Mondaze

Happy Tuesday everyone! Glad you enjoyed my pumpkin chocolate chip bread recipe… I’m wishing I still had some leftover :(

I was lazy allll day until 4pm when I decided to make my first trip to Trader Joe’s! Yes, you read that correctly – I had never been until yesterday. I was a Trader Joe’s virgin. I LOVED it. It was definitely smaller than Whole Foods but a lottt cheaper. I’ve been getting ripped off! But now that I know of TJ’s (we’re already on a nickname basis) I’ll be visiting again soon. Here are some of my favorite buys.

It’s just like the gnocchi I attempted to make last Monday…only A LOT prettier.

Biggest container of blueberries EVER. $5! I saw some at Whole Foods 1/4 of this size and it was the same price. Expect to see these all week.

FINALLY I found this…and now I forget what I needed it for… Oh well, I’m sure I’ll think of something!

Clearly I bought these and some more better n peanut butter. I’m not sure how I survived since last Thursday.

Something I’m not so happy about purchasing..

Pumpkin Pie Mix!!! Instead of Puree.. and it was $4 a can. UGH! I’ll have to figure out something to make with this one since I already opened it… Hopefully they will take the other ones back.

My Meatless Monday meals were

Whole Wheat English muffin toasted, spread with Goat Cheese and drizzled with Agave and a side of grapes.

Strawberry, Peach and Banana protein smoothie with a Double Chocolate VitaMuffin

Pumpkin Enchiladas w/ a side of greek yogurt! Yum. I also had a handful of vegan chocolate chips and some blueberry flax granola for dessert. I can’t get enough of either of those!

I got the idea for the pumpkin enchiladas from Julie and was excited to get started on these!

Pumpkin Enchiladas

Ingredients:

  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 10 oz can of red Enchilada Sauce
  • 2 cups pure pumpkin
  • 3/4 cups of black beans
  • 1/2 cup of brown rice
  • 1 1/2 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup shredded organic white cheddar cheese
  • 4 large whole wheat tortillas

Directions:

  • Preheat oven to 400 degrees
  • Sauté onion and garlic in a pan sprayed with cooking spray
  • Pour a thin layer of enchilada sauce into 8×8 pan
  • Add the rest of the enchilada sauce to onion and garlic
  • Add pumpkin and stir until combined
  • Add rice & beans
  • Add cilantro, cumin and chili powder. Combine
  • Fill tortillas with an even amount of sauce and beans
  • Roll tortillas and place in the pan with the folded edges facing down to keep them closed
  • Top with remaining sauce and sprinkle with cheese
  • Bake for 10 minutes or until cheese melts (I also stuck mine under the broiler)
  • Serve with a dollop of plain Greek yogurt or sour cream if desired
  • ENJOY!

I’ll admit I was skeptical when first trying these out… But they didn’t disappoint!

I’m going to enjoy another one for lunch today!

As i promised – here is another recipe from my cousin’s birthday party. Thanks Jessica :) I didn’t change anything because…well, it looked perfect as is. I might use lighter ingredients if I wasn’t bringing it to a party full of growing boys.

Bacon Spinach Artichoke and Cheese Dip

Ingredients:

16 oz of softened regular cream cheese

1/2 cup sour cream

1/2 cup mayonaise

1 cup shredded parmesan cheese

1 cup shredded smoked mozzarella cheese

2 tablespoons olive oil

1-6 oz bag of fresh spinach

2 garlic cloves, minced

1/2 shallot, chopped

8 slices of bacon, fried and crumbled

1-12 oz can of marinated artichokes, drained

Preheat oven to 400.

Heat a skillet on medium heat, and add olive oil. Add spinach, garlic and shallots, stirring until spinach is wilted and cooked down. Set aside.

In a large bowl, combine cream cheese, mayonnaise, and sour cream. Beat with an electric hand mixer until smooth. Fold in 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, spinach, artichokes, and crumbled bacon. Pour into a baking dish and top with remaining cheese.

Bake at 400 for 20 minutes. Serve with pita chips, veggies and pretzels.

After consuming this entire dish you should probably go ahead and buy yourself a pair of these.

Tomorrow I will post the cake recipe :) I also baked a couple of cakes last night which I will be turning into something fun for my little cousin to take to school for his Birthday. Everyone stay safe on the roads…They are icy!

 

 

 

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17 Responses to “Mondaze”

  1. I am goin to see a lot of people walking around the mall with these on arent I? Lol

    I have never been to Trader Joe’s …I am extremely jealous.

  2. Aww, I’ve never been to TJs! I really want to go. Whole Foods is SO expensive!

  3. I’ve never been to Trader Joe’s or Whole Foods. Clearly I haven’t lived!! :(

  4. Trader Joe’s… don’t even get me started. So glad you got to finally go! Pumpkin enchiladas sounds like such an interesting idea and just further emphasizes that pumpkin can go in ANYTHING!

    Pajama jeans make me giggle… teeheeheeheehee.

  5. Yes take pictures of the cake you baked, I’m dying to see those. Also I have made a similar version of the pumkin enchiladas they were to die for. You can check that out on my blog if you want. the Dip looks awesome and I am still a TJ virgin. Is it really what your hyping it up to be, I’m going this week sometime hopefully I can find that big container of blueberries you found, they are so expensive everywhere else!

  6. I have never seen sweet potato gnocchi at TJs! I want to try them!

    Ugh buying pumpkin pie mix is such a bummer, I almost did that a few times myself. :(

    So glad your loving Trader Joes! I always say that I could never live anywhere thats not close to one..

  7. I’m a TJs virgin lol!! And I just went to Whole Foods for the first time a couple weeks ago. I wish there was a TJs closer to my house. Love the idea of pumpkin enchiladas yum! Can’t wait to see what you do with the peanut flour! :)

  8. Wow, a TJ virgin huh?
    So glad you’ve experienced that store now. It’s fabulous!
    I love their tomato-less salsa and gaucamole hummus!

  9. Can I tell you how much I love that jeans commercial!!! hahaha.

    That food looks amazing…the dip…ahhh and the pumpkin enchiladas? Never thought to combine the two-genius!

  10. Oh WOW, that dip looks delicious and decadent! When I make spinach-artichoke dip, I usually use one of Paula Deen’s recipes, but I’m guessing Jessica’s version is MUCH better (how could it not be with bacon?). :-)

    I bought peanut flour for the first time last fall, but didn’t know what to do with it either! Now I eat it almost every day…you can create a peanut paste and use it like PB! It definitely does not replace the real thing, but it’s a great, high protein, lower fat alternative! I add a bit of sweetener and salt to mine because it tastes flat without. If you find any great peanut flour recipes, please let me know!

    Those pajama jeans are too funny!

  11. I LOVE vitatop muffins but none of the stores around here have them! (The nearest Whole Foods is 4.5 hours away!)

    And the pumpkin enchiladas look fantastic! Not much of a pumpkin fan but definitely something to look into. :)

  12. I want a Trader Joe’s by me!!!!! Holy Guacamole! They have such great stuff at such great prices!!! I just don’t think driving 500 miles justifies it, though….sigh….

  13. awesome! Thanks for the recipes!!

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