I also had a major win today. After pictures I accompanied Erin, Adam and my two favorite little girls to Chuck E Cheese... And I didn't eat any pizza! CEC has a surprisingly good/fresh salad bar, so I ate a TON of veggies sans salad dressing. I'm pretty proud of myself.
When I got home I did make a real dinner for Sakief and myself. Another new recipe, another win for the day! We had some leftover pumpkin (whole) and butternut squash from a recipe Sakief tried last week (I subsequently turned the pumpkin into purée and froze some as well), so I decided on a soup. I have realized recently that I really should be giving more credit to the original sources when I find a recipe, so with that, I give you Ina Garten's Winter Squash Soup (http://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe/index.html) :
2 Tbsp unsalted butter
1 Tbsp olive oil (I actually didn't use this, mostly because I forgot...)
2 cups chopped yellow onion
1 can pumpkin purée (I used my homemade, about 1 3/4 cups)
1 1/2 lbs butternut squash (I used 1/2 of a large squash-chunked, no skin)
3 cups chicken stock or broth
1 cup half and half
Sour cream (as garnish)
In a stock pot heat the butter (and oil if you use it). Cook the onion until translucent. Add pumpkin, butternut squash, broth and salt and pepper. Cook until butternut squash is soft. The original directions call for the mixture to then be blended in a food mill, but I just used a stick blender. This means you don't have to transfer everything to and from the stock pot and simplifies the process (I think). Blend until smooth. Add half and half. Simmer for a few minutes. Serve hot with a dollop of sour cream. Makes 4 servings.