Well, not quite. But it was pretty close. Not only did I cook dinner (something I didn't do at all last week) but I also baked. I texted my mom to tell her and she said she didn't believe me. But I really did!

I have a Thanksgiving potluck at work on Friday and since I'm not very saavy in the kitchen I thought it was best to do a test run before bringing my treat to the office. I usually buy something pretty and delicious from Pastries by Randolph or Mother's Macaroons but thought I should try something homemade since I'm doing Weight Watchers. I made cranberry pumpkin bars but altered the recipe a little and used more pumpkin spice and cranberries. The consistency is a little different than I thought it would be but they taste yummy. So I'm declaring these a success and will be baking again Thursday night.

Cranberry-Pumpkin Bars

Ingredients


	1 cup(s) packed light brown sugar
	4 Tbsp reduced-calorie margarine, soft, at room teperature
	1 cup(s) canned pumpkin, puree
	1 large egg(s)
	1 large egg white(s)
	1/3 cup(s) buttermilk
	1 1/4 cup(s) all-purpose flour
	1 1/2 cup(s) uncooked old fashioned oats
	1 Tbsp pumpkin pie spice
	1/2 tsp baking soda
	1/2 tsp table salt
	2/3 cup(s) dried cranberries

Instructions

Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

Recipe Courtesy of Weight Watchers

While the bars were in the oven I made a delicious recipe I saw on KAG's fantastic blog last week- rigatoni with sauteed eggplant and tomatoes. I altered this one a bit also and used whole wheat penne and also added asparagus and shrimp. And I also did fresh basil instead of mint. It was delicious. Thanks, KAG!

Rigatoni with Sautéed Eggplant and Tomatoes

Ingredients

12 ounces (5 1/2 cups) rigatoni
3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch pieces
kosher salt and pepper
3 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
1/4 cup fresh mint, torn
1/2 cup grated ricotta salata or Parmesan

Directions

Cook the rigatoni according to the package directions.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
Add the drained rigatoni and mint and toss. Divide among individual bowls and top with the ricotta salata or Parmesan.