2 large broccoli crowns, chopped
1/2 cup chopped onions
1/2 cup dried cranberries
1/2 cup chopped pecans
3 slices of bacon (chopped)
1/2 cup shredded or crumbled cheese (cheddar or blue cheese)
Stri in desired amount of poppy seed salad dressing. I try to keep it light.
Any of the ingredients are optional.
My Favorite Chili
Brown cubed venison or beef (venison will not need to be drained of fat)
Add a cup of chopped onion during browning
1 can of Rotel tomatoes with chiles (original)
1 15 oz can of diced tomatoes
1 large can of tomato sauce (I fill can with water and add to chile - I like a thinner consistency)
2 cans dark red kidney beans
Season with your favorite chile powder mix.
Cook on medium heat for about 20 minutes, then reduce to low for another 10.
My family insists on me adding spaghetti noodles. I will add about one serving size, al dente, just a few minutes before serving. Sprinkle with cheddar cheese.
Bacon and Cheese Quiche - For Special Occasions!
Add crumbled bacon (about 6 pieces, more if desired)
Add a 1/2 cup of shredded cheddar cheese
Mix 4 large eggs, 1 cup of heavy whipping cream and a 1/2 cup of milk, salt and pepper
Pour over the onions, bacon and cheese.
Cook for 15 minutes at 425 degrees, then reduce temperature to 300 and cook for 30 minutes longer.
Let cool 10 minutes before serving.
I don't even want to think about how many calories are in one serving!
Baked Winter Squash
Halve a winter squash and scoop out the seeds.
Add a pat of butter, pinch of salt and a tiny bit of sugar to each half. Add cinnamon if desired.
Set upright in a baking dish filled with about 1/4 inch of water and cover with foil
Bake 30 minutes at about 350 degrees.
Stir the melted butter in with the cooked flesh. You can serve on a plate, or just eat it straight from the ready-made squash bowl.
Broccoli Cheese Soup
One Pot Wonder - Cabbage, Sausage & Potatoes