Well, here in Nashville, public schools are starting early this year, the beginning of August. We almost always start the beginning of August as well, cause it’s too hot to do anything else anyway, so we’re making that our target date too. With that, it’s time for me to start planning my menus. This post is based on last year’s breakfast post, but I’ve added some new recipes as well.
One thing that I find really helpful during the school year especially is to have a standing menu, especially for breakfast and lunch. I choose a weekly menu and stick with it, so I already know what needs to be on my grocery list and freezer and it gives the kids an idea of what to expect. Here’s a link to a previous post with a recipe for breakfast cookies. The dough freezes well, so I’ve already made a quadruple batch and frozen it, so I have Wednesday breakfasts taken care of for the next month. It also shows my weekly breakfast menu. I found this gluten-free oatmeal chocolate chip cookie recipe that I really enjoy to replace my gluten-full cookies above. Remember you have to use gluten-free oats just to be sure they’re not contaminated with gluten.
Here’s a link to a Gingerbread Muffin recipe that’s yummy also. I like muffins because they smell really good and are portable. My friend makes batches of Morning Glory Muffin batter and freezes several batches of it; then she thaws it overnight, snips the corner of the bag in the morning, squeezed out the batter into the tins, bakes and is done. No bowl to clean up, just throw away the bag. That’s great to make right now and freeze because who doesn’t either have zucchini growing in the backyard or a neighbor trying to force you to take some of their over abundant crop? Maybe that’s just a Southern thing:). I have a chocolate chip muffin recipe that’s full of oats and a pumpkin muffin recipe from the Pioneer Woman just to shake things up muffin wise. No getting bored on muffin mornings in our house.
Something else I’ve discovered you can mix up and freeze ahead of time are scones. One of my recipes calls for the scones to be frozen for at least 30 minutes before baking. I found it really improves the textures of the scones, so now I add that step to all my scone recipes, which means I can make big batches of scone dough, roll it out and freeze. No need to thaw before-hand. Try it with your favorite scone recipes!
It doesn’t really matter what you want to serve for breakfast or lunch, what is helpful is having a plan–what to serve, what to buy on sale or weekly, what to freeze–that will make your mornings run as smooth as possible. If anyone has a favorite breakfast recipe please share a link with the rest of us!