Roasted Cauliflower White Cheddar Soup

I really loved this soup. My 9 year old loves cauliflower but he didn’t love this soup.😦 Husband and I both really really liked it and there were no leftovers!

rating: 9.5

Roasted Cauliflower White Cheddar Soup
Yield: About 4 servings


1 large head cauliflower (2 – 2 1/2 lb), cored and chopped into small, bite size pieces
2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp butter
1 cup finely chopped yellow onion
3 1/2 Tbsp all-purpose flour
1 clove garlic, minced
3 cups milk
1 (14 oz) can low-sodium chicken broth (I used vegetarian “chicken” broth)
1/2 cup heavy cream
1 tsp dried parsley or 1 Tbsp chopped fresh
1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)


Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.
In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 – 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar and serve with fresh bread or croutons if desired.

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The Best Egg Salad

Their title, not mine.πŸ˜‰ This egg salad was good, but the best? Not to me. The one ingredient that this egg salad has vs. other egg salads that I have tried is whipped cream cheese! I was expecting to be wowed, but I didn’t notice that big of a difference. Eh.

rating: 7.5

The Best Egg Salad


Eggs, 9
Whipped cream cheese, 5 tbsp
Mayo, 2 tbsp
Mustard, 1 tbsp
Garlic powder, 1 tsp
Pepper, 1/8 tsp
Celery seed, 1/4 tsp
Green onions, diced, 3 tbsp (I omitted)


Start by boiling your eggs.
In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.
Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.

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No Bake Banana Cream Cheesecake

This was good, but was more like banana pudding rather than cheesecake (not that there’s anything wrong with that!). My 5 year old loved this, my 8 year old didn’t (he would have preferred actual cheesecake). This was easy to prepare, and was ready in no time.

rating: 8

No Bake Banana Cream Cheesecake

Prep time: 20 mins
Total time: 20 mins


1 3.4 oz package JELL-O Banana Cream Instant Pudding
1 8oz package cream cheese, softened
1β…“ cups milk
1 8oz (3 cups) tub Cool Whip, divided
1 sliced banana
1 cup vanilla wafers


In a bowl, whisk together the JELL-O Banana Cream Instant Pudding and milk. Set aside for about 5 minutes.
In a mixing bowl, beat together the softened cream cheese and pudding.
Once well combined, fold in the 2Β½ cups of Cool Whip and refrigerate.
When ready to serve, layer your jars with vanilla wafers, sliced bananas and banana cream cheesecake filling and top with remaining Cool Whip.

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Creamy Spinach Tomato Tortellini

I thought this recipe was great. My kids didn’t love it (surprisingly), but we both did. And it’s easy! This comes together in 20 minutes or so, so it’s a great last minute dinner.

rating: 9

Creamy Spinach Tomato Tortellini

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 5 – 1 cup servings


1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk (I used 2%, anything but skim works fine)
1/2 cup heavy cream
1 (14.5 oz) can petite diced tomatoes (undrained)
1 1/2 cups (packed) chopped fresh spinach
3 Tbsp chopped fresh basil
2 tsp chopped fresh oregano (or 1/2 tsp dry)
Salt and freshly ground black pepper
6 Tbsp finely shredded parmesan, plus more for serving
Red pepper flakes, for serving (optional)

Cook tortellini according to directions listed on package.
Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won’t be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.

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Product Review: Ore Ida Mashed Potato Bites

Neither of my kids like mashed potatoes. That is so crazy to me! I served these little mashed potato bites last week as a side dish, and my kids LOVED them! There were some left over and they ate those the next night! These come frozen, and you bake them for a few minutes, turning them over halfway through. These come in two flavors (that I saw): Buttery Homestyle and Four Cheese. They are crunchy on the outside and creamy on the inside. Mmmm.

rating: 8



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Tempeh Reubens

I do love a good tempeh reuben, but this one, not so much. The bread got really soggy, and the tempeh just wasn’t that great. Husband said it was okay, but he didn’t love the sauerkraut.

rating: 3

Tempeh Reubens
(Cooking Light, June 2016)

serves 4


1/3 cup 2% reduced-fat Greek yogurt
1 1/2 tablespoons ketchup
3/4 cup plus 2 tablespoons refrigerated sauerkraut (such as Bubbies), drained and divided
1 teaspoon Dijon mustard
8 ounces tempeh
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon lower-sodium soy sauce
1/2 teaspoon dried dill
1/2 teaspoon caraway seeds
1 1/4 cups water
8 (1-ounce) slices whole-grain rye bread, toasted
2 ounces Swiss cheese, shredded (about 1/2 cup)


1. Place Greek yogurt, ketchup, 2 tablespoons sauerkraut, and mustard in a mini food processor; process until smooth.

2. Cut tempeh in half horizontally; cut each half into 4 slices, forming 8 pieces. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill, and caraway, stirring constantly. Add tempeh; cook 1 minute on each side. Add 1 1/4 cups water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.

3. Preheat broiler to high. Place 4 bread slices in a single layer on a heavy baking sheet. Divide cheese evenly among bread slices. Broil 1 minute or until cheese melts. Top cheese with about 1 tablespoon yogurt mixture, 1 1/2 tablespoons onion mixture, 2 pieces tempeh, and about 3 tablespoons sauerkraut. Spread remaining yogurt mixture evenly over 1 side of remaining 4 bread slices. Place bread, yogurt side down, on top of sauerkraut.

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Ginger + Lemongrass-infused Thai Soup with Crispy Tofu and Wild Rice

Boy, say that 10 times fast! This soup was really good. It tasted like it came from a restaurant! This dish used ingredients I never or hardly ever use, like lemongrass! Ginger! Agave! It was really good, and we all liked it. My 9 year old had 2 or 3 bowls, I lost count. I did double the recipe, since it says it serves 2.

rating: 9

Ginger + Lemongrass-infused Thai Soup with Crispy Tofu and Wild Rice

serves 2


2 tsp coconut oil, divided
1 package of extra firm tofu
ΒΌ cup tamari or soy sauce
1 tbsp agave
1 tsp toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
3 cups vegetable broth
1 can full fat coconut milk
zest and juice on 1 lime

for serving:

4 cups cooked rice


Cut tofu into cubes and place them in a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!


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