Thanksgiving Turkey

What you need:

• 15 pound Kroger True Goodness Turkey
• 3 onions
• 4 lemons
• 1 garlic bulb
• 8 tsp salt
• 3 tsp pepper
• 2 tsp crushed rosemary
• 1 tsp sage 

What to do:

1. Thaw turkey in refrigerator for 3 days
2. Juice one of the lemons and pour juice inside turkey cavity
3. Mix together the salt, pepper, rosemary and sage. Rub seasoning all over the turkey
4. Let sit one hour
5. Pre-heat Oven to 350 degrees
6. Chop up one garlic bulb and place inside turkey's cavity
7. Cut 3 onions. Put as many as possible inside turkey cavity. Place the rest around the turkey
8. Cut one lemon and place around and inside turkey
9. Juice two lemons and place juice in turkey pan with a 1/4 inch of water
10. Place turkey in oven and cook for about 3 and a half hours

Sarah's Quick Quad Quiche

What you need:

• 4 Tbs Bacon Grease
• 12 eggs
• 2 cans of Tuna (drained)
• 1 can of Garbanzo Beans (drained)
• 1 cup frozen Peas
• 3/4 cup milk
• 1 1/2 tsp salt
• 1/2 tsp pepper

What to do:

1. Pre-heat Oven to 375 degrees
2. Drop 2 Tbs refrigerated bacon grease in two separate glass pie dishes then place pie pans in the oven. 
3. Whisk a dozen eggs in large bowl then whisk in 3/4 cup of milk
4. Add 1 cup of frozen peas, both cans of tuna and can of Garbanzo beans
5. Add Salt and Pepper then stir well
6. Scoop equal amounts into the two pie dishes
7. Bake for 35-45 minutes (until egg is set and quiche is golden brown

Sarah's Melt in Your Mouth Chicken

What you need:

Ingredients for marinade

• 6 boneless chicken breasts
• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• 2 tsps ground cumin
• 5 cloves garlic, crushed
• 2 Tbsp honey
• 1 tsp salt

Ingredients for breading

• 2 eggs
• Cornmeal
• Himalayan Pink Salt
• Cumin

Other Ingredients

• Coconut oil for frying
• 1 avocado sliced
• Sliced Havarti cheese
• Sour cream, Daisy 

What to do:

At least 4-5 hours before you are needing to eat: Place the chicken breasts in a large baggie and pound them with your fist until tender. In a 1 cup liquid measuring cup, mix the olive oil, lemon, cumin, crushed garlic, honey and salt. Pour your marinade into the baggie. Close the baggie and squish the mixture around until all the chicken is evenly coated. Place in the refrigerator for 4-5 hours or more.

1. Pull the chicken out of the refrigerator and add two eggs. Squish around again until all of the chicken is coated evenly. Leave on counter for about 15 minutes. 
2. Meanwhile in a shallow dish, mix about 1/2 cup cornmeal, 1/2 tsp cumin and Himalayan Pink Salt to taste. 
3. Heat oven to 350 degrees
4. In a medium sized skillet heat a couple Tbsp of coconut oil on medium to high heat
5. Coat both sides of each piece of chicken in the cornmeal and place in the hot skillet. (you should be able to fit two pieces of chicken in the skillet at a time.)
6. Cook the chicken on medium high heat for about two minutes on each side. (in between each set, you'll need to add another tablespoon of oil)
7. Then place the chicken in a 11x15 glass baking dish. 
8. Place the avocado slices and the cheese over the chicken
9. Bake for 15 - 20 minutes. 
10. Serve topped with Sour Cream

Sarah's Chicken Cabbage Rolls w White Sauce

What you need:

• 1 1/2 cups uncooked Nature's Earthly Choice Black Rice
• 1/2 cup Quinoa
• chicken stock
• water
• 2 Tbsp Grapeseed oil
• 1 Onion chopped
• 6 cloves of garlic minced
• 1 tsp Sage
• 1 tsp Oregano
• 1 Tbsp Italian Seasoning
• 2 tsp Sea Salt
• 1 tsp Black Pepper
• 2 Tbsp Apple Cider Vinegar
• 3 eggs
• 6 chicken thighs (already cooked and shredded)
• Whole Cabbage

White Sauce (optional)
1/2 Onion finely chopped
1/2 tsp Garlic Powder
2 Tbsp Flour
1 tsp Coriander
1/2 tsp Sea Salt
1/2 tsp White Pepper
1 1/2 cups milk
1 Tbsp Spicy Brown Mustard

What to do:

1. In Saucepan, heat chicken stock and water equivalent to 4 cups of liquid with Black Rice and Quinoa
2. In large stockpot, boil water with your head of cabbage, until the leaves are tender
3. In large frypan, heat oil. Add Onion. Saute until translucent.
4. Add garlic and rest of seasonings to Onion. Stir in 2 Tbsp Apple Cider Vinegar, heating on low. If needed to keep from sticking to pan, you can add a little rice milk.
5. Stir in the chicken and eggs. Heat through.
6. Once the rice is cooked, add to chicken mixture and stir.
7. Place a large spoonful of meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Place rolls into a 9x 13 greased baking dish.
8. Optional: Pour white sauce over the rolls.
9. Bake for 20-30 minutes at 375 degrees.

White Sauce

1. In Saucepan, heat butter and onions until onions are clear
2. Then mix the rest of the dry ingredients together then whisk in milk
3. Add to butter and onions
4. Heat until thickened

Sarah's Winter Blues Salad

What you need:

• 12 oz package of bacon (Hormel Natural Choice)
• 2 cups red cabbage, cut into pieces
• 1 head cauliflower, broken into florets
• 2 stalks broccoli, broken into florets
• 5 cups fresh baby spinach, torn into smaller pieces
• 5 large carrots, cut into 1 inch strips or sliced
• 1 cup fresh mushrooms, sliced
• 1 can Garbanzo beans (chickpeas), drained

• 2 cups Honey Vanilla yogurt (Greek Gods Yogurt)
• 1 onion, finely chopped
• 2 Tbsp Apple Cider Vinegar (Braggs)
• 3 Tbsp Spicy Brown Mustard
• 1 Tbsp dried parsley 
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp sea salt

What to do:

1.  Cook the bacon and crumble, cool before adding to salad (tip: if bacon is still frozen you can easily cut it into little pieces by standing it up on it's edge and slicing small strips)

 

1. Prepare all your vegetables. Set them aside for an hour to dry.
2. In very large bowl, add chopped onion, yogurt, and rest of seasonings.
3. Stir well. then add beans, vegetables and bacon.
4. Mix well

Sarah's Super Speedy Supper

What you need:

• 24 oz Jar of pasta sauce (Meijer Organics Roasted Garlic)
• 17.6 oz package of Pasta Gourmet Italia Tomato and Spinach Pasta

What to do:

1. Cook Pasta per package instructions
2. After pasta has been drained add pasta sauce
3. Heat through
4. Serve with Parmesan Cheese

 

Sarah's Purple Stir Fry

What you need:

• 1 small red cabbage
• 4 chicken thighs
• 1/2 cup chicken broth
• 1 onion chopped in long strips
• 2 large carrots chopped in 1/5 inch strips
• 8 large kale leaves chopped in strips
• 1 head of broccoli chopped 
• Grapeseed oil
• 2 Tbsp flour
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1.5 tsp sea salt
• 1 tsp ground pepper
• 1/2 cup water

What to do:

1. Cook chicken thighs in crockpot on low for about 5 hours
2. Cut chicken into strips and set aside
3. Saute the oil and onions while you prepare the other vegetables on low to medium
4. Add carrots, then Kale, then broccoli, add the chicken broth when the onions are tender
5. Lastly add the cabbage and chicken
6. In a dish whisk the water, flour, ginger, garlic, pepper and sea salt until smooth. Then stir into the vegetables.
7. Cook while stirring for another 5-10 minutes on low

Sarah's Perfect Lamb Omelette