WIAW: Healthy Squash Gratin

Hey hey hey!  Guess what day it is?  

Actually, you probably already know that it's Wednesday.

I should give you more credit.

But, more importantly...it's What I Ate Wednesday.  

Always an exciting time!

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As usual, I didn't know the theme for October's WIAWs..even though it was probably the same last year.  So don't expect too many spooky snacks ;)

Breakfast: Eggs, Toast

I have been super not creative in the breakfast department lately.  I need to incorporate some pumpkin into my breakfasts...maybe next week.  On this day I had 1 egg and 1 egg white with a piece of wheat toast.  Coffee on the side.

Snack: Apple & Graham

I love it when apple season rolls around because there are so many varieties at the grocery store.  I picked up this cute little Michigan apple at the store...and I think it's more of a baking apple.  It's not as crisp as a gala or fuji apple.  Still good, though!  I also had a graham cracker square with some crunchy peanut butter alongside my little apple.

Had to fuel up for my walk with this gal:

She's obviously very excited about it.  Ha!

Lunch: Soup & Bread

Yay!  My favorite part of Fall!!  I love making homemade soups.  It's a labor of love..with all the chopping and layering of flavors.
I made my absolute favorite White Bean Soup (<--click for recipe).  I used zucchini in place of the green pepper and mini penne pasta in place of the orzo.
For my bread I made this amazing Cheesy Italian Quick Bread from Sweet Tooth Sweet Life.  It was so perfect!  Like a cheesy, fluffy biscuit.

As if lunch weren't filling enough, we topped it off with some coffee and a pumpkin cookie.

This cookie is a product of some recipe testing I did on Sunday night to try and recreate the Starbucks pumpkin shaped sugar cookie.  I used Martha Stewart's recipe.  I have a few more tweaks to make before they are right.  Also, I didn't have any black icing for the details...so it just looks like an orange blob.  Sigh.

Snack: PB Toast

I seriously needed this toast before my boot camp workout.  It was tough and I'm glad I had the fuel.

Dinner: Tilapia, Squash Gratin, Veggies

For dinner I cooked some quick tilapia with some steamed veggies to accompany the most amazing side dish ever!

When I got home from working out, I got to work on this super delicious squash gratin...it basically was like a mac & cheese without the mac.  And with veggies.  Um, okay.  I guess it was just cheesy veggies.
I modified this recipe from Food Network Magazine (aka the best magazine in existence).

I think I need to make this at least once a week.  It was that good.

Healthy Squash Gratin
serves 4 as a side dish

1 small butternut squash, peeled, cored & cubed (I bought mine already cut up in the produce section)
1 kabocha squash (roundish and green...google it), peeled, cored & cubed
olive oil
1/3 of a yellow onion, diced
2 cloves garlic, minced
salt and pepper, to taste
1/4 cup broth (I used beef broth, chicken or veggie would work too)
1/2 cup reduced fat half and half
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
1/4 cup mozzarella cheese
1/2 cup grated gruyere cheese 

Microwave your cubed squash for about 3-4 minutes or until fork tender.  
Coat the bottom of a large, oven proof skillet with olive oil and heat to medium heat.
Cook the onion for about 5 minutes, then throw in the garlic for an additional 2 minutes.
Add the squash, salt and pepper and broth and cook until most of the broth is gone.  Add half and half, cheeses, then bread crumbs on the top.
Bake in a 400 degree oven for about 25 minutes.

Serve hot!  Yum!

Next time I make this, I'll take a better picture of it...I promise ;)

I was so stuffed from dinner, I thought I could resist trying some cookies I was baking up for my friend's birthday.

I thought wrong!

Good thing a tester cookie has zero calories, right?  Right???

I used this recipe for Peanut Butter Chocolate Chip Cookies.

I'll leave you with a picture of the world's cutest hot dog!

Happy Wednesday!!!

WIAW: Butternut Squash & Black Bean Enchilada Lasagna

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Breakfast: PB Banana Toast

Here's where I admit I didn't drag my lazy butt out of bed this morning for 5 a.m. boot camp.  It's tough to get motivated when it's 27 degrees outside.  Anyone with me on this??  For breakfast I had two pieces of Sara Lee 45 calorie multigrain bread with sliced banana and a drizzle of honey.  Plus, some coffee.

 Morning Snack: Orange & Cereal

Another orange?!  Craziness.  I enjoyed this juicy orange with a half a cup of Quaker Oatmeal Squares cereal (aka-the best cereal).

Lunch: Leftovers

For lunch I enjoyed a leftover bison burger (from Saturday) and some mashed cauliflower, sauteed spinach and mushrooms (from Sunday).  It was quite filling, indeed.

I left work a bit early because of a winter storm warning (that turned out to be not too bad at all) and had to make up for missing boot camp.  Enter Jillian Michaels.  She kicks my butt every time.

Post Workout Snack: Cereal 

I had a little bowl of this Peanut Butter Toast Crunch I've been searching for (finally found it!!!).  Yes, I bought 3 boxes.  Shut up.  I'm actually developing some recipes for next week using this cereal...so yeah.

Dinner: Butternut Squash & Black Bean Enchilada Lasagna 

OMG, this was sooooo good.  You must make it right now.  I originally planned to make my sweet potato & black bean enchiladas, but had to adapt it to the ingredients I had on hand.

Butternut Squash & Black Bean Enchilada Lasagna 

serves 5-6

Medium butternut squash, peeled and cubed
2 cloves garlic
Sea salt
3 tbsp I Can't Believe it's Not Butter
Can black beans
1/2 cup salsa
Cilantro (optional)
12 oz reduced fat shredded cheese
4 original 90 calorie flat out wraps
Red enchilada sauce (1/2 cup)
Optional-sautéed onion and bell pepper

Roast, sautéed or steam the squash. Mix in the butter, garlic, salt to taste; then kind of mash it a little. Once incorporated, mix in beans, salsa, cilantro and onion/ pepper (if using). Spray 9x13 pan with non- stick spray. Pour a bit of enchilada sauce in the pan and layer 2 flat out wraps followed by half of the butternut filling. Top with cheese and repeat layers. 
Bake for 35 minutes at 400 degree oven. 

Serve with fat free sour cream and guacamole if desired.

 Only one thing could follow a dinner that good.  Ice Cream!!  Ok, it was low fat frozen yogurt.  But I pretend it's the real thing.

Happy Happy Wednesday, Everyone!!