T-minus less than a week


Every summer is busy and oh so fast. T-minus 5 days to the beginning of school. Back to the grind. Including the grind of figuring out what to make for supper every night.

Monday – Cauliflower bake (meatless monday)

Tuesday – Rosemary chicken and buttered carrots

Wednesday – bean and cheese burritos

Thursday – crock pot salisbury steak (from allrecipes.com)

Friday – chicken tortallini and green salad.


Dinner Bell: Menu Ideas week of Feb 9


I don’t know how much help these menu ideas really are: sometime the challenge is in fleshing out a meal into something balanced, or adapting it to your particular tastes. More often, for me anyway, the real challenge is the starting point. And the shopping point.  If I have an entree (or one dish wonder) in mind, then it isn’t so bad to grab some pantry items or leftovers to balance things out. So I’m just putting the first ding in the dinner bell, suggesting an entree…I’ll leave it to you and your fridge and cupboards to figure out the rest. Good luck!

Monday – Shepherd’s pie

Tuesday – salisbury steak , blackberry crumble for dessert (fruit! Antioxidants! deliciousness!)

Wednesday – Cauliflower bake (meatless)

Thursday – Enchilada soup (I’ll get the recipe to you when I finish tweeking it)

Friday – baked pollock and confetti rice (if it’s friday, it must be fish. I do it for the omega 3s, year round, not religious reasons – but am looking forward to fish fry season just the same. Yum!)

For more inspiration and healthiness, visit PaBlam! Excellent idea from Pam 🙂

Cauliflower bake


Sometimes I’ll call this cauliflower bake, sometimes I call it cauliflower “quiche”. It is basically a quiche, but instead of a pastry crust in a pie pan, it is a cauliflower crust in a regular 9 x 13 baking dish. It does carry a bit of starchy carb load from the breadcrumbs, but the fiber in the onions and cauliflower off sets that a bit, and it is still carb / glycemic friendly, with plenty of protein plus calcium from the cheese and a tiny bit of vitamin c from the onion.  

1 lb cauliflower (fresh, or frozen that has been defrosted to room temperature)

2 cups panko bread crumbs

8 eggs

kosher salt

1/2 tsp paprika

pinch black pepper (optional)

1 (24 oz) container small curd cottage cheese

1/2 cup plain greek yogurt (or sour cream)

1/2 red onion

1 cup shredded sharp cheddar

optional herbs for egg mixture: 2 tsp dried terragon, or 2 tsp dried chives.

Preheat oven to 375

allow cottage cheese and eggs to come to room temperature prior to preparation if possible

In food processor:

Pulse cauliflower to small pieces. Add panko, 2 of the eggs, a large pinch of salt, paprika, pinch of black pepper. Process on high until a loose granular dough forms. Press dough into a lightly oiled 9 x 13 baking dish.

Thin slice red onion with a v-slicer or mandalin…thinner is better. Use gloves or hand guard, safety first and all that! Spread onion slices in a single layer on top of couliflower dough. Bake 35-40 minutes until dough is set and lightly browned around the edges.

again in food processor:

process together remaining eggs, yogurt, cottage cheese, pinch of salt.

Pour egg mixture over cauliflower crust. Sprinkle with shredded cheddar.

Bake 30 – 4o minutes until eggs are set and a knife inserted in the center comes out clean