7 Leftover Tureky Recipes

1. Next Day Turkey Soup - Use leftover turkey to simmer up a healthy easy-to-make pasta soup using Progresso® Chicken Broth, sweet potatoes and green beans.  Click here for Betty Crockers recipe and how to video.


2. Turkey and Corn Enchiladas - Real Simple has a simple recipe to create this Mexican flavored dish that uses only 2 cups of leftover Turkey.  Click here to get recipe.

3.  Turkey Chili - In 30 minutes you can create this Turkey chili recipe from the Food Network.  Click here for recipe.

4. Turkey Cranberry Croissant Sandwich -
Turkey sandwich are high of the popular leftover Thanksgiving food menu with this recipe from Eat Turkey you can create a delicious turkey cranberry sauce sandwich.  Click here for complete recipe

5.  Turkey Pot Pie - Prepare and serve  McCormicks quick and Tasty Turkey pot pie as your day after Thanksgiving meal using up 3 cups of leftover turkey.  Click here for recipe.

6. BBQ Turkey Sandwich - Simple and quick  to make with 1lb shredded leftover turkey, 1 cup BBQ sauce,  kaiser rolls. combine BBQ sauce and turkey in skillet over medium heat until desired temperature. Spoon onto rolls

7. Turkey Salad -  Use leftover turkey to make The Perfect Pantry's Turkey salad recipe.  Click here for recipe.

7 Leftover Cranberry Sauce Recipes

Once our bellies are full and the leftovers are placed in the fridge it is time to think about what we can create with the many filled containers of leftovers.

One leftover that I have never given much thought to its after Thanksgiving use is the Cranberry sauce.  Do you create a leftover recipe with your leftover cranberry sauce?

Here are 7 creative uses for leftover cranberry sauce:


1.  Pancakes -  To create cranberry pancakes just Add 1/2 cup cranberry sauce to your pancake batter.


2. Cranberry Sauce Cookies - After the Thanksgiving celebration ends we begin thinking about the next big celebration that is just weeks away - Christmas.  Which also means getting ready to bake our cookies and treats.  Now you can begin your holiday baking using your leftover cranberry sauce to create these not only yummy cookies but pretty ones as well.  Click here for complete Cranberry sauce cookies from Tea With Friends.


3. Cornbread - Serve warm cranberry cornbread with a leftover Turkey chili by adding one cup leftover cranberry sauce to your cornbread mixture.

4.  Meatballs - A simple post Thanksgiving appetizer or meal is easy to create using frozen meatballs,  Mix equal parts cranberry sauce and chili sauce then place frozen meatballs into your crock pot, pour sauce over and cook on low heat.

5.  Syrup - Make your own cranberry syrup using your leftover cranberry sauce.  Place 1 cup cranberry sauce and 2 tablespoons maple syrup in sauce pan over low heat mixing and heat for about 10 minutes . Cool and serve over pancakes, waffles or french toast.


6. Cranberry Sauce Muffins- Quickly turn your cranberry sauce into a sweet muffin for the post Thanksgiving breakfast with this recipe from Betty Crocker.  Click here for complete recipe.

7. Turkey Cranberry Croissant Sandwich
Turkey sandwich are high of the popular leftover Thanksgiving food menu with this recipe from Eat Turkey you can create a delicious turkey cranberry sauce sandwich.  Click here for complete recipe

Apple Cider Floats

Most of us grew up drinking root beer floats on warm summer nights and now with cool crisp fall nights why not try a Apple cider float with this creative recipe from Our Bites.  Click here to begin a new tradition in your home during the fall months with Apple cider floats.

10 Ideas for Mashed Potatoes

 Just when you thought everyone’s favorite side dish couldn’t get any more tantalizing, it has. Ten times over. New takes on the old standard mashed potato recipe include Toasted Garlic and Smoked Paprika; Olives and Lemon; Bacon and Blue Cheese; and more.  Click here for 10 Mashed Potato ideas from Real Simple.

Choosing and Preparing Your Thanksgiving Turkey

More Than You Ever Wanted to Know About Turkey’s
By: Susan Fox

If you’re like me, you have been lamenting about what kind of turkey to buy this year. With all the different choices out there maybe this little guide will help you choose which is best for your family.

Frozen- Commercial turkey’s that have been chilled below 0 degrees F. These turkeys are flash frozen and can be fresher than fresh unfrozen turkeys. These are usually the most economical. They are often injected with a solution that may contain butter or fat, chicken broth, water or stock and seasonings. They have usually been given antibiotics and growth hormones.
Fresh-These turkeys have never been chilled below 26 degrees F. Be sure to check their “use by” or “sell by” dates.
USDA Organic- certified to have no hormones or antibiotics, raised on land that has been pesticide free for at least 3 years.

Natural- This means no artificial ingredients or colorings or preservatives have been added. It does not however mean that it has not been given antibiotics.

Kosher- This means they have been grain fed and have not been given antibiotics. They have been allowed to roam freely. They have been soaked in a bringing solution which adds flavor and weight.

Hen Turkeys- Are generally usually weighs between 8-16 lbs.
Tom Turkey- Are generally male and usually weigh between 18-32 lbs.

Free Range- To be labeled free range the turkeys must have access to the outdoors for a certain amount of time each day. This does not guarantee that they are organic or have not received antibiotics or hormones.

Young Turkey- A turkey of either sex that is less than 8 mo. old. Most turkeys reach market maturity at 4-5 months of age. Often considered to be more tender.

Basted or Self Basted- Turkeys that have been injected with a solution that may contain butter or fat, chicken broth, water or stock and seasonings.
Premium Brand Turkeys- Producers of these turkeys claim superiority because of the use of high quality feeds.

Heirloom or Heritage Turkeys: The latest trend in Turkeys. Also called “standard turkeys.” They are more costly and time consuming to raise. They are allowed to mature longer and are said to taste much better.

If you are interested in finding out where to purchase organic or free range turkeys locally check out the Eat-Well Guide Website. They also have information on organic farming.
** http://www.eatwellguide.org/i.php?pd=Home **



The following information was found at Whats Cooking America http://whatscookingamerica.net/Poultry/TurkeyBasics.htm


How Much to Buy
• One (1) pound of raw turkey per person which includes a moderate amount for leftovers.

• 1 1/2 pounds per person, if you have hearty eaters or want ample leftover.

• 3/4 pound of whole turkey per person for no leftovers.

• Uncooked, boneless turkey roast - at least 1/3 pound per person.

• Uncooked, bone-in turkey breast - 3/4 pound per person.

How To Defrost or Thaw Turkey:
Turkey should be thawed it its original plastic wrapper. Place it on a try or in a pan to catch any juices that may leak. Every five (5) pounds of turkey will require 24 hours of thaw time in the refrigerator (i.e., a 15-pound bird will take three (3) full days).

Start defrosting the frozen turkey in the coldest part of the refrigerator, in the back. - NEVER DEFROST TURKEY AT ROOM TEMPERATURE, since bacteria multiplies and breeds at room temperature.

Following information on thawing turkeys from the National Turkey Federation:

Refrigerator Turkey Thawing Time (40 degrees F.)
Turkey Weight Days to Allow for Thawing Turkey
4 to 8 pounds 1 to 2 days
8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

How To Stuff Turkey:
Advice on Stuffing a Turkey Safely
Prepare stuffing safely. Mix and stuff the turkey just before roasting it. If more convenient, the wet and dry ingredients can be prepared ahead of time and chilled. Do not stuff the turkey ahead of time. The turkey insulates the stuffing from the refrigerator's cold and can keep the stuffing in a dangerous temperature range (40 degrees to 140 degrees F.) that allows bacteria to multiply.
Be sure the turkey is completely thawed.

Remove the plastic wrapper from the turkey. Don't forget to remove the paper wrapped packet of giblets and the neck found in the body and nice cavities.

Blot turkey inside and out with paper towels.

Stuff the bird properly. The turkey should be stuffed loosely about 3/4 cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165° F. internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:
• Tuck wing tips back under shoulders of bird (called "akimbo").
• Add 1/2 cup water to the bottom of the pan.
• In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, and then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
How To Roast the Stuffed Turkey:
Cook at the proper temperature. The stuffed turkey should be placed immediately in a preheated oven set no lower than 325° F. Cooking overnight in a "slow" oven is not recommended since food borne bacteria can form under these conditions.

For safety and doneness, the internal temperature should be checked with a meat thermometer. The meat thermometer must be placed properly in the thigh joint. Safe cooking relies on the use of a meat thermometer. The USDA has come up with a one-temperature-suits-all for poultry safety: 165° F.

• Several types of thermometers are available on the market: regular, oven-proof; instant read and digital; pop-up timers; and microwave-safe thermometers.

• Make sure the thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof thermometer may be placed in the thigh joint of the turkey to check the internal temperature at intervals during the cooking time. Or an instant-read may be used periodically to check the internal temperature during cooking.

• After each use of your meat thermometer, wash the stem section of the thermometer thoroughly in hot, soapy water.

• If your turkey has a "pop-up" temperature indicator, it is also recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wine, and the thickest part of the breast with a meat thermometer.

The temperature must reach a minimum of 165° F. in the thigh before removing from the oven. The center of the stuffing should reach 165° F. after stand time.

Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it's loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 15 to 20 minutes, so the meat can firm up and hold the juices, making it easier to car

Turkey Cooking Times:
The new roasting times are based on the recommendations above and on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.
Approximate Turkey Cooking Times:

UNSTUFFED TURKEY
4 to 8 pounds.............1-1/2 to 3-1/4 hours
8 to 12 pounds................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

STUFFED TURKEY
8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours

NOTE: It is safe to cook a turkey from the frozen state, but the cooking time will take at least 50% longer the the above recommended time for a fully thawed turkey. Remember to remove the giblet packages before your start the cooking.

19 Slow Cooker Thanksgiving Dinner Ideas eCookbook

Thanksgiving is one of the largest and most cherished meals a family enjoys together each year, and it's also a great time to pull out your slow cooker! The Thanksgiving feast includes turkey, traditional sides such as sweet potatoes and green bean casserole, as well as soups and desserts. It can sometimes be daunting to manage all of those dishes at once and with one oven. Add your slow cooker! To help simplify your Thanksgiving preparation, the editors of AllFreeSlowCookerRecipes.com  have collected slow cooker versions of traditional Thanksgiving food, from Thanksgiving dressing recipes and make-ahead Thanksgiving squash recipes, to cooking Thanksgiving turkey into our latest eCookbook, 19 Slow Cooker Thanksgiving Dinner Ideas, to offer you some great slow cooker recipes you can try this Thanksgiving.

This 19 Slow Cooker Thanksgiving Dinner Ideas eCookbook is full of mouth-watering and easy slow cooker appetizer recipes, including slow cooker potato soup, slow cooker Thanksgiving turkey recipes, side dishes, stuffing, desserts and more. No matter which slow cooker Thanksgiving recipes you decide to make, your slow cooker will ensure that your house smells delicious!


Click here to get your free 19 Slow Cooker Thanksgiving Dinner Ideas eCookbook

4 Thanksgivng Side Dishes Kids Will Gobble Up

Sweet Potato Crunch

Sweet potatoes can be a hard sell to the under-10 set. Try sweetening the superfood with orange peel and pumpkin-pie spice, then top with a crunchy layer of corn flakes, brown sugar, and pecans. You just might win a few converts.  Click here for full recipe from Parents.com.

 Scalloped Corn

On first look, your kids might turn up their noses at this corn casserole. With a base of corn, French onion sour cream dip, and corn muffin mix, what it lacks in appearance it more than makes up for in creamy decadence.  Click here for full recipe from parents.com




Dad’s Famous Broccoli Dish

my kids favorite side dish at every holiday and birthday is Dad's famous broccoli dish - just don't tell your kids what the ingredients are

2 10-oz. packages frozen, chopped Broccoli
1 can cream of mushroom soup
1 cup pure mayonnaise
2 eggs well beaten
1 cup sharp cheddar cheese
1/2 cup sliced almonds
salt and pepper to taste
2 packages of Ritz crackers

Directions

Defrost/thaw Chopped broccoli

Mix together in large bowl: broccoli, cream of mushroom soup, mayonnaise, eggs, cheese, almonds, salt and pepper.

Butter a 9x13 casserole baking dish and pour mixture into dish.

Crush the Ritz crackers in a zip lock bag, then pour over top of broccoli mixture

Bake at 375 degrees for 30 minutes

Cheesy Potatoes

This make-ahead potato dish is the ultimate comfort food for the whole family. To make it even more kid friendly, swap Gruyere for Cheddar or another cheese your kids like. Click here for full recipe from Parents.com

Easy Chessy Appetizer - Pillsbury's Crescent Bacon Cheddar Pinwheels

Score major points on game day or any day for that matter by preparing a quick gourmet snack:
Crescent Bacon Cheddar Pinwheels! Using Pillsbury's classic dough, just unroll, add ingredients, roll back up and bake. The end result is a homemade, oven-warmed treat that will surely be a winner.

In this quick video clip, Pillsbury demonstrates how to create this game day snack:  See the full Crescent Bacon Cheddar Pinwheels recipe below




Pillsbury's Crescent Bacon Cheddar Pinwheels

 INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)

DIRECTIONS
1Heat oven to 350°F.2If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle.3Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.4Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.5Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.


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Three Deliciously Easy Harvest Soups to Warm Your Soul

By Lisa Keefauver
Turkey,Squash, and Pasta Soup
1 tablespoon olive oil

2 medium stalks of celery, coarsely chopped

1 medium onion, coarsely chopped
1 teaspoon dried sage
6 cups reduced sodium chicken broth
3 cups cooked, chopped turkey
1 1/2 cups uncooked tri-colored pasta (your favorite pasta will do)
1 1/2 cups cubed butternut squash
peppered to taste preference

Sautee celery,onion and sage in olive oil over medium heat until onion is soft.
Stir in remaining ingredients and heat to a boil. Reduce heat to medium and cover.
Cook for 12-15 minutes, until squash and pasta are tender.

 
Chunky Tomato Soup
2 tablespoons olive oil

2 medium celery stalks, coarsely chopped

2 medium carrots, coarsely chopped

2 cloves of garlic, finely chopped

2 cans (28oz each) plum tomatoes, undrained
2 cups water
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth

Heat olive oil over medium heat.
Add celery, garlic and carrots; cook 7 minutes until carrots are crisp.
Stir in remaining ingredients and bring to a boil.
Reduce heat to low;cover and simmer one hour.
Garnish with fresh basil and fresh parmesan cheese.


Curried Squash Soup
1 tablespoon butter

1 medium onion, chopped

1 clove of garlic

1 finely chopped

1 3/4 cups reduced sodium chicken broth
1/2 cup apple juice
2 boxes frozen winter squash (10 oz each), thawed
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 cup half-and-half

Heat butter over medium heat.
Add onion and garlic; cook 5 minutes until tender.
Stir in all remaining ingredients except half-and-half; heat to a boil.
Simmer for 5 minutes before adding half-and-half.
Stir in half-and-half and cook until hot. Do not boil.



White Cheddar Biscuits will make a wonderful addition to any of the above soups!
4 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
1/2 cup shortening
1/4 cup butter
1 1/2 cups shredded sharp white cheddar
2 tsp black pepper
1 1/2 cups milk
1 egg
1 tsp water

Preheat oven to 400 degrees F
Lightly grease a large baking sheet.
Combine first 3 ingredients in a large bowl.
Use a pastry blender to cut in shortening and butter.
Add cheese and pepper; mix well.
Add milk and stir until moist.
Place dough on a lightly floured surface; knead dough until smooth.
Divid dough into 2 inch round biscuits.
Whisk together egg and water; brush over top of biscuits.
Bake for 12-15 minutes until golden brown.

Simple and Yummy Thankful Rolls

Want a fun, new tradition to add to your Thanksgiving festivities?

How about making some "Thankful Rolls". These are kind of like fortune cookies...but for rolls...with personalized messages.

We found this new fun tradition over at the Idea Room.

Click here for complete HOW TO make your own Thankful rolls this Thanksgiving.

Fun Filled Omega 3 DHA Crepes

When your kids begin to tell you they need and want more Omega 3 in their diet you know it’s time as a mom to search for creative ways to incorporate Omega 3 into their diet. Yes that’s me the mom who was told by her 9 year old that he needed more Omega 3 in his diet for his heart and brain.

With a variety of eaters in our home I have discovered that my daughters crepe recipe is a perfect way to get extra Omega 3 into our diets.  Her crepe recipe calls for both eggs and milk and by using Horizon brand you will be including Omega 3 DHA in your crepes.  An your family can  even choose to fill their crepes with fillers that contain Omega 3 as well. (see list below).

Crepes are easier then you think to make and your entire family will enjoy filling and eating them while getting a good dose of Omega 3 DHA.

Savannah’s Crepes
5 eggs (Horizon brand with Omega 3 DHA)
1 2/3 cups milk (Horizon brand with Omega 3 DH)
2  ½ tablespoons butter, melted
1  ¼ cup all purpose flour
2 ½ tablespoons whit sugar
½ teaspoon salt

Mix all ingredients in a blender.  Pour desired amount in a prepared stove top frying pan (prepared with melted butter) .  Allow batter to cover entire pan to create a large round crepe. Once fully cooked on one side flip it over to finish cooling opposite side.

Remove from pan fill center or crepe with assorted fillings and roll crepe style and enjoy.

Omega 3  crepe filling ideas:
Broccoli
Spinach
Strawberries
Raspberries
Blackberries
Walnuts
Salmon
Tuna
Shrimp

Are you wondering what the BIG deal about Omega 3 DHA is? 

What is DHA?

Omega-3’s, also known as “good fats”, are a group of essential fatty acids. There are 3 types of omega-3’s: ALA, EPA and DHA. DHA is considered to be one of the most important of the Omega-3’s.  It is a major structural fat in the brain and eyes, accounting for up to 97% of the omega-3 fats in the brain and up to 93% of the omega-3 fats in the retina.  Scientists agree that DHA consumed in the diet can become available to support brain, eye and heart health.

Why is DHA important for your kids?
While all Omega-3’s are important, research tells us that DHA may offer the greatest number of distinct health benefits. It has been widely studied for its impact on brain and visual functioning and its role in supporting heart health.

How much DHA is recommended?
·       DHA is found primarily in fatty fish, and many Americans, especially kids, don’t get enough of these foods to get the recommended amount of DHA in their diets.
·       160 mg of DHA a day is recommended by leading health authorities for the general population. However, the average American consumes only 60-80 mg per day.
·       Children often have even lower intake – children ages 1-6 years old were shown to have an average DHA intake of 20 mg/day.

Now - Share how you sneak Omega-3’s into your family’s diet for a chance to win a $500 Grocery Shopping Spree!

DHA belongs to a category of healthy fatty acids known as Omega-3's. DHA is a major structural fat in the body, and has been shown to support brain, heart and eye health. Not only is DHA found in foods like salmon and eggs, but it can also be found in Horizon® Organic Milk enhanced with DHA Omega-3. Learn more about Horizon’s commitment to healthy families at http://www.horizondairy.com/everyday-nutrition/dha-omega-3/

This is a sponsored conversation written by me on behalf of Horizon.  The opinions expressed by me do not necessarily reflect the view of the Horizon Organic brand.

Cute and Edible Acorn Donut Holes

My kids enjoy donut holes as much as I do - what a fun surprise it would be to make these simple and fun Fall acorn donut hole treats this Fall.  Let your kids help you make a batch to eat as a  breakfast treat or bring to their classrooms during a fall celebration. Click here to get the complete how to instructions from Come Together Kid.

Halloween In The Crock Pot Recipes

Get out your trusty Crock Pot and use it to Simplify your upcoming Halloween celebrations with these festive recipes such as Autumn sausage casserole, pizza soup, carmel apples, and many more from A Year Of Slow Cooking. 

Click here for a list of Halloween Crock Pot recipes and full how to instructions from Year Of Slow Cooking.

Chex Apple Pie Mix - Fall Snack Mix

Mix up a batch of this fruity and sweet snack mix - Quick to make and Quick to be eaten.  Perfect for serving at your fall celebrations or as a yummy school snack.  Click here to get the full recipe from Taste Of Home.

Meal Swapping ~ Simplify Your Dinnertime

Meal Swapping ~ Simplify Your Dinnertime Dilemma by Co-op Cooking with Your Girlfriends By: Trish Berg


The rain pitter-pattered on the roof as I snuggled under our old quilt on the couch with my toddler reading If Your Give a Mouse a Cookie for the fourth time. My stomach began to grumble as I realized that five-thirty had rolled around quicker then I had expected. My older children were diligently working on their homework and my son was playing in the playroom. I had no dinner on the table, and nothing thawing from the freezer. Was I worried? No way. I knew that in about a half hour, a warm, home cooked meal would be delivered to my door for my family to enjoy.

I am not wealthy. I have not hired a caterer. Yet three days a week dinner is delivered to my door. Like clockwork, the meals come, and my dinnertime stress is diminished. My kitchen counters stay clean, and my family enjoys wonderful recipes like meatballs and sausage with oriental slaw salad, or poppy seed chicken with broasted potatoes and applesauce.

It is really simpler than you might expect. The solution to my dinnertime dilemma is co-op cooking, or meal swapping. I am not a miracle worker, I am not rich, and I am certainly not a chef. I am a mom, who happens to know other moms who live life as hectically as I do. We are girlfriends who were seeking an inexpensive, simple solution to our dinnertime dilemma.

Through co-op cooking, we share the cooking responsibility for our families. We save time, money, and stress, and build deeper friendships with one another through co-op cooking. For about one to two hours of meal preparation, and about thirty minutes of meal delivery time one day a week, I am blessed with four nights of homemade dinners.

It all started about two years ago when one of my girlfriends approached me about forming a cooking co-op. It almost sounded surreal at first, but since we were all struggling with dinner, we decided to give it a try. At a cozy table in a local restaurant we met to plan our meals. Over cold glasses of iced tea, we discussed what meals would work best for our families. Each of us picked a cooking day and delivery time, then with recipe cards in hand, we planned three months worth of family friendly meals.

That was two years ago, and my co-op is going strong. We have gone through many changes, and have been able to adjust our co-op along the way. Co-op cooking has a life cycle for some families, and they may choose to leave after six months or a year. My co-op has seen three families eventually leave and two new families join. Some families left because their schedule changed, their children are now in school, or they simply wanted to try and cook all of their own dinners once again. Each girlfriend that has left our co-op has expressed a future desire to join another co-op someday, and would strongly recommend co-op cooking to anyone looking to simplify dinner. My friendships with my girlfriends who left the co-op are still stronger because of co-opping together, and I have built new friendships with my current co-op families.

Co-op cooking provides tremendous time and financial savings, and simplified trips to the grocery store. But high on the list of benefits is that even in the midst of sometimes hectic days, I no longer stress about what to make for dinner!

Cooking co-ops can take many forms, and that’s one of the beauties of the co-op – each one develops its own personality, reflective of the different communities with distinct needs. Some cooking co-ops are neighborhood co-ops. Other families might co-op with co-workers, church members, civic organizations, or extended family members. Cooking for one another’s families is a natural extension of neighborhoods, churches, community service groups and friendships. Any definition of community has the potential to develop a successful cooking co-op partnership.

So on those gray, dreary days when the rain is falling, and you have no idea what to make for supper, rest assured that your girlfriends are there for you with a warm smile, a quiet wink, and a delicious dinner in hand!

Suggestions for Starting Your Own Cooking Co-Op
1. Ask a few close friends to pursue the co-op with you. Choose friends with
families around the same size as yours, with similar tastes and lifestyles, and who
live nearby so delivery is not an added burden

2. Choose recipes to start with that are your family favorites and are kid friendly.
But don’t feel the need to limit your co-op to only kid friendly recipes. After all,
you are cooking for the grown ups as well.

3. Purchase inexpensive, glass baking dishes with lids and Ziploc containers to share
meals; do not expect to get the exact dishes back you sent out.

4. Be honest about food likes and dislikes, and possible food allergies up front when
you plan your meal calendar.

5. Buy in bulk for your meals, when items are on sale, and try to budget recipes so
you don't make two expensive ones in a row (i.e. pot roast is more expensive then
pizza burgers)

6. Meet every three months to plan your meals. Give each family the opportunity to
leave the co-op each quarter, guilt free.

7. Have one co-op member write out or type up your three month co-op meal calendar and distribute it to each co-op family to hang on their fridge.

8. Delivery times can vary depending on what works for each family. If you deliver at dinnertime, have the meal cooked and ready to eat. If you deliver in the morning, have your meal prepared with baking instructions; that way it is fresh out of the oven at dinnertime. Have delivery times printed on the meal calendars.

9. Stick to the meal calendar. However, if you must change your recipe or adapt your delivery time, let your co-op partners know in advance.

10. Be flexible with one another when life throws you a curve ball, like a sick child, a broken down car, or unexpected circumstance. Have a meal back up plan for those nights agreed upon at the outset, like switching days or having pizza delivered if you are in a pinch.

11. Decide what constitutes a meal at the outset. We only prepare and deliver two dishes: a main dish and a side or dessert. Each family is responsible for adding sides, salad or bread to complete the meal on their own.

12. Relax and enjoy the ride. Don’t expect your co-op to last forever, since co-ops do have life cycles. If co-op members leave, try and find new families to fill in the gaps and give it a try. Co-ops with three to five families usually work best.

Trish Berg is author to 4 books, including Rattled-Surviving Your Baby’s First Year without Losing Your Cool and A Scrapbook of Christmas Firsts. Read more of Trish’s columns, tips, and download tons of free stuff to help you simplify motherhood at www.TrishBerg.com.

Two Simple Dinner Recipes Kids Love

TWO Simple  recipes from Trish Berg 

Two Cup Casserole


In a large mixing bowl combine:

2 cups uncooked macaroni noodles
2 cups shredded cheddar cheese blend
2 cups milk
2 cans "cream of something" soup (I use chicken)
2 cans corn (drained)

Stir.

Pour into a greased 9x13, cover with foil

Bake for 1 hour in a preheated 400` oven

Test noodle for done-ness, as ovens vary.

Side Dish Options: Add a salad and loaf of garlic and dinner's done!

*Note: Can be prepared the night before, cover with foil and put in fridge.

*Note: Can use 1 C/1can method will make a nice 8x8 casserole.


Sweet and Saucy Meatballs


1 bag frozen meatballs (32 to a bag)
(Note: Or you can make your own from scratch if you prefer)
2 cans tomato soup
1/2 cup brown sugar
1/4 cup vinegar

Lay meatballs in 9x13 glass baking dish. In mixing bowl, whisk together soup, sugar and vinegar. Pour over top of meatballs, and bake at 350 for one hour.

SIDE DISHES: Goes great with mashed potatoes and corn on the side.


Trish Berg is author to 4 books, including Rattled-Surviving Your Baby’s First Year without Losing Your Cool and A Scrapbook of Christmas Firsts. Read more of Trish’s columns, tips, and download tons of free stuff to help you simplify motherhood at www.TrishBerg.com.
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Monster Burgers

By Lisa Keefauver

Here is a fun October lunch or dinner time meal for your family that will get the whole family talking (or laughing) about it!

Monster Burgers

INGREDIENTS
8 all white turkey burgers
8 buns
8 slices of your favorite cheese
8 slices of ham
16 slices of pickle
Ketchup


1) Grill or broil burger to perfection

2) Place burger on bottom half of the bun

3) Use a table knife to cut the cheese slice in half using a zig-zag pattern like teeth. Put half of the cheese on the patty, hanging over the bun so it looks like teeth are hang off one side.

4) Take one slice of ham and fold it over in a tongue pattern. Put the ham on top of the "teeth". Top the ham with the other slice of zig-zagged cheese. Top with the half of the bun.

5) Put 2 pickle slices on top of the bun as eyes. Dot the "eyes" with ketchup.

Yummy Toasted Pumpkin Seed Recipes!

I love trying new and experimenting with new flavors each year with my pumpkin seeds from our family carving pumpkins.  It is crazy how many different kinds of recipes there are out there.  So I tried to find some of the best rated ones out there and put them together for you. 


The Original Roasted Pumpkin Seeds By Allrecipes
Ingredients

1 1/2 cups raw whole pumpkin seeds   
2 teaspoons butter, melted
1 pinch salt

For the full recipe click HERE
 
Spiced Pumpkin Seeds By Allrecipes
Ingredients

1 1/2 tablespoons margarine, melted

1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

For the full recipe click HERE
 

Spicy Pumpkin Seeds By Martha Stewart
Ingredients

1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice

For the full recipe click HERE

Caramelized Pumpkin Seeds By Cooking with My Kid
Ingredients:

1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
2 to 3 tablespoons brown sugar
pinch of kosher salt
olive oil cooking spray

For the full recipe click HERE

Garlic Pumpkin Seeds By Taste of Home

Ingredients

1 tablespoon canola oil

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

2 cups fresh pumpkin seeds

For the full recipe click HERE

Getting Conversation Back on the Dinner Table

By: Trisha Novotny

24/7 MOMS www.247moms.com

 Unlike the families of the 1950s who seemed to have more time for family meals, we the millennial families find ourselves heading a million different directions at once. Work, activities, television, computers and homework all compete for our time and often our homes begin to feel like hotels, with family members waving to each other like guests as they pass in the hallways.  

In our home with 5 children, we counteract this millennial family craziness by placing a priority on family dinnertime. While it takes some effort, planning our dinners in advance allows us to spend more time enjoying the meal together than we do preparing it. This is important because over the years, my goal has been not only to provide healthy, balanced meals for my children, but also to create an atmosphere of togetherness and openness through conversation. 

So, how do we create conversation and get it back on the table in 2011?  Click here to read my full article and fun ideas over at Meals Matter.  Be sure to leave a comment and thanks for reading.

 

Baked Ghosts

 Turn a typical side-dish into spooky fun!!  Want to make green goblins instead?  Just add a touch of green food coloring to the recipe or some spinach puree. This fun Halloween potato side dish from Macaroni Kid Eats is the perfect addition to your celebration meal.

Click here for recipe and how to instructions from Macaroni Kid Eats.

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