We’ve had a new addition to the family – last week I was able to visit my lil sis, her son, and his wife, and a brand new baby grand-nephew. It was truly a week of excesses, traveling, graduations, and Memorial Day. My nephew is a vegetarian, and seeing him made me think of this Vibrant Vegetarian Casserole.
vibrant vegetarian casserole
Way back in the late ’70’s – maybe early ’80’s – I fell in love with Swiss Muesli, namely, Familia cereal. It was pricey, and I looked at the ingredients on the box and decided that not only could I make my own for a lot less, but I could customize it to my own tastes and make it even healthier!
Frugal’s Muesli – this is pecan date, but another favorite is slivered almond and pear.
This is an oldie but a goodie that’s been passed around for decades. Chicken Salad with Grapes is incredibly good, cheap to make & everyone seems to like it. Best of all, the simple ingredients are available year-round almost everywhere, and it’s a great use for leftover chicken.
Chicken Salad with Grapes and Pecans
How about Brunch this week, maybe over the weekend, or for dinner? You just can’t go wrong with this Upside Down Caramel Apple French Toast, adapted originally from Tyler Florence. It’s a decadent and rich French Toast and full of caramelly apples punctuated by a few dried cranberries and a handful of pecans for a little crunch.
Upside Down Caramel Apple French Toast
These Bosc Pears with Balsamic Reduction are a simple yet sophisticated end to a fabulous meal. There’s just a little sweet without being over the top, a little sumpin sumpin that’s the perfect way to linger at the table when the conversation is flowing.
Bosc Pears with Balsamic Reduction