Menu Plan Monday

Monday ~ Chicken Salad Sandwhiches and cottage cheese and pinapple
Tuesday ~ Is Tierra's birthday she wants breakfast for dinner, her mama's famous extra thick french toast....bacon and eggs
Wed ~ Crock Pot Veg Beef Stew
Thur ~ Beenie Weenies & French Fries
Fri ~ Apricot Glazed Chicken and white rice











Casein Free Cottage Cheese

Mori-Nu Firm Silken Tofu - 1 Box

Mori-Nu Extra-Firm Silken Tofu - 1 Box

Better Than Sour Cream Dairy-Free Sour Cream Substitute - 1 TBSP

Dairy-Free Margarine - 1 TBSP - Melted

Lemon Juice - 2 tsp

Garlic Powder - 1/4 tsp

Salt - 1/2 tsp

Milk Sub - 1 tsp



Open the box of the firm silken tofu and drain the liquid off. Place the block into a large mixing bowl and cut off one third of the block. Cube the third you have removed and place the cubes in a food processor.

Add to the food processor containing the tofu cubes: 1 TBSP of dairy-free sour cream substitute, 1 TBSP of dairy-free melted margarine, and 2 tsp of lemon juice.

Pulse the food processor until the cubes are no longer intact.

Open the lid and scrape down the sides. Re-seal the lid and pulse until smooth.

Remove the lid and check the consistency. It should be creamy and about the consistency of mayonnaise. If it is too thick, add milk sub, 1 teaspoonful at a time, pulsing food processor in between each addition, until desired consistency is reached. If it becomes to thin at any point, you can add a little of your remaining block of firm tofu, but try to avoid using very much of it as you will be needing it for the other portion of the recipe. Once desired consistency has been reached, set aside.

Open box of extra-firm silken tofu and drain off the liquid. Place the block in the same mixing bowl with the remaining 2/3 block of firm silken tofu. Cut both blocks into cubes and then gently mash with a fork to form ‘cheese curds’. The purpose of the two different firmnesses of silken tofu? The extra-firm silken tofu more closely approximates the texture of the cottage cheese curds. The firm silken tofu is easier to cream to make the creamy base for the curds. Combining the two different firmnesses of the tofu in the recipe has yielded the best results for our family.

Gently turn the curds over in the bowl, checking for un-mashed blocks until all the tofu blocks have been broken into curd-size chunks.

Scrape reserved creamed tofu from food processor or food mill into mixing bowl. Add 1/4 tsp of garlic powder and 1/2 tsp of salt.

Gently mix until all ingredients are uniformly incorporated. Adjust salt and garlic powder to taste. Store in air-tight container in refrigerator… or serve up immediately to your cottage-cheese deprived kiddos!