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WIAW: Fall Flavors

Good morning! How is everyone doing today? We are half way there this week, and it’s a holiday weekend approaching, which is always exciting. I have been sleeping very well since we turned the clocks back, and it’s so much easier to get up in the morning now that the sun is up.  It is officially freezing here in Massachusetts and apparently according to the Farmer’s Almanac it’s going to be a very rough winter for us.  It looks like it’s starting early! As far as eats go, my palate is still in the fall spirit Alright onto the food!

Peas and Crayons

Breakfast:

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Yes, I am still in the middle of a pumpkin fetish that doesn’t seem to be going anywhere anytime soon. I used my Trader Joe’s Pumpkin Cranberry Scone Mix this weekend and made some absolutely mouthwatering scones. Yes they require a whole stick of butter but they are worth every calorie.  I sincerely recommend buying these if you are a pumpkin lover.

Pumpkin Cranberry Scone Mix

Lunch

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A little soup and salad combo. The soup is Progresso Light Chicken Pot Pie which is really creamy and delicious. It was a little lacking in veggies but that can be easily solved by adding some of your own. The salad was very simple with mixed greens, cucumber, tomatoes and light ranch dressing.

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IMG_0498 Snacks

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I was in the mood for dip, and since I didn’t want to just polish off the ranch dip in the fridge (it would have been so easy!) I made a hummus plate instead with cucumbers, peppers and bagel chips. My second snack of the day was a bowl of thawed mango chunks, another favorite from Trader Joe’s!

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Dinner

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 I used this recipe for last night’s Dinner, which has become a favorite in the Sullivan house. The collection of ingredients is so random but together they make magical pork. Yes, magic.

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Since I came home to an already cooked meal in the crock pot, I had time to put some effort into a side dish. I had bought some sweet potatoes a while ago that I was dying to use so I did some googling, followed my stomach, and put together some twice baked potatoes. There were a few different ingredients used including fat free sour cream, skim milk, Parmesan cheese and spices but honestly I couldn’t give you an exact amount. I basically just added stuff until it tasted good and was the right consistency and texture.

sweet potatoI first cooked the potatoes in the microwave for about 10 minutes. I scooped out the insides, mixed it with the other ingredients, stuffed in back in the potato shell, and baked them in the oven for about 10 minutes until the top layer got a little crunchy.  Twice baked potatoes are a favorite of Nolan’s (we had them at our wedding) so I figured this would be an effective way to get him eating a sweet potato. They came out delicious and that’s all that matters. 🙂

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I have to admit, this meal put me in a comfort food coma! I think I fell asleep by about 7 on the couch. I also blame the early sunset on my bedtime. It’s throwing me off still! What about you? What has been the best thing you have eaten this week? Are you craving anything different with the weather change?

{ 1 comment… add one }
  • jeri November 6, 2013, 7:07 pm

    I can’t get enough acorn squash this fall. I was planning to roast some for my orange Thanksgiving side, but those stuffed sweet potatoes look really good. Plus I could make them in advance and just reheat them, which is always a good thing on Thanksgiving. Thanks for the good idea.

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