Nov. 4th-9th Meal Plan

Last week I didn't cook much, and my poor hubby and I both suffered for it! 

I actually had a dream that a high school friend told me that I "wasn't looking very healthy" and had "gained a few pounds" since we'd seen each other. 

THE HORROR!!! 

For those of you who know me, you know that I work my butt off (literally) so that never happens. My TLS Tonalin also helps ensure that my belly fat doesn't get out of control!! 

The dream was a virtual wake up call to cook actual meals this week. 

Today I headed to my local Kroger and did my weekly shopping, as usual. 

I came back home and prepared the following: 

Chicken Pot Pie (for the crock pot)
Vegetable Soup (with a Grilled Cheese!)
Hearty Fall Chili in the Crock Pot
Shrimp with Cheese, spinach, and tomato tortellini
Pumpkin Chocolate Chip Cookies


All of the recipes will be posted in my blog either today or sometime this week. If you want them before they're posted, let me know and I'll send them to you directly :) 

Pumpkin Chocolate Chip Cookies

Oh my heavens. 

I can't say how ready for Christmas I am! 

I've been listening to Christmas music for a week now...two weeks...ok, three weeks. 

Forget Halloween, I'm ready for Christmas carols, decorating a tree, and hot chocolate. It's the Most Wonderful Time of the Year!! 

As the holidays are quickly approaching my mood for food changes. I crave apple cider, hearty soups and stews, Peppermint ice cream, and pumpkin flavored goodies. 

Am I the only one??

I didn't think so! 

I found this recipe on Pinterest and of course modified it for what I had on hand. This recipe actually called for several ingredients that I didn't have, so I left them out. I am pretty certain that it didn't make much of a difference in taste. 

Enjoy these cookies with coffee, hot chocolate, or icy cold milk :)

The Ingredients: 

2 C all purpose flour (I used whole wheat)
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 C pumpkin puree (canned or fresh)
1 C granulated sugar (honey works too...double the amount)
1/2 C vegetable oil
1 large egg (room temperature)
1 tsp vanilla extract
4 drops red food coloring (optional...makes for a more vibrant color)
3/4 C semi-sweet chocolate chips
3/4 C milk chocolate chips (I used 1 1/2 C dark chocolate chips instead of the milk and semi-sweet)


How To: 

Preheat oven to 350 degrees. 

Start by mixing all of the dry ingredients together first (flour, baking powder, baking soda, sugar, cinnamon, salt)

Use a whisk to ensure that everything is mixed properly. 

Next, in a separate bowl, mix pumpkin puree, oil, egg, vanilla, food coloring (wet ingredients). 

Make a well in the middle of the dry ingredients and pour the wet ingredients in. Mix well. 

Last, add the chocolate chips and stir. 

Spray a baking sheet with oil and drop the batter onto the pan using a spoon. 

Bake between 11-13 minutes. 

SO yummy!! I ate two off of the baking sheet immediately.