Turkey Citrus Salad with Poppy Seed Dressing

Turkey Citrus Salad with Poppy Seed Dressing

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Turkey Citrus Salad with Poppy Seed Dressing
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Instructions
  1. Portion spinach leaves evenly on dinner plates.
  2. Alternately arrange orange and grapefruit sections, in a wagon-wheel fashion, on top of spinach.
  3. Place 1/2 cup of chopped turkey in the center of each fruit wheel.
Prepare dressing:
  1. In a small bowl, combine reserved orange juice with enough of the grapefruit juice to equal 1/4 cup.
  2. Add remaining ingredients and blend thoroughly.
  3. Pour equally over each salad.
Recipe Notes

NUTRITION per serving: 288 Calories; 5g Fat; 32g Protein; 29g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 7

Christmas Morning Breakfast

Christmas Morning Breakfast

The countdown has started and now is the time to get the food ready for the Christmas holiday. I know not everyone celebrates Christmas, but everyone enjoys the festivities of a celebration and that’s what this Food for Thought is about: celebratory food. We can all relate to that!

Here’s a Christmas Morning Menu that’s a big hit at my house year after year. Something simple, easy and doable that you get ready in a snap the night before the big day. Here you go:

  • Christmas Eve Shortcut Cinnamon Buns
  • Christmas Morning Strata
  • Chilled Tangerines

Christmas Eve Shortcut Cinnamon Buns

Makes 20 buns

These are made the night before and popped in the oven Christmas morning when the kids are attacking their stockings!

20 unbaked frozen dinner rolls (Bridgeport is a brand I have used)
1 cup brown sugar
1/4 cup instant vanilla pudding mix
2 teaspoons ground cinnamon
1/3 cup butter, melted

Lightly grease a 10 inch bundt cake pan. Place frozen rolls into the pan and sprinkle with brown sugar, the pudding mix, and cinnamon. Pour melted butter over the top. If you don’t have a bundt pan, you can use a muffin tin, but they turn out better in a bundt pan.

Cover with a clean, damp cloth and leave overnight at room temperature to rise.

In the morning, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and dig in!

 

Christmas Morning Strata

Serves 6-8 depending on how hungry you are!

1 loaf French bread, cubed (either by hand or with a knife)
2 (10-oz.) packages frozen chopped spinach, thawed and squeezed dry
3/4 pound Provolone, chopped
14 large eggs
2 1/2 cups milk
Sea salt and freshly ground black pepper, to taste
2 teaspoons dry mustard (optional, but adds a nice little bite)
3/4 pound shredded Cheddar cheese

Grease a 9 x 13 inch baking dish.

Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes.

In a medium sized mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven)

When you bake it, watch it starting at about 50 minutes. It shouldn’t be ready to pull until its puffed up a bit and just starting to get golden brown (you don’t want it too brown).

If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return itto the oven for just a minute to finish melting.

Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

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Beef & Butternut Squash Stew
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Cuisine Paleo
Servings
servings
Ingredients
Cuisine Paleo
Servings
servings
Ingredients
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Recipe Notes

Nutritional: Per Serving: 457 Calories; 22g Fat; 48g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 12

Leanne’s Basic Vegetable Soup

Leanne’s Basic Vegetable Soup

Below is a recipe for a major crock cooker full of phytochemically rich veggie soup that you can tweak here and there with the variations I have added to keep you from getting bored. Once the soup has been initially cooked, put it in the fridge and heat up what you need in a small saucepan. The soup is vegetarian and low-carb friendly, too.

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Leanne's Basic Vegetable Soup
Veggie Soup in an earthenware bowl
Servings
servings
Ingredients
Servings
servings
Ingredients
Veggie Soup in an earthenware bowl
Instructions
  1. In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
  2. Add the onion and cook till nearly translucent, now add the garlic. Don’t let the garlic brown and saute another couple of minutes.
  3. Add the rest of the chopped veggies, sauteing for just a minute or two; use extra olive oil if you need it for the rest of the veggies. Remember–you’re not cooking them– just sauteing them for the wonderful flavor this quick step will infuse in your soup.
  4. Add the thyme and salt and pepper while sauteing.
  5. Now put the veggies in the crock cooker, add the tomatoes and broth.
  6. Cook on low 7-9 hours (depending on your crock cooker) or high 4-6 hours.
  7. Just before serving, gently mash some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
Recipe Notes

Nutrition Per Serving: 94 Calories; 3g Fat; 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 2

SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.

Quick Fixes for Variations on the Basic Veggie Soup
Now remember, don’t do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.

Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it–how much do you want?) black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.

Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) cannellini (white kidney beans) or white beans (drained and rinsed), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.

Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.

Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

Chicken and Egg Drop Stew with Escarole

Chicken and Egg Drop Stew with Escarole

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Chicken and Egg Drop Stew with Escarole
Course Soups & Stews
Servings
Ingredients
Course Soups & Stews
Servings
Ingredients
Instructions
  1. In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
  2. Poach eggs.
  3. Put one egg into each soup bowl, cover with the soup.
  4. Allow diners to add a drop of chili sauce if desired.
Mango Spinach Persimmon Smoothie

Mango Spinach Persimmon Smoothie

 

 

Print Recipe
Mango Spinach Persimmon Smoothie
Course Smoothies
Cuisine Smoothie
Servings
servings
Ingredients
Course Smoothies
Cuisine Smoothie
Servings
servings
Ingredients
Instructions
  1. In a blender, process all ingredients until smooth, adding a little water if necessary.
Recipe Notes

NUTRITION per serving: 271 Calories; 2g Fat; 14g Protein; 56g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 56mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Fruit. Points: 7

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