So, the cold weather forced me to pick my butternut squash, but that just means I have a bunch of fresh squash to cook. Tonight, I made a delicious quesadilla with one of the small squash and some fresh sage from my garden. Here's how to make it:

1 cup butternut squash or pumpkin, peeled and thinly sliced
1/4 cup fresh sage, chopped
1/2 cup fresh baby bella mushrooms, sliced
2 Tbs. dried cranberries
1/4 cup goat cheese
1 Tbs. olive oil
2 whole wheat tortillas

Heat oil in med. frying pan then saute squash until tender, add sage, mushrooms, and cranberries and cook until mushrooms are soft. Remove from pan and place tortilla in pan, add half of squash mixture and half of goat cheese. Cook until cheese is melted and tortilla is browned, turn over an cook until other side is brown. Remove from pan and repeat with second tortilla. Cut into four pieces and serve.

You could add some chipotle spiced fat-free sour cream too. I just love fresh garden veggies and herbs!

It was a nice day for a walk outside, and probably one of few where it will still be warm enough to go without bundling up. Lots of dogs in the park. The only problem with that, is that my son likes to kiss them. He sticks his tongue out and lets them lick his. Ewwww it's so gross. I can never grab him away quickly enough! Well, we got a nice hour-long walk in anyway!

Weekends have so much potential, but somehow I never seem to accomplish what I set out to. I always think I'll spend so much time working out, cleaning the house, writing a novel, etc. and just relaxing and recovering from the work week just seems to take too much time. I mean, we spend all week saying how hard it is to find time to go to the gym, then we spend all weekend justifying why we aren't spending that time at the gym. Excuses, excuses!

WWJD (What would Jillian do?) I wonder if she ever just eats a big fat burger or anything like that? I know what Julia would do, she'd make a Boeuf Bourguignon . OJ, I wrote about it a while back, but I finally picked up the stuff from my healthy version, Spoof Bourguignon and I plan to make it tomorrow. If it's edible, I will share the recipe tomorrow.