Zucchini Sticks With Red Sauce

4 lb, 6 oz, Zucchini, fresh

11-12 eggs or 1 lb, 4 oz. egg whites  

15 oz. Panko bread crumbs  

8 oz. Parmesan cheese, grated  

Cut zucchini into ½" x 3" sticks. Recommend to cook in batches,

Combine zucchini and egg whites in a large bowl. Toss well. Set aside.

Combine bread crumbs and Parmesan cheese in a large bowl. Stir well. Set aside.

Coat zucchini sticks with bread crumb and Parmesan mixture. 

Place 1 qt 2¼ cups (about 2 lb 6 oz) zucchini sticks on each sheet pan (18″ x 26″ x 1″) lightly coated with pan- release spray and lined with parchment paper.

Bake: Conventional oven: 400 °F for 35 minutes. 

Remove from oven. Set aside.

For the Red Sauce:

1/2 Tab. Canola oil  

1/3 cup Onions, fresh, diced  

1/2 cup Tomato paste, canned 

1-14 oz. can Tomatoes, diced, undrained   

1/4 cup Water 

1/8 tsp. Black pepper, ground 

1 Tab. Parsely, dried 

1/2 Tab. Garlic powder 

1/4 tsp. Basil, dried 

1/4 tsp. Oregano, dried 

1/4 tsp. Thyme, dried 

1/2 tsp. Salt 

Heat oil in a large stock pot.Add onions, tomato paste, diced tomatoes, water, spices, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside.

Makes 25 portions of  2–3 zucchini sticks and 2 Tbsp tomato sauce.

Quiche With Self-Forming Crust

Quiche With Self-Forming Crust is a blend of egg whites, red bell peppers, spinach, cheddar cheese, whole-wheat flour, skim milk, and nutmeg.

24 Egg whites  (OR 6 cups)

12 Whole eggs (OR 3 cups)

6 cups milk

3 cups 2 Tbsp Flour, Regular or Whole Wheat

¹⁄2 tsp Baking powder

1 Tbsp Salt 

1 tsp Black or white pepper, ground 

¹⁄2 tsp Nutmeg, ground

3 cup Red bell peppers, fresh, diced

3 cup Onions, fresh, chopped

12 oz Spinach, fresh, chopped

1 lb 10 oz Cheddar cheese, low-fat, shredded

Pour egg whites and eggs into a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.  Add milk, flour, baking powder, salt, pepper, and nutmeg. Mix for 4 minutes on low speed. 

Combine peppers, onions, spinach, and egg mixture in a large bowl. Stir well. Pour 3 qt 2 cup (about 7 lb) egg and vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan-release spray. You will need to use 2 pans. Sprinkle 3¹⁄4 cup (about 13 oz) cheese over each pan. Bake: Conventional oven: 375 °F for 50–60 minutes. Cut each pan 5 x 5 (25 pieces per pan). 

Makes 25 servings of 2 pieces (about 2³⁄8" x 4" ).

Salisbury Steak

¹⁄2 cup Margarine, trans-fat free

1 cup + 2 Tbsp flour, regular or whole wheat

4 oz 1 cup Mushrooms, fresh, diced

8 oz OR 1 cup Tomatoes, crushed, canned

2 tsp Onion powder

2¹⁄2 tsp Black or white pepper, ground

1 Tbsp Salt

2 qt ¹⁄2 cup Beef or Chicken stock, low-sodium

2 Tbs Dijon mustard

4 lb 12 oz Ground turkey and  3 lb 4 oz Ground beef OR 8 lb Ground beef

1¹⁄3 cups Oats, rolled, dry

8 oz 1 cup Egg whites (or 5 large eggs)

1 cup Beef broth

¹⁄4 cup Instant nonfat dry milk 

2¹⁄4 cups 1 Tbsp Onions, fresh, chopped

¹⁄4 cup Parsley, dried

Make Gravy: Melt margarine in a large stock pot. Add flour. Cook uncovered over medium heat for 8–10 minutes. Stir frequently until golden brown.  Add mushrooms, tomatoes, onion powder, ¹⁄2 tsp pepper, and ¹⁄2 tsp salt. Cook for 2 minutes.   

Slowly add stock, and bring to a boil. Reduce heat to medium. Add Dijon mustard, stirring constantly until thickened. Set aside. 

Pour remaining salt, remaining pepper, ground turkey, ground beef, oats, egg whites, beef broth, dry milk, onions, and parsley into a bowl and mix thoroughly by hand {or mixer (batch as needed). using a paddle attachment and  mix on low speed for 4 minutes DO NOT OVERMIX.} 

Using a ¹⁄4 cup + 3 Tbsp (about 4 oz) meat patties onto a sheet pan (18" x 26" x 1"). Flatten 25 meat patties into oval patties in each pan. You will need to use 2 pans. 

Bake: Conventional oven: 350 °F for 25–30 minutes. 

Transfer steaks to a steam table pan (12" x 20" x 2¹⁄2"). You will need to use 2 pans. Pour 1 qt (about 1 lb 11 oz) gravy over each pan.

Make 25 servings. Each serving: 2 steaks

Lunch Lady Peanut Butter Cookies

5 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 cups butter, room temp

1/2 cup shortening, room temp

2 cups granulated sugar

2 cups brown sugar

4 large eggs

2 tsp vanilla extract

16 oz peanut butter 

4 oz (1 stick) butter, room temp

1/4 cup honey

Optional Home Addition: 1 (10 oz) bag Mini Reese's Pieces

Heat oven to 350 degrees. 

Mix together 16 oz. peanut butter, 1 stick butter and 1/4 cup honey, then set aside.

In a medium bowl, mix the flour, baking powder, baking soda, and salt, set aside. 

In a standing mixer or large bowl, cream the 1 1/2 cups of butter, the shortening and both sugars until light and fluffy. Add the eggs, beating well after each one, then add the vanilla and the peanut butter mixture. Add the flour mixture by the cupful and beat at low speed until fully mixed.

Add  Reese's Pieces now, if desired.

Line your baking sheets with parchment paper. I used a 2 inch scoop to make these cookies, so they're a good size, but not huge. Place about 2 inches apart on your baking sheet. Very important!! BAKE FOR 11 MINUTES ONLY! Any more than that, and they'll be overdone. The cookies will still be pale, maybe just a touch golden brown on the bottom edges. As long as your oven is running at the correct temp, this is all the time the cookies need. Remove from the oven and let them sit on the baking sheet for 1 minute, then remove to a cooling rack using a spatula. Even though they’ll look doughy and soft, they’ll set up perfectly, I promise! Let cool completely (yeah, right!) and then store in an airtight container.

Lunch Lady Dinner Rolls

No mixer needed.

2 1/2 c. warm water

2 Tbl. active dry yeast

2/3 c. sugar

6 - 8 c. all-purpose flour

2 eggs, lightly beaten

1/3 c. shortening, melted

1 1/4 c. powdered milk

1 Tbl. salt

In a large bowl, dissolve yeast in warm water with the sugar; let stand 5 minutes or until frothy.  Add two cups of the flour along with the remaining ingredients.  Stir together with a wooden spoon until combined.  Stir in remaining flour, 1 cup at a time until a soft dough forms.  It will pull away from the sides of the bowl.  Use as little flour as possible, so your rolls will be soft.  Knead dough, by hand, just a few times in the bowl.  Cover and let rise until doubled.  Roll out to 1/2'' thick on a lightly floured surface.  Spread with 2 Tbl. softened butter.  Cut into strips and roll up.  Lay seam side down on greased baking sheet.  Cover and let rise until doubled.  Bake at 350 degrees for 15-20 minutes.  Remove from oven and brush tops with melted butter.  Yield: 32 large rolls.  

You can mix the whole thing with only a wooden spoon!  You can a half a batch. You can also use 2 1/2 cups of all-purpose flour and 1 cup of whole  wheat flour.  

Lunch Lady Peanut Butter Bars

1 cup melted butter

1 ½ c peanut butter

1 ½  c sugar

½ c brown sugar

1 ½ tea. Salt

1 Tab. Vanilla

4 eggs

2 c flour

Preheat oven to 350F. Mix melted butter and peanut butter together until smooth. You can soften the peanut butter in the microwave for @30 seconds first to make this easier. Add in sugar and the brown sugar, 1/2 cup at a time and blend thoroughly between addition. Add salt and vanilla. Add eggs in, one at a time, blending into the mixture. Add in flour, 1/2 cup at a time, blending with each addition.

Pour batter onto a greased sheetpan and smooth until even. It will be thick.

Bake 30 minutes. Let pan sit on counter to cool. Meanwhile, make the icing.

Icing

1 c confectioners sugar

¼ c peanut butter

1 tea. Vanilla

2 ½-3 Tab. Milk

Heat on stove until melted. Spread over warm bars.

Lunch Lady Chocolate Bars

1 cup butter melted

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

Chocolate Frosting

1/4 cup butter softened

1/4 cup milk I use 2%

1/4 cup unsweetened cocoa powder

3 cups powdered sugar

Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.

In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them.

FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

Source: Life in the Lofthouse

Lunch Lady Cafeteria Rolls

This recipe is large enough to make 48 rolls or

you can do 24 rolls and 20-24 cinnamon rolls.

3 cups warm water

2 tbsp + 1½ tsp yeast

1 tbsp sugar

1 /4 cup butter, melted

¼ cup milk

2 eggs, slightly beaten

1 tbsp + ¼ tsp salt

10 cups all-purpose flour

⅔ cup sugar

¼ cup shortening

Add yeast and sugar to warm water and let sit for 3-5 minutes

Add melted butter (cooled), milk, eggs and salt to yeast mixture

In a large bowl combine flour and sugar. Stir until combined

Using your hand crumble shortening into flour until it is barely noticable

Pour liquid yeast mixture into flour mixture

Using a large wooden spoon, stir until well combined.

When dough starts to come together, ditch the spoon and use your hand to knead the dough for approx. 2 minutes until it comes together in a nice ball.

Place dough in a warm area, covered, until it doubles in size. (I do this in my oven. While I mix the dough I heat the oven to 195 degrees. then I turn the oven off right before I put the covered dough in. This step cuts back on time dramatically. Dough will be doubled in 15-30 minutes.)

After dough has doubled in size, punch it down and knead with your hands one more time for 2 minutes. If dough is a bit sticky sprinkle it with flour as needed.

Prepare pans and form dough into 2 inch balls and place onto cooking sheets. I like rolls to be touching so I have to pull them apart when they are done. If you don't like that place them at least 1-2 inches apart on your cooking sheet. I cook mine close together in 9x13 pans.

When dough is formed into rolls and placed on pans, cover and allow to rise until almost doubled again. I put my pans top of the oven while it is preheating and this step usually only takes 15-20 minutes.

Back at 400 degrees for 12-14 minutes.

Source: Real Life Dimner

Instant Pot Meatloaf and Mashed Potatoes

For the Meatloaf:

2 lb. ground beef, I used a lean ground beef

1 cup breadcrumbs

2 eggs

1/2 cup onion, diced

2 tsp garlic powder

2 tsp dried parsley

1 tsp salt and pepper

1/2 cup honey bbq sauce

For the Meatloaf Topping:

2 tbsp brown sugar

2 tbsp mustard

1/3 cup ketchup

For the potatoes:

3 lbs. yellow potatoes, washed and quartered

1 cup chicken broth

1 cup half and half

4 tbsp butter

3/4 cup sour cream

1 tsp garlic powder

salt and pepper to taste

Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.

Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.

Source: I Wash, You Dry

Quick Pot Ramen

Prep Tіmе: 10 Mіnutеѕ
Cook Tіmе: 15 Mіnutеѕ
Tоtаl Tіmе: 25 Mіnutеѕ

Sеrvіngѕ: 6 Pеорlе

1 lb. сhісkеn tеndеrѕ оr chicken breasts
ѕаlt
grоund black pepper
1 1/2 tаblеѕрооnѕ vеgеtаblе оіl
4 сuрѕ lоw-ѕоdіum сhісkеn brоth
2 сuрѕ water
4 еggѕ
3 расkаgеѕ rаmеn nооdlеѕ, discard thе seasonings
8 oz bоk choy, ѕtеm rеmоvеd and ѕlісеd іntо pieces
1 1/2 tablespoons ѕоу ѕаuсе оr Jараnеѕе ѕоuр base (add mоrе to tаѕtе)
4 stalks ѕсаllіоn, whіtе раrtѕ into 2-іnсh lеngth аnd green part іntо rounds
black and whіtе ѕеѕаmе, орtіоnаl
сhіlі oil (S&B Lа-Yu Chili Oil)


Sеаѕоn the chicken wіth ѕаlt аnd ground blасk pepper оn bоth sides оf thе chicken.
Turn оn the Sаutе mоdе on the Inѕtаnt Pоt. As soon as thе роt is fullу heated аnd hot, аdd thе oil. Pаn sear the chicken untіl bоth sides turn brоwn.

Add thе сhісkеn brоth, wаtеr, аnd thе whіtе раrtѕ of the ѕсаllіоnѕ. Cоvеr thе роt аnd ѕеlесt Mаnuаl аnd ѕеt tо Hіgh pressure for 10 minutes.
Meanwhile, make thе ramen еggѕ. In a ѕmаll pot, аdd соld wаtеr. The wаtеr lеvеl muѕt bе dеер еnоugh to cover аll еggѕ. Whеn thе wаtеr bоіlѕ, аdd thе eggs аnd сооk fоr 7 mіnutеѕ. Whеn your еggѕ аrе done cooking, рlungе them іntо ice wаtеr аnd lеаvе to ѕіt for 5 mіnutеѕ. Cаrеfullу рееl off the ѕhеllѕ, while thе eggs аrе ѕtіll in the water. Make ѕurе уоu remove thе mеmbrаnе соvеrіng thе еgg whіtе. Slice the еggѕ іntо hаlvеѕ. Sеt аѕіdе.

Source: Official Kitchen

Breakfast Cookies

Pumpkin Spice
1/2 cup Pumpkin Puree
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Pumpkin pie spice
1/2 tea. Baking Soda

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together pumpkin, nut butter, honey and vanilla.
Add Quick Oats, Pumpkin pie spice and Baking Soda.
Scoop mixture into cookie sheet. Bake 13-15 minutes.
Makes 12 cookies.

Carrot Cake
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Cinnamon
1/4 tea. Nutmeg, optional
1/4 tea. Ground Cloves, optional
1/2 tea. Baking Soda
1/2 cup finely grated carrot, about 1 large
1/3 chopped walnuts
1/4 cup raisins

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together pumpkin, nut butter, honey and vanilla.
Add Quick Oats, Pumpkin pie spice and Baking Soda.
Add in grated carrots, walnuts and raisins.
Scoop mixture into cookie sheet. Bake 15 minutes.
Makes 12 cookies.

Chocolate Peanut Butter
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 tea. Honey
1 Tab. Vanilla
2 Tab. Water
1 1/4 cups Quick Oats
1/2 tea. Baking Soda
1/3 cup Cocoa powder

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together banana, nut butter, honey vanilla and water.
Add Quick Oats, Cocoa powder and Baking Soda.
Scoop mixture into cookie sheet. Bake 13-15 minutes.
Makes 12 cookies.

Source: Mind Over Munch

Hummingbird Cookies
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Cinnamon
1/2 tea. Baking Soda
1/2 cup canned crushed pineapple, drained
1/3 chopped pecans, toasted

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together mashed banana, nut butter, honey and vanilla.
Add Quick Oats, cinnamon and Baking Soda.
Add in grated drained crushed pineapple and pecans.
Scoop mixture into cookie sheet. Bake 15 minutes.
Makes 12 cookies.

BIG Cran-Carrot Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
4 cups shredded carrots
2 cups dried cranberries
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

BIG Cherry Nut Spice Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
2 tsp all spice
1 tsp cloves
1 1/2 cups raisins
1 1/2 cups dried cherries
1 cup chopped walnut pieces
2 cups sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

BIG Peanut Butter Banana Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
3 cups softened peanut butter
3 cups mashed bananas
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

Source: Large Family Table

Torta de Patatas

2 ½ cups extra virgin olive oil
3 medium Yukon Gold Potatoes , (about 2 lbs), peeled and thinly sliced (about 1/4 inch thick)
1 yellow or white onion
6 eggs , beaten
2 teaspoons crushed sea salt , divided

Add olive oil to a large skillet over medium heat.
Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
At this point, the cooked side of the tortilla de patatas should be facing up.
Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into  the center comes out clean.
Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature. Tortilla de patatas is traditionally served with a warm baguette and a green side salad.

Store covered in the refrigerator for up to 5 days.  
You can also freeze your Spanish omelette.  To freeze, allow it to cool completely and wrap it well in plastic wrap.  Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month.

Thaw it overnight in the refrigerator. Once thawed, it can be eaten cold or you may cut a slice and warm it in the microwave for a few seconds.

Makes 6 servings, Per serving:
Calories: 199 cal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 847mg | Potassium: 439mg | Fiber: 2g
Source: Tastes Better From Scratch
Or, Frankie shows us how to do it using less oil,  search YouTube for 3 Cheap and Easy Potato Recipes, Struggle Meals by Tastemade

Cheesy Ham Breakfast Casserole

20 slices of bread, cubed
2 lbs of Ham, choped
3 cups shredded cheese
2 cups shredded cheese ( hold back for topping)
8 eggs
2 cups milk
1 tsp onion powder
1 tsp garlic powder

In greased 11×18 pan layer all bread, ham, cheese.
Whisk together eggs, milk, onion powder, garlic powder, in separate bowl. Then pour egg mixture over dish.  Cover with remaining 2 cups of cheese.

 To serve immediately, bake at 400° for 45 minutes, or until hot and bubbly.

To freeze for later, wrap in two layers of foil and two layers of plastic wrap, labeling container and place in freezer.
To serve, set casserole out from the freezer into the refrigerator the day before.
Place in the oven following same about directions, only baking time may be increased slightly based on how thoroughly defrosted it is.

Source: Large Family Table

Breakfast Burritos

Egg & Cheese Breakfast Burritos

48 large eggs, scrambled.
50, 8-inch flour tortillas
12 cups of shredded cheese

Spoon about 1/4 cup of scrambled egg onto each tortilla and cover in cheese.  Wrap each tortilla in foil and plastic wrap.
 To use frozen burritos,  set in refrigerator to defrost the day before. remove foil and plastic wrap,  place individual burritos in microwave for 1 1/2 to 2 minutes at a time or until heated thoroughly.  Times will vary based on microwave temperature.
 You can also put a pan of defrosted burritos in the oven at 350° for 10 minutes, or until warm thoroughly.

Source: Large Family Table

Or, Egg and Potato Breakfast Burritos

2 dozen eggs
salt and pepper
1 32 ounce bag Southern Potatoes
5 T butter
salt and pepper
8-10 large burrito style tortillas

Toppings:
diced ham
bacon
cheese

salsa
sour cream

Yield: 8 servings

Recipe from Jamie Cooks It Up!

Mini Meatloaves

6 lbs lean ground beef
6 eggs
2 tsp ground mustard
2 tsp garlic powder
2 tsp onion powder
4 cups old-fashioned oats
1 ½ Tbsp Worcestershire Sauce
1 Tbsp minced garlic
Optional: various extra veggies such as shredded carrots, diced mushrooms, colored peppers, etc.

Preheat oven to 375 degrees.
Spray muffin tins with non-stick cooking spray.
Mix all ingredients in large bowl.
Fill each muffin tin up to almost full with mixture.
Bake up to 30 minutes until fully cooked.

Makes @ 3 dozen.
Once mini meatloaves have cooled, place up to 12 loaves in a flat one-gallon freezer bag. Repeat until all loaves are bagged.
Remove all excess air from bags and freeze.

To Serve:
Set the desired amount for your meal in the refrigerator the evening prior to serving.
Warm them in your microwave for 1 to 2 minutes. Cooking time will depend on the microwave and how many you’re heating up at one time.

🧀 Egg and Cheese Sandwiches

For each sandwich:
1 egg
2 slices of bread
1-2 slices cheese
Butter
Salt & Pepper

Fry eggs as you normally do, so the yokes are cooked how you like them.  Salt and pepper to taste. Set aside.

Butter bread slices and then in a separate frying pan, add a slice of bread, buttered side down. Add a slice of cheese.
Top with the fried egg. Add a slice of pepper jack cheese on top of the eggs.
Top with another piece of bread, buttered side up. Cover pan with a lid and cook until cheese is melted and bread is golden brown on both sides.

Note: You can add bacon, sausage, scrapple or other breakfast meat to the sandwich as well.

Source: Great Grub, Delicious Treats

🥓 Bacon, Eggs, Fresh Fruit and Toast, Large Family Style

HOW TO COOK BACON IN THE OVEN | LARGE FAMILY STYLE

Line baking sheet with parchment paper or aluminum foil. Cover parchment paper with bacon strips. Place baking sheet in oven at 400F for 30-minutes (most recipes say 15 minutes, but we like our bacon crispy.)

ADD SOME SCRAMBLED EGGS

While the bacon is cooking, you can cook the eggs. Cook about two per person. (We use a dozen will do for 7 people.)

After the bacon was cooked, the oven can be turned off and the bacon and eggs (in an oven-proof casserole dish) can be left in the oven so that it can stay warm as family members who get up at different times can get up and self serve their breakfast when they want it.) You can throw on some shredded cheese to melt on top in the oven, if you want them to be extra special.


OR, EASY OVER EGGS, LARGE FAMILY STYLE
Preheat a cookie sheet the oven to 425F. If you are cooking the bacon at the same time, you can cook them both at 425F.  While the oven heats, place several pats of butter or margarine around the pan (or you could use cooking spray). Then place the baking pan in the oven with the pats of butter to melt for about one minute.

Next, pull the baking pan back out of the oven and cracked your eggs (we use a dozen but you can fit 13-14 eggs per pan). Place the egg pan back in the oven for 7 minutes for easy over. For firm yolks, leave the pan in for two minutes more.

TOAST
Now, start toasting the bread. To toast several slices at once, place an oven rack in the middle position. Now place a second rack so that it is only a couple inches below the first one. Place a sheet pan on the lower if the two racks and heat oven to 450 F. Now, place bread slices between the bars of the upper oven rack, so that they are standing up. Bake until toasted to the brownness you prefer.

Serve with the eggs and bacon with the toast, fresh fruit, coffee, orange juice and ketchup for scrambled eggs if desired.

CLEAN UP

Cleanup for the bacon pan is easy because the parchment paper is just rolled right up and put in the trash. The baking tray is just lightly washed and put away.
The egg pan may need a bit of soaking with a little dish soap in hot water while you do the rest of the dishes. When it comes time to wash the pan, everything should come right off. There might be a little crusting around the edges, but the middle should be a snap to clean.

🍌Fruit Muffins (Applesauce, Pumpkin, Banana) | Large Family Style

🍌 This muffin recipes make 4-6 dozen each and work wonderfully frozen for later.

6 cups flour
3 cups sugar
2 Tbs cinnamon
1 Tbs ground pumpkin pie spice, apple pie spice, nutmeg or cloves or 1/2 Tbs ginger
6 tsp baking powder
7 eggs
7 cups of applesauce, pumpkin, banana or a mixture
1 cup oil
2 cups broken walnut pieces (optional)

Completely mix muffin ingredients in large mixing bowl.
Bake in preheated oven at 375 degrees for 20-25 minutes.

FREEZER DIRECTIONS

Let muffins cool completely upon baking.

Place muffins in labeled gallon-size freezer bag for up to 3 months.

When you’d like muffins just set the frozen bag of muffins out from the freezer into the refrigerator the day before. Once muffins are defrosted eat as usual.

Source: The Family Table


GLUTEN-FREE/CASEIN-FREE VERSION
Makes 12-18 muffins

1 1/2 cuos Gluten-free flour mix
3/4 cup sugar

1/2 Tab. Cinnamon
3/4 tea. pumpkin pie spice, apple pie spice, nutmeg or cloves or 1/8 Tbs ginger
1 1/2 tsp. Baking powder
2 eggs
2 cups of applesauce, pumpkin, banana or a mixture
1/4 cup oil
1/2 cups broken walnut pieces (optional)

Completely mix muffin ingredients in large mixing bowl.
Bake in preheated oven at 375 degrees for 20-25 minutes.

🍎FRUIT BREAD, LARGE FAMILY STYLE (Banana, Applesauce, Pumpkin or Blueberry

5 cups apple sauce and mashed bananas, just use what mashed banana you have and the rest in applesauce (or all banana or all applesauce or pumpkin puree or blueberries)
1 cup of oil
5 eggs
5 tsp vanilla
2 cups milk
5 tsp baking soda
2 tsp salt
1 Tab. Cinnamon (and/or  1 tea. nutmeg for blueberry bread)
3 cups white sugar
2 cups brown sugar
7 cups all purpose flour

Combined your dry ingredients in one bowl and mix well.
Add your wet ingredients in another bowl and blend together.
Join your dry and wet ingredients together and mix on medium speed.
They will raise quite a bit, so fill baking dishes 1/2 full with your fruit bread mixture. I can fill a small aluminum loaf pan, a regular loaf pan and 3-9x 13 inch pans.
Place filled baking dishes in preheated oven at 350 for 45-minutes to 1-hour.
Oven times may vary.

Freezing Directions:
Let your loaves fully cool.
Place in gallon size freezer bags (for 9×13 size pans we cut in thirds placing each half in its own freezer bag), removing as much air as possible.
Freeze for up to 2-3 months.

Serving From Frozen
Place in refrigerator the night before needed or defrost using your microwaves defrost setting.

HOMEMADE MEATBALLS -LARGE FAMILY FREEZER MEAL And Meatballs, Gravy and Mashed Potatoes Meal Kit

10 pounds ground beef
7 eggs
9 cups oats (you can pulse this in a blender)
2 TBSP Italian seasoning
2 TBSP garlic powder
4 TBSP onion powder
4 TBSP minced garlic
4 TBSP dried parsley
4 TBSP dried oregano
Mix all ingredients together thoroughly. This is going to take you a little while so take your time and do it right. You don’t want all the spices in one place.

Form into meatballs of whatever size you prefer. Flash freeze on parchment-lined cookie sheets or pans. Divide into freezer storage bags into the amounts that you will need for a meal. This should make at least 17 dozen (204) meatballs

To cook meatballs, remove from freezer the day before needed and thaw in refrigerator overnight. Use them in whatever recipe you’d like the next day.

Bake 350F 20-30 minutes.

Source: Large Family Table

Meatballs, Gravy and Mashed Potatoes Meal Kit –Prepare a bulk batch of meatballs, gravy, and mashed potatoes. Store the three components separately in meal-sized portions and freeze.