The Menu
Monday: Crockpot Pulled Pork Tacos with sliced Avocado and baby spinach as a Taco Topper
Tuesday: Harvest Vegetable Soup
Wednesday: Chicken Fajitas in the Crockpot, similar to this recipe from Cooking Classy – People will start trickling in today, so we will have a full house (at my mom’s house) and we are preping for Thanksgiving, so we need something simple low-mess but yummy. I in my opinion Fajitas are the perfect thing to feed a big group with minimal mess and lots of deliciousness!
Thursday: Thanksgiving! Check out my Thanksgiving menu and plan from 2014. This year, we are going to have a slightly smaller group, but will still full of fun, family, and friends, a few of my favorite things ! (I’ve mentioned I am an alliteration nerd, right? Ok, good.)
Friday: I am going for a light Salad with leftover Turkey and fixing’s today… I know I will want to lighten up the mood after yesterday’s feast. Something like my Pear Gorgonzola salad sounds good!
Saturday: Dijon Chicken Tenders with cut finger vegetables (carrots, cucumber, broccoli) on the side
Sunday: Meatloaf with Roasted Broccoli
+ Bonus Recipe:
DownEast Main Pumpkin Bread (gluten-free)
It’s Recipe Redux time and the Theme couldn’t be any more perfect for Thanksgiving week.
Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
I have told you before that I am not much of a baker, so I don’t make a lot of Quick Breads, but I actually make this Pumpkin every year. I found this recipe on the web years and years ago, so I am not completely sure my original source, but I think it was this recipe from Allrecipes. I made it gluten free this year, so my son can enjoy it too!
Also, for last couple years I have been making them in these awesome mini paper loaf pans (affiliate link). I love baking in these little loaf pans, because it decreases mess, makes it easy to gift these your delicious loafs to your family or friends and simply because they are just so darn cute!!
Hope you love it!
- 1 24oz Pure pumpkin puree
- 4 eggs
- 1 cup vegetable oil (I use grapeseed oil)
- 1⅔ cup water
- 2½ cup granulated sugar
- 3 cup All-purpose Gluten Free Flour (can use 4 cups of regular all-purpose if not GF)
- 1 Cup Coconut flour
- 2½ tsp baking soda
- 1½ tsp salt
- 1 tsp (heaping) Cinnamon
- 1 tsp Nutmeg
- ½ tsp (heaping) ground Cloves
- ½ tsp ground Ginger
- Preheat oven to 350 degrees. Oil and flour 3 large loaf pans (or 6 small ones) if using the paper pans, no need to oil and flour.
- In a large Mixing bowl combine pumpkin puree, eggs, oil, water and sugar, blend with electric blender. Will be very thin. Set aside
- In another bowl, add flours, baking soda, salt, and spices and thoroughly mix.
- Gradually stir dry ingredients into pumpkin mixture.
- Pour into prepared pans.
- Bake for 50minutes. Check doneness, by inserting toothpick or knife in the middle of loaf, if it comes out clean, it's done.
- Enjoy!
I know not all of you have access to Gluten free flour at your local stores, so just in case you need it, here are a few links to some I use All-purpose flour and Coconut flours (affilate links)
Sending you love and blessings this Thanksgiving,
Sally
For more Recipe Redux awesomeness check out some of the links below
