes me months to get through just one book.




So exactly what does a day in my life look like?  Here is a schedule of a typical day:

6:00 – 8:30 Read, answer emails, compose posts.

8:30 -9:30 Exercise, shower, dress, hair.

9:30 -10:00 Dust and sweep all of the downstairs of my house. (This gets done daily due to dog hair tumbleweeds that drive me crazy).

pot-of-dog-food

10:00 -10:30 Prep and put on a pot of homemade dog food in the slow cooker, then prep and marinade chicken for evening dinner.

10:30 -11:00 Fold and put away 2 batches of laundry.

11:00 12:00 Proof read, edit and photo shop for upcoming posts.

12:00 – 1:00 Make and enjoy my lunch hour, (eating does not take me an hour, but if there was anything that stuck with me from my days in corporate…it was enjoying the respite of the lunch hour before delving back into work).

breakfast-sandwiches

1:00 -1:40 Make a batch of egg sandwiches for the freezer.

1:40 – 2:00 Played with puppy and other dogs outside giving them some exercise.

blanched-tomatoes

2:00 – 3:00 Blanched, pureed and freezer bagged all garden ripened tomatoes (to be used in sauce at a future time).

CPP-books

3:00 – 4:00 Work on homework assignment from the Saturday class I am taking (I had mentioned this previously, I am working on keeping my CPP certification as a Payroll Professional).

4:00 -4:15 Empty dishwasher.

4:15 – 4:30 Bagged up dog food from slow cooker.

4:30 – 5:00 Judge Judy and coffee break (Guilty pleasure, hey!…I am only human).

5:00 5:30 Dinner prep (slicing veggies, shredding cheese, etc…)

dinner-cooked-on-the-grill

5:30 -6:30 Grilling dinner outside while periodically coming in to check on side dishes.

6:30 – 7:30 Eat with family, package leftovers, wash dishes.

dog-walk

7:30 – 8:30 Take dogs for a walk.

8:30 – 10:00 Downtime…finally!!! (Usually this time is spent either watching a movie or talking with my hubby and kids).

10:00 BED..it’s been a long day and I am tired!

For those of you who might be wondering, NO, I did not embellish this schedule.  This is a typical day for me, other days also include errands, grocery shopping, scheduled appointments at the doctor, dentist, vet, mechanic, etc…

I do try to make a habit of doing less on the weekend, but with the class I am taking on Saturday’s this summer, that has me out the door at 7:00a.m. and not returning until 2:00p.m. I still have homemaking items that I accomplish on the weekends, but these tasks get done on a less stringent schedule.

So there you have it, a day in the life of The Fort Worth Homemaker, I did not write this post to complain, I just wanted to let the public know that homemakers far and wide generally are not sitting around watching daytime T.V. talk shows; shopping and spending money all day; or taking naps for hours upon end.  And if you are a homemaker that does exactly those things…please let me know your secret, cause who couldn’t use some of that?

 


Savory Green Onion and Garlic Quinoa

quinoa-1

By Liz

I have to admit, it took me awhile to get on board with the quinoa craze. Unfortunately when it first hit the scene many of the brands that were offering this healthy grain up to the masses had very crude or rustic packaging and every time I would look at a bag in the store, I would just immediately feel like millennial hippies were trying to pass off dirt as a food source.

The first time I tried it, I had followed the directions on the package.  I did not add anything to it, as I wanted to have a discernible base. To my surprise, I enjoyed the texture, it was very close to couscous and the even though, somewhat unappealing without flavoring, the quinoa was light and neutral enough that I knew it would easily take on the flavors of any other ingredients I would add, very similar to cooking rice.

On a side note, like rice, the grain expands, so if you have leftovers,  this grain can easily be frozen.

Here is my recipe for a savory quinoa, which can be served as a side dish as is or sprinkled with your favorite cheese, added to soup or used to make a lunch or dinner bowl by adding some veggies, beans, avocados, grilled chicken, etc…

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Green Onion and Garlic Quinoa

Ingredients:

1 cup Quinoa, rinsed and drained

1 ½ tsp. chicken base or 2 cups Chicken Broth

2 cups water (omit if using chicken broth)

2 garlic cloves, minced

2 stalks of green onion, thinly sliced

½ tsp. salt

½ tsp. pepper

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Directions:

1. In a medium saucepan, add water, chicken base, garlic and onion.

2. Bring to a boil.

3. Add quinoa, salt and pepper.

4. Stir well to combine all ingredients, about 30 seconds.

5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.

6. Remove from heat and fluff with fork.

7. Serve warm.

quinoa-5
Enjoy the simple recipe card below.

Savory Green Onion & Garlic Quinoa
Serves 8
A healthy and nutritious side dish or base.
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Print
82 calories
14 g
0 g
1 g
3 g
0 g
86 g
152 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 82
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 0g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 1 ½ tsp. chicken base or 2 cups chicken broth
  3. 2 cups water (omit if using chicken broth)
  4. 2 garlic cloves, minced
  5. 2 stalks of green onion, thinly sliced
  6. ½ tsp. salt
  7. ½ tsp. pepper
Instructions
  1. In a medium saucepan, add water, chicken base, garlic and onion.
  2. Bring to a boil.
  3. Add quinoa, salt and pepper.
  4. Stir well to combine all ingredients, about 30 seconds.
  5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.
  6. 6. Remove from heat and fluff with fork.
  7. . Serve warm.
beta
calories
82
fat
1g
protein
3g
carbs
14g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

My Menu Planning System

 

schedule

By Liz

I often get asked how I come up with a variety of nutritious, delicious, cost efficient meals for me and my family of 7. Unlike most meal and money saving plans, we really, really like to have variety. So one thing that you might notice here, is we don’t have pizza or rice and beans on our menu once a week, each of those is more like once a month.

My system maybe old school, but it is what works best for us.  On our fridge, there are two empty, monthly, block style calendars.  One is for the kids to post their work schedules and school hours and any kind of extra activity that may arise that is out of the norm.  The other is used for dinner planning, as it is the main meal in our house. Also on our fridge is a note pad to be used when I do our weekly grocery shopping.  This is a running list of items that we are either out of, or we are low on.  I have tried to challenge myself to go grocery shopping once a month, but our family goes through a lot of milk, fresh fruit and vegetables.

For our family of 7 we have the fridge in our kitchen, however, its design lacks optimal storage space on the inside, but it came with the house, so it is ours until it dies. We also have an extra fridge that is in our garage that holds mostly beverages, overflow of milk, eggs, juice and coffee creamer as well as meat that needs to be thawed or cut to portion size pieces; the top freezer portion contains bread, rolls, bagels muffins and buns.  In addition we have a 12 cubic foot chest freezer that holds primarily meat, batch cooked meals, ice cream, frozen vegetables and any kind of convenience food that we found worth our hard earned dollars and passes our personal, nutritional guidelines. Also worth mentioning is that we have a good size walk in pantry for all of our dry goods and staples.




Once a week, I will sit down with the kids’ and menu planning calendars and start filling in my dinner menu. I will browse my chest freezer for meat, chicken or fish, check my vegetables and dry goods to pair it with and start building my week of menus. Since the kids’ schedule is ever changing, I do this on a weekly and not a monthly basis, but it is nice to see what we had to eat in a month’s time. It also helps me fill out my running grocery list. If I am in need of an ingredient or will be using the last of a staple, then up on the list it goes.

I don’t plan out our breakfasts. Our house contains mostly adults and not all of us are morning people. I myself, rarely eat breakfast, I know it is the most important meal of the day, but I have always struggled with eating in the mornings.  I am good with just a cup of coffee or two. Some of the family however does like eating early in the morning and because of that there is always a supply of eggs, fruit, bread, jam, peanut butter, oatmeal, yogurt, premade muffins, breakfast sandwiches or burritos (that I make up in batches every two weeks).  We do share a weekly breakfast together, after Sunday service; I will cook brunch for the family that usually consists of a meat, toast, potatoes and eggs made to order, fresh hot coffee, juice and or milk. Once a month I will make either French toast or pancakes served with fresh fruit in place of the toast and potatoes.

Lunches are not planned out either, due to different schedules.  Our house has a revolving door between the hours of 7:00 a.m. to midnight, between work, school and socialization. So our lunches tend to be mostly leftovers, either as is or reworked a little. For instance, if the previous night we had chicken or steak, lunch then becomes either fajitas or quesadillas or if we have leftover baked potatoes from the night before, this easily becomes a broccoli and cheese stuffed potato for lunch.  We also, always have tuna, peanut butter and jelly, ham and cheese on hand in case someone wants a sandwich.

market

My system makes it easy for me make the most of the money we spend on groceries. Since we have a freezer full of bread products, I only shop for this once a month. Since we have a freezer full of meat, I only pick more up if I come across a great deal (and I usually do) during my shopping trip. Since we have extra fridge space in the garage, I can stock up on milk, juice and eggs for the week and since we have pantry space, I can stock up on dry goods when they have reached rock bottom prices.

I love to cook and even though I have a formal education in culinary arts, it is not always very practical when operating a large household.  My menu planning contains mainly easy, healthy dishes that require minimum ingredients, time and most important….minimal clean up. Again, it might not work for all, but this is what works for us.