OOTD: Dinner in the City

I wore this to meet my grandparents for dinner in the city (great photobomb, Bowser!).  I don't get to see them often because they live so far away, but they were in town for a conference and we managed to find some time to meet up.

I am a big fan of sweater dresses, just dressy enough without looking like you are trying too hard, and always classic (so I can wear them for more than one season).

Oh, and they don't show your armpit sweat when you are stressed out because said drive to the city took twice as long as it should have with lots of traffic that then resulted in your carsick-prone daughter vomiting all over herself and your car. Or something like that.

In the end, we made it with enough time to enjoy our dinner and our visit, and vomit wipes up easy enough.

Family Dinner: Cincinnati Chili

And now I present to you Cincinnati Chili....the other chili.  The best chili (really).  I love this stuff.  The ingredients are weird, but it is good.

I made this on the stove, but you can just dump everything in a crock pot and let it cook for 6-8 hours and adjust your spices before eating.  If it is too soupy, turn it on high and cook uncovered to reduce some of the water content.

My favorite way to eat this is on top of spaghetti noodles, with shredded reduced-fat cheddar cheese, diced onion, and lots and lots of Franks red hot sauce.


Cincinnati Chili
Makes 8 Servings
230 cals / 8g fat / 15g carbs / 23g protein

2 lbs 96% lean ground beef
3 cups water
2 small onions, minced
4 cloves garlic, minced
1 28oz can crushed tomatoes
1 6oz can tomato paste
2 TB apple cider vinegar
1 TB Worcestershire sauce
4 TB chili powder
1/2 tsp cayenne pepper
2 tsp cinnamon
1 tsp allspice
1 square (2 rectangles) unsweetened bakers chocolate
2 bay leaves (remove these before serving)
1 tsp salt
1 tsp pepper


Mix the beef and water in a large pot until the beef is broken up into tiny tiny pieces, like a meat slurry.  Place the pot onto stove over medium heat.  Add the remaining ingredients and bring to a boil.  Partially cover and reduce heat, allowing to simmer about 2 hours, stirring occasionally.  Adjust your seasonings and serve over spaghetti noodles.

OOTD: The Casual Dress

Ahhhh, and another way to avoid wearing pants with an actual waistband....the casual dress. I actually wear this one quite a bit in the fall and winter. Something about dresses and tights is so comfy-cozy to me. I also hate all types of melon, am terrified of fish, and have to mute commercials. It's ok. I know I am different.

Family Dinner: Quick and Easy Lemon Pasta with Asparagus

This is based on one of my favorite recipes from weight watchers. The use of egg in the sauce thickens and coats the pasta, giving it that "creaminess" minus all the fat. It is quick and easy to make for those nights you don't feel like making an effort, and a great alternative to pasta and a jar of sauce.

For a switch you could also use 1 cup frozen peas in place of the asparagus.

Lemon Pasta with Asparagus
Makes 6 Servings
315 cals / 7g fat / 46g carbs / 16g protein

1 box bow-tie pasta (I use Barilla Plus)
2 tsp butter
1 tsp olive oil
3 cloves garlic, minced
1 bunch asparagus, ends trimmed off and cut into 1/2 inch pieces
1/2 cup chicken broth
1 egg
Zest and juice from 1 lemon
1 egg
1/2 cup Parmesan cheese
2 TB parsley, minced

Cook pasta in large pot according to directions. In a separate bowl, beat egg, lemon zest, and lemon juice together. Set aside.

Once pasta is cooked, drain and set aside. Return pot to medium high heat, and sauté butter, olive oil, garlic, and asparagus bits until asparagus turns bright green and begins to soften. Add chicken broth and bring to boil. Return pasta to pan and toss with asparagus and broth. Remove from heat and stir in egg mixture, cheese, and parsley, stirring well until pasta is coated. Season with salt and pepper. And top with a little extra cheese, if you want.

OOTD and Target Fails

Let's get this out of the way...yes I do realize after looking at this picture that this outfit is less than flattering. I think I will just title it "Yet Another Way to Get Away With Not Wearing Real Pants."

The reason I am sharing this is to talk about how much Target leggings suck. Now, before you get all defensive...hear me out. At this point in my life I consider myself an expert on comfortable pants (for the purposes of this post I am calling leggings pants....but please, in real life always remember...leggings are NOT pants!).

I have had the opportunity to sample several brands of leggings, all at reasonable costs, because seriously, who spends 60$ on leggings?? And after much research I have determined that Target is the absolute worst. I keep giving them a chance because I am a big believer in all things Target, but pair after pair, they dissapoint.  The material is thin, see-through in certain lights and at the stretch points, the elastic-y-ness of them blows, they are too short, they are prone to holes in the crotch...the list goes on, but the bottom line is - they suck.

Not to worry, I have found the best...for the same price, go to Kohls and get the Vera Wang brand leggings. They are wonderful. Thick, stretchy, elastic-y, a better cut, slightly longer, not see-through.  Basically, perfect.

You're welcome.

Family Dinner: Spaghetti Squash Alfredo Casserole

Here's the deal with spaghetti squash: I really like it.  It is easy to make, low in calories and carbs, and tasty.  But it is in no way whatsoever a substitute for pasta. People who tell you otherwise are dirty lying liars. 

That being said, it doesn't have a lot of flavor, so it goes well with lots of things that pasta would....like in this case, low-fat Alfredo sauce and bacon (duh. What doesn't go with bacon??).  Toss in some chicken and a salad on the side, and you have yourselves a meal.

Spaghetti Squash Alfredo Casserole
Makes 8 servings
240 cals / 10g fat / 17g carbs / 19g protein

1 serving low-fat Alfredo sauce (recipe here)
2 small spaghetti squash
1 small onion, diced
4 cloves garlic, minced
8 slices center cut bacon
2 cups cooked and shredded chicken breast
1 TB parsley, minced
1/2 cup reduced fat shredded mozzarella
Salt and pepper to taste

Heat your oven to 375 and spray a 13x9 pan with cooking spray.

Pierce both squash several times with a knife and microwave until done, about 15 minutes. (squash will be softened, and compress in the middle when pushed)

While squash is cooking, cook bacon slices in a medium frying pan until crispy. Remove bacon and cook onions and garlic until soft, about 5 minutes. Crumble bacon into a large bowl, and add cooked onions and garlic, chicken, and parsley.

Once squash is done, use a large knife to cut them in half length-wise, then scoop out and discard the seeds and pulp. Using 2 forks or tongs, shred the inside of the squash and add to to bowl. Mix in the Alfredo sauce and stir to mix well. Season with salt and pepper.

Spread squash mixture in dish and top with mozzarella cheese. Bake uncovered until hot and bubbly, 25-30 min.

Entertaining Appetizer: The Cheese Ball

The cheese ball is that quintessential appetizer...it might feel a little overdone, but is just so tasty and simple to make, that it just wouldn't be a party without one.

It is no secret that I love cheese, and this version is no exception. It is a perfect combination of sweet, salty, nutty, creamy, and cheesy.  A home run!

I used reduced fat cheeses (to help with my gluttony guilt), but feel free to splurge and go for the real deal.

Cranberry Bleu Cheese Cheese Ball

1 cup pecan chips
2 TB butter
1/4 cup sugar
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
8 oz 1/3 fat cream cheese, softened
1 container crumbled reduced fat bleu cheese (about 5 oz)
1/4 cup dried cranberries, coarsely chopped
1 shallot, minced
1 TB parsley, minced

Melt butter in a small sauté pan over medium heat, stir in sugar, pecan chips, salt, pepper, and cayenne. Cook over medium heat until sugar is melted and pecans are lightly toasted, stirring constantly, about 5 minutes. Spread nuts out on wax paper to cool. Can be made up to 5 days ahead. Once cool, keep in an airtight container or zip lock bag.

Mix softened cream cheese with bleu cheese crumbles, minced shallot, parsley, and cranberries. Stir to combine, then plop onto a peice of saran wrap, and using outside plastic wrap (to keep your hands clean), form into a rough ball shape, wrapping tightly in plastic. Refrigerate at least 2 hours to set. Can be made 1 day in advance.

Before serving, remove cheese from refrigerator and re-shape if needed. Spread pecan chips onto a plate or shallow dish and roll the cheese ball in the nuts to cover it, pressing the pecans as needed. Serve with crackers or pretzel chips.