My Glorious Day Off

Wednesdays, still my day off, are my favorite day. Right up there with Sundays. I never have anything on the agenda! JUST KIDDING! It has been seriosly 6 months or more since I had an entire day off with nothing planned. SO: I've been resting. HAHAHAHAHA. Just kidding. Last week I woke up early and drove to the beach and had a really great time Christmas shopping and trying on size 14 and large clothing. Not XL, large! I walked fast, ate out of my lunch box when driving between outlets and other stores, and had a really nice alone day doing whatever I felt like doing! I returned home after 9 PM. Kris was very tolerant of my parade of show and tell: I got this for so and so, etc as well as the fashion show of $5 long sleeve tshirts and new nonbaggy underwear. Saturday, we returned to the beach to spend some time with out good friends Donna and Jerry and Bella's boyfriend Tank. Next on the agena, this wednesday is all planned out. By the way, my thanksgiving count is up to 18! Whoo Hoo!

Wanna see? Want some recipes?

7 AM: Begin baking cranberry orange muffins (fat free Krusteese mix plus fresh orange zest and orange glaze of ¼ c powdered sugar ½ T fresh orange juice 3 points) and start prep for fritatta
First, preheat oven to 400 and find large nonstick oven safe skillet.
Ingredients:
2 tsp olive or canola oil
Fresh sliced veggies (mushrooms, shredded zuchinni, spinage, onion, broccoli, red and green peppers)
¾ c liquid egg whites
¼ c egg beaters
½ c skim milk
1/8 tsp each of garlic powder, lemon pepper, black pepper
¼ tsp ground dry mustard
¼-1/2 cup FF or light shredded cheeses (sharp and swiss work best)
1-2 oz crumbled Feta cheese (or just add the full ½ cup above)

I make my frittata by first sautéing already sliced/diced veggies I keep on hand in 2 tsp olive oil over med-high heat for 3-5 mintues. Combine eggs, milk, and seasoning. Pour over veggies and lift and settle eggs as they brown on the bottom. Add cheeses and lightly push into mixture with spatula (this will keep them from drying out). When the eggs are set but still uncooked on top, transfer to oven for 7-8 minutes until frittata is golden brown and puffy and cheeses are melted.
Serves 4-6. You can also add in chopped FF ham/turkey. Very low points, but depends on how much cheese and meat you add. Four servings with all the cheese is 3 points per serving. If you add more meat and cheese just make it 6 servings for the same points and add toast and fruit (extra points) to round out the meal.

8 AM serve fruit, fritatta, and muffins to inlaws
9 AM: Make ahead pumpkin steusel, sweet potato casseroles, bake ham, cut up veggies for stuffing and appetizers, make appetizer dips and begin prep for Sharon's birthday party Wed PM.

Pumpkin Streusel (cut in 16 large squares is 5 points)
• 1 spray(s) cooking spray
• 15 oz canned pumpkin
• 12 oz fat-free evaporated milk
• 1/4 cup(s) fat-free egg substitute
• 1/2 cup(s) sugar
• 4 tsp pumpkin pie spice
• 18 1/4 oz unprepared white cake mix
• 1/2 cup(s) pecan halves, chopped
• 1/4 cup(s) reduced-calorie margarine, melted
Instructions
• Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
• Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
•Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.


Southern Sweet Potato Casserole
12 servings, 2.5 points each with ½ recipe for topping using Splenda products. You can replace the splenda with regular sugar or brown sugar, but it would increase the points)
½ to ¾ c Splenda
3 c mashed sweet potatoes (refrigerated kind or 6 regular works great)
½ cup egg beaters
1/3 c skim milk
¼ c margarine or light butter (I used less)
1 tsp vanilla
Topping:
1 c light brown sugar (1/2 brown sugar splenda and ½ brown sugar)
½ cup plain flour
½ c chopped pecans
1/3 stick margarine/light butter (I only used 2 T and it was fine)
Preheat oven 350
First I peel and cut the potatoes while the water begins to boil. Boil sweet potatoes 10 minutes or until tender. Use hand blender to mash potatoes, then add other ingredients and pour into casserole dish of choice. Make topping by combining ingredients with a pastry blender (note: I made ½ of the recipe for the topping and it was plenty to cover the potatoes.) Sprinkle topping and bake at 350 x 30 minutes.


12 Noon: Serve salad and baked potato

Homemade Dressing:
3 tablespoons white wine vinegar
3 tablespoons water
1 tablespoon honey
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper


No later than 1 PM: 2 hr bike ride in Darlington (Hills, hills, and more hills)
4 PM: Begin prep for dinner: appetizer: shrimp and grits, Roasted pork tenderloin in teriaki marinade, healthy stir fried veggies, and salad. Dessert is her favorite pumpkin chocolate chip muffins (3 pts each using a FF mix and chocolate chips)

Cheese Grits (smothered in peppers stir fried with shrimp and lean ham)
12 servings (serving size: about 1/2 cup)
Ingredients
• 4 cups water (I used 2 reduced sodium ckn broth cubes)
• 1 cup uncooked quick-cooking grits
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1 tablespoon butter or stick margarine
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
Preparation
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.
Nutritional Information
Calories: 58 Fat: 2.8g Carbohydrate: 5.1g Fiber: 0.3g (plus added smothering stuff)


SLEEP
7 AM Thursday: Bake 2 13 lb turkeys
Make cranberry relishes, final appetizers including fun pine cone dip (cream cheese and chive in a ball with sliced almonds arranged to look like a pine cone)
9AM: Simmer Green beans, crock pot mac and cheese

CROCK POT MACARONI & VELVEETA CHEESE
6 Servings
270 Calories 0 g. Fiber 9 g. Fat

1-1/2 c. dry macaroni
1 T. butter
1 t. salt
½ lb. 2% Velveeta, sliced
1 qt. skim milk
Combine macaroni, butter, and salt.
Layer cheese over top.
Pour in milk.
Cover. Cook on high 2-3 hours, or until macaroni is soft

9:30-10:30: Brisk walk/bike ride
10:30: Shower, dress, makeup?
11:30 Make sausage and vegetable stuffing, gravy, corn pudding
12:00 All casseroles in oven (corn pudding, sweet pot, dressing)

Corn Pudding Casserole Recipe
Ingredients:
• 4 large eggs (3/4 c egg beaters and one egg)
• 2 cups of frozen corn kernels (I used shoepeg)
• 2 tablespoons of flour
• 1/2 teaspoon of salt
• 1/3 cup of sugar (2 T)
• 1 1/2 cup of milk (FF)
• 3 tablespoons of butter(left this out)
Preheat oven to 325 degrees. Mix flour, salt, sugar, and corn in a 10 X 13 casserole dish. Melt butter and add to corn mixture. In a separate blow, beat eggs until slightly frothy. Add eggs and milt to corn mixture. Bake for 45 minutes. Note: drained canned corn kernels may be substituted for frozen ones.


1:00 EAT! Brew coffee during dinner
2:00 Dessert! Mom is making homeade pecan pie, Tom is making death by chocolate, and Sharon is making a gingerbread trifle, and I'm making pumpkin streusel
3:30: Bike or long fast walk/run
5:00: Movie night or cards with family and leftovers

Friday: Work! Crock pot something or leftovers made into Turkey Tetrazini, wraps, or soup

Saturday: Shop with Sharon! We adopted a family instead of buying presents for eachother

Whew. I can't wait!