Tag Archives: butternut squash

The answer to our recipe call!

18 Oct

 Hey buddies!

We’ve missed you all ūüôā The past 2 weeks have been filled with:

  • Midterms(yuck!)
  • Writing lots of essay’s(double yuck)
  • School/work
  • Cleaning, cleaning…. and more CLEANING
  • Making 70+¬†cookie and pretzel candy melts(they are a lot harder than they look to make lol.)
  • And of course good food ūüėČ

So you are probably wondering why on earth are we making so many candy melts and cleaning like it is nobodies business? Well it is because the BABY SHOWER is this Saturday! I cannot believe it has finally arrived to this week. I remember starting to plan this whole party clear back in April. I had been dreading and anticipating this week. The dreadful part is having to get your house ready for 70 people, but the anticipated part of the whole thing is seeing all of my family from Utah! We almost never see each other unless it is Summer so it is going to be fun.   

This morning Whit and I cooked up an old friend… Quaker Instant Hot Cereal!

  • 1 pkt. Instant Apple Cranberry Almond Hot Cereal
  • 1/3 cup almond milk
  • 3-4 drops vanilla stevia
  • 1/2 nuked gala apple
  • cinnamon¬†

Toppings

  • Fiber One¬†Oats &¬†Apple Struesel Bar crumbled
  • Dollop Sprout’s Old Fashioned AB

And to drink was a C+W Special Pumpkin Spice Latte

In the mix:

  • 1/4 cup almond milk
  • 1/4 cup boiling hot water
  • 3/4 cup brewed coffee
  • 2 tbsp pumpkin puree
  • 1 scoop vanilla cappuccino mix
  • 5 drops maple extract
  • 1/2 tsp Sugar-free Vanilla Torani
  • 1/2 tsp sugar-free Pumpkin Torani
  • Pumpkin Pie Spice + Cinnamon

~Whip to top!

Lunch was a sammie with turkey, hummus, onions, american cheese, and spike. This was served alongside the new obsession: Harvest Fruit Salad.

Mixed greens, strawberries, butternut squash, dried cranberries, walnuts, cottage cheese, stawberry-balsalmic dressing.

In case you were wondering what Spike is. It is a seasoning that Whit and I add to salads, sandwiches, eggs, wraps, pasta, veggies, etc.  

Ingredients: Defattted nutrisoy granules, granular toasted onion, nutritional yeast, granular garlic, celery root granules, ground dill, horseradish granules, mustard powder, lemon peels, orange powder, parsley flakes, red bell peppers, green bell peppers, white cate pepper, rose hips powder, summer savory, mushroom powder, safflower, parsley powder, white onion powder, spinach powder, tomato powder, sweet hungarian paprika, ground celery seed, cayenne pepper, ground tumeric, ground cumin, ground ginger, ground corriander, ground fenugreek, ground cloves, cinnamon powder, plus a delightful herbal bouquet of the best greek oregano, french tarragon, french sweet basil, french marjoram, french rosemary and spanish thyme.

 

Todays workout consisted of 20 min. treadmill and 20 min. No More Trouble Zone video.

0-5 min.    6.0 mph   2 incline
5-7 min.    7.0 mph    0 incline
7-8 min.    8.0 mph    0 incline
8-10 min.  5.0 mph    4 incline
10-20 min. REPEAT

 

Dinner was a Whole Wheat or Bust Fall creation: Harvest Pumpkin Sauce served over spaghetti squash.

(This was the recipe we chose to make for our Fall Recipe Call)

Here is the recipe from the lovely lady herself:

Flawless Fall Pumpkin Pasta Sauce

Recipe: Makes 2 servings

~10 pecans, chopped

1/3 cup chopped sweet onion

1/2 tbsp real butter

3/4 cup pumpkin

pinch pumpkin pie spice

pinch chili pepper

1/4 cup half and half

1/4 cup milk

1/4 to 1/2 tsp salt (I like 1/2 tsp, but I love salt)

The steps ‚Äď

1. Chop the pecans and separate it into two piles. Crush one pile so that they are tiny pieces.

2. Put a pan on medium heat and melt the butter.  Saute the chopped onions and pecans until the onions are deliciously caramelized.

3. If there is no butter left, add a little more. Add in the spices and pumpkin and stir. Cook the pumpkin for a couple minutes until it is more thick and fragrant.

4. Reduce the heat to low. Add in the half and half and milk and stir. Add in 1/4 tsp salt, stir, taste, and then another 1/4 tsp if you wish.

5. Once it has heated through and is nice and thick, it’s done! Rejoice!

 

Lauren is a college student from Texas who has got some pretty mouth-watering recipes! Here are just a few that caught our eyes:

Homemade Salmon Burgers
Sweet Potato-Quinoa-Pecan Tamales
Scallops & Artichoke Pasta
Pumpkin Scones with Cream Cheese Glaze

Thank you all who shared your recipes. They were all such great ideas…that we might just have to make all of them. lol. Well mountain of a Monday is over. Yay!

Have a great week ūüôā

-Court

Advertisements

Pumpkin is being released everywhere…

26 Sep

In case you have not noticed,¬†Libby’s Pumpkin has made its way back to the grocery store.¬†Praise the Lord! I do not know about you guys, but it was getting tough to find¬†Pumpkin. All that I could find was the organic brand which cost and arm and leg for a small can, or Stokely’s GIANT 32 0z can! Well you can never get¬†enough, so Whit and¬†had just been buying Stokely and freezing it.

Not only is¬†Libby’s back, but so is everything Pumpkin¬†at Einstein’sat least at our Einstein’s. We had and early release. Remember how the big day was not supposed to be until Sept. 29th? Well people could not stop asking about it, so we gave them what they wanted.¬†ūüėȬ†¬†¬†

The release brought this….

 

 ********

 

Well in other news nothing else too exciting really happened this week, except Whit and I managed to watch the whole first season of Dawson’s Creek on DVD.¬†You are probably thinking, ARE THEY CRAZY? Well,¬†the first season is only 12 episodes so it only averaged about 2 episodes a night. You get so tired during the week, and¬†it is not like you want to go out and spend¬†money any way, so¬†some great advice to you guys is go buy a season of a show to watch. It is great to have when you just want to relax and have¬†down time. ¬†

Next weekend is Race For The Cure! Are you going to participate. All of us girls in the family have made it tradition. For the past few years we have signed up together. It is always such a memorable experience. I love waking up early to cool crisp Fall air, going to Starby’s, getting some free stuff before the race, and then beginning to walk to “I run for Life”. The whole day just gives me chills. I love being able to participate in such a great cause.

 

********

 

Here’s a few eats of the week¬†from TE kitchen:

 

Jillian Michael’s Master Your Metabolism: Almond-Crusted Chicken

SERVES 4

  • 1/2 cup unsalted almonds, toasted
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon dried rosemary
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 4(4-to-5 ounce) boneless, skinless chicken breast halves

Preheat the oven to 425 degrees
In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic, and salt. Process until coarsely chopped; the mixture will be a thick paste.
Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.
Roast in the oven until cooked through, about 10 minutes. Loosely tent with foil and let stand for 5 to 10 minutes before serving.

This chicken made the whole house smell amazing. Right when my mom walked in the door from work she said that she could smell something yummy. Seriously guys this is such a gourmet dish that is so simple. The whole family loved it!

Served alongside this meal was also some Cornbread. We got this recipe out of our Xagave book. It has got actual corn in it, which made it that much better ūüôā¬†

Makes 16 servings

  • 4 tbsp. melted butter(I used Earth Balance)

  • 1/4 cup applesauce(I used unsweetened)

  • 1 egg

  • 1 cup low-fat milk

  • 1/3 cup Xagave(I just simple used agave nectar)

  • 1 cup cornmeal

  • 1 cup whole-wheat pastry flour

  • 3 tsp. baking soda

  • 1 tsp. salt

  • 1/2 cup corn, chopped

    Steps:

  • Preheat oven to 350 degrees. Lightly grease 9″ square pan. Beat together butter, applesauce, egg, milk and xagave until combined. Add cornmeal, flour, baking soda, and salt and beat until smooth. Stir in corn. Pour into greased pan. Bake for 20 to 25 minutes until a toothpick inserted comes out clean.

 

I also chopped butternut squash for the very first time. It is in season for Fall, and Whit and I have never prepared our own. What I learned…. is butternut squash is extremely hard to cut. Luckily, I found a sharp knife that was able to do the job.

 

Whit steamed the butternut squash with some apples, then topped them off with a drizzle of maple syrup and cinnamon. It was a warm little ending to this meal.  

 

Cracked into our last jar of SunLand PB.

Remember way back when we told you about Target’s Archer Farm All-Natural Dark Chocolate Pb? Target’s brand tastes like Reese’s PB cups… but SunLand’s literally taste like frosting! Seriously, I was expecting it to come out all runny like Target’s but instead it was scoopable just like FROSTING ūüôā

 

This PB is craazzy good. Whit and I topped one of our many yogurt messes of the week with it.

I would recommend this PB for:
Topping cupcakes
-Oatmeal
-Making Fudge
-Banana Split
-On a vita muffin or rice cake(maybe with some fluff!)

 

 

Berry Patch Protein Oats have been a serious obsession this week. Whit and I had them 2 days in a row! Thanks Meg, this recipe is the best ūüėČ

Plenty of snacks have been packed for on the go. This was a pear and granola thin!

Oh and we bought some more 5 hour energy for our Thursday night class! You better believe I pulled another all nighter and got my h.w. done.

This was probably the second best dinner of the week:

This was a La Tortilla Factory tortilla filled with the new Bleu Cheese Laughing Cow, shredded chicken that was drenched in hot buffalo wing sauce, jalapeno, and peppers. Then we put it on the press. I love buffalo pizza so this was just an alternative.  

 

We made Gracie’s PB Apple Crisp!

More Berry Patch Oats with the addition of banana and grapefruit juice.

Eggs, Manna Bread, Van’s¬†Belgian¬†Waffle.

Pear & Butternut Squash salad with corn bread.

Tofu Shirataki Noodles with chicken sausage, veggies, alfredo sauce, pesto, and toast.

 

Vanilla Siggis, mixed with Toffee Fudge Whey Protein, SF Cheescake¬†Instant Pudding, then we froze it. Siggi’s¬†is so thick that¬†it worked perfect¬†as¬†fro-yo.¬†

And finally…. overnight oats!

This week is going to be hectic, but that is ok because¬†the weeks are flying by! Even though tomorrow is Monday… just try to look at the positive. Trust me just take it day by day and you will get through it.

QOD: Are you participating in race for the cure? And what was the best meal that you had this week? 

‚̧ Court