I am so proud of myself girls!! I actually created my own recipe based on a soup I had tried before. It turned out yummy!! I used leftover turkey from Thanksgiving but otherwise I guess I would just use chicken (cooked already and chopped up). No pics but it is a cream based soup.

Megan’s Turkey and Wild Rice Soup

1c. Onions chopped
1c. Finely chopped mushrooms (in food chopper/processor)
Oil

2-3T Flour
1 ½ c. cooked wild rice
2c. Vegetable stock or chicken stock
1c. Water or stock
Salt & pepper
1-1.5 cups heavy cream (or evaporated milk)

Saute onions and mushrooms in oil on low for till golden and carmelized-about 15 minutes. Add flour and cook for 2 minutes. Add stock and wild rice and boil on low for 10-15 minutes. Add 1 cup of water and continue to cook. Add cream, salt and pepper and cook for another 15 minutes. Serve with a nice crusty bread. Enjoy!

ginger molasses cookies & pumpkin dip

i've posted our family's amazing ginger molasses cookies before--the perfect combination of crunchy, chewy, soft, salty, spicy, & sweet. my absolute fave in the fall. the next best thing to chocolate!

ginger molasses cookies:

cream:
1 1/2 c. crisco

2 c. sugar

add:
2 eggs
1/2 c. molasses

mix & add:
4 c. flour
2 t. salt
4 t. b. soda
2 t. ginger
2 t. cinnamon
1/2 t. cloves

shape in balls, roll in white sugar, bake at 375.
i like to let them stay kind of puffy and not flatten out too much.
always seem to taste better the next day!

Elin's Pumpkin Dip
[great with gingersnap cookies!]

• 1/2 big can of pumpkin
• 8 oz. of cream cheese
• 1 c. powdered sugar
• cinnamon
• ginger

Beat cream cheese until smooth. Add in p. sugar, then pumpkin & spices to taste.
[An attractive way to serve this is to carve out a small pumpkin and place the dip inside it. Serve on a festive plate with the pumpkin in the middle and the gingersnaps around it.]

Happy T Day!

Megan's Thanksgiving Menu

Hey everyone! Here's whats cooking at the Smith house for Thanksgiving. Most things I am making atleast part of it ahead of time. Today I'll get the pies in the freezer, and make the ice cream. If you want any of the recipes I am using, let me know and I'll email them to you. What are you all cooking?

Maple Oat Dinner Rolls, Gravy,
Roast All Natural Turkey, Roasted Garlic Mashed Potatoes,
Cornbread & Sausage Stuffing, Green beans with red peppers,
Sweet Potato Casserole, Homemade Pumpkin Pie,
Chocolate Mousse Cake, Pumpkin Ice Cream & Peppermint Ice Cream

Italian Sausage and Pasta Soup

1 lb. hot Italian sausage (or mild, if your family prefers ... we like spicy)
2 (14.5 oz.) cans diced tomatoes with garlic and basil (I think some brands call this "Italian diced" -- check the can. Remember that tomatoes are a commonly contaminated crop and it's worth the effort to look for organic!)
1 qt. broth or stock of your favorite variety
1 cup small whole-grain pasta (such as macaroni or shells)
1 bunch kale, stemmed and chopped

In a soup pot, brown sausage, using a spoon to break up. Add tomatoes, broth, and pasta. Simmer until pasta is tender. Add kale and simmer until bright green and wilted, about 2 minutes. Serve with crusty bread, salad, and a garnish of shredded cheese and/or shredded fresh basil if you choose. (We always omit the garnishes.) Enjoy!

Hey Carrie--Here is a Mexican dish recipe that you could possibly use. It has veggies but maybe she'll go for them if they are diced up small :) I'll keep an eye out for more. Good luck, that has to be very tough!

Ingredients
chicken tenders or cut up chicken breast
onion, garlic, red bell pepper, oil
1 tsp chili powder
1/4 tsp ground cumin
1 tsp salt
1 can corn, drained (optional)
1 can black beans, rinsed & drained (optional)
1 lime
# Instructions
Saute chopped onion, garlic, and red pepper a few minutes in vegetable oil. Add chicken tenders or cut up chicken breast chunks. Saute until chicken is almost done, then add chili powder, ground cumin, and salt. Stir and simmer a few minutes.

If using, add drained corn and black beans.

Squeeze fresh lime juice and serve.

Hi Girls...
Any ideas for feeding a SUPER picky 2 year old. Ani has a lot of fruit and vege allergies, in additon to sugar and wheat. Recently she is refusing to eat vegetables or meat. She loves anything with dairy, ie: cheese, cottage cheese, yogurt, sour cream, cheese and cheese. She will eat fruit, but is allergic to apples and pears so the fall season is challenging. Any ideas for getting more nutrients into her, especially veges?
Thanks!

HERE ARE SOME RECIPES I FOUND ON WILD OATS WEBSITE FOR MEALS $15 OR UNDER TO MAKE:

Crockpot Braised Sage Chicken with Stuffing
Crockpot Chicken

Set this meal to cook early in the day and you won't have much to do for dinner in a hurry. Sage and stuffing satisfy that craving for holiday flavors any time during the season.

* 1 organic yellow onion, halved lengthwise and sliced
* 3 cups Whole Fields™ Organic Petite Carrots
* 1/2 cup organic chicken broth
* 1/2 cup dry white wine
* 1 clove organic garlic, minced
* 1 tablespoon chopped fresh sage
* 6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs
* 1 tsp 365 Everyday Value™ Paprika
* sea salt, to taste
* freshly ground pepper, to taste
* 1 package (10-oz) 365 Organic Everyday Value™ Stuffing Mix with Cranberries

Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generous season chicken thighs with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on LOW heat setting 8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.


Hearty Turkey Noodle Soup

Dairy-Free
Hearty Turkey Noodle Soup
An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey. Our version is loaded with antioxidant-rich ingredients to help keep you healthy during this stressful season.

* 1 organic yellow onion, chopped
* 2 cloves organic garlic, sliced
* 1 tablespoon extra virgin olive oil
* 2 teaspoons dried thyme
* 3 1/2–4 cups 365 Organic Everyday Value™ Chicken Broth
* 1 (14.5-oz) can 365 Everyday Value™ Sliced Carrots, drained
* 1 (15-oz) can 365 Everyday Value™ Cannellini Beans
* 2 cups fresh organic baby spinach
* 2 cups (1/2–3/4 lb) cubed leftover turkey meat*
* 1 1/2 cups uncooked wide egg noodles
* sea salt, to taste
* freshly ground pepper, to taste

In a sauce pot over medium-high heat, sauté onion and garlic in oil 3 minutes. Add thyme and stir to blend. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until noodles are tender. Check seasoning and serve.
*Okay to substitute leftover chicken, or season and bake about 3/4 pound boneless, skinless chicken breast at 375º for 20–25 minutes until cooked through.


Spinach and Cheese Lasagna

Vegetarian
Spinach and Cheese Lasagna

This recipe serves 6–8 for when you need to serve more than four or want leftovers for lunch the next day. It's sure to become a family favorite.

* 2 cups (15–16 oz) ricotta cheese
* 1 cup grated 365 Everyday Value™ Mozzarella Cheese, divided
* 1 cup Whole Creamery™ 3-Cheese Blend, divided
* 1 egg
* 1 (16-oz) bag frozen 365 Everyday Value™ Spinach, thawed, chopped and well drained
* sea salt, to taste
* ground pepper, to taste
* 2 teaspoons dried oregano
* 1 (25-oz) jar organic pasta sauce
* 9–12 no boil lasagna noodles, uncooked

Preheat oven to 350ºF. In a large bowl mix ricotta, 1/2 cup mozzarella, 1/2 cup 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining cheeses. In a 9x13" non-reactive baking pan, layer one cup sauce, then a layer of noodles, layer of ricotta/spinach mixture and repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan. Cover with parchment paper, then very tightly with foil and bake 1 1/4 hours. Let stand 15 minutes before serving.