Snow Day Recipes: I Have to Feed You All Day?

Snow day: You’re rudely awakened at some ungodly hour by your phone informing you that yes, indeed, there is no school today.  Two thoughts run through your mind, “Great, I get to go back to sleep”, followed immediately by a more frightening thought, “I have to feed them all day?!”   Relax, we’ve got you covered even if you didn’t brave the market the day before to properly stock up on supplies. 

First things first, make yourself a cup of coffee, it’s going to be a loooong day.  Second, assess what you have in the house. 

Assuming you have some eggs, why not make these fun eggs in a cup to start the day? Then you can kick them out to shovel the driveway knowing at least they’re fueled up. This is a great recipe because you can use whatever you have laying around to mix into these egg-mom-muffins, get it?! Follow up with our recipes for: Kitchen Sink Stir Fry & Simple Pizza Dough. Done...You've made it. 

Marcia Selden’s egg-mom-muffins

This recipe is awesome because you can literally use whatever you have laying around the house.  Leftover cooked chicken or steak, dice it and throw it in, veggies-fresh or frozen, yup, that’ll work.  Cheese, any kind will do.  You could even layer a piece of deli ham on the bottom of the muffin tin and bake the egg mixture in that. 

½ C. finely diced chicken, beef, cooked sausage, bacon, ham- you get the point

5 egg whites

2 whole eggs

¼ C. skim milk

Salt and pepper, to taste

¼ C. chopped spinach, onion, mushrooms, peppers, whatever they’ll eat.

¼ C. shredded cheese, but crumbled feta or goat is yummy too if your kids will go for it.

Preheat the oven to 350 degrees.  Spray 6 muffin tins with nonstick cooking spray.  

In a large mixing bowl, whisk together all ingredients, and add good pinch of salt and pepper.

Pour egg mixture evenly into muffin cups.

Bake egg-mom-muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm with toast.  

Note- these also make great afternoon snacks cut in half, and shoved in a ½ a piece of pita bread.

If your kids are tired of romping in the snow and are looking for an indoor project, let them help you make this super simple no yeast pizza dough.  You can go savory or sweet with this one, use it open faced or fold over for calzones.  We’ve stuffed these guys with Nutella and bananas too, just sayin’…

Super Simple Pizza Dough

We’re guessing you probably don’t have yeast laying around your house, this recipe uses baking powder instead which helps the dough rise.

Let kids top the pizzas with pasta sauce, cheese, and veggies, or make a white pizza by brushing the dough with olive oil and adding anything you’d like.  Top with chopped lettuce for a yummy salad pizza.

2 C. flour

2 tsp. baking powder

¼ tsp. salt

3 Tbs. olive oil

2/3 C. water

For the crust, mix the dry ingredients in a mixing bowl. Make a well in the middle pour oil and water in and mix until all the dough is combined. Divide dough in half and roll out into 2 12inch pizzas or 4 smaller pizzas (or calzones), and place on well-sprayed or Silpat lined cooked sheets. 

Bake at 425° for 16-18 min.

For the Nutella Banana Calzones

Spread 2 Tbs. Nutella on ½ of the dough, add a few sliced bananas atop the Nutella, and fold the other side of the dough over to close.  Crimp with a fork to close.  

Bake for 14-16 minutes and dust with powdered sugar to send your kids completely over the edge!

On to dinner (if you’re still snowed in…)  

This Asian noodle stir fry is one of our favorite ways to use up leftovers.  Don’t worry if you don’t all of the ingredients, get creative, use up whatever’s left in the house, we’ve even thrown leftover bacon in here for a surprisingly delicious smoky addition.

Kitchen Sink Stir Fry

1 lb. spaghetti or linguine pasta

3 Tbs. vegetable oil

2 eggs, beaten 

½ C. each frozen shelled edamame, corn, broccoli florets (all totally optional!)

1 small red bell pepper, halved and thinly sliced

1 small onion, diced

1/2 C. shredded carrots

1 1-inch piece fresh ginger, grated

2 large cloves garlic, finely chopped

1/4 C. soy sauce

1 Tbs. toasted sesame oil 

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil  and heat to high. Add the bell pepper, onions, carrots and any frozen vegetables, and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 more minute.  Add soy sauce and sesame oil, and stir in the egg before serving.