It’s the beginning of the month, and so it’s time for another freezer cooking session. Not that I want to.
With summer officially beginning on Monday, I don’t really have the time or the gumption to do a cooking marathon, but I do want to make a few things to help summer go smoothly.
First of all . . . you guessed it – more breakfast pockets. These have been such a hit, and even though I thought I made more last month, they’re gone.
Second, I’m going to make up some more yogurt smoothie ingredients. These are so fantastic on a hot summer day. I cut up some browning bananas and froze them on a glass pan, then transferred them to a Ziploc bag. I also washed and froze some strawberries which were still good, but not terribly delicious. I have no idea if they’ll taste any better in the smoothie, but at least they aren’t going to waste. I need to make some more vanilla-yogurt-ice-cubes, the secret ingredient for these smoothies.
Third – I’m going to cook up the last half of a package of oatmeal pancake mix, and freeze them for breakfasts.
Fourth – I’m planning to try this French Toast Sticks recipe. The actual recipe says it’s for toddlers, but I don’t have toddlers. I do, however, have a large cardboard box full of individual dipping packages of syrup. I am, you know, the person who will take anything . . .
I think this will be a fun breakfast for the kids.
By the way, I just found the above recipe in this great post about freezer-breakfast ideas through the links at Lifeasmom.com’s freezer cooking linkup. There is so much inspiration to be found there.
