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. J 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.