Tuesday, November 11, 2008

Stress FREE Thanksgiving





Thanksgiving is the time to gather with your friends and family, turn on some football, and enjoy your Thanksgiving meal. This meal is the one meal of the year that you usually know what to expect and what you will be eating. Every family has different thanksgiving traditions, that must be prepared. Honor your family traditions and make the traditional foods expected. Then add a new dish that you would like to introduce.
The Thanksgiving dinner is a simple meal to prepare. All it takes to pull it off is some advance planning. The best advice is to write down everything you'll do and then prioritize according to you. Here is a great plan to help you get organized and ready for your Thanksgiving day so you can enjoy family and friends.








We all kow how much fun it is to get our families together and have the kids run around and play. What if you had something fun that they could take home to remember that wonderful day? Check this site out for great ideas for kids.






1 comment:

Tabitha said...

Good point--Funny how we get so caught up in the work and planning that we forget that Thanksgiving is supposed to be fun! I intern with the Eat Well Guide (you mentioned us in a previous post about searching for local/organic food). Eat Well has teamed up with the Consumers Union, nonprofit publisher of Consumer Reports, to issue a Local, Organic Thanksgiving Challenge. We're inviting people to take a spin on the Eat Well Guide to find local food and cook at least one local (preferably organic) dish for Thanksgiving, and share recipes at the CU site. Read more about it at the Green Fork. [http://blog.eatwellguide.org/2008/11/take-the-local-organic-thanksgiving-challenge/]

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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