Strata Muffins

     Have I ever mentioned that I am obsessed with anything that can be made in a muffin tin?  Food becomes conveniently transportable and freezable when it comes out in the shape of an individualized portion.  When J.T. and I go on road trips we are often traveling with our beloved pooch, Otis.  With Otis in tow, it is not really possible to stop for a meal anywhere, so I normally pack our food.  One of my go to road meals is Peanut Butter and Jelly Waffle Sandwiches with Strata Muffins.  The sandwiches are served at room temperature and the strata muffins are kept warm in a thermos.  It’s Breakfast for Dinner served in the car J

Recipe adapted from 100 Days of Real Food

Ingredients

• extra virgin coconut oil, for greasing
• 2 whole grain corn muffins, crumbled,  or about 1 cup bread crumbs
• 1 tablespoon extra-virgin olive oil
• ½ onion, chopped
• 1 jalapeno pepper, seeded and finely diced
• ½ pound ground pork or beef
• 1 teaspoon fennel seed
• ⅛ teaspoon allspice
• 1 ½ teaspoons Celtic sea salt
• ¼ teaspoon coarse ground black pepper
• ¾ cup unsweetened almond milk + 2 tablespoons water
• 8 large eggs

Directions

1. Preheat the oven to 350 degrees and grease a 12-cup muffin tin with coconut oil.  Divide the crumbled corn muffins among the muffin tin and set aside.
2. Heat the olive oil in a medium-sized skillet over medium heat.  Add the onion and jalapenos and sauté about 5 minutes.  Then add the ground meat, fennel, allspice, sea salt, and pepper.  Sauté until the meat is just cooked through and no longer pink.  Off the heat and set aside.  
3. In a large glass measuring cup, whisk together the almond milk, water, and eggs.
4. Spoon the cooked meat and vegetables on top of the bread crumbs.  Pour the whisked eggs on top of the meat and vegetables.   Bake for 15 minutes.  Cool in the muffin tin for 5 minutes before removing.

Make ahead:  Before freezing, cool completely overnight in the refrigerator.  Place the muffins in a plastic freezer bag in one single layer.  Defrost overnight in the refrigerator before serving.  Reheat in 375 degree oven for 15 to 20 minutes.  

Sloppy Joes

     Let’s talk about the Sloppy Joe, an often overlooked inexpensive family meal.  I could probably count on one hand the number of times I have actually eaten a Sloppy Joe.  Zero of these times have included a prepackaged sauce, a.k.a. Manwich.  On the other hand, my husband has a different story to tell.  J.T. remembers eating Sloppy Joe’s regularly as a child, and only on special occasions did his family have Manwich.  According to J.T. the proper name for the Sloppy Joe is the Sloppy Jim.  J.T.’s first name is Joseph and he comes from a long line of men by the name of Joe.  J.T.’s father, Joe, started calling this sandwich the Sloppy Jim because Joe’s were not sloppy.  It only took me half a week to notice that J.T. had changed my menu plan…see?

recipe adapted from 100 Days of Real Food

Ingredients

• 1 pound ground chuck
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped carrots
• ½ cup chopped celery
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 ⅔ cups marinara sauce, preferably homemade, or 1 (15 ounce) can
• 1 tablespoon honey
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 ½ teaspoons Celtic sea salt
• 1 ½ teaspoons chili powder
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cinnamon

Directions

1. Brown the ground meat in a large sauté pan over medium heat.  Drain and set aside.
2. In the same sauté pan heat the olive oil.  Add the carrots, celery, and onion and sauté until translucent, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the ground beef back to the pan and stir in the marinara sauce, honey, vinegar, mustard, sea salt, chili powder, pepper, and cinnamon.  Cover with a lid and simmer over low heat for 15 minutes.  
3. Serve atop warm whole grain corn muffins or bread of choice.  

Make ahead:  Prepare the recipe as listed above and transfer to a heatproof dish.  Reheat in the microwave for 15 minutes or 350 degree oven for 30 minutes.  This dish can be frozen for 3 months.  Double the recipe above and freeze half to pull out for a future meal.