I hope your Thanksgiving was filled with a lot of love and warm memories. I am thankful for my friends and family who make every single day so joyous. I don’t know what I would do without you all.
Speaking of family, I leave to go home in less than a week! I am so excited to spend time with my loved ones again. It’s like an early Christmas present to me. I wish I could stay longer, but I am out of vacation time at work. Next year I will do better. Adding that to the list of resolutions…
My best friend is also pregnant and due in March. I want to plan a trip out to see her and her brand new baby too. How exciting is that? This person I grew up with, laughed over many glasses of wine, cooked many a meals with, is bringing a new life into the world. Wild! I love it.
Anywho, here’s a recipe to help you ease into your day. Lots of great protein, few carbs, and as a previous commenter mentioned, add some tomatoes or salsa for a great detox breakfast!
Scramble the eggs with the milk in a small bowl. Add salt and pepper to taste. Heat a small, lightly greased pan to medium heat and add the eggs.
Add the turkey, veggies and stuffing and cook until the eggs puff up a bit and begin to cook on the underside (the outer edge of your eggs will be white). Sprinkle with cheese if you are using, then as carefully as possible, flip the frittata in half to create a half circle. Cover with a lid to finish cooking and ensure the inside of your eggs are cooked completely.
I know it’s a little early in the year to think about stuffing and the holidays, but with the apple harvest I was craving those warm apple and sage flavors. I couldn’t help myself, I was giddy with apple-stars in my eyes!
Growing up in Wisconsin, the apple harvest was one of my favorite times of the year. It marked the end of the muggy summer and the beginning of the crisp, colorful fall (Colorado doesn’t have anything on those colorful maple leaves in the Midwest!).
As an upperclassman in high school, friends and I would drive to the closest orchard and pick apples for our lunch instead of eating at the cafeteria. It was something that truly made me happy and I will never forget those moments with old friends.
12 cups dry bread cubes (about 16 slices of bread)
3 cups coarsely chopped apples
1 cup toasted slivered almonds
1 tablespoon chopped parsley
2 teaspoons poultry seasoning
1/4 teaspoon sage
In a large skillet, cook celery, onions and apples in butter until tender. Add water and bouillon, cook until bouillon dissolves.
In a large bowl, combine remaining ingredients. Add bouillon mixture and mix well. Loosely spoon into a lightly greased 2-quart casserole, cover. Bake at 350 degrees F for 30 minutes or until heated through.