Sunday, November 21, 2010

Day of Food!

I've spent my day cooking and baking and eating. Sounds like a successful day to me.

Lunch

I made a salad for lunch since I was planning on having a heavy dinner. I usually don't use iceberg lettuce in my salads but I had so much leftover from my BLT sandwiches I wanted to use it up. I added garbanzo beans, tomatoes and carrots. I loved the dressing I made yesterday so I decided to make a larger batch so I have it on hand for quick salads.

This would also make a yummy marinade.



































Healthy Carrot Cake 
Makes 14 cupcake

Ingredients
  • 1 c. whole wheat white flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. sugar
  • 1 egg
  • 1 tbsp. oil canola
  • 1 c. unsweetened applesauce
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 lg. grated carrot
Mix dry ingredients together. Add wet ingredients. Combine, then fold in grated carrots.

Bake cupcakes in a 350 degree (preheated) oven for 20 minutes.

Let cupcakes cool before frosting.

I found this recipe at group recipes. I made a few alterations. I cut the sugar in half, changed the sweetened applesauce to unsweetened, cut the canola oil in half as well as the cinnamon (alterations already noted in the ingredients above).

Frosting

1/3 cup Neufchatel (1/3 less fat then cream cheese)
2 Tbsp confectioners' sugar, sifted

Blend together.

This made enough frosting to frost 6 cupcakes.

I ate one and yum yum yum!

I only made a small amount so I could freeze half the cupcakes.

























Dinner

I went the easy route with the Chicken Pot Pie. I just made this up as I went. Not as healthy as I would have wanted it. I was good about the portion control and I only ate a small amount of the crust (which was very hard to do). So I made good choices there.





















Easy Chicken Pot Pie 
(for a larger family I would double this recipe)

1 large chicken breast (seasoned and cooked) shredded
1 large carrot chopped
1/2 onion chopped
1 cup frozen mixed vegetables (peas, corn, string beans, lima beans and carrots)
1 potato cooked and diced
1 can of cream of mushroom soup
chicken stock - enough to fill half the empty can of soup and enough to cook the chopped carrots in.
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Pie Crust - I used Pillsbury refrigerated pie crust. (see coupon link below)

Take the chopped carrots an cook them in a pan with some chicken stock until slightly tender.

Meanwhile in a bowl combine all the ingredients (except the crust). Add the cooked carrots.

Transfer to an oven safe dish. Place crust over filling.

Bake it in a 400 degree oven for 12 to 15 minutes.






















This was so very good. Jason said this was the best pot pie he's ever had.

Pillsbury Pie Crust Coupon

This has been a very nice and relaxing weekend. A nice rest before the storm. The holiday storm.

Chicken Pot Pie on Foodista

9 comments:

  1. That Chicken Pot Pie looks awesome! I've never been a big fan of it myself then again I've never tried it homemade.

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  2. yum.. send one of those carrot cupcakes over! wow what a great looking meal (-:

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    Amanda

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  4. Not the blog to find when I am hungry =)

    Everything looks so yummy..

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  5. New follower from Totally Tuesday Blog Hop! DH would love that pot pie!

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  6. Nice job! Those meals look like they are right up my alley!
    I'm now following you through the Totally Tuesday Blog Hop. I hope you'll do the same! You can find me @ http://sofiasideas.com/

    Sofia's Ideas

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  8. Totally going to try your dressing & carrot cake recipes. Thanks for sharing!

    p.s. new follower from blog hoping.

    ReplyDelete
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