Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these recipes…Pepperoni and Spinach Stromboli and oatmeal cups. These recipes will continue to be made ahead time and frozen.
Pepperoni and Spinach Stromboli
Makes 4 Stromboli, each Stromboli serve 6 people
1 package provolone
1 bag spinach
2 packs pepperoni
8 cups mozzarella
4 loaves of frozen pizza dough, thawed and raised according to pizza dough directions if needed.
Prep Day: Roll dough into rectangle. Layer cheese, pepperoni and spinach. Roll it up and then brush olive oil on top. Wrap in plastic wrap and aluminum. Freeze.
Serve Day: Defrost fully. Place in warm oven to encourage the dough to rise. Crank the heat up to 375 (best if cooked on a pizza stone) and bake till bottom of the dough is cooked for about 25 to 30 minutes.
Oatmeal Cupcakes To Go
(makes 24-25 cupcakes)
5 cups rolled oats
2 1/2 cups over-ripe mashed banana, measured after mashing
1 tsp salt
5 tbsp liquid sweetener of choice–such as pure maple syrup or agave)
2/3 cup mini chocolate chips
2 1/3 cups water
1/4 cup plus 1 tbsp oil of your choice
2 1/2 tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Prep Day: Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
Serve Day: Thaw and reheat for a simple breakfast.