Turkey Chili ---- less than an hour -- Diabetic / Heart

TOTAL TIME: Prep: 10 minutes    Cook: 35 minutes     Makes: 6 servings

2     cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1     can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2     cups cubed cooked turkey breast
1-1/3    cups fat-free milk
1       can (4 ounces) chopped green chilies, drained
1      tablespoon minced fresh cilantro
1      tablespoon dried minced onion
1      teaspoon garlic powder
1      teaspoon ground cumin
1      teaspoon dried oregano
6      tablespoons fat-free sour cream

1 .  In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream. 

Nutritional Facts :
1 cup with 1 tablespoon sour cream equals 250 calories, 2 g fat (1 g saturated fat), 47 mg cholesterol, 510 mg sodium, 31 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Food for Thought : Last minute Thanksgiving Check

Most of us are finishing our last minute check off list for thanksgiving holiday . No matter  if you are traveling  across town or the host of your own family festivities , chances are  you still have  a few things  left to do . This is a time of year where we should  be relaxing  and enjoying  our time with  family , but for some of us , the next few days  will entail a few hectic moments . While the hard part of preparing  the menu  and shopping  should  already  be done , there are  a few  things you can do to make things  go as smoothly as possible .Here are a few tips  for your Holiday  last minute to do list .
    Put together  a few snack size portions  of healthier options  , such as  pretzels , popcorn , trail mix , or yogurt . These are great for  little ones  who just can not seem to wait  those extra  20 minutes  before dinner . They are also great  to have on hand in case  you get struck in traffic .
    If you are bringing a dish , don't  forget a hot pad  and a serving utensil . And do your best  to bring items  that need  little or no additional preparation in the  host's kitchen .
    If you are hosting , make  sure that all chemicals  are stored away , that knives  and  other hazardous utensils are out of reach of  young children . Watch handles  on the stove  to make sure  they are turned  inward.
    If you are traveling  , make sure  you are properly  refrigerating  foods  by storing  them in  an ice chest  or insulated bag with a cold source .

                HOLIDAY 'THANKSGIVING' LETTERS
T is for Turkey on Thanksgiving Day,
H is for “Hurry, I’m hungry!” we say.
A is for Auntie, she works and she mends,
N is for Native American friends.
K is for Kitchen, the oven’s on low,
S is for Silverware, set in a row.
G is for Grandma, the one we love most,
I is for Inside, where we’re warm as toast.
V is for Vegetables, eat them we try,
I is for Ice Cream on top of the pie.
N is for Never do we have enough dressing,
G is for Grandpa, who gives thanks for our blessings.


Author : Maude M. Grant

Happy Thanksgiving every one .

A proud Gran-poppa          G.

For Jenny....... Tyger Stafford calls herself a Climate Crusader...How about that?



For most 11-year-olds, travelling to the "City of Light" would be a dream vacation.
But for Tyger Stafford, it's not for pleasure. "I am focusing on climate change now," she said. Self-proclaimed "climate crusader" Tyger Stafford is preparing to head to the United Nations Climate Change Conference in Paris, which runs from Nov. 30 to Dec. 11.

The self-proclaimed "climate crusader"  from Vancouver, wants to be on hand to see world leaders hammer out what she hopes is an ambitious and transformative agreement to tackle climate change.
But attempting to realize that goal hasn't been easy. Stafford's parent only had enough money for two tickets, and originally planned to take her little sister Macey instead.
But Tyger was determined to make it to Paris, and her mother, Tarah, says that's when her daughter suggested she could find a way to pay for her own ticket.
To raise the money needed for the flight, Tyger sold homemade dog biscuits and worked as a babysitter.
And after three months, Stafford had collected more than $2,000.
"I think it is probably one of the most accomplished things I have done," she said.
The family plans to head to Paris on Dec. 3, and hopes to participate in the events in any way they can.
Despite her young age, this won't be Stafford's first time at major climate talks
Three years ago she attended the United Nations Conference on Sustainable Development in Rio.
"I think that when I went to Rio I did not quite understand everything, so I mean, I think I am going to get more from Paris this year," she said.
And this summer, Tyger shared the stage with actress and activist Jane Fonda at a Greenpeace event.
For as long as she can remember, Tyger has wanted to help save the world from climate change.
"When I get older, and I have kids, I want them to have a nice future," she said.
"I want them to be able to live the life I get to have now."
And maybe she'll get a chance to help them secure that future in Paris.


CTV News and Yahoo

Cheeseburger Soup ---in less than an hour

A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. 
TOTAL TIME: Prep: 45 minutes       Cook: 10 minutes       MAKES: 8 servings

1/2             pound ground beef
3/4             cup chopped onion
3/4            cup shredded carrots
3/4             cup diced celery
1               teaspoon dried basil
1               teaspoon dried parsley flakes
4               tablespoons butter, divided
3               cups chicken broth
4               cups diced peeled potatoes (1-3/4 pounds)
1/4            cup all-purpose flour
2               cups (8 ounces) process cheese (Velveeta), cubed
1-1/2        cups milk
3/4           teaspoon salt
1/2           teaspoon pepper
1/4           cup sour cream

1 .     In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2 .     Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. 
Heart healthy

Food for Thought : Creole Thanksgiving meal

Hello viewers that love good food  and  a follower  of Poppa's  'Food for Thought,' I have a confession. Although I love a good meal shared with family and friends, I've never been a fan of the traditional Thanksgiving dinner.
Dry turkey, jellied cranberries and mushy vegetables? Pass. 

 Louisiana take on a traditional turkey dinner, I couldn't be more thankful.
Juicy, seasoned turkey? Cranberries that don't wobble? Vegetables that aren't in casserole form?
Tell me more. Fill my plate.
Here are all the recipes you'll need to prepare your own impressive, Creole Thanksgiving spread. This was last years'  I was  informed  we will have it  again this year with some  added  attractions 

Oven-roasted turkey injected with Creole butter marinade

Serves: 15-20          Cook time: 2 hours
1 young turkey, 15 to 20 pounds 
1 bottle Tony Chachere's Butter Injectable Marinade 
4 tablespoons Tony Chachere's More Spice Seasoning 
2 large onions, cut into 2-inch pieces 
4 stalks celery, cut into 2-inch pieces 
4 large carrots, cut into 2-inch pieces 
1/2 gallon water or chicken stock 

Heat oven to 325 degrees
1 .   Using a large cutting board or work surface, separate the major muscles from the turkey. Remove wings. Remove legs and thighs. Then cut breast away from the backbone. Reserve backbone, cutting into 4 equal pieces with the neck, tail, liver, gizzard and heart. These will be used for stock and/or gravy.
2 .  In a large roasting pan, add onions, celery and carrots.
Carefully inject turkey wings, legs and thighs, and breast with marinade. Inject into meat without going through the skin. Inject in as many places as possible without getting too close to the bones.
3 .  Season the outside of each piece of turkey with Tony's seasoning and place the pieces on top of the onions, celery and carrots in the roasting pan.
4 .  Add water or stock to the roasting pan. Cover pan with foil and place in oven. Cook covered for 90 minutes. Roast uncovered for another 60 minutes to brown and crisp skin. Remove from oven and let cool for 15 minutes.
Place wings, legs and thighs on a serving dish. Remove breast from bone and carefully slice. Reserve drippings to make turkey stock and/or gravy.
                    Turkey stock and gravy:

Reserved drippings from roasted turkey pan 
Reserved turkey backbone, cut into four equal pieces and seasoned liberally with Tony's 
Reserved turkey neck, tail, liver, gizzard and heart 
1 onion, diced 
1 yellow bell pepper, diced 
2 stalks celery, diced 
3 cloves garlic, minced 
1/2 cup white wine or water 
2 quarts water 
2 tablespoons olive oil 
Tony Chachere's Brown Gravy Mix
Directions:
1 .  Heat olive oil in large saute pan over medium-high heat. Place reserved and seasoned turkey backbone and innards into the pan and caramelize for about 15 to 20 minutes or until all pieces are browned.
2 .  Deglaze with white wine or water. Add in onion, bell pepper, celery and garlic. Continue to saute until onions are translucent.
3 .  Add two quarts of water and bring to a boil. Reduce heat to low and continue to cook for an hour. Water can be added in as the liquid reduces if necessary.
4 .  Use the stock after cooking for an hour in the cornbread dressing and stuffing recipes or use the stock to make a gravy.
For gravy, strain the stock, add liquid to pan and thicken to desired consistency with Tony Chachere's Brown Gravy Mix.
                                            Creole cornbread dressing :

Serves: 12      Cook time: 45 minutes
Ingredients:
2  packages cornbread mix (prepare your favorite kind ahead)
2 tablespoons olive oil 
1 pound ground pork 
1/2 pound chicken livers, pureed 
2 cups turkey or chicken stock 
1 sweet onion, diced 
1 stalk celery, diced 
1/2 yellow bell pepper, diced 
2 garlic cloves, minced 
1 tablespoon Tony Chachere's More Spice Seasoning 
3 tablespoons Tony Chachere's Brown Gravy Mix 
1/4 cup parsley, finely chopped 
1/4 cup green onions, chopped 

Heat oven to 350 degrees.
1 .  Prepare cornbread ahead of time using directions on package. This can be done days in advance and refrigerated.
In a medium pot on medium-high heat, add oil. Once hot, add the ground pork and pureed chicken livers and brown, about 15 minutes.
2 .  Add about 1/2 cup turkey stock, onion, celery, bell pepper and garlic. Cook until onions are translucent, about 10 minutes. Add in remainder of the turkey stock and Tony Chachere's and bring to a boil. Reduce heat to low. Follow instructions on brown gravy mix (mixed with cool water first before adding to hot mixture) and add to pot. Allow pork mixture to thicken for about two minutes. Remove from heat and reserve.
3 .  In large mixing bowl, crumble cornbread and add in ground pork mixture, green onion and parsley. Mix well.
Spray a casserole dish with nonstick spray. Spoon dressing into pan. Place into heated oven and bake for 45 minutes. Remove from oven and serve hot.
Stuffing muffins:

Serves: 12            Cook time: 45 minutes
1 loaf French bread, diced 
1/2 stick butter, melted 
2 tablespoons olive oil
1/2 pound button mushrooms, quartered
2 cups turkey or chicken stock 
1/2 cup white wine
1 sweet onion, diced
4 stalks celery, diced
1 yellow bell pepper, diced
2 cloves garlic, minced 
1 tablespoon Tony Chachere's More Spice Seasoning 
2 eggs, beaten
1/4 cup parsley, finely chopped 
1/4 cup green onions, finely chopped

1 .  Heat oven to 350 degrees. Spray a muffin tin with nonstick spray. Set aside.
2 .  Place diced bread on a sheet pan, drizzle with melted butter and place pan in the oven, allowing bread to toast for about 20 minutes. Remove from oven and set aside.
3 .  In a large saute pan over medium-high heat, add in olive oil and allow to get hot. Place mushrooms in the pan and caramelize. Try not to move them around too much, letting the pan do the work. Deglaze the pan with 1 cup turkey stock and add diced vegetables, garlic and seasoning. Cook down until onions are translucent. Add in the last cup of turkey stock and remove from heat.
4 .  In a large mixing bowl, mix the sauteed vegetables and toasted bread. Add the beaten eggs, parsley and green onions and mix until well combined.
5 .  Portion bread mixture into coated muffin pan and place in heated oven. Cook 45 minutes, remove from oven and allow to cool before removing from the muffin tins to serve.
                                                 Fresh cranberry sauce :

Serves: 8-10     Cook time: 20 minutes
1 cup white granulated sugar 
1/2 cup water
1/2 cup orange juice
1 tablespoon orange zest 
1 12-ounce package cranberries 

1 .   In a medium saucepan over medium heat, heat the water, orange juice, orange zest and sugar until sugar is dissolved.
Stir in the cranberries and cook until they all start to pop, about 10 minutes.
2 .  Remove from heat and transfer to a bowl. Sauce will thicken as it cools. Serve hot or cold.
Sauteed Brussels sprouts with green beans and bacon :

Makes: 8-10 servings       Prep Time: 25 minutes
1 pound bacon, chopped, rendered and drained; reserve bacon grease 
1 pound fresh Brussels sprouts, trimmed, halved and outer leaves removed 
1 cup water or chicken stock 
1 cup fresh green beans 
1 tablespoon Tony Chachere's Creole Seasoning 
Directions:
Heat large saute pan over medium-high heat.
Toss Brussels sprouts in reserved bacon grease and place cut side down in hot saute pan. Cook for 6 minutes, until caramelized, adding water as needed. Add green beans and simmer for 5 minutes or until green beans are cooked.
Remove from heat and lightly dust with seasoning. Top with crumbled bacon. Serve hot.
                                             Kale butternut squash salad :

Serves: 10 -12       Cook time: 35 minutes
Salad:
1 bunch kale, washed, removed from rib and broken into bite size pieces 
2 cups butternut squash, roasted and seasoned with Tony's Original Creole Seasoning 
4 clementines, segmented 
4 ounces goat cheese, broken up into pieces
1 cup pecan pieces, toasted 
Dressing:
1 cup pomegranate juice 
1/4 cup Creole mustard
3 tablespoons pepper jelly 
1 tablespoon orange zest 
1-1/2 cup olive oil
Tony Chachere's Creole Seasoning to taste 
Directions:
Place kale into a medium salad bowl. Top with butternut squash, clementines, goat cheese and pecans.
Mix together all ingredients for dressing.
Top salad with dressing just before serving.
TIP :
In addition to easy-to-follow recipes, Tauzin also has a few tips to keep holiday entertaining fun.
Remove clutter from your kitchen and clean out your fridge before you grocery shop for your holiday meals. Be sure to read new recipes all the way through and be sure you have storage containers, foil and plastic wrap for leftovers. Clean as you prep and cook, but don't be afraid to let pans soak so you can spend time with your family. Keep a few simple snacks — a few chunks of nice cheese, smoked sausage, fresh fruit, crackers — on hand through the holiday season, so you'll always have something for unexpected guests to snack on.

Have a Happy and Safe Thanksgiving  with Family and Friends .

A proud Grand-poppa         G .

Beef Vegetable Stew ----------Slow Cooker

Prep : 20 minutes    Cook  5-1/2  hours      Serves  8 

1-1/2         pounds boneless beef chuck roast, cut into 1-inch cubes
3               medium potatoes, peeled and cubed
3               cups hot water
1-1/2         cups fresh baby carrots
1               can (10-3/4 ounces) condensed tomato soup, undiluted
1               medium onion, chopped
1               celery rib, chopped
2               tablespoons Worcestershire sauce
1               tablespoon browning sauce, optional
2               teaspoons beef bouillon granules
1               garlic clove, minced
1              teaspoon sugar
3/4           teaspoon salt
1/4           teaspoon pepper
1/4           cup cornstarch
3/4           cup cold water
2              cups frozen peas, thawed

Place the beef, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 5-1/2  hours or until meat is tender.

Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. 
TIP : 
Leftovers  can be  frozen up to  6 weeks . The aroma will make  the  whole  house smell  good  . Enjoy 

Heart healthy

ALIENS HEARD YOU WERE HAVING
 **A BIRTHDAY PARTY**
SO THEY ARE ON THEIR WAY
TO YOUR HOUSE

Have a wonderful day

JONNY

Lots of love

Aunt Jeannie

XOXOXO