Fridge Scampi

Yet another witty title, eh?

There are no shortage of low-fat shrimp scampi recipes. But if you’re like me and you just, out of the blue, decide that you want to make shrimp scampi, chances are you’ll not have everything that’s called for in the given recipe.  That was the situation when I came up with tonight’s dinner.

Most low fat scampi recipes call for butter, wine, chicken broth, shrimp, parsley, garlic, perhaps some olive oil.   

I had a handful of frozen shrimp (small, size 55-60 cocktail shrimp left over from New Year’s LOL)

I had garlic.

I had grape tomatoes.

I had wilted parsley.

I had no wine.

I had no chicken broth and didn’t feel like mixing any up from the package.

I came up with my own version.

First, I lightly browned 2 cloves of garlic in a pan with about a teaspoon of unsalted butter while I put some water on to boil for angel hair.

Once the garlic was nice & happy, I tossed the tomatoes in – probably 10-15 of them.  They danced around the pan while I finished taking the tails off the defrosted shrimp.   (WHY do they leave them on?!)

Once the tomatoes began to soften, I added the shrimp and and tossed them together with the rest of the pan, trying to make sure everything was coated in the garlic/butter/tomatoey goodness.  Since my shrimp were already precooked, once they were heated, they were done.  I shut the pan off and waited for the angel hair to finish.

Once the pasta was done, I strained it and then drizzled roughly a tablespoon of extra virgin olive oil into the same pan I’d boiled the pasta in.  When the pasta was drained thoroughly, I added it back to the pan and tossed to coat with the EVOO.  I then dumped the shrimp/tomato/garlic/butter madness into the same pan as the pasta and again, lightly tossed them together, coating everything with pan juices.  It was beautiful.

 

Enjoy!

Guest Post: Breakfast Soft Tacos

Recently, I came across Simple Daily Recipes, and I was immediately drawn to the beautiful photos and delicious recipes that the site’s author, Jill McKeever, offers.  She’d mentioned that she was looking to do some guest posts, and while it’s not something I normally do, it’s not for lack of WANT!  So I jumped at the chance to have her do something here on My Tasty Space.  The following is Jill’s post.  Enjoy!

Also, if you happen to come visit via Jill’s blog, welcome!  I hope you’ll take a look around, perhaps follow me or friend me on facebook. I love meeting new people and getting comments!

Thanks Jill!

 

Breakfast Soft Tacos

During the week or on the weekends, you always have time to make Breakfast Soft Tacos.  You can easily make them from any leftover sautéed vegetables or thinly sliced fresh vegetables.  The time saving trick is tossing them in the pan with the eggs and milk and scrambling them all together. 

HERE'S ALL IT TAKES

To make 2 healthy size tacos

1 teaspoon butter or use non-stick spray for pan

2 tablespoons thinly sliced yellow onion

2 eggs

2 tablespoon milk

1 tablespoon favorite chunky salsa

a good pinch of salt and fresh ground pepper

10 baby spinach leaves or 1/4 cup spinach

2 flour tortillas

1/4 cup grated cheddar cheese or your favorite sharp cheese

Over medium heat, melt the butter in a small fry pan.  Add onions, eggs, milk, salsa, and seasonings; scramble together.  When the eggs first begin to set, stir in spinach; continue scrambling eggs until fully set, about 1 to 2 minutes.  Remove from heat.

Meanwhile, heat a griddle pan over medium high heat.  Warm one tortilla for 30 seconds, checking that the griddle is not too hot to burn the tortilla.  Flip and layer one half with cheese and scrambled eggs.  If you wish to add more salsa, this is the time to do it.  Use a spatula to fold the tortilla in half and continue heating until tortilla is lightly crispy.  If you like your tortilla crunchy, keep cooking and flipping until you have crunchy breakfast quesadillas.  Those rock!

Try this recipe; I guarantee you'll be full until lunchtime. 

Recipe and photo by Jill McKeever at SimpleDailyRecipes.com

Challenges

My enjoyment in cooking, and specifically in cooking healthy meals has become a real challenge.  It’s one of the reasons why I haven’t been posting as much as I used to, because it’s just so hard sometimes to come up with alternatives for the favorites I’ve always used.  The list of things I can’t eat seems to grow more and more, which – when you’re a foodie like me, is just depressing!

I can’t eat/use:

• onions
• peppers
• milk or cream
• ANYTHING high in fat

As a result, I’ve been forced away from some of the things I’ve always enjoyed, like STUFFED PEPPERS, sausage and peppers, sausage and potatoes, even my favored American Chop Suey, has changed because of the whole NO ONIONS thing.  IT SUCKS!

So, too, is the stomach problems I’ve developed in the last couple of years since my gallbladder removal and hernia repair surgery.  It seems that it made things worse, instead of better!

As a result, I’ve been eating low-fat as much as I can, as often as I can.  This often means that I’ve cooked something completely different for my family if it’s too high in fat – which, it seems, I have a very low threshhold for, and me eating a microwave-baked potato  with some low-fat cheese and sour cream. Yah, not much fun, especially for a food blogger.

Of course, one of the POSITIVE effects of this is that I did lose some weight, and I HAVE been actively seeking out and creating recipes that are low enough in fat for me to eat, that are still yummy and enticing to my kids and husband!  They’ve learned to enjoy Boca Burgers, mainly out of my need for BURGERS once in a while, and my 6 year old daughter, who was watching me make myself a salad for lunch last week, purposely asked for and made herself a salad as well – of SPINACH, broccoli and low-fat cheese! 

I’ve also learned how much more rewarding it is to buy frozen vegetables and cook them in some veggie broth, than to buy canned veggies, which have been cooked processed!  Plus, it’s MUCH cheaper, and I’m ALL ABOUT THE CHEAP!

So, I hope you will stick around, maybe say HELLO, offer some advice about my goofy problems.

Spanish Rice & Chicken Casserole

Ok, I really don’t know what to call this recipe, but it’s so good, you won’t care what the name is.

I was feeding my family of 5, so these are the amounts I used to make probably twice as much as I really needed, but YAY for leftovers!

Spanish Rice & Chicken Casserole

• 2 boxes (store brand) Spanish rice mix
• 1 14.5oz can stewed tomatoes (zesty style)
• 2 half chicken breasts, boneless
• Shredded cheddar cheese
• Light sour cream
• flour tortillas
• 1 cup frozen corn
• 1 cup frozen spinach
• 1 really big skillet!

First off, I sliced the chicken breasts into 1/4” medallions and then sauteed them in the skillet with a very light coating of butter.  Once they’d started cooking, I added one package of Spanish rice seasoning mix to the pan and coated the chicken.  I cooked the chicken for approximately 3 minutes, then removed it from the pan to a plate.

Next, I prepared the rest of the Spanish rice as directed but because I only had 1 can of stewed tomatoes, that’s all I used.  Once the rice had been “browned”, I added the seasoning mix, water, tomatoes according to package. I also added the chicken back into the mixture, along with the cup of frozen corn and cup of frozen spinach.  I added these things in because well, corn goes great with mexican anything, and they’d never notice the spinach and they could definitely use the added nutrients!

I let the huge mixture cook for probably 30 minutes or until the juices had all be absorbed by the rice, and then I topped it with maybe 1/2 a cup of shredded cheddar.  I heated up some tortillas in the microwave and my family chose whether they’d have it on that or in the bowl or both.  It was DELICIOUS, both of my kids wanted 2nds – and even though there was some spiciness from the “zesty” tomatoes, they both agreed that it was awesome.

Now I like to figure this out, too

spanish rice mix x 2 - $2

can of tomatoes x 1 - $1

1 lb chicken  - $2

frozen veggies - $1

tortillas - $1

$7 for a full, satisfying and nutritious meal that served my 5, plus 2nds, plus still PLENTY for today’s lunch!

The ooos and ahhhs of a well-fed family?  PRICELESS! LOL

Notes:  I’ve made this similarly with hamburger before, but now that I’m thinking about it, I would bet it would be great with pork as well. 

Catch him in the act! LOL

It's not food related, but how SO TOTALLY COOL is this!?  If you have little ones who are looking for concrete PROOF that Santa exists, check this out.

Mead Johnson, Maker of Enfamil, Loses Multi-Million Dollar False Advertising Case Against Store-Brand

This is a sponsored guest post written by a Press Release on behalf of PBM Products. Post powered by Sponzai.

GORDONSVILLE, VA., December  2 , 2009—PBM Products, LLC, a leading infant formula company that supplies store-brand infant formulas to Walmart, Sam's Club, Target, Kroger, Walgreens, and other retailers, has received a favorable jury verdict and a $13.5 million damages award in its false advertising lawsuit against Mead Johnson & Co., the operating subsidiary of   Mead Johnson Nutrition Company (NYSE: MJN) (“Mead Johnson”), the makers of the national-brand Enfamil® LIPIL® Infant Formula.  Mead Johnson is 83 percent-owned by Bristol-Myers Squibb.

 

PBM’s lawsuit claimed that Mead Johnson engaged in false and misleading campaigns against PBM’s competing store-brand of infant formulas, suggesting they do not provide the same nutrition as Mead Johnson’s brands.  PBM’s store-brand infant formulas cost up to 50 percent less than Enfamil® LIPIL®.  The $13.5 million in damages awarded by the jury in the United States District Court for the Eastern District of Virginia is one of the largest damages awards ever for a false advertising case.

 

“This decision by a jury of the people confirms that Mead Johnson’s ads have been false in suggesting that there is a nutritional difference between our store-brand formula products and their products, when in fact the only major difference is price,” said PBM CEO Paul B. Manning.  “Despite Mead Johnson’s scare tactics, parents are assured that PBM’s formula products are as high quality and nutritious as Mead Johnson’s.”

 

U.S. District Court Judge James R. Spencer issued his written rulings yesterday following the November 10^th jury verdict. Judge Spencer’s written rulings permanently enjoined Mead Johnson from making any false statements concerning PBM's infant formula, including the claims Mead Johnson previously made in Enfamil advertising that "It may be tempting to try a less expensive store brand, but only Enfamil LIPIL is clinically proven to improve brain and eye development," and "there are plenty of other ways to save on baby expenses without cutting back on nutrition."  The Court also ordered Mead Johnson to retrieve from the public domain all advertising or promotional materials containing these or any other false claims about PBM's store brand infant formula.  

The details of the decision and the complaint are posted online in full at:

 

·      http://www.pbmproducts.com/docs/Order_Laches.pdf

·      http://www.pbmproducts.com/docs/PBM_Complaint_MJ_III_LIPIL.pdf

 

The nutritional supplements under examination in the case are two fats, DHA (docosahexaenoic acid) and ARA (arachidonic acid), which Mead Johnson calls “LIPIL®” solely for marketing purposes and touts as promoting infant brain and eye development. PBM’s claim focused on Mead Johnson’s direct mailing to more than 1.6 million parents of an alarming blurry picture of a child’s cartoon duck next to a clear picture of the same image which suggested that anything other than the Enfamil LIPIL® blend of ingredients is inferior and will result in poor eye and brain development.  Other parts of the false advertising campaign consist of statements that only Enfamil LIPIL has been proven to confer visual and mental benefits on infants, and store-brand formulas are a “cut-back in nutrition” compared to Enfamil. 

 

PBM successfully argued that these advertisements were false and misleading especially since PBM store- brand infant formulas have the same nutrients at the same levels as Enfamil.  PBM infant formulas are formulated to contain DHA and ARA, and are sourced from the same supplier in amounts which equal or exceed the DHA and ARA in Mead Johnson’s Enfamil LIPIL®. 

 

This decision marks the third time PBM Products has sued Mead Johnson for false advertising claims. On the prior occasions Mead Johnson admitted that it made false claims about PBM’s products.  It is also the first false advertising case to focus on the issue of DHA and ARA nutritional ingredients in formula, which were introduced into the market in 2003 and have become a staple in recent years by many brands as key components for infant development.

 

“This jury verdict should send a significant and clear message to Mead Johnson about the way it conducts marketing and advertising for its brands,” said Manning.  “This lawsuit also demonstrates our complete commitment to defending our products and the valuable brands of our retail partners.”

 

“As a parent and supporter of children’s medical research, I take a personal responsibility in assuring our customers that the products we produce are healthy and nutritionally equivalent to brand names like Enfamil® LIPIL®.  It is important, especially now, for parents to know that there are lower priced yet highly nutritious store-brand formulas that will provide the same benefit to their children as any national brand name formula product,” Manning added.  

 

The U.S. infant formula market is estimated at $3.4 billion and the global market is estimated at $7.9 billion.

 

All of PBM’s formulas, and for that matter all of U.S. infant formulas, are subject to the exacting standards of the U.S. Food and Drug Administration (FDA), pursuant to the Infant Formula Act of 1980.  This legislation vested FDA with the authority to ensure that all infant formula products sold in the United States provide the necessary levels of identified nutrients required for the growth of healthy babies. For more information, visit this FDA link.

 

PBM Products was represented by the law firm Kramer Levin Naftalis & Frankel LLP.  Partners from the firm’s advertising practice, Harold P. Weinberger and Jonathan M. Wagner in New York, led the team.  

 

About PBM

PBM is privately owned and based in Gordonsville, VA.  PBM companies specialize in manufacturing, distributing, and marketing consumer food, nutritional, and pharmaceutical products. For more information, visit www.pbmproducts.com.

 

Enfamil® LIPIL® are registered trademarks of Mead Johnson & Co.

Save with Sav-a-Lot

As I’ve mentioned before, I need to be able to be thrifty when feeding my family.  As a 1 income family, we can’t afford to over-spend on ANYTHING, even food. So when I hear about things like this, I feel the NEED to pass it along to my bloggy friends.

In fact, I’ve written in the past about how I can easily feed my family for under $15 a meal, but the fact is, when it comes to HOLIDAY meals, that’s just impossible.

Or is it?!

Sav-A-Lot is making it easy this holiday season to feed your family of 4 a wonderful holiday meal for UNDER $20!  I know – it sounds impossible, right?  But it’s not!  They’re offering a $5 coupon on their website, and with the rest of the fixings for a delicious holiday meal priced REALLY nice, it’s a snap.  Santa would be proud.

 

You might be thinking “yeah, but what do THEY consider a nice holiday meal? Spam and boxed mashed?”

No!

Their menu includes ham, sweet potatoes, salad (with dressing), veggies, pineapple for the ham, rolls, mac & cheese AND PIE!  All of that for $20 and then you apply the $5 coupon and you’re feeding your family for $15. 

With over 1,500 stores nationwide, there’s sure to be one near you. Go grab your holiday dinner and then put the extra money you saved towards a present for yourself! :)

Have a bigger family than 4?  No problem – the coupon is good for purchases over $20, so grab some extras and still, you save $5 on it. 

Happy holidays!

My Thanksgiving Menu 2009

I’m attempting to scale back this year.   In the last few years, I’ve attempted to really make our dinner something spectacular.  I don’t think anyone but me noticed – so this year? Basics is #1.

• Turkey – cleaned inside and out, buttered inside and out, sprinkled with salt and pepper - roasted on 250°F all night*.  By the morning, it will be done, the house will smell incredible.  This in itself is a tradition that’s been a part of my family history for decades.  Truly, it is NOT Thanksgiving for any of my siblings if we haven’t woken up to the smell of Thanksgiving. [low-fat option for me – eating the white meat instead of my REAL love of the thigh meat!]
  
• Mashed potatoes – not boxed – REAL potatoes.  I peel and cut them into cubes and cover them in salted water the day before.  30 minutes before I’m ready to serve dinner, I place them on the stove, bring them to a boil and then time them.  10 minutes later, they’re done (usually).  I poke them with a fork to make sure.  Then I mash them with some canned milk and butter.  Canned milk (evaporated) just makes them SO creamy and delicious!  [low-fat option for me? None really – although I might try an old standby of mashing some with chicken broth instead. I dunno]
  
• Baked mashed sweet potatoes – I wrap my peeled sweet potatoes in foil and bake them in a 350 oven the day before – typically when I also cook the corn bread for my next item. [low-fat option for me – I can eat these because I don’t put butter on them at all!]
  
• A new favorite of mine – cornbread cranberry stuffing.  Corn bread, cranberries, almonds, ginger – it’s incredible.  I’ll post the directions for this soon.  [low-fat option for me – I can eat this if I scale back on the butter that the recipe calls for. This works out well, considering I’m the only one who eats it LOL]
  
• Sausage stuffing.  Here’s another OLD family tradition.  Although I do not technically STUFF the bird, it’s stuffing.  It’s not DRESSING.  DRESSING is what you put on salad! ;) Another tradition involving this particular holiday food is being sure to include your kids in the tearing the bread into bite-sized pieces preparation that goes along with it.  My grandmother reminded me, every.singe.time I helped her make this stuffing to make sure “the bread isn’t too big or too small!” – just as she did with my mom – and now just as I do with my son (and soon, daughter!).  If I’m on the phone with my mom or sister and mention that I’m making the stuffing, they’ll chime in with “and make sure the bread isn’t too big or too small!” in loving tribute to my Nana.  [low-fat option for me? hahahahaha. NONE. I will have just a tiny bit, though – stomach be damned.]
  
• The one thing I have made a concerted effort to do now is that NOTHING comes from a can on the big holidays.  My family deserves freshly made food.  So I’ll also include some corn and perhaps carrots – oooh, maybe some honey glazed carrots – as side dishes! [low-fat option for me – no brainer. I can eat all the veggies I want, as long as there’s no butter. ]
  
• Home-made pan gravy.  Made from the drippings from the turkey, I add some addition broth (chicken broth, truth be told).  Brought to a boil, you just thicken it with some flour & water (mixed together).  [Be sure to use COLD water when mixing the flour & water.]  Whisk out the lumps and voila! YUMMY gravy not from a jar. [low-fat option for me? Kind of out of luck with that, but I’ll have a tiny bit.  JUST a tiny bit, though.]
  
• Dessert.  I’m thinking maybe my apple pie, since it is such a crowd (read: all 5 of us) pleaser, and it’s easily made!  [low-fat option for me – MINE. ALL MINE!  oops.  I can have *some* – a small piece.]

That’s it.  No home-made orange cranberry sauce. No homemade rolls. No baked squash with apples. I have to live a low-fat lifestyle, so I won’t even be able to EAT most of what I’m cooking – or at least, not in the manner to which I have been accustomed to for the last 40(ish) years.

My new family tradition is when we all gather around the table and we each give thanks for something. Sometimes, it makes me cry, thinking about my grandparents and how much I miss them - but it makes me thankful that I've passed their memories on to my kids, and although 2 of my kids never even met them, they will know them in their hearts, always.

Happy Thanksgiving everyone.

---

*Note: I KNOW that the way I cook the turkey isn't up to snuff with the turkey hotline people. I've TRIED the turkey hotline people's way for several years - and was paid back by turkey that I didn't enjoy. Turkey that I would even wind up throwing away because we didn't eat it all. Last year, I decided to go back to my mom's way of cooking it and we quite literally would have licked the bones, if there were any meat left on them! So please. I know. Ok? :)

---

Target & TwitterMoms wants to know what what your Thanksgiving traditions are. You could win too!

 

 

The OMG-SO-Good apple pie, revisited

Apple pie is like the official mascot of Fall, isn't it? Once the apple trees are laden with their beautiful babes, we start thinking of pies, crisps, crumbles, cakes and more.

I, of course, am one of those people. Just this last couple of months, I've followed and created so many delicious apple recipes, my family have been VERY happy with me.

One such recipe that I had to come searching my own blog for was my apple pie. Of course, things had changed and I had a different kind of apple, but it turned out even better than I remembered!

You will need:

• 7 Macintosh YORK apples or other similarly tart apple
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 2 Tbls. butter
• 2 Tbls. flour
• 1 tsp lemon juice
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 Ready-to-use pie crust (the kind you unroll)
• an extremely helpful 6 yr old named Libby
• Deep dish pie dish is helpful.

First things first, I put the bottom pie crust into my glass pie dish and threw it in the oven while I prepared the apples. I poked the bottom of the crust with a fork several times, though I have no idea what that did for it LOL

Thanks to AMAZINGINLY fast shipping from Amazon, I peeled my apples in record time with my new apple peeler and then cored and chopped them into chunks.

My daughter mixed the sugars, flour, cinnamon and salt in a separate bowl.

Once the apples were chopped into bite-sized pieces, we tossed the apples into the bowl with the sugar mixture and made sure every single apple piece was coated!

Next, we layered the apples into the pie dish, being careful because it's hot now. We cut the butter up into small chunks and placed it around the apples.

Next, we placed the top crust on to the pie, pinching the pie crust closed along the edges. We cut a couple of ventilation holes on top and then rimmed the edge of the crust with aluminum foil to prevent it from burning. I painted some scrambled egg white on top of the crust to help encourage that golden brown..ness.

Into the 375 degree oven (on a cookie sheet to prevent messy, burning spills). I baked ours for about 45 minutes or so - it really depends on the apples you use. The firmer the apple, the longer in the oven. But don't let them get TOO mushy. My suggestion for after the pie is done is to let it sit for a little while - an hour is good. That lets the juices settle and of course, the pie cools down from the molten lava stage. Top with some GOOD vanilla ice cream and you're in HEAVEN!!!!!

SUPER Easy Poached Tilapia

poach

–verb (used with object)

to cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.

 

When I originally went in search of “poached tilapia”, I was looking for the definition.  However, I ran across dozens of recipes for it instead, and they were all much more involved than mine.  Mine was sitting on the stove, already finished & waiting to be devoured by my family.  So that’s why I named this SUPER EASY Poached Tilapia, because seriously, how much easier can you get than this?

I’ve written before about one particular ingredient that I keep in my pantry.  I’m sure there may be other more expensive, more “gourmet” options, but if I find something I like, I tend to stick with it. 

Such is the case with the Goya Salad & Vegetable Seasoning . I've used it for years now, but I'd never tried it on meat. After all, it DOES say salad & vegetable! But I decided to be a rebel.

Here’s all you need:

1 c. water

1 packet Goya Salad & Vegetable Seasoning

You choice of fish – preferably thin fillets

In a skillet, dissolve 1 packet of the Goya Salad & Vegetable Seasoning in the 1 cup of water.  Bring it to a boil, then lower the heat to medium.

Place fish filets in a single layer in the pan and cook until the fish are flaky with a fork.  Seriously – that’s IT.  10 minutes, your dinner is ready!!! 

I’d taken photos of the recipe, but honestly – they just show fish in a pan. LOL

Don’t boil the fish – just cook it slowly.  Serve with a salad and some kind of yummy vegetable and call it a night!

Baked Squash w/Apples

As I’ve mentioned a time or three before, I LOVE Fall squash season!  There’s just so many varieties of squash and ways to cook them, and they’re all SO YUMMY!

I recently took advantage of some great sales on Delicata squash, which some call the sweet potato squash.  They’re small, delicious and easy to handle and cook quickly.  I’d also bought a bushel of apples (York) and the two just sort of came together.

I began with 4 Delicata squash and approximately 4-5 apples, some butter.

• 4 Delicata squash
• 4-5 apples – peeled, cored and chopped
• 2 Tbs. flour
• 2 Tbs. butter, melted
• 2 Tbs. brown sugar

1. Begin by washing the outside of your squash. It has, afterall, been living in the ground for the last 5-6 months or so.  Once they’re washed, take the tip of a sharp knife and pierce the side of the squash.  CAREFULLY, split the squash lengthwise.
2. Use a spoon to scrape out the inside pulp and seeds. 
3. Poke holes into the flesh of the squash but try not to pierce all the way through to the outside.
4. In a separate bowl, the apples with the flour just to coat them.
5. 
   Sprinkle the brown sugar over the mixture, and then add the melted butter to the mix – toss again (gently). You should guard against unauthorized taste-testing – it can be hazardous to your dinner!
6. In a foil-lined baking dish, place the squash cut side up. Spoon the apples into each half of the squash and then sprinkle with cinnamon.
7. Bake at 350°F for 30-40 minutes or until you can easily sink your fork through the squash.
8. Enjoy!

 

*Note: The final photo does not do this delicious dish justice!  The beautiful squash melts into a gorgeous color, the apples actually crisp up – just fabulous!!!

This dish is perfect to make beforehand for the upcoming holidays.  You can do this the day before, then just keep them covered until the big day – just throw them back in the oven or microwave!

Holiday traditions – giveaway!!!

Gobble Gobble,

The holiday season conjures up many feelings - joy, nostalgia, sentiment, and the desire to carry on past traditions and create new ones.

Often times, holiday hosts will adorn their Thanksgiving tables with treasured family heirlooms like Great-Grandma’s gravy boat, Papa’s Silver Carving Platter, or China received as a wedding gift – each with its own precious memory. 

Yet, many hosts also want to infuse their own unique personality into their celebrations and look for creative ways to make guests feel just as warm and welcome as the celebration itself.

MyPunchbowl.com, the leader in start to finish party planning, offers FREE online Thanksgiving invitations that will immediately engage the recipient and generate such excitement and anticipation, they’ll think they can already smell the turkey roasting!   And remember, the etiquette pros always say to send invitations out a month in advance!

Here is just a small sample of the FREE online invitations for Thanksgiving:

I love the turkey one!  But they also have tons where you upload your OWN photo to include on the invitation. Being a photography LOVER, that’s a great feature.

Who wouldn’t love to receive a warm, welcoming online Thanksgiving invitation to join in the celebration?

A MyPunchbowl.com membership is absolutely free and offers a huge array of standard invitations templates and eCards for any celebration or occasion.  They have everything you need from online invitations to party supplies, personalized favors and much more.

And online invitations save times, money, the environment, and, let’s face it, your writing hand!!

And of course, because this IS a recipe blog, some recipes!  This first one isn’t going to wait for Thanksgiving Day, I’ll tell you!

Cinnamon Apple Muffins for Thanksgiving Day Breakfast

Muffin or cupcake liners
1 ½ cups flour
1 ½ tsp. of baking powder

¾ cup of sugar

1.5 tsp. of baking powder

1 tsp. of ground cinnamon

½ of a cup of whole milk

1/3 of a cup of melted butter

1 egg

1 cup of peeled, cored and diced Granny Smith apples

1 cup of cinnamon chips

To make: stir the flour, sugar, baking powder and cinnamon together in a medium-sized bowl. Add the milk, butter, egg, apples and cinnamon chips next, stirring together until the mixture is smooth. Fill each muffin liner about 2/3 full, then bake in a 365 degree oven for about 20 minutes. Allow the muffins to cool for at least 5 minutes before serving them.

Non-Alcoholic Thanksgiving Cranberry Punch

2 Bottles of chilled cranberry juice
2 Containers of lemonade or orange juice concentrate
1 Bottle of chilled Sprite, Ginger Ale or seltzer water

Cranberry Pomegranate Thanksgiving Punch

2 bottles of cranberry pomegranate juice
1 container of orange juice concentrate
1 bottle of flavored seltzer water
Vodka, Grain Alcohol or Rum to taste
Garnish: slices of fresh fruit oranges, lemons and limes

What’s your favorite holiday tradition?

One lucky reader will receive a PREMIUM MEMBERSHIP UPGRADE!  All you do to enter is:

• Tell me your favorite holiday tradition.  Be sure to include your email address so I can contact you!
• If you’d like extra entries, tweet up this post. Use a seperate comment to let me know you’ve done it.
• Buzz me!  Visit my Food Buzz profile (click on that button up on the right corner) and view my recipes there. Buzz up the ones that you like :)
• Become a fan on Facebook, a follower on here, subscribe to my feed.  You know the deal :)  Just be sure to leave an entry for each thing that you do.
• ENTRIES THAT DO NOT INCLUDE EMAIL ADDRESS WILL BE DISQUALIFIED.

Winners will be chosen by random.org on November 13th!

I’m a Foodie Mama!

Hey, check meout! I’m on Foodie Mama’s front page with my winter squash article.  Go reaaaad it! :)

I'm famous now!