Meal Planning with Connie

We love having Breakfast-for-supper! Tonight's meal was enjoyed by all. Larry and the kids all raved about the casserole! So, I guess it's a keeper! I made the casserole early this morning and put it in the fridge. It worked fine! If you are wanting to make this for breakfast, I think you can make it the night before and just pop it in the oven the next morning. I halved both the casserole and muffin recipes, since I didn't want leftovers. I was going to pop few frozen Mary B.'s tea biscuits in the oven. This smaller size helps a bit when you're trying to lose some weight, although one of these tiny little biscuits contains 4.5 grams of fat and almost 90 calories! However, Aunt Jean sent a batch of her sourdough rolls , so we had those instead. She also brought over a big plate of fried okra, probably the last for the year, as most folks' okra has about stopped bearing. Do y'all how hard it was to not eat that okra?! No pain, no gain - or would it be loss i

These were a hit with my crew. I sprinkled a bit of cinnamon-sugar on the batter instead of using the crumb topping, just to save a few fat grams! I will make these again! Apple Muffins with Crumb Topping Apple Muffins with Crumb Topping 1 1/2 cups self-rising flour ( I substituted reduced-fat Bisquick for the flour and oil. ) 3/4 cup white sugar 1 teaspoon ground cinnamon 1/3 cup vegetable oil 1 egg ( I used a 1/4 cup of Egg Beaters. ) 1/3 cup milk ( I used skim. ) 2 apples - peeled, cored and chopped Preheat oven to 375 degrees. Coat a muffin tin with cooking spray or line with paper muffin liners. Stir together flour, sugar and cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups. Prepare topping, if using: Combine ¼ cup firmly packed brown sugar, 2 tablespoons flour, and 1 tablespoon of soft butter ( I used a light butter .); mix until crumbly. Sprinkle mixture over batter. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserte

Generally, I have found that a person either loves hummus, or they hate it. Logan and I love it. Larry and M.C. think it's awful!! Below is a recipe I made a couple of days ago. I've been having a bit for lunch each day with toasted pita chips. Artichoke Hummus Artichoke Hummus 1 (14ounce) can garbanzo beans (drained) 1 (14ounce) can artichoke hearts (drained) 1 - 2 cloves garlic, minced ¼ - ½ teaspoon of cumin Salt, to taste 1 teaspoon tahini paste (optional) Juice of 1 - 2 lemons 1/4 cup olive oil In the bowl of a food processor, combine first seven ingredients; process until smooth. Drizzle olive oil in slowly while processing. Sprinkle with paprika. Refrigerate for 1 hour to blend the flavors.

15 by the 15th Connie - 2lbs!!! I've still got a long way to go, but 2 pounds is a start! It's not too late to join us in losing a few pounds before the holidays. Leave a comment or send me an email at: mealplanwithconnie@att.net You can weigh-in any day you like. My weigh-in day will be Thursdays.