I am sure that I am not alone in the “busy bee” parent department! Or, perhaps you are not yet a parent but, you are a busy college student or business executive. Whatever has caused your “busy bee” status, I am sure that you could use some recipes that can be made prior to needing them and some that can be made and then frozen for the future!
A “busy bee” make-ahead breakfast idea!
A lot of make-ahead meals are made in casserole form because they can be stored in the fridge or freezer really well and they are really easy to put together and bake. But, I found this make-ahead breakfast idea that isn’t a casserole at all!
Refrigerator Buttermilk Pancakes
Recipe thanks to Do Ahead Cookbook published by Oxmoor House
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 ¼ cups buttermilk
- ¼ cup of vegetable oil
Instructions
- Combine first 5 ingredients in a large bowl and stir well
- Combine eggs, buttermilk, and oil
- Add to dry ingredients and stir until moistened
To store:
- Refrigerate batter in a lightly covered container for up to 1 week
To serve:
- Gently stir better (add milk or water if the batter is too thick)
- For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
For blueberry pancakes
- Fold 1 cup fresh or frozen blueberries into batter just before cooking.
“Busy bee make-ahead lunch or brunch idea!
Quiche is a popular brunch food because it is easy and delicious! This make-ahead quiche recipe can be made without too much fuss and is a great way to use up leftover ham from the holidays!
Crustless ham quiche
Recipe thanks to Do Ahead Cookbook published by Oxmoor House
Ingredients
- 1 cup diced cooked ham
- ½ pound fresh mushrooms, sliced
- 1 tablespoon butter or margarine, melted
- 4 eggs
- 1 cup sour cream
- 1 cup small curd cottage cheese
- ½ cup grated parmesan cheese
- ¼ cup all-purpose flour
- ½ teaspoon dried whole dill weed
- ½ teaspoon dry mustard
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon pepper
- 1 cup shredded swiss cheese
- ½ cup chopped fresh parsley
Instructions
- Cook ham in a skillet over medium heat until lightly browned, set aside
- Saute mushrooms in butter in a skillet over medium heat until tender (about 10 minutes).
- Sprinkle mushrooms and reserved ham evenly in a greased 10-inch quiche dish
- Combine eggs and next 8 ingredients in container of an electric blender
- Process until smooth
- Stir in cheese and parsley into the egg mixture
- Pour-over ham and mushrooms
- Bake at 350 degrees Fahrenheit for 40 to 45 minutes or until set
- Let stand 10 minutes before serving
This dish can be put together and stored in the refrigerator for up to two days or in the freezer for about a month or two.
“Busy Bee make-ahead dinner idea!
This is a great make-ahead meal for people who want to shake things up! Teriyaki chicken is a unique flavor that may not please everyone, but I highly recommend it!
Roasted Teriyaki Chicken
Recipe thanks to Do Ahead Cookbook published by Oxmoor House
Ingredients
- 1 (3 to 3 ½ pound) broiler-fryer
- ⅓ cup dry sherry
- ¼ cup of soy sauce
- ¼ cup honey
- 2 tablespoons orange juice
- ½ teaspoon five-spice powder
- ¼ teaspoon garlic powder
Instructions
- Remove giblets and neck from chicken and reserve for other uses
- Rinse chicken with cold water and pat dry.
- Place chicken in a zip-top heavy-duty plastic bag
- Combine sherry and remaining ingredients in a small bowl and stir well
- Pour marinade over chicken
To store
- Refrigerate chicken up to 24 hours, turning occasionally
To serve
- Remove chicken from marinade, reserving marinade
- Place marinade in a small saucepan
- Bring to a boil, reduce heat and simmer 5 minutes
- Place chicken skin side up on a rack in a roasting pan
Bake chicken, uncovered at 375 degrees Fahrenheit for 1 ½ hour or until done, basting occasionally with marinade
