French Toast... oven style

Yesterday, on the way home from school, I do what I always do, and I ask

my boys if "Blah, blah, blah" sounds good for dinner.

Even if they say no... it's what's for dinner, so I don't know why I ask... I guess I'm a little

bit Sadist...

But yesterday, when I ask if "French Toast" sounded good, my 9 year old Johnny piped in...

"Oh Mamala... it's my fave... breakfast for dinner."

Well... that's all the help I needed.

But I was tired... I'm not sleeping well, due to Hubby incessant snoring.

So what did I do?

I made French Toast... but in the oven.

I had to homemade Baguettes that I baked on Monday, that were on their way to being stale and moldy in a few days if I didn't either use them or freeze them...

I diagonally sliced both up, whipped up a batch of custard consisting of

12 eggs

2 cups nonfat milk

2 T vanilla

Orange Zest of one orange

I placed all the bread into a large 13x9 stone, and poured the entire egg mixture over all the

bread, soaking it. (This is actually best done the night before, so it gets all soggy and gooey)

Then I popped it into a 375 degree oven for about 20 minutes.

It was divine.

I served it with some sliced and cooked Aidells Chicken and Apple Sausage

and orange slices from our oranges out back.

So yummy!

I wish I had pictures... but we devoured it all so fast... when I remember to snap a shot...

Johnny opened his mouth and said...

"This is all that's left Mama!"

Nice.

I am raising them to be such little gentlemen...

Make Ahead meals... or Cook Once... eat twice!

Let's face it... everyone seems to be panicking these days.

Do we really need to worry about what to make for dinner, on TOP of everything else in life?

NO!

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I, for one, really enjoy the prep I do to ready myself for the week ahead.

I haven't heard too much of whether this helps YOU or not... but I have decided to continue with my message of doing today to save time tomorrow.

***

One of my bloggy friends heads over to a Dinner establishment and buys dinners she helps prepare at the establishment, so she can have them for those days and times I like to call

Arsenic hours or D-Days.

Going to those places is all well and good, but they can be pricey, and if you count in your driving time, gas, being away from home... it is actually a bit more than the cost of the prepared dinner.

***

But... make that same dinner at home, and split it up into 3 meals to be eaten at a later date...

now you're talkin'!

You'll save TONS of money... you'll actually cook three meals at one time...

AND

when you freeze things they are good for 3 months!

What a great idea!

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I LOVE to do this with my Enchilada Casserole.

here's the recipe

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1 large can Las Palmas Green Enchilada Sauce

1 16 oz container low fat sour cream

1/2 cup chunky salsa

1 can diced green ortega chiles

2 cans black olives, sliced

1 lb cheddar cheese

1/2 lb monterey jack cheese (optional)

1 packet or 1 tablespoon of Taco Seasoning

20 green onions, chopped

2 dozen corn tortillas

Cooked Chicken Breast or Shredded Beef, or no meat at all... (optional)

***

Mix the sauce, sour cream, salsa, chiles, 1/2the olives, and 2 cups of the grated cheese together in a bowl.

Get two big stones or casserole dishes with high sides that are at least 12x9

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Place a layer of corn tortillas on the bottom of the pans.

Put about a cup of the mixture in each and spread around.

Sprinkle with green onion, a little olive and some meat if you are using it.

sprinkle with cheese,

place another layer of tortillas, and start the process over again until you have three

layers in each casserole dish.

Bake one for dinner tonight, and bake the other one and let it cool completely then wrap in foil,

date it, and freeze it for another meal when things are just too hectic.

Enjoy!