Halloween decorations > Halloween candy

With it officially being fall I’m debating when to bust out my 5 storage tubs of Autumn/Halloween/Thanksgiving decorations. It is cooling off maybe 1 degree less each day but it’s still hard to think Halloween is a month-ish away with 90 degree days going strong. With Halloween around the corner we have to stock up on candy and be more prepared than last year. We ran out of 3 bags with in an hour or so! Lots of kids … but that was in our old neighborhood, I don’t know many kids we’ll get this year being in a new neighborhood where only 1/2 of the houses are completed. I know we’re a healthy house now but there’s no way I can’t pass out yummy, sugary goodness… we all have a guilty pleasure. I like passing out candy and seeing all of the kids in hopefully creative costumes, they get 2 pieces of candy and the teenagers who put on a mask get 1. Yes, I have a ranking system. If the costume is amazingly over the top they get 3 (a rare occurrence). I just wish candy isn’t so expensive – 3 bags of the good stuff costs about 1/2 of what my weekly trips are! Proves that eating right is better for your wallet – cut out the candy and save mega bucks. I always prefer decorating over buying candy; decorations can be recycled.

—-

On to our meals for the past few days …

IMG_7682

Who doesn’t love a casserole? 😉 I know, most of you cringe at the word but c’mon they make dinner easy and this one is a throwback to one my mother would cook up. I posted this picture on Instagram and a rude lady commented that she’d NEVER make this … her username was “diva” something or another, go figure. Well lady, just la-ti-da for you – I’m sorry that you’re missing out on the best casseroles ever and don’t know how to enjoy the simpler things in life. YOUR LOSS!

IMG_7601

I’ve made these once before and they were just as tasty. Gotta love a good Philly cheesesteak that you can make in your own kitchen, especially here in Texas.  I’ve heard of one restaurant that supposedly makes bomb.com cheesesteaks but it’s a 45-60 min. drive … yeah, I’ll keep to my kitchen.

IMG_7615

Y’all are gonna think I’m crazy, I’ve never done this before and I regret it so hard! I don’t really care for “naked” drum sticks (no bbq sauce) but I put a small blob of butter under the skin and the chicken turned out so juicy! I also doubled up on seasoning, under the skin and around the entire drum stick. I let them marinate for the day and they turned out great. I’m seriously doing this EVERY TIME from NOW ON. Bake for an hour at 350-375.

IMG_7678

This was a new recipe from the diabetic magazine I told you about in my last post.  Maple-mustard turkey thighs with tiny potatoes. Cook on low for 6-7 hours, or high for 3-3 1/2 hours.  You’ll need to spoon the leftover sauce over your plate once it’s all served up; the inner turkey thigh was a little dry and could have used a bit of the sauce. It was yummy and my house smelled amazing!

1 lbs tiny new potatoes (quartered)
4 turkey thighs (2-2 1/2 lbs total), skin removed –> BTW it was super easy to remove the skin with a paring knife
1/3 cup grainy brown mustard
3 tbsp maple syrup
1 tbsp quick cooking tapioca

1. Place potatoes at the bottom of the slow cooker. Arrange turkey thighs on top.
2. In a small bowl stir mustard, syrup, and tapioca.  Pour mixture over turkey.
3. Cover and cook on low for 6-7 hrs or high for 3-3 1/2 hrs.

Serve turkey & potatoes topped with the maple/mustard sauce.

Advertisements

Tis the season for figgy pudding

With Halloween over we are officially in “Holiday Season” – time to indulge in food, drink, and good cheer … in small doses.   We had guests for the last two weeks which gave us a reality check that we really do need to be careful with how much food we intake.  While all meals were not horribly unhealthy, we just ate a lot of it; we also went through a few more six-packs if you know what I mean.   Restaurants were frequented as well, usually we have 1 date night per week but we went out maybe 2 times each week.  Even though we went on living our daily lives as normal it was hard to not have fun with our friends who just moved here. Yes we have 4 years to enjoy their company but we’ve really missed them the last year, it was good to catch up and hang out like old times.  Those old times are haunting us now, lol!

Josh’s sugar levels were all over the place, some reached 200.  He hasn’t seen those numbers since first diagnosed; he typically sits in the low to mid-100’s.  So even though I kept saying “we’ve been eating bad” – I got the cold shoulder.  I meant ‘bad’ with the concern of his sugar levels, not necessarily greasy or fast food ‘bad’.  This was a good lesson because it’s the first time we’ve had guests at our house [since the diabetes diagnoses] and it really showed us that with the holiday season fast approaching, we do indeed need to be more aware of what we eat while entertaining.   My family will be here for Christmas so you better believe I will be hounding Josh about what he eats; I’ll also do a better job of making just enough food so no one will be tempted with 2 or 3 servings!

On to the goodies we indulged in … man they were delicious.  I don’t regret the flavors of any meal but I sure do regret the amount I ate!

IMG_4247IMG_4248

Who doesn’t love a pretzel bun? It’s pretty much a trend right now and I completely understand why.  A giant soft pretzel that you can put your choice of protein (cheddar sausages for us) on. Hello! You can’t resist. Top that with American cheese, sauerkraut, and ketchup/German mustard, sign me up! We probably could have swapped out the tots & onion rings for a salad … but we didn’t. Talk about carb overload.  Now that we know where to buy these buns, I’m sure they’ll meet our dinner table in the future but making sure Josh doesn’t eat FIVE of them. Yepp.  *This recipe was a revamp courtesy of Chelsea – I’ll def. make it again; a great party/finger food sammie!  Originally planned were hot dogs/whole wheat buns, sweet p tots, and salad. As I started looking in my freezer I decided to clear it out and bake whatever we had.  Hence the salad getting cut, ha.
IMG_4245 IMG_4246

 

Next on the line up: shrimp scampi pizza, 2 crusts: white & wheat. Another meal that doesn’t seem ‘bad’ but with all the butter for the sauce: fat turns into bad sugars.  How can one turn away butter though. I mean, it’s butter. It’s golden brick stature attracts people from afar. Of course you look at Paula Deen and what’s the first thing she cut from most of her recipes when diagnosed with diabetes – BUTTER! The sauce was amazing though, it had so much garlic I actually scared away one vampire that came to trick or treat 😉  No really, you could smell the garlic from our garage door before even entering the house. I loved it.  I’ll need to figure out a way to lighten up Chelsea’s recipe because we need that pizza in our lives.

Speaking of trick or treat … I have never seen so many parents driving along while their kids walked from house to house. Again, San Antonio is the most obese city in AMERICA for a reason. Get out and walk!!!!!

 

This was my Sunday activity:
IMG_4308IMG_4309
IMG_4310IMG_4311
HOMEMADE PIEROGIES.  100% homemade in every definition possible.
I personally mashed the potatoes, diced the red onion and mushrooms, hand mixed the dough (Josh had to jump in and finish that), hand rolled the dough, hand cut the pierogi circles, and stuffed almost 3 dozen pierogies.  Josh boiled & pan fried them, kept them warm in a crock pot.  Was the 3 hours worth it to create these little boogers? YEPP!  Yes you read that correct – 3 hours.  I had packed my mixer and I don’t own a pasta thingy. Hey if you want something bad enough you gotta do what you gotta do!  So do you need a $300 Kitchenaid? Nope.  The mixer I have would have worked fine (old school Cuisinart that belonged to my mother); I could have used a hand cranked pasta thingy though, rolling took forever to get it thin enough and the consistency just wasn’t there [from pierogi to pierogi].

After all of that work I asked Josh how come bakers weren’t thin considering the amount of elbow grease goes in to baking … his response: because they eat everything they make. LOL 😉