Tuesday, February 17, 2015

Breakfast Egg Muffins

Makes 12 muffins.  Bake at 350F for 25 minutes.

Into a 4-cup measure:

8 eggs and enough stuff to make 3.5 to 4.5 cups

Starches: bread crumbs, quinoa, baked potato
Vegetables: sauteed kale, spinach, little onion.  broccoli?
Bottled Vegetable: roasted red pepper, salsa, sun-dried tomato, artichoke heart?
dairy: shredded cheese.  a little milk or cream.

Keeps in refrigerator for four days for quick microwave breakfast.

Saturday, February 14, 2015

February First Half

Saturday night dinner: pureed bean-vegetable soup (leftovers) topped with sliced polenta and a few seasoned beans cooked that night.  Or, sliced polenta topped with pureed roast turkey mayo.

Sunday night dinner: ratatouille lasagna, mashed potatoes, gravy, broccoli in cheese sauce.  Yes, this is really two parallel dinners.  The adults ate lasagna, the kids ate mashed potatoes and broccoli.

To try later: