I don’t know what it is, but once kids are back into school, football starts airing, it really doesn’t matter to me that it is still 90 degrees out, my mind has already made the transition to fall comfort foods.

So for breakfast I had one of the 19 grams of fiber bagel sammie.  I didn’t realize it at the time, but the deli where I got my sliced mozzarella gave me REALLY thick slices – this one slice is 1.5 ounces!  I promise there is an egg and ham underneath all the glorious cheese.

with 1 cup canteloupe: 432 calorie,s 48 carbs, 43 protein, 18 fat and 20 fiber 😀

The verdict of the bagel?  I liked it!  It’s very soft and fluffy, and slightly sweet which surprised me, but it’s definitely a keeper!

Work was busy, so I missed my window of opportunity to work out.  Lunch was a serving of leftover red beans and rice, although this time, I dipped 1 ounce of tortilla chips into the bean mixture, doused each bite with Tabasco and it was so good!

491 calories, 56 carbs, 28 protein, 17.9 fat and10.5 fiber

So I have two additions to I want that! First is my co-workers pretzel recipe, which I hope to get today.  She said “I have my pretzels on the counter if you want to try some.”  While I was heating up my lunch I grabbed a handful.  Oh.My.Goodness.  These are crack pretzels!  She takes ordinary pretzels, seasons them and rebakes them.

The second I want that! was Pioneer Woman’s Chicken Fried Steak.  As soon as I saw it, I knew I was going to make it – soon!  I used to buy cube steak all the time when money was tight when Hannah was little because it was so cheap.  I had forgotten how much I liked it!

I sauteed mushrooms in one small pan - Tony loves mushrooms 😀

I heated up the oil and butter.  I realized that I may not have coated my steaks enough, because the outside never got crunchy (which is what PW’s looked like) but it was still delicious!

really, how can you go wrong with butter??!!

Once I removed the steaks, I added 1 cup chicken broth, a teaspoon of flour and salt and pepper to make the gravy.  I strained it before putting them on the steaks so you didn’t get a clump of flour.

Tony’s plate with mushrooms:

My plate.  You better believe I ate every single bite of this!

489 calories, 48 carbs, 14.9 protein, 22 fat and 8 fiber

So here is why I made a pie.  Hannah’s AC on her car went out.  I am so lucky because I have a husband who is so handy!  He often calls himself the maintenance man because he does so much around the house, but I couldn’t do 1/10th the things he can.  So it turns out the parts to fix Hannah’s car was around $100 – however, with the labor, it would have easily been a 600-700 repair.

Tony spent six hours, and three separate trips to the car dealer and Auto Zone and now Hannah has her AC back, and he fixed her broken turn signal!  So at the very least I thought Tony deserved a pie.  And pumpkin pie (right after pecan!) is one of his favorites.

And to show my love for him, I used my very last can of pumpkin! 😀

I like to call this pie recipe, food processor pie, because it does all the work for you.  I processed the pie dough in it, and the filling too.  I also changed up my pie dough by using half butter shortening and half butter – I really love how tender and flaky the crust came out!

you only want to process the dough just intil it comes together - too much and the dough becomes dense

Vanilla Soy Pumpkin Pie
Submitted by Biggest Diabetic Loser (http://www.biz319.wordpress.com)

Makes 8 servings (252 calories, 11.1 fat, 34 carbs, 2.5 fiber, 5.1 protein)

The crust is delicate, and the filling is not too sweet!


1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons shortening
3 tablespoons butter, cold
5 tablespoons water, cold
2 eggs
15 ounce canned pumpkin
1 cup vanilla soy milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cinnamon


  1. In a food processor, combine the flour, salt, shortening, butter and water until just combined.
  2. Wrap in plastic wrap and refrigerate for 1 hour (or freeze for 1/2 hour).
  3. Meanwhile, throw remaining ingredients in food processor.
  4. Roll out dough to fit pie plate. Add pumpkin puree to pie plate and bake at 350 for 1 hour.

Yep, this was definitely insulin worthy! 😀

252 calires, 34 carbs, 5.1 protein, 11.1 fat and 2.5 fiber

So thank you Tony for all your hard work – you know I appreciate it!  I love you! 😀

Stats for Monday:

  • 1663 calories, 196 carbs, 90 protein, 69 fat, 41 fiber 😀
  • 35% of calories from fat
  • no exercise

Don’t forget to check out this weeks BSI Hostess:  Creative Sanyukta chose Milk!