Monday, November 24, 2014

Thanksgiving Week: The Turkey

A few years ago we tried our turkey a new way, wrapped in bacon.  I don’t think we’ll go back. The bacon cooks on the turkey and self bastes it.  Yum-o. 

You can find the recipe here {or by clicking on the photo below}.

The gravy that also goes along with the turkey is outstanding.  Gravy is super easy to make; here’s the recipe for bacon-infused gravy.

How do you cook your turkey? 

Sunday, November 23, 2014

Menu Plan–Thanksgiving Week

We have an exciting week; Thanksgiving is here!  Last year, I shared 5 menu plans to help you plan your Thanksgiving dinner – you can find these here

Thanksgiving foods are some of my favorites and I love the leftovers even more.   Before we get there, we have to clean out our fridge.  Here’s what’s on our menu:

Sunday – 23rd
Whole Wheat Buttermilk Waffles, fresh fruit
Cheesy Sweet Potato Skillet Chili
To do: Prep chili, make pumpkin gingersnaps

Monday – late meeting
Pumpkin Spice Granola with Craisins
Slow Cooker Pumpkin Beer Chili {new}, Wild Rice Bread
To do: Make rice

Tuesday – Henry’s Baptism
Pumpkin Spice Granola with Craisins
One Pan Cheesy Broccoli and Rice {new}
To do: Thaw bread for stuffing, make bagel dough

Wednesday – No classes
Bagels with cream cheese
Clean out the fridge!
To do: Make stuffing, make pie, make rolls, make bacon

Thursday – Thanksgiving!
Bacon-Wrapped Turkey, Bacon-Infused Gravy, Wild Rice Stuffing, Mashed Potatoes, Sweet Potato Hotdish, Green Beans, Buttercup Squash, Pumpkin Pie, Apple Pie, Whole Wheat Dinner Rolls

Friday = Christmas Cookie Baking Day!
Butternut Squash Baked Oatmeal
Leftovers
Broccoli Hotdish

Saturday
Butternut Squash Baked Oatmeal
Mom’s Turkey Noodle Soup

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Monday, November 17, 2014

Menu Plan–Nov. 16

We had such a fun weekend… games with friends, a baby shower for my friend Erin where we laughed, cried and laughed some more, and movies with my husband.  For Erin’s showers I made Egg Bake and Citrus Punch and my friend Laurie brought mini Blueberry and Pumpkin Muffins.  We topped it off with a yogurt parfait bar.  Yum!

It’s going to be a cold week here, so we have some yummy soups and comforting meals on the menu. 

Sunday – 16th
Leftover Egg Bake and Citrus Punch
Chili Mac Skillet, mixed veggies
Apple Crisp
To do: Make apple crisp, make 2 batches of French bread, brown ground turkey/beef

Monday
Pumpkin Spice Granola with Craisins
Crockpot Tomato Tortellini Soup {new}, French Bread
To do: prep veggies

Tuesday
Pumpkin Spice Granola with Craisins
Pork with Slow Roasted Fall Vegetables {new}
To do: Make baked oatmeal and cookies

Wednesday – Symposium
Sweet Potato Baked Oatmeal
Crockpot Sweet Potato Chili, French Bread
To do: Nothing, make wild rice

Thursday – Life Group
Leftover Sweet Potato Baked Oatmeal
French Bread Pizza
To do: Nothing

Friday – Game Night!
Whole Wheat Buttermilk Waffles, fresh fruit
Leftovers
To do: Thaw chicken

Saturday
Apple Cinnamon Rolls, Pumpkin Pancakes or Apple Danish
Tomato Soup and Grilled Cheese
Crockpot Apple BBQ Chicken
To do: Make treat/dessert/dry apples, thaw ground beef/turkey, make bread


Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Tuesday, November 11, 2014

Crockpot Lentil and Brown Rice Tacos

If you are looking for a filling meatless meal, this one is your ticket.  Slow cooked lentils and brown rice combine to make a delicious, hearty taco filling. 

Perfect in soft or hard shells, with any toppings you enjoy, these tacos can feed a crowd and take very little prep time. 

Add them to your winter menu plan, and you’ll be glad to come home to a delicious dinner, and have leftovers too. 

Crockpot Lentil and Brown Rice Tacos – Adapted from Melanie Makes

Ingredients

  • 1 C brown lentils
  • 1/2 C brown rice
  • 3 T minced onion flakes
  • 1 tsp. minced garlic
  • 1/2 C tomato sauce
  • 4 C water
  • 1-2 T chili powder (depending on your preference)
  • pinch – 1/4 tsp. red pepper flakes (depending on your preference)
  • 1/2 tsp. paprika
  • 1 1/2 tsp. salt
  • black pepper, as desired

Directions

Begin by soaking your lentils.  Place the 1 C lentils in a large bowl, cover with cool water and allow them to sit overnight.  In the morning, drain the water and set aside.

Meanwhile, combine 3 T minced onion, 1 tsp. minced garlic, up to 2 T chili powder, a pinch of red pepper flakes, 1/2 tsp. paprika and 1 1/2 tsp. salt in the bottom of your crockpot.  I used a 4 quart crockpot.  Add black pepper, as desired. 

To the crockpot, add 4 C water and 1/2 C tomato sauce (alternatively, you could use taco sauce here, if you have it on hand).  Stir in the lentils and the brown rice. 

Cover, and cook on high for 4 hours.  I recommend 4 hours on high because the rice tends to get gummy and mushy if cooked on low, and the lentils might not get done.  So, 4 hours on high, covered.  You might wish to stir occasionally, but that is not necessary.  

Mmmmm…. delicious spiced brown rice and lentils. 

Use as the base filling for your taco.  Fill a soft or hard shell, and top with cheese, tomatoes, lettuce, avocado, salsa, sour cream and/or black beans!

Enjoy!

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