Thanks for all the compliments on this week’s Wordless Wednesday! My nephew has to be the cutest kid ever, I just LOVE his personality. Then again, I am probably a bit biased
Today’s eats were kind of random and 100% unplanned. I think I learned my lesson on WHY I plan out my day BEFORE I head out of the house. I had actually packed yogurt with pineapple and granola for breakfast, but, it just didn’t sound good.
I wanted some warm, something breakfast-y and filling. Just when I was about to give in and have my yogurt, my co-worker showed up with SENORITAS!!!
They are straight from the oven, warm, soft and slightly buttery with caramelized sugar bottoms. (6 points+ estimate on the high side, they are small)
Morning Star Breakfast Sausage (2 points+) and pineapple.
I never had a “real” lunch because we usually leave early before our Winter Shut Down. Lunch became the bread, cheese and cracker plate I made up that we received from Dairi Concepts while I watched the clock tick away
* 3 slices sourdough baguette (2 points+)
* 5 Wheat Thins (1 points+)
* 4 slices cheese ~ Asiago, Parmesan, Romano and Fontina (6 points+)
After work The Husband and I finished up a little shopping before stopping at Trader Joe’s. They had the COOLEST RAINBOW as we walked out. We both whipped out our cameras in the pouring rain to snap some pictures.
I wish you all could see the TWO rainbows next to each other making 2 perfect 1/2 circles.
Dinner tonight was made to host all my Craving Ellie in My Belly Friends (CEiMB) Cookbook Club Friends. I picked this recipe awhile back knowing that I wouldn’t have a ton of time Christmas week and I’d want something that would cook FAST.
This week’s recipe is Ellie Krieger’s Baked Beans with Ham.
I debated using Canadian bacon, but, decided on this Ham Steak when I saw it at Trader Joe’s. I used 12 ounces of it.
This recipe is just as easy as my Quick & Easy Slow Cooker Baked Beans, but, it is ready in under 30 minutes.
Start off by browning 1 onion in 2 teaspoons of canola oil.
Add 2 cloves of minced garlic and 12 oz of ham, brown slightly, about 3 minutes.
I used 2 cans of White Kidney Beans because I couldn’t find canned navy beans along with 1/2 a can of Crushed Tomatoes.
Add remaining liquids ~ 1/2 cup water and 1/4 molasses.
2 Tbsp Cider Vinegar, 1 Tbsp Dijon Mustard, Black Pepper and Crushed Red Pepper Flakes for a “spicy” kick.
You all didn’t think I could just follow a recipe, did you?! LOL. I actually tasted the sauce and decided it NEEDED more. I added 1/4 cup Gayle’s Apple Cider BBQ Sauce, but, wished I had her Chipotle BBQ to add smokiness.
While the beans simmered, I whipped up one of the BEST salads I think I’ve had in a long time.
Crunchy Apple Salad
5 Tbsp red wine vinegar
1/4 cup water
1 1/2 Tbsp Agave Nectar
4 tsp canola oil
1 1/2 tsp dijon mustard
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 package coleslaw mix
1 apple, cored and thinly sliced
3 scallions, green and white, chopped (about 1/2 cup)
1/4 cup dry roasted walnuts, chopped
1. In a large bowl, whisk together the vinegar through pepper.
2. Add the cabbage, apple, green onions and walnuts. Toss to combine.
Makes 4, 1 cup servings, 3 points+ each
Nutritional information per 1 cup serving
1 heaping cup = 11 points+. Definitely tasty and filling. The ham chunks totally made me think of BACON. I bet this would be awesome over some brown rice.
Crunchy, nutty, hearty and filling. This salad reminded me a little of a Chinese Chicken Salad based on the dressing. I can definitely see repeating this again and again.
After dinner, I whipped up my 3rd attempt at Butter Toffee with Almonds ~ this time, I think I got the recipe right!
I LOVE Winter Break at work ~ I do not have to go back to work until next year – woohooo!
1. What are your favorite type of beans to eat?
I LOVE all beans really, but, I think Chickpeas are my favorite because they are fun to say. Nope, I NEVER call them Garbanzo beans