Day Three hundred and fifty-six

This was the day before Thanksgiving. You can see my house is clearly in cooking mode.

Pumpkins: Before.  These went into a pie, bread, and some went into the freezer for future use.  I was fortunate to receive a giant box of pumpkins and squash from my Uncle and Aunt who have a farm in Iowa.  This was only the second time I'd ever cooked w/fresh pumpkin. Definitely worth it!!

And of course, pumpkin seeds.  I made these savory and seasoned them with a little S & P. The next batch were cinnamon sugar.

Roasted sweet potatoes. Tomorrow these will be a part of a casserole.

After: Pumpkins.

Lunch for my little one: Peanut butter and jelly on crackers, and pear slices.

A super easy supper (who has time to cook when you're roasting vegetables all day?!): Brown rice spaghetti with alfredo, chicken nuggets, and steamed veggies.

Shredded zucchini, for the freezer. This will go into chili, meatloaf, and bread.

Day Seventy-nine

Maple spice muffins (Recipe: Doubly Delicious). These were really yummy.

Gingerbread house. We do one every year, and the girls love doing it, but they always try to eat it immediately afterwards.

Honey whole wheat bread- this one came right out of the bread machine. This is our favorite bread.


Dinner: Homemade chicken nuggets, which I made in the crockpot (recipe: Make it Fast, Cook it Slow), whole grain mac & cheese with cauliflower and yellow squash puree (recipe: Sneaky Chef), green beans, and clementines.

My husband was craving steak, so he BBQ'ed this for himself. I take no credit or responsibility for it.

Chicken soup with egg noodles- my daughter wanted this for lunch for tomorrow, so I let it simmer on the stove during the day and poured it into a thermos for the next day.