Friday, June 1, 2018

Cookbook Review: Prep-Ahead Breakfasts and Lunches: 75 No-Fuss Recipes to Save You Time and Money by Alea Milham


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Prep-Ahead Breakfasts and Lunches: 75 No-Fuss Recipes to Save You Time and Money by [Milham, Alea]




Ready-To-Go Meals In No Time
This new recipe collection from Alea Milham, author of Prep-Ahead Meals from Scratch and founder of the blog Premeditated Leftovers, is bursting with fresh, time-saving ways to fuel your family and yourself. Ready to end the days of skipped breakfasts and takeout lunches? With Alea’s expert advice, you’ll have your fridge stocked with homemade grab-and-go meals, full of ingredients you can feel good about.
Simple do-ahead techniques help you savor even the busiest weekday mornings. Find breakfasts the whole family will enjoy, with options like Italian Vegetable Mini Frittatas, Garlic and Rosemary Sweet Potato Pancakes and Strawberry Rhubarb Baked Oatmeal. Packing lunch doesn’t have to mean the same old soggy salad! Batch cooking and ingredient prep make grabbing a flavorful meal from your lunch bag a no-brainer. Try the Bourbon Beef and Quinoa Bowl, Chopped Chimichurri Steak Salad and Chicken Marsala Pockets. Skip the pre-packaged snacks and try Alea’s recipes for your own treats and desserts, too.
Prep-ahead meals take planning, so let Alea do the hard work for you. Recipes include instructions on how to store and reheat each dish, taking the guesswork out of meal prep. This book will help you build money-saving shopping habits and adopt clever cooking strategies that stick. From flavorful hot cereals and breakfast breads to one-bowl wonders and salads on the go, quick morning and afternoon meals will become the highlight of your day.

My thoughts:

I love these recipes because they are an unique or a different take on classics.  Alea gives instructions on how to prep ahead or make ahead, so you can have an easier time in the kitchen. I'm making my way through this cookbook and my favorite recipes so far are the Chicken Fajita Stuffed French Toast and the Cinnamon Roll Oatmeal.  

I could hear "oohs and this is good" when they took their first bite of the Chicken Fajita Stuffed French Toast.  One of those came from my husband who was very skeptical of the french toast aspect.  I had to convince him it was nothing like regular french toast!  

I loved this video, it shows just how easy it is to make. Alea was also kind enough to give us the complete recipe from the book!   I posted that below the video. 

These sandwiches cook fast so make sure you prep ahead all the ingredients!  




Chicken Fajita Stuffed French Toast

Filling Ingredients:
·         1 tablespoon olive oil
·         1 pound boneless, skinless chicken breast or thigh, cut into thin strips
·         1 medium bell pepper, cut into 1/4 inch thick strips
·         1 medium red pepper, cut into 1/4 inch thick strips
·         ½ cup thinly sliced red onion
·         1 tablespoon taco seasoning mix (recipe included in the cookbook)
French Toast Ingredients:
  •  4 large eggs
  •  ½ cup milk
  • 1 tablespoon taco seasoning
  • 24 slices of sandwich bread 
  • 12 slices of medium cheddar cheese
  • 12 slices of Monterey Jack cheese
  • Olive oil
Directions:
To make the filling, heat the oil in a large skillet over a medium heat. Add the chicken and cook for 4 to 5 minutes or until the chicken is browned. Add the green bell peppers, red peppers, onion, and 1 tablespoon of taco seasoning. Toss to coat the chicken and vegetables. Cook for approximately 5 minutes or until the chicken is cooked through.
To make the French toast, add the eggs, milk, and 1 tablespoon of taco seasoning to a shallow dish. Use a whisk or fork to blend the ingredients.
Heat a tablespoon of olive oil in a large skillet.
Add 2 slices of bread to the egg mixture. Soak only one side of the bread. Do not flip it over.
Place the slices of bread, soaked side down on the skillet. Top one piece of bread with a slice of cheddar cheese and top the other one with a slice of Monterey Jack cheese. Add the filling to the slice with cheddar cheese.  Once the slice with Monterey Jack has melted and the bread has browned, flip it cheese side down on top of the chicken and peppers. Remove the Fajita Stuffed French Toast from the skillet.
Repeat with the remainder of the ingredients.
Storing and Reheating:
Once the French Toast is cool, place it in an airtight container in the refrigerator for up to 3 days. To freeze, place parchment paper or wax paper between the French toast, then place it in a sealable freezer bag. You can freeze French Toast for up to a month.

To reheat, preheat an oven to 400 degrees. Place the French toast on a lightly greased cookie. Cook for 5 – 6 minutes on each side. Take a core sample to ensure they are heated through. You can reheat French Toast in a microwave on high for 30 – 60 seconds, but it won’t be as crisp.





I was given this book from the author.  I was not required to give a positive review. 


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