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.
