Well after two years of "empty nesting" two of my daughters are back home!  It's an adjustment to be sure, but I'm loving having them home.  Now, if you ask them....probably not so much, LOL! 

With having them home my food bill has definitely taken a jump so gone is the "fly by the seat of my pants" dinners for two.  Time to get back to planning meals and watching prices.  Actually, I enjoy it..kind of a game to see how well we can eat and spend little!  I use to be a vegetarian but with a growing family I got tired of cooking different for myself.  One great way to cut spending is to add at least one meatless meal each week.  I plan to slowly do half and half and, hopefully, my husband won't even notice!

I also have anywhere from 6 - 9 little ones to feed each day in my child care.  This time of year it's so much fun to watch them pick blueberries in my patch, or plums from the tree.  They enjoy picking berries and eating them with their lunch!  I love showing them where their food comes from and helping them have a love for gardening and eating well.  Next month we'll be doing a unit on apples and making applesauce is always a favorite activity.

Thought I would share a vegetarian recipe I tried yesterday.  My husband liked it and said it was even better the next day.  I didn't double it but made a bit more than the recipe size.  When I make it again I would add some sharp white cheddar as well for a little added zip.  This is a great summer meal...just add sliced watermelon and/or a green salad.

Onion Bread Pudding

1 vidalia or other sweet onion, cut into 1/4-inch slices
2 cups 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
8 cups cubed French bread (about 8 ounces)
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese, divided (I used more cheese as well)
Cooking spray

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.  (I cooked them a bit longer)

Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425° 25 minutes or until set and golden.

• Post a Comment

Tuesday, August 26, 2008 - <em>Untitled Comment</em>

Posted by Schatzi

Stopping by to say hello...our one little birdie just flew the nest this June...she got married and oh how I have missed her...thankfully they only lived 20 minutes away...but not quite the same....I guess they all must fly away some day:-)...but when they come back, that must be very strange or at least different....I hope you enjoy your time with your daughters.

The recipe you posted sounds amazing...I will need to try it ASAP...thanks for sharing.

Blessings,
Connie

Edited by Schatzi on Tuesday, August 26, 2008 at 11:55

• Permanent Link

Wednesday, August 27, 2008 - Thanks!!

Posted by JulieFCC

I just wanted to pop in and say thank you for showing me this wonderful world of blogging. Not just the blogging part, but this particular community. I have only started blogging last night and already I feel as though I'm part of a community here. Thank you, thank you, thank you!! : )

• Permanent Link