Posts tagged ‘Cranberries’

November 28, 2011

Better Than Yesterday

While turkey is good on Thanksgiving, I much prefer it as a leftover.  Turkey salad to be exact.  And seeing that we’re four days out from turkey day, it’s about time for just that.


Plus, I can’t get enough of my Pequa Vally Farm maple yogurt (made in Ronks, PA, but sadly does not have a website).  It’s pure sweet, tangy, and creamy deliciousness.

So of course I combined it with turkey.  I mean really, it’s the obvious thing to do!  Smile with tongue out

And I plopped it all on a potato stuffing “pancake” that was heated on a cast iron skillet.  Really people, what else would I do?


It’s the ultimate pile of leftovers, topped with tomato and lettuce, and eaten as an open face sandwich.


It’s got everything you could want in a meal.  A warm soft base.  A cool crunchy top.  A burst of flavor in the middle.


Don’t believe me?  Oh you just try it!

Maple Cranberry Turkey Salad

  • 3 cups turkey, chopped
  • 4 heaping tablespoons maple yogurt
          • (I can’t vouch for anything, but Pequa)
  • 2 heaping tablespoons mayo
  • 1 tablespoon maple syrup (to pump the maple flavor up!)
  • 1/4 cup dried cranberries
  • 2 scallions, chopped
  • grinds of salt and pepper to your taste


Eat it on crackers, a salad, a sandwich, or just right out of the bowl.  When you love this, I promise I won’t say…I told ya’ so! Open-mouthed smile

What’s your favorite way to used leftovers?


September 15, 2011

Worth the Bake

Brrrrr!  Warm food was a must tonight.


Oatmeal bake was on the menu and hot tea seemed like a nice accompaniment.  I enjoyed it next to our open sliding glass door so that I could breathe in the fall air.  There is something about cool air that is so cleansing.  Maybe its more the fact that it’s not humid?  Whatever it is, I love it!


I’ve heard a lot about oatmeal bakes, but I’ve never made one myself.  I always figured, why add another step?  It’s extra time and more dishes.  But I am back on my menu planning kick (yay!) and was looking through cookbooks on Sunday.  The bake caught my eye, again.  Onto the menu it went.  Oh and side note about this weeks menu, it’s awesome.  I should have shared more of it with you, but I was so busy eating it, there just wasn’t time.  Hence the lame-o post last night.  There’s been veggie lasagna, a chili lime roast, and vegetable soup.  Of course the planning has created many leftovers and happier bellies at lunch.  So glad the PB&J summer days are over.   As the menu planning months continue I promise these listed meals will be repeated, in case you were concerned.  I’m sure you all were!


I’m done with my tangent now.  Moving on to the important part, the recipe.  I got inspiration for this oatmeal bake from the Breast Cancer edition of Better Home’s and Garden Cook Book.  As usual, I did not follow the recipe.  That would be too easy.

Cranberry Walnut Baked Oats

  • 3 1/2 cups milk
  • 1 tablespoon butter
  • 2 cups rolled oats
  • 3/4 cup cottage cheese
  • 3/4 cup dried cranberries
  • 3/4 cup chopped walnuts
  • 2 tablespoons chia seeds
  • 2 teaspoons vanilla
  • 4 or so grinds of sea salt
  • 3 tablespoons brown sugar

Boil milk and butter; add all ingredients except 1 tablespoon brown sugar.  Stir for a minute until thickened (but not fully cooked).  Pour into greased casserole dish, in my case and ungreased stone casserole dish.  I enjoy these a lot!  Bake for 15 minutes.  Sprinkle with remaining brown sugar.  Bake for 5 more minutes. 


I served it with Trader Joe’s honey Greek yogurt (first time I had it…to. die. for.) and apple chunks.  My mouth is actually watering thinking about it.  It hit the spot!  I liked that it was chewier than regular oatmeal.  And the vanilla made me feel warm and fuzzy inside.  When you’re a frequent oatmeal eater, this is an excellent way to mix it up.

Are you transitioning to fall habits like more structured menu planning or warm meals and drinks?