Do it now, enjoy it later
Busy weekdays can wreak havoc on your meal plans, can't they? Our solution: Put in a little time on the weekend and it'll really pay off during the week.
Whether you bake some treats for the upcoming week's breakfast, make some mini-burgers for a quick dinner or mix up a batch of home-baked goodies to surprise the kids at lunchtime, you'll be inspired by the sampling of freezer-friendly recipes we're sharing today.
So, set aside some an hour or two...let's get ahead with make-aheads!
Spiced Zucchini Bars
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Spiced Zucchini Bars
Erin Carnes of Gaines, Michigan, shared this recipe in our cookbook, 101 Breakfast & Brunch Recipes. She writes, "These yummy bars are one of the first treats I make when the zucchini is ready to pick in my garden." Stored in an airtight container, they'll make yummy lunchbox treats all week long...breakfast bars too!
2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 eggs, beaten
1 c. oil
2 c. sugar
1 t. vanilla extract
1 t. lemon juice
1 c. raisins
2 c. zucchini, grated
3/4 c. chopped nuts
16-oz. container cream cheese frosting
In a bowl, combine flour, baking soda, salt and cinnamon; set aside. In a separate bowl, whisk together eggs, oil, sugar, vanilla and lemon juice. Gradually add flour mixture to egg mixture. Fold in remaining ingredients except frosting; pour into a greased and floured 15"x10" jelly-roll pan. Bake at 325 degrees for 25 to 35 minutes, until lightly golden. Cool; spread with frosting. Cut into bars. Makes 3 dozen.
