I really make a horrible nurse at home. I am the type of nurse who wants to check on you every 5 minutes. “Are you warm? Are you cold? Do you want some tea? Do you want to read the Sunday paper? Do you want more coffee?”
Other than all the questions, is the fact that I sleep like that dead and usually can offer Tony zero help if he needs me. Case in point, he needed some pain pills that were in the living room – it probably took him 10 minutes to wake me out of my slumber to go get them at 5:30 in the morning. 😦
So I try to let him rest, stay busy in the back of the house and just let him be, even though its super hard for me to do that!
I peeled one of the tangerines my PIL sent in our holiday box – OMG, so juicy and delicious! I nibbled on this one while I made coffee.
I didn’t do a full grocery shop this weekend, just picked up a few odds and ends. Since Tony isn’t eating much I can figure out stuff for me with what I have on hand. My store sells these baby corn tortillas – 48 come in a package for $1.99. They are about 4 inches in diameter? Breakfast comes in at 7 points.
- 4 baby corn tortillas (3 points)
- 1 tsp. olive oil (1 point)
- 1 egg (2 points)
- 1 zucchini, shredded (0 points)
- 1/2 ounce cheddar cheese (1 point)
- 2 tablespoons baja fresh salsa (0 points
I sauteed the shredded zucchini in Pam for about 5 minutes, or until it gets tender. I added the scrambled egg and when the egg was done, tossed in the cheddar cheese. I put the corn tortillas in the microwave for 30 seconds. I divided the zucchini egg mixture into each round, then heated up the 1 tsp. of olive oil and cooked them about 2 minutes a side until they got nice and crisp. The salsa was a great dipper!
After doing a quick inventory of what I had on hand, I realized I had both cauliflower and broccoli that needed to be used up, and quick. A quick google search I found this recipe from Good Life Eats, from which I adapted my recipe. My changes are in blue.
This made six, one cup servings: 125 calorie,s 3.9 fat, 17 carbs, 5.1 fiber and 5.3 protein or 3 WW points.
- 1 whole head cauliflower
- 2 cups broccoli flourets
- 1 large whole head garlic (I already had peeled garlic – I used 10 cloves)
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 stalks celery
- diced 1 yellow onion (nope!)
- diced 1 carrot
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon dried thyme leaves
- 1 tablespoon flour
- 1/3 cup dry white wine
- 1/2 cup water
- 2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency (I ended up using 4 cups total)
- 1 dried bay leaf (not a fan)
- 2 teaspoons fresh minced parsley (didn’t have any)
- 1/3 cup half and half
- 3 ounces cooked and crumbled bacon (no bacon)
- additional oil for serving – olive oil or truffle oil (no extra oil)
Preheat oven to 400 degrees F.
Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it’s progress as needed – it should smell fragrant but not raw, be golden and tender.
Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
I ended up roasting the broccoli, cauliflower and garlic all at the same time for 30 minutes.
Then I used a stick blender to blend it all up. Perfect soup for a chilly winter day!
I only spent $29 at the store! That has to be a record. Since I am basically cooking for me, I bought something for dinner that I haven’t had in a long time – cube steak! When I was a single momma, that was heavy on the rotation – back then I could typically buy 2 cube steaks for $2. So simple, just salt and pepper and dredge in flour and saute with 1 tsp. olive oil – make sure your pan is pretty hot, it gets a nice crust that way – just don’t touch it – 3 minutes one side, about 1.5 minutes on the second side.
I had baked potato on the side. Yep, no veggies 😦
I am sticking around the house this morning in case Tony needs anything – I have my workout clothes on though and exercise TV is moments away. 😀
Make it a great day!