Creamy Goat Cheese and Kale topped Portobello

So I wanted to try something a little different and when I came across this recipe and knew I had to try it. I just recently started eating portobello mushrooms (Steve made me try them) and I actually really like them now. They are healthy, filling and delicious! I never liked mushrooms but now they are growing on me. I was hesitant about working with the kale because I have only ever used Kale to make Kale chips in the oven but it ended up turning out great and really filling. Here's the recipe, I'll definitely be making this again. Could be used as a small meal or as a side dish. 

What you need

-Large portobello mushroom

-Kale 

-Olive oil 

-Goat Cheese

-Garlic

-Sun dried tomatoes

-Salt and Pepper to taste

What to do

Roast the mushrooms in the oven until they start to get brown and juicy. Meantime in a frying pan add the oil and garlic and then the kale and let it all cook down. Once the kale has cooked down add the goat cheese and chopped sun dried tomato and watch it all melt together then put it on top of the mushroom and put it back in the oven for another few minutes. 

Funfetti Cake Dip

I saw this recipe on Pinterest and have been thinking about it ever since. My girlfriends are getting together tomorrow night for a girls night Pinterest Party! Everyone has to bring a dish from Pinterest so it was only fitting for me to make this funfetti dip. My college roommate and bff made this and she said it was amazing so I had to try it and she was right it is DANGEROUSLY good. I wish I waited until tomorrow to make it because I have a feeling not much will make it to tomorrow night. Heres the recipe.

What you'll need:
- One box funfetti cake mix
- Low-fat plain yogurt (2 cups)
- Lite Cool Whip (1 cup)

What to do:
Mix together all ingredients until smooth and refrigerate. Serve with fresh strawberries or fat free animal crackers! 

Servings: 24

Serving Size: 1/4 cup

Calories: 105

Fat: 2 g

Carbs: 20.2 g

Fiber: 0.3 g

Protein: 1.4 g

Old Points: 2.2 pts

Points+: 3 pts

Crock Pot Beef Pot Roast

So despite Steve's disapproval and the ninety degree Texas weather I made a pot roast for dinner! Steve says its a winter meal but I have been making summer meals all summer and I was craving something hearty and wholesome. Also it's never really going to feel like winter here so why not. Heres the recipe it was really easy and really delicious! Perfect fall meal even if it feels like summer haha 

Crock Pot Beef Pot Roast

Ingredients: 
- Small to medium size rump roast
- 1 envelope onion soup mix
- 1 envelope brown gravy mix
- 1 individual size serving apple sauce
- 2 cups water
- Small bag carrots (I used baby carrots)
- 1 onion sliced
- Potatoes (I used 8 little red potatoes cut in fourths)
- Salt and Pepper to taste

Directions: 
 Sear the roast in a frying pan with a small amount of oil, sear it well on all sides then put the roast in the crock pot and top with veggies. Mix envelope mixes with water and apple sauce then pour over everything. 

Set the crock pot to low and let cook for at least 8 to 10 hours. You can make stew out of the left overs thats probably what ill end up doing.