Welcome to week three of the Menu Planning Challenge!
We did well making our four meals this week, and had enough food for two “leftover” evenings. I also made several kinds of cookie dough balls for snacks and healthy desserts.
I’ve been making variations of my peanut butter-oat balls… I like to add a couple teaspoons of cocoa powder for a chocolate no-bake ball, and roll it in coconut. I tried some with pumpkin this weekend, and made a batch of Chickpea cookie dough balls. My husband couldn’t guess the main ingredient, although he knows me, so he wasn’t surprised. 🙂 They were yummy! If you are used to sweet desserts, add a little more sweetener to taste.
Chickpea Cookie Dough Balls
- 1 can chickpeas, rinsed and drained
- 1/4 c. maple syrup
- 2 heaping Tbsp nut butter
- 1/4 c. oats
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/3 c. dark chocolate chips
- (optional for chocolate version) 2 Tbsp cocoa powder
Combine all ingredients (except chocolate chips) in the food processor until smooth. Stir in the chocolate chips. Roll into balls and place on a greased baking sheet. Bake at 350 for about 10 minutes, or until set.
We’ll be making more of these soon! Here’s what else we’re making this week:
We’re making this crock pot black beans recipe, and will use Lisa’s peanut sauce for Tuesday’s noodles. The homemade fish sticks are a recipe from Cooking Light, and the Jambalaya is an old recipe favorite as well. Our challenge for the week was to incorporate acorn squash somehow, which I neglected to do. I’ll roast one alongside our veggies Wednesday night.
This week’s prize is a box from Daily Dose of Green. Each month, their boxes contain samples of all sorts of eco-friendly goodies, from new food products to skin care. To enter the giveaway, use the Rafflecopter below:
a Rafflecopter giveaway
Last week’s winner was … Nancy. Congrats!