Come Along As I Meal Prep For The Week

Creamy French Toast // Q Kitchen
Ingredients:
2 loaves sturdy bread (I used potato bread I found in bottom of my freezer)
4 cups flavored liquid coffee creamer of your choice (or 4 c milk)
18 large room temperature eggs beaten until all yolks are broken and mixed well with whites
2 Tbs each: cinnamon, nutmeg and vanilla
1 stick melted unsalted butter ( or 1/2 C) **VERY IMPORTANT**
Directions:
*This freezes best when baked first. Preheat oven to 375 degrees (F)
1.) Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg and vanilla and melted butter in large bowl.
2.) Cut all slices of bread into 3 strips and add in small batches to the fluid mix ensuring all sides are evenly coated.
3.) Place each dipped piece of bread onto a generously greased cookie sheet and bake in a 375 degree preheated oven for 8 - 10 minutes on each side. Be sure to flip after 8 minutes so neither side is soggy or (worse) burned.
4.) When the French toast is gently browned (or browned to your liking) and is easily lifted with an egg turner or spatula, remove all pieces gently from the cookie sheet and place on a cooler rack until they are completely cooled.
**Do NOT allow to cool on cookie sheet as they tend to stick**
TO FREEZE: Place on a cookie sheet in a single layer in freezer to allow each slice to freeze individually. After 3-4 hours, remove 3-4 slices and wrap together with wax paper and place in a freezer bag OR put all the slices neatly into the gallon sized freezer bag. Be sure to get all air out of your bag then zip completely before returning to freezer.. These can be taken from freezer night before and microwaved wrapped in a paper towel for 30-45 seconds then eaten OR removed directly from the freezer bag and heated in a microwave wrapped in a paper towel or parchment paper for 45 seconds on each side. ALWAYS REMOVE ALL AIR FROM FREEZER BAG before returning it to the freezer.

Make-Ahead French Toast Mix for freezer:
Ingredients:
12 eggs with yolks broken and gently whisked before adding the following:
2 Cups coffee creamer OR milk
1/2 Tbsp each of cinnamon, nutmeg and vanilla extract
1/4 C melted UNSALTED butter-cooled well
Directions:
Whisk until all items are blended well
Label a gallon freezer bag with recipe name and directions for preparation BEFORE
Pouring into a gallon FREEZER bag and gently squeezing all air out of bag before laying completely flat in your freezer for 4-5 hours before standing upright or just leave flat until ready to use
Preparation Directions:
THAW OVERNIGHT IN FRIDGE!
Make sure bag is securely closed before shaking bag and squishing gently with your fingers to make sure all ingredients are mixed together and no pieces are icy OR whisk in a bowl before using to make French Toast OR adding over cubed up bread for a breakfast bake. Refer to recipe for

French Toast Bake / Casserole Q Kitchen
Ingredients:

*With THIS recipe, I use 1 whole bread bag full of crusts, end pieces and scraps of bread that I save in my freezer and usually 1 bag can make 2 9 x 13 casserole/bakes

Ingredients:
4 cups flavored liquid coffee creamer of your choice (or 4 c milk)
18 large room temperature eggs beaten until all yolks are broken and mixed well with whites
2 Tbs each: cinnamon, nutmeg and vanilla (if using unflavored milk or cream use 1/3 cup vanilla)
2 sticks melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** Allow butter to cool to room temperature or it could slightly cook your eggs

Directions:
1.) Break the yolks and whisk gently the eggs into a large bowl
2.) Add the creamer (or milk), cinnamon, nutmeg, vanilla and melted, cooled butter into bowl with beaten eggs.
3.) Place crusts, and cut pieces of bread up to halfway in your generously greased 9 x 13 casserole dish (or roaster pan).
4.) Add egg mixture over top of bread layer and bake COVERED in a 400 degree preheated oven for 30 minutes.
5.) When the French toast is mostly dry on top, remove cover and return to oven for 15-20 minutes. Once top is completely dry and browned to your liking, check for doneness with a knife in the center.
6.) When knife comes out clean, remove from oven and allow to set for additional 10 minutes before serving.

IF FREEZING, place uncovered in refrigerator to fully cool (2-3 hours) before covering with parchment paper or plastic wrap then cover completely with aluminum foil. Make sure your aluminum foil is scrunched around the edges of pan before placing in freezer.

Label with Following Directions:
French Toast Casserole: THAW IN REFRIGERATOR OVER NIGHT. Cut into serving size pieces and microwave for 30-45 seconds then check. If necessary, reheat in microwave in 30-45 second intervals until heated through and to your preference

Stuffed Pepper Casserole Recipe:
https://qkitchenbeyond.blogspot.com/2023/07/stuffed-pepper-casserole-freezer-meals.html

Greek Goddess Marinade:
Mix Well in a gallon - sized freezer bag: 16 - 24 oz Greek Goddess dressing, 1/2 C cooking oil and 1 Tbs Crushed Red Pepper Flakes. Add 2 lbs chicken fillets to marinade in bag. Remove all air out of bag and zip closed. Lay flat in freezer.