Week 3

Hi Everyone!

Thought I would post a fun picture -- need to brighten my day some how..

I can't believe I have made it 3 weeks with no meat!!! It has been great trying new recipe and new brands of food products. We have been trying burgers brands - like MorningStar, Gardenburgers and Boca Burgers. I have to say out of all of them I like MorningStar the best. Tonight we just tried the Gardenburger veggie melody and it was really gross. But its kind of nice to do a trial and error.

This week was amazing in other news on Saturday I weighed in at Weight Watchers for the last time I lost 3.2 lbs!!! I was so excited to from March til now lost 23.8 lbs its so nice. The reason I say the last time with Weight Watchers is because I wasnt using the program anymore I was no longer tracking or counting points and havent been doing it for months. So it was expensive to pay 47 bucks a month to just go weigh in. So it will be nice to have that extra money too.

Saturday I also go my hair done :D Was pretty exciting. Also went shopping with my mom to try and get more Christmas shopping done it was horrible the mall was busy.

Sunday I tried out a new recipe it was so SO good thanks to my bestie.

this pic is kind of blurry

This was SO SO good....

Skillet Chick'n Pot Pie (if you are vegan here is her recipe but since I am not I changed some things in red)

Ingredients:

1/3 c. + 2 TBSP Earth Balance [divided]  ---   ( I used regular unsalted butter)
1/3 c. All-Purpose Flour
3/4 c. Vegetable Broth
3/4 c. Mushroom Broth
1 1/2 c. Unsweetened Soy    --- ( I just used regular almond milk no flavor)
1 1/2 tsp Creole Seasoning 
1 Lg. Yellow Onion [diced]
8 oz. Mushrooms [sliced]
4 c. Diced Chick'n [I used 1 bag of Morningstar & 1 bag of Gardein] --( I used just  1 bag of Gardein and seem to be enough but I have been unable to find these lately)
2 c. Frozen Cubed Hash Browns
1 c. Matchstick Carrots
1 c. Frozen Sweet Peas
1/3 c. Chopped Fresh Parsley

1 Package Refrigerated Pie Crusts
1 Vegg Egg [1/8 c. water + 1/2 tsp Vegg] ---  (I used real egg)

Preperation:


1. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup Earth Balance in a large saucepan over medium heat; add flour and whisk until bubbly. Gradually add broth and milk and whisk every minute or so until thick and bubbly. Remove from heat, and stir in Creole seasoning.

2. Melt 2 Tbsp. Earth Balance in pan over medium-high heat [I used the same pan that I cooked the chick'n in to make less dishes]; add onion and mushrooms, and sauté 10 minutes or until tender.

3. Add onion, mushrooms, chick'n, hash browns, carrots, peas and parsley to the sauce.

4. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.

5. Blend Vegg and brush onto the top of the pie crust. Follow with cutting 4-5 slices into the top of the crust to vent.    

6. Pop in the pre-heated oven for 1 hour to 1 hour & 5 minutes until golden brown.