I picked up a lot of eggs on sale, and some Buttermilk at 50% off so I needed to use them up. I did these while Kian was at school…let me tell you I’m not sure how I have been cooking with him around! I got so much done I was afraid I had left out steps.
First I did the pancakes and Quiche
Just use your favorite Buttermilk Pancake recipe. Let the pancakes cool and then place on a cookie sheet so that the pancakes do not touch and freeze. Then put in a ziploc bag. I love having pancakes in the freezer. They are easy breakfasts, and super fast for dinner when we are trying to get everyone out the door. I just reheat them by putting them in the toaster.
While I was waiting to turn pancakes I mixed up the quiche:
Spinach Bacon Quiche
1 Pie Crust
4 slices cooked bacon chopped
½ cup sour cream
½ cup milk
3 cups chopped fresh spinach
2/3 cup cheese (I use Colby Jack, but any flavor will work)
Place crust in pan. Set aside. Beat eggs slightly, mix in sour cream and milk. Stir in spinach, bacon and cheese. Pour egg mixture into pie crust. Cover with Aluminum foil and freeze overnight. In the morning I usually put it into a Ziploc bag to keep it from getting freezer burn. When you are ready to eat, remove from bag leave covered with aluminum foil and cook at 450 for 1 hour 45 minutes. Remove foil and let cook another 10 minutes or so to brown the crust. Baking straight from frozen makes the fluffiest quiche I’ve ever had! Definitely a meal that is better when frozen.
I doubled this recipe because I had picked up 2 pie crusts from Aldi on clearance after Easter.
Next I started on the Chicken and Biscuits. I had already cooked and shredded chicken in the freezer so it went pretty fast.
Chicken and Biscuits
Cook 1 pound of chicken. Shred or cube. In a saucepan mix together 2 cans cream of chicken and 2 cups of milk. Stir and heat on low until well mixed. Add chicken, dash pepper and ¼ tsp. parsley flakes. Let cool and store in Ziploc bag or a container. Freeze. When ready to eat, let thaw in fridge overnight (In a pinch I’ve used the microwave to thaw it. Or even put it in a large saucepan and put it on warm and covered it. Heat Sauce then pour over biscuits and top with shredded cheese.
Flaky Buttermilk Biscuits
2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk
Preheat the oven to 450. Line a baking sheet with parchment or spray with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle (like you’re folding a letter) and pat out again to about 6 x 9 inches. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter). Place on prepared baking sheet and bake 10-12 minutes, or until golden brown. Serve warm and enjoy! To Freeze: Place on pan lined with aluminum foil. Do Not Bake. Put in freezer. Let freeze 6-10 hours, then place in Ziploc bag. When you are ready to bake, place on cookie sheet and bake at 450 for about 15 minutes.
Finally I made up the soup. This recipe is huge, so we ate some for dinner tonight and had enough to freeze for another meal.
Broccoli Cheese Soup
8 cups water
6 chicken bouillon cubes
1 1/2 sticks butter
3/4 cups flour
1 bag frozen broccoli
8 ounces shredded cheddar cheese
Put water in large pan with bouillon cubes, bring to boil so that the cubes dissolve. In a small saucepan melt butter on low heat then add flour. Stir into boiling water and continue stirring until smooth. Add broccoli and let simmer 4-5 min while stirring. Add cheese.
That’s it! When We eat these meals I’ll snap some pictures.