overnight baked french toast

 a yummy option for dinner or breakfast or truly anytime!

NEED: 

• 1 small loaf day-old French bread (or about 1/2 of a large loaf)

• 5 eggs

• 3 TB. sugar

• 1 tsp. PURE VANILLA EXTRACT

• 21/2 Cups whole milk

• 1/4 Cup flour

• 6 TB. packed brown sugar

• 1/2 tsp. PENZEYS CINNAMON

• 1/4 Cup (1/2 stick) butter

• 1 Cup blueberries

• 1 Cup strawberries, sliced

DO: 

• Lightly grease a 9x13 pan. 

• Cut the bread in 3/4-inch slices. Layer in the pan, fitting snugly. 

• In a bowl, lightly beat the eggs, sugar and VANILLA. Stir in the milk. 

• Pour over bread; turn bread slices over. Cover and refrigerate overnight*. 

• When you are ready to serve:  

• pre-heat the oven to 375°. 

• In a bowl, combine the flour, brown sugar and CINNAMON. 

• Cut the butter in bits, add to the mix and rub together to make a crumb topping. 

• Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread. Sprinkle with crumb topping. 

• Bake at 375° for 35-40 minutes, until puffy and golden.

*Overnight soaking of the bread is what causes the dish to puff up and be very creamy when baked. If you don't have overnight, at least let it soak for a few hours.

Prep. time: 15 minutes plus overnight in the fridge
Cooking time: 35-40 minutes
Serves: 6-8

pizza for all

 pizza is one my summer go to dinner options- we may be feeding 2, 3, or 4 (plus). i can keep the premade dough on hand in the fridge- and again i can keep 1, 2, 3......+ and make the amount i need. plus it can be baked, grilled, "blackstoned", etc. so you have options! AND BONUS: for those of use who have dietary restrictions, you can make it tailored to what you CAN eat!!!

but my very favorite part is that everyone gets to have what they like :) it is a creative process and those of us who like "fun" toppings can explore! 

let's talk crust

i have a variety of crusts that we use- 

• "Jus-Rol" Round and Thin Crispy **family favorite
• these are the ones in the pictures below 
• you will find them in the refrigerator section (think butter area) 
• last for around a month in the fridge
• super thin 
• cook up in 14-18 minutes
• come on parchment paper- you unroll the dough (keeping it on the parchment) and place on a cookie sheet- this means NO CLEAN UP!
• Jus-Rol also has other options like regular crust, square crust and personal pizzas 
• Jiffy Box 
• we also use betty crocker packets, or pillsbury 
• we love that these last forever in the pantry 
• does not take long to mix, let sit and enjoy!
• we prefer these on the blackstone
• Mama Mary's 
• these are a preformed, precooked crust 
• we also use the meijer or baboli brand 
• found usually in the ethnic aisle at meijer (near pepperoni, bottled parmesan cheese, etc)
• SUPER FAST to cook 
• these are the crusts that my teens are most likely to use when they are making their own lunch
• GLUTEN FREE OPTION: Schaer  **My favorite GF option
• this is tricky as most GF options taste like  cardboard or just weird 
• Schaer makes a tasty crust- texture is decent (even as leftovers)  
• small funky smell or aftertaste- similar to like a beer crust (kind of yeasty) 
• LASTS FOREVER in the pantry 
• easy to bake 

to top it off

if i am making pizza at home, i want it to be easy! let's talk about each of the pizzas i made last night and what i used that we already had on hand

bbq chicken

• brushed with garlic olive oil (regular olive oil works, or you can forgo it)- we like the bit of extra flavor and crisp to the outer edges
• followed by bbq sauce from a bottle (we used famous daves)
• topped with: 
• shredded cheddar and shredded mozzarella
• precooked cut up chicken
• we had a package of sliced precooked chicken breast in the fridge- but you could also use leftover chicken, rotisserie chicken, etc. 
• finely diced jalapeno 
• banana pepper rings

nectarine ham & basil

this was TASTY!

• brushed with garlic olive oil on the crust 
• sprinkled with fresh ground pepper and a bit of salt 
• topped with: 
• fresh mozzarella chunks
• regular shredded mozzarella scattered between the fresh 
• tiny diced jalapeno 
• tiny diced ham steak (i had this in the fridge but you could also use lunch meat, etc.) 
• thin sliced nectarine 
• after baking: lots of fresh sliced basil and a drizzle of hot honey 
• i did not have any hot honey so i mixed siracha and honey together 
• add one more sprinkle of salt

pepperoni 

and of course pepperoni!

• brushed crust with garlic olive oil 
• regular pizza sauce (we always have this in the cupboard and fridge) 
• pepperoni under the mozzarella and on top!

Maple Mustard Chicken Salad

 

ingredients
CRUMBED CHICKEN TENDERS
Skinless chicken breast 450 g
1 ½ cups Panko breadcrumbs 105 g
½ tsp Salt
3 tbsp Mayonnaise
2 tsp Dried chives
2 tbsp Fresh parsley, finely chopped
HERB ROASTED POTATOES
Potato 600 g
1 tbsp Garlic infused oil
½ tsp Dried oregano
½ tsp Dried thyme
Season with salt and pepper
SALAD
4 cups Iceberg lettuce, shredded 220 g
1 ½ cups Continental cucumber 240 g
1 cup Grated cheddar cheese, optional 114 g
DRESSING
3 tbsp Mayonnaise
1 tbsp Dijon mustard
½ tsp pure maple syrup (optional - add to taste)
Season with black pepper

Method

1. Pre-heat the oven to 200ºC (390ºF) bake function or 180ºC (355ºF) fan forced.

2. This recipe needs two roasting pans. Line one roasting pan with baking/parchment paper. Place a wire rack in the other roasting and lightly spray the rack with cooking oil (this will stop the chicken from sticking).

3. Prep the potatoes: Scrub the potato skins and slice the potato into small bite-sized pieces. Place in a bowl and drizzle over the garlic infused oil, sprinkle with thyme and oregano, then season with salt and pepper. Gently toss until the potato is evenly coated. Then place in the lined roasting pan.

4. Crumb the chicken: Slice the chicken breast into evenly-sized chunky strips. Mix the mayonnaise, dried chives, and chopped parsley in a shallow bowl. Next, mix the breadcrumbs, salt and black pepper in a separate bowl. Lightly roll each chicken tenderloin in the mayo batter and then into the breadcrumb mix. Place the crumbed chicken on the prepared wire rack in the roasting tray. Repeat until all chicken pieces are covered.

5. Bake the chicken and potato: Pop the potato and chicken in the oven and bake for 20-25 minutes until the potatoes are golden and crispy and the chicken is golden and cooked through.

6. Prep the salad: While the potato and chicken cook, prep the remaining ingredients. Slice the iceberg lettuce and peel and chop the cucumber. Grate the cheese. Pop the lettuce, cucumber and cheese into a salad bowl.

7. Make the maple mustard dressing: Mix the mayonnaise, Dijon mustard and maple syrup in a small bowl and season with black pepper.

8. Once the chicken and potato are cooked, remove them from the oven. Allow to cool for a few minutes, then slice the chicken into bite-sized pieces.

9. Assemble the salad: Add the potato and chicken to the salad bowl, toss gently to combine and drizzle in maple mustard dressing. Sprinkle with a little bit of chopped parsley if desired!

---

Hints

Dairy free option: If you need to be dairy free, then leave out the cheese or swap in vegan cheese.

Gluten free option: Swap in gluten free breadcrumbs instead. You can make your own gluten free panko bread crumbs at home by taking 6 slices of gluten free white bread. Remove the crusts and break into small pieces, place them into a food processor and pulse into crumbs. Line a baking tray with baking/parchment paper, then add the crumbs over the tray in a single layer. Bake in the oven at 100ºC (210ºF) for 40 minutes or until completely dried.

Nutrition Information (per serve)
Energy

crunchy asian slaw

 https://recipesfiber.com/easy-crunchy-asian-cabbage-slaw-sesame-dressing/#recipe

Vegetables

• 2 cups Green cabbage, thinly shredded (about 1/2 medium head)
• 1 cup Red cabbage, thinly shredded (about 1/4 medium head)
• 1.5 cups Carrots, shredded (about 2 large carrots)
• 4-5 pieces Scallions, thinly sliced (green and white parts)
• 0.5 cup Fresh cilantro, chopped (optional)
• 0.25 cup Toasted sliced almonds or cashews

 Dressing

• 0.25 cup Toasted sesame oil
• 2 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey or maple syrup
• 1 tablespoon Toasted sesame seeds
• 1 clove Garlic, finely minced
• 1 teaspoon Fresh ginger, grated
• 1 pinch Red pepper flakes (optional, for heat)

Instructions

 

• First, prep your veggies. Thinly slice both cabbages and place them in a roomy mixing bowl. Shred the carrots and add them in. Slice the scallions and toss those in as well. If using cilantro, roughly chop and add it to the bowl.
• In a separate small bowl or jar, whisk together the dressing ingredients: toasted sesame oil, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame seeds, garlic, ginger, and red pepper flakes if you like a little kick.
•