Tyler Florence is grateful for many things this Thanksgiving, but on the top of his list is finding home. After moving west with his wife, Tolan, the Food Network star, cookbook author, and chef replaced his Manhattan skyline with a back yard of creeks and overgrown redwood forests. In the November issue of Better Homes and Gardens magazine, Tyler’s family gathers for a home-cooked Thanksgiving meal in his renovated 1926 cabin, which is “a perfect place to celebrate.”


With a menu including (quick + easy) herb-roasted turkey, fresh cranberry compote, a hearty fall salad and “Florence Mama’s Candied Yams,” the table becomes a sanctuary at dinnertime in the Florence house. “Everything just stops, and you connect with each other. That means no BlackBerry or iPhone. It’s the food that brings us together.”

Below are a few recipes that Tyler shared with us in this issue, including the super easy and savory turkey recipe that takes less than 90 minutes to complete! Click here for a behind-the-scenes video of Tyler’s BHG photo shoot.


Herb-Roasted Turkey

PREP 25 min. ROAST 50 min. OVEN 400 degrees F. STAND 20 minutes


1 12- to 14-lb. turkey

1⁄4 cup extra virgin olive oil

2 Tbsp. chopped fresh thyme leaves

2 Tbsp. chopped fresh oregano

2 Tbsp. chopped fresh rosemary

2 Tbsp. chopped fresh sage

Kosher salt and freshly ground black pepper


1. Preheat oven to 400 degrees F. Pat turkey dry with paper towels and set it on a cutting board. With a boning knife, separate the thighs/legs from the bird by cutting through the skin and joint where thigh connects to the body; set aside.


2. Remove the breasts from the bone by using a sharp, thin knife to cut down the length of the turkey breast bone. This can also be done by a butcher. You can set aside the bones for gravy. At this point, you will have two thigh/legs and two breasts.


3. In a mixing bowl combine the olive oil, thyme, oregano, rosemary, and sage. Rub mixture all over turkey. Finish by liberally seasoning the turkey all over with salt and pepper.


4. Place legs, skin sides up, in a large roasting pan. Roast 20 minutes. Carefully remove pan from oven; add breasts to pan, skin sides up. Roast 30 to 45 minutes, or until breast reaches 165 degrees F when checked with a thermometer. Remove from oven; loosely cover with foil and let rest for 20 minutes before slicing. Makes 8 to10 servings.

EACH SERVING: 550 cal, 16 g fat, 327 mg chol, 361 mg sodium, 1 g carbo, 0 g fiber, 95 g pro.



Sourdough Dressing with Roasted Apples and Sage

PREP 45 min. BAKE 35 min. OVEN 400 F


3 Tbsp. extra virgin olive oil

2 garlic cloves, peeled and crushed

4 leaves fresh sage

2 large onions, diced medium

Kosher salt and freshly ground black pepper

3 Granny Smith apples, cored and cut in small wedges

1 ½ cups pecans

2 large eggs, lightly beaten

¾ cup heavy cream

1 ½ cups low-sodium chicken stock

5 cups torn sourdough bread (crusts removed)

½ cup fresh flat-leaf parsley, roughly chopped

Extra virgin olive oil



1. Preheat oven to 400 F. Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel (reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low to medium until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently sauté over high heat until pecans are lightly toasted and apples are slightly softened, 3 to 5 minutes.


2. In a large mixing bowl whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3-quart baking dish. Bake, covered, 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves. Makes 8 to 10 servings + leftovers.


EACH SERVING 399 cal, 22 g fat, 56 mg chol, 541 mg sodium, 44 g carbo, 4 g fiber, 10 g pro.


For more recipes from Tyler Florence, click here.

It’s every mother’s nightmare: their child opens a gift from a well-meaning relative, and instead of, “thank you so much, Aunt Susie!” – a sigh, eye roll, then a long and forced: “thaaank youuuu.”

This is exactly the type of situation that jolted author and proud mother of two, Mary O’Donohue (http://maryodonohue.com/), to the sudden realization: sure, she had trained her children to act grateful – to say “thank you” when required – but the meaning behind the “thank you” was missing. This and other values, like self-respect, integrity and compassion are all qualities we hope to successfully pass on to our children as they get older. But how do we know we’re teaching them in a way that’s actually getting through?

In When You Say Thank You, Mean It...And 11 Other Lessons for Instilling Lifelong Values in Your Children, you'll learn how O'Donohue tackled this question head-on, developing a practical program that allows parents to impart timeless values in their children over the course of one year, focusing on one key value each month.

Now, more than ever, it seems that the world is in need of a rulebook to assist parents in raising happy, responsible and well adjusted children. According to a recent poll by Rasmussen Research, more than 8 out of 10 respondents said children today display worse manners than when they themselves were kids; the National Association of Elementary School Principles also reports that a lack of good manners among children is a growing problem in the classroom and on the playground.

Enter “When You Say Thank You, Mean It,” in which O’Donohue has devised an effective and creative way to engage the whole family through weekly exercises, thought-provoking Questions of the Day, challenging role-playing games, and other fun and family-friendly activities, including:


* Keeping a Gratitude Board

* Creating Respect Tiles

* Making a ‘Compassion in Action’ Calendar

* Hosting an ‘Earning for Learning’ Gameshow

* Starting a Life Map

Equipped with the concepts from this book, your readers will be inspired to start their families on a journey towards lifelong values – and learning – together.

Often times we’re busy celebrating our thanks and forget to be mindful of our diets. Between stuffing, mashed potatoes and pecan pie, Thanksgiving often turns into a carbs-giving! A study done by the University of Toronto found that pairing pistachios with high carbohydrate meals may decrease blood sugar peaks after a meal, which may be of benefit to long-term blood sugar control. Controlling blood sugar is a potentially important mechanism by which pistachios could help reduce the risk of type 2 diabetes[1].


“Go Green” this Thanksgiving by incorporating pistachios throughout your meals and snacks to help curb spikes in blood sugar. Having trouble finding ways to sneak the “green” into your holiday goodies? Try these tips:


· Put away the cheese balls and spinach dips and set out some pistachios as an appetizer. Try TheGreenNut.org’s White Bean Dip With Pistachios and Cilantro for a great dip option. Eating pistachios half an hour before your main meal will help curb your appetite.

· Give side dishes a hearty-holiday flavor! Roast fresh squash, sweet potatoes or pumpkin and sprinkle with your favorite green nut. Not only will pistachios add a nutritious punch, but their vibrant green hue doubles as decoration on the plate.

· Add pistachios into higher carbohydrate-packed dishes, like stuffing. Simply mix in ¼ cup of pistachios into your current stuffing recipe for a healthy boost.

· Season your favorite cookies or baked goods with pistachios, not only will it add over 30 vitamins and minerals to your dessert, but you’ll also boost the protein content. Stir pistachios into thicker batters, or sprinkle on top right before baking.
 
We also have this month’s featured pistachio recipe for Delicata Squash with Orange & Pistachios – the perfect, healthy side dish for your Thanksgiving dinner! For more holiday dish ideas, visit http://www.thegreennut.org/
 
 


This recipe will be a refreshingly healthy switch from all of the other carb-loaded side dishes on Thanksgiving. With the use of seasonal veggies, simple seasonings and a splash of sweetness from the orange juice, it’s a dish that will certainly make you thankful for your taste buds.
 
 
Ingredients


1 tablespoon extra-virgin olive oil

2 shallots, halved and sliced

1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)

1 teaspoon orange zest

3/4 cup 3/4 cup orange juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped salted pistachios


Instructions

Heat oil in a large nonstick skillet over medium heat.

Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes.

Add squash, orange zest and juice, salt and pepper.

Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes.

Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more.

Garnish with pistachios.

Nutritional Information: (Amount Per Serving) 122 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 17 g carbohydrates; 3 g protein; 2 g fiber; 308 mg sodium; 168 mg potassium

[1] Research Citation: Kendall CWC et al. Effect of pistachios consumed with different common carbohydrate foods on postprandial glycemia. FASEB J. 2007;21:832.2

Thanksgiving is right around the corner! Here are a few cocktail recipe recommendations that incorporate the autumnal flavors of the season and the holiday; pumpkin, apple and peach pies, apple cider, maple syrup, cinnamon

Pumpkin Spice Margarita


2 oz Camarena Reposado Tequila

1 can pumpkin puree

½ cup brown sugar

¼ cup sugar

1 tbsp cinnamon

1 pinch nutmeg

2 cups water

½ oz orange liqueur

Juice of ½ a lime

Make a pumpkin simple syrup by combining pumpkin puree with brown sugar, sugar, cinnamon, nutmeg, and water in a saucepan over low heat. Stir for 20 minutes. Remove from heat, cool and strain. Combine the juice of half a lime, Camarena Reposado Tequila, and 2 oz pumpkin simple syrup. Shake well and serve on the rocks.
 
 
Maple Paloma


2 oz Camarena Reposado Tequila

1 tsp maple syrup

4 oz grapefruit soda

1/2 oz fresh lime juice

Serve tall, over ice and garnish with a lime wedge.



Pumpkin Pie Martini


3 ½ oz Blue Ice Vodka

1 oz DaVinci Pumpkin Pie Syrup

Cinnamon sugar

Add Blue Ice and syrup to a cocktail shaker. Shake well and strain. Garnish with an orange slice and pour into a cocktail glass rimmed with cinnamon sugar.
 
 
 
All-American Chilled Apple Pie


1 ½ oz Blue Ice Vodka

¾ oz Tuaca Liqueur

½ oz Sweet & Sour

Fill with Chilled Apple Cider

Build in order over ice in a 12 oz glass, garnish with a lemon slice, a long cinnamon stick and a straw.
 
 
Blue Ice Autumn Breeze


1 ½ oz Blue Ice Vodka

3 oz Orange Juice

1 oz POM Pomegranate Juice

Build over cubed ice in a Collins style glass. Garnish with an orange slice.
 
 
 

Chilled Pumpkin Latte


1 oz Blue Ice Vodka

¾ oz coffee liqueur

¾ oz DaVinci Pumpkin Pie Syrup

Build over cubed ice in a Collins-style glass.
 
 
 
 
 

Saffron Peach Martini


2 oz Gabriel Boudier Saffron Infused Gin

½ oz. natural peach syrup

½ oz. agave nectar

Juice of ½ large lemon

Shake all ingredients with ice. Serve in a 7 oz. martini glass. Garnish with a fresh peach slice.

The world's premiere children's entertainers, The Wiggles, are proud to announce that they are bringing their brand new live show The Wiggles - Wiggly Circus Live straight to your living room!  Earlier this year the Fab Four from down under made cinema history with the release of the first ever live-concert movie for preschoolers. This Thanksgiving holiday the group will bring this one-of-a-kind live concert experience into households across the country, as "Wiggly Circus Live" will be made available On Demand through Time Warner, Cox, Verizon, Cablevision, Comcast, Charter and AT&T. This all-new wiggly experience is being distributed by Warner Bros. Digital Distribution.

'Tis the season to be thankful. The Wiggles are giving back by making their live concert experience available to all of their fans that might not have been able to see them on tour or in theaters this year. Directed by the Blue Wiggle himself, Anthony Field, this show promises to provide you the very best in family fun and entertainment with the push of a button. "I think this show is our happiest, most musical and thrilling show ever," says Field. "You won't believe your eyes when Jeff summersaults over Murray's head! Every second of this show will bring a new delight."

Everyone loves the circus and The Wiggles - Wiggly Circus Live promises to capture all the excitement of being front row center. This wiggly extravaganza features acrobats, gymnasts, dancers, trapeze artists and a ringmaster. Of course Sam, Jeff, Murray and Anthony will be there too, along with Wags the Dog, Dorothy the Dinosaur, Henry the Octopus, Captain Feathersword and the world famous Wiggly dancers.

For complete viewing details please check with your local cable provider.  For more information please visit WiggleTime.com.


About The Wiggles

The Wiggles, the world's #1 preschool entertainers, performed over 300 shows to more than 1.5 million fans since 2005 in the United States alone. The Wiggles perform over 200 shows annually across four continents. The Wiggles are seen on TV in over 110 countries worldwide. Fans are able to catch The Wiggles on television exclusively in the U.S. on the 24-hour preschool network Sprout. Now in their nineteenth year, The Wiggles have sold more than 22.5 million videos and 7 million CDs in the United States, Canada, United Kingdom, Australia and New Zealand. You can also follow the gang on Twitter via Twitter.com/ItsWiggleTime or become a fan of the group's official Facebook page Facebook.com/TheWiggles.

For more information about HINT Water, please visit www.DrinkHint.com.

Get your favorite holiday treats without gaining a pant size. Yogen Früz is now offering low-fat, non-fat and no-sugar-added Thanksgiving themed frozen yogurt flavors to help satisfy your holiday cravings.


Help yourself to the turkey and stuffing but skip the fattening desserts. For a healthier option- try Yogen Früz’s Autumn Spice Apple Pie and Pumpkin Spice flavors! Celebs such as Ali Fedotowsky, Khloe Kardashian and Lauren Conrad opt for Yogen Früz to indulge without tipping the scale!


Pumpkin Spice:



Includes a light (32 cal./serv.), naturally flavored syrup with no artificial sweeteners or preservatives

Real graham cookie crumbs

Can be made with low- or non-fat vanilla froyo, which is, of course, naturally flavored



Autumn Spice Apple Pie:

Includes a light (32 cal./serv.), naturally flavored syrup with no artificial sweeteners or preservatives

Real apples mixed into the froyo

Real cinnamon mixed into the froyo

Real graham cookie crumbs

Can be made with our low- or non-fat vanilla froyo, which is, of course, naturally flavored.


Yogen Früz offers more than just a delicious treat; each bite provides the body with essential vitamins to help maintain a healthy lifestyle. In addition, Yogen Früz adds one billion viable probiotic cultures to each serving. Probiotics have been shown to help with healthy digestion, immune system support, better mineral absorption and assists with lactose intolerance.

The December issue of Woman's Day (on newsstands November 23) is offering ways to cope with the holidays by providing 10 stress-free solutions to make your Christmas a merry one.

Woman's Day turned to the experts, from etiquette coaches to psychologists, to get the best tips on how to minimize the stress this holiday and eliminate some of the factors that have been issues in past years.

When it comes to presents, and saving money, experts advise readers to let go of gift guilt and suggest proposing that your family change their gift-giving traditions to possibly only giving gifts to the kids, a Secret Santa exchange with a price cap, or homemade gifts only. And once you get the gift, if you don't like it, fake it. It's better than hurting the feelings of one of your relatives.


If you are hosting the entire family there are a few tricks that experts say to keep in mind:

-  Command Your Kitchen - Don't loose it if someone tries to step on your turf in the kitchen. Give each matriarch of the family a task to do outside the kitchen and explain it will just be faster for you to do the cooking.

-  Take it Easy on Holiday "Spirits" - Keep those relatives that generally have one too many in check by limiting the alcohol served or have someone serve it.

-  Remember, The More The Merrier - Plan ahead for late additions and when unexpected guests show up, keep your cool and roll with it.

-  Call it a Night When You're Ready - When you are ready give the impression the night is coming to a close by starting to clean the kitchen, mentioning how fast the evening went by or begin to gather coats for people.


To tame the family drama, avoid talking about politics, keep the gossiping on hold, and reduce the use of annoying and distracting electronics. Experts suggest being ready to divert attention when these subjects come up. CEO of Beverly Hills Manners, Lisa Gache, says "change the subject with a remark like 'The turkey smells terrific, doesn't it? Let's go check on it.'"

With these tips, any family can have a festive, happy holiday.

Thanksgiving is about enjoying the traditions, family and food we are fortunate enough to surround ourselves with each fall. We gather together to remember the first Thanksgiving, when the Pilgrims assembled a feast to celebrate their freedom in the New World, and prepare for the winter ahead. The wild turkey was a staple of this first Thanksgiving, and it is only fitting that Wild Turkey Bourbon, the official bourbon of Thanksgiving, has a strong place in our celebrations today.


So to celebrate family and community, Wild Turkey's First Lady of Distilling, Joretta Russell, has created a tasty variation of her top-secret turkey recipe that has kept her husband--Master Distiller Jimmy Russell and son, Associate Distiller Eddie Russell--well enough fed to keep the distillery on Wild Turkey Hill running for over fifty years.
 
 
Wild Turkey Bourbon-Glazed Turkey



The Turkey:

* A turkey (12-14 lbs)
* Your favorite stuffing



The Rub:

* 1 Tablespoon sea salt
* 1 Tablespoon fresh cracked pepper
* ¼ cup fresh garlic, minced
* ¼ cup fresh onion, minced


The Glaze:

* 1 cup butter
* 1 ½ cups pecans, finely crushed.
* 1/2 cup brown sugar
* 1/2 cup apple cider
* 1/2 cup honey
* 1/2 cup Wild Turkey Bourbon


Instructions:


Preheat oven to 375 degrees.

Rinse and dry turkey and place on a roasting pan with the wings tucked under the body. Apply the rub evenly but generously all over the turkey. The turkey should cook for about 18 minutes to the pound (stuffed weight).

While the turkey is cooking, prepare the glaze by melting butter over medium heat. When the butter is simmering, add the pecans, brown sugar and honey and stir over medium heat until a syrup is formed. Then add cider and Wild Turkey Bourbon, briefly raise to a boil and then let cool.

About 15 minutes before the turkey is ready, apply half of the glaze to the turkey with a baster.

The turkey is done when a meat thermometer in the stuffing and thigh read 165 degrees and the juices run clear. Remove the turkey from the oven and apply the rest of the glaze. Let cool 15-25 minutes before carving

We now turn our attention to an un-discussed though more common-than-not casualty that often accompanies a Thanksgiving feast: the dreaded burn!

And we don't mean an overcooked turkey!

Somehow every year this festive harvest leaves behind more than stomach-stretching leftovers and merry memories in the form of a bad burn - bestowed by a pot, burner or stove WAY HOTTER than expected. And once the healing sets in, what's generally left behind is a prominent scar - a forever reminder not to do whatever you did AGAIN!

The bad news is there's no hotline dedicated to dispensing info on how to fix a scar! (Only a turkey!)

Fortunately, there's a new scar cream in town that works unlike any other AND received a National Parenting Center Seal of Approval! With just six key ingredients - a blend of naturally-derived collagen boosters, intensive moisturizers, pigment lighteners, essential fatty acids and the safest form of silicone gel, InviCible Scars (http://www.inviciblescars.com/) deploys exactly what skin needs at each phase of scar formation to help control the process, and therefore, the outcome - beautifully, safely, effortlessly.
 
InviCible Scars™ Advanced Scar Therapy represents five years of some of the best minds, nationally-acclaimed PhD’s, chemists, formulators and business people coming together to develop a skincare product unlike any other. InviCible Scars combines proven skin care technology, a patent-pending blend of naturally-derived collagen regulators (a Dual-Vitamin C complex), intensive moisturizers, pigment lighteners and essential fatty acids (patent-pending ProBiosyn-4) – along with the safest form of silicone gel (Dimethicone) – to help speed the healing process, smooth skin texture and even out skin tone.


Equally as important, InviCible Scars DOES NOT contain any ingredient that is controversial, inconclusive, superfluous or harmful, including D4 and D5 forms of silicones, commonly found in existing scar treatments. The anhydrous formula (formulated without water) is also hypo-allergenic: it avoids all preservatives (like parabens), fragrances, alcohol, mineral oil and petroleum.

InviCible Scars addresses facial scars, acne blemishes, burns, stretch marks, hyperpigmentation and hypertrophic scars – from surgery, skin injury and pregnancy – and will even improve the results of micro-dermabrasion, laser resurfacing and chemical peels.

Application:


Apply InviCible Scars™ Advanced Scar Therapy once initial scar healing occurs (skin heals over) or dark pigmentation is noted. Apply a thin film to the wound site, 2 – 3 times a day, massaging it into the area until the cream is absorbed. Keep scars out of the sun or cover with a minimum of SPF 30 sunscreen to prevent permanent redness or discoloration. DO NOT apply InviCible Scars to open wounds.

InviCible Scars is now available online at www.inviciblescars.com as well as select physicians’ offices and med spas later this year.

Suggested retail price: $82 for 0.9 oz/ml tube (about a 2-month supply)

InviCible Scars is a division of C&H Scientific, LLC, a privately-held company based in San Antonio, Texas, dedicated to the research and development of beauty and wellness solutions. Roland Hoffmann, CEO and Dr. Minas Chrysopoulo, CSO formed the company in 2008 after years of research and collaboration.

The Holidays are around the corner: Thanksgiving and the December holidays. Despite our very best efforts, we often slip into a familiar frenzy as our already fast-paced lives ramp up a notch. But whoever said the last months of every year have to be one long string of adrenaline-drenched events? It can also be a time to challenge yourself to go slower than you normally do all year ‘round.



November

You have one week before Thanksgiving is upon us. State what you are grateful for every day. Start an email or Facebook gratitude list that you send to your friends. Encourage others to reflect on those things that are most important to them.

Plan a potluck holiday feast. Spread the love (and the work) by ensuring everyone plays a part in designing the meal itself. Instead of storming the malls on Black Friday (or the Internet on Black Monday), use that time to make a list of the people to whom you would like to send holiday cards. Stamp and label the envelopes now.

December

Consider how many holiday parties you want to attend this month. Determine your limit and stick to it. Practice the power of slow by saying ‘no’ to extraneous requests that would overstep your capabilities. Remain centered by remembering your commitment to a life worth living, not one worth escaping.

Celebrate with loved ones and practice a little extra forgiveness for yourself and others this month. Remember that even in the darkest of days, we have access to the very light that resides within us every day of our lives.

Start living the slow today. Download your free three-month holiday planner at http://bit.ly/slownews to ensure you do!

~ Christine Louise Hohlbaum, American author of The Power of Slow: 101 Ways to Save Time in Our 24/7 World, lives near Munich, Germany with her husband and two children. She occasionally takes on small TV and film roles to satisfy her inner thespian. Her book-related blog, http://PowerofSlow.wordpress.com, shares tips on how to slow down every day.
 
© 2010 Christine Louise Hohlbaum

Wondering how to avoid wrinkles in your suitcase or simply how to fit it all in there? Here are a bunch of helpful tips for packing a suitcase whether traveling for business or pleasure.


1.  If you are flying, check the baggage fees and weight requirements BEFORE you pack. I always weigh my bag as I’m packing to stay within the usual 50 lb allowance.

2.  Wear bulkier items on the plane so you have more room in your bag.

3.  Put your name on both the inside and outside of your bag in case your bag is lost; also, a copy of your itinerary or destination contact information inside the bag will make it easier for an airline employee to find you.

4.  Pack a day’s worth of clothes in your carry on. If your bags do become lost you won’t be stuck frantically trying to find something to wear.

5.  Pack a swimsuit in your carry on, too. If you’re going on a cruise, you’ll be able to hit the pool when everybody else is waiting for their bags to be delivered to their cabins.

6.  Pack chronologically. Place the items you will wear first on top (usually pajamas) and leave the last day outfits to the bottom of the bag.

7.  Pack things inside of other things. Women’s shoes inside of men’s shoes, jewelry inside a pair of shoes, etc.

8.  Get a small laundry bag. I happen to like the one at http://www.rojeti.com/. I hang it in the closet and it’s a great way to keep your room picked up and to separate the clean and dirty clothes.

9.  Use plastic baggies. Fill them with anything: jewelry, toiletries that could leak, and your undergarments. For the undergarments, I usually do one bag per traveler. Be sure to squeeze out the extra air. Then at the end of the trip you simply empty them straight into the laundry.

10.  Do more with less. Can you get multiple wears out of a pair of pants or skirt paired with different blouses? Can you get away with one pair of shoes? I can’t – but let’s say two! Leave anything that only goes with one other item at home.

11.  Hang your clothes up as soon as you can. Save yourself the trouble of ironing and hang your clothes up immediately. You can always turn the shower on hot and hang the clothes behind the bathroom door to steam away the wrinkles.

12.  You will save space and avoid creases by packing pants 1st in the suitcase. Lay them across the length of the suitcase with the waist to one side and the legs hanging over the other side. Layer the next pair on top with the waist at the opposite side (on top of the previous pair’s legs). Once pants are in, continue packing clothes on top of them. Fold the legs in on top of your clothes at the end of the packing.

13.  Use plastic dry cleaning bags between shirts/blouses and dresses to prevent wrinkling.

14.  Always put plastic on top of your clothes before zipping the suitcase shut. It will protect your clothes from shoes that you may want to layer on top. And, if the suitcase gets unexpectedly wet while traveling, it will also keep your clothing dry.

15.  Do NOT pack wrapped gifts. Pack the wrapping paper/gift bag/tissue paper and a baggie with the necessary tape/pen/scissors separately and then wrap the gift upon arrival. You will either be disappointed because the wrapping was damaged or that TSA opened the gift for inspection purposes.


- Nicole Hockin

Hotels.com Travel Expert
Nicole is author of the Travel Smart Blog

According to the National Turkey Federation, over 690 million pounds of turkey were consumed in the United States during Thanksgiving last year… leaving millions of Americans wondering what to do with all those leftovers after friends and family head out the door.


For a tempting alternative to the traditional turkey sandwich, Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, CO is offering up his leftover-ready recipe for Green Chile Turkey Enchiladas.
 
 
Green Chile Turkey Enchiladas


Ingredients:

1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
¼ tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped
Salsa


Directions:

1. Add the butter to a warm sauté pan.

2. Add onions and sauté until translucent.

3. Add garlic and cook until it becomes aromatic.

4. Add flour and cook for 1 minute.

5. Pour both cans of green chiles into pan.

6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.

7. Simmer for 5 minutes at low heat.

8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.

9. Grease a 13x9 baking dish.

10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.

11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.

12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.

Serve with sour cream, green onions and salsa.

Thanksgiving Dinner is about Tradition. Or is it? The first harvest feasts of the Pilgrims (circa 1621) consisted of whatever was available, not what tradition prescribed. Historians are confident saying that the Pilgrims weren't eating pumpkin pie, cranberry sauce or mashed potatoes. According to Edward Winslow’s A Journal of the Pilgrims at Plymouth, the harvest feast probably consisted of clams, venison, and duck as well as peas, beans, onions, lettuce, radishes, carrots, plums, grapes, and chestnuts.

So, for a new spin on Thanksgiving, what about planning a feast based on foods that actually were available to the pilgrims?

The culinary team at Kendall-Jackson Winery, can make that easier with three gourmet culinary options based on foods that may have been on the original table: clams, venison and duck. (Their wine pairing suggestions, however, are wholly modern).



Pan Seared Venison with Cumberland Sauce
Serve with Kendall-Jackson Cabernet Sauvignon
Servings: 8


Cumberland sauce is a traditional English accompaniment to wild game and duck. The black currants in the sauce bring out the dark fruit flavors in the Cabernet Sauvignon. This full flavored sweet and sour sauce is served cold and is especially good with venison and sautéed duck livers.


1 sprig of rosemary, picked
1 Tbsp. juniper berries
¼ C. vegetable oil, plus 3 Tbsp. for cooking
3 cloves of garlic, sliced
8 venison Denver leg steaks (6 to 7 oz.)
Kosher salt
Freshly ground black pepper
1 oz. Kendall-Jackson Grand Reserve Port
1 oz. Kendall-Jackson red verjus
¼ C. shallots, minced
1 C. black currant jelly
1 Tbsp. orange zest
1½ tsp. lemon zest
2 tsp. ginger, grated
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice


In a bowl, mix the rosemary, juniper, ¼ C. vegetable oil and garlic. Toss the venison steaks with the marinade and place in a casserole dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 425°. Set aside a baking sheet large enough to accommodate the steaks.

Heat a large sauté pan over medium-high heat. Remove the steaks from the marinade and discard. Season the steaks with salt and pepper. Add oil to the hot pan and sauté the steaks until they are nicely caramelized, approximately 2 minutes per side. Make sure not to overcrowd the pan, it will reduce the heat and cause the steaks to poach.

Once all the steaks have been sautéed, arrange them on the baking sheet. Again, make sure to leave space between the steaks to allow even cooking. Place the steaks in the oven for 8 minutes or until they reach an internal temperature of 125°. Remove from the oven, cover loosely with foil and allow to rest for 10 minutes. Place steaks on a plate and serve with the chilled Cumberland Sauce.


For the Cumberland Sauce:

In a sauce pot, slowly bring the port to a simmer. Add verjus and shallots and stir. Add the currant jelly and melt over low heat. Add the zests, ginger, mustard, lemon juice and ½ tsp. salt and simmer for 5 minutes. Season to taste with salt and pepper. Chill and cover. This sauce can be refrigerated for up to 2 weeks.



Capellini with Clams
Serve with Kendall-Jackson Chardonnay
Servings: 6


6 Tbsp. unsalted butter
11/2 lb. clams, scrubbed
1/2 C. dry white wine
12 oz. capellini or angel hair pasta
1/2 C. loosely packed fresh flat-leaf parsley, coarsely chopped
1 bunch chives, cut into 1/2” pieces
kosher salt and freshly ground black pepper


In a large, heavy saucepan, melt the butter over medium-high heat and cook until the butter is brown and has released a nutty aroma, 3-4 minutes. Add the clams, increase the heat to high, and stir in the wine. Cover and cook until the clams open, 4-6 minutes. Transfer the clams with tongs or a slotted spoon to a plate. Discard any clams that don’t open.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, about 6-8 minutes. Drain the pasta and add to the pan with the butter mixture. Add the parsley and chives. Season with salt and pepper to taste. Toss to coat evenly. Divide the pasta among 6 small plates, top each serving with an equal number of clams, and serve.



Seared Duck Breast with Raspberry Gastrique
Serve with Kendall-Jackson Zinfandel
Servings: 8


Ingredients:

2 Tbsp. sugar
½ C. red verjus
½ C. red wine, such as Zinfandel
½ pint raspberries
2 Tbsp. pomegranate molasses
20 black peppercorns
2 cloves
2 Tbsp. butter
Kosher salt, to taste
1 tsp. vegetable oil
4 duck breasts


Raspberry Gastrique Preparation:

In a small sauce pan, caramelize the sugar over low heat. Once the sugar turns golden brown, carefully add the verjus, wine, raspberries, pomegranate molasses, peppercorns and cloves. Increase the heat to high and reduce for 5 to 7 minutes or until most of the liquid has evaporated and the sauce begins to thicken to syrup consistency. Remove from the heat and whisk in butter. Season with salt. Keep warm.


Duck Preparation:

In a 12-inch non-stick sauté pan, heat the oil over medium-high for 2 minutes. Score the duck breast on the fat-side, being careful not to cut into the meat. Season the duck with salt and carefully place in the pan skin-side down. Reduce the heat to medium-low and slowly render as much of the fat in the skin as possible. Drain the fat that collects in the pan every 2 to 5 minutes. Continue to cook until the skin turns brown and crisps slightly, approximately 10 to 15 minutes. Flip the breasts, increase the heat back to medium-high and continue to cook for an additional 2 minutes (for medium-rare to medium). If using an instant-read thermometer, the temperature should register between 136-140° F.


Final Preparation:

Remove the duck from the pan and rest on a cutting board for 4 to 5 minutes before cutting. Drizzle the Raspberry Gastrique on the duck and serve.



[Sidebar: What Was Not on the Menu for the Pilgrims]


Ham: There is no evidence that the colonists had butchered a pig by this time, though they had brought pigs with them from England.

Sweet Potatoes/Potatoes: These were not common.

Corn on the Cob: Corn was kept dried out at this time of year.

Cranberry Sauce: The colonists had cranberries but no sugar at this time.

Pumpkin Pie: It's not a recipe that existed then, though the Pilgrims had recipes for stewed pumpkin.

Chicken/Eggs: We know that the colonists brought hens with them from England, but it's unlikely that many were left at this point, much less still laying eggs.

Milk: No cows had been aboard the Mayflower, though it's possible that the colonists used goat milk to make cheese.

Can you believe that the Holidays are officially upon us? With all the planning and shopping for Thanksgiving, Hanukkah, Charismas and New Year’s on the horizon, Whole Foods Market is here to help you. They have various resources and dinner options available to make this holiday one to remember!

First up – let’s talk turkey - Whole Foods wants to give you the tools you need now to avoid stressful situations later. Check out their online turkey
tips at wholefoodsmarket.com including:


·  A Bird for Every Budget – Organic? Kosher? Heritage? Brined? Fresh or frozen? Learn the differences and how to choose the best bird for your buck.

·  Cooking the Perfect Turkey – Discover tips on foolproof preparations, brining, stuffing and how long you really need to cook thevbird.

·  It’s All Gravy – Master homemade gravy once and for all.

·  Carving: Man vs. Turkey – Carving the Thanksgiving turkey can be a daunting endeavor; watch step-by-step instructions and learn tricks of the trade.

·  Making Magic with Leftovers – Turkey tetrazzini, turkey noodle soup, turkey pot pie, turkey and roasted vegetable quiche are just a few of the recipes we’re sharing.



Secondly, Whole Foods has some great new and exciting pre-cooked meal options - as well as tried and true favorites – to help those of us who need a little extra help! Some highlights of the prepared foods menu include:

·  Latin Feast Holiday Dinner – NEW

·  Heritage Holiday Dinner - NEW

·  Traditional Turkey Dinner

·  Spiral Cut Glazed Ham Dinner

·  Intimate Organic Holiday Dinner

·  Vegan Holiday Dinner

· Traditional Organic Holiday Dinner

· Organic and Heirloom Turkeys, Game Hens, Pheasant, Beef Roasts, Lamb and Ham (prices vary)

· Seafood including Dungeness crab, lobster, oysters and shrimp (prices vary)

· Fabulous Foodie Favorites side dishes including: (prices vary)

     o Dungeness Crab Brie Mac n’ Cheese

     o Sage Sausage Sourdough Stuffing

     o Broccoli Cheddar Potato Gratin

     o Baked Fuji Apples

· Yummy desserts including the new Apple Cranberry Crunch Pie (9”, $14.99)


In honor of all this yummy goodness, Whole Foods Market will be hosting FREE Holiday Tasting Fairs on November 20 and 21 AND December 11, 12, 18 and 19 from 11 a.m. – 3 p.m. at all stores in Northern California and Reno.
 
 
VIDEOS:


Whole Foods Market has created an online resource of educational video showing experts in action demonstrating valuable how-tos and sharing tips for everything from traditional holiday cooking to festive, eco-friendly décor and other special touches. To access all our Holiday videos – please go to: http://www.wholefoodsmarket.com/holidays/videos/index.php



TURKEY 101:

Whole Foods Market Standards

Whole Foods Market stringent quality standards require that every turkey we sell meets our animal welfare standards, which include no antibiotics, ever and no animal by-products in the feed. Neither are they injected with any solutions or marinades.


Fresh vs. Frozen

·  Our fresh turkeys are harvested weeks before the holidays.

·  The birds are stored in refrigeration just above the freezing point which can cause a thin layer of soft ice on the skin.
·  Fresh turkeys eliminate the time needed for thawing and tend to cook faster.



Whole Food Market Fresh Turkey

·  Raised for us to our strict standards (see above).

·  Raised on a vegetarian diet.



Organic Turkey

·  Fed certified organic feed and raised on certified organic land that has been free of prohibited substances for at least three years.

·  USDA certification also includes review of the processing facility and packaging.



Heirloom Turkey

·  The flavor and composition of the heirloom turkey is the closest we have to turkeys of yesteryear. They tend to have dark spots on the skin which is natural to the breed (results from their darker feathers).

·  Tend to take less time to cook due to lower fat .


Kosher Turkey

·  Two Kosher certifications: Rabbi Babad and OU



Internal temperature:

The USDA recommends cooking poultry to an internal temperature of 165 degrees F.



Turkey Serving Recommendations:

Whole Bird Turkey: 1 1/2 - 2 pounds per person with leftovers

Boneless Breast: 1/2 pound per person as entree

The holiday season is upon us, which means lots travel, unhealthy food, memorable moments, and our famous excuses such as, ”I’m traveling, there are no healthy options!” and “I’ll work it all off when I get home.” A typical American may gain upwards of 15 pounds during the winter months, including holidays. Why put you and your body through this when there are simple tips and ways around the holiday bulge?


Whether you travel by plane, train, or automobile, the only things moving are the means of transportation.


When traveling by car, I suggest the following tips:

-  Stop to eat instead of sitting in the car and going through the drive-thru. For the budget conscious, this doesn’t have to be at a restaurant, there are some great sandwich shops that offer healthy and affordable meals!

-  Take a break from the long drive and walk around for 10-15 minutes, this short amount of time can be a great benefit to your health.

-  For close destinations, pack a picnic. This is a great way to get the family involved and find a great place to pull over and eat on the way.


When traveling by train:

-  Get up, walk around and stretch as much as you can.

-  Bring snacks to avoid over eating the full, typically, unhealthy foods trains provide. Trail mix and nuts are some of the best options to bring!

-  Bring a book! The train is the perfect place to relax and stimulate your mind.


While traveling by plane:

-  Power walk in the airport! Don’t worry, you won’t look weird, usually others who are late to their flights are doing the same so you’ll fit right in!

-  Make sure you plan ahead. If you are traveling internationally check to see if they offer a vegan menu or bring your own food to eat that you know you'll enjoy.

-  Snack frequently, never allowing yourself to over eat or binge at one sitting.

-  Keep alcohol to a minimum while traveling, as well as caffeine, and sodium. All tend to dehydrate the body, and while flying it is important to stay hydrated, plus it helps prevent the dreaded jet lag!


With these simple tips, you can help keep the pounds off while traveling this holiday season! Remember, being prepared is the key to traveling success!


- Shauna Johnson
Culinary Instructor at Wellspring Weight Loss Camps. (www.wellspringweightloss.com)



About Shauna Johnson


Shauna has a passion for healthy living, including living and cooking a healthy diet. She has been the head instructor for flagship Wellspring Academy of California for four years, and has designed the curriculum for Wellspring Camps around the globe. Shauna earned her Nutrition and Culinary Education degree at Fresno State University. Shauna has also continued taking courses, including a recent “Healthy Kitchens, Healthy Lives” curriculum developed by Harvard Medical School in association with Culinary Institute of America.

This Thanksgiving, use Feng Shui to ensure a warm, happy and positive environment for you and your guests. Following are simple tips from ChicagoHealers.com Practitioner Dr. Andie Pearson, DMD:


Clean and Clear: No matter what the occasion, the first step in Feng Shui is clearing clutter and cleaning the area.


Analyze: After you have cleared, cleaned and organized the area where you will be entertaining, you need to decided on themes, purpose, how many people will be invited, who will be there, and what activities and foods will you have. This should help you with the rest of your planning.


Color It Warm: Plan the decorations with warm relaxing colors. Use goldenrod, earthy greens, tans, amber, deep rich reds or maroons etc. You want a color scheme that will be both relaxing and welcoming. Fall and Thanksgiving colors lend themselves to this very well.


Traffic Flow: Create a good flow of traffic thru out. Ask yourself - Are you having an actual sit down event , buffet or cocktails with appetizers ?

If you are having a formal dinner, have that room separate from the rest of the party, allowing the rest of the party area to be designated as the place for social gathering.

For a buffet-style Thanksgiving, have an area for the food and a section for drinks. You will also need to have seating scattered about in organized fashion that doesn't block flow of traffic.

A Thanksgiving party that is just snacks, appetizers and cocktails has a bit of free flow. You can arrange several areas for food and drinks scattered through out the room so that people can stroll from place to place and socialize.

Minimalist: Decorations should be pleasing to the eye, but kept to a minimum. Overly large or overwhelming items or too much clutter can create an environment of anxiety. The stimulation will be too much and will make it hard to relax into the party. Flower arrangements on the table or through out the room should be conservative and moderate to short. Anything big or tall will not allow for conversion across the table. Because people will be visiting and talking, music would be very nice, but needs to be low and soft so that it doesn't compete with everyone there.


If you stick to the basics of Feng Shui, your party will be a success. So remember, clear and clean, plan in detail, go low and conservative on decorations, and allow for good social flow patterns through out the party area.

According to the U.S. Census Bureau, about 250 million turkeys, 709 million pounds of cranberries and 1.8 billion pounds of sweet potatoes will be served at Thanksgiving dinner’s this year. Regardless of how much is served for dinner, guests are bound to be hungry Thanksgiving morning. They need the perfect meal to hold them over until the main feast.

Whether you are feeding visiting family, or watching the Macy’s parade, Thanksgiving breakfast is a perfect way to entertain guests and satisfy their morning hunger. Breakfast will start the day with more memories and reasons to be thankful.

Many hosts will be concentrating on making a flawless dinner, but also don’t want to serve up cold cereal to their guests. Here are some seasonal solutions to a Thanksgiving morning breakfast:


· Blend cream cheese and cranberry sauce together to use in your favorite Stuffed French Toast recipe.


· Combine Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with honey for a tasty, sweet spread on your toast or bagel.


· Put a twist on classic pancakes with Pumpkin-Ginger Pancakes and garnish with a simple homemade Vanilla Maple Syrup.


· A simple hash brown, sausage and cheese casserole can be put together the night before and cooked quickly on Thanksgiving morning.


· Mix Nielsen-Massey’s Pure Almond Extract with cherry yogurt for a fruit salad dressing to serve with your favorite variety of fruits.


“Thanksgiving is one of the greatest American traditions, and breakfast shouldn’t be left out of the day,” said Beth Nielsen, Chief Culinary Officer of Nielsen-Massey Vanillas. “I simply add vanilla to my maple syrup to create a delicious topping for my family to enjoy Thanksgiving morning.”


Vanilla Maple Syrup
Featured in Nielsen-Massey’s A Century of Flavor Cookbook

Makes 1 cup


1 cup pure maple syrup
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract


Combine the syrup and vanilla extract in a small saucepan and mix well. Heat until warm.

Note: Substitute Nielsen-Massey’s Mexican or Tahitian Pure Vanilla Extract for a change of taste.



Pumpkin-Ginger Pancakes
By Ellen Easton, Courtesy of Nielsen-Massey Vanillas


2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix


Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.

Garnish: fresh sliced pears and maple syrup



Nielsen-Massey Vanillas recently introduced a new line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and Gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

I went into the workout knowing that it would be challenging. Just one look at the Inside Out Method web site and you’ll see that these workouts are NOT for beginners. But, as you know, I am getting pretty darned fit these days and always up for a new challenge. And, there actually is a beginner workout included with the DVD as well.

The beginner workout is 20 minutes long. I just watched it to review it. It starts out with stretches to warm up for 3 minutes. Then Bob takes you through a series of squats, where you can use or not use weights. Bob goes over what it means to have good form in each of the exercises. Bob takes you through bicep curls, tricep extensions, triceps kickbacks, alternating lunges, front raises, lateral raises, shoulders, dead lifts, bentover wide row, and then some pushups and ab work. Each exercise just focusing on one movement, there are no combinations. It is a great starting place for someone who hasn’t worked out or lifted weights.

Now onto the 60 minute workout… Actually, it is 66 minutes. Those extra 6 minutes really do make a difference.

First, there is a motivational speech by Bob. He says people are always saying, “If I had Bob as my trainer…” well, with this DVD, now you do! The workout starts with a stretch and warm up. After a couple of minutes of warming up, Bob gets down to business. Bob goes right into pushups, alternating with a runner’s stretch. This is probably the easiest part of the DVD. The whole workout keeps going for 66 minutes, with only 2 water breaks. I had to pause a few times to get a drink and rest before moving on.

On the plus side, you really can go at your own pace while following the DVD. Bob doesn’t really give you a specific rep count. He lets you go for reps based on time instead. I used 5, 8, and 10 pound weights depending on how difficult each exercise was for my strength. Bob reminds you that you can always drop your weights and has one participant as the “modifier” to show easier moves, which are still pretty darned challenging.

You can clearly see that the people in the video are working hard. They need to take breaks too. In fact, they grunt and groans more than any other workout video I’ve seen. But, at least I did not feel alone as I pushed, grunted and squealed myself. The workout is set up so you do a series of exercises and then you repeat it once. I had to take some modifications, especially at the end. I was doing push-ups on my knees by the end because there were so many. Then, there is a plank, side-plank-one-arm-lift series that had my arms feeling like Jello.

This is an amazing full-body workout. I am pleased to announce that I am not too sore the day after. I was surprised since I trained a client BEFORE this workout. I suppose as a P90X grad, I shouldn’t be too sore. In fact, when I first saw this workout, I kind of thought Bob was “ripping off” Tony Horton (creator of P90X). There are some similarities in terms of the set, and camera work, but I just love Bob and found it to be a really great workout.

Probably my only complaint is that the music is kind of bland and also sort of soft in the background. Now I am intrigued to try the other three workouts in the program.


- Coach Jenn

For more reviews, articles, giveaways and more, stop by PersonalFitCoach.com

For other programs that I love, check out CoachJennsFitness.net

Featured weekly on Pink Lemonade Online Magazine

Onions are foundational for a lot of my recipes. Knowing HOW to properly and safely chop an onion will absolutely help you get your dinner on the table quicker! The way I do it is easier, safer and faster. Yes, I have a video demonstrating this important skill on http://www.savingdinner.tv/featured/tearless-onion-cutting/


Here's how to chop an opinion, in 5 easy steps:


1) Wash your onion (yes, even with the skin on, always wash ALL produce)

2) Cut off the end with the swirly paper top (that's considered "the end). Don't cut off the root end though, that holds the onion together.

3) Now cut the onion lengthwise so that you have half a root end on each half. Take the skin off in one fell swoop.

4) Place the onion half flat side down on the cutting board. Now take your knife and make perpendicular cuts to the onion half, about 1/8th of an inch apart.

5) Using the hand that isn't holding the knife, make a claw with your fingers so they're not vulnerable to the knife. Now slice thru like you're slicing the onion. The perpendicular cuts will automatically "dice" your onion for you!


Now what about those pesky fumes that make you cry and ruin your mascara? A cooking school in Washington State suggested putting a tablespoon of vinegar on your cutting board to cut the tears. Never tried it, but sounds like a great idea!

After all this chopping, don't you think you need a good recipe to get that onion cooked? I just got a ton of butternut squash with my CSA basket and this recipe is awesome, so here you go:


Butternut Soup
Serves 4


1 onion -- chopped
1 tablespoon butter
2 tablespoons olive oil
3 cups butternut squash -- peeled and cubed
2 cups chicken broth
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
1/2 pound low fat cream cheese
salt and pepper -- to taste


In a large sauce pan, heat oil and butter together over medium high heat and saute the onion. Add squash, broth, thyme and cayenne pepper. Bring to a boil, lower heat and allow to simmer. Cook 20 minutes or until squash is tender.

In a blender, puree squash with cream cheese in batches until smooth. Return to saucepan and heat through, but don't boil.


Per Serving: 295 Calories; 14g Fat; 10g Protein; 12g Carbohydrate; 2g Dietary Fiber; 51mg, Cholesterol; 642mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.


SERVING SUGGESTIONS: Serve with a big spinach salad and some whole wheat dinner rolls.


Leanne Ely, C.N.C.

Your Dinner Diva at your service on http://savingdinner.com/


Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.


Subscribe to Leanne's YOUTUBE channel!

www.youtube.com/savingdinner


Listen to Leanne on BLOG TALK RADIO   Every Wednesday at Noon (est)
Can't make the show?  That's ok come listen to the podcast!
www.blogtalkradio.com/saving-dinner

Everyone knows that fast food isn't the healthiest option out there. However, with increasingly hurried lifestyles, it's easy to give in to the temptation to head to your local drive-through and pick up a quick meal. Complicating matters even further, brightly painted playgrounds and characters with friendly faces lure your children to fast food restaurants. And let's not forget those tempting plastic toys.

But just how bad is this food? Can you even call it food? In one famous experiment, a New York City artist purchased a happy meal from McDonald's and took photos of it every day. By day 137, the plain hamburger and fries looked nearly identical to the way they looked on the first day. How many preservatives do you think are in that food so that it shows no signs of decay after more than four months? Are you putting all those chemicals in your body or your children's bodies? Of course, you can do as one popular fast food chain says and "have it your way". But is that really your way?

Real food has a short lifespan. Natural food will not look the same even one day later, much less 137 days later. It if was once living it will decay.

If you think you're safe from the chemical overload when you order from the light menu, think again. Even the so-called healthier meals at these places are loaded with salt, sugar, and fat. Certain menu items may indeed be lower in fat but they are still pumped with preservatives to help prolong their shelf life and reduce the company's overhead. Fast food is indeed cheaper than buying fresh food at the store. That's because the food they sell bears little resemblance to what you would buy in the grocery store. If you're often in a hurry, look into meal planning like our Menu-Mailers and freezer cooking. If you're on a budget, clip coupons and scour sales flyers.

Think about it: one fast food meal usually contains more sodium, fat, and calories than you should consume throughout an entire day. YIKES! It's also full of unnatural chemicals that your body doesn't recognize and doesn't know what to do with. DOUBLE YIKES! Is it really worth saving a little bit of time and money tonight if it means shortening your life in the long run? You still "lovin' it"?


Leanne Ely, C.N.C.

Your Dinner Diva at your service on http://savingdinner.com/


Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.


Subscribe to Leanne's YOUTUBE channel!

www.youtube.com/savingdinner


Listen to Leanne on BLOG TALK RADIO   Every Wednesday at Noon (est)
Can't make the show?  That's ok come listen to the podcast!
www.blogtalkradio.com/saving-dinner