Breakfast: Picked up some gorgeous Honeycrisp apples at the Farmer's Market on Saturday so I made one of my favorite breakfasts. It's perfect too because October is National Apple Month!
Shelly's Cinnamon Apple Walnut Salad
3 oz. Greek Yogurt
1 Tablespoon Sugar Free Torani Syrup (any flavor I used SF Caramel)
dash Cinnamon
1 Apple, chopped
2 Tablespoons Walnuts, chopped
1 Tablespoon Dried Cranberries
Mix yogurt, SF syrup, and cinnamon together till well blended. Toss with apple, walnuts, and cranberries. I used California Red Walnuts in this. If you can find some use those. So good. If not, regular are fine.
I made a double batch my Mum loves it too. The acid in the yogurt will prevent browning of the apples so you can keep it for a bit in the fridge but it's best if you make it and eat it for the crunchiest apples and walnuts.
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Lunch: One of my super easy go-to lunches. Melted Cold Cut Roll-ups. I make lots of different combos yesterday it was Turkey, Green Chili & Cheese.
You can eat them cold of course but if you have the time to warm them do it. It's worth the extra couple of minutes and pan washing for all this melty, gooey cheese deliciousness.
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Dinner: This would be great as a Thanksgiving side dish, it will be on my Turkey Day table. I added some cooked turkey sausage but you could leave it out for any vegetarian guests.
Shelly's Butternut Squash and Greens Cheesy Gratin
2 lb. Butternut Squash, cubed & roasted
Olive Oil
Kosher Salt
9 oz. Birds Eye Steamfresh Chopped Kale
8 oz. Store bought Spinach and Artichoke Dip (or Creamed Spinach)
1 cup Low fat Cottage Cheese
a few twists of Black Pepper
Optional: 1 cup Cooked Ground Meat (Sausage, Beef, Turkey, Chicken, or not if you want a veggie version)
2 Tablespoon Grated Parmesan Cheese
Preheat oven to 425. Place cubed squash on a baking sheet. Drizzle with a little olive oil and sprinkle with kosher salt. Toss to coat. Bake for 45 minutes turning 2 or 3 times during cooking. I cheated and bought already cubed & peeled squash from Costco (I've seen it at Trader Joe's, Fresh & Easy, regular supermarkets) because I value my fingers and butternut squash is a pain in the you-know-what to chop up. If you get the whole squash look for a medium one about 2 lbs in weight. When squash is done. Reduce oven to 350.
Nuke the kale as per package directions. Set aside. Nuke Spinach Artichoke Dip. I used Trader Joe's Spinach & Artichoke Dip (TGIFridays makes a version too, they are in the frozen section.) I've also seen them in refrigerated section of delis. Any will work. I warmed it to make it stirable. So if yours is not one of the frozen versions you won't need to microwave it. If you can't find the dip you could just use a package of frozen creamed spinach.
Whiz cottage cheese in a mini food processor or blender till smooth. Mix all ingredients together: roasted squash, spinach dip, kale, meat (I used turkey sausage), cottage cheese and black pepper together and spoon into a casserole dish.
Top with grated Parmesan. Bake for 25 minutes. Place under the broiler for 2 minutes to brown top. I ate it as is but it would be great as a side with turkey or ham at the holidays.
Snacks: Lots of coffee as usual and a Cherry Coconut Protein Shake.
Shelly's Cherry Coconut Protein Shake
8 oz. Milk (any, I used soy)
1 scoop Vanilla Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF Coconut)
1/4 cup Frozen Cherries
a few cubes of ice
Whiz on high in a blender.
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