#TastyTuesday Frozen Breakfast & Dinner

By Sarah Roberts

As I prepare for baby #9 and surgery sometime after my 6 week checkup I knew I needed to be a little more prepared then usual so I decided that I was going to start putting freezer meals together because my husband is rarely home in time to have dinner with us and  I wanted to be able to just pull something out of the freezer.

  So today I am sharing a recipe for some muffins they are more of a desert but my family loves them as a breakfast also, especially my kids when all they have to do is heat a couple in the microwave and they have a home made breakfast before school. The other recipe is for a dinner meal, we love to add cheesy bread or garlic bread maybe some cottage cheese and I usually do either a vegetable or fruit also.


Cinnamon & Sugar Doughnut Muffins




• 1 1/2 Cups All Purpose Flour

• 1/2 Cup Granulated Sugar

• 1 1/2 Teaspoons Baking Powder

• 1/8 Teaspoon Salt

• 1/2 Teaspoon Ground Cinnamon

• 1/4 Teaspoon Nutmeg

• 1 Teaspoon Vanilla Extract

• 1 Large Egg

• 1/2 Cup Milk

• 1/3 Cup Butter, Melted and Cooled


• 1/3 Cup Granulated Sugar

• 2 Teaspoons Ground Cinnamon

• 5 Tablespoons Butter, Melted


Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.

In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.

Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.

Spoon batter into muffin cups about 1/2 - 3/4 of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.

For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.

Dip the muffins into the butter, then roll in the cinnamon sugar mixture.

Mexican/Taco Spaghetti


• 8 ounces spaghetti

• 1-1/4 pounds lean ground beef or ground


• 1 (1-oz) package taco seasoning

• 2/3 cup water

• 1 can (10.75-oz) cream of chicken soup

• 1 can (10-oz) can R-otel diced tomatoes

with green chilies, undrained

• 1 (8-oz) package Velveeta cheese, cubed

• 1-1/2 cups shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray. Set aside.Cook pasta according to package directions. Drain. Set aside.In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.Bake for 30 minutes or until heated through.