Pumpkin Brownies

I know I said "no baking" due to an egg and milk shortage...but...I forgot about this pumpkin brownie recipe I've been meaning to try. I had a brownie mix that desperately needed to be used, so I gave it a shot! The brownie recipe is not so much of a recipe as it is a brownie mix and a can of pumpkin. It's basically the same principle as substituting applesauce for oil, but when you sub pumpkin, that's all you need! The health benefits are even better as the pumpkin provides more fiber and is a good source of vitamins A and C, among others.

I was a little bummed because I thought we were out of ice cream. Alas, I found two Klondike bars shoved in the back of the freezer. We dined on big ol' brownie sundaes for dessert, and we didn't even feel bad about it because we were using stuff up!

And, just in case you are thinking eating from the pantry week is looking not so healthy, here's what we had for dinner:



We haven't had tuna noodles in a LONG time, but boy was my hubby happy! Plus, I am always happy to feed my girls a good dose of omega 3s AND greens (brain foods!) This is a great recipe for making sure some essential nutrients find their way in to your kid's diet. To make this, I just mixed a family pack of tuna, about 1/2 cup of light mayo, 1/4 cup of sweet pickle relish, some chopped celery and peas and salt and pepper. Then, I stirred cooled Ronzoni Smart Taste noodles in to it, and voila! Super easy and just like my mom used to make for me!