It’s Thanksgiving! A Goodie AND A HUGE SALE!!

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Hello Sweet Friends!

It is FRIDAY! Can you believe that Thanksgiving is less than one week away? I can’t!

I just finished up the last details on a fun gift for all of you. Yep! I have MORE than an ezine this week. It has a couple of purposes–one, just because I love you! But, another reason is my silence lately! I have missed you guys SO MUCH! We have had tons going on–Matthew and Whitney got married (I will be writing more on that next week and in upcoming weeks–WHAT AN AMAZING EXPERIENCE! Pictures are on the way soon!), remodeling of my house, and all of life’s etceteras. Please forgive me! I promise that you are going to LOVE now that I am back on track–plus, I have taken this “re-start” to change some things. Well, more on that next week.

For now, I want to give you the link to your goodie this week. Here it is:

THANKSGIVING: Ideas, How-to’s, Recipes, and Tips to Help You Make Your Holiday Super Special (and Easy!)

http://www.cindysdesktop.com/wp-content/uploads/2009/Thanksgiving2009.pdf

Fun? I hope it blesses your socks off!

 

Catch the hug from me across cyberspace! And, as you dig in, come see me at my blog or at Facebook and “chat” with me a bit!

Love ya tons!

Cindy

See Us Online!

http://www.CindyRushton.com

http://www.CindysDesktop.com

http://www.MomtoMomRadioShow.com

 

What to Do with your Leftover Thanksgiving Turkey

After a big Thanksgiving meal, many people end up with quite a bit of extra turkey. Nibbling on leftovers is fine, but here are some additional healthy ways to use that leftover turkey.

Sandwiches
This is our family favorite. Simply slather mayonnaise on your favorite bread and add turkey. Enjoy! Of course, you can make this sandwich fancier by using toasted garlic bread, or adding some seasonings to the mayonnaise. You can quickly whip up some gourmet style mayo by adding some of the packet ranch dressing mix to it.

Instead of regular old sliced bread, make turkey sandwiches with fresh or chiabata bread for a different taste.

Open Faced Turkey Sandwich
Start with some really good toast. Rub a little garlic or butter on it if you’d like. Then, lay slices of turkey on it and cover with gravy. Heat up some left over stuffing and stick it in the toaster oven or your regular oven to give it a nice little crust and dinner is ready.

Turkey and Rice Soup
Use the leftover bones from the turkey and throw them in a large stock pot. Cover them with plenty of water and add some onion, celery, carrot and salt and pepper. Bring it to a boil and boil for about 45 min. Strain out the liquid, return it to the pot, add some rice and leftover pieces of turkey. Add any vegetables you like as well and cook until the rice and veggies are tender.

Turkey Enchiladas
You can fix turkey enchiladas just like you would chicken enchiladas with your favorite sauce, tortillas and cheese. Just shred the turkey, and heat it with some cheese and enchilada sauce. Spoon the mixture on flour or corn tortillas and roll them up. Place the tortilla rolls in a greased baking dish and top with more enchilada sauce and plenty of cheese. Then bake them up until the cheese is nice and bubbly. They are a great way to use turkey in something that has a completely different flavor.

Turkey Wraps
Tired of turkey sandwiches? Use a tortilla instead. Pile on lettuce, raw veggies and plenty of turkey. Top with some ranch dressing and roll it up for a portable lunch or snack. Another fun idea is to mix shredded turkey with a little mayonnaise, some chopped apple, grapes and a few walnuts for a turkey salad wrap.

Turkey Salad
Make a gorgeous, colorful salad, using all the vegetables you can find in the store. Add sliced turkey to the top and add your favorite salad dressing. Or make a turkey Caesar salad with romaine lettuce, turkey, parmesan cheese, croutons and Caesar dressing.

Turkey Chili
Shred your leftover turkey and cook it along with beans, tomatoes and your favorite chili seasonings. Of course you can also toss in any leftover veggies like corn or green beans and cook them right along with the rest of the chili ingredients. Serve with cornbread.

Acres of Apples, Frugal to the Core by Jill Cooper

The image “http://www.livingonadime.com/images/jill.jpg” cannot be displayed, because it contains errors.I’ve always dreamed of having an apple tree in my back yard. You know the old saying, “Be careful what you wish for?” Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, “Oh no — What do I do with this mess now?” If I could make gasoline out of apples, I could retire, but since that is not an option and my frugal mind will not allow me to waste one apple, I have had to come up with some yummier “apple disposal”  methods. If you find that you have a few dozen more apples than you know what to do with, these recipes from Living-on-a-Dime.com/ will help settle your frugal dilemma.

Other Uses:
~When you have a partially eaten apple, save the good part and chop into pieces. Place in a microwave safe dish. Blend together 1 tsp.
each brown sugar, flour, oatmeal and margarine and a dash of cinnamon.  Top the apple with the topping and microwave until tender.
~Core and slice apples very thin. Dehydrate and use in granolas, eat alone or soften in warm water to use in recipes.
~Slice and use in Pancakes or waffles.
~Freeze. Peel, slice and core and then store in 2 cups portions in freezer bags.
~Use soft apples in cooking.
~Cut into small pieces and add to salads with a fruit based dressing.

Apple Butter

9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Place everything into a crockpot.  Stir, cover and cook on high 1 hour.  Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.

Apple Pie Filling

9 cups baking apples, peeled, cored and sliced
1 1/2 Tbsp. lemon juice
5 cups water
2 1/4 cup sugar
1/2 cup cornstarch
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. nutmeg

Toss apples with lemon juice and set aside. Combine the rest of the ingredients in Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender (6-10 minutes). Cool for 30 minutes.  Then ladle into freezer containers or bake immediately.  Makes two 9- inch pies.

Fried Apples

4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon

Cut apples into 1/4 inch slices.  Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens.  Serve coated with excess syrup on top. Serves 4.

Baked Apples

apples, cored
raisins (optional)
1 tsp. margarine
dash of cinnamon
dash of nutmeg
1 Tbsp. honey or brown sugar
(These amounts are per apple.)

For each person use 1 apple. Fill the center of the apple with all the ingredients. Bake at 350 degrees until tender or put in a Dutch oven on top of stove and simmer on very low until tender.
Apple Snack

2 qts. apples, peeled, cored and halved

Coarsely grate apples.  Place on a greased cookie sheet. Bake at 225  degrees until dry.  Remove from cookie sheet and break into pieces.   Store in an airtight container.


Apple Crisp

6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 tsp. cinnamon and/or nutmeg
1/2 cup water

Preheat oven to 350 degrees. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.

Peach Crisp
Use peaches in place of apples.

~When you have a partially eaten apple, save the good part and chop into pieces. Place in a microwave-safe dish. Blend together 1 tsp.  each brown sugar, flour, oatmeal and margarine and a dash of cinnamon.  Top the apple with the topping and microwave until tender.

Dining On A Dime e-Book - Eat Better, Spend LessMy favorite book!

NOW AN EBOOK!

Dining On A Dime Cookbook: Eat Better, Spend Less! (e-Book version) $19.95  (Click here!)

Without cutting coupons! Unbelievable? It really is possible!

The award winning Dining on a Dime is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies.


Jill Cooper and Tawra Kellam are frugal living experts and the editors of Living-on-a-Dime.com/. As a single mother of two, Jill Cooper started her own business without any capital and paid off $35,000 debt in 5 years on $1,000 a month income. Tawra and her husband paid off $20,000 debt in 5 years on $22,000 a year income. Tawra and Jill teach thousands of readers each month how to save money on their grocery bill and get out of debt.

Healthier Options for Traditional Lunch Items

Does your child love traditional lunch dishes like bologna sandwiches with a side of chips? Or maybe he’s a fan of grilled cheese sandwiches and a can of Spaghetti Os® and enjoys a few cookies for dessert. Not all of these traditional lunch dishes are especially healthy for your child, but with a few changes and substitutions you can create healthier options for traditional lunch items such as these.

Instead of a bologna, or even worse, fried bologna sandwich with mayonnaise, fix a turkey sandwich with lettuce, tomato and a little mustard for a much healthier version. If your child really loves bologna sandwiches, pick up a turkey version instead or splurge on the original one occasionally, substituting lean sandwich meats like turkey or chicken the rest of the time.

Potato chips have quite a few calories and a lot of fat, not to mention they are covered in salt which makes them a rather unhealthy side dish for lunch. In place of unhealthy chips, pack pretzels or baked tortilla chips in your child’s lunch. Now, there are also “baked” options for many of your kids’ favorite brand-name chips. At home, you can also prepare raw veggies and dip.  You could also replace them with a pasta salad dressed with a bit of light Italian dressing and plenty of veggies tossed in. Pita or bagel chips are another option that’s healthier than traditional potato chips. Mix things up by providing different dips to go along with these healthy alternatives. Bean dips, salsa and hummus are all great options as well.

If you are preparing a warm lunch for your child at home, don’t just open a can of Spaghetti Os® or ravioli. Instead boil up some whole wheat angel hair pasta and topped with tomato sauce for a healthier option with a lot less salt. Keep cooked ground turkey in the fridge and add it for an even more filling lunch.

Instead of a grilled cheese sandwich that’s made with processed cheese and fried in butter, prepare some cheese toast instead. (Just cut up some cheese, set it on pieces of bread, and toast it in the toaster oven or in the broiler.) Add some lean ham or turkey to add healthy flavor. For another healthy version of the usual grilled cheese sandwich, use whole wheat bread, slices of cheddar cheese and cook the sandwich with cooking spray.

Take a look at what you and your kids are drinking with lunch as well. Sodas and soft drinks are obviously not the healthiest options, but pay attention to how much juice your child drinks as well. A glass of orange juice a day is fine, drinking it by the gallon isn’t. Dilute fruit juices with water and offer your child plenty of plain water with a little ice or lemon throughout the day.  Don’t forget cold herbal teas, as these are another great drink choice.