Pumpkin Cheesecake.

For the past few Thanksgivings, I've contributed a delectable Pumpkin Cheesecake to the spread. Creamy, with just the hint of spice and pumpkin flavor, it's a surefire hit every year!

However, one slice of this lovely dessert clocks in at over 600 calories and 30 grams of fat! I just can't bring myself to serve up something so indulgent when I'm preaching healthy eating on a daily basis.

So, with a little 'googling' and review of recipes, I'll be bringing a lighter version to the table this year - Thank You to the Recipe Girl. And you're welcome. ;o)

Happy Thanksgiving!

A New(ish) Twist on the Good Ole Sweet Potato.

Every year, we have a potluck Thanksgiving celebration at work. It’s an ongoing tradition that started as a department idea and grew to be company-wide and we are welcome to bring a dish of our choice (or an item if you don’t cook).

Obviously, I would look for something different to bring, and when I was looking for recipes I stumbled across a very interesting take on the sweet potato. Given the ingredients (sweet and spicy, Indian and traditional American, components of holiday flavors), I knew I had to give it a try. Well, the rest is history and I’ve been delighting co-worker’s taste buds with the recipe ever since!

This year, I’ll be presenting everyone with the same dish, but in light of my healthy eating lifestyle, I’ve made a couple of changes to make it a better option for all to enjoy. So here you have it – the new and improved Roasted Sweet Potato Salad with Balsamic Chutney Dressing!

Try it and let me know how you like it – it will certainly add a lot of color and flavor to your Thanksgiving table!

Roasted Sweet Potato Salad with Balsamic Chutney Dressing

Adapted from an original Food Network Recipe

Prep Time: 15 min

Cook Time: 30 min

Makes 10 - 1 1/4 cup servings at a value of 5 PointsPlus® each

Ingredients

Salad:

• 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
• original, canola or olive oil nonstick cooking spray
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup raw almonds, chopped or sliced
• 1 cup dried cranberries, chopped
• 1 cup chopped scallions (green and white)
• 1 cup julienned roasted red pepper (packed in water), drained

Dressing:

• 1/4 cup Newman’s Own Light Balsamic Vinaigrette
• 1/4 cup jarred mango chutney (like Patak)
• 2 tablespoons dijon mustard
   

Directions:

Preheat oven to 425 degrees F.

On a baking sheet, combine the potatoes, rosemary, salt, pepper, cumin and ginger and spray with cooking spray to give the mixture a light coating. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat a small skillet over medium heat. Add the almonds and cook, stirring, until toasted. Transfer to a plate and season with salt and pepper. In a separate small bowl, combine the cranberries, scallions, and red pepper and set aside.

Prepare the dressing by whisking all ingredients until blended.

Assemble salad by gently tossing the roasted potatoes with the red pepper, cranberry and onion mixture. Add the dressing, toss to coat and garnish with the toasted almonds. Serve immediately and enjoy!

Frugal Fashion Find.

I love me a good manicure but really don't want to break the bank experimenting with all of this season's colors. Luckily I have found a fab alternative on the cheap!

Wet n Wild has a line of nail polish called megalast that's chip-resistant and it comes in an array of colors, including hues that mirror those of Pantone's Fall 2012 Color Report. I've tried a few of the colors out already and while the wider brush takes a little getting used to during application, these little gems are a fun and afforable way to experiment with color!

At a mere $1.99 a pop they are a steal that you can't afford to pass up!

 



Happy Painting!

Something to Write Home (and a Post) About.



As of this morning's OFFICIAL weekly weigh-in, I’ve lost over 50 pounds!

I didn’t know I had that much to lose when I started this journey, but I am thrilled with the progress I’ve made. It hasn’t been without a struggle at times, but I am a big believer in the process and am more than 100% confident as I continue the adventure!

 Yes, it takes will power and determination (which I’ve learned a LOT about), but I have to send out a HUGE thank-you to my family and friends. You’ve listened to me talk about Weight Watchers at length, counted points with me and cheered me on these last several months and I couldn’t be more grateful for your support.

 Here’s to a bright future as I press on!