I think I'm going to attempt that cauliflower pizza today for dinner.

The Kashi thin crust pizzas are in the freezer case. At one store I shop at they are in the healthfood section only. I only use the thin crust ones, as Kashi makes several types of pizza. The Roasted Vegetable one is very good.

For pasta sauce you have to look for one that has no added sugar. I use the Classico brand, but even some of theirs have added sugar. The Tomato & Basil one that I buy has NSA. Hunt's makes a NSA one also. Just read your labels.

Well, I have beans in the crockpot today.

This morning we had crockpot buckwheat groats for breakfast--with apples, cinnamon and crushed almonds. It was seriously good. I poured honey all over my hubbys--Splenda on mine.

My ultimate Fall meal will be my "dinner in a pumpkin." Its basically ground turkey, rice, tomato sauce, onion and shredded onion. You season it and put it all inside a pumpkin and cook it for 2 hours or so.

Tonight we had grilled chicken breasts, steamed broccoli, acorn squash, sauteed onions, bell peppers & grape tomatoes.

To celebrate our first hard frost I'm making pumpkin black bean chili in the crockpot

That sounds like a great idea for my supper tonight, too!

Thinking of doing something with spaghetti squash, black beans and Swiss chard.

Made the Spag Squash pie last night definitely a repeat performer
Cyn Post the Pumpkins Black bean Please!!!

Going to TRY to make a pumpkin alfredo sauce over whole wheat penne tossed with some steamed string beans and maybe cauliflower.

For a great Pumpkin/Black Bean recipe, check out the Pumpkin-Black Bean Soup recipe in the forum. It's fantastic and super-easy!

Tonight I'm going out on a limb: I'm going to use some bottled curry simmer sauce with chicken, homegrown carrots, and broccoli and delicata squash from our CSA over brown rice.

Tomorrow night is Turkey Picadillo sandwiches on whole wheat with Creamy Celeriac Soup (I'll mess with this a bit--WW croutons, WW flour, and 1/4 cup of 1/2 n 1/2 with 1/4 cup 1% milk), both from Cooking Light.

Wednesday: Turkish Carrots and Lentils (Zeytinyagli Havuç) from Cooking Light and boneless pork chops with 5 Spice rub.

Thursday is Black-Eyed Peas with Swiss Chard from Cooking Light, to which we'll add some turkey smoked sausage.

Friday is Slow-Cooked Italian Sausage Agrodolce from the Wegman's Menu magazine (made with turkey sausage)

Laurie, thanks for giving recipes along with your menu for the week.

Tonight vegetarian chili

take care
Sophie

Tonight (assuming I make it out of here early enough to make dinner) is sauteed Italian peppers with mushrooms & sausage Gimme Lean. Might be the last time we have those until next summer.

Laurie - thanks for posting that recipe. I don't even pretend to have a recipe for chili. Usually it's just whatever I have in the cupboards and fridge with the right spices It's really a clean the fridge recipe in our house. I'm definitely adding a couple of those links to my recipes to try. thanks!

I didn't get home until almost 7 tonight, so I'm thankful that I roasted up some veggies this morning. I had some roasted cauliflower, delicata squash, and portobello mushrooms slices with the last of the Swiss chard & spaghetti squash casserole.

Cottage....Sorry if I sound like I live in a bubble, but what is delicata squash? I don't think I've ever seen it or heard of it but I love all things squash.

We're having an egg casserole inspired by Kalyn's Kitchen website. I've added ham, zucchini, onions, roasted anaheim peppers, a little cheese and salsa.

Of course, served with a large salad filled with fresh veggies.