Well, I guess the fun’s over. Back to work, everybody! Did you have a good labor day? I did something yesterday that I’m very proud of- I prepped stuff for the week! This basically never happens, but for some reason I was on some kind of domestic kick yesterday. Here’s what I did:
1) Made some homemade banana nut bread. Recipe from Simply Recipes. I swapped most of the sugar for Splenda to cut down on the sugar and added walnuts, but otherwise followed the whole recipe. I learned a tip, for those of you that make anything required mashed bananas. Squeeze the banana while it’s still in the peel and mash it that way. When you open up the banana, all the mashing is already done!
2) I cut up some peppers, onions, and cucumbers for easy access for recipes and salads.
3) Made a marinade for flank steak to freeze for later. I tweaked a recipe from Martha Stewart’s book, Great Food Fast. This book is amazing. It’s chock-full of easy and simple recipes and divided up by season. I highly recommend it!
I got the genius idea to throw the steak in the freezer with the marinade already done so that on the day I want to make it, all I have to do is take it out to thaw. That way, the marinade will be able to work all day and I’ll have nothing left to do except give it to Riley to grill!
4) I made more breakfast sandwiches for the week. I love these things, especially for how much time they save in the mornings!
Make-Ahead Breakfast Sandwiches
- 6 English muffins
- 6 eggs
- 18 slices of ham
- 6 slices of cheese- I used 3 pepper jack and 3 white cheddar
Step one: Preheat oven to 350 and crack some eggs into a muffin pan. An oversize muffin pan would probably be best, but all I had was regular size.
Step 2) give the eggs a little swish with a fork and bake until set, about 15 minutes.
Step 3) lay out the English muffins and put 3 slices of ham on each one. Top with an egg and slice of cheese. Wrap in a paper towel and put each sandwich in a plastic bag. Keep in the fridge or freeze for later. I keep mine in the fridge since Riley eats them too, so they don’t last very long.
I know the eggs look small for the sandwich, but they do squish down and will be fine by the time you eat it. Just microwave for about 1 minute, 30 seconds and you’re good to go!
And voila, I’m a domestic goddess! Ha.
All of this only took me about 1 1/2 hours from start to finish. Once the banana bread was in the oven it took an hour and by the time it came out I was pretty much done.
I now feel prepared to embark on what promises to be a completely crazy week. I have 23 new student employees starting work this week so I’ll have my hands full pretty much every day. Guess I should have added “stock the wine bar” to my list of prep work!
Have a great Tuesday and I’ll catch you later!
What was the highlight of your long weekend?
Do you prep food for the week?