My first idea is to do a Thanksgiving-type dinner. Turkey and ham, and you could do shrimp cocktail, too. Green bean casserole, some yummy sweet potato thing, mashed potatoes and gravy, green salad, winter squash like acorn or butternut. Something with cold pasta, but not mac and cheese, I guess. Creamed onions. Cranberry sauce, apple sauce. Whatever your fam likes for Thanksgiving. And lots of desserts, you can buy some yummy pies and stuff.
OR-- I'm not sure how well any of these go together, but here are some of my favorite recipes--all sb and easy. Not in this order, I was just cutting and pasting.
Phase: 1THAI crockpot chicken
4-5 boneless/skinless chicken breasts (I use frozen to avoid over cooking)
3/4 cup hot salsa
1/4 cup peanut butter
2 T. soy sauce
1 t. grated gingerroot
1/4 cup chopped peanuts
2 T. chopped fresh cilantro
Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
Remove sauce from slow cooker; skim fat from sauce. Pour over chicken. Sprinkle with peanuts and cilantro
Super Simple Black Bean Soup
1 can black beans
1 bottle salsa
1 can chicken broth
Dump all ingredients into pot and cook.
Summer Shrimp Salad
1 pound frozen cooked medium shrimp
5 onuces frozen peas
1/2 cup low-fat mayonnaise
2 tablespoons minced green onion
1/4 cup minced celery
1/4 cup chopped roasted red bell pepper
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon black peper
1/2 teaspoon cumin
1/2 teaspoon oregano
satl to taste
8 tomato wedges
Thaw the shrimp and peas thoroughly. In a large bowl, mix the shrimp and peas with the mayonnaise, celery, green onion, red bell pepper and spices. Refrigerate for 1 hour and serve with the tomatoe wedges
Nutrition: Calories: 188; Carb 16 g; Fiber 3 g; Protein 23g;
Cabbage Salad Asian style
Cabbage (I use preshredded, packaged with carrots)
Daikon radish (about 1-1 1/2 cups chopped up)
Frozen peas, thawed, 1-1 1/2 cups
Green onions/scallions, one bunch, trimmed then chopped into small pieces
Cilantro, about 1/2 a bunch or so, chopped up
Dry roasted peanuts- lightly salted or not- chopped but not too small
Dressing: mixture of mayo, rice vinegar, toasted sesame seed oil, and soy sauce, or a bottled or homemade Asian or Chinese Chicken Salad dressing with a dollop of mayo mixed in (or not).
Put all in bowl except hold back peanuts until just before serving so that they stay crunchy.
Submitted By: Gwenn
Comments: If you want to make this P1, you could substitute endame beans for the peas and use plain cabbage without carrots. Enjoy
Preheat Oven: 350 F
1 whole side of wild salmon
1 white onion
1. Skin the wild salmon if not already done, and cut the fillet into 3" wide pieces.
2. Tear off a piec of tinfoil 6-12" long and place the salmon on the tinfoil.
3. Lightly sprinkle the lemon pepper and garlic powder on the salmon.
4. Slice the lemon and onion into very thin slices and arrange on top of salmon then also place the parsley on the salmon for decoration.
5. Wrap the salmon with the tinfoil and seal the seams very well. Repeat for the remainder salmon.
6. Preheat oven to 350.
7, Place the Tinfoil wrapped salmon into the oven on a cookie sheet and bake for 20 minutes or until the opaque color in the center is barely visible.
8, Serves 3-4
Submitted By: Carolyn aka Empress White Thunder
Microwave acorn squash
Preheat Oven: microwave
1 nice acorn squash
salt to taste
1 tsp. vanilla
cinnamon to taste
I Can't Believe It's Not Butter spray
This is for the microwave, you may have to adjust the times because mine seems to be pretty powerful!
Wash the outside of the squash and place into the microwave on a microwave safe plate. Nuke for about 3 minutes or until the outside skin starts to soften. Remove from oven and allow to cool slightly so that you can handle it.
Slice in half lengthwise and scoop out seeds and strings.
Place in a dish, cut side up, and sprinkle with salt and put about 1/2 tsp. vanilla in each half. Sprinkle with cinnamon and spritz with I Can't Believe It's Not Butter spray. Add about 1/2 inch of water to the dish and cover with plastic wrap.
Nuke for about 12-15 minutes or until desired doneness is reached.
Submitted By: Quilter
Plus some asparagus or green beans with almonds and a couple of desserts, maybe. Good luck, better you than me! JK