Chicken Fajitas
Pumpkin Pie, Apple Pie, and Lemon Bars
Vegan Chili
Fajita Grits
Ingredients:
Instant Grits
2 tbsp butter
Salt
Mexican Blend Cheese
Fajita filling (see above fajita recipe)
Prepare grits according to box instructions however with added butter. Top with cheese and fajita filling.
Green Bean Casserole
Ingredients:
1/2 lb mushrooms sliced
2 cans green beans
1 can cream of mushroom soup
1 onion
flour
salt
frying oil
Mix mushroom and green beans in baking dish with a bit of salt. spread a can of cream of mushroom soup on top. Thinly slice onions and bread them in flour. fry them in oil keeping an eye on them until they are golden brown and crispy. spread them out on top of the casserole and bake them in the oven at 325 for 30 minutes
Cranberry Sauce:
1 bag cranberries
2 oranges
2 cups sugar
1/2 cup honey
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
Cook cranberries in a large pan over medium, zest and juice oranges into the cranberries. add sugar, honey and spices and stir until all the berries pop and the sauce becomes jelly like
"The turkey wrapper usually tells how to cook the
turkey. I wash it and put it in the roaster pan and follow the
instructions as to time and temp to cook it. I fold the wings under the
turkey's back and tuck the legs into either the flap of skin or the
plastic holder that most turkeys have. If they don't have either, then I
tie the legs together with cotton kitchen twine. I put pats of butter
on the skin everywhere that is facing up: the breast, legs, and any
exposed parts of the wings. I use at least one cube of butter for
basting. I don't cover the turkey. I roast it uncovered and keep basting
it every once in a while until it starts to brown. Then I put a foil
tent over the breast for the rest of the cooking time. I put the
dressing into the pan around the turkey about an hour before the turkey
should be done.
After I get the turkey in the oven, then I make the dressing. "
DRESSING RECIPE
1 1/4 cups chopped onion
2 1/2 cups chopped celery (with leaves)
1 cup butter
14 cups soft bread cubes (half French and half wheat)
3 tsp salt
2 1/2 tsp dried sage leaves, crumbled
1 1/2 tsp dried thyme leaves
3/4 tsp pepper
Heat the butter in a big pot over medium heat.
Cook and stir the onion and celery in butter until onion is tender.
Stir in about 1/3 of the bread cubes.
Stir in the seasonings.
If your pot is big enough, stir in the rest of the bread cubes.
If it's not big enough, maybe the roaster lid is big enough, or a large bowl.
NOTES:
"I really like celery and onions, so sometimes I put in more than the recipe calls for.
If I've got a really big turkey I will double the recipe. "
"After I make the dressing I make the turkey broth".
TURKEY BROTH DIRECTIONS
Put the neck, gizzard, heart and any scraps of skin, fat or bone in a big pan of water (or chicken broth).
You can add seasonings if you want, like a few peppercorns and a bay leaf. But it's not necessary if you don't want to.
Boil it while the turkey is roasting.
Every once in a while you can put a little of it into the pan with the turkey.
Let it mix with the melted butter and use that to keep basting the turkey while it roasts.
Before
you put the stuffing into the pan with the turkey, take out as much of
the broth and drippings as you can with the baster.
Put it in a separate container from the pot of broth with giblets.
This should be used a little at a time to baste the turkey and dressing until it is done.
It's also good to put into the gravy.
Follow me on lose it to track my progress
Shopping List:
Fresh Produce
1 bulbs garlic
3 yellow onions
2 bell peppers
2 heads of celery
Grapes
4 lemons
3 apples
2 oranges
1/2 lb mushrooms
Fresh Meat and Dairy
3 boxes butter
1/2 gallon of milk
1 1/2 lb boneless chicken thighs
1/2 dozen eggs
turkey
2 packages Beyond Beef
ready whip
Box and Canned Food
olive oil(ingredient from last weeks meal prep)
Mayo
Gochujang
2 servings sour cream and onion potato chips
Peanut Butter
Grape Jelly
can of pumpkin puree
1 can black beans
3 cans kidney beans
1 bottle BBQ sauce
1 box chicken broth
honey
2 cans green beans
1 can of cream of mushroom soup
oil for frying
Breads
2 whole wheat dinner rolls
1 loaf whole wheat
1 loaf french bread
1 loaf white bread
Flour tortillas
Dry and Bulk Ingredients
pepper(ingredient from last weeks meal prep)
sugar(ingredient from last weeks meal prep)
wheat flour(ingredient from last weeks meal prep)
cumin powder
ginger
chili powder
fajita seasoning
Mustard
Ketchup
oatmeal
brown sugar
pumpkin pie spice
all spice
cinnamon
nutmeg
clove
cardamom
powdered sugar
corriander powder
smoked paprika
red chili flakes
onion powder
truffle salt
sage
thyme
cracked pepper
quick cook grits
Beverages
creamer
earl grey tea
coffee
chocolate spice tea
caramel black tea
orange passion fruit jasmine green tea
Green Tea Blackberry Moringa
eggnog tea
cranberry juice
Pina Colada Sparkling Ice
Eggnog
Frozen Food
Cranberries
Carrots
2 Burger Patties
Cheats
Halloween Candy(too much to really count)
2 maple cake donuts
Pumpkin pie
Apple Pie
Lemon Bars
Dine Out
At Mom's House babaganoush, crackers, and unsweetened iced tea
At the hospital Chicken and Veggie Yakisoba, Veggie Egg Roll, Unsweetened Ice Tea
At Casa Blanca Vegetarian Breakfast Burrito, Blackberry Italian soda.
Mon
3 hrs walking
15 min weight lifting
Tue
none
Wed
50 min walking
Thur
none
Fri
3 hrs walking
1 hr house cleaning
Sat
1 hr house cleaning
Sun
2 hrs hiking
1 hr walking
1 week ago weigh in: 301 lbs.
This weeks weight: 303 lbs
1 week ago Body Fat%: 53%
This Weeks Body Fat%: 54%
1 week ago Caloric Deficit: 4,418 Calories
Weekly Caloric Deficit for this week: 7,131 Calories
My Height 5'9"
My Frame Large
Be sure to adjust portion sizes to your own personal height and body frame. Even though I definitely DO NOT suggest following these weeks cheats however do not feel too guilty about indulging in the holidays.
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