Category: Types of Foods

Posted in - Meatless, - Red Meat, Healthy Eating

Wellness Wednesdays: Cheeseburger Cauliflower Casserole

Posted on by Northerly Nosh

Cauliflower, by the way, is the new Brussels sprout according to the 2014 food trend predictions.

So thought I would share with you a low carb comfort food recipe.

Cheeseburger Cauliflower Casserole

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Serves 6

1 1/2 lbs. ground beef or meat substitute, cooked
1 lb. cauliflower
1 cup cheddar cheese
1/2 teaspoon garlic salt
salt and pepper, to taste

Prep Day: Steam or boil cauliflower until soft. Add cauliflower, seasonings and cheese to the meat. Mix until cheese is melted. Cool if freezing. Place in gallon freezer bag and freeze.

Serving Day: Thaw. Heat in microwave 1 minute or till heated through.

Great for lunch for sure!

Posted in - Poultry, Budget Friendly

Money Saving Mondays: Broiled Raspberry Chicken

Posted on by Northerly Nosh

Broiled Raspberry Chicken

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Serving Size 6

6 boneless, skinless chicken breasts – $7.99
1/2 cup frozen raspberries, thawed – $1.00
1 cup raspberry vinaigrette (I used Newman’s Raspberry Walnut Vinaigrette) – $2.00
1/4 cup finely chopped fresh mint leaves – $.77

Total Cost – $11.76
Cost Per Serving – $1.96

Prep Day: Rinse and pat dry chicken breasts with paper towels. Place in large zip-top freezer bag. Add raspberries, vinaigrette, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Freeze.

Serving Day: Thaw. Preheat broil to low and oil the pan. Place the chicken breasts on the broiler pan and cook for 4 to 6 minutes per side. Remove and place on serving platter.

Posted in - Red Meat

Fine Cooking Fridays: Veal Chops Milanese

Posted on by Northerly Nosh

Veal Chop Milanese

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Serve 4

4 veal chops
½ cup of milk
1 egg, beaten
6 Tbs breadcrumbs
4 Tbs butter, unsalted
2 Tbs olive oil

For Serving Day
arugula, red onions and tomatoes salad lightly tossed in a balsamic dressing
1 lemon, quartered

Prep Day: Pound the veal chops gently (with the flat side of your meat mallet). Put the veal in a shallow pan and pour the milk over the meat. Cover and refrigerate for 1 hour. Remove the veal and pat dry. Dip into the beaten egg and then into the crumbs, coating evenly. Wrap individually in plastic wrap and store in a freezer bag. Freeze.

Serve Day: Thaw. Heat the butter and oil over medium heat, in a large skillet. Add the veal and cook for 3-4 minutes on each side, until golden. Garnish with a slice of lemon for drizzling on veal. Then top it with arugula, red onions and tomatoes salad.

Note: You can substitute chicken or turkey breasts for this dish. Pound the chicken or turkey with the flat side of a meat mallet before breading.