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on the Nook I was given for Christmas from Carl & Jonathan,
leftover Turkey a la Jennie and freshly roasted Brussels Sprouts.
For the Brussels Sprouts I cut in half large veggie and placed on a baking sheet with Olive Oil on it, then using Sea Salt & Pepper, Mrs. Dash I seasoned them then let them roast on each side for 20-30 minutes per side, turning at the halfway point. As it turned out, at the time I planned to get them out of oven I had some laundry to deal with, so I just turned once more, left in the oven after turning it off.
When I got back to it, perfecto…couldn’t have been better.
Slept late, had an awesome strawberry waffle with sausage for breakfast. The pretty roses are from the bushes just outside the back door. Joey sent me a lovely Mother’s Day card that I received on Saturday. The sentiment was just beautiful. The flowers on the table were brought in on Saturday. Carl & Jonathan loved on me all day long. I was just treated so sweetly and lovingly all day. Then on Monday I also received a beautiful card from my awesome Grandsons, Jacob, Jack & Joe. I am so loved. Relaxed and doted on ~ that was my day!
This pic is Mom’s Turkey Taco Salad. The guys just aren’t so much into Avocado. Yep, this IS the finished product so let me build it for you.
Turkey: I cut a combo of white/dark meats into about 1/2″ pieces, saute`d with 1 chopped onion, 1/3 each of chopped Red, Yellow, Orange and Green Bell Peppers, then added 1 packet of Taco Seasoning (I’ve since found a new Taco Seasoning Recipe via Rachael Ray~1 T each of: Chili powder, ground Cumin, Garlic powder, Onion powder & 1/4 – 1/2 tsp. crushed Red Pepper~~I plan on making this and using when I need it again, no preservatives, less sodium and caloric intake~~sounds like a win, win IMHO) then add the packet about 1/2 full of water for the finishing of meat mixture.
Toppings: 2 Tomatoes chopped, 1 Romaine lettuce heart shredded, grated cheese, Sour cream, Salsa, Avocado
Taco Shell: Spinach soft tortilla baked into a salad bowl
Often everyone assembles their own but this particular day I prepared for them all and served them while we saw something on TV in the Man Cave. Fun times together.
Try it, you’ll like it.
My lunch. Saute’d veggies with
Couscous that I prepared simply by boiling 1 cup of water
with a chicken bouillon cube and stirring enough couscous
for 1 serving.
I’m sure I drank water with it, which
is truly my drink of choice.
This is the veggie mix. Again I used 1/3 each of Red, Yellow, Orange and Green Bell Peppers, 1/2 an onion, some leftover cabbage, all thinly sliced, no chopping this time, which I just sautéd in Olive Oil with a scant amount of Sea Salt, some Mrs. Dash, Pepper and added some fresh herbs, Oregano, Sweet Basil and Chives.
Parisian Turkey a la Jennie
2-3 T. Olive Oil (or your preference)
1/3 each Red, Orange, Yellow & Green Bell Pepper big chop
1/2 Yellow Onion big chop
Original Mrs. Dash, Sea Salt, Pepper to taste
Strips of baked Turkey, about 2 – 2 1/2 cups
Fresh Herbs: I used Chives, Oregano, Sweet Basil
Egg Noodles (I used No Yolks)
In skillet or saute’ pan sear together peppers, onion, meat and seasonings. Once this is cooked to your preference add fresh herbs using scissors t0 allow random cuts.
Prepare noodles according to package directions & drain. Place in serving dish & pour Olive Oil to give ease of serving.
Pour meat, veggie, herb mix over the noodles and using a good pair of tongs mix lightly.
Served with a lovely, fresh green salad with tomatoes, some French bread on the side. Of course Iced Tea, unsweetened Decaf for our family.
This day we were blessed to spend some wonderful time together. We had a light and refreshing lunch using slices of delectable breast meat from the Turkey Jonathan baked, along with fresh tomatoes and lettuce for a sandwich not to be beat in any restaurant. Time spent devoted to only each other, it’s been a long time since we’ve been able to do this. Jonathan at school, me in between jobs, and Carl with a few hours free. What a blessed time.
Here is a beautiful bird my 15 year old son baked for me. Following this short post, I’ll be sharing a plethora of delectable dishes utilizing this succulent bird. You will find that I seldom use recipes, creating whatever I’m tasting for at the time. Hopefully I can recall all the steps, ingredients, etc. when I post for you. Amazingly, I have, I don’t even know how many, Cookbooks, Food Magazines, collect recipes ALL THE TIME since I was a young teen, and very seldom follow recipes, making up my creations as I go. Well, there ya go.
His fave seat in the house, doing his fave
activity, playing Xbox, relaxing in his
retreat, his camo bedroom.