Sunday food prep – what went down in my kitchen (8)

Hello!

I’d first like to thank you for being patient and understand while I took a little time away from my blog.

I needed the break to think and be in my own head for a little bit.

My grandma was a pretty amazing woman and it’s a little difficult to know that I’m not going to hear her laugh anymore.

Good thing I have it on the laugh track in my head. 🙂

Life won’t be the same without her but I can hear her telling me to stop moping around, get off my ass, and get back to it.

So, that’s what I’m doing. Cuz she’s the boss.

It was DARN cold this weekend. I heard it even snowed in some places!

And by some places, I don’t mean Alaska or Wisconsin or Minnesota. I mean, Tennessee. What the heck? November just started!

Anyway, as luck would have it, our heater is presently not working (service call  made, parts ordered, commence waiting game) but we do have a fireplace!

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That we used all weekend.

And that Molly stayed in front of the whole time.

I woke up one morning to find her staring at it like she was waiting for the fire to start back up. Haha!

Because it was so cold, I really had no problems with food prep this weekend.

Oh, stand in front of a hot stove/oven all day? YES, PLEASE!!

The first thing I did was make some chili on Saturday night.

I decided I needed to try a new recipe from the new cookbook I picked up a few weeks ago. I love new cookbooks!! ❤

So, I made the chili con carne from The Ancestral Table by The Domestic Man because chili is practically necessary if it’s chilly outside. 😉

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Holy. Amazeballs. This chili was delicious!

And, there’s plenty of leftovers for lunches during the week. And you KNOW that chili only gets more delicious after it sits for a day or so.

You’ll have to buy the cookbook to get the recipe, though. It’s totally worth it. 😉

(and no, I’m not getting anything from telling you to buy the cookbook except the knowledge that you might soon be eating some amazing new dishes!)

Then, Sunday morning, I got started early and made some cinnamon buns with buttermilk icing.

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Yes, I’m aware that cinnamon rolls aren’t exactly food prep food but hey, I’m just trying to give you some ideas for what to bake in your oven, maybe next Sunday…. 😉

I also made some Pumpkin Bread.

Tis the season for pumpkin!

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I kinda sorta followed this recipe out of my 1,001 LowFat Recipes cookbook except I used all King Arthur White Whole Wheat flour, subbed nonfat, plain Greek yogurt in place of the vegetable oil, and used 2 eggs instead of 1 egg and 1 egg white.

This bread is pretty yummy – especially if you slather it with nut butter. Who needs cream cheese when you have nut butter?! Om nom nom!!

Then, because I was craving it – yes, seriously, CRAVING – I made my favorite meat sauce.

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I love this on top of roasted sweet potatoes, pasta, or even rice.

Hell, I’ve even eaten it straight out of the bowl.

Licked it clean, too.

I’m not proud. 😉

Talk to me: Was it cold in your neck of the woods? Do you have a fireplace? Did you food prep?

– jennifer

Spicy Pumpkin Bread

Something I like to do when I’m baking is try to make the recipe I’m using a little lighter. It can be a challene but, usually the results are both impressive with calorie and fat count reduction and delicious.  I love baked goods – sometimes more than I should but who doesn’t?! – and I don’t want to feel guilty about eating them or maybe I should say more than one serving. 🙂

Thing 2 was flipping through some of my cookbooks yesterday and she stopped on a recipe for pumpkin bread. She said that it sounded good and you know what? She was right! I really wanted some so I snagged a couple cans of pumpkin at the grocery store. I love great ideas! Anyway, the recipe she selected was a Cooking Light recipe that had been lightened with great results. So, in looking at it, I decided I could probably lighten it even more. There are some great ways to make a recipe lighter by substituting yogurt (use Greek for a higher protein count) or applesauce for the fat (oil, eggs, milk) in a recipe. You can even use pumpkin! Of course, pumpkin is already a major part of this recipe so…. 🙂 Something I recently learned is that flaxseed can be substituted for an egg and will give you some great omega-3s. Anywho, I’ll give you my recipe, the directions, and the calorie count first. Then, I’ll give you the original and that calorie count. Make the alterations that work for you. Either way, you’re definitely going to want more than one slice of this warm, spicy, and delicious bread.
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Spicy Pumpkin Bread

2 1/2 cups all-purpose unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 cup plus 8 teaspoons Splenda brown sugar blends
One 5.3 ounce container plain Greek yogurt
2 teaspoons vanilla extract
1 large egg
1 tablespoon flaxseed plus 3 tablespoons water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 7 ingredients (flour through cloves) in a large bowl, make a well in the center of the mixture.
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Combine sugar and next 4 ingredients (sugar through pumpkin); stir well with a whisk until smooth.
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Add to flour mixture, stirring just until moist.
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3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray; sprinkle with walnuts (if desired).
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Bake for 1 hour or until a wooden pick inserted in center comes out clean.
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Cool loaves in pans 10 minutes on a wire rack; remove from pans. Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice)

NOTE: If you’re tempted to fiddle with the spices (maybe substitute pumpkin pie spice for the allspice, cinnamon, nutmeg, and cloves), don’t.

Calories 102; Fat .4g; Cholesterol 8.1mg; Sodium 148.9mg; Potassium 56.8mg; Carbs 20.4g; Fiber 1.1g; Sugar 6.3g; Protein 3.0g

Original recipe:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/3 cup packed brown sugar
3/4 cup fat-free milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin
1/3 cup chopped walnuts

Calories 161; Fat 4.7g (sat 0.8g, mono 1.3g, poly 2.3g); Protein 3.1g; Carb 26.9g; Fiber 1.3g; Cholesterol 18mg; Iron 1.4mg; Sodium 138mg; Calcium 46mg