In early January, I read a blog post from a friend about her adventures in meal planning and while I'm not using her plan, it really got me thinking about meal planning and trying to save money on groceries. So I dug through all my recipes and made a list of the meals most-liked by the family, including main dishes, sides, and breakfast-for-supper, printed out a 2017 calendar from Google, and filled in 9 weeks (!) of meals.
Then I ended up taking it another step further. Claire and Natalie really like when I make breakfast during the school year. Oatmeal, Malt-O-Meal, toad-in-a-hole, any of it is really enjoyed. So after planning suppers, I started planning breakfasts. We kept the oatmeal and Malt-O-Meal and such, and I added cinnamon rolls, scones, and a bunch of other things. I'm of the opinion that a hot breakfast is better than a bowl of cereal, nutritionally speaking, and it starts the morning out better. We've been doing this for a few weeks now and the girls love it.
This morning's breakfast was berry-yogurt parfaits and English Royalty Chocolate Chip Scones. Natalie didn't care so much for the scones, but the parfaits were a hit.
For the parfaits:
Layer vanilla (or the flavor of your choice; we like Chobani Vanilla Greek Yogurt) with blueberries and raspberries in a glass.
Scones:
1 3/4 cups flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter
3-6 tablespoons orange juice
1/2 cup mini chocolate chips
Preheat the oven to 400 degrees. Line a cookie sheet with nonstick foil.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in enough juice to get the dough to hold together. Add mini chocolate chips.
Turn out onto a floured surface. Pat into a 9-inch circle. Cut into 12 scones using a biscuit cutter.
Bake 10-12 minutes or until golden brown. Enjoy warm.
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