Saturday, August 14, 2010

Taking Sunday Off

For the past month I've been trying to really give myself a chance to rest on Sundays.  I don't usually do laundry that day, unless something extreme happens.  I try to relax with our little family, or sometimes we see extended family on Sundays after church.

But one other thing I've been doing is trying to cook ahead on Saturday in preparation for Sunday, so that I can rest.  Here's what I do.  For breakfast, I make a casserole or dish that can be made ahead.  I put it together the night before and then just pop it in the oven when I wake up Sunday morning.  Breakfast is served!  I'm also using my crockpot every Sunday so that when we get home from church, lunch is ready.  And then Supper can just be whatever everyone finds in the 'fridge.

So, I just finished my food prep for tomorrow and I thought I'd share it with you.  For breakfast tomorrow, we are having a recipe I adapted from one called "Christmas Morning Surprise" that I clipped from a newspaper several years ago.Cook 1 pound of bacon and crumble it.  I do mine on a rack in the oven.  And I crumbled it in the food processor.  Then melt a stick of butter in a 9x13 casserole dish.  Crumble 30 saltine crackers into the butter, then top with 2 cups of shredded cheese (we're using colby for tomorrow because that's what I have on hand) and the crumbled bacon.  Pour over top 6 eggs that have been thoroughly combined with 2 cups of milk.  Cover and refrigerate overnight.  In the morning bake 30 min. in a 350 oven.

For lunch, we're having ham and green beans. 

I think this is a Pennsylvania Dutch dish, but it's so easy and very delicious.  You put some green beans (I have a little over a pound I think) 2 smoked ham hocks (sometimes the store calls them ham shanks) one large onion chopped, and 4 potatoes cubed into your crockpot.  Cover everything with water and let it cook for a LONG time.  I actually put mine on low tonight and we won't eat it until 1 PM tomorrow.  I like that ham hock to really make a flavorful broth.  And anytime you make a bone broth, the longer you cook it the better.  The potato gives off some starch and this broth gets a little thick.  Before you serve it, remove the ham from the bones and discard the bones.  Put the ham back into the pot and serve.  It's great with a loaf of fresh bread...oooo  I think I need to get the bread maker out of the cupboard for tomorrow's lunch!

Well, that's the plan for tomorrow.  How do you prepare for Sunday?

2 comments:

  1. Sounds yummy and such a good idea. Do you have a particular source you like you use for your make-ahead breakfast recipes?

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  2. I've got 5 pulled together so far. I'll start posting them in the coming days and weeks. Stay tuned!

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