cauliflower alfredo

you will need sharp knife, cutting board, deep baking dish, 2 mixing bowls, large spoon, spoon, measuring spoons, microwave-safe ramekin
yields 8-10

2 cups alfredo sauce
2 heads of cauliflower, separated into medium-small sized florets
1 1/2 cups shredded swiss cheese
1/4 cup shredded parmesan
1/4 cup breadcrumbs
1 tablespoon melted butter
2 teaspoons nutmeg
pepper to taste

preheat oven to 350 degrees.

mix alfredo sauce, nutmeg and pepper. coat bottom of baking dish with mixture.

add cauliflower to baking dish. top with swiss cheese. pour remaining alfredo over cheese.

melt butter in ramekin. combine breadcrumbs, parmesan and butter in bowl. sprinkle on top.

bake for 25-35 minutes.

menu planning 11/27-12/3

sunday - taco salad
cottage cheese
grilled zucchini spears
pineapple and blueberries

monday - chicken-in-a-biscuit muffins
cheese ball with crackers
sliced avocado
red grapes

tuesday - eat out at smashburger

wednesday - roast beef and blue cheese pitas
gazpacho
salad with green olives, red onions and almond slivers
watermelon
creme puffs

thursday - egg bake
broccoli
pears

friday - leftovers

saturday - sweet potato and eggplant curry
rice
green beans
pomegranate

sunday - muenster cheese and chicken fajitas
corn on the cob
cottage cheese
applesauce
white chocolate and cranberry oatmeal cookies

three cheese creamy chicken casserole

you will need mixing bowl, large spoon, cutting board, sharp knife, deep rectangular baking dish, tinfoil
yields 8 servings

2 cans cream of chicken
1 container plain greek yogurt (about 1 cup)
2 cooked chicken breasts, diced
1 cup green chilis, diced
1/2 cup shredded parmesan
1 cup cheddar
1 1/2 cup monterey jack
4 tortilla (flour or corn)
1 can red enchilada sauce

preheat oven to 400 degree. fold tortillas and break in half. set aside.

mix cream of chicken, yogurt, chicken, chilis, parmesan, cheddar and 1 cup monterey jack in bowl. place half in baking dish.

layer with 4 tortilla halves. spread on remaining chicken mixture. layer with 4 tortilla halves. pour enchilada sauce evenly oven tortillas. top with 1/2 cup monterey cheese.

bake covered for 30 minutes. uncover and bake for 15 more minutes.


**recipe can be doubled and still fit in same dish.

menu planning 11/20-11/26

sunday - bacon chili
indian fry bread
sweet potato casserole
applesauce

monday - beef flautas
red beans and cajun rice
yogurt
sauted summer squash
watermelon
*linking to www.orgjunkie.com for meal planning monday*

tuesday - seared tuna steaks
shrimp with cocktail sauce
string cheese
macaroni salad
brussel sprouts with bacon and teriyaki
clementines

wednesday - black bean tortilla bake with mascarpone
gaucamole and chips
broccoli and cauliflower salad in italian dressing
asian pears
eggnog

thursday - orange basil turkey
mushroom stuffing
mashed potatoes with gravy
sliced cheese and crackers
asparagus
cauliflower gratin
green bean casserole
raspberry jello with fresh raspberries
snicker apple salad
banana creme pie

friday - eat out at buca de beppo

saturday - leftovers

sunday - taco salad
cottage cheese
grilled zucchini spears
pineapple and blueberries