{Do you Meal Plan?}

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Meal Planning.  Holy geez...this is a popular little topic.  I see it EVERYWHERE.  It seems as though almost every blog I follow talks about meal planning in some way.  I am an on again, off again meal planner.  I started planning again a couple weeks ago when I was sooo effin' tired of eating out.  I mean really!!  Not only does eating out cost at least double what a home made meals costs (sometimes more), I have NO CLUE what is going into the preparation of the meal.  Nor do I know whose nasty little unwashed, gross, disgusting hands are preparing said meal.  YUCK!!  The saving money aspect of meal planning seals the deal for me (I'm a complete saver and cheap-o)...but the uncleanliness puts it WAYYYY OVER THE EDGE!!!  

Since starting back I've noticed a difference in the amount of our grocery bill (in a good way) just by planning and using what we have on hand for dinner.  No, it may not be everyone's favorite meat/item of choice, but we're saving money and know exactly what is going into our bodies.  

Now, I'm all for fast meals.  Those are the best for a workin' Mama who doesn't get off work until 5:00 and isn't normally home until 5:30-5:45.  Then, there are a million and one chores to be finished before bed.  So, you see, there isn't a lot of time in there to spend making some elaborate meal.  I've been using Pinterest recently as my go-to for new recipes.  Almost everything I have tried is decently quick and easy peasy.  That being said, I don't want to use a lot of processed ingredients either.  So, I must find an equal balance.  I try to prepare anything I can the night before IF I have time.  Which I why I LOVE casseroles.  9 times out of 10 they are simplistic & yummy. Which brings me to my question, and reasoning, for this whole post...  

What easy, peasy, 'yummy in my tummy' recipes do you use during the week?  I appreciate any help, advice, & recipes offered.

Thanks y'all!!

 

{It's Fall Y'all!!}

Kayleigh's fall pic 2011.  I think she's pretty cute...but I am a little biased :)

I LOVE Fall.  The temperature outside slowly cooling down.  The crisp smell of the air.  The beautiful foliage.  Carving/decorating pumpkins.   Halloween.   The fair (cause I'm a foodie fatty & I big.puffy.pink.heart the sweet, delicious, greasy CRAP they pass off as food).  Yes...it happens...I won't lie to y'all.  I guess I'll just run a little harder or maybe do my Jillian Michaels DVD an extra couple times the days prior.  I have a huge love/hate relationship with Jillian.  

Anywho...a few days ago I read through some of the blogs I follow on a daily/semi-daily basis and found this perfect little dessert creation.  Mini Pumpkin Swirl Cheesecakes.  It was in love at first site.  Found the recipe from this cool chick here.  

I decided to whip them up Wednesday night and well...the rest is history!!  Two words: LOVE THEM!!!  They are just the right amount of sweet to satisfy my craving, they require no baking, & their best aspect...they're pretty much GUILT FREE.  Mmmhmm...you read that correctly.  GUILT. FREE.  So, grab your ingredients and get to 'non baking'.  Enjoy!!

Mini Pumpkin Swirl Cheesecakes

Crust

7 graham cracker sheets

1/2 tsp. ground cinnamon

2 Tbsp sugar

4 Tbsp unsalted butter, melted

Cheesecake Mixture

8 oz. Cool Whip Free

1 (8 oz) package fat-free cream cheese

1/4 cup sugar (or 6 Splenda packets)

2 tsp. vanilla extract

Pumpkin Mixture

1/3 cup pumpkin puree

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/8 tsp. allspice

In a food processor, grind up the graham cracker sheets into fine crumbs.  {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pan or a cup.}  Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar.  Melt the butter and add it to the graham cracker crumbs.

Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner.  Press down the crumbs with your hand.  Set aside.

In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy.  Add the Cool Whip and whip until smooth.  To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice.  Add 2/3 cup of the cheesecake mixture to the pumpkin mixture.  Stir with a spatula until the two batters are completely combined and there are no lumps.

Using a cookie dough scoop (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture.  Each liner should be filled almost to the top.  Now place three dots of pumpkin batter onto the cheesecake batter in the liner.  I used a 1/4 teaspoon to scoop the pumpkin batter.  Use a toothpick to swirl the two batters.

Once each cheesecake cup is swirled, placed the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm.  

Want the nutritional skinny on these fabulous little babies???

Servings: 12

Serving Size: 1 mini cheesecake

Calories: 106

Fat: 3.8 g

Carbs: 12.1 g

Fiber: 0.3 g

Protein: 2.8 g

Old Points: 2.4 pts

Points+: 3 pts

I can't wait to make these again later in the season and without the pumpkin for the rest of the seasons :)

{Lacking Presence...that's ME!!}

Mercy! Almost a month since my last post...I suck! Holy moly! I WILL post more often, I WILL post more often! I must start planning some posts in advance. I did say in a previous post I would like all aspects of my life ORGANIZED. I'll put that on my ever growing, 'Sure I hope I get around to this' to-do list (Sigh!). So, enough about my awesomeness and on to this FABULOUS recipe I found on Pinterest.  <----Find me on there!

I often lay in bed at night after reading and subconsciously pin 1000484950583737838 things to my boards. MOST of them being food.  Or, I have a horrible habit of being hungry and getting on to search for new food ideas and recipes. Why, why, why do I torture myself??? I realize I have a small Pinterest addiction. Hi, my name is Lauren and I have a pinning problem. The first step is admitting the problem, right?!?!  Ha! I kid, I kid!!

Anyway...I found this lovely recipe for Jalapeño Popper Chicken. It is so yummy. I LOVE heat & I LOVE Mexican food. But I DISLIKE the calories.  Like, I could eat it EVERY. SINGLE. DAY. Buuuuuut, I would be a big fat fatty if I did...so I try to resist the urge.  Trust me, it's hard.  Without further rambling, here is the recipe...adapted a little from here. Enjoy!!

Serves 2 (I doubled everything so I would have left overs for lunch)

1/2 cup panko

2 tsp. extra virgin olive oil

1.5 – 2 tsp. taco seasoning (I used the Fiesta Party dip from Tastefully Simple)

1/4 cup egg substitute

2 oz. reduced fat cream cheese (I chose the whipped kind...makes it a little easier to mix)

1/4 cup shredded cheddar cheese (2% or low fat)

1-2 jalapeño peppers, seeds and ribs removed, minced

2 chicken breasts

Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.

In a small skillet over medium heat, combine the panko with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.

In another shallow bowl or dish, pour your egg substitute. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg substitute, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Here is my finished product served with homemade pico de gallo (I'll post on that soon), and cheesy rice.  Sooooo darn good!!

Not completely sure of the calorie or WW points+ count...but I know it's much better than eating in some random Mexican joint.  At least I know exactly what is going into my body :)

{Ready, Set, Goal!}

I must stay committed!  I must stay committed!  


This will be an on-going post that will continuously be updated with my personal and financial goals.  


1.  Buy a house.
2.  Have enough savings to cover one year's expenses.
3.  Read 1 self-help book per month for one year.
4.  Get organized...completely!!
5.  Read to Kayleigh EVERY night, weekend or not.
6.  Read a devotional every morning.  
7.  Invest, invest, invest
8.  Fully fund a college account for Kayleigh.