A Turkey Recipe and I Need Help

Thanksgiving is only a short three weeks away and I am starting to think about what to serve.  I have had Thanksgiving at my house for the past 3 years and I've made the turkey the last 2.  If you are scared to make a turkey, don't be!  I've been told that my turkey the last 2 years is the best they've ever had.

Want the recipe?  Check out my recipe: 

Turkey with Cranberry Glaze

Do you have a favorite Thanksgiving recipe?  I am looking for side dishes that are a "must have" for your family. 

Email me at: awesty2 at yahoo(dot)com with your favorite recipes and I will feature them on my Meals For Real blog and link back to you.



Savory Chickpea and Mushroom Rice

Savory Chickpea and Mushroom Rice adapted from Heartfelt Balance/Handmade Life
2 1/4 chicken broth
1 cup brown rice
2 Tbsp. Tomato Paste
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1/2 tsp. cumin
1 Bay Leaf
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. dried parsley
1 Tbsp. olive oil
8 oz. of mushrooms, sliced
1 14.5 oz. can of chick peas, drained and rinsed
1/3 cup Parmesan cheese

Directions

Bring Chicken broth and tomato paste to a boil. Add herbs, spices and rice. Turn to low and simmer covered for 35-45 minutes (directions are for brown rice--If you use white rice, follow package directions for length of time)

Heat olive oil in skillet and cook chick peas and mushrooms until mushrooms are soft and chickpeas are starting to turn golden-brown.

Here's what you will need:

Put the chicken stock and tomato paste on to boil.

Add all of the herbs.

Add the rice (cook the rice according to the package directions).

Heat the olive oil in a pan.  Add the beans and mushrooms.

Once the rice is finished, add it to the chickpeas/garbanzo beans.

Add the Parmesan cheese.

Here's what you'll end up with:

Our Thoughts:
I really enjoyed this dish.  The sauce made of chicken broth, tomato paste, and the herbs was delicious and could easily be used as a dipping sauce for breadsticks or even as a pasta sauce.   Yes, it is that good!

The soft texture of the sauteed onions was great against the firmness of the garbanzo beans and rice. 

I had 2 bowls of this dish for dinner while the rest of my family had take out pizza.  Guess what?  I didn't miss the pizza! 

You could always add ground chicken or beef to this dish if you wanted to make it into more of an entree but I loved it as a vegetarian dish.

Hope you enjoy!
April

Acorn Squash Chickpea Bulgur

Acorn Squash Chicpea Bulgur adapted from Meatless Monday
1 cup bulgur*
2 medium acorn squash, cut in half & seeds removed
1 14.5 ounce can chick peas, drained, rinsed & dried
2 tablespoons olive oil, divided
1 tablespoon butter
2 cups baby spinach
1 tablespoon lemon juice
2 teaspoons cinnamon
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
*found in the grain section of most grocery stores.

Directions:  Cook bulgur wheat according to package directions.
Place the seeded squash halves on a microwave-safe plate. Pour 1 teaspoon water in each of the 4 squash cavities. Microwave on high for 15 minutes, or until the squash’s flesh softens. Scoop the softened flesh from the outer shell and transfer it to a bowl.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the chickpeas and sauté, stirring often, for about 4 minutes, or until they start to brown. Set aside.

In the same pan, heat the remaining tablespoon of the olive oil and 1 tablespoon of butter over medium heat. Add squash by the spoonful, about 2 to 3 tablespoons per scoop. Cook for about 5 minutes on each side, or until lightly browned.

Drain any excess water from the bulgur and transfer it to a large serving bowl. Add the chickpeas, squash and baby spinach. Toss lightly to wilt the spinach. Season with the lemon juice, cinnamon, paprika, salt and pepper. Toss gently to combine and enjoy.

Modifications:
-I didn't have any spinach so I used romaine lettuce.

Here is what you will need:

Cook the bulgur wheat according to package instructions.



Split open the squash and scoop out the inside.

Place the squash in a microwave safe bowl.  Add 1-2 Tbsp of water to each squash.  Microwave for 15 minutes.

Once the squash is finished, scoop out the flesh.  Note:  It will be VERY HOT!

Drain and rinse the chickpeas/garbanzo beans.  Toast them in a pan with olive oil for 3-4 minutes.  Take out and put in bowl.

Add the butter and the sqash.  Brown the squash on each side.

Add to the chickpeas.

Add the bulgur wheat and the cut up spinach.

Season with the lemon juice, cinnamon, and paprika.

Here's what you'll end up with:

Our Thoughts:

It's no surprise that when I saw this dish contained both bulgur wheat and squash that I had to try it. 

After making this dish I think there are a couple of things that I would change.  First, I would go ahead and cut the edges of the squash off and cut up the squash into cubes before cooking it.  I don't feel that I got as much meat out of the squash after cooking it because it was so hot.

Secondly, I think I would leave any green whether it be spinach or the lettuce out.  I don't think it really added anything to the dish either in taste or texture.

I loved the addition of the chickpeas in this dish.  The crunch texture was a good contrast to the soft sweetness of the squash.

Hope you enjoy!

April

Italian Chicken and Potatoes

Italian Chicken and Potatoes adapted from The Driveway of Life
chicken breast tenders (enough for your family)
3-4 potatoes, rinsed and diced
2-3 Tbsp Italian seasoning
1 cup Fat Free Italian dressing
1/2 onion, diced
Parmesan cheese
Carrots

Directions:  Spray the crockpot with cooking spray.  Lay the chicken breasts tenders in the bottom of the crockpot.  Sprinkle with half the Italian dressing, half of the Italian seasoning, and half of the Parmesan cheese.

Place potatoes on top of that layer.  Add the remaining seasoning, dressing, and cheese.  Turn the crockpot on low for 6-8 hours.

Here's what you'll need:

Spray the crockpot and put the chicken in the bottom.

Put some of the Italian dressing on the chicken.

Add some Italian dressing and Parmesan cheese.

Add the potatoes.

Add the onions.

Add the carrots and the rest of the dressing, seasoning, and cheese.

I forgot to take an "after" picture.

Our Thoughts:

This was an easy, delicious crockpot meal.  I used about 1/2 cup of regular Italian dressing and the rest was "Tuscan Italian dressing".  You could use any type of Italian dressing that you have on hand.  Instead of Italian seasoning you could also use those Italian dressing seasoning packets or a combination of oregano, parsley, and basil.

Other things you could also add:  diced tomatoes, green peppers, mushrooms, etc.  Pretty much anything that you love.

This meal was gobbled up and the only thing left was some of the gravy/juice.

Hope you enjoy!

April



Chicken and Bean Chili

Chicken and Bean Chili adapted from Meatless Monday
1lb ground chicken
1 large onion, chopped
3-4 cloves garlic, chopped
2 tbsp olive oil
1 can black beans, drained
1 can navy beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 16-oz can diced tomatoes
2 8-oz can tomato sauce or 1 16oz can
1-2 cups water
1 small can (4 oz) green chiles
1-2 Tbsp chili powder
1-2 tsp cumin
1 tsp basil
Salt & pepper to taste
1/4 cup dry red wine (optional)

Directions:  Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.

Serve with shredded cheddar cheese and sour cream if desired.

Here's what you'll need:

Chop up the onion and garlic.

Put the ground chicken in a Dutch oven to brown.  Throw the onions and garlic in with the chicken.

Drain and rinse the beans.

Add the beans to the pot. 

Add the can of diced chilies.

Add the diced tomatoes and tomato sauce.

Add the seasonings.  Simmer and serve.

Our Thoughts:
I made this chili last night for Halloween.  I knew that things would be hectic so something quick, easy, and warm was the way to go.  I originally found this recipe as part of Meatless Monday.  I had some ground chicken that needed to be used so I decided to add it.

The addition of the can of green chilies definitely added an extra texture and flavor.  For even more peppers you could always add a diced jalapeno or green pepper.

Season to taste.  I just kind of kept adding until I got the flavor that I liked.

This chili was so good that even my pickiest eaters (my Dad and Kanin) thought it was good.  Kanin even wanted to take it to school today and my sister asked for the recipe. 

Hope you enjoy!
April

Chicken Pot Pie Soup

Chicken Pot Pie Soup adapted from Skinnytaste
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g    1

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt



Directions:  Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Modifications:
-I used whole wheat flour.
-I did not use the celery.
-I added 1/4 cup chicken broth.
-I added 3-4 lasagna pieces cut up.

Here's what you'll need:

Cook the chicken.

Wash off the mushrooms with a damp towel and slice.

 Dice up potatoes.

Dice up the onion.

Once the chicken is cooked through, cut up the chicken into bite-sized pieces.

Mix the flour and 1/4 cup of cold water. 

Bring water and milk to a slow boil.

I took 3-4 lasagna pieces and cut them up to add, as well. (Optional)

Add the onions, mushrooms, frozen veggies, and seasonings to the milk/water.  Simmer for 20-25 minutes.

Add the potatoes, pasta (if you are using), and chicken.

Add the flour mixture.  Simmer for another 2-3 minutes to thicken.

Here's what you'll end up with:

Our Thoughts:
What a perfect, easy meal for a cool Fall day.  If you stick to the original recipe, 1 cup of this soup=6 points on the new Weight Watchers system.  Since I added 1/4 cup of chicken stock and some pasta, I'm sure it is another point.

I'm really happy that I added the pasta to this dish and actually wish I would have added more.  The pasta simulated the pie shell topping that is on a traditional pot pie and added an extra bit of comfort.

I used chicken breast tenderloins that I boiled but this dish can be made even easier by using a rotisserie chicken.

Scott had a good point when he said that it almost reminded him of a potato soup, like this one.

 
Hope you enjoy!
April