Here’s a great video by Autumn Calabrese, the creator of the 21 Day Fix, that shares some GREAT strategies and tips for surviving your Thanksgiving feast!
The countdown to Thanksgiving is on!
We are moving into a food-centered time of the year. Have you planned your Thanksgiving feast? We usually do not travel for Thanksgiving because of our Colorado tradition we do here. We celebrate with friends. So we are trying to keep our menu simple but flavorful. Of course, we’ll have turkey for our meat lovers, vegetarian (for me and another person) and stuffing, and cranberry sauce and potatoes and green beans but I plan to take it easy on the bread and dessert. I have worked hard on staying on track these past few weeks and I don’t want to undo my hard work!
When it comes to holidays, my biggest goal is the PEOPLE, we focus on who we are visiting and the conversation we engage with one another. The food will always be amazing but it will not be the center of our conversation. SIMPLE is always BEST! Catching up with people and having lots of energy with each other is PRICELESS! Change up things, do something different this year while celebrating what you are truly THANKFUL for >>>
For us we are grateful for the grace of God working through us, family and friends!
And here’s a healthier alternative to traditional mashed potatoes or sweet potato casserole!
Baked Sweet Potatoes
4 medium sweet potatoes, cut in 1-inch cubes
1 large onion, diced (optional)
4 tsp olive oil
salt and pepper to taste
1. Preheat oven to 450 degrees.
2. Place sweet potatoes and onion (if desired) on baking sheet.
3. Drizzle with olive oil; toss gently to coat evenly. Spread potatoes in single layer.
4. Bake for 18-22 minutes or until tender, stirring once at halfway point.
5. Season with salt and pepper and rosemary (if desired) and serve immediately.
2 medium sized zucchini, quartered and cut into cubes
½ cup chopped red onion
2 green onions chopped
1 celery stalk chopped
2 medium sized carrots shredded (about 1 cup)
1 can of corn drained well
3 cloves of garlic minced
1 package of seasoned stuffing mix
2 cups of vegetable broth
3 tbsp. butter divided
salt and pepper to taste
Preheat oven to 425 degrees.
Heat a large oven safe saute pan over medium heat. Add 2 tbsp. butter and let melt. Once melted add the red onion, celery and zucchini. Cook 5 minutes, stirring frequently, until the veggies start to soften. Add the minced garlic and green onion and cook for another minute.
Add the shredded carrots, corn, and stuffing mix. Stir well to combine. Add 1 ½ cups of vegetable broth, pouring slowly, until all the bread cubes are moistened. Season with salt and pepper to taste. Cube the remaining tbsp. of butter and dot over the top.
Place pan in the oven and cook for about 6 minutes. Stir and add remaining ½ cup of vegetable broth. Cook for another 6 minutes, or until stuffing cubes are golden brown. Remove from oven and serve immediately.