Thursday, March 21, 2013

Week of March 18th, 2013

*Creamy Homemade Mac and Cheese- Mark made this for his work's mac and cheese cookoff. Of course he put it on top of a hot dog (in a hot dog bun) and sprinkled bacon on top :)

Blue Chips Chicken Salad- A classic Heaviland meal

Broccoli and Sausage Pasta- Another oldie but goodie we make at least once a year

*Salmon in Lemon Brodetto with Pea Puree- this was kind of odd. But we all liked it. I found the recipe from Conrad Weekly Dinners which is a gal's menu plan that I enjoy getting ideas from. I bought all the ingredients before really knowing what it was and it turns out a Brodetto is kind of like a soup? So it was salmon on top of a pea puree sitting in a lemony-broth soup. Weird right? But we all gobbled it up. The kids ate as much as I did and we all agreed it was different but tasty.

*Bean and Cheese Enchiladas- perfect for community group and cooked up great after being frozen

Roasted Cauliflower and Carrot Soup (from Jackie)

1 medium head cauliflower, chopped into bite-sized pieces
1 lbs. carrots, peeled and chopped 1/2" pieces
2 T EVOO
1 yellow onion
4 cloves garlic
5 c. veggie broth
2 t maple syrup
2 T fresh dill
salt and pepper

Preheat oven to 400 degrees. Place cauliflower and carrots in a large bowl and drizzle with olive oil. Toss to coat and spread out on a cookie sheet lined with parchment paper. Roast until soft, about 20min. Then heat the oil in a large soup pot over medium heat. Saute the onion and garlic until soft. Add the roasted cauliflower, carrots an broth. Simmer over medium heat for about 10min. Puree. Add the maple syrup and dill and season with salt and pepper. Serve immediately.


Snacks
Bran Muffins

*New recipe

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