Monday Recap and a Broccoli/Cauliflower Fritter Recipe

Happy Monday!  Anyone else have a hard time getting back into the working groove?  My day was 100% full of meetings.

Meeting One: 9-10:15am |  Meeting Two: 11-12:30pm  |  Meeting Three: 1-2PM  |  Chiropractor: 2:45-3:30 (ok, not a meeting, but time away from my desk)  |  Meeting Four: 4-4:30PM.

Meetings can get a little dry, ya?   If I drank coffee, I think it would be hysterical to just casually use one of the below mugs during said meetings. 

Image   Guilty

 

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For the arrogant souls

 

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No need to sugar coat.

 

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Vodka.  I love Vodka

 

Or, my absolute favorite.  Ask someone if they’d like some coffee and hand them this mug.  

 

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You’re welcome.

hahahaha

Moving right along…

I went for a much needed jog this afternoon after work.  A quick 3.2 mile jaunt down the Papio Trail here in Omaha.  Love running that particular path.  You can go a short distance, or stretch it out to several!

Tonight, we are watching the CMA Country Christmas episode while I type up this Monday Blog.  Now, to sign off, an easy recipe for Broccoli or Cauliflower Fritters. 

Enjoy!

 

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Fritter Recipe

  • 1 head of broccoli or cauliflower (steamed)
  • 1/2 cup flour
  • 1/3 cup Parmesan cheese (heaping)
  • 3 Tbsp. Egg Whites
  • garlic to taste
  • salt and pepper to taste

Steam veggie of choice  |  Mix together dry ingredients in a bowl  |  Cool steamed veggies slightly  |  Add veggies to dry ingredients and mash with fork 

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Add egg whites  |  Continue to mash until you achieve desired texture of veggies 

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Heat griddle or cast iron skillet and spray with a little EVOO  |  Scoop spoonful of mixture onto pan, mash a little, let brown, flip, enjoy!

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A look at the cauliflower fritter version

 

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Beef and Veggie Noodle Soup

Soup Sunday!

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Beef, Veggie and Noodle Soup

Ingredients

  • 1 pound ground beef
  • 1/2 onion chopped
  • 2 cloves minced garlic
  • 3 Tbsp. cornstarch plus water to make paste
  • 1 can Rotel tomatoes and green chilies
  • 10 oz. can tomato sauce
  • 1 small can tomato paste
  • 2 cans beef broth
  • 2 cups of water
  • 3 celery stalks, sliced
  • 1/2 bag frozen peas
  • 1/2 bag frozen carrots
  • 1/2 bag frozen corn
  • 1 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 2 cups elbow macaroni

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  1. Brown ground beef, minced garlic and chopped onion.
  2. In a large soup pot to beef and onions add cornstarch paste and stir well until well incorporated.
  3. Add the remaining ingredients except for the macaroni and cook on medium high heat for 30-45 minutes.
  4. Add 1 cup elbow macaroni and cook until tender.
  5. Adjust seasonings according to your taste.  I added more Italian and garlic seasoning at the end.

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