Turkey and Thanksgiving Meal Giveaway 11/21/2021 Faith Chapel!

Our Friends at Faith Chapel in Spring Valley are at it again!

This Sunday, the annual Great Gobble Giveaway (GGG) takes place! They’re giving out 200 turkeys & Thanksgiving meals.

The Details:

  •  Registration begins at 8:00am in the main Faith Chapel lobby
  • First come first serve basis
  • While supplies lasts (200 registrants)
  • Must be present to register. You may not register persons who are not present.
  • Once registered, you’ll receive a voucher. Hold onto your voucher and turn it in when instructed to do so in order to receive your turkey and meal. No voucher = no turkey or meal.
  • They’re giving away 3, $100 gift cards during the 10:30am service and you must be present to win!
  • Instructions will be given during Faith Chapel’s 10:30am service. Plan to be in the service to hear the instructions and to win some giveaways.

For more information, or to learn more about all the great programs that Faith Chapel offers, including their upcoming December 6, 2021 Food Distribution, visit their website: www.faithchapelsd.com

Fall Recipe Round-Up!

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Thanksgiving in the US is just a few days away, and for most of us, it means cooking a HUGE feast to share with family or friends.

I wanted to share with you some of my family’s favorite fall recipes- They are all pretty tasty, and easy to make. Some are great for Thanksgiving dinner, and some are just tasty fall recipes.

11/25/19 Weekly Meal Plan!

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This week is Thanksgiving here in the US, so the kids are off school all week, and I’ve got tons of fun stuff planned! Zoo, making Turkey Cookies with the kids and my niece, playing at the park, and of course, daily visits to the YMCA. Meals will probably be light because we’re super stoked for all the yummy treats on Thursday.  I’m taking this dish on Thursday!

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian (well, the big kid is, but the rest of us aren’t), but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his lunch.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked. Last week I did a lot of veggie prep and I’ve got a bunch of bags of veggies in the freezer for meals this week.

  • Monday: Breakfast for dinner: Smoothies and Dave’s Killer Bagels with Cream cheese.
  • Tuesday: Quesadillas, green salad, fruit
  • Wednesday:  Chicken and Veggie soup
  • Thursday:  THANKSGIVING FEAST WITH FAMILY
  • Friday:  Some sort of Thanksgiving leftover based meal (perhaps a Moist Maker Sandwich- Friends fans know what I mean)
  • Saturday:  Pizza time (also salad will be served)
  • Sunday:   Leftovers, as per usual

I had someone ask me how we always have enough of anything for leftovers. I always cook enough of the main dish for 6-8 servings, that way we have leftovers for lunches later in the week or leftover night. And really when you make stuff like soup, it’s hard to make a batch of soup that only feeds 4 people.

Talk Back: What are you planning to cook this week?

Recipe: Brussels Sprouts with Caramelized Onions and Bacon!

IMG_7046.jpgBrussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.

I’ve got a great recipe to share than turns our poor, stinky, vilified veggie into a tasty side dish! I made these for Thanksgiving and they were a HIT!

Brussels Sprouts with Caramelized Onions and Bacon

Serves 6-8

Ingredients:

  • 2 1/2 lbs yellow or white onions, thinly sliced
  • 4T. Butter
  •  1/4 c water or white wine
  • 2 lbs cleaned and chopped Brussels Sprouts
  • 1 lb bacon, cooked, drained, and chopped
  • Salt and Pepper as needed
  • 1/4 C shaved parmesan cheese (optional)

Directions:

IMG_7047.jpgCook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.

IMG_7045.jpgCaramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.

Once the onions turn a lovely brown (about 3-4 hours on low), add in the cooked chopped bacon and combine.

IMG_7051.jpgAdd in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.

We had this for Thanksgiving, but it also is great any time. If you end up with leftovers, it’s also great on a homemade pizza crust, topped with some extra mozzarella and parm baked at 450 for about 10-15 minutes.

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Happy Thanksgiving!

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Happy Thanksgiving! We’re spending the day with family and friends, and I hope all of you are too!

I won’t be posting tonight about Black Friday deals tonight or probably tomorrow. There are tons of deal bloggers doing that for me.

I’ll be cooking, playing, and having fun. I hope you consider doing the same. If you are braving the stores tonight or tomorrow early, please be kind. Be kind to fellow shoppers and be kind to the staff.