When I'm planning our Thanksgiving feast, I always forget that we will actually have to eat the rest of the week too! I tried to include simple, healthy, light meals this week to balance out the enormity of the caloric influx of Thursday's meal.
Sunday: Soup, salad, breadsticks
Monday: grilled orange roughy, steamed green beans, steamed brown rice
Tuesday: spaghetti, spinach salad, garlic bread (optional)
Wednesday: leftovers (clear out those fridges!)
Thursday: see previous post
Friday: Turkey-Cranberry Wreath
Turkey Cranberry Wreath
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
1 1/4 cups (5 oz) Swiss cheese, shredded
1 egg, separated
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Combine in Classic Batter bowl or Stainless steel bowl, Turkey, 1 cup cheese, celery, cranberries, parsley, mayo, mustard, and pepper, mix well. Scoop filling evenly over each triangle. Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under the first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Sprinkle remaining cheese on top if you desire.
Bake 25-30 minutes or until golden brown. Yields 8 servings or 16 if cut in half!
Saturday: pizza, veggies and dip
Monday, November 24, 2008
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