Meal Planning with Connie

It’s meal plan day!! Don’t forget to tidy your fridge and sort your coupons before planning next week’s menu! Sunday Coupon Preview Cooking Quote of the Week: “I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.”  ~Andy Rooney Table Blessing We thank thee, Lord, for this our food, For health and strength and every good. Let manna to our souls be given, The Bread of Life sent down from heaven. ~ Florence Porter Winters Monday - Cream of Broccoli Soup I found this recipe HERE ! Cream of Broccoli Soup 2 10oz packages frozen chopped broccoli 3/4 cups finely chopped onion 2 tsp. salt 1 tsp. pepper 1 tsp. garlic powder 1lb. Velveeta Cheese cubed 1 cup milk 1 cup whipping cream (½ pint) 1/4 cup butter 1/3 cup flour 1. Add the broccoli and onion to 4 cups of boiling water. Cook 10-12 minutes. 2. Add the next 4 ing

White Pizza White Pizza Refrigerated pizza crust 2 1/2 tbsp. olive oil 2 tbsp. flour 1 1/2 c. milk 1 tsp. salt 1/2 c. Parmesan cheese 1 c. shredded mozzarella and 1 c. shredded provolone (Tonight I used Kraft's 2% White Cheddar, Swiss and Parmesan.) chopped grilled chicken (optional) Roll pizza crust onto oiled pan. Pinch edges of dough into 1/2 inch rim all the way around pizza. In medium saucepan, blend flour and salt. Gradually add milk. Add Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly. Brush dough surface with small amount of olive oil. Then spread white sauce over crust. Sprinkle with chopped chicken, if using. Bake at 425 degrees for 10 minutes. Remove from oven, and top with cheeses. Return to oven for about 10 minutes, or until done.

    Apple Nut Wonders I found this recipe HERE ! Lots of great recipes!  Be sure to check out it out! My “lightened" version of this was really good!  I can only imagine how delicious the "real" version must be! I look forward to trying it with the butter!  Not only is this yummy, it is a great size for the four of us.  It would be perfect to share with someone who lives alone or with friends who are "empty nest-ers!" This recipe could be easily doubled for a 9x13-sized pan of these treats! I had pecans in the pantry, so I used those instead of the walnuts. The nuts add a lot of fat grams to this dish (40 grams in 1/2 cup) but are really good! Here's where portion control comes into play! I also drizzled a bit of fat-free glaze on mine.  This helps with the moisture a bit. Be careful to not over-bake lower fat desserts, as they can easily become too dry. I really like the idea of baking it in a quiche pan or pie plate and serving wedges of it a