Recap of the week

I am happy to report my family and I have had a wonderful week surrounded by family and good friends. I just love this time of year because is it a small glimpse into Winter holidays. We have gone to parties, carnivals, dinner dates and today will be a day of relaxation, running and cooking.

Aryana and dad are going to make ghost treats for her class party tomorrow. I will take a picture and post when they are done. We got to carve her pumpkin, which should be fun.

I have lots to share so keep checking back as I am going to update and make recipe for week etc today. I already have pumpkin fudge in the freezer hoping this will be good.

Have a great Sunday Everyone!

Tortilla Soup

Wow this got two thumbs up for the family and it was simple..

3 chicken breast (frozen)

1 large can on enchilada sauce (red)

1 large can of whole tomatoes (would drain half the liquid and mash tomatoes)

1 onion chopped

1 can of chicken broth

2 cups of water

1 40z can of diced green chiles

salt/pepper

1 teaspoon of cummin

1 teaspon of chili powder

1 bag of frozen corn

1 bay leaf

1 tablespoon of cilantro

As always you can add chips on top also cheese. However since I am trying to stay in the lowfat area I omitted them.. And amazingly so family members did not request them. I am happy to say last night was a perfect night to have this as it was a little cool.

Have a great day.

Weekly Menu

Here is the Menu for this week

October 24th

Monday- Applesauce Chicken (just finished Amazing, will post recipe this week)

Tuesday- Tortilla Soup

Wednesday- Vegetable and Chickpea Curry

Thursday- Mexican Style Meat

Friday- Cheesy Mac and Cheese

Saturday- Mom and Dad have a date night.. YAY

Sunday- Chicken Sundried Tomatoes and Artichokes

Desserts: Since we are approaching Halloween what perfect time to have Caramel Apples and Chocolate Caramel Apple Cookies..

Make it a great week

I am a little behind

Well hello my bloggers,

I have found myself a little bit behind with everything lately. With the sun going down early I feel like I go to bed early, so that does not leave me much time to blog. So I am making it my effort this week to get caught up on everything. I have just got my menu together for the week. It feels like I am over planning food. I just set a meal for each day of the week but I think that atleast one day I have to plan for leftover night. I even take leftovers for my lunch everyday. Anyways, I hoping everyone is enjoying their cool Fall nights..Pictures and everything will be post and up to date this week

Cake Pops

HEalthy Protein Cookie Dough

1 Tbsp natural peanut butter (could also use almond butter)

1/2 scoop (15 grams) chocolate or vanilla whey protein powder

1 tsp agave nectar syrup (or honey)

2 tsp raisins

2 tsp mini chocolate chips

1/4 cup quick oats

1 Tbsp unsweetened almond breeze (or milk of choice)

In a small bowl, mix peanut butter, protein powder & agave until almost combined. Add in chocolate chips, raisins, oats & stir. Add almond breeze (or milk) to help bring it all together into a dough. Enjoy as is (cookie dough!), or place in plastic wrap to form into a bar & refrigerate or freeze for later.

Spaghetti Squash

2 cups marinara sauce

3 cups cooked roasted spaghetti squash

1 cup part skim ricotta

8 tsp parmesan cheese

6 oz part skim shredded mozzarella (I used Sargento)

Directions:

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. Add the remaining sauce, parmesan and mozzarella cheese.

Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.