thanksgiving 2015

we should have a full house!! :) therefore two meats!

Saturday	Hockey in GR Turkey to fridge to thaw Shop in the Evening for groceries
Sunday	Soccer game @ Hockey game @
Monday	Bread out to “crust up”               Clean Conferences
Tuesday	Clean
Wednesday	Clean in PM Make tea cut up celery and onion Rolls out to Thaw butter out on counter for Thursday am use Boil sweet potatoes Prep pork tenderloin for crock pot Rolls out to thaw
Thursday	Morning
	6:00 am	Tenderloin into Crock pot (on low) Cinnamon rolls into oven Coffee Prep Rolls to Rise Shower Tidy
	8:00 am	Make stuffing
	8:30 am	Start getting turkey ready and preheat oven to 350
	9:00 am	Turkey into oven
	9:30 am	Boil Sweet Potatoes and make sweet potato soufflé
	10:00 am	Peel Potatoes Prep Green Beans Corn to a bowl for microwave Set Table
	11:30/11:45 am	Stuffing into oven Sweet Potatoes into the oven Start boiling water for Potatoes
	12:00 noon 12:15	Pickles and olives on a tray  Put on green beans Turkey out and let rest Rolls into oven (Double Batch)
	12: 30 pm 12:45 pm	Make Gravy Corn into microwave Mash potatoes Carve Turkey
	1:00 pm	Eat the Fest

Menu:

Turkey
Crock Pot Pork Tenderloin
Gravy
Mashed Potatoes
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Frozen Corn
Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Apple Rings
 

Dessert: Mom B :) and Vanilla Ice Cream

Drinks:
Iced Tea
Decaf Coffee
Wine
Milk
Juice

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees


Recipes

Pork Tenderloins: 2 tenderloins (4 total), ¼ cup soy sauce, 1 T mustard, 2-3 T maple syrup, 2 T EVOO, 2 T dried minced onion, 1 ½ tsp garlic salt. Mix and pour over the tenderloins. Cook on low 6 hours in crock pot.

Turkey not sure how big my turkey will be yet so I might have to adjust times above.... but no matter how big it is, I will rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves, lemon slices and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist! 

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :) 
bag or two of pepperidge farm coutons
chopped celery
chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener 

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.


Garlic Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with garlic and melted butter

Pickles and Olive Tray 
sweet pickles, dill pickles, green and black olives

Corn
 From the freezer

Green Beans  
fresh green beans, trimmed and simmered with fresh garlic

organizing, working, busy, oh my

traveling for sports
organizing our life
working a lot
super busy ooooh look a squirrel
oh my
sewing projects with luke
coding with jack
playing with the dog ooh look a squirrel
oh my
planning weekly meals
conferences for work
early mornings and late nights
squeezing in a date night
ooooh look a squirrel
oh my

:)

oh yeah another nephew!

lj and john finally announced on facebook--thomas is going to be a BIG BROTHER! baby "pedro" is on his way in february

mmmmmm good huevos rancheros!

red or green chile sauce--any way you like it :)

huevos rancheros!

toast (corn) tortillas over stove or in oven
cook your eggs how you like them (over easy)
warm black beans (with red wine)
prepare other toppings (avacados....... or dice onions, peppers and onions with turkey kielbasa all sauteed)
warm sauce

pile on tortilla
drizzle with sauce
sprinkle with your fave cheese (Chihuahua)

ENJOY

lasagna soup

Bobby’s Lighter Tastes Like Lasagna Soup

462K+

404 less calories
28 g less fat

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

My changes: 

I used regular italian sausage as I could not find turkey
red peppers instead of green
two cans diced tomatoes instead of one

TASTY!!!!!!!!!!!!!!!!!!!!!!!!!!!!

new marinade

bbq sauce
balsamic vinegar
mustard (i only had yellow--recipe suggested dijon)

more of the first two ingredients.

we put it on steak and veggie kabobs.
mmmmmmmmmmmmmmm

SUPER reader Lukers!

wahoooo this kid is full steam ahead!

ave level of book: 3.7
points this year: 29.5

we are PROUD PROUD PROUD

My Overall Progress 8/31/2015 - 11/13/2015 (53% Complete)   Current Marking Period  School Year  Quizzes 93.6% average % correct Above Goal Points 29.5 226.9% of goal Above Goal ATOS Book Level 3.7 average level No Goal Set Quizzes Passed/Taken: 36/36 Word Count: 180,817

thai peanut noodles adjusted

original:

Ingredients

• 12 oz spaghetti (I used Barilla White Fiber)
• 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
• 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/2 cup lightly salted roasted peanuts, roughly chopped
• Sesame seeds, for garnish (optional)
Peanut Sauce
• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp Sriracha (more or less to taste)
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil

Directions

Learn Basic Steps for Safe Cooking

 

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
• Recipe source: adapted slightly from Gourmet

I omitted the cucumbers and added julienne carrots. and i didn't measure the sauce stuff :) i think i had a lot more PB :)  and a LOT more siracha 

SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO tasty, fast and easy! i made the sauce the night before and kept in the fridge.

pear and blnewue cheese mmmmmm

Ingredients

• 4 slices of bacon, drippings reserved
• 10 oz. shell baby spinach or baby spinach-spring mix
• 2 ripe pears, cored and sliced
• 2 oz. crumbled blue cheese
• 1/2 cup chopped walnuts
• 2 tsp sugar
• 1 tsp spicy brown or Dijon mustard
• 3 Tbsp red wine vinegar
• Pinch of salt and pepper

• Cook the bacon in a skillet, or in the oven. Reserve 3 Tbsp of the rendered fat. Let bacon cool slightly before crumbling.
• In a large mixing or serving bowl, toss together the spinach mix, pear slices, crumbled blue cheese, chopped walnuts and add the crumbled bacon to the salad once cooled slightly.
• Prepare the homemade bacon vinaigrette. In a small skillet or saucepan, add the bacon drippings and whisk in the sugar, spicy brown mustard and vinegar. Add a pinch of both salt and pepper. Once dressing has been well whisked, pour warm over the salad.
• Serve Pear & Blue Cheese Salad with Warm Bacon Vinaigrette.

thai peanut noodles

Ingredients

• 12 oz spaghetti (I used Barilla White Fiber)
• 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
• 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/2 cup lightly salted roasted peanuts, roughly chopped
• Sesame seeds, for garnish (optional)
Peanut Sauce
• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp Sriracha (more or less to taste)
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil

Directions

Learn Basic Steps for Safe Cooking

 

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
• Recipe source: adapted slightly from Gourmet

bbq pork and cole slaw

Apple Cider Pulled Pork Sandwiches--TB rendition-reinvented from a recipe I have so it works in crock pot

2 cups apple cider (or juice)--DO NOT MEASURE any of the below..............
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce  I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

put onion on bottom of crock pot 
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns

enjoy



TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives  

mix. store in fridge to marinade and serve.