Make a Hot Breakfast in Minutes
In the colder months, there’s just nothing that beats waking up to a hot breakfast. But you don’t have to get up in the wee hours of the morning to pull it off.
You can take a half hour one weekend and make a quadruple batch of Freezer-Friendly Baked Oatmeal. Then, you can pull out a pan of it the night before you plan to serve it.
Or, mix together all the dry ingredients for my Baking Mix and then use it to make Cinnamon Roll Biscuits in just 10 minutes or less. If your family loves waffles or pancakes, you can mix all the dry ingredients for your favorite recipe ahead of time and then just add the wet ingredients at the last minute, saving you prep time.
I’ve also mixed up pancake or waffle batter a day or two ahead of time and refrigerated it and used it in the morning. It gets a little thicker, but it still works well. If need be, you can always add a little extra water or milk to thin it down.
If you’re on the run a lot and don’t have time to sit down for breakfast, try Make-Ahead Breakfast Burritos. You can assemble them on the weekend and freeze them and then just pull one or two out and zap in the microwave before heading out the door. They are delicious and so much better for you and less expensive than anything you’ll find at McDonald’s.
Have some extra time? Wow your family with these Bread Machine Cinnamon Rolls or amazing Pumpkin Scones.
Double the Pot of Soup
Soup is one of the best antidotes for chilly weather. I like to make a big pot of Hamburger Vegetable Soup or Three Bean Chili Chowder to use for multiple meals that week. If your family doesn’t mind eating the same thing more than once in a week, this might work well for you, too. If not, you can freeze half the pot and save it to serve again in a few weeks.
Serve some yummy Homemade Bread, Bread Machine Buttery rolls, or World’s Best Honey Cornbread and you’ve got a nutritious and scrumptious meal that will fill everyone’s tummies up without costing you an arm or a leg.
Use Your Crockpot
The sooner you can become friends with your crockpot, the easier your life will be. If you’ve never used the crockpot before, start with something really easy like my Italian Chicken Recipe. If you don’t want to mess with freezing this ahead of time, just dump the bag of frozen chicken and the bottle of dressing into the crockpot and cook on high for 4-6 hours. You can also do the same idea with your favorite barbecue sauce to make barbecued chicken in the crockpot.
Crockpots aren’t just good for quick and easy main dishes. You can also make Applesauce, Apple Butter, Pumpkin Puree, and even yogurt in your crockpot. For hundreds of other crockpot recipes and ideas, see the Crockpot 365 blog.
What are your favorite quick, easy, and inexpensive autumn meal ideas? I’d love to hear!
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Lindsey says
One of my favorites for fall is apple bran muffins. I’m always stocking up on apples when they go on sale and then I need something to do with all of them. The bran muffin recipe I use comes out pretty healthy and I make a few dozen to keep in the freezer and pull out a little at a time for breakfasts on the go.
Julie says
At the bottom of this post, I have a recipe for “Sausage Soup” it uses very few ingredients (most are pantry staples) and can be made quickly and inexpensively too- if you can get a good deal on the sausage- I usually wait for a $2.50 or $3.00 a roll deal plus a coupon and then I stock up. I also usually keep some cubed zucchini in the freezer so I have it avaiable when the sausage goes on sale. http://teachinggoodeaters.blogspot.com/2011/10/zucchini-yum.html
Jennifer Van Dahm says
I love to make my easy CHICKEN POT PIE. It tastes like I spent hours in the kitchen! Comforting flavors, perfect for a cold, rainy day! Here is my recipe: http://jennifervandahmwhatscookinrecipes.blogspot.com/2011/10/easy-chicken-pot-pie.html
John says
Mmmmmm…. Soup good!
Kirstin says
I am not an oatmeal fan. I don’t like the consistency of it. I can’t stand mushy things like soggy bread. Does this baked oatmeal end up having that regular mushy soggy oatmeal consistency or is it crunchy like a cereal?
I don’t want to “waste” my time trying this if it ends up being mushy but I am always looking for different breakfast ideas.
Crystal says
If you cook it longer, it’s crunchier and much yummier than regular oatmeal. 🙂
kathleen says
i have two questions. first can anyone recommend a good but affordable bread maker? also i’ve been told before that you can just put frozen meat in the slow cooker, so it is safe to do this?
Dawn says
Your hamburger vegetable soup is our favorite fall meal!! I make it with ground venison because that is what we use, and add okra, corn, and whatever else I have…usually some type of beans. My soup HATING husband LOVES it!!!
Amy f;) says
My family will be grateful- no one has like my cooking lately…I’ll give these a shot, maybe I’m just getting too creative.
Kassi says
Have you tried Root Beer Chicken? It is equal parts root beer and BBQ sauce(I use an 18 oz bottle of BBQ sauce and then pour the root beer into the container to get equal parts. I use 6 chicken breasts). Then add the amount of chicken you would like. Serve over rice. I cook it in the oven on 375 for about an hour. It is one of our favorites and super easy.
Heather says
Big batch of pumpkin black bean soup (served with a touch of sour cream and roasted pumpkin seeds on top) and a couple of batches of pumkin cornbread (freeze the extra and reheat a little before serving) Always a big hit. We also love sweet potato apple muffins (freeze extra and use for a quick breakfast)
Julie says
Holy moly!! Pumpkin, black bean soup sounds awesome! Do you have a recipe you can share??!! Hmmm… come to think of it, sweet potato apple muffins sound great too (recipe?)… I want to come eat at your house 🙂
Heather says
(I have not made it with the sherry and it is still delicious)
3 cans of black beans, rinsed and drained
1 can diced tomatoes — with juice
1 onion — chopped
1/2 cup shallots — minced
4 garlic cloves — minced
1 tablespoon cumin — ground
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
4 cups beef broth
1 100% pure pumpkin (15 oz can)
1/2 cup dry sherry
1/2 cup sour cream
1/4 cup pumpkin seeds, roasted
Puree black beans and tomatoes(with juice) in blender and set aside. If it gets thick, add a little of the broth to ease blender.
Saute onions, shallots and spices in butter over medium heat. When onions and shallots have softened, then add garlic and stir until fragrant. Add broth and pumpkin and stir until well combined
Add pureed black beans and tomatoes. Return soup to saucepan and simmer until soup has thickened. If an entirely creamy soup is desired, onion mixture can be blended before combining.
Before serving add sherry.
Garnish each bowl with a dollop of sour cream and pumpkin seeds.
Heather says
Sweet Potato Muffins
2 1/2 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 melted butter (unsalted works best but you can use regular)
1/4 cup oil
1 cup mashed cooked sweet potato (pumpkin also works great as does banana)
1 egg, beaten
1/2 cup buttermilk
1 cup chopped apple (can use 1/2 cup walnuts if using banana or 1/2 cup shredded unsweetended coconut tastes great if using pumpkin)
Heat oven to 375. Comibne dry ingredients in one bowl. In another whisk wet ingredients. Fold wet mixture into dry and stir just until combined. Fill muffin cups and bake for 20 to 25 minutes.
Julie@Teaching Good Eaters says
Heather, Thank you for taking the time to reply and write down both of these recipes. I can’t wait to try them!!!
kimberly says
I love my crockpot! Purchased it a year ago and have used it so many times. I make different kinds of soups including chillies but I love making chicken curry with it because it doesn’t stink up the place.
Meredith says
A lot of people don’t know this but we make baked potatoes in the crock pot. I have the worlds largest crock pot and I can nearly get a five pound bag in there. You just have to wrap them individually in aluminum. Put them on low in the am and they are done by evening. I’ll put the rest in the fridge and we will have baked potatoes with different toppings for lunches.
I find it also a good idea to use the crock pot to cook a whole mess of beans. Then we make freezer burritos with beans and cheese. The beans can me used to make bean dip, quesadillas, taco salads, or just a bowl of beans for lunch.
shelley says
I would have never thought of that – I will try it!!
kelli says
Meredith, I was just going to suggest the crock pot baked potatoes! I have some going right now, and am going to make baked potato soup tonight. A meal all in one dish!
I also have a recipe here for homemade chicken pot pie. My kids inhale it!
http://morebangforyourbucks.blogspot.com/2011/10/chicken-pot-pie-and-i-dont-care.html
Lyn says
I have potatoes in the crockpot right now too! My daughter loves the “potato bar” they have at her school so we decided to try it at home…. everyone gets home before me, so the meals I cook have to be in the crockpot or in a casserole that they can bake when they get home. Can’t wait to get home tonight and see how the potatoes turned out
Rachel says
I don’t individually wrap my potatoes, I just line the bottom of the crock with a piece of foil (large enough to go up the sides a couple of inches). I’ve found that if I don’t line the crock, those drippings are a pain to wash off!
I also put a little bit of water in the bottom, like 1/4 inch or less. That makes the potatoes steam nicely.
We love having a baked potato bar supper too!
The Working Home Keeper says
My family loves your Hamburger Vegetable soup recipe! I’ve made it often to rave reviews each time. I did change things up slightly to make it more like my Momma’s hamburger vegetable soup (adding sliced okra, frozen corn and using vegetable juice instead of water). I plan on making some this weekend in fact!
Mary Ellen
The Working Home Keeper
shelley says
I love to make my dad’s potato soup – see recipe below:
Red bliss potatoes (diced)
Onion (cut into fine pieced)
Carrot (not too thick and not a LOT)
Celery
Ham (small pieces – fully cooked) you
Can find a pre-cooked package at Publix
Add 1 tablespoon of chicken granules
Add all ingredients above with just enough water to cover potatoes Cook together until potatoes are done.
* in a large skillet, melt a stick of butter for the creamy part. Once the butter melts, stir in flour (like you’re making gravy). STIR LIKE CRAZY… KEEP STIRRING! Once the flour soaks up the butter, add WHOLE MILK. And keep stirring. Don’t leave it alone on the stove! Keep stirring and continue to add milk as needed; it will burn quickly if you’re not careful.
Once the cream sauce is ready,
Remove about half the water from the soup mixture and pour the cream sauce in the pot. Potato soup!
Really Yummy when served in bread bowls 🙂 Enjoy
shelley says
I love to make my dad’s potatoe soup- see recipe below- it is the best!
Red bliss potatos (diced)
Onion (cut into fine pieced)
Carrot (not too thick and not a LOT)
Celery
Ham (small pieces – fully cooked) you
Can find a pre-cooked package at Publix or other grocery store
Add 1 tablespoon of chicken granules
Add above ingredients together with potatoes and enough water to cover potatoes -Cook together until potatoes are done.
* in a large skillet, melt a stick of butter for the creamy part. Once the butter melts, stir in flour (like you’re making gravy). STIR LIKE CRAZY… KEEP STIRRING! Once the flour soaks up the butter, add WHOLE MILK. And keep stirring. Don’t leave it alone on the stove! Keep stirring and continue to add milk as needed; it will burn quickly if you’re not careful.
Once the cream sauce is ready,
Remove about half the water from the soup mixture and pour the cream sauce in the pot. Potato soup!
Enjoy – especially yummy when served in bread bowls 🙂
Kelli @ Holistic Sisters says
Vegetarian chili…so easy, tasty, and extremely inexpensive.
http://holisticsisters.blogspot.com/2011/10/vegetarian-chili.html
Carrie @ My Favorite Finds says
I had both crock pots going last night with Pumpkin Applesauce in them. I use mine at least 2 times a week for meals. I love it! And, I’ve found a lot of recipes that don’t need a cream soup in the crockpot, making them a lot healthier.
Traci says
With temps over a 100 most of the summer I never turned on my oven! The crock pot was my go-to kitchen appliance. I don’t mind turning on the stove during the winter though-I like how it heats the house. Am I the only one who uses the good ole trusty crock pot mostly during the summer??
Rachel says
I do that all summer! I even haul my crockpot out to the garage to keep that minimal heat out there. (Besides dealing with early pregnancy and not wanting to smell food for half the summer as well!) 🙂
Meredith says
Nope….you’re not alone. I live in sc. It’s still kind of warm here….78 today and tomorrow Supposed to be cooling down this weekend though! Thank goodness. The only time I use the oven in the summer is for baking bread and baked good but only when I have to. The only thing that changes in the winter is that I use my oven more for meat cooking whereas in the summer we use the grill or crockpot. With our muggy weather in the summer though, I am very picky about when the oven gets turned on!
Joni @ Truffle Pops and More says
The Chili and Cornbread will be great at my halloween party! Thanks for the recipes and tips!!
Jessica @ The Abundant Wife says
I love how you photograph your food! It always looks so yummy!
Abbie says
Wrong post to read when 9 months pregnant! Thank you so much Crystal- I’m so motivated to get those burritos and vegetable soup done today! Looks great!!! Thank you! 🙂
Johnlyn says
For those who don’t eat grains, here is what I do:
Every Monday and Thursday I bake two packs of sausages and make some mini burgers. Every morning I fry eggs for my husband and warm up some sausages. My kids eat either the sausages or the mini burgers.
I used to eat carbs/breads in the morning and needed to eat every two hours (hypoglycemic issues)…now that I eat protein and no grains in the morning I can go hours without eating.
While the breakfast costs seem higher, I don’t have to eat snacks all day long and we all feel so much better.
Audrey @ Mom Drop Box says
Thanks for chiming in- I just heard from my doctor that I need to be doing a better job w/ adding protein, also for hypoglycemia, and I want to add protein without the expense of the protein shakes & bars that he suggested!
Johnlyn says
The expense of shakes and bars as well as the ingredients that are in them made me realize that there had to be a better way.
One thing that helped me was thinking outside the box. I often will eat leftovers for breakfast or green beans with butter (have to add good fats or you’ll feel hungry). My family thinks it’s odd, but it works for me (they prefer “real breakfast food”).
As long as I don’t eat grains or anything “sugary” for breakfast I feel awesome and I’m not starving (I get hungry, but you know what I’m talking about when you are just starving and eat all day, but still aren’t “full”)!
Good luck to you – I’d look into the primal/paleo diet. It’s been a lifesaver for my daughter and myself.
Here’s a website about the archevore diet that is helpful when trying to figure out where to begin:
http://www.archevore.com/get-started/
Audrey @ Mom Drop Box says
Thanks for the suggestions Johnlyn! I am going to check it out.
Julie@Teaching Good Eaters says
I’ve been working on, “breaking out of the cereal rut” with my family this week! I just found out I have gestational diabetes (though even when I’m not pregnant, I know that I have hypoglycemic issues as well.) My kids also snacked/ ate all morning… they would have at least 3 rounds of breakfast, mostly “grain” based. Are your kids satisfied with just the sausage or mini burgers (basic mini hamburgers?) Did it take them a while to get used to this?
Becky says
You need Artisan Bread in Five Minutes a Day. Pair it with that soup or crockpot stew for some serious warm and cozy 🙂 !!
Becky says
I tried Baked Potato Soup last night in the slow cooker and it was a hit. I found it on Pinterest. It will def be a go to meal for us.
I love making meat balls in the slow cooker with a ton of veggies and a can/jar of spaghetti sauce. At the end I take the meat balls out and put the sauce in the blender, and my veggie objecting hubby never even knows they are there. The meat balls themselves are so juicy and delicious.
I make beef stew, chicken pot pie, and an Autumn vegetable with chicken dish that came from my Saving Dinner cookbook…… I love my slow cooker.
Sarabell says
If you use gluten free oats you can easily do the GF baked oatmeal too. We’ve also used rice tortillas to make frozen breakfast burritos before. =]
Meredith says
This post is for me! Cooking does not come naturally to me at all. A friend just gave me a crock pot to use. I have no idea what to make or how to make it!! If I made the chicken breasts with dressing or barbeque sauce, do I add water to that??
Also, regarding yeast…. how is that sold? Is it liquid form? See how much I don’t know, but I’m willing to learn:)
Jennifer says
If a recipe needs water or something extra, it will say 🙂 Don’t stress yourself by wondering what else you need to do, just follow the directions! Try to watch video demonstrations of maybe two new recipes a week, each week you’ll learn something new and you’ll be cooking in no time at all!
Baking is super easy, so don’t be intimidated! Yeast is sold as a powdery substance in packets or jars, but I would recommend starting with a few “quick bread” no yeast, no rise recipes first 🙂 Beer bread is so easy homemade! And chili is a great crock-pot first recipe… Why not try them both on the same night sometime next week?
beth b says
Go to Stephane O’Dea’s site. Or get her books from the library. She revolutionized the way I use my crock pot!
http://crockpot365.blogspot.com/?m=1
Lindsey says
As you start adding to your list of regular recipes, be sure to be making notes on the recipes you use. This will make menu planning easier later on. My theory is the messier your cookbook, the better the cook. Mine has things like “Husband ate leftovers”, “Brown meat while chopping veggies”, “Make this recipe in the same week as recipe X to use up leftovers”, “Froze well, make double batch and freeze half” and “Too runny, maybe less milk next time”
Jodi says
I do this, too! If I feel a recipe needs to be tweaked, I will use post-its for my notes until I get it the way I want. Then I’ll write in the book (or on a recipe page if from the computer).
Darla Myers says
~ Thank’s for sharing these recipes !
They all sound so good I cant wait to start making them for my family.
🙂
Lucky says
I’m all about bread and muffins this time of year. There’s just something about the smell of bread cooking on a cool day.
Christa says
I made up your cinnamon roll recipe yesterday, but did not bake it. I covered it in plastic wrap and put it in the refrigerator.
Took it out this morning and put it in the oven and made the icing. Quick and easy!
Michelle @ The Willing Cook says
This is a great fall round-up! And we can always use the reminders of how to make more meals out of one or easy preparation tips. Thanks for putting it all together!
kj says
Taco Soup, Creamed Chicken on Biscuit and Homemade Apple Cider to name a few. I also have a muffin mix that you make ahead of time (kind of like the baking mix). That makes quick and easy muffins.
Susan says
I love my slow-cooker (a Westbend waterless) and use it a lot in the fall/winter months.
Throw a roast (or stew beef if you have some) in in the pot with a can of tomatoes (or chop up fresh if you have it) along with whatever root vegetables you have on hand — onion, potatoes, sweet potatoes, carrots, celery, etc. Zuchinni is good too. I add a can of broth or water & bullion, some garlic, and sometimes some seasoning blend like Mrs. Dash. Turn it on low and let it cook all day while I’m at work. When I get home, dinner is all ready and the house smells wonderful!
I do the same with chicken breasts.
Also good is a ham in the slow cooker with some cream of celery soup. Add some green beans and you’ve got an easy, delicious dinner.
The Prudent Pantry says
As soon as the weather turns cooler, I start making Cincinnati 5-Way Chili. I’ve never been a big chili fan but this is really good!
http://theprudentpantryblog.blogspot.com/2009/11/cinncinnati-5-way-chili.html
Denise says
I do some of those ideas – I love making 3-4 batches of baked oatmeal ahead and freezing. I also take a time slot and make waffles ahead (usually about 100 at a time) and freeze individually and then we put those in the toaster. They are all great ideas and I’ll be looking at the burrito recipe (yum!) – thanks!
[email protected] says
I’m going to have to try the breakfast burritos. The look great!
We love Chicken and Black Bean Chili, Oatmeal Pancakes (made from leftover oatmeal!) and Easy Beef and Veggie Soup. You can see all the recipes here: http://thepeacefulmom.com/recipes/.
Shelby @WOM: Working Mom says
The breakfast burritos do look great. I just bought one at a drive-thru for my breakfast this morning. While it was only $1, the one above looks bigger and tastier, not to mention healthier.
Amber @ SiMoneySavers says
We make breakfast burritos for dinner sometimes and love them. They do taste way better than McDonald’s.
I am finding myself using my Crockpot more often now that the weather is cooling off around here. It usually gets a work out during the fall/winter. Perfect for a nice hot easy meal. 🙂
Shelby @WOM: Working Mom says
Amber, do you use the recipe above or a different breakfast burrito recipe?
Holly says
I made the burrito recipe above and it turned out awesome!!!! I have gotten several requests to make it again 🙂
Rachel says
Breakfast burritos are very versatile, just make scrambled eggs with whatever else you like in them; peppers, onions, sausage, bacon, cubed potatoes, shredded cheese, salsa, etc. then wrap it in a tortilla!
Amber @ SiMoneySavers says
Shelby
I use whole wheat tortillas. Then I scramble up my eggs, 6, 8, 10, depending on how many are eating. I do not use butter or real milk because I have an allergic daughter. Once the eggs are scrambled I add some chunky salsa, the chunkier the better then I do not have to cut up onions and peppers. I either use crumbled bacon or sausage, whatever we have on hand.
My daughter with a milk allergy uses vegan cheese and the rest of us regular shredded cheese.
I just let everyone load their own tortillas up just like we do on taco night.
I agree with Rachel….they are versatile and you can really add whatever your family likes. I hear that diced hashbrowns are a great add-in 🙂
Shelby @WOM: Working Mom says
Thanks, ladies! I’m definitely going to give these a try.