Tag Archives: Pumpkin

Tilapia For Dinner

I love when I think I have good ideas for dinner during the day.  One thing I am not exactly good at is meal planning.  I have ideas of what foods I am going to cook every night, but I don’t always know how I’m going to prepare a food especially as the week goes on.  Thursday night meals always seem to suffer, but tonights was different.  Here’s what we had…DSC01710DSC01707DSC01706

 

 

 

 

 

 

 

Picture #1 = Tilapia

  • 1lb tilapia
  • italian seasoning
  • mixture of olives
  • sundried tomatoes
  • crushed red pepper flakes
  • garlic powder
  • parmesan cheese

This was extremely easy.  First, I sprinkled the garlic, italian seasoning, and crushed red pepper flakes on the fish and put it in the oven for about 5-10 minutes at 400.  Then I took the fish out and flipped it to the other side sprinkling it again with garlic and italian seasoning.  I then sporadically placed a mixture of olives and the sundried tomatoes around the fish, and sprinkled the fish with the parmesan cheese.  I then cooked it until it was done.  My less than happy to eat fish husband enjoyed it, so it wins in this house.

Picture #2 = Mashed Winter Squash Casserole

  • 1 butternut squash
  • 1 acorn squash
  • half a can of pumpkin
  • pumpkin pie spice
  • nutmeg
  • cinnamon
  • 2 tsp. maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tbsp. margarine

I first cooked the butternut and acorn squashes until soft.  I then cut them in half and scooped out the insides, and put them into a bowl.  I also added the canned pumpkin.  I then put in all the seasonings and mixed.  I then sprayed an 8×8 pyrex pan with cooking spray and put the squash mixture inside.  I then sprinkled more pumpkin pie spice and nutmeg on top and put it back in the oven to get crispy on top at 400 for about 15 minutes or so.

Picture #3 = String beans

  • Bag of string beans from the grocery store
  • Salt
  • Pepper
  • Margarine

I simply microwaved the string beans in the bag for 4 minutes.  Then I took the string beans out of the bag and sprinkled the pepper, salt, and margarine on top, and then mixed it together.

Such a yummy dinner!

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Happy Anniversary to Mike and I

Tonight, Mike and I celebrated our 1 year Wedding Anniversary.  It has been a great year, and so hard to believe that exactly one year ago we walked down the aisle and became husband and wife.  Our wedding took place at the Carolina Inn in Chapel Hill, NC.  It truly was an amazing day.  Here’s a few pictures from our wedding day.Walking BackUs Kissing with Nathan and HeidiMike About To WalkMe About to WalkGroomsmenBridesmaids - CopyFirst Dance With LightingFavorite Closeup BWHorah 6 Both in ChairCake Kissing - Copy

 

 

 

 

 

 

 

 

Now on to tonight.  I decided to try a few different things to make our evening special.  First, I set the table and lit candles.DSC01694  I also chilled a wine that I knew Mike would like to drink.  He’s not really into drinking wine.  I took out these glasses from our wedding night at The Carolina Inn.DSC01695  I realize these are really champagne glasses, but it’s our anniversary, we can use them for whatever we want to use them for. 

 

 

 

 

 

Now onto the meal.  I made turkey chili in pumpkin bowls and corn bread.  This meal was absolutely delicious.  I had high hopes of being able to scoop the pumpkin flesh out with bites of pumpkin.  That didn’t exactly happen, but it still made for a pretty bowl, and I have some roasted pumpking seeds now.DSC01693DSC01690DSC01692DSC01698

 

 

 

 

 

 

This chili was completely from scratch and so good.  I first crushed 4 cloves of garlic and added in three small onions and sauted them in olive oil spray.  Then I added two red peppers and a green pepper.  I also included a package of button mushrooms and shitake mushrooms.  I really like the meaty chewiness of shitakes.  I cut each of these in quarters, but kept the button mushrooms whole.  Then I added in the ground turkey, and cooked everything together.  Then I threw in 4 small jalapeno peppers seeded and two serrano peppers seeded.  These were definitely the secret ingredients in the chili.  I then added one large can of kidney beans and one can of black beans drained and rinsed.  Then I added one can of diced tomatoes with green chilis and another can of plain diced tomatoes.  I let this cook, and then added in another large can of kidney beans drained, but not rinsed.  I added some italian seasoning and cumin to taste.  Towards the end, I added crushed red pepper flakes and chili powder.  All of this is to taste.  This chili cooked for a few hours.  The flavor was great.

For the pumpkin bowls, I roasted the pumpkins at 400 for about 20 minutes.  Then I cut out the tops and scraped out the seeds.DSC01685DSC01687

 

 

 

 

 

 

For the cornbread, I used Bob’s Red Mill Gluten Free Corn Meal.  I followed the recipe on the back of the package except for the fact that I substituted Bob’s Red Mill Gluten Free All Purpose Flour for the Potato Starch and Sorghum flour.  This corn bread was amazing.  Mike said it made his night.  I spread mine with a little margarine.  It was so good.  I love experimenting with all these breads and foods that are gluten free.  I never would have tried these things before probably.

For dessert, I followed a recipe from Gluten Free with a Purpose for pumpkin chocolate chip cookies.  I followed this recipe except that I added about a cup of chocolate chips, half the sugar that the original recipe called for, and I added pumkin pie spice.  These cookies are very good, and have a cakey type texture.  Here’s my before and after pictures.DSC01681DSC01682DSC01684

 

 

 

 

 

 

 

Now I’m going to relax on the couch with my husband, and enjoy the last few hours of our first anniversary.  Enjoy!

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