Who’s with me that Monday’s can be quite hectic! Between recovering from the Monday blues and trying to get everyone up and started with their day, meal planning is the last thing you want to deal with on top of everything Monday brings!
I like to prepare my Monday meals in advance so that I start the week ahead and on a good note. This week I prepared Scrambled Egg Muffins for breakfast and Honey Balsamic Beef in the slow cooker for dinner. I prepared both of these meals on Sunday afternoon when the kids were napping.
I love these breakfast Scrambled Egg Muffins because you can make a dozen at once and reheat them in the microwave or eat them cold on the go. They are easy to package and easy to store in the refrigerator.
- 12 large eggs
- 2 cups spinach
- 2 medium tomatoes, chopped
- Salt & Pepper
- Preheat oven to 350 F
- Lightly spray a muffin pan for 12 muffins (I also like to use cupcake liners)
- In a large bowl, mix eggs and beat until well blended
- Add the spinach, chopped tomatoes and salt/pepper to taste
- Mix well
- Using a small ladle, scoop the mixture into the muffin trays
- Bake for 20-22 minutes until cooked through
- Allow to cool for 10-15 minutes before removing from trays
As for the beef roast, this has become a favorite in our house! The flavors are amazing and the beef is so tender when done. The best part is that you can prepare it the day before and let it sit in the refrigerator until the next morning when you simply just plug in the slow cooker and go. You can eat this beef over salad, between buns or like we did with any other side(s). I simply sauteed some fresh green beans with olive oil, garlic and onions for a delicious and healthy meal.
- 1 4lb beef chuck or round roast
- ½ cup balsamic vinegar
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon red pepper flakes
- 4 cloves of garlic, chopped or minced
- In a bowl, mix together all of the ingredients listed until well blended
- Place the beef in the crock pot and evenly pour the mixed ingredients over the roast
- Set the slow cooker on Low for 8 hours or High for 4 hours
- When the roast beef is done, remove from the slow cooker and place in a shallow bowl
- With two forks, pull apart the roast until it is fully shredded
- Pour some of the sauce and mix together to moisten the beef
These two recipes should make enough for leftovers for 1-2 more days, now that’s what I’m all about.
Hey, maybe now you can sneak in an hour pedicure since dinner is already in the works!