Saturday are always busy trying to get things done. Today was no different.
I decided to join the family and eat in front of the TV. I am so glad I was able to focus this week on mindful eating. I listen to my stomach. I knew I was full as soon as I could feel a slight stretch. I did not eat my fruit. I will have that later if I am hungry.
As I was warming up the oven for the party pizzas, I put the entire Acorn Squash on the center rack. I let it cook whole because it softens the skin. When I’m ready to use the oven, I take out the squash and let it cool a little. I put the party pizza in the oven. Then I cut the squash in half, put it on a cookie sheet and cook it on the top rack until it’s done. Just be careful when cutting the squash after it has been in the oven. It’s hot! Usually, when I cook squash I do it at the same time as the other items. I just put it on the top rack and do not really think about it. I prefer using Acorn or Butternut squash for my Cheeze sauce. I doubled the party pizza recipe last night and put the extra pizza in the fridge for today.
I put two cups of brown rice in the Instant Pot before starting dinner. By the time dinner was ready the rice was done. I had leftover Garlic Sauce in the fridge but it did not have much Bok Choy left in the sauce. I had several items left over in the fridge from the week, cabbage, diced onions, diced bell pepper and different items cut up for salads that I had not used. I decided to add everything in a pan and cook it up using the Asain Kale recipe. Once the veggies were cooked I added the Garlic sauce. Dinner is served.
Breakfast: 2 Slices of Zucchini Bread, Fruit
Lunch: Quick-Bake Mini Party Pizza, Baked Potato Wedges with No Fat Not Yo Cheeze Sauce
Dinner: Broccoli & Garlic Sauce, Fruit
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