Dinner Diva | Breakfast for dinner
It’s summer and as such, we’ve seen quite a few wildfires already—in Las Vegas, Southern California and up into British Columbia, too. Lots of evacuations, a few homes lost…it’s a tragedy we witness on the news every summer.
I have said continually (and will probably keep saying it!) that dinner is important; that it is ministry and that it is something that everyone can have at least a few times a week at their dinner tables. How much more important in life do relationships become when tragedy can strike any minute?
You don’t have to have the threat of an evacuation to know what and who are the most important things in your life. If I had the opportunity to give every woman on the planet a gift, it would be a vase of flowers for the middle of their dinner tables to remind them that this is a sacred place where their families are not only fed, but also nurtured and loved.
I invite you this week to make that sacred place pretty. If you use your dinner table as a catch-all for junk mail, book bags and everyone’s stuff, lose that habit! Are you up to the challenge? I know you can do this! Get some pretty leaves (wash them first—you don’t want bugs coming to dinner, too!) and acorns and pinecones—whatever you have around the yard. Or splurge on some flowers, or just a big bowl of apples in a basket you love. You could EVEN do candles if you wanted! As a matter of fact, why not have Breakfast for Dinner this week?
My teenaged children have many fond memories of sipping orange juice from a crystal wine glass and listening to Vivaldi by candlelight while diving into a stack of pancakes! It will take 5 minutes to set the table and will create a lifetime of memories—I promise. Sometimes those old fashioned breakfasts of pancakes, waffles and eggs are near impossible to pull off even on weekend mornings. Why not have it for dinner?
If you want a recipe, here’s an easier than pie (quiche?) recipe to try.
Crustless No Recipe Quiche
Serves about 6
– 1 dozen eggs, beaten like for scrambled eggs
– 1/4 cup milk
– Salt and pepper to taste
– 1 small package of frozen, chopped spinach; drained
– 1/2 a small onion chopped and sauteed
– 1 cup ground beef, cooked (I use just about anything from leftover spaghetti meat to leftover taco meat–use whatever you have)
– 6 oz. shredded sharp cheddar (I use lowfat)
In a bowl, beat your eggs and add milk, salt and pepper. In a lightly greased 9 x 13 pan, put meat, spinach and cheese down then top with egg mixture. Bake at 350 for 20-30 minutes, but check it often. I have noticed a great deal of difference in cooking times on this. Serve it with a great big salad and some whole grain bread and you have one wonderful supper.
For the spinach, you can use broccoli instead if you like. I’ve substituted the meat for turkey ham or sausage even or left it out. You can do anything in the cheese dept. This (un)recipe has served me very well and guess what? Will work for you low carbers, too!
That’s all there is to it. Simple, easy, cheap and quite good! Enjoy!
For more help putting dinner on your table, check out Leanne’s website, www.SavingDinner.com, or her Saving Dinner book series (Ballantine) and her New York Times bestselling book Body Clutter (Fireside). Copyright 2008 Leanne Ely. Used by permission in this publication.