I did well tracking all my food and activities this week. I had been slacking a bit the previous few weeks, forgetting a snack here, a dessert there. And that was not good, it happens, but it was not good. This week, I got back on track and stayed on top of all my tracking. It worked :) I got in some of my walks this week which was good. I enjoy walking around the neighborhood and park and seeing all the leaves changing colors. It's just such a pretty time of year, and I'm glad I get the time to properly appreciate it.
School was fine this week. My Theology classes have had class Masses this week, which has meant me staying on top of who is where in terms of the unit. One more class with a Mass this upcoming week, and then it's back to normal- well, as normal as we ever are ;) I had my Brit Lit kids present their Prezis, and I think they turned out pretty well. Definitely some good student work samples for the future.
I had a fairly social week this week. I went to the Grizzlies game on Monday with my mom- THEY WON!!! Tuesday night, I met up with Stephanie to try Greencork out finally- very tasty, totally a fun place for a girls' night :) Wednesday, I had dinner with my brother since I hadn't seen him in awhile. It was nice, busy, but nice. I ended up staying in on Friday just to catch up on some rest and relaxation.
Saturday, I went to the Dixon with my mom to see the leaves changing colors. Afterwards, I went with my mom and Memaw to Hallmark to see all the Christmas decorations, ornaments, and the like (stop judging, I have put nothing out for that holiday, I still have my fall decorations up for Thanksgiving). Then, we had lunch at Humdinger's which was fun. I then went to Book Club at Sunshine's where we discussed how we read another book with an unsatisfying ending. Hopefully, next month's book will be better in that regard. After that, I relaxed some, ran a few errands, and then did some early holiday shopping (again, no judging).
Today, I went to mass and fellowship with a friend. I ran more errands (adulthood is every bit as exciting as I thought it would be, must say). Then, I decided to make one of my favorite fall dishes- Penne with Ham in a Pumpkin Cream Sauce. I first had this in New Jersey when I was visiting family on my way back home from my brief stint as a nanny. My cousin Jennifer made it, and I was hooked. I got the recipe then and there, and have been making it ever since. It's just so tasty and filling and has all the right flavors for a crisp fall day. I look forward to eating it throughout the week :)
At the Grizzlies game.
With Stephanie at Greencork
Leaf on rocks at the Dixon
Book Club :)
Penne with Ham in a Pumpkin Cream Sauce
Tip of the Week: Be able to be goofy and laugh at yourself. It will help keep you sane.
Recipe of the Week:
Penne
with Ham in a Pumpkin Cream Sauce- 8 WW points
1
lb. Penne Pasta
2 tbsp. Butter
1½ cup Onion, chopped (you can use less if you don't like onion as much, and more if you do)
Salt & Pepper, to taste
15 oz. can Pure Pumpkin Puree (the stuff you make pumpkin pies with)
1 cup Heavy Cream (may be labeled as heavy whipping cream)
½ cup grated Parmesan Cheese
¼ cup Parsley, chopped
1-1½ cup chopped Ham or Turkey (or whatever meat you think will go well in this dish)
2 tbsp. Butter
1½ cup Onion, chopped (you can use less if you don't like onion as much, and more if you do)
Salt & Pepper, to taste
15 oz. can Pure Pumpkin Puree (the stuff you make pumpkin pies with)
1 cup Heavy Cream (may be labeled as heavy whipping cream)
½ cup grated Parmesan Cheese
¼ cup Parsley, chopped
1-1½ cup chopped Ham or Turkey (or whatever meat you think will go well in this dish)
In
a large pot of boiling, salted water, cook the pasta until al dente. Drain,
reserving 1 cup pasta cooking water.
In the same pot, melt the butter over medium low heat. Add onion and ham/turkey, then season; cook, stirring, until softened (about 6 minutes). Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot with the reserved pasta cooking water and toss. Stir in the parmesan.
Top the pasta with the parsley and more parmesan.
In the same pot, melt the butter over medium low heat. Add onion and ham/turkey, then season; cook, stirring, until softened (about 6 minutes). Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot with the reserved pasta cooking water and toss. Stir in the parmesan.
Top the pasta with the parsley and more parmesan.
Makes 8 servings at 8 WW points.
Now, time to make sure I'm prepared for the week ahead.
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