Adventures in Drool: Seasonal fun in the kitchen
Happy Thanksgiving week droolers!
I hope you got your grocery shopping in this past weekend, because the Food Lion had already sold out of celery yesterday! They promised a new shipment coming soon, but I snatched up the second-to-last pack of pre-cut celery. It was the only celery available!
Remember to count your blessings this holiday season, especially if your family is able to host a large Thanksgiving full of turkey, stuffing and pie. Many families can't afford such a celebration, so think about giving to a charity that helps others.
Every time I look at little Droolface, I just thank God for blessing me with such a perfect child. He is happy and healthy. Just being around him fills my heart with joy.
Now onto some seasonal recipes that your little ones can help with!
First up - what's Thanksgiving morning without a little treat. I like to make a special breakfast around holiday time - not because I am crazy, but because it starts off the day on a happy note.
Try these delicious pumpkin muffins.
Whole Wheat Pumpkin Muffins
You Will Need:
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. pumpkin spice
1/2 tsp. cinnamon
1/4 cup + 2 Tbsp unsweetened applesauce
1 cup pumpkin puree
1/2 cup plain non-fat Greek yogurt
1/2 cup raw sugar + 1 Tbsp for topping
2 Tbsp chopped walnuts, for topping
1 Tbsp rolled oats, if desired
Preheat oven to 350 degrees F. Spray your muffin tin with cooking spray and set aside. In a medium bowl, whisk together flours, baking powder, baking soda, pumpkin spice and cinnamon and set aside.
In a large bowl using your stand mixer, combine applesauce, pumpkin puree, yogurt, egg and sugar. Add in dry ingredients and mix until just combined (don't over mix).
Fill your muffin tin almost to the top with the pumpkin mixture. Sprinkle with reserved sugar, walnuts and rolled oats, if desired. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and enjoy!
Serving Size: 1 muffin
Fat: 1.4 g
Carbs: 23.4 g
Fiber: 2.3 g
Protein: 4.8 g
Old Points: 2.1 pts
Points+: 3 pts
Source: Eat Yourself Skinny! blog.
Now, I love stuffing - but I really do prefer it from a box. I know, I know. There are so many ways to jazz up Thanksgiving, but I really don't mess with the Stove Top.
Instead, I opt to add a fun side dish - like this one that I hope to try this year - probably without the bacon though.
Roasted Brussel Sprouts and Sweet Potatoes
You Will Need:
1 container fresh brussels sprouts
2 big sweet potatoes, peeled and cubed
Extra-virgin olive oil
1 teaspoon dried thyme
sea or kosher salt and fresh black pepper
3 slices bacon
1. Preheat oven to 400 degrees F. Grease a large baking sheet or pan with olive oil.
2. Remove any tough outer leaves from the brussels sprouts and slice them in half. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
3. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread out them out on baking sheet and drizzle again lightly with olive oil.
4. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are browned.
5. Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
Sprinkle bacon over cooked vegetables, toss well and serve.
However you choose to celebrate this holiday season, make sure to surround yourself with family and enjoy every minute! See you next week!