Thursday, October 29, 2009

Butternut Squash

Source: Ryan's mom


  • 1 Butternut Squash
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cinnamon
  • 1/2 tbsp. Fleishman's Unsalted Margarine
  1. Peel and cube butternut squash.  Boil until soft.
  2. In a bowl combine cooked squash cubes and other ingredients.
  3. Using a hand mixer, blend all ingredients together until no chunks remain.
Our Reviews:

Shelley: Yum yum yum.. I could eat it all day, every day!

Ryan: Mmmmmm... Much better when mashed using a mixer instead of a potato masher, which leaves the squash stringy and clumpy.

Wednesday, October 28, 2009

Chicken Pizza Balls

Source: Based on a recipe from Lauren's Kitchen 

  • Chicken (For two of us I used two chicken tenderloins) 
  • Mozzarella Cheese
  • Olive Oil
  • Italian or Pizza Seasoning (Garlic, Basil, Oregano and Parsley)
  • Pizza Dough (I used one bag of store-bought dough)
  • Pizza Sauce
  1. Pre-heat oven to 400°.  Grease a pie pan.
  2. Cook chicken, breaking the pieces into small chunks.
  3. Flatten a piece of dough to approximately a 2" diameter circle.
  4. For the dairy-free version, add a small dollop of pizza sauce (too much makes the balls too messy). For the non-dairy-free version, add a small dollop of shredded mozzarella cheese.
  5. Add a couple pieces of chicken on top of the sauce/cheese.
  6. Curl up the edges of dough, stretching it enough to form a ball. Roll it slightly in your hands to help it keep the ball shape. Push all of the edges together on the bottom.
  7. Place in pie pan, with seam on the bottom.
  8. Drizzle olive oil and Italian Seasoning over the top.
  9. Bake for 15-20 minutes at 400°. (I baked mine for 20 minutes)
  10. Serve with pizza sauce.
Our Reviews:

Makes a great appetizer! According to Lauren's Kitchen, they can be pre-made and refrigerated or frozen, though I haven't tried this.

Shelley: The dairy-free balls were a little messy to make because of the sauce. Next time I will make these balls larger and with less sauce. The balls with cheese were very easy to assemble. 

Ryan: Delicious. Filling. Would make a good appetizer. Not overly cheesy, but this isn't a bad thing. Maybe try with sausage.

Monday, October 26, 2009

Mashed Cauliflower

Source: Me

  • Cauliflower
  • Fleishman's Unsalted Margarine
  • Silk Vanilla Soy Milk
  1. Cut cauliflower into small florets.  Boil until desired texture.
  2. Drain water.
  3. Add approximately 1 tbsp. of margarine. I don't like butter on vegetables so I don't add very much.
  4. Add approximately 1/4 c. soy milk. Amount depends on amount of cauliflower. You don't want it to be too soupy.
  5. Mash with a potato masher, or put in food processor.

A great healthy substitute for mashed potatoes!

Sunday, October 25, 2009

Brunch Special - Breakfast Casserole

Source: My Mom

  • 6 Slices of Bread
  • 5 Eggs 
  • 2 cups Milk
  • 10 oz. Cheddar Cheese 
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • Bacon
  • Breakfast Sausage
  1. Pre-heat oven to 350°. Grease 13x9 pan.
  2. Toast bread.  Cut into cube and place on bottom of dish.
  3. Sprinkle cheese on top of bread cubes. 
  4. Mix eggs, milk, salt and pepper.  Pour over cheese. (For dairy-free, just eliminate the cheese)
  5. Fry approximately 8 slices of bacon.  Crumble over top of cheese. 
  6. Fry approximately 1/2 lb. of sausage.  Sprinkle over top of bacon.
  7. Bake for 35 minutes. 
Our Reviews:

Brunch was success! Everyone loved it, and we even had enough leftover for another breakfast for the two of us.

Can be made a day ahead of time. Prepare and bake as instructed, then simply reheat in the oven until it bubbles.

Me: The dairy-free version was a little dry. Since it was only 1 serving, I only added 1 egg. I think that it needed one more.

Delicious! Best breakfast idea ever!