On Saturday, we went to visit my cousin and her brand-new baby girl. I wanted to bring her food, in the form of baked goods that could easily be frozen. I didn’t think she’d appreciate me bringing a bunch of junk food into the house, so I decided to bake for her like I’d want someone to bake for me–in a manner that is low-fat, but delicious.
I started by making her a loaf of low-fat zucchini bread, which is a tried and true favorite. But given that it’s fall and all, I wanted to make something pumpkin, too. Pumpkin bread immediately came to mind. I have a KILLER pumpkin bread recipe that has been in my family for years, but the amount of oil and sugar used in it is ridiculous. Of course, it’s wonderful because of that, but I haven’t even made it in several years because I’m afraid of what it’d do to my hips. Instead, I hit Google to try to find a healthier alternative.
Anyway, if you’re in the mood for pumpkin goodies without the guilt, give these guys a try!
(Source: Adapted from About.com)
Ingredients:
– 1 cup canned pumpkin
– 1/2 cup applesauce (no sugar added)
– 1 1/4 cups sugar
– 1/2 cup water
– 2 eggs
– 1 2/3 cups flour
– 1/2 tsp. baking powder
– 1 tsp. baking soda
– 1 tbsp. cinnamon
– 1/2 tsp. nutmeg
– 1/4 tsp. ginger
– 1/4 tsp. cloves
– 1/2 tsp. salt
Directions:
1. Pre-heat oven to 350 degrees. Spray your muffin cups with cooking spray.
2. In the bowl of your electric mixer (or you can whisk by hand), mix together the sugar, pumpkin, applesauce, water and eggs and set aside. In a separate bowl, combine the remaining dry ingredients.
3. Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Spoon into prepared muffin cups, filling about 2/3 full. Sprinkle a bit of extra sugar and spices on top if desired (optional).
4. Bake for about 20-25 minutes, or until a toothpick inserted into the pumpkin muffins comes out clean.
Makes about 16 muffins.
Today, we went to the Buffalo Bills game. I usually have the opportunity to get free tickets to one game a year, and this was it. We were cautiously excited about the game, since the Bills have been absolute crap so far this season. But we were playing the Cleveland Browns, so we figured there was at least reason to hope.
We met up with our friends Rich and Katie to tailgate.
After a couple of hours out there, it was time to head into the stadium for the game.
Growing up in this area, I have “known” the Buffalo Bills most of my life, and I do remember the good ol’ days of the Super Bowl years. But I’ve only really been a true fan for about eight years, so I’ve never actually had the privilege of knowing what it feels like to root for a team that can play. I think this has helped me practice patience. And um, cursing. But whatever.
Anyway, the point is that I know bad when I see it. My Bills? They’ve been bad for years. But today? Today, they hit a new low. They are so bad that I am just about at my breaking point. They need CHANGE. They need to do something.
They need to fire their head coach. Tomorrow.
Honestly, they need to get rid of a bunch of other people (GM, coaches, players) as well, but for now, I’ll settle for the head coach. YOU HAVE TO START SOMEWHERE. There are rumors that this might actually happen, but I have never known the Bills to have the guts to do something like that. But if they do, they’ll likely promote from within, which couldn’t possibly result in anything good happening this season. You know what, though? I DON’T EVEN CARE. I just want Jauron gone.
But if the Bills really, truly loved me, they would hire this guy:
No more Mr. Nice Guy. PLEASE.
We actually made this meal last weekend, but I just haven’t had time to post! This was our dinner on Saturday night. Since we had planned ahead, we had made extra beef when we made this recipe earlier in the week, so that we had less work to do on Saturday.
This is a really simple recipe. It’s different than anything we’ve ever made before, and the flavors were good together. Plus, it’s filling and (relatively) healthy! Not to mention a great way to use up any extra zucchini you have lying around.
Melissa said that she thought hers came out dry, but we didn’t have that problem. It may have been due to the different recipe for the beef? Not sure. If yours is dry, you can top with salsa and sour cream.
(Source: Adapted from Delicious Meliscious)
Ingredients:
– 1/2 lb. ground beef
– 1/2 small onion, diced
– homemade taco seasoning
– 2 zucchini, halved lengthwise and seeded
– 1 tomato, seeded & chopped
– 1 jalapeno pepper, diced
– Mexican style shredded cheese
Directions:
1. Preheat oven to 450 degrees.
2. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.
3. Meanwhile, heat a large skillet over medium heat and cook the ground beef until brown; drain. Return to the heat and add the onion, taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often. Stir in the tomatoes and jalapenos.
4. Uncover the baking dish, and pour off the water. Season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes.
I apologize for the complete lack of posting this week. I haven’t had time to do much of anything.
At work, I was co-chair of a HUGE event, something that we’ve been planning since January. The last few weeks, I’ve been tied up with all of the little last-minute details, projects, phone calls, e-mails, meetings. Wednesday and last night, I didn’t even get home until almost 10 p.m. It was all-consuming and exhausting. I ran on adrenaline all week, as I didn’t get much sleep because I kept thinking of everything I had to do. Gotta love how that happens.
But you know what? It’s over.
The event was yesterday (big success!), and I think I can officially reclaim my life as my own. There are still a few wrap-up things to take care of, but the vast majority of tasks is done. No more pulling my hair out. No more taking my work home with me. No more answering e-mails at 11 p.m.
Last night, after the last guests had gone home, my co-chair and I stayed behind and had a few glasses of wine. I so needed that. When I finally walked through my door, I pretty much went straight to bed. I didn’t even watch Grey’s Anatomy, which says a lot (but I did catch up on it during my lunch break today, ha!).
Today, I feel like I’ve been hit by a truck, but at least it’s Friday. I have the weekend to hopefully (FINALLY) catch up on my sleep.
And I’ll hopefully (FINALLY) get back to blogging.
Last night, we got together with my family to celebrate my brothers’ birthday.
I have a hard time believing that they are 25, but I guess it makes sense, given that I’m 27. *sigh* Where have the years gone? I’m glad that we’ve remained close and get to see each other often. I love my “little” brothers. :)
The Buffalo Bills game was on at 4:00, so we all gathered at my mom’s house before it started. And, as usual, they played worse than I ever thought it was possible to play, so it was a good thing we had this little guy to keep us in good spirits:
About
I'm Heather. I'm 33 and have been married to Michael for seven years. Together, we have two beautiful little girls we love more than anything, and a miniature dachshund who drives us crazy. I'm a full-time working mom who has very little time for my own "stuff" these days, like home improvement, cooking/baking, cake decorating, and photography. Despite the team not making the playoffs since 1999, I'm STILL a Buffalo Bills fan, which I think speaks to my loyalty AND sense of humor. I can't wait to pick up the pace with travel again some day... you know, when we're done being ruled by tiny fists. Welcome to my blog.
