We have five kids and I run a greenhouse at our house, so I don't have any time either, we like this one. You can make ahead and freeze or refrigerate it either one. Breakfast casserole 1 bag tater tots 2 lbs. 1/4 lb fried bacon, cooked sausage, chopped ham or smoked sausage diced up. 6 eggs 1 1/2 cups milk 1-2 cups shredded cheddar 1 t salt 1/4 t pepper a dash of onion powder, a dash of garlic powder optional--you can add onions, peppers, mushrooms, whatever you like-- etc. grease 9x13 glass casserole dish lightly. Dump in the tater tots and spread them out evenly. sprinkle very lightly with the garlic powder, and a little heavier with the onion powder. sprinkle your choice of chopped meat over the top. Scramble together the eggs and milk, add the salt and pepper, then pour over the top of all. Sprinkle over the top with the cheese and then bake at 375 for approximately 45-50 minutes. Serve immediately or cut into squares when cool. Then you can just nuke portions in the morning. I add a dash of parsley flakes or chives on top to make it prettier. I also make another one where you take refrigerated tube biscuits, squash them into greased muffin cups to make a little muffin shaped crust. Add a thawed out (use microwave) tater tot to each one. Add a pinch of chopped meat, like the ones in the other recipe to each cup. Scramble together some eggs, it usually takes about 3-4 and a dash of milk, salt and pepper in a measuring cup with a spout. Put a little of that in each cup. Add a pinch of cheese on top and a dusting of parsley, etc. Bake at 375 until they are set up well and browned, it seems like it takes about 20 minutes I think. You want them set up and browned on top. let them cool and put in refrigerator or freezer. The kids and hubby like both of these. But I also make lots of extra pancakes/waffles and freeze or refrigerate them too.

Here are a couple of make ahead salad recipes. COPPER PENNY SALAD 4 cups sliced carrots-----------------cook 10 minutes in salted water 2 medium thinly sliced onions 1 medium diced green pepper 1-10 oz. can tomato soup ½ cup oil 1/2 cup brown sugar 1 tsp. dry mustard 1 tsp. worchestershire sauce ½ tsp. salt To cooked carrots add onions and peppers. Mix remaining ingredients and pour over vegetables. Let stand 1 day Will keep for 2 weeks in the refrigerator. BEAN SALAD Drain in a colander, in order 1 can of Kidney beans, 1 can cut of yellow beans, 1 can of cut green beans OptionalÂyou can add a can of chick peas. 1 small to medium red or white onion cut in ringsÂvery necessary as they add flavor to the salad Dressing ½ cup white or red wine vinegar ½ cup sugar ½ cup salad oil 1 tsp salt 1 tbsp dried basil (2 if itÂs fresh) 1 tbsp. prepared mustard Mix together and pour over beans and onions. Refrigerate for a few hours or overnight before using. Keeps for 2 weeks in the refrigerator. A couple of make ahead breakfast recipes. You make them up the night before and pop them in the oven in the morning.Both use bread cut into cubes CHRISTMAS MORNING WIFE SAVER 6 cups bread cubes 1 1/2 cups of 1/2 inch ham cubes 1/4 cup chopped green onions 1-1/2 cups shredded chedar cheese 6 eggs beaten 1-1/2 cups milk or buttermilk 1/2 tsp salt 1/4 tsp pepper Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs. Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer. APPLE FRENCH TOAST 10 slices day old french bread--I have used raisin bread--very good 6 eggs lightly beaten 2/3/4 cups milk 2/3 cups sugar (divided) 1 tbsp. vanilla 4 medium apples-peeled and thinly sliced. 2 tbsp cinnamon 1/2 tsp. nutmeg 1 tbsp. butter or margarine Arrange the bread to cover completely the bottom of a well greased 9x13 pan. Combine eggs, milk, half the sugar and vanilla. Pour half over the bread. Combine the rest of the sugar with the spices. Layer on the apples sprinkling with half the sugar mixture. Pour over this the rest of the egg mixture and sprinkle with the rest of the sugar mix. Cover tightly with saran wrap and refrigerate overnight. Remove from refrigerator while the oven is heating. Bake uncovered @350 for 1 hour or until knife inserted in the center comes out clean One of these is usually standard fare in our house Christmas morning. A few hints for you. If you are bringing hot dishes a crock pot is ideal. It can be plugged in as soon as you get there. If it's hot a square tinfoil roaster filled with ice makes an ideal holder for salads and things you want to keep cool Deligate certain chores to other family members--don't try to do everything yourself. Good luck--I hope everything goes well

Below is a link to an "energy bar" from Michael Chiarello. I made the bars, found them to be quite good and definately loaded with energy items. They would be great for backpacking. The only thing is, when I made them I substituted blackstrap molasses mixed with maple syrup for the golden molasses, that was NOT a good idea unless you're a huge blackstrap fan. Worst comes to worst better to use honey or karo golden syrup. Blackstrap does have iron in it though. These keep well. Michael's Energy Bars (from Michael Chiarello) 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 cup nonfat dry milk 1/4 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon vanilla Pinch gray salt 1/2 cup milk (2 percent is preferable) 1 tablespoon unsalted butter Preheat oven to 300 degrees F. Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside. In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy. In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture. Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars. To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months. Here is a link that might be useful: Michael's Energy Bars

What about ham (very easy to heat, no fuss no muss) with Marilyn's pineapple casserole (its really yummy). Posted by: DanaIN (My Page) on Sat, Oct 5, 02 at 13:34 Scalloped Pineapple (An excellent accompaniment to your Easter ham.) ½ cup melted butter 4 cups fresh bread cubes 3 eggs ½ cup brown sugar ½ cup white sugar ½ cup Milnot canned milk (evaporated) 20 oz. crushed pineapple in juice; do not drain cinnamon Combine bread and butter, set aside. Combine eggs, sugar and Milnot; beat with mixer. Add bread mixture and pineapple, stir well and pour into lightly greased 2-quart casserole. Sprinkle with cinnamon. Bake uncovered at 350° for 1 hour or until set. Just throwing in this cocktail recipe, we had these for a brunch and they were a nice change from Mimosas! Pink Sunrise Cocktails Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 5 minutes Yield: 4 cocktails 2 shots Campari liqueur 1 quart red grapefruit juice 1 bottle dry Champagne Add half a shot of Campari to a champagne flute. Add a few ounces red grapefruit juice to the glass then fill the glass with Champagne to the rim and serve. I have a few egg casserole recipes, but you said DH won't eat them so here is something you could make and reheat. Marlen's Pull Apart Bacon Bread 1 pkg (10 oz) bacon 3/4 c green pepper, chopped 3/4 onion, chopped 3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits 1/2 cup margarine, melted 1/2 c (2oz) shredded cheddar cheese Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large bowl. Add sauteed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed. Place in a 10" tube pan coated with Pam. Bake at 350* for 30 minutes. Immediately invert onto serving plate. Serve warm. This is really an appetizer recipe, but Beverly has said that she makes these for breakfast so, why not? Sausage Flowers Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make! Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 Minutes. Makes 24 canapes (24 servings). Printed from Allrecipes, Submitted by Teresa -------------------------------------------------------------------------------- 1 pound ground Italian sausage 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Colby cheese 1 cup salsa 24 (3.5 inch square) wonton wrappers 3/4 (16 ounce) container sour cream 1 bunch green onions, chopped 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan. 2 Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. 3 Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa. 4 Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. 5 Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. 6 Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.