November Challenge DAY 5 & Foodie Friday!

Today was a VERY hard day to keep the challenge...and we are only on day 5! Thursday is Gymboree day and we have class from 11-12...dragging Lil D around afterward without grabbing him a bite to eat was almost painful.  Probably the first time in his 2 1/2 years of life that he actually said, "I'm hungry....I need food"...sorry kiddo...you have to wait till we get home. Guess I need to buy some grab and go lunch items...BUT...we did it...another successful day of eating in our own home for all 3 meals!

Breakfast: Lil D chose "waffles (eggos) with syrup on side like this" and a "foofy" (strawberry smoothie...don't ask, it's just how he says it:)

Lunch: Wendy's sure looked good when we passed it 3 times...but NOPE...we came home and had chicken nuggets, mandarin oranges and I had some Ritz with laughing cow.

Dinner: Cheesy Rice Fritters

I was going to do leftovers again, but with all this eating at home stuff, I didn't really have any.  So I pulled out a recipe I found in this month's issue of Rachel Ray.  When I read it, not only did they sound good...but I had all the ingredients at home...I LOVE that!

Cheesy Rice Fritters:

1 C arborio rice

3 slices bacon, chopped

1 C shredded mozzarella cheese

1 C parmesan cheese

1 large egg, beaten

Salt and Pepper

1/2 C seasoned breadcrumbs

1/4 C EVOO (it is from Rachel Ray after all)

10 oz bag spinach, coarsely chopped

1 pinch red pepper flakes

1. Line baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 C water to a boil.  Lower to a simmer and cook until rice is still firm, but cooked through and water has evaporated, about 20 minutes. Transfer to large bowl and let cool slightly.

2. Meanwhile, in a large skillet, cook the bacon till crisp. Using a slotted spoon, add the bacon to the rice, reserving the bacon fat in the skillet.  Stir in the 2 cheeses and egg into the rice mixture; season with salt and pepper.

3. Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties.  Sprinkle both sides with bread crumbs.

4. Add the EVOO to the bacon fat and heat over medium-high.  Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels.  Add the spinach to the skillet and cook over high heat, turning, until wilted, about 2 minutes; season with crushed red pepper. Top with the fritters.

These little guys were pretty good.  Lil D even ate a lot of his...not the spinach so much, he had an apple! I didn't cook my spinach 'cause I just can't eat it that way.  Only thing I would change about these...I would add more bacon...the best bites were the ones with the bacon in them (no shocker really)...AND I would add the crushed red pepper to the fritters instead of the spinach.  They needed a little more flavor or some kick...but overall I really liked them.  And it's a good thing...'cause it made a lot...guess what's for lunch tomorrow:)

I'm linking to Foodie Friday...you should go check out all the great recipes! Maybe you can find some to help you get through your challenge:) How you doing on that...almost one week down!