It’s a 4-day weekend for the Medfield school system!  YAHOO!  Every year we head up to Vermont over the Columbus Day weekend for one of my two favorite Vermont events: The Annual Chili Cook-Off!  This may seem crazy, but I just love this little home state tradition.  After we enjoy tasting all of the chilis (there is always a surprisingly wide variety of recipes!) and cast our votes, we will head up to Okemo for their Fall into Winter Celebration.  Sunday we will go apple picking and the girls will pick out their pumpkins to bring home for carving.  Sunday night my mom is cooking a big family dinner as my early birthday celebration before she and my dad head to FL for the winter.  Such a fun weekend!

Unfortunately I’ll have to return to cooking on Monday night! 🙂 This will be week 3 of the 4 week Fall Fitness Challenge I’m participating in and facilitating for Reebok CrossFit Medfield.

Monday: Turkey Basil Meatloaf (Tried and true recipe my daughters love!  I use ground turkey instead of chicken.), cubed and roasted sweet potatoes (tossed with olive oil, salt and pepper) and Garlic Roasted Kale (new recipe)

Tuesday: Spaghetti Squash Pizza Pie (Sounds weird, but it’s really good!) and Shredded Beets w/ Orange Zest & Basil (I’m using the beets my mother-in-law brought from her very own garden!)

Wednesday: Chicken with Brussels Sprouts & Mustard Sauce, roasted new potatoes and red onions (tossed with olive oil, salt and pepper) and steamed green beans.


We enjoyed these larabars so much I thought we would try these Pumpkin Pie Larabars this week.  I’m only going to try one recipe because we still have some Raisin Bran Muffins and Pumpkin Cranberry Muffin Tops in the freezer.

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