Source: Ryan's mom
Ingredients:
- 1 Butternut Squash
- 1/2 tsp. Nutmeg
- 1/2 tsp. Cinnamon
- 1/2 tbsp. Fleishman's Unsalted Margarine
Directions:
- Peel and cube butternut squash. Boil until soft.
- In a bowl combine cooked squash cubes and other ingredients.
- 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.
Source: Based on a recipe from Lauren's Kitchen
Ingredients:
- 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
Directions:
- Pre-heat oven to 400°. Grease a pie pan.
- Cook chicken, breaking the pieces into small chunks.
- Flatten a piece of dough to approximately a 2" diameter circle.
- 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.
- Add a couple pieces of chicken on top of the sauce/cheese.
- 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.
- Place in pie pan, with seam on the bottom.
- Drizzle olive oil and Italian Seasoning over the top.
- Bake for 15-20 minutes at 400°. (I baked mine for 20 minutes)
- 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.
Source: Me
Ingredients:
- Cauliflower
- Fleishman's Unsalted Margarine
- Silk Vanilla Soy Milk
Directions:
- Cut cauliflower into small florets. Boil until desired texture.
- Drain water.
- Add approximately 1 tbsp. of margarine. I don't like butter on vegetables so I don't add very much.
- Add approximately 1/4 c. soy milk. Amount depends on amount of cauliflower. You don't want it to be too soupy.
- Mash with a potato masher, or put in food processor.
Review:
A great healthy substitute for mashed potatoes!
Source: My Mom
Ingredients:
- 6 Slices of Bread
- 5 Eggs
- 2 cups Milk
- 10 oz. Cheddar Cheese
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- Bacon
- Breakfast Sausage
Directions:
- Pre-heat oven to 350°. Grease 13x9 pan.
- Toast bread. Cut into cube and place on bottom of dish.
- Sprinkle cheese on top of bread cubes.
- Mix eggs, milk, salt and pepper. Pour over cheese. (For dairy-free, just eliminate the cheese)
- Fry approximately 8 slices of bacon. Crumble over top of cheese.
- Fry approximately 1/2 lb. of sausage. Sprinkle over top of bacon.
- 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.
Him: Delicious! Best breakfast idea ever!
