Make-Ahead or Freezer Meals Archives - Percolate Kitchen

Blueberry, Maple, and Almond Milk Overnight Chia Pudding

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Overnight Blueberry, Maple Syrup, and Almond Milk Chia Pudding is lactose-free, cool and delish, and the perfect quick, grab-and-go breakfast for hot summer mornings!

I’ve always had a sort of love and hate relationship with breakfast. It’s not my favorite meal of the day, that’s for sure. I’m never really hungry when I first wake up, although if I don’t eat, I find myself Jekyll-and-Hyde-ing by about 10 am and get that hangry feeling.

Enter this overnight chia pudding! It’s perfect for the summer, cool and easy to eat, and requires very little thought on my behalf; I can grab it out of the fridge and eat even before the caffeine of my morning coffee kicks in.

It’s a play on the idea of blueberry pancakes, but with a twist!

Instead of regular cow’s milk, I used almond milk, which gives a slightly nutty flavor that feels a lot more ‘pancake-ish’ than plain cow’s milk.

It’s the perfect summertime breakfast, especially since it really shines when you use the freshest and juiciest of blueberries. And since this overnight chia pudding is thickened in the fridge, it’s the perfect treat for a hot summer morning when the temps are already climbing before you even have a chance to turn on the coffee machine.

Chia seeds are a superfood, loaded with anti-oxidants and good omega-3 fats. When they’re soaked, they form a gelatinous ‘shell’ around the core of the seed. This makes whatever liquid they’re suspended in thick and pudding-like, but studded with crunch from the seeds. I love the texture!

You make this overnight chia pudding at night, and leave it to thicken before you eat it the next morning.

First, cook the blueberries down into a jam-like consistency on the stovetop. This might sound like it takes a while but it’s really only about 10 minutes or so.

I’ll put the blueberries on to cook while I’m cleaning up from dinner or packing lunches for the next day. It takes only a few minutes to whip up the rest of the overnight chia pudding, after which it gets wrapped in plastic wrap and sits overnight in the fridge to chill and thicken.

I like to make a couple overnight chia puddings at a time so that I have a handful of breakfasts to eat all week long. It’s a great addition to your weekly Power Hour of meal prep!

Print
Overnight Blueberry and Maple Chia Pudding
Prep Time
15 mins
Cook Time
5 hr
Total Time
5 hr 15 mins
 
This overnight chia pudding is perfect for the summer since it’s cool and easy to eat. This recipe calls for almond milk instead of cow’s milk, which gives a slightly nutty flavor that feels a lot more 'pancake-ish' than plain cow's milk. It’s layered with a fresh blueberry jam, which might sound initially like it takes a long time but in reality, it’s only a quick 10 minutes. I like to put the blueberries on at night while I’m cleaning the kitchen or packing lunches for the next day, and then quickly whip up the puddings right before I leave the kitchen for the night.
Servings: 2
Author: Ruthy Kirwan
Ingredients
ingredients
  • 6 ounces fresh blueberries (about 1 cup), plus more for garnish
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup water
  • 1 cup almond milk (play up with sweetened or flavored here if you wish!)
  • cup chia seeds
  • teaspoon salt
equipment
  • small saucepan
  • 2 small drinking glasses , 6 ounce ramekins, or another vessel to hold the puddings
Instructions
method
  1. In a small saucepan over medium heat, stir together the blueberries, maple syrup and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into 2 drinking glasses (or other; see note)
  2. Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
  3. Stir a small pinch of salt into each glass.
  4. Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
  5. When ready to serve, garnish each glass with a few fresh blueberries.

You might also like:

Simple Summer Recipes

Easy Spanish Omelette (‘Tortilla’)

Peanut Butter, Banana and Nutella Pastries

30 Minute Spinach Lasagna Roll-Ups

These Spinach Lasagna Roll-Ups are a twist on the traditional and just as much fun to make as they are to eat!

Spinach Lasagna Roll-Ups are meat-free, with perfectly al dente lasagna sheets rolled around a creamy ricotta and spinach filling, topped with a zesty red pepper tomato sauce.

They’re vegetarian, freeze like champs, are fun to make with kids, and (the best part) are ready in under half an hour. It’s also a super versatile and totally amenable dish, and works with whatever you got going on in your kitchen right now.

For example, you can easily switch out kale for spinach, or add ground beef to the sauce if you’re not vegetarian. Feel free to have fun with this dish; it’s only a handful of ingredients (8 total!) and extremely forgiving.

You might be wondering why the lasagna sheets are rolled up instead of layered, as you do with a traditional lasagna. The biggest benefit of rolls is that they make a perfect little serving size. One roll=one serving! This also means these spinach lasagna roll-ups are a total rockstar freezer meal. You can freeze as much or as little as you want at one time.

Smaller freezer meals defrost faster and are perfect for solo dinners or lunches. I put four spinach lasagna roll-ups in a disposable loaf pan and froze them for one week, and they defrosted beautifully and were the perfect thing to eat with my kids one night when my husband was out of town.

And kids will love rolling them up, too. I enlisted my three year old for help and she was surprisingly adept at rolling. I lined up the cooked lasagna sheets on the counter, spread the ricotta and spinach filling in each one, and let her go to town. She made an enormous mess, but like I said; this is a forgiving dish. Her rolls worked perfectly no matter how messy they were.

In any case, it’s a weeknight-friendly, freezer-awesome, kid-friendly, delicious dish and I hope you love it.

These Spinach Lasagna Roll-Ups are a twist on the traditional and just as much fun to make as they are to eat! Spinach Lasagna Roll-Ups are meat-free, with perfectly al dente lasagna sheets rolled around a creamy ricotta and spinach filling, topped with a zesty red pepper tomato sauce. They're vegetarian, freeze like champs, are fun to make with kids, and (the best part) are ready in under half an hour. It's also a super versatile and totally amenable dish, and works with whatever you got going on in your kitchen right now.
Print
Spinach Lasagna Roll-Ups
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 12-14 lasagna sheets
  • 1 tablespoon olive oil
  • 1 medium onion , diced (about 1 cup)
  • 1 large red bell pepper , ribs and seeds removed, finely minced
  • 12 oz frozen chopped spinach (about 2 cups)
  • 6 oz tomato paste
  • 16 oz crushed tomatoes
  • 1 1/2 cup whole milk ricotta
  • 1/2 cup grated parmesan
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed pepper
  • 1 1/2 cups shredded melting cheese , such as pepperjack or meunster
Instructions
  1. Fill a large pot with water, cover, and set over high heat. When the water is boiling, add the lasagna sheets and cook until al dente, about 8 minutes. When the lasagna sheets are done cooking, drain and set aside. Preheat the oven to 350*F.
  2. While the lasagna sheets are cooking, heat the olive oil over medium heat in a large saucepan until shimmering. Add the onions, bell peppers and 1 cup of spinach and stir to mix, cooking until the onions have started to cook through and soften, about 3 minutes. Add the tomato paste and stir to combine, then add the crushed tomatoes. Turn the heat to low and let the sauce cook and thicken while you prepare the rest of the lasagna, about 10 minutes. Stir the sauce often to keep from burning on the bottom of the pan.
  3. While the sauce is cooking, combine the ricotta cheese, parmesan cheese, egg, and salt and pepper in a large bowl and whisk until the ricotta is smooth. Fold in the spinach.
  4. Lay the lasagna sheets out side by side on a clean counter or sheet pan. Remove the sauce from the stovetop and add 1/2 cup of sauce to the bottom of a 7"x7" or 7"x5" ovenproof baking dish, spreading evenly. Spread 1-2 tablespoons of ricotta mixture onto each lasagna sheet and roll from bottom to top. As each sheet is rolled around the ricotta mixture, place it upright in the baking dish on top of the sauce. The curls of each roll should be facing upwards. Add the rolls, side by side and one at a time, until all the sheets have been stuffed and rolled.
  5. Pour the remaining tomato sauce on top of the rolls, using a spoon to gently push some sauce down into each roll. Top the dish evenly with the shredded cheese.
  6. Bake the lasagna rolls for 10-12 minutes, or until the cheese has melted and it is starting to bubble. Remove from the oven and serve hot.
Recipe Notes

If you are planning on freezing this dish before you eat it, store the shredded cheese separately. It will reheat better if it is not melted on the lasagna rolls beforehand. If you wish, you can add 1 pound ground beef to the tomato sauce after the crushed tomatoes, and heat until the meat has cooked through.

 

Turkey Meatballs

 

Print
Turkey Meatballs
Turkey meatballs are a great dish to make double of and then freeze the rest! I love having some on hand for busy evenings.
Servings: 4
Author: Ruthy Kirwan
Ingredients
ingredients:
  • 1 lb ground turkey
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • ½ cup milk
Instructions
method:
  1. Preheat the oven to 350*F.
  2. Combine all the meatball ingredients in a large bowl and mix with a wooden spoon or wet hands until thoroughly combined. Alternatively, you can blend using a food processor.
  3. Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around.
  4. Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
  5. Bake for 15-20 minutes or until cooked through and browned underneath.

You might also like: 

Chicken Meatballs Dipped in Garlicky Honey Mustard

Extra-Cheesy Spaghetti Squash Casserole

6 Ideas for Naan Pizza