calories Dinner food

Fixing a Disasterous Dinner

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and Glamour.com.

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15 Comments

  1. Morgan @ healthy happy place

    good job on the quick thinking! We typically just eat a frozen pizza or something when my recipes go wrong!

    1. Lisa Eirene

      Ha! I think Michael would have loved to have pizza as our backup.

  2. Carbzilla

    I might be a food hoarder but I think I would have added pureed veggies to the pumpkin to make it into a keeper soup, and then moved on to the chicken enchiladas as you did. I can’t bear to throw out food.

    I still find organic pumpkin in the stores and Big Lots might have it. Doesn’t seem to be as much of a shortage as it had been. It has too much sugar for me lately so I’m skipping it.

  3. Katie @ Health for the Whole Self

    Way to go with saving the dinner! I’m not always as quick on my feet, unfortunately.

  4. Nicki

    No dinner recovery for me tonight! Mac & Cheese! Oh man, so so so so so GOOD!! πŸ˜€

    1. Lisa Eirene

      Oooh you tried the recipe?? I am so glad you loved it!

      1. Nicki

        I did! Simply amazing. πŸ™‚ Only one slight modification was the topping. I didn’t add it, just not my thing.. LOL. but it was amazing none the less! πŸ™‚

  5. Emily

    your enchiladas look amazing! good save πŸ™‚ I just found your blog, I really like it!

  6. maija

    Surfing around & found your blog. I think the homemade pumpkin puree was probably a lot more liquid-y than the canned stuff (that’s usually pretty thick stuff – they probably strain it or something in the canning process). Has there been a pumpkin shortage? I hadn’t heard of one, but I’ve noticed that you usually don’t see pumpkin puree until fall/Thanksgiving time. It’s harder to find other times of the year, as I think they just don’t stock it in stores.

    1. Lisa Eirene

      I’ve been seeing other bloggers talk about a pumpkin shortage. I was surprised to hear it from a store clerk too. I think you are right about the puree. Maybe next time we’ll try with canned and see if it’s better.

  7. Kassi

    Hi Lisa!

    I just wanted to point out that if you bought those massive containers of pumpkin you can just freeze the leftovers! That’s what I do. In fact, I pulled out a frozen chunk this morning and plopped it in my oats at the end of cooking time. That way, you get to score the (usually) better deal on a massive container of pumpkin. To make life easier, I put it in a zip-top bag and freeze it so it’s a thin layer. That way, breaking off pieces doesn’t require any heavy machinery πŸ™‚ (I use the same trick for tomato paste!).

    Those enchiladas look tasty!

    1. Lisa Eirene

      That’s a fantastic idea. Thank you!

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