Happy Monday! I hope everyone had a good weekend and a good start to your morning. I just finished an 11 mile run averaging about 8:20 pace! WOO HOO…I feel great! I love to start my day (and week) off with a feel-good run!
So this weekend I was a recipe tester! I made four different recipes that I have gotten from other fellow bloggers. It started on Saturday afternoon, for a snack I made April’s recipe for easy microwave pumpkin cake by mixing 1/2 cup pure pumpkin, 1/2 cup liquid egg whites, cinnamon, ginger, nutmeg, 1 packet stevia, and a small pinch of baking soda and then I microwaved it for about 5 minutes and then I topped it with low-fat cottage cheese mixed with stevia and cinnamon. I followed April’s recipe exactly and really enjoyed it! I didn’t snap a photo because my dang camera batteries were dead so I am stealing the picture of it from April’s blog. But mine looked almost identical to this!
Then Sunday morning, I made Jessica’s vanilla cinnamon pecan butter. Again camera batteries still dead…I charged them right after this. So again, forgive me, but I am stealing Jessica’s picture. This was so good. We followed Jessica’s suggestion and mixed it in with our oats. Very nice!
Vanilla Cinnamon Pecan Butter
Makes ~3/4 cup
10 oz whole pecans
1/2 tablespoon vanilla extract
1/2 tablespoon cinnamon (more or less, depending on how you want it)
1/8 teaspoon sea salt
1/2 teaspoon canola oil
Add pecans into food processor and grind until the become pasty. Add in vanilla, cinnamon, and oil and process until creamy, roughly 1-2 minutes.
Then on Sunday for dinner, I made Julie’s Crockpot Beef. (I finally had charged batteries so this is actually my photo)It was so simple yet so delicious! PERFECT! All you do is place chucks of beef (like the kind pre-cubed for stew) in a crockpot with one family size can of cream of mushroom soup (I used the 98% fat-free kind) and then half a can of water. Cook on Low for 6-8 hours and wa-lah! Dinner is served!
And lastly I made me Kailey’s acorn squash fries. I have made butternut squash fries before but never thought to make acorn squash fries until I saw them on Kailey’s blog. Simply cut the acorn squash in half and de-seed it. Then I cut each half into strips, tossed them a little olive oil, salt and pepper and roasted them in the oven at 450 degrees for about 35-40 minutes…until they were crispy!
Okay…that’s it! It was fun. I think this might be my new weekend tradition. Picking out recipes off blogs I like and trying them out! What do you think?
Did you make any new recipes this weekend?
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