Keep thinking about pumpkin pie. I may have to make one really soon!!
If you need a recipe for a large group of people, here’s one that we used at the Ronald McDonald House when a group of us from church provided an evening meal: Homemade Chicken Pot Pie
Here’s another good recipe for the cool days of fall which is from my calendar, Eat Better America:
Healthier Bacon, Cheese, and Tomato Strata
- 8 ounces French bread cut into 1-inch cubes
- 8 ounces (2 cups) reduced-fat shredded cheese
- 2 cups Roma tomatoes, chopped
- 6 eggs
- 1 1/2 cups low-fat milk
- 1 teaspoon mustard (Dijon, if you have it)
- 1 teaspoon basil
- 1/2 teaspoon salt
- 6 slices of bacon, cooked until crisp & well drained
Grease 3-quart casserole dish. Place bread in bottom of baking dish. Sprinkle with 1 1/2 cups cheese (save 1/2 cup) and tomatoes. Mix lightly.
In medium bowl, beat eggs, milk, mustard, basil, and salt. Pour over bread mixture. Cover tightly and put in fridge for 2 hours (but no longer than 24 hours).
Bake at 350 degrees, uncovered, for 40-45 minutes until a knife inserted in the center comes out clean.
Sprinkle crumbled bacon and 1/2 cup cheese on top. Let stand 10 minutes before eating.
Our menu for this week is much like last week’s because last week turned out to be a crazy week, and our whole menu changed except for Friday. We’re still having healthy salad nearly every day.
Monday: Rotisserie chicken, zucchini, yellow squash, & onion medley (didn’t have this last week after all)
Tuesday: Leftovers from Monday, salad
Wednesday: Salmon Patties, salad, corn
Thursday: Leftovers from Wednesday, salad
Friday: Pizza, salad