Wednesday, September 25, 2013

A salad is born...

Tuesday Recap:

6:45-7:15am:  2 mile Walk away the pounds with 8 pd. weights

8:00am:  Coffee with creamer

9:30am:  Breakfast:  Banana oatmeal muffins
I had made these SUPER QUICK no flour/no added sugar muffins for Katie last week...and since she had one for breakfast yesterday, I thought I'd follow her leadJ

12:00pm:  Lunch- 1 cup leftover spaghetti & 1 meatball 
So this is a bit of an 'indulgent lunch,' but the container of leftover pasta had been STARING at me since Monday afternoon and since I KNEW nothing else would be as good after seeing that reheated pasta.  And since I knew we were having a 'lighter' dinner:  I went there!  It was divine, let me tell yaJ And this time Katie followed MY lead with her own little plate of pasta for lunchJ

3:00pm:  Snack- 5 chocolate almonds

6:00pm:  Dinner- Buffalo Chicken Salad
So I was feeling TOTALLY uninspired in the salad department yesterday, until I was blogging about the yogurt blue cheese dressing...and then what goes the best with blue cheese dressing??  BAM- a salad was bornJ

I just dipped some trimmed chicken breast in buffalo sauce and rolled it in a little panko...
...and then popped it in the oven for 40 minutes at 350 and served over a bed of kale mixed with a little blue cheese dressing and a sprinkle of Parmesan...

This was SUCH an easy dinner...although I WILL admit there would have been shredded carrots involved, except that I was even too lazy to do THATJ hahahahahhaa...

So Katie hasn't really been into chicken lately and it's usually the thing that gets left behind on her tray...

...but leave it to my child to HOUSE the LAST chicken I would ever expect: the spicy buffalo chicken!J  
Of courseJ

8:00pm:  Dessert- Maple Pudding
So since Scott & I have been on a pudding kick lately, I figured now would be as good a time as any to whip up this homemade FALL version.

And it was soooooo easy!  I made a third of the recipe and mixed:
  • 2 tablespoons maple sugar  (I also added about 2 teaspoons of maple syrup)

  • 1 tablespoon cornstarch
  • pinch of salt
  • 1 cup milk
  • 1 egg yolk
...into a saucepan and let it boil until it was thick, about 3 minutes.  Then pop it in the fridge until it's time to serve.  I never knew it was so easy to make pudding!  And you REALLLLLY could taste the difference in homemade.  (probably that egg yolk that gives it that great decadent taste!)

It was sooo creamy & just enough maple taste for FALL and the scaled back recipe made just enough for the 2 of us...
OK, that's sort of a lieJ  Scott requested maybe making a littttle bit more next timeJ  (it really had boiled down to about 1/4 cup for each of usJ)  I don't blame him...there's NEVER enough maple in the worldJ

There mayyyy be another FALL dessert made this week since there was no leftover pudding and the FALL baking season is in full swing, especially with THIS forecast:
Photo: This is the weather forecast in HEAVEN!󾌵󾌵󾌵
I'm fairly certain this is the forecast in HEAVEN!J

Have a great Wednesday!  ( REALLY feels like it should be Friday already...amIright??)

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