Feeding your family

Brinner time

Breakfast for dinner is always a hit

BY EMILY DICESARE

In the hustle and bustle of life, planning

and preparing dinner often gets pushed to the back burner (pun intended). Perhaps the thought of fighting traffic and lines at the grocery store after a busy day of work and running errands feels impossible.

Cold, dark nights have many craving warm comforting meals, but there often isn’t time to prepare them. Many of these meals are rich and salty. At a time of year when one can’t pick fresh veggies out of the garden or stop at a farm stand on the way home, I often find myself craving something light and fresh. Breakfast for dinner is a simple way to satisfy those cravings.

Below are several ideas for “brinner.” These ideas are savory, though of course, you can never go wrong with a big stack of pancakes and a fruit salad.

Quiche and a simple salad are easy and can be made ahead and the quiche baked later or reheated. Store-bought pie crusts can be kept in the freezer and pulled out when needed. Thinly sliced potatoes can be used instead of a pastry crust. I prefer a crustless quiche and find that it is better leftover. A dozen eggs, some shredded cheese, and a bag of frozen broccoli turns into a warm, homemade dinner that’s on the table in under an hour. Pair with a simple salad of butter lettuce or mixed greens tossed with a vinaigrette dressing and some freshly shaved parmesan cheese and dinner is done. A savory citrus salad is also one of my favorites in the winter. Slice or section oranges, grapefruit, or any citrus on hand. Then add thinly sliced onions, drizzle with olive oil, and top with fresh cracked black pepper. You can also add nuts such as pistachios or walnuts, if desired.

Chicken and waffles are a favorite in our house. I certainly don’t spend hours frying my own chicken. A store-bought rotisserie chicken, or even frozen chicken tenders sub for fried chicken. Waffles can be made savory with the addition of herbs —or try a cornbread waffle for something different. Sliced fruit or applesauce pair nicely if you don’t want to make a salad.

A breakfast burrito is another savory twist on breakfast for dinner. This is also a great way to use up leftovers. As is a popular theme in my cooking, small amounts of leftover meats or grilled vegetables are well utilized in a burrito or quesadilla. Add in scrambled eggs and some canned black beans and you have a high-protein, inexpensive meal that’s on the table quickly.

Feel free to be creative and keep it simple! The winter is a busy time for many, so don’t be afraid to scramble up some eggs, pop a few Eggos in the toaster, and call your family for dinner.