Menu Plan Monday & Recipe for Bacon, Cheese, & Tomato Strata (Reduced-Fat)

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

WednesdaySalmon Patties, salad, corn

Thursday:  Leftovers from Wednesday, salad

Friday: Pizza, salad

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