If you’re with me on Instagram or Snapchat you’ve likely caught a few peeks into the making of this cookbook. For those of you that have been patiently waiting for more info, today’s the big day. (And if you missed it along the way, you can check out #twlbcookbook on Instagram for more photos!)
The first chapter of the book is the biggest one and it is filled with Quick and Easy Lunches that are ready to eat in 20 minutes or less. Cheesy Italian Sloppy Joes are a hearty lunch favorite for kids and adults. Last Minute Chicken Thighs only take a few minutes to prep and they can be grilled, sauteed, or broiled in minutes. Cheater Japchae is my personal favorite in this chapter, with an abundance of vegetables, noodles, and sticky Korean sauce, I can’t resist it. With these recipes at your fingertips, you’ll have lunch on the table in no time.
In the next chapter, you’ll find Make-Ahead Lunches that require between 20-25 minutes of prep and cooking time (with a handful of easy slow cooker favorites in the mix too). Most of these recipes also provide extra servings for through the week. Each recipe has been tested for optimal storage and reheating. The Southwest Chicken with Corn and Zucchini is a simple skillet meal with an abundance of flavor.
Slow Cooker Green Chile Pulled Pork is one you’ll want to have on hand for Smothered Green Chile Pork Burritos, a Crispy Green Chile Pork Skillet, or my oldest son’s favorite Green Chile Pork Street Tacos. Stash a batch of Three Bean, Beef, and Bell Pepper Soup in the freezer and you’ll have a week’s worth of lunches ready to heat and eat.
Looking for breakfast in just a few minutes? The chapter for Quick and Easy Breakfasts includes Caprese Omelets, Tortilla Eggs, and these Maple Cinnamon Granola Parfaits. French Bread Breakfast Pizza comes together surprisingly fast and it’s a delicious way to feed a crowd fast.
In the chapter for Make-Ahead Breakfasts, you’ll find some of my favorite breakfasts, and like the chapter title says, they can all be made ahead of time and stashed in the refrigerator or freezer. Whether you have time in the morning for a little bit more prep, or you’re making these on the weekend for breakfasts through the week, the recipes are all simple ones that are sure to become favorites in your house as well.
Make a pan of Blackberry Almond Baked Oatmeal or Breakfast Enchiladas and you’ll have breakfast ready to reheat through the week. From the Savory French Toast Bake to the Blueberry Coconut Crisp, you’ll find sweet and savory recipes to satisfy any craving.
Each of the make-ahead recipes in this book has been tested for refrigerator and freezer storage. The optimal storage options for each dish are provided in the notes for these recipes. All of the make-ahead recipes will reheat nicely in the microwave, on the stove, or in the oven.
In addition to the lunch and breakfast recipes, you’ll find Sweet and Savory Snacks tucked into the final chapter. From Trail Mix Cookies to Sweet and Spicy Roasted Nuts and a Cheddar Ham Cheeseball, this chapter will have you happily snacking through the day. There are even in a couple of my all-time favorite sweet treats with Perfect Every Time Brownies (with 5 variations) and my beloved Cinnamon Sour Cream Coffee Cake.