2nd full week of meal plans and monthly shopping

still going strong.

I only have had to go to the store for milk!!! I feel like I have saved so much time and money. I don't have to stop after work and buy things that I wasn't planning on. I am prepared the night before on getting things out for the next day's meal.
I can't believe November is right around the corner. I have started a rough draft of menu's and a shopping list. I host Thanksgiving so this month I have a little more planning. I find that Thanksgiving or any Holiday the cooking relaxes me. I make my lists of what I need, what I will make, times to start and when they will get done (I am a list person I live by my list when I am planning a party or a event).

Next weekend I am having our annual Halloween/birthday bash. My husband's birthday is 10/31 it's a great time to get together with friend and a great reason to have a party.

HG- Pumpkin pie=2 pts

HG's Too-Good-To-Deny Pumpkin Pie...

Ingredients:

For Crust-

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water

3 tbsp. Splenda No Calorie Sweetener,

granulated 1 tsp. cinnamon

For Filling

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)

One 12-oz. can evaporated fat-free milk

3/4 cup Splenda No Calorie Sweetener, granulated

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/4 cup sugar-free maple syrup 1 tbsp. pumpkin pie spice

1/2 tsp. cinnamon

1/8 tsp. salt Optional

Topping:

Fat Free Reddi-wip

Directions:

Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!

MAKES 8 SERVINGS
Serving Size: 1 slice Calories: 133 Fat: 3g Sodium: 236mg Carbs: 28g Fiber: 9g Sugars: 8g Protein: 6g POINTS® value 2*

Easter

Easter is this Sunday and I can't wait. I love Easter for many reasons but most of all my parents come over for the afternoon and we spend good times together. I have already planned out my Easter meal and have purchased everything (pat on my back for being planned)!!!!!

Menu::

*Ham with pineapple slices and cherries in the middle
*Orzo & Broccoli Salad (I found orzo this time so my recipe posted earlier will be right)
*Sweet potatoes- I just slices and baked with some dried cranberries (i always use butter this year I am going to try it with out)
*Deviled eggs (what's Easter with out eggs)
*Cherry bread
*peach and blueberry cobbler (recipe below it's SO0000OOOO easy! my friend Mickey made this with mixed berries (blueberries, raspberries and blackberries) and it was amazing! I thought I would change it up and use peaches and blueberries.

Peaches and Blueberry Cobbler:

Ingredients:
1 bag of frozen peaches (keep frozen don't defrost)
1/2 bag of frozen blueberries (keep frozen don't defrost)
1 yellow cake mix
1 can of diet soda (doesn't have to be diet)

Directions:
Preheat oven to 425. Spray a 9x13 baking dish with PAM. Fill pan with frozen fruit (you can use any type of fruit and any amount depending how thick you want the fruit to be on the bottom) sprinkle the dry cake mix on top of the fruit pour the can of soda over the top (evenly). Cover with tin foil and bake for 30 minutes. take the foil off cobbler and bake for an additional 20 minutes or until brown!!!

How easy it that!!!!!!!! The taste is great!