Happy Halloween!

This is all my food from yesterday – I don’t know what’s been with me this week, I’ve just been so busy every day!  I’m going to post yesterday – and then try to stay on top of today.  (Office fans – “THAT’S WHAT SHE SAID”) 

Spicy oatmeal – yet again!  Although this time – I tried to garnish with some egg whites for ya’ll!  (Think about how funny that sounds – GARNISH – with EGG WHITES?!)

For a snack – I had my left over Key Lime Larabar that I didn’t eat at bowling the night before.  MMMMM in my belly!

For lunch, another spinach salad – I used up the rest of my weeks supply – so today – you might actually see a lunch that is NOT salad!

And some brussel sprouts – made these at my desk – co-workers not happy with smell!

Someone brought in candy corn (damn Halloween) – but it was tangerine, raspberry flavored – SO OF COURSE I had to try it!  The tangerine was really good, and tasted “citrus-y”, and the raspberry tasted like Cotton Candy Bubble Yum – anyone remember that?  Oh man it was soooo good.  But after my handful below – I’m pretty sure I got 5 cavities!

For a healthier snack – carrots and PB – except – that is a lot of PB for the amount of carrots I have…

For dinner, Kristin and I made one my very favorite recipes that I have been dying to share with you!

I actually saw this originally on Ellie Krieger’s show on Food Network, and have since tweaked it to where I like it.   She calls it Macaroni and Four Cheeses, I call it  Trick’em Mac & Cheese!

Here is the trick:

Can you tell what it is?  Looks like cheese right?   Well it’s actually two frozen packages of pureed winter squash!   That’s the main ingredient you use, and then you add in just a tiny bit of cheese – so it’s a great way to trick fussy kids, or husbands into eating squash.  Unless you are my husband – and you see me making it – and realize the trick – and then refuse to eat it.  Silly Mike!

We forgot to take a picture of the baking dish when it was done (Sorry!  I’m making it again soon and I’ll be better next time!)  But here is my nice REAL PLATE with a place mat beneath:

And up close:

Here’s the link to Ellie’s exact recipe - I leave out some ingredients and add my own.  Below is how I make it – you go with whatever you are comfortable with – JUST ENJOY!

Ingredients

• cooking spray
• 16 ounce(s) pasta, elbow macaroni, (1 box)
• 20 ounce(s) squash, winter, frozen pureed (2 packages)
• 2 cup(s) milk, skim
• 1 1/3 cup(s) cheese, cheddar, grated, extra-sharp (4 oz.)
• 2/3 cup(s) cheese, Monterrey Jack, grated (2 oz.)
• 1/2 cup(s) cheese, ricotta, low-fat
• 1 teaspoon salt
• 1 teaspoon mustard, dry
• 1/8 teaspoon pepper, cayenne
• as much garlic powder as you are comfortable with
• as much onion powder as you are comfortable with

Preparation

Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Bake until the cheeses are bubbling around the edges, about 20 minutes – and you’re DONE!

This stuff really is amazing – if you make it – let me know what you think!