WIAW: Skinny Buffalo Chicken "Alfredo" with Spaghetti Squash

Hello, hello!  I'm back for another What I Ate Wednesday!

I decided to sit out last week.  I was on vacation in Florida (and Louisiana for one day) taking 5 bajillion pictures of the beautiful sky and water...and birds.  Also, I eat really randomly on vacation.  It's like normal meal times mean nothing when I'm out of town.

I'm normally such a creature of habit..as I'm sure you have noticed.

If you follow my Instagram, you can see more pics of my vacay.

Ok, back to the food!

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Breakfast: Oats!

For breakfast, I made a quick packet of Quaker's date, walnut oatmeal with some almond milk and frozen blueberries.  Coffee happened...and then happened again shortly thereafter.

 Snack: Granola Bar

I tried a sample of these yummy bars in the grocery store this weekend.  I liked them and my mom bought some for us to share.  You get two delicious bars for 190 calories.  Not too shabby.  Although they are kind of small.  Here's my hand for size comparison.

Lunch: Veggie & Spinach Tortellini Soup

Boy, was lunch a winner!  I made Shutterbean's spinach tortellini soup on Monday (here's a picture of it before all the broth got absorbed).  I added mushrooms, carrots and celery to the original recipe.  It was so freaking delicious.  When the soup sat in the fridge overnight, it absorbed alot of the broth, that's why it just looks like a giant bowl of pasta ;)
I made a half grilled cheese on the side, simply using a slice of wheat bread and some shredded mozzarella.

We also walked the dogs.  Here's Bizzy after the walk:

She's such a beauty!  Her neck is soaking wet from playing with Reggie.  Gross, but true.

Speaking of my little puppy girl, her first birthday is next week!  I'm so excited to celebrate with her.  Nothing big, don't worry.  I'm not that much of a crazy dog lady ;)

Anyways, we stopped and got an iced coffee on my way back to the office.

Yum!

Snack: Fresca & Fruit

Around 4:30 I needed a snack to hold me over until boot camp, so I chose these peaches and Fresca.  So tasty and filled me up until dinner!

Dinner: Skinny Buffalo Chicken "Alfredo" with Spaghetti Squash

This meal turned out alot uglier than intended.
But it tasted really good and was really healthy!
I cooked a spaghetti squash in the microwave (kind of overcooked it, to be honest) and made my favorite faux alfredo sauce.  I also had put 2 big chicken breasts in the crockpot with 2 parts chicken broth, 1 part buffalo sauce that morning and shredded it once cooked.
So, I tossed the chicken in with the spaghetti squash and coated everything in "alfredo."
Topped it all with buffalo sauce and some bleu cheese crumbles.
Grilled zucchini on the side!

Yummier than it looks, I promise!

After dinner, my calorie app informed me that I had plenty more calories for some fro yo!

I had a small bowl of Kemp's cookies & cream low fat frozen yogurt.

Then, Bizzy fell asleep like this on the couch.

What a goof!

Have a great rest of the week!!!

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: So Much Color!

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Hi-dee-ho!  How's everyone on this beautiful Wednesday?

I felt like this week's WIAW was kind of boring.  I guess I feel like that when I don't have a recipe for you.  I try to come up with a new recipe every Wednesday, but let's get real..sometimes life just doesn't work that way.  So today was just a normal day of eating with some leftovers.

There was alot of colors, though.  So, that's something ;)

Alright.  Here we go!!

Breakfast: PB English Muffin 

I had plans to wake up early and make some pumpkin pancakes, but you know how that goes.  So, I got up at regular time and threw together a quick breakfast of a toasted wheat English muffin with crunchy (reduced fat) peanut butter, banana slices and a drizzle of honey.  I also had two mugs of coffee.

A.M. Snack: Berries

For Snack I had some kind of dry strawberries.  But they held me over til lunch and that's what matters.

Lunch: Subway

You'll notice that all my plans today went awry..but that's okay!  My guy was doing some yard work for his uncle so we met for some quick Subway.  I had plans to make the salad you'll see later (we had it for dinner, instead).  I ordered a 6" ham sub with no cheese and all the veggies.  So colorful and delicious.  I also nabbed a handful of my boyfriends Sun Chips.

I'd like to say that I had to be talked into going to get frozen yogurt after lunch, but I think it was pretty much in the stars.  We actually split a froyo this time.  It was just as good.  And half the price, obviously.
I think there was cookies & cream froyo, cake batter froyo, sprinkles, Oreo, Butterfinger, cookie dough and fudge sauce.  Yes, we go big or go home.

P.M. Snack: Instant Latte

Later in the afternoon, I made an instant pumpkin spice latte.  Definitely not as good as Starbucks, but soooo much cheaper and alot less calories.  FTW!

Got home and walked Bizzy, then went to boot camp and got my butt kicked.  Thank goodness I didn't have to cook!

Dinner: Leftover Fajita Salad

For dinner, I whipped up some leftover fajita fixins on a bowl of lettuce.  Here's everything in the bowl: romaine lettuce, whole grain rice blend, black beans, corn, sauteed peppers and onions, zucchini and mushrooms, shredded (reduced fat) cheddar cheese, avocado, greek yogurt with some ranch seasoning, buffalo sauce.  It was pretty dang good.  And just look at those colors!  Lovely.

After dinner, I had my latest drink obsession: Fresca with fresh mint in my big ole wine glass.

Zero calories and so refreshing!

The evening ended with puppy cuddles with this little girl.

Happy Wednesday, everyone!!!

WIAW: Eggplant "Meat"balls and Healthy Shepherd's Pie for Two

Good Morning!  Or afternoon...or night.  Whenever you are reading this ;)
I tell ya, I am loving this Fall weather!  It's my happ-happiest time of the yeaaarrr.  I know that is supposed to be Christmas, but there is something magical about Fall.

So, anyways.  Here's some stuff I've been eating.

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Breakfast: Egg, Bagel, Berries

For breakfast I cooked up some liquid egg whites (sounds appetizing, huh?) and put them on half of an everything bagel.  Sliced strawberries and coffee on the side.

Morning Snack: Yogurt

I enjoyed this yummy yogurt around 10:30 to hold me over until lunch.

Lunch: "Meat"ball Sandwich & Veggies

For lunch I had some leftover eggplant "meat"balls on a wheat ciabatta roll with some leftover roasted veggies.  My recipe is here for the "meat"balls.  The only difference is this time I added one shredded zucchini and a clove of garlic and used egg whites instead of whole eggs.  So tasty!

Since it was rainy, my guy and I decided to skip walking the dogs and head to Starbucks for a coffee date of overpriced lattes!

It was super fun, of course!

I had a tall, soy pumpkin spice latte with half the amount of syrup.  I find that the full amount of syrup is just too sweet for me.  A salted caramel cake pop on the side!  Such a treat :)

I was so full from lunch!  It wasn't until I got home at 5 that I started to hear the siren call of the peanut butter toast.

Late Afternoon Snack: PB Toast

Oh, peanut butter toast.  I just can't quit you.

This is Sarah Lee Delightful 45 calorie wheat toast with Skippy natural chunky peanut butter.

Since I got home a little early, I decided to take my sweet puppy girl, Bizzy, on a walk in the neighborhood.

She had a blast!

If you'll notice in the picture she is not pulling me as much.  She's doing great at her training!

After our walk, I headed out to boot camp and holy sprints, it was difficult!

Dinner: Healthy Shepherds Pie for Two

We had 2 leftover hamburgers from Sunday that I wanted to use in some way, so since we had just watched Cutthroat Kitchen on Food Network and they made shepherd's pie...I was inspired.

So, let me see if I can remember everything I put in this "pie," shall we?

Healthy Shepherd's Pie for Two

2 leftover hamburgers (or like 1/3 lb ground meat, cooked), chopped
1/4 yellow onion, diced
1 cup chopped carrots
1 small zucchini, diced
1 clove garlic, minced
chicken broth
4 mini red potatoes, microwaved until fork tender
salt, pepper, cumin, curry, paprika
Parmesan cheese
olive oil for cooking veggies

Heat some olive oil in a medium skillet (enough to cover the pan to prevent sticking) on medium heat.  Throw in the onions and carrots and cooked until softened (about 6 minutes), add in garlic and zucchini and cook for an additional 5 minutes.
While the veggies are cooking smash your potatoes and add chicken broth and salt (to taste).  You can either mash them by hand or use an immersion blender.  I used the blender to whip them.  I probably added 1/2-3/4 cup chicken broth.  Just add a little at a time while blending until you get the consistency you like.
In the skillet with the veggies, throw in the meat and about 1/3 cup chicken broth.  Add in the spices (to taste) and reduce the sauce by cooking for an additional 5 minutes or so.
Spray 2 oven safe bowls with non-stick spray and add half of the filling to each, topping with half of the potato mixture.  Sprinkle Parmesan cheese and paprika on the top of the potatoes and cook in 425 degree oven for 25 minutes.

*note-you could totally leave the meat out of this recipe and it would be just as tasty!



These were really yummy!  Next time I will double the recipe and bake it in a larger dish, probably.

After dinner, I measured out a measly serving of vanilla fro yo (1/2 cup).  Meh.  It did the trick.

Have a great rest of the week!
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Be sure to check out my healthy taco roll ups on Endless Simmer!

WIAW: Slow Cooker White Bean Chicken Tortilla Soup

Happy Wednesday!  I can't believe it's almost officially Fall!  

Cooler weather means more time spent outside.  We took Bizzy the Dog on her first hike ever this past weekend.  She loved it!!!

She looks so grown in this picture!

She also started a training program this week, so I'll be sure to update you on how she's doing with that down the road.  She is so smart and loves learning things, so I know she will make me proud.

Ok, sorry.  I'm one of those ladies who loves to talk about her fur-babies :)

On to the eats!!

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Breakfast: Waffles & Berries

I had plans to get up a few minutes earlier to make some oat and banana pancakes, but that didn't happen.  So, freezer waffles it is!  These are my favorite (and lowest calorie I've found) waffles: low fat Eggo Nutrigrain waffles (140 calories for 2 waffles).  I enjoyed them with some sliced strawberries and sugar free syrup.  Coffee on the side!

Morning Snack: Oranges & Crisps

For morning snack I had opened a can of mandarin oranges (in fruit juice-no sugar added) and portioned them out in the fridge.  So, this is half a can of oranges.  I also had this little 100 calorie pack of pastry crisps.  They aren't bad, kind of taste like a thin Poptart.  I just wanted something extra with my oranges.

Lunch: Salad

For lunch I made salad (again).  I've been making at least 2-3 salads a week.  I'm back on my salad kick!

In the mix today: spring mix lettuce, oven roasted deli turkey, a hunk of goat cheese, shelled edamame, chopped green beans & a lite balsamic dressing (not pictured).  Delicious!

After lunch, I had an iced coffee.  Trying to lay off the Starbucks, so my bf brewed up some super strong coffee and we mixed it with a little sweetener and creamer.
Perfection!

Afternoon Snack: Apple

I packed this apple for snack and I'll tell ya, my brain did not want this apple.  My brain wanted chips, crackers, peanut butter, etc.  But I got hungry around 4 p.m. and sliced the dang apple.  It was delicious, so jokes on you, brain!

Dinner: Slow Cooker White Bean Chicken Tortilla Soup

I had forgotten how nice it is for dinner to be made for you in the crockpot!  I came home after boot camp and everything was done, so I didn't spend any of my evening preparing food....actually that's not entirely true.  I baked cookies to take to work (but that's another story).

Ok, so this soup--holy yum!  I was going to make my Crockpot Chicken Taco Soup, but didn't have the same ingredients, so I just made a different soup and it was soooo tasty!  I recommend that you make it ASAP!

Slow Cooker White Bean Chicken Tortilla Soup
serves 8

1/2 red onion, diced
1 large zucchini, chopped
2 ears of corn, sliced off the cob
1 bell pepper (I used 3 mini sweet peppers)
1 can canellini white beans
1 can chickpeas
1/2 can of diced tomatoes with chiles (aka Rotel)
1/2 cup verde (green) salsa
3 large chicken breasts
1 box chicken broth
2 tbsp spice rub (or 2 tbsp taco seasoning)
1/2 cup reduced fat sour cream
salt & pepper to taste

Spray crockpot with non-stick spray & lay the chicken breasts in the bottom of the pot.  Add in the veggies, beans & salsas.  Cover with chicken broth until there's about 1/2 inch of liquid above all the ingredients. Cook in the crockpot on low for 8 hours.  Shred the chicken with forks.  Stir in reduced fat sour cream. Top with avocado, tortilla strips & cheese (if desired).

After I ate my already prepared soup, I made a few dozen cookies.  Luckily, I only ate one tester cookie...for scientific research purposes...
I used the back of the Ghiradelli package recipe with a few modifications.  I lessened the sugar and made them with more brown sugar than white sugar, added 2/3 cup of oats and my fillers included chocolate chips, Heath toffee bits and pumpkin spice M&Ms.  So they are more like a monster cookie.

That does it for me.
Check me out later today or possibly Thursday on Endless Simmer...maybe they'll post my baked taco roll up recipe this week...