Horses, Pumpkin Dog Biscuits, and Even Better Skinny Cheesecake!

Today is MLK day, which means Miss Hadley doesn’t have school today. We had a super busy weekend, so an extra day is something I won’t pass up!

This Saturday we went to a super cute birthday party! It was at a big farm with Clydesdales. We are really trying to make sure our kids aren’t scared of horses, so any chance we get to be around them, we take. These things were gigantic and so pretty. They hooked a couple of them up and took us on a wagon ride, and then we went upstairs and had delicious cake in a jar.

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The kids were wiped afterwards, so while they napped I made Mox another batch of dog biscuits. I decided to go with pumpkin this time. Pumpkin has a ton of fiber, and if you’ve ever had a dog with gastrointestinal issues, your vet may have recommended putting a spoonful of pumpkin on their food for a week or so. Dogs also love it, and when we carve pumpkins in October, Mox always tries to eat as much of the insides as possible. I save it and put a little on his food. This recipe is really easy.

1 cup of canned pumpkin
2 cups of whole wheat flour
1/2-1 cup of water to make it into a thick dough.

I just poured a little bit of water at a time until it was thick but pliable enough to roll out. This batch made about 48 biscuits when I used the bone shape only. Bake on 350 for 30-40 minutes. Mox loves them. They keep for a 7-10 days at room temperature, 3 weeks in the fridge, and 6 months in the freezer. It took me 3 tries to get this picture because Mox kept jumping up and eating the treats!

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This is an example of how Mox has to eat at every meal. Truett is obsessed with feeding him, and he tries to pick up handfuls of kibble while Mox is eating and hand feed him. Mox just wants to eat, so he will take it however he can get it!

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Friday night we had Venison Backstrap steaks with Roasted brussel sprouts. I just cut these in half and tossed them in a tablespoon of olive oil and sprinkled on some Cavenders. This whole plate is 325 calories. That steak is only 175 of them, and I could barely finish it. It tastes amazing and has 70% less fat than beef.

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Brent made a Venison Barbacoa for dinner last night, it was really good, but it didn’t shred well (not enough fat in the meat) so we cut it up and put it on a yummy salad.

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Last night after the spicy dinner, I was craving something sweet, so I decided to make the cheesecake dessert that I like. Brent doesn’t like it, so I wanted to change it up and see if I could make something he liked. I used Chobani plain non-fat yogurt with the cheesecake mix, and a splash of unsweetened almond milk. He loved it! A much better texture and flavor.

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1 cup Chobani
2 Tablespoons of Sugar Free, Fat Free Jello Cheesecake mix
1/4 cup Almond milk

Mix all ingredients well in a blender or food processor, or even whisk. This makes 2 servings. 100 calories each and 12 grams of protein!! I sliced up some strawberries and I pretty much had to fight Brent for my half of all of it.

To the gym I go, and then enjoying an extra day with my hubby and family!

Are you off today? How will you be spending it?

What (if any) kind of game meat do you enjoy?

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28 thoughts on “Horses, Pumpkin Dog Biscuits, and Even Better Skinny Cheesecake!

  1. Pingback: Three for three | Life After School

  2. Pingback: Recipe: Easy Skinny Cheesecake | Bariatric Celiac

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  4. Thank you for the cheesecake recipe, it is awesome. I also tried it with the yogurt and Sugar/Fat free chocolate and it’s good too. Didn’t have the almond milk so used regular and it worked just fine.

  5. Your skinny cheesecake is amazing! Great way to stick to healthy eating when you have the occasional sweet tooth. Thanks for sharing!

    I am a Texan, too. I was raised in east Texas and have lived in the Houston area for about 40 years now.

    • I’m so glad you like it! And I agree, I have a major sweet tooth, so trying to find healthy options is tough! My husband really likes it with butterscotch pudding mix too.

      Always glad to know another Texan!!

  6. I’ve made the skinny cheesecake recipe three times now. The most recent one with coconut pudding, and I added a bit of toasted coconut. I really enjoy this a lot. So, I just wanted to say Thanks!

  7. Pingback: Quick and Low Calorie Cheesecake | Just My Experience

  8. Pingback: Sweet Tooth | the lipstick and lattes blog

  9. Can the cheesecake pudding stay in the fridge awhile? Like a couple of days? I wanted to make a batch for kids lunches on Sunday, would it last all week?

  10. I used the ALL the box of S/F cream cheese pudding mix , with the 1cup of Greek yogurt , and 1/2cup milk. Cleaned some strawberries and put this ” filling” in the top. It was pretty good

  11. Pingback: A Few of My Favorite Things | Gettin' My Healthy On

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