Nomdays are changing like the season. Due to job changes
and the realization that some of the assumptions I make when creating meal
plans do not fit every lifestyle, Nomdays are going to get a bit more diverse
as we sail into 2013.
Since the beginning, Nomday recipes have centered primarily,
around the ability to reheat pre-made meals. What if this is not possible? I
have also focused on meals of the late day variety, lunches or dinners. What if
your schedule is such that you would rather a quick and easy to take on the
road breakfast meal? Something in place of a donut and more substantial than a
breakfast bar would be great, right.
So, beginning this week Nomday is a three part blog
entry; break-super-fasts, lunch-overs, and of course the much loved crockpot of
plenty. If the single entries become too long and unwieldy I will break them
into three consecutive posts, but let’s see how this works first. Thank you so
much for reading!
Part 1: Breakfast on the Move!
This week, to start off slow on the breakfast, a favorite
found originally by a friend on Google+ and modified to appease the varied
appetites.
Breakfast Muffin Cups
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: 1 – 2
Required Tools:
-
Standard size muffin tin
-
Griddle or large skillet
-
Tongs or fork
Ingredients:
1
Dozen Eggs
12
slices of regular cut bacon / 1 lbs. ground breakfast sausage
8
oz. Cheese of choice (we use shredded sharp cheddar or crumbled feta)
Veggie
of choice (baby spinach, small broccoli florets, and grape tomatoes work well)
Salt
and pepper to taste
Cook bacon in skillet until brown but not crunchy. Line
muffin tin with bacon. Crack one egg in each bacon ‘cup’ top with veggie,
cheese, and seasoning. Cook in oven at 350 for about 20 minutes or until eggs
are desired texture. If you choose to do this with the sausage: press a thin
layer of sausage into each muffin cup and cook in oven at 350 until sausage
begins to brown, then follow recipe as if with bacon. *Note: the sausage cups
tend to be a bit more greasy.
Lunch/ Dinner:
Preparation Time: 10 minutes
Cooking Time: 1 – 2 hours
Serving size: 1 – 2 thin slices
Required Tools:
-
Large roasting pan
Ingredients:
3
lbs. pork roast
1
medium onion, sliced
3
cloves garlic, crushed
1
lbs. carrots
1
lbs. potatoes, cubed
4
ears corn, cut
Salt
and pepper to taste
Cook roast with garlic and onion, salt and pepper in oven
at 400 until meat begins to brown, add remaining ingredients and cook until
meat is at appropriate temperature. For dinner: serve with veggies as side
dishes. For lunch: thin slice remaining roast and serve on bread with cheese.
This is great cold or reheated.
I hope this new format is more helpful. It does make for
a very busy Nomday cooking day but it is worth it all through the very busy
week. Thank you for reading! Enjoy!
