Morning Hot Cereal Mix

This is not a quick breakfast cereal to cook, however, it makes up for time with excellent flavor and long-lasting sustaining power!

1/2 cup oatmeal
1/2 cup Cream of Wheat cereal
1/2 cup Red River or other multigrain hot cereal mix
1/2 cup wheat germ
1/2 cup oat bran
1/2 cup raisins
1/2 cup mixed dried fruit: cranberries, cherries, and blueberries
1/2 cup slivered almonds

Mix all ingredients together in a large airtight container to keep for weeks.

To make breakfast, use 1/2 cup dried mixture and from 1 to 1-1/2 cups water to make 1 cup of cooked cereal. Mix and heat on medium-high until boiling. Continue cooking on low heat until mixture thickens to a porridge-like consistency.

Crispy Tuna Triangles

2 cans (each 6 oz/170g) water-packed tuna, drained
2 cloves garlic, minced
2 tsp lime juice
1/2 tsp each salt, pepper and ground cumin
1/4 cup each chopped fresh cilantro and green onion
1/2 cup yogurt cheese or cream cheese or feta cheese
4 six-inch tortillas

In a small bowl, mix together tuna, garlic, lime juice, salt, pepper, cumin, cilantro, and green onion. Spread cheese on one side of each tortilla. Spoon 1/4 of the tuna mixture over half of each tortilla. Sprinkle evenly with cilantro and green onion. Fold the uncovered half of tortilla over filling and press together. Heat skillet, spray with cooking spray, place quesadillas in skillet and cook over medium-high heat. Use spatula to press down, browning, and then flip. Cook until golden - 2 to 3 minutes per side. Cut each folded tortilla in half.

Hummus and Veggie Wrap

4 six-inch tortillas
1 cup shredded romaine lettuce
1/2 cup each chopped tomato, cucumber, and green onion
1/2 cup each grated carrot and zucchini
1 cup hummus

Spread 1/4 cup hummus over each tortilla. Sprinkle with lettuce, tomato, cucumber, carrot, zucchini, and green onion. Fold bottom of tortilla up about 1-1/2 inches. Roll sides tightly toward center. Wrap each bundle in parchment or wax paper.

Harvest Soup

My favorite way to use leftover Thanksgiving turkey!

Stock:
1 large turkey legs or one carcass
Water to cover the meat
1 large onion, peeled and coarsely chopped
2 large carrots, peeled and coarsely chopped
1 parsnip, peeled and coarsely chopped
3 whole cloves garlic
5 bay leaves
1 tsp salt

Place all ingredients in a large soup kettle. Bring to a boil. Reduce heat and let simmer for 3 hours. Let sit until cool. Refrigerate overnight. In the morning, remove fat that has congealed on top. Strain liquid into a clean soup kettle. Place on stove and bring to a simmer. Remove leftover meat from bones, cut into pieces and add to strained liquid. Add any other shopped meat left over from turkey dinner. Discard the remaining bones and vegetables.

Soup:
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
4 ribs celery, trimmed and chopped
2 tart green apples or hard red apples, cored and diced (leave skin on)
2 good-sized sweet potatoes, peeled and chopped
6 Brussels sprouts, trimmed, hard ends removed, shredded
2 Tbsp olive oil
1 tsp salt
Freshly ground black pepper
1/2 cup apple cider
1 tsp dried, crumbled basil
1 tsp dried, crumbled parsley

Put olive oil in a large pan and place over medium heat. Add all chopped vegetables and saute briskly until soft. Add chopped apples and continue to cook, stirring frequently. When vegetables and apple are cooked al dente, add to broth. Add remaining spices, salt and cider. Bring to a boil and reduce heat. Let simmer for 20 minutes. Ladle into bowls and serve hot.

Mexican Style Bean Salad

A truly frugal salad, filling enough to be the main dish for a lunch. Even cheaper when you use beans you have cooked from dried!

1 can (or 19oz.) black or kidney beans
1 can (or 19oz.) romano beans or chickpeas
1 cup cooked corn kernels
1/2 cup thinly sliced onion
1/2 sweet red pepper, chopped
2 Tbsp chopped fresh cilantro or parsley

Drain and rinse beans and place in a bowl. Add corn, onion, and red pepper.

1/3 cup lemon juice
2 Tbsp olive oil
Pinch salt
Pinch pepper

In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over bean mixture. Sprinkle with cilantro; toss to coat.

Chicken Broccoli Pasta

This isn't the most frugal recipe because it uses chicken breasts, which are NOT the cheapest way to buy your poultry! However, I've included it here because it's truly delicious and very easy to "tweek" and vary using whatever you have on hand. You could even try it with ham!

8 oz. pasta shapes (bow ties, penne, etc.)
3 cups broccoli florets
1 cup frozen baby peas
4 chicken breasts, skinless and boneless, cut into 1/2-inch ribbons
2 cloves garlic, passed through a garlic press
1 tsp poultry seasoning
1/4 tsp paprika
1/4 tsp chili powder
1 tsp dried basil
2 Tbsp olive oil
1/4 cup plain yogurt
Black pepper
Salt

In a large stockpot, cook pasta according to package directions. Toss the broccoli and frozen peas into the boiling pasta for the last few minutes of cooking. Drain into a large colander and return mixture to the pot. Cover. Place chopped chicken, seasoning, basil, paprika, and chili powder in a large plastic bag. Toss until chicken is well coated. Set aside. Pour olive oil into medium skillet. Heat on medium. Add chicken and cook for five minutes, stirring constantly. Add cooked chicken to the pasta mixture. Add yogurt, salt and pepper and toss until ingredients are evenly distributed.

Crustless Spinach Quiche

1 10oz. package chopped frozen spinach
1 bunch green onions, chopped (or use one regular yellow onion)
4 eggs
1 16oz. container cottage cheese
2 cups grated cheddar cheese
1/4 cup crouton crumbs, or regular bread crumbs

Cook spinach according to package directions and squeeze to remove liquid. I like to use cheesecloth to do this to make sure it’s well-drained. Combine with other ingredients, reserving the crumbs for the top. Pour into a 10-inch pie plate. Bake, uncovered, 1 hour at 325*F, adding the crumbs the last 15 minutes.

This dish can actually be made ahead of time and frozen before you place it in the oven. Just take it out in time to thaw and continue with the recipe as usual!

Serve with:
Fresh bread or buns
Raw veggie platter or tossed salad
Fresh fruit or juice

Amandine Quiche

The first time I made this, my whole family said it was the best quiche they’d ever tasted. Which is saying a lot. Because we all love quiche! Quiches are very versatile. For this recipe, feel free to substitute the zucchini and spinach with 3 cups of broccoli instead. Or experiment with other veggie combinations. You can also experiment with the spices. Nutmeg is a common quiche spice (you only need about 1/4 tsp for one quiche), or you could use cumin and marjoram. You can also leave out the chicken or the almonds, or substitute with ham instead. Be brave! As long as you cook it long enough, it’s really tough to ruin a quiche. 

1 recipe Push-In Pie Crust.
1 cup shredded zucchini (Whenever I have access to an abundance of zucchini, I shred it all and freeze it in one cup portions in ziplock bags.)
2 cups chopped fresh spinach, or one 10oz. package frozen spinach, thawed and well drained
2 Tbsp chopped green onion or onion
1 cup cooked diced chicken
2 cups grated cheese (mozza, cheddar, or Swiss all work, though Swiss is rather expensive)
1/4 cup sliced almonds (You can use walnuts, or you could leave the nuts out altogether)
4 eggs, slightly beaten
1-1/2 cups milk
3 Tbsp Parmesan cheese
1 tsp curry powder
1 tsp basil
1/2 tsp salt
paprika
parsley

Prepare pie crust. Place zucchini, spinach, onion, chicken, cheese, and almonds in pie crust, in the order listed. Blend eggs, milk, Parmesan, curry powder, basil and salt together, and pour over vegetable/chicken layers. Garnish with paprika and parsley. Bake at 375*F for 30-40 minutes or until knife inserted in the center comes out clean. Allow to stand for 10 minutes before serving.

Serve with: Tossed Salad, Russian Dressing, Fresh Fruit or juice

Push-In Pie Crust

I tried this crust for the first time today. I’ve always shied away from making my own pie crust from scratch, for some reason. But this one worked GREAT! And it’s so quick!

1-1/2 cups flour
2 Tbsp sugar
1 tsp salt
1/2 cup vegetable oil
2 Tbsp milk

Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. Press dough into the bottom and against the sides of the pan with your fingertips. Bake empty pie shell at 425*F for 10-12 minutes. Now it’s ready to use in your next quiche recipe, or make it a delicious dessert by filling it with pudding or fruit pie filling.

The Necessity of Forethought

I just wanted to insert a little blurb here about the Necessity Of Forethought when it comes to maintaining a frugal grocery lifestyle.

One of the main reasons I plan my menu with my calendar in front of me is because of the Necessity Of Forethought. Take this weekend for example. My husband is away from home on Sunday from about 7:30AM until about 9:00PM. He will need food. He will need both a packed lunch and a packed supper. He prefers not to take food that needs to be reheated, so leftovers are out. And, it has to be food that will keep all day. This means sandwiches and things like granola bars. So, I have to make sure I have bread on hand, and that I have snacky things like granola bars. This means that I have to bake.

BUT, I am away from home all day on Saturday!!! This means that I need to bake before Saturday!
If I didn’t have my calendar in front of me when I planned my menu, I would have been caught off guard and stuck without anything appropriate to pack in my husband’s lunch. The result would have been a trip to the store or he would have had to get food from a restaurant. This would have cut significantly into my food budget! Thus, the Necessity of Forethought. It makes all the difference.

So, not only does it save money, it also saves time and stress. Take beans as another example. In order to keep the budget down, I use only dried beans. This requires a great deal more time than canned beans. It is absolutely essential that I am prepared before a meal requires beans! Once again, the Necessity of Forethought!

When I plan my menu, I use my calendar to help me determine WHAT we’ll need to eat, but also WHEN we’ll need to eat it, and also WHEN I will have time to PREPARE it. In the case of dried beans, if I know I’m making chili on Friday because I’m gone all day and want to have it in the slow cooker, then I need to cook the dried beans BEFORE Friday. So I look at my calendar. If we’ve got appointments on Thursday and I’m running errands, that might not be the best day to do the beans! So, I’ll mark ON MY CALENDAR/To Do List on WEDNESDAY that I have to cook dried beans.
The Necessity of Forethought! It pays off. Really.

*Note: My example of dried beans really isn’t the best one. If you’ve seen my tip on How to Cook Dried Beans, you’ll notice that this is actually something that can be done literally while you are sleeping! But I hope I got the point across anyway.

Honey Butter

This is a spread that just makes it simpler to put honey and butter on your toast or cornbread. Just mix one part butter and one part honey. I usually do 1/2 cup of each. It lasts longer when I make one cup of it. Stir it well until it’s smooth. Voila!

Healthier Butter

I use this butter for spreading on breads. It’s always soft enough to spread, even when I just pull it out of the fridge. It’s healthier than plain butter. You might want to condition your family to this, as the taste is slightly different. Start with a little less olive oil and work your way up. 

One part olive oil
One part butter
Mix well until smooth and fully blended. Store in the fridge.

Taco Soup

1 large onion, chopped
1lb. ground beef or ground turkey
1 packet store-bought or 1/4 cup homemade onion soup mix (optional)
1 packet store-bought or 1/4 cup homemade taco seasoning mix (optional)
Two 14oz. cans chili-style beans (or just plain kidney beans)
2 cups corn kernels (if using canned, don’t drain them – the juice adds nice flavor to the soup)
One 28oz can diced or pureed tomatoes, or 3 cups fresh pureed tomatoes (or 1 can condensed tomato soup plus one can of water)
4 cups beef broth (optional, you can also just add enough water until the soup is the consistency you desire)
Salsa (optional, I add approximately 1/2 cup – 1 cup instead of adding other seasonings)
Taco chips and sour cream for serving

Brown ground beef and onion in a soup pot, breaking it up as it cooks. Stir in onion soup mix and taco seasoning, if using. Add beans, corn, tomatoes, and broth or water and salsa, if using; bring to a boil. Reduce heat to medium low and simmer 45 minutes. Serve with taco chips and sour cream.

Surprise Soup

There are two methods I use to make soup at no extra cost.

1. I keep a large ziplock bag in my fridge. Throughout the week, all vegetable peelings, vegetable ends, etc. get tossed into the bag. The bag usually has a lot of carrot peel, potato peel, celery ends and leaves, onion peels and ends, garlic peel and ends, broccoli stalk peel and ends, etc. I sometimes also have a jar in the fridge that I use to save all the vegetable cooking water from the week. If I cook frozen peas, I drain the cooking water into my “soup jar.”

At the end of the week, dump all your “savings” into a large pot. Cover it all with water and simmer it slowly for a couple of hours. Strain it and save the broth. This is the base of your soup.

Now you have a few options:
-Freeze the broth to use as a base for soups that you have recipes for, or make up your own.
-Turn it into a soup immediately by adding in cooked rice or lentils or beans or WHATEVER, and chop up some fresh veggies and add some seasonings and make a whole new soup.
-Use this liquid for the second Free Soup option below…

2. I have two or three empty ice cream buckets in my freezer. These are the big ones – 4L, I think. One is for chicken, one for beef, and if I have a third, I use it for ham or veggie. Whenever there are leftovers at the end of a meal, I put them into the appropriate bucket. If we have chicken stir fry and there are leftovers, they go into the chicken bucket. If we have shepherd’s pie with ground beef, those leftovers go into the beef bucket. Whenever I add new leftovers, I make sure they are covered with water or broth or leftover cooking liquid from veggies. Then the bucket goes back into the freezer.

When a bucket is full, I let it thaw and pour it into my big soup pot. We reheat it and taste it. Sometimes we need to add some salt or other seasonings to give it more flavor, but usually, it is the most delicious soup ever!

These soups are different every time. But it’s like a taste adventure! And the best part is, it’s FREE! You’re making soup out of things you would have normally thrown away. For us, these soups are usually enough for two meals each. TWO MEALS FOR FREE!

Waste not, want not!

Mulligatawny Soup

This is one of my favorite soups, partly because it is unique (at least to us), but mostly because it is a perfect balance of spicy, savory, and sweet. It is truly a heartwarming soup.

2-1/2 cups chicken broth
1 cup chopped apple
1 cup chopped carrots
7-1/2oz. can diced tomatoes
1/2 cup chopped celery
1/3 cup long grain rice
1/4 cup chopped onion
1/4 cup raisins
1 Tbsp snipped fresh parsley
1 to 1-1/2 tsp curry powder
1 tsp lemon juice
1/4 tsp pepper
1/8 tsp nutmeg
1 cup water
1-1/2 cups chopped cooked chicken

In a large pot, combine all the ingredients, except the chicken. Bring to boiling; reduce heat. Cover and simmer for about 20 minutes or until rice is tender. Stir in chicken and heat through.

Minestrone Soup

This soup tastes like good restaurant fare to me. I double this recipe every time I make it. 

14-1/2 oz. can chicken broth (or just use approximately that amount of homemade broth – either veggie or chicken)
14-1/2 oz. can diced tomatoes
1 cup chopped onion
1 cup shredded cabbage
1/4 cup tomato juice
1/2 cup chopped carrot
1/2 cup sliced celery
1 tsp dried basil
1/4 tsp garlic powder
1-1/4 cups water
15 oz. can white kidney beans, rinsed and drained (I frequently substitute my own cooked red kidney beans and the soup is just as good)
1 medium zucchini, sliced 1/4 inch thick
1/2 of a 9 oz. package frozen green beans (I just use about 1 cup)
2 oz. spaghetti or linguine, broken up
2 Tbsp finely shredded Parmesan cheese

In pot, mix broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, garlic powder, and water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Stir in beans, zucchini, and spaghetti. Return to boiling; reduce heat. Cover; simmer for 10-15 minutes more or till vegetables and pasta are tender. Top each serving with Parmesan cheese.

French Onion Soup

2 Tbsp butter
2 cups onion, chopped
4 cups beef broth
2 Tbsp wine vinegar, optional
1 tsp Worcestershire sauce
pepper, to taste
2/4 cup mozzarella cheese
4 slices French bread

Saute onions in butter for 8-10 minutes. Add broth, vinegar, Worcestershire sauce and pepper. Simmer for 10 minutes. Place soup in 4 ovenproof bowls. Add a slice of toasted French bread to each. Then top with cheese. Broil in oven until cheese is bubbly and beginning to brown.

Variation: Instead of putting soup in ovenproof bowls, just heat it on the stove and put into individual serving bowls. Place toasted bread slices on a baking sheet and top with cheese. Broil in the oven. Then place the bread into the soup bowls.

Serve with a green salad for a complete meal.

Happy Apple Salsa

1 Tbsp jam
1 apple, diced
1 Tbsp finely diced celery
1 Tbsp finely diced carrot
1 Tbsp raisins
1 tsp lemon juice

Put jam in microwave for 10 seconds. Mix the rest of the ingredients together in a bowl. Pour warmed jam over mixture and mix well.

Serve with Cinnamon Baked Pita Chips and milk or yogurt.

Cinnamon Baked Pita Chips

2 tsp sugar
1/4 tsp cinnamon
2 rounds pita bread, split
Nonstick cooking spray or melted butter

Cut pita rounds into wedges; place on a baking sheet. Spray lightly with cooking spray, or brush with melted butter. Sprinkle with cinnamon-sugar mixture. Bake 10 minutes at 350*F or until lightly browned.

Serve with Happy Apple Salsa and milk or yogurt.

Mandarin Broccoli

This is such a bright, colorful vegetable dish! It’s something different and adds a lot to a simple meal.

1/2 cup water
1 cup sliced onion
1 cup carrots, cut diagonally in thin slices
6 large mushrooms, sliced (optional)
2 cups fresh pineapple, chopped
1 Tbsp butter
2 cups fresh or frozen broccoli florets
2 Tbsp honey
2 Tbsp slivered almonds or pine nuts (optional)

Steam broccoli until just tender. Set aside. Saute onion and carrots in water over medium heat for 5 minutes. Add mushrooms, pineapple and butter and saute for 5 more minutes. Add honey and mix well. Fold in broccoli and nuts. Heat through. Serve.

Apples and Onions

This is a little side dish that my kids convinced me to try after we read about it in Laura Ingalls Wilder’s Farmer Boy. It was the first time my kids ranted and raved about how delicious onions are!

2 apples, diced
1 very large onion, sliced or diced
butter

Melt butter in a frying pan. Add apples and onions and fry to your heart’s content! Fry at least until the onions are transparent. The longer you fry them, the sweeter they will be.

Tuna Torpedoes

These can be prepared ahead of time and refrigerated for a few hours until you’re ready to heat them. You can also freeze them by wrapping in the aluminum foil, then sealing in a freezer bag. You'll have to bake them a little longer if you don't thaw them first.

6-1/2oz. can tuna, drained
1 cup grated cheddar cheese
3 Tbsp relish (or chopped dill pickle)
1 green onion, thinly sliced (or 1-1/2 Tbsp finely diced onion)
1 Tbsp prepared mustard
1 Tbsp mayonnaise or plain yogurt
4 hot dog buns, split OR 4 tortillas

Combine tuna, cheese, relish, and green onion in small bowl. Add mustard and mayonnaise. Stir. Spread bottom halves of buns with tuna mixture. Cover with top halves. Alternatively, divide mixture between 4 tortillas and roll up as for burritos. Wrap each sandwich in foil. Bake at 350* for 15 minutes until heated through.

Serve with: Carrot and Celery Sticks, Apple Slices, and a treat for dessert (a cookie, for example)

Tuna Sandwiches

This recipes really stretches one can of tuna. I can use two cans (two times the recipe) for our family of 5 for one meal!

1 6oz. can water-packed tuna, drained
1 rib celery, diced
1/2 carrot, grated
1 slice onion, finely chopped
1/3 cup plain yogurt
1 Tbsp mayonnaise
1 Tbsp pickle relish
2 tsp lemon juice
1 tsp mustard

Blend together thoroughly with a fork to help break up the tuna. Spread onto bread or buns for sandwiches. Add sprouts or lettuce and top with second bread slice.

Serve with:
Raw veggies
Applesauce or apple slices

Molasses Muffins

1 Tbsp sugar
1/4 tsp cinnamon
3/4 cup water
1 egg
3 Tbsp honey
1/2 cup molasses
1 tsp vanilla
2-1/4 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

Mix together sugar and cinnamon and set aside. Whisk together the water, egg, honey, molasses and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add liquid mixture to dry mixture and mix just until moistened. Spoon batter into greased muffin pan. Fill muffin cups until almost full. Sprinkle cinnamon sugar topping over the muffins. Bake at 350*F for 20 minutes.

Gingerbread Muffins

2 Tbsp oil
1 egg
1/2 cup molasses
1/4 cup honey
1 cup water
2 cups whole wheat flour
2 tsp cinnamon
1-1/2 tsp ground ginger
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt

Blend together thoroughly the oil, egg, molasses, honey, and water. Blend dry ingredients together in a separate bowl. Blend dry ingredients into liquid ingredients just until mixed. Fill greased muffin pan cups almost full and bake at 325*F for 20-25 minutes. Cool 2-3 minutes before removing from pan.

Berry Cream Muffins

This is my mom’s absolute BEST muffin recipe. Moist and delicious.

4 cups flour (white or whole wheat)
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries, blueberries, cranberries, or combination of those three
4 eggs, lightly beaten
2 cups sour cream OR plain yogurt (or combination equivalent to 2 cups)
1 cup vegetable oil
1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; add berries and toss gently. Combine eggs, sour cream or yogurt, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400*F for 20-25 minutes. This recipe yields approximately 24 muffins.

White Chicken Chili

1 Tbsp olive oil
2 cups chicken, cut into bite-size pieces
1 onion, chopped
6 cloves garlic, minced or crushed
6 cups water
4 cups chicken broth
One 1lb. package dried white beans
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp cayenne pepper, or to taste (we use a little less)

Heat oil in a large pot over medium heat. Add chicken, onion, and garlic and cook, stirring, until onion is tender and chicken is cooked through. Transfer mixture to a 4- or 5- quart slow cooker. Add remaining ingredients. Cook 9 to 10 hours on Low, or approximately 5 hours on High.

Serve with: shredded cheese and taco chips, or Buttery Garlic Cheese Biscuits, and a green salad

Veggie Chili

1-1/4 cups coarsely chopped onions
1 cup each chopped sweet green and red pepper
3/4 cup each chopped celery and chopped carrots
3 cloves garlic, minced
1 Tbsp chili powder
1-1/2 cups quartered mushrooms (optional)
1 cup cubed zucchini
28oz can diced tomatoes, undrained
19oz can black beans, drained and rinsed (or your own cooked black beans)
19oz can chickpeas, drained and rinsed (or your own cooked chickpeas)
1-1/2 cups frozen corn (or 12oz can, undrained)
1 Tbsp ground cumin
1-1/2 tsp each dried oregano and basil
1/2 tsp cayenne pepper (or to taste)

Spray large saucepan with nonstick cooking spray or a bit of olive oil. Add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat, stirring often, until vegetables are softened, about 6 minutes. Add mushrooms, if using, and zucchini. Cook and stir for 4 more minutes. Add the rest of the ingredients. Stir well. Bring to boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.

Alternatively, you can just dump all the ingredients into a slow cooker and cook for several hours on low. It still tastes great!

Serve with: Tostadas and cheese, or fresh bread and butter, or garlic bread

My Favorite Thanksgiving Menu

I'm posting my favorite Thanksgiving Menu, along with the recipes today, in case you're looking for inspiration for the upcoming Thanksgiving. (For Canadians, Thanksgiving is on Monday, October 10th.) It's not the cheapest menu you'll find, but it's truly delicious!

Rosemary, Sage & Orange Turkey
Roasted Maple-Cranberry Sauce
Golden Mashed Potatoes
Stove-Top Stuffing (Yes, I use BOXED stuffing because it's what my family likes best! However, if you'd like a homemade version, try the one below. Last year, I found a great cornbread one at Walmart or Superstore. I'll be keeping my eyes out for that same one again. I think it had cranberries in it.)
Traditional Bread Stuffing
Better Pumpkin Pie
Colorful Tossed Salad
Amandine Green Beans (or cooked peas)

Colorful Tossed Salad

Parmesan Dressing:
1/2 cup mayonnaise
 1/4 cup grated Parmesan cheese
3 Tbsp milk
1 tsp sugar
1 tsp dill weed
1 tsp lemon pepper
1/4 tsp onion powder

Salad:
1 medium head of lettuce, cut up
6-8 radishes, thinly sliced
3-5 green onions, thinly sliced
1/2 cup diced medium or sharp Cheddar cheese
2 medium tomatoes, halved, seeded and diced

Parmesan Dressing: Stir all ingredients well in jar. Chill until needed.

Salad: Combine first 4 ingredients in large bowl. When ready to serve, drain tomato and add to lettuce mixture. Add dressing as needed. Toss to coat. Serves 8 to 10.

Better Pumpkin Pie

1-1/2 cups crushed ginger snaps
1-1/2 Tbsp canola oil
2 eggs
1 scant cup loosely packed brown sugar
1 tsp finely grated orange or lemon peel
1 tsp each ground ginger, cinnamon, ground cardamom and salt
1/8 tsp each ground allspice and mace
1 12oz. can evaporated milk
1 14oz. can pumpkin puree (not pumpkin pie filling)

Place crumbs in a deep-dish 9- or 10-inch pie plate. Drizzle with oil. Using a fork, stir to moisten. Using your hands, press crumbs against the bottom and up the sides of the pan - the crust should look crumbly. Refrigerate while making the filling, allowing the crust to set a little.

Lightly beet eggs. Whisk in brown sugar, grated peel, spices and salt. Whisk in milk and pumpkin puree. Pour over crust. Place pie on a baking sheet. Bake in center of a preheated 300*F oven until center is almost set when pan is jiggled, 60 to 75 minutes. Let cool, then refrigerate until ready to serve.

If you want to make this ahead of time, make the pie filling and the crust the day before, but wrap and refrigerate them separately. Fill the crust and bake the pie on serving day. 

Traditional Bread Stuffing

1 loaf whole grain bread (My favorite is Squirrely Bread. I buy it at Costco. It's more expensive than other breads, but for special occasions, it's unbeatable. It is the best price at Costco.)
2 Tbsp olive oil
4 stalks celery, finely chopped
2 small onions, finely chopped
1 Tbsp poultry seasoning
1 tsp salt
1 apple, such as McIntosh or Granny Smith, cored and chopped (skin on)
1 cup dried cherries
1/2 cup chicken broth

Cut crusts from bread. Tear bread into small pieces that measure about 10 cups. Spread out on 2 baking sheets and lightly toast in a preheated 350*F oven for 10 minutes. Turn into a very large bowl.

Heat oil in a large, wide frying pan set over medium heat. Add celery, onions, poultry seasoning and salt. Stir often until onions are soft, 12 to 15 minutes. Add apple and cherries. Stir occasionally, until apple starts to soften, 5 to 7 minutes. Turn over toasted bread and drizzle with half of the broth. Stir to mix evenly. The stuffing should be moist, not soggy. Cool mixture completely before stuffing turkey.

You can prepare this up to 3 days ahead of time. It will keep with covered in the fridge. Bring to room temperature before stuffing the turkey.

Golden Mashed Potatoes

8 large Yukon Gold potatoes
3 large cloves garlic, peeled and crushed
1 cup sour cream or plain yogurt
1/2 cup milk
1 Tbsp Dijon mustard
1/2 tsp salt
1 1/2 Tbsp each chopped fresh thyme leaves and chopped chives

Scrub potatoes but don't peel them. Cut into halves and place in a very large, wide saucepan. Add garlic. Cover with water and bring to a boil. Reduce heat, partially cover and simmer until fork tender, about 20 to 25 minutes.

Drain potatoes and garlic. Return to saucepan set to low heat. Using a potato masher, or a mixer, coarsely mash. Add sour cream or yogurt, milk, mustard and salt. Mash to desired consistency. I personally like to whip mine with an electric mixer. Stir in thyme and chives.

If you decide to prepare this ahead of time, do not add the thyme and chives. Just before serving, reheat, stirring often. Add more milk if it becomes too dry. Then stir in the thyme and chives just before placing into serving bowl.

Roasted Maple-Cranberry Sauce

3 cups fresh or frozen cranberries
1/4 cup plus 2 Tbsp real maple syrup
2 Tbsp water
1 lime
1 shallot, minced
1/2 tsp dried tarragon
1/4 tsp salt

Place cranberries on a pie plate and drizzle with 1/4 cup maple syrup and water. Using a zester, peel strips of lime; stir into mixture.

Bake, uncovered, in a preheated 350*F oven, stirring occasionally, until cranberries break down and sauce is bubbly, about 1 hour. Remove from oven. Squeeze in juice from lime and stir in remaining 2 Tbsp syrup, along with shallot, tarragon and salt.

The sauce will keep well, covered and refrigerated, for up to 2 weeks. Bring to room temperature before serving.

Rosemary, Sage & Orange Turkey

14-16 lb turkey
6 sprigs fresh rosemary
1 bunch fresh sage
1 orange
2 cloves garlic, minced
1 tsp olive oil
1/2 tsp each salt and ground black pepper
12 cups Stuffing

Remove neck and giblets from turkey. Discard or save for gravy, if you wish. Rinse turkey inside and out with cold running water. Pat dry with paper towels. Place turkey, breast side up, on a rack in a large roasting pan. Cut rosemary sprigs into smaller pieces. Coarsely chop sage, including stems. Using a vegetable peeler, slice 4 thick strips of peel from orange. Carefully cut away any white pith - you just want the fragrant peel. Place rosemary, sage and orange peel into a bowl. Add garlic, oil, salt and pepper. Mix well. Using your fingers, loosen skin from each breast. Tuck herb mixture under skin.

Lightly pack neck cavity with just enough stuffing to fill. Remember that the stuffing will expand during roasting. Bring neck skin up over back and secure with skewers or sew shut. Fill body cavity with remaining stuffing. Tuck legs under skin flap. After stuffing, ensure that the turkey is still breast side up.

Lightly brush or spray turkey with a little more oil. Tent pan with foil. Roast in a preheated 325*F oven for 2 hours.

Discard foil. Continue roasting (you don't have to baste) until a thermometer inserted in thigh registers 180*F - this will take anywhere from 2 to 4 hours, depending on the size of the bird. Make sure to check on the turkey after 3 1/2 hours of total roasting time to determine how much more cooking time is needed. IF the turkey starts to brown too much before it's fully cooked, cover dark spots with foil.

When done, cover with foil and let stand at least 20 minutes before carving. Discard skin and herb mixture and scoop stuffing into a serving bowl before carving.

Make Ahead Tips: You don't want to stuff the turkey ahead of time because it's not good kitchen hygiene and can be a breeding ground for harmful bacteria. However, you can still prepare the herb and orange mixture and tuck it under the skin. Cover and refrigerate it overnight. Then you just need to stuff the turkey just before roasting.

My mom has had great success with cooking her turkey a few days ahead of time and carving it. Then she places the meat into a roaster. She layers the meat with a bit of gravy between layers just to keep it moist. Then on Thanksgiving Day, she just slowly reheats it in the oven. This saves a LOT of time and work when the house is full of people and she'd rather be socializing than dealing with a big bird and lost of dirty dishes!

Amandine Green Beans

This recipe is extremely simple. It is truly surprising how rich and delicious it tastes.

2/3-1 lb. fresh green beans or 2 cups frozen green beans, whole, cut, or French style
1 Tbsp melted butter
1/4 cup almonds, slivered or sliced

Cook green beans. Saute almonds in butter until lightly golden and fold in hot cooked green beans.

Taco Beef

1 lb. ground beef
salt and pepper, to taste
1/3 cup tomato paste
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp chili powder
1 tsp oregano
1/2 tsp cumin
1/4 tsp red pepper flakes
1 cup milk

Brown beef in large skillet. Drain. Add rest of ingredients. Simmer for 20 minutes. Done!
Use for taco salad, nachos, taco soup or Southwestern Pizza.

Super Nachos

12 large baked tortilla chips
1/2 cup shredded Cheddar cheese
1/4 cup refried beans
2 Tbsp chunky salsa

Arrange chips in a single layer on a baking sheet. Sprinkle cheese evenly over chips. Spoon 1 tsp. beans over each chip; top with 1/2 tsp. salsa. Heat in the oven at 350* until cheese has melted. Makes 2 servings.

Variation: Don’t measure anything. Just spread a layer of chips to cover the baking sheet. Then sprinkle desired amount of cheese over top. Then put “blobs” of refried beans over everything. Heat in the oven as above, but save the salsa on the side for dipping.

For a real gourmet treat, replace the beans, or add cooked ground beef with taco seasoning (I make my own instead of buying the packages at the store) and serve with sour cream and/or guacamole. Make a big meal of it by having shredded lettuce, chopped cucumbers, chopped tomatoes, chopped peppers, green onions, etc. on the side. You can make individual taco salads on your plates. Make it a buffet meal!