What's for Dinner?!?!?!?!?

This is a little different WFD post then the last one. I headed out tonight for a my first real run for the Cupcake Marathon. The clouds were pretty ominous but I figured I could get done, and hopefully avoid any rain.

The route I took heads up some hills and it's a little tough for the first mile or so. The wind was blowing that the temps were dropping but it was still pretty warm I think it dropped from 58 down to the high 40's. Feeling good through this run. At one point in mile 5 as I hopped up onto the sidewalk I had this sudden memory from when I first started running. I was near the end of a run and went to hop on the sidewalk, just like today, and almost fell on my face. I could barley lift my leg, and hopping was just not going to happen. Today I hopped up on the sidewalk and just kept running without even a hesitation. It felt good.

Today as I neared the end of my run my phone beeped a text, so I pulled it out to make sure it was not an emergency...this is what I saw....

Yes my dear son, who knows I'm out running wants to know...WHAT'S FOR DINNER!?!?!? I just laughed...needless to say when I got home I told him dinner was whatever he wanted to cook for himself.

And me? I got 6.2 miles done and that much closer to a cupcake! And today I'm feeling strong and ready for that 1/2 marathon.

What's for Dinner? Senegalese Peanut Stew with Spinach and Sweet Potatoes

Ok I admit it...this one is just for me. :) Not a chance either of my boys would even give this one a try, their loss! It's really good. Seriously good! And it freezes pretty good too! Try it you will not be sorry.

Senegalese Peanut Stew with Spinach and Sweet Potatoes
Weight Watcher

Ingredients

1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper (I added extra becuase I like it spicy)
4 cup(s) vegetable broth, reduced-sodium (I used chicken broth becuase it's what I had)
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped

Instructions
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.

Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.


Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.


Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.


Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Notes
Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

Yummy!