My friend Jenn from my Weight Watchers meeting was meeting her family downtown and we rode the train down together.  It was nice having company on the train ride in yesterday – made the hour trip go by really fast!  My sister Jenn was home sick yesterday and didn’t listen to my Instagram stories until later in the day, and when she heard “the Biz and Jenn show” she was like, what the hell?!  I told her she’d been replaced – ha!

Since I am doing dry September, I needed to find a purpose for my Certified Angus Beef stemless wine glasses – perfect for this chia pudding parfait.  The base recipe for my chia pudding can be found here.  I mix up the layers pretty much every time I make based what I have on hand.  

Yesterday I used 1/2 cup of chia pudding (3) with strawberries, blueberries, banana and a drizzle of Better N Peanut Butter that I melted in the microwave (1) with two tablespoons of granola on top (2).  The peanut butter made this parfait.  

My friend Jenn texted me and asked if I’d be able to meet them for lunch.  An early lunch.  Like at 11:15.  For the record when my sister and I walk – we walk from 12:30 – 1:30, then I’ll fix my lunch and eat it around 2 or 2:30.  I literally finished eating my parfait at 10:45!  

I met her, her sister, Mom and nephew at The Dearborn – which has one of the top 5 burgers in the city of Chicago in my opinion.  But I wasn’t that hungry, so I got a bowl of the tomato soup.  Holy balls, this was delish!  It had these seasoned croutons on top, creme fresh, and a drizzle of balsamic glaze.  I have no idea how to count the points for this, but called it 6 points – I ate about 3/4 of it.  It was great to meet your family Jenn – I think I pretty much became an honorary member of your family – and I’ll bring my red and white pom poms to your nephews basketball game. 😀

I defrosted a pork chop for dinner.  I bought delicata squash and of course I’ve got apples to spare so thought I’d make this fall inspired dinner.  I love, love, this Reynold’s freezer paper.  This is not a sponsored post, I just really love this product.  The freezer paper helps wick away moisture so it prevents freezer burn.  I do keep the pork in a ziploc bag – I have a gallon size bag for all my proteins – chicken, pork, beef and shrimp.  That way I can just grab a bag for what protein I want instead of digging around the freezer.  Less waste too!

This chop was about an inch thick, so it only took 8 minutes to cook over medium heat – 4 minutes a side, with the lid on.  Pork can be cooked to 145 degrees and a bit pink in the middle – so delicious.

Have you jumped on the delicata squash bandwagon?  OMG, so good.  I found them at Trader Joe’s – .99 each.  I used half of one for part of my side dish last night.  While I know a lot of you bake the squash, on a weeknight, ain’t nobody got time for that, so I pan seared my squash.  I used a teaspoon of grape seed oil, then added cracked pepper, garlic powder and dried parsley.  I cooked with the lid on for just 3 minutes a side – I will tell you that I do like my squash fork tender – so good.  I sautéed a honeycrisp apple that I tossed in a pat of butter and a pinch of sugar, and this side dish just screamed fall.

Four ounces of pork (4), and two points for the butter and oil used to saute the squash and apples.  This was ready in less than 20 minutes, perfect for a weeknight dinner.

Turns out the dogs like delicata squash too 😀

My friend on Instagram Danielle got her hair cut and I absolutely love it.  I have come to the conclusion that my hair will just remain stick straight – but I don’t know if my hair is thick enough to pull this cut off?  How cute is it though!

I have to give a shout out to my friend Alison who gave me a dozen of her eggs from her backyard chicken coop – they are delish!  I just don’t know why they are two different colors and sizes?  

Happy Wednesday friends – make it a great day!