All posts tagged Recipe
Tis the season for pumpkin deliciousness! We made pumpkin smoothies that were awesome. The kids loved them.
In a blender, we put a can of pureed pumpkin, Chobani vanilla yogurt, cinnamon and a little bit of stevia. We then chilled them for a bit and served them in mason jars with festive straws. I never get tired of pumpkin.
For a kids play date recently my girls wanted to create their own pizzas with their friends. I thought this was a great idea – takes the work out of afternoon snack for me!
I laid out the mini boboli pizza crusts, tomato sauce and pesto sauce, pepperoni, olives and cheese. They had a great time and this happy face pizza made me laugh.
Watching a cookie show with my littles we watched as a chef made fish tacos using Ahi Tuna and instantly we knew – we have to try that. They were delicious!
We toasted corn tortillas as our base, topped them with sliced and salted avocado, then added the seared the tuna topped with peach mango salsa and cilantro and severed them with a lime wedge – so good! We will do this again.
It’s Black Friday. Is your refrigerator stuffed with Thanksgiving leftovers? Why do we prepare so much for one meal? Now what do we do with all the left overs? Let’s get to sharing ideas because really a delicious turkey deserves a better after life then being slapped between two pieces of wonder bread. Tis the season for soup I say. I make a killer chicken noodle soup and so this year I am going to alter my recipe and make it with all of the left over turkey. If the batch it too big I’ll freeze some and pull it out mid winter to enjoy on a day when dinner prep is just too much. Here is my recipe normally made with chicken but altered for a post Thanksgiving change. Enjoy!
Ingredients:
Turkey
2 lbs Carrots
1 Celery bunch
2 Yellow Onions
1 Bunch whole leaf Parsley
3 Bay leaves
1 tsp marjoram
1 Garlic bulb (peeled)
Salt and pepper to taste
Olive Oil
12 oz egg noodles (I use Gluten Free)
Directions For Broth:
- Strip all of the meat off of the carcass.
- Cut up 1 pound of carrots, one onion and half of a celery bunch.
- Place carcass, cut carrots, onion, celery, bay leaves, half of the garlic bulb and ½ of the parsley bunch into a large pot cover with water and bring to a boil.
- Reduce to a simmer and allow to cook in the pot for one hour.
- Strain broth into a bowl, discard the carcass, vegetables and bay leaves.
Directions For Soup:
- Cut up 1 pound of carrots, one onion and half of a celery bunch.
- In a stock pot place 1 to 2 tablespoons of olive oil.
- Add freshly cut vegetables cook in the oil until the onions are clear (5 to 7 min.)
- Add broth, turkey, marjoram, salt and pepper and other half of parsley bunch.
- Simmer for 30 minutes
- Cook noodles in a separate pan
- Dish noodles into a bowl and pour soup over top. Serve immediately.
NOTE: This recipe will make a lot of soup so serve some and then freeze the rest in small freezer bags to pull out when the mood strikes. It will keep in the freezer for 6 months.
