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Food and Style

Quick and Easy Meals Your Family Will Love

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Busy, hectic schedules are the new norm. Between your and your significant others’ work schedule and your kid’s afterschool activities, sports teams, and play time there’s not a whole lot of time left over to make delicious, nutritious meals.

That’s where we come in! Here are three quick meals that your family will love. It will also take less than a half hour to prepare and be chock full of health benefits to keep you and your family fueled and ready for the next thing.

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Pot Pie

Pot pie is one of my go-to meals when I’m not sure what to prepare. It’s quick, delicious, and can be hacked to be made healthier. It’s a family favorite and I can’t wait to share it with you.

Ingredients

1 lb thawed, cubed chicken  

1 Tablespoon Lemon Juice

Canola oil to coat skillet

2 cups mixed vegetables (feel free to substitute with veggies you know they love)

Salt and Pepper to taste

1 Package of Phyllo  Dough

2 Tbs of Butter (or vegetable spread)

2 Tablespoon Flour

1 cup Vegetable Broth

1 tablespoon Italian Seasoning

1 teaspoon garlic

1 egg

1 tbs milk

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Directions 

  1. Heat the oven to 400 and coat your chicken with salt, pepper, ½ tablespoon of Italian Seasoning, and 1 tablespoon lemon juice. Heat a deep skillet until it is very hot and then pour enough oil in to lightly coat it. Immediately place chicken in and leave alone until the bottom has a nice brown, crust on it. Flip and allow the same to happen to this side.
  2. While the chicken is browning, get out your casserole pan and coat with nonstick spray.
  3. Take chicken out of the skillet and set it aside. We’re making the roux next. In the same skillet, melt 2 Tbs butter. Once melted, whisk 2 tbs of flour until smooth. Quickly add the vegetable broth and season with Italian seasoning, salt, pepper, and garlic. If you and your family enjoy a bit of spice, add a touch of Cyanne pepper. Leave on heat until it bubbles and set aside.
  4. Now it’s time to put it together: Take the phyllo dough and split it in half. Spread the first half on the bottom of the casserole pan and cover with the chicken, frozen vegetables, and roux. Cover with the rest of the dough. Whisk egg and milk together and coat the top.
  5. Place in oven for 20 minutes or until crust is golden brown.

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20 Min Stir Fry

A week does not go by without a stirfry night. These dishes are too easy to pass up and can be made with just about anything! My secret? Bamboo shoots and extra water chestnuts.

Ingredients

1 lb ground turkey

Salt and pepper to taste

A generous sprinkle of garlic

1 bag frozen stir fry vegetables

1 can water chestnuts

1 can bamboo shoots

Instant rice

Your choice of premade Asian sauce.


Directions 

1. Cook ground turkey with salt, pepper, and garlic in one pan while steaming the stirfry vegetables in the microwave. Cut the cook time in half so the veggies are only half cooked.

2. Cook instant rice

3. Drain and rinse water chestnuts and bamboo shoots Heat up a second pan and add oil. Add all vegetables and season with salt and pepper to taste. Leave cooking until golden and well cooked.

4. Combine meat with vegetables and rice. Pour sauce over and keep on heat until entire mixture is warm. Serve.

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Berry Delicious Dessert

This was my favorite treat as a child. My mom made it often and slipped a fair amount of yogurt and berries into me without me noticing. It’s so delicious I still eat it to this day!

Ingredients

1 box sugarfree Vanilla pudding OR Vanilla Yogurt for a healthier option

Premade angel food cake

Cut Strawberries

Blueberries (cut it half if your children are very young)

Cut Kiwi

Whipped cream


Directions

Lightly coat the strawberries and blueberries in vanilla pudding or mix berries with a generous amount of yogurt and pour it over a small slice of angel food cake. Top with a bit of whipped cream and serve.

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My Granny’s Thanksgiving Go-To Recipe

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Thinking back on my previous Thanksgiving meals- I’m instantly transported to my grandparent’s kitchen. It is the hub of the house; a large room with an expanding table in the center. The t.v. is playing on the background and the dog begs for food while we bustle around. My sister and I help her peel potatoes and set the table while my father cooks a ham back home.

When dinner rolls around, everyone gathers and we dig in. It is an amicable time filled with warmth and easy conversation. Like all families, we disagree and holidays were no exception but what is a family gathering without a little arguing. After dinner, we were all too full to hold any grudges anyway!

Since food was always at the heart of our day, I wanted to share some of my favorite holiday recipes. With special thanks to my granny, Renee, who inspired this collection of recipes and fostered my love of cooking.  I

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1. Turkey

I’ll be honest, we don’t deep fry our turkey. Something about my father trying it years ago and almost burning down the house. So, oven baking it is. Luckily, I happen to love cooking and eating turkey this way!

The number one rule for baking a moist turkey is properly bringing it prior to cooking. I cannot stress this enough! Without the brine, your meat can easily go dry and chewy. I recommend Alton Brown’s traditional roast turkey brine because let’s face it; Alton is a food scientist and if anyone can help create a moist turkey it’s him. You can find the recipe and a nifty video, featuring said food scientist, on FoodNetwork.com

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Ingredients

One 14 to 16-pound frozen natural, young turkey

1 gallon vegetable broth, homemade or canned

1 cup kosher salt

1/2 cup packed brown sugar, light or dark

1 tablespoon whole black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 tablespoons candied ginger, chopped

1 gallon water, iced

Ice

Canola oil, for roasting

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Instructions

  1. Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
  3. The night before you’d like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
  4. Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
  5. Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
  6. While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
  7. After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
  8. Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.

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I am not sure if everyone serves baked beans on Thanksgiving, but my Granny’s baked beans are a family favorite and a staple of every important get-together. So, here is my Granny’s (once-secret) ultra delicious baked beans.

Quick side note, this recipe is never recreated quite the same way because there is no formal recipe. It involves tasting and examining the consistency, and as this is my first attempt to write it down, I encourage to play with the proportions!

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Ingredients

  1. Campbell Pork & Beans 
  2. Onions
  3. Brown Sugar
  4. Pinch of Salt
  5. Bacon tips and the grease

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Directions

  1. Cut tips off 6 pieces of bacon, fry, and save grease
  2. Cut onions, 1/2 to 1 onion depending on preference
  3. Empty Campbell’s baked beans into glass or ceramic baking dish
  4. Mix about 1/3 cup of brown sugar into mixture, onions, bacon tips, and bacon grease into beans
  5. Cook in 350 degree oven until bubbling
  6. Let sit and cool for 5 to 10 minutes before serving

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Nothing is as easy to whip up and as delicious as a batch of deviled eggs. I learned that from an early age as I watched my granny whirl around the kitchen making a hundred things at once. Despite the divided attention they always turned out delicious, making them perfect for large or small family dinners.

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Ingredients

  1. 6 hard-boiled eggs
  2. 1/4 cup Mayo or Miracle whip (Granny swears by Miracle Whip)
  3. 1 Teaspoon Vinegar
  4. 1 Teaspoon Dry Mustard
  5. 1/8 teaspoon Salt
  6. Paprika (for dusting top)

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Directions

  1. Halve cooked eggs lengthwise and remove egg yolk.
  2. Mix yolk, choice of Mayo or Miracle Whip, vinegar, mustard, and salt
  3. Stuff eggs with mixture
  4. Sprinkle with paprika

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While everyone might be thinking about Pumpkin Pie (which is amazing), I always thought about my granny’s sugar cookies around the holidays. Which is why, I decided to share this recipe with you!

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Ingredients

  1.  3 cups flour
  2. 1/2 cup sugar
  3. 1 teaspoon baking-soda
  4. 1 teaspoon baking powder
  5. 3/4 cup Blue Butter Margarine 
  6. 2 eggs
  7. 1 teaspoon vanilla
  8. 1/2 teaspoon pure almond extract
  9. 1 8 ounce container Sour Cream
  10. Mixed sugar and cinnamon for cinnamon sugar topping

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Directions

  1. Preheat oven to 350 degrees
  2. Mix dry ingredients together
  3. Cream margarine and sugar in separate bowl
  4. Beat Eggs into margarine and sugar
  5. Add vanilla, almond extract, and sour cream to wet ingredients
  6. Slowly mix dry ingredients into the wet
  7.  Put tin foil onto baking sheet, grease, and dollop batter on to
  8. Sprinkle with cinnamon sugar
  9. Bake for 10 to 12 minutes

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I am very lucky to be able to look back on my Thanksgiving holidays and remember a wonderful meal with my family! Unfortunately, that is not the case for everyone. So, this year, we are asking all our lovely BFF’s to donate food to their local food bank or food drive. Together, we will make the world a better place! To thank you for giving back, we will give you %25 off your next order at YourBestFashionFinds, just for uploading a picture!

Click Here to Download Photo and Receive Your Coupon https://basicfront.easypromosapp.com/p/931817

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