(Update 2017) As you can probably tell, I’ve spent some time this year experimenting with and trying out new versions of recipes. I’ve changed them here on the blog to reflect how I am eating now.
For the most part, I’m keeping the recipes healthy. But you’ll notice a few family favorites here and there that are not necessarily the healthiest. There are just some things I don’t want to change. Not just yet anyway.
While the overall focus of the blog has become eating healthy on a budget, there are still some recipes here that aren’t really all that healthy – only because I make them for get-togethers and such. I trust each of you knows what is healthy for you.
This one is good as a snack, or as a movie night treat.
This recipe can be made with children who can either use a microwave or an oven.
Younger children will enjoy putting this together, if there is someone around who can pop them into the microwave or the oven.
tortilla chips (there are paleo versions)
shredded mozzarella cheese
shredded mild cheddar cheese
bite size pieces of leftover turkey
chopped kale or spinach
- Place chips on a parchment lined baking sheet.
- Sprinkle mozzarella cheese over the top.
- Add chopped spinach or kale over the cheese.
- Sprinkle mild cheddar cheese over the greens.
- Add the turkey.
- Bake at 325* for 15-20 minutes, or until cheese is melted.
- Try adding diced tomatoes.
- Use different cheese combinations to see what your favorite is.
We love pumpkin pie during the autumn and winter holidays and sabbats. They smell delicious while baking and cooling, and are very tasty. This recipe makes two pies. For one pie, simply halve the ingredients.
(Update 2017) This is another family favorite that I’m leaving on the site, at least until I can come up with a healthier version.
1 1/2 cups sugar, plus 2 teaspoons
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon cloves, ground
1 teaspoon salt
4 large eggs
2 (15 ounce) cans pumpkin puree
2 (12 ounce) cans evaporated milk
3 unbaked pie crusts
- Preheat oven to 425*. Combine all dry ingredients in a large mixing bowl, then add the wet ingredients and mix well.
- Place the pie shells into pie baking dishes, and crimp the edges in a decorative fashion. A fork makes this easy. Cut leaf shapes from the excess dough and reserve.
- Sprinkle each crust with a teaspoon of sugar, then pour the pie filling into it.
- Cut a few leaf shapes out of the 3rd crust with cookie cutters, and place them pleasingly over the top of the pumpkin pies.
- Reduce oven temperature to 350* and place pies within. Bake 40 to 60 minutes, or until a knife comes out clean when inserted into the center.
- Purchase all items on sale, if possible. Store brand items work just as well as any other. This will help you save money.
- Use mini cookie cutters to create the dough leaves.
- Use pumpkin or acorn cutters to cut dough shapes with instead.
- Serve cool with a dollop of whipped topping.
- Serve warm with a scoop of french vanilla ice cream.
I usually cook birds up to 24 pounds for Thanksgiving. The actual cooking time is determined by the size of the bird. I figure on about 15 minutes per pound depending on the oven. Every oven I have ever used has cooked the bird in different times, so I’m really experimenting each year. The beauty of a turkey is that it won’t hurt it to cook a little longer after it is done 🙂
Zowie is insisting that I cook the bird this way myself, because I do it how she likes it best. Really, I think a lot of people make it pretty much the same way, but I like to humor her.
NOTE: I don’t stuff the bird. We don’t eat stuffing, and we make the boxed stuff on the cooktop for company.
red or white potatoes
- Rinse the bird, taking off any lingering feathers. Place this into a roasting pan that will give you extra room for vegetables later on.
- Pull the bag of turkey parts out. Don’t forget the neck. (We take the parts out of the bag, and place them back into the bird.) (We cook them and then feed them to the cats with some vegetables.)
- Take a sharp knife and cut slits in the skin of the bird here and there. Push pats of butter into the slits.
- Fill the pan about 1/2 way with water, cover, and put this into the oven. I don’t preheat. I bake on about 375* to 400*. I use aluminum foil if the cover won’t fit over the bird.
- Every half hour, pull the bird out and baste it.
- Start Cleaning all the vegetables 1 1/2 hours before the bird should be done. Cut out any bad parts; peel if desired. (I peel everyone elses’ potatoes, but not my own.) Quarter the potatoes. Cut the carrots into thirds or fourths.
- The next time you take the bird out to baste, place the vegetables around it in the pan.
- Continue cooking the turkey, basting at the half-hour mark. After another half-hour, the bird should be about done.
- Some people also add celery, but none of us will eat it cooked.
- A stuffed turkey will take longer to cook.
- Use vegetables from the garden to save money.
- Purchase turkeys on sale.
For our Thanksgiving meal we are serving: The turkey and vegetables, corn and peas, cranberry sauce, rolls and butter, stuffing, gravy, pumpkin bread, apple cinnamon bread, cinnamon swirl bread, lemon poppy seed bread, apple pie, pumpkin pie, cheesecake, fruit punch, Pepsi, Coke, eggnog and mulled cider. I think that is it 😀
(Update 2017) The Thanksgiving meals I make these days are on the healthier side, without sodas and sweet breads. Though I will still make cheesecake and/or a pie.
What do you have on Thanksgiving? Any good recipes? Please share in the comments for this post.