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ESMERILDA1313's Photo ESMERILDA1313 Posts: 1,640
11/28/09 9:02 A

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They all sound wonderful Thank you all !

I want to be the person my Dog thinks I am!


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SPARKLE72023's Photo SPARKLE72023 SparkPoints: (0)
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11/21/09 11:24 A

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Thanks. It sounds like a good day for errands. :-)

emoticon

"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


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SUNNY332's Photo SUNNY332 Posts: 29,122
11/21/09 10:14 A

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DH and I are headed down to Hannibal to change Dad's shower head and run some errands.

Have a GREAT day. The sun is shining finally in my neck of the woods. Yea!

Sunny
Missouri USA
Central Time Zone



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SPARKLE72023's Photo SPARKLE72023 SparkPoints: (0)
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11/21/09 10:05 A

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No plans. I have many things that I should be doing - - but I have no plans to do them. Ha Ha Ha

I'll send you the spice list that we use.

How's your vacation going?

"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


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SUNNY332's Photo SUNNY332 Posts: 29,122
11/21/09 6:09 A

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Yes, you can e-mail me the spices. I do appreciate it.

Have a GREAT Saturday.n Any plans?

Sunny

Sunny
Missouri USA
Central Time Zone



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SPARKLE72023's Photo SPARKLE72023 SparkPoints: (0)
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11/21/09 5:55 A

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Good luck with it Sunny. It took Phil and I several years of hit & miss to develop it but now we've got it nailed down perfectly.

Let me know if you also would like a list of the spices we use. I didn't include them because everyone's tastes are unique.

If I hear a lot of Ummms...and ... Awwws coming from your neck of the woods, I'll know it was a great success!

And it's VERY IMPORTANT to remember:
Start cooking the bird at 400 degrees - for 1 hour.
Then,
LOWER the temperature to 325 degrees!!

Flip the bird every 1/2 hr. after that til cooked.
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Edited by: SPARKLE72023 at: 11/21/2009 (05:58)
"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


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SUNNY332's Photo SUNNY332 Posts: 29,122
11/20/09 10:18 P

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I am going to try this. I just hate dry turkey and this sounds like a "fool proof" recipe.

Thanks, Margrit.

Sunny
Missouri USA
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SPARKLE72023's Photo SPARKLE72023 SparkPoints: (0)
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11/20/09 5:32 P

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Here's an easy way to cook a SUPER MOIST turkey. It's our sure-fire recipe.
emoticon emoticon emoticon emoticon

1. Wash turkey & pat dry.

2. Have a STURDY cooking container oiled on the bottom & sides (we use some olive oil and rub it around with our fingers).

3. Spice the inside of the bird according to your tastes . . . and gently separate the breast skin from the breast meat (a little bit) so you can rub some spices between the skin and the breast meat (also to taste).

4. Spice the neck cavity with whatever spices you're using.

5. Tuck the wings under.

6. remove the metal hook that is used to hold the bird's legs together and throw it away.

7. CAREFULLY . . just a little at a time, drizzle some oil over the breast area and rub gently all over, including on the top portion of the drumsticks, inside area of the wings ... everywhere.

8. Gently flip the turkey over - - Breast Side DOWN and repeat the oiling process . . . making sure everyplace is well oiled. tuck the neck skin over and the end pieces under the wings to hold in place.

9. COOK BREAST DOWN FOR 1 Hr. in a 400 degree (preheated) oven to start!!
(for turkeys of 12-14 pounds and over....) AND MAKE SURE YOU USE A TIMER!!

10. After one hour carefully flip the turkey over on it's back,

and LOWER THE OVEN TEMPERATURE to 325 degrees......!
COOK at 325 degrees FOR 1/2 hr. (use timer)

11. When the 1/2 hr. timer sounds, flip the bird over again - breast side down and cook, at 325 degrees for another 1/2 hour.

12. Check the temperature of the turkey . . . to see how close it is to being cooked . . . . remember not to wait til the temperature gauge reads fully cooked because the bird will cook even after it's taken out of the oven & the temperature will continue to rise a little more while the bird is "resting" and waiting to be carved.

If the temperature indicates it's not done yet - flip the bird on the other side & repeat cooking sequence for another 1/2 hour til cooked.

Your bird will be nicely browned, not burnt and unbelievably moist!!

Happy Eating!

Margrit

"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


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SUNNY332's Photo SUNNY332 Posts: 29,122
11/18/09 1:01 P

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Sharing a great recipe with you all.

Autumn Fruit Salad

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Wash and core apples and pears,
peeling if desired.
Cut into one inch chunks.
Slice bananas 1/2" thick.
Wash grapes and cut in half.
Combine fruits and almonds in salad bowl.
Mix yogurt with spices and cider.
Pour over fruit salad and stir to coat fruits evenly.
Chill.

Sunny
Missouri USA
Central Time Zone



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SUNNY332's Photo SUNNY332 Posts: 29,122
11/11/09 9:11 A

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Thanks for the suggestion. I would love it if you would share your recipe with me.

Have a GREAT day.

Sunny

Sunny
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TRAINOF4's Photo TRAINOF4 Posts: 2,650
11/10/09 11:19 P

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We have a cornbread dressing recipe that I love. It doesn't have a lot of fat, but is likely high in calories. It is very dense & moist (from low-sodium, low-fat chicken broth) & that makes it easier to eat a small portion & yet feel that I've splurged.

I'm not a big fan of most of Thanksgiving stuff, although we're all huge fans of mincemeat pies.

The Spark Recipe site allows you too enter your recipes & how many people it will supposedly serve & then gives you the nutrition breakdown. This would be a great way to find out how your original vs. lightened versions work out. Cooking Light magazine always has a recipe that someone has requested be lightened.

One thing we used to have at T'giving was this dreadful thing called giblet gravy. It was .. ewwww... the giblets cooked & chopped, with chopped up hard boiled egg as well, in a thin gravy base. It looked like, well... it looked like vomit. Blech. That's one recipe that has been "lost."

Stay calm and carry on.
MS.ELENI's Photo MS.ELENI SparkPoints: (50,867)
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11/9/09 10:52 P

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Don't cook at home.Go to one of childrens or to a restaurant.That way we are limited in how much we eat.

Ms.Eleni from Florida
Great Granny

NO BEAT UPS**JUST GET UPS

Every day may not be good. But. There is something good in every day.

SPARKLE72023's Photo SPARKLE72023 SparkPoints: (0)
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11/9/09 8:01 A

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This is a great topic for the holidays. Thanks for starting it up!

Edited by: SPARKLE72023 at: 11/9/2009 (08:02)
"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


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SPARKLE72023's Photo SPARKLE72023 SparkPoints: (0)
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11/9/09 7:49 A

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emoticon . . . . . This will be my 2nd Spark Thanksgiving and I'm looking forward to it more than I was last year.

Last year I thought everything would be tasteless and terrible but actually it turned out wonderful and everyone liked it - - plus, none of us felt stuffed or bloated after the "lightened" feast.

Steamed and/or microwaved veges were the mainstay of the meal. We cooked our turkey in one of those RONCO "Set It And Forget It" types of electric roasters and the turkey came out very moist and the fat dripped out during cooking.

So the hardest thing I had to do last year was WATCH MY PORTION SIZES (of course....a toughie). Eating across the table from my eagle-eyed daughter made that easier. She's not shy about throwing out comments like, "Mom, you know you shouldn't be taking such a big helping of that.." LOL
God Bless her! That girl is so used to giving orders that it carries over at home and at the Thanksgiving dinner. So between SparkPeople and Stephanie, Thanksgiving 2009 will go well.

THE GAME PLAN:

We do not serve any appetizers.

Yams were baked - - no high-calorie yam casseroles.

No rolls or breads of any kind.

Lots of vegetable varieties served - plain.

No stuffing.(who needs greasy, salty, high-calories?)

No gravy. The turkey was moist enough without it!

Dessert - choice of fruits or a small piece of pumpkin pie (not piled sky-high with whipped cream).

CLEAR THE TABLE RIGHT AFTER EVERYONE IS FINISHED EATING!!! and hide the left overs in the refrigerator! That will cut down on temptations to "graze" after the meal.

Start playing a family game soon after dinner to keep hands & minds occupied and off the food.

Last year I actually dropped a pound the day after Thanksgiving - - now that was something to be thankful about!
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Edited by: SPARKLE72023 at: 11/9/2009 (07:54)
"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


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SUNNY332's Photo SUNNY332 Posts: 29,122
11/9/09 5:56 A

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What a great idea. We decided over the weekend to have Thanksgiving Dinner at my Dad & Sisters. They nominated me to bring the Cornbread Dressing, which has been handed down three generations. Although it is not the healthiest recipe, I am going to work on it the next couple of weeks to see if I can "healthy" it up. I will post the healthier version when I get it completed.

Hugs, Sunny

Sunny
Missouri USA
Central Time Zone



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TRAINOF4's Photo TRAINOF4 Posts: 2,650
11/8/09 7:15 P

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There was a discussion going on the Fall Chatter thread about turkeys & ground turkey, etc.

How about a thread about our families' recipes for Thanksgiving (those of us approaching US Turkey Day -or for other holidays. If your recipe is common to a holiday other than Christmas or Thanksgiving I am sure we would all love to know about your special preparations & information about your holiday!

Stay calm and carry on.
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