Pre-Thanksgiving Thanksgiving

Because I can't wait for Thanksgiving dinner in a few days (literally), I decided to make a mini-thanksgiving tonight for dinner. And let me tell you--my tummy is definitely giving thanks!

On the menu was Turkey Shepard's pie and corn casserole. I borrowed the corn casserole recipe from Paula Deen, so I won't bore you (or infringe on copyrights) with that recipe. But the Shepard's pie was so yummy and easy, I had to share:

First, I boiled the potatoes (about 4 medium sized russets):

While they boiled away, I sautéed a half of a large yellow onion in some veggie oil, celery seed and some garlic salt:

Once they were translucent, I threw in 1 lb ground turkey, and a good sized squeeze from the garlic tube, some salt and pepper:

I cooked the turkey until it was browned then threw it in my casserole dish:

Followed by a layer of canned peas and carrots (frozen would be good too):

And finally, I prepared my mashed potatoes and threw them on top (hint: make the potatoes wetter than you think they should be. They'll dry out in the oven, and mine were definitely a little too dry) 

Top with paprika if you're feeling fancy, then bake for about 30 minutes at 350 degrees.

Sprinkle with some cheddar cheese with about 10 minutes left in the oven:

And devour promptly ;)

Oh, here's the corn casserole if you're curious. It's crispy and cheesy on the outside and warm and gooey in the inside. Tim's favorite part of the meal, hands down.

Spinach Tomato Soup

Today in the spirit of my Italian heritage and the November chill, I decided to make a hearty--but light (I do have a wedding dress to fit into after all ;) ) fall soup.

Here are the main ingredients:

1 15oz can diced tomatoes

1 15oz can stewed tomatoes

1 little can of tomato sauce

1 15 oz can cannellini beans

1 15 oz can garbanzo beans

1 yellow onion

1/2 bag spinach leaves

1 cup pasta (any kind...I prefer something small)

5-6 chicken tenders

1 large can (50 oz? ) chicken broth

Garlic paste, dried parsley and oregano to taste

First, fill your pot about 2" full with water and boil your chicken, I added garlic salt to the water for added flavor as well:

Cook the chicken until fork tender (about 10 minutes or so). While the chicken is cooking, sautéed your chopped onions in some veggie oil with some dried parsley, oregano and garlic until they are translucent:

 They should look like this when they're done:

Once the chicken is done, remove the tenders from the water and add the onions and all of your tomatoes:

Cook until your soup is boiling:

Then add your pasta and cook based on the package instructions:

While the pasta is cooking, chop your chicken into bite size pieces:

After pasta is tender, add your chicken back to the soup as well as your beans:

Then add your spinach and stir until it wilts down to a manageable size:

And add your chicken stock:

My favorite part is the stewed tomatoes :)

Try this and tell me it isn't pure Heaven!

Enjoy!