Orange Almond Breakfast Bake

I found this recipe from Kelly at According to Kelly. Brennen doesn't like food that is orange flavored so I knew I wouldn't be able to make it unless it was for other people, so while my mom and sister's were here I made this one morning. It wasn't my favorite but still really tasty.

orange-almond breakfast bake

rolls:

1 egg

1/4 cup yoplait original 99% fat free orange creme yogurt

1 can pillsbury refrigerated orange flavor sweet rolls with icing

sauce:

icing from can of sweet rolls

2 tb butter

1 tb orange juice

1/2 tsp almond extract

1/4 cup smucker’s sweet orange marmalade

1/4 cup sliced almonds

1. heat over to 400 degrees. spray the bottom of a 9×13″ dish.

2. in a small bowl, beat egg with fork or wire whisk, stir in yogurt until smooth.

3. unroll dough on cutting board. set icing aside. cut each strip in half, crosswise. dip each strip completely in egg mixture, then twist 2 or 3 times, & place in baking dish. bake 10-15 minutes or until golden brown.

4. meanwhile, in a small saucepan, heat icing, butter, orange juice, almond extrat & marmalade to boiling over medium heat. reduce heat to medium-low, cook 2 – 3 minutes, stirring occasionally, until slightly thickened & shiny. remove from heat, stir in almonds.

5. loosen rolls from baking dish with spatula. drizzle with sauce, serve immediately.

Caramelized French Toast

I found this recipe on my friend Stacy's blog, and it is defiantly one worth trying. I think you will make it again and again! I halved the recipe and made plenty.

1cup butter
4 Tbl Corn Syrup
1 1/2 Cup Brown Sugar

12 Eggs
2 Cups of Milk
2 Tsp. Vanilla
2 Loaves Thick Sliced Bread (Texas Toast) - We used regular bread & was still yummy.
Cinnamon to taste

Combine the first 3 ingredients in a small saaucepan. Cook over moderate heat until bubbly. Grease a 9x15 baking dish. Pour syrup into baking dish. Nestle bread slices into the syrup, making 2 layers. Mix together the eggs, vanilla milk and cinnamon and pour over bread. You might have to lift some bread pieces to make sure milk mixture gets under all the bread pieces. Cover pan and refrigerate overnight. Next morning, remove dish from refrigerator and uncover. Preheat oven to 350 degrees. Bake bread for 45 minutes. Loosen edges of the bread then invert pan onto large plate so that caramel is on top. cut into 8 portions and top with berries and yogurt.

Menu Plan 3

Thursday-

B- Muesli

D- Lemon Orzo Pasta

Friday-

B- Caramelized French Toast

D- Pink Sauce Pasta

Saturday-

B- Orange Almond Breakfast Bake

D- Crescent Roll Braid

Sunday-

B- Overnight Cinnamon Rolls

D- Turkey Tenderloin

Monday-

B- Blueberry Coffee Cake

D- Monterey Potato Platter

Tuesday-

B- Cereal

Weekly Menu 2

Monday- Chicken Enchiladas

Tuesday- Lemon Orzo Salad

Wednesday- Tacos

Thursday- Chicken Potatoes

Friday- Pulled Pork Sandwiches

Wonder Balls

These make a great healthy snack to keep on hand. Everyone will love them, kids, teenagers, and adults! I found the recipe here.

One Cup Peanut Butter

One Cup Honey

1/2 Cup Milled Flax Seed (Fiber!!!)

1/4 Cup chopped nuts (This is optional, but we like to add them. We use Almonds)

1/2 Cup of dried fruit (Our favorite is raisins and cranberries)

1/2 Cup of chocolate chips (I use whatever is on hand, milk chocolate, white chocolate, dark chocolate, anything!)

2 Cups of Uncooked Oatmeal

Combine peanut butter and honey in a bowl. Add the oatmeal and flaxseed and mix well. Stir in the chocolate chips, dried fruit and nuts. Now, you will have a big sticky blob of goodness. Using a spoon or your hands go ahead and make cookie dough balls out of them. Next, put them into tupperware. I stack them and use wax paper in between. Place them in your freezer. As they freeze they will lose most of their sticky-ness. We like to keep them in our freezer and pull them out one by one as snacks. You can also refrigerate them for a softer wonderball.

Monterey Potato Platter

I got this recipe from a friend and it is so yummy, and a quick meal when you need one!

Monterey Potato Platter

6 Med potatoes (cut in 1/4 inch slices)

1 lb ground beef

1 cup salsa

2 tsp. chili powder

1/2 tsp salt

1/4 cup melted butter

tomatoes

shredded cheese

shredded lettuce

sour cream or ranch dressing

Arrange sliced potatoes on a greased cookie sheet. Brush with melted butter. Bake in oven at 400 for 30-45 min, turning with a spatula half way through. While potatoes bake, brown hamburger. Add salsa, salt, and chili powder. Simmer ten min. When potatoes are done, top with hamburger mixture and shredded cheese. Bake for a few min until cheese is melted. Top with tomatoes, lettuce, and sour cream or ranch.

Week 2

Monday- Monterey Potato Platter

Tuesday- Dinner with the Clark's

Wednesday- Spaghetti w/ Green Salad

Thursday- Turkey Tenderloin from Sam's Club

Friday- Zesty Penne