Cranberry Salad

Cranberry Salad

Cranberry Salad

Dissolve :  1 Large box of orange jello in 1/2 c. boiling water

Add:  1/2 c. orange juice – pulp free

Let cool

Then add:

1 lb. of cranberries, finely chopped ( use a blender or food processor)

1 1/2 c. pineapple tidbits , drained

1c. chopped apple

1c. chopped walnuts

1/2 c. chopped celery

1 Tablespoon Lemon Juice

3/4 c. sugar

orange zest of 1 small orange

Mix well and chill overnight.

Enjoy!

Traditions

Traditions

It is Thanksgiving week in the United States and nothing screams tradition to me more than the Thanksgiving holiday. We have traditions in our family and I bet you have them in yours. Where did they come from?  Are they worth passing on?  Those are the questions I have been asking myself at the beginning of this holiday season.

“It’s that time again!” Having something to look forward to that is just around the corner is a wonderful part of our human experience.  I will be hosting Thanksgiving dinner for my side of the family and I am really looking forward to it.  We eat a very traditional meal of turkey, mashed potatoes, stuffing, pumpkin pie and the like.  We are a family that is ok with trying new things too and many of the recipes we have explored in recent years have now become part of the tradition.  Our favorite being a brussels sprout casserole and a cranberry salad.  I might add that only my sister in law, Tanja, is allowed to make them.  She just has the magic touch.  * see sherricrandall.com for recipes*

Food and the holidays can trigger nostalgia and anticipation.  I realize for many it can also trigger unpleasant memories and can be a difficult time of the year.  The great thing about traditions is you get to decide what you want to move forward with.  I am challenging myself to think about why I have continued with something and have I made it worthwhile for my kids to continue one day when they have their own families.  Good things to ponder.

Traditions help us with a healthier and happier outlook on life.  They bond us with our family and friends.  I believe we have an innate drive to build them which in turn helps with our finding fulfillment and belonging.  It is the anticipation and the joy.

Traditions may change and evolve over the years and some just need to stay the same. I hope I got you thinking about yours. From my home to yours – I wish you a season to be thankful for!

I would love to hear about your favorite Thanksgiving traditions.

Chicken Stir Fry

Chicken Stir Fry

Chicken Stir Fry

4 boneless chicken breasts cut into strips

2 c. chopped broccoli

2 c. sliced mushrooms

2 c. yellow squash

2 c. chopped carrots

1 red pepper, cut into small pieces

1 small red onion sliced

Cook chicken in one tablespoon of oil until cooked.  Add vegetables and cook until tender.

Combine and whisk in small bowl –

1/2 c. water

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

1 tsp. chicken bouillon granules

1/4 tsp. red pepper

1 tsp. hot sesame oil

Simmer approximately 10-15 minutes

Serve over rice


Cajun Chicken with Veggies

Cajun Chicken with Veggies

Cajun Chicken with Veggies

Ingredients

4 Boneless/Skinless Chicken Breasts
1 Large Zucchini
1 Large Yellow Squash
2 C. Broccoli Florets
1 Small Red Onion
1 Green Peppers
1 Red Pepper
2 Cloves garlic, pressed
3 Tablespoons Olive Oil
1 Tsp. EACH, garlic powder, Italian seasoning, paprika, cayenne pepper, oregano, black pepper, salt

INSTRUCTIONS

*Pre – heat oven to 450 degrees and prepare 4 sheets of aluminum foil large enough to hold a chicken breast and some of the mixed vegetables.

* Chop vegetables into bite size pieces

In a large mixing bowl, combine all of the ingredients. Mixing well so that all the chicken and vegetables are coated with the oil and spices.

In each foil packet place one chicken breast and a helping of vegetables. Fold and seal the aluminum foil.

Place Foil Packets on a cookie sheet and bake for approximately 30 minutes.

The Packets will be very hot with steam so be careful when you open them.

I like to serve this over brown rice or couscous – ENJOY!!

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

Ingredients:

6 Bell Peppers ( any color)
1 1/2 lb. ground turkey
1 medium onion, chopped
2 cloves garlic, pressed
1 Tablespoon Olive Oil
2 15 oz. can of Italian diced tomatoes
1 8 oz. package of sliced mushrooms
1 c. uncooked rice
1 c. water
salt and pepper to taste
2 tsp. Italian Seasoning
2 tsp. Worcestershire sauce
Grated Parmesan Cheese for topping

Directions:
1. Bring a large pot of salted water to a rolling boil. Cut the tops off of the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes; drain and set aside.

2. In a large skillet, saute onion, mushrooms and garlic in olive oil

3. Add ground turkey and brown. Season with salt and pepper to taste. Add Italian Seasoning.

4. Stir in tomatoes, rice, Worcestershire sauce and 1 c. of water. Cover and simmer for 20 minutes until rice is fully cooked.

5. Fill peppers with cooked filling and sprinkle Parmesan Cheese on top. Place in baking dish in a preheated 350 degree oven and bake for 20 minutes.