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!