Eating out @ Chick-Fil-A


Chick-Fil-A is hands down my favorite fast food restaurant.  I enjoy Wendy’s, but Chick-Fil-A is where it’s at. Sadly, there isn’t a Chick-Fil-A 5 minutes from my house … so needless to say I don’t get Chick-Fil-A very often because I need to travel to enjoy it.  But when I am in an area where there’s a Chick-Fil-A it usually becomes s lunch or dinner option.
I find Chick-Fil-A offers pretty healthy food options.  Their fried chicken options aren’t terribly high in points when in comparison to chicken sandwiches at other fast food restaurants (i.e. Wendy’s, McDonald’s and Burger King).  If I am in the mood for a sandwich the Chargilled Chicken Sandwich is my staple – which is what I ordered.  I opted to go with a meal so I ordered a diet coke and instead of going with the waffle fries (that I love) I decided to get a fruit cup.  The fruit cup has chopped up apples, strawberries, grapes and mandarin oranges in it.  You can also opt for a side salad (I suggest the fat free honey mustard dressing) but I really wanted a fruit cup, so a fruit cup is what I got!
This meal is completely filling and satisfying for me. The sandwich comes without any “dressing” on it, so I typically opt to put a little honey mustard BBQ sauce or ketchup onto it – just my personal preference with sandwiches, but it’s delicious with or without any dressing on it.
The greatest part is the sandwich itself is only 7 points plus values.
QUESTION:
What is your favorite fast food item to order when out?

Pumpkin "Flan"

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A number of weeks back I was really wanting something sweet – flan particularly.  I love authentic Spanish flan.  It’s soft, creamy, sweet and just downright delicious.  One of my close friends mom is from the Dominical Republic and she gave me her recipe a number of years ago and I have made it a handful of times and it’s seriously a party in your mouth BUT it’s not a party on your waistline (tons of sugar and fat).  I was browsing the Weight Watchers website one day and found this pumpkin flan recipe and put it into my favorites to try later.  I had all the ingredients in the house, except for the orange juice, so I picked up a small single serving container at Target and quickly made this later on in the weekend.
The original recipe showed the flans in individual ramicans but since I don’t have any I decided to make it in a large pan and cut it up into the 8 servings.  I will say though – this isn’t a flan consistency, it’s more of a pumpkin pie filling consistency.  It’s good BUT it would be SO much better with a little crushed graham cracker crumbs over the top with a dollop of cool whip.  That’s the one thing I didn’t have so it tasted kind of plain – but served cold with whip cream it’s good – with graham cracker crumbs it would be even better.
By the way – the one thing I switched in the recipe was instead of using individual seasonings (which I should have done) I used pumpkin pie spice instead.
If you’re interested in trying this out for yourself here’s the recipe:
½ cup brown sugar (unpacked)
½ teaspoon ground cinnamon
¼ teaspoon ground clove
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
16 ounce canned pumpkin (NOT pumpkin pie)
1 cup fat free evaporated milk
¼ cup unsweetened orange juice (I used the 50 Cal Tropicana)
¾ cup fat free egg substitute (egg beaters)
Mix together the brown sugar, cinnamon, clove, cayenne and salt in a bowl.  Whisk in the pumpkin, evaporated milk, orange juice and egg substitute.  Once mixed divide into 8 custard cups OR as I did pour into a glass baking pan.
Place the container (either cups or baking pan) into a roasting pan and pour boiling water around – about an inch deep.
Bake in a pre-heated oven set at 350* for about 45 minutes – the flan should be firm around the edges and just slightly puffy.  When done cooking remove your cups or pan from the water (careful – this is pretty dangerous) and let it cool completely before putting into the fridge.