Always room for another tasty dish at Thanksgiving, right?!
8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tbsp butter, softened, divided
1 tsp salt, divided
1 tbsp olive oil
1/4 tsp coarsely ground pepper
Place pumpkin in a large saucepan; add water to cover. bring to a boil. Reduce heat; cook uncovered for 20-25 minutes until tender. Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook uncovered for 10-15 minutes until tender.
Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tbsp butter and 1/2 tsp salt. Add addtional milk if needed to reach desired consistency. Transfer to a serving bowl, keep warm.
Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through with a spoon or knife to swirl the potatoes and pumpkin. Drizzle with olive oil and pepper. Serve immediately.
So fast and easy to throw together on a weeknight!
1 pound lean ground beef (90%)
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (or jar) pizza sauce (8 oz)
28 slices pepperoni
1/2 tsp dried oregano
6 flour tortillas (10 inches), warmed
6 pieces (1 oz each) string cheese
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and oregano. Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the opposite side. Place seam side down on an ungreased baking sheet. Bake at 350 for 10 minutes until heated through and cheese is melted.
THIS kills more tourists in the Carribbean than sharks or lions.
Incorrect Guesses: stepping off a cliff backwards while taking a photo, jellyfish sting, car accident, lightning strike, heat stroke, nut allergies, hurricane,bad weather, drowning, spoiled food, being home sick, alcohol, lion fish
Wow. These bubbling pockets of goodness are flat-out delicious! Rice makes a nice side dish to round this meal out.
4 cups fresh baby spinach
1 garlic clove, minced
2 tsp olive oil, plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breast halves (about 5 oz each)
1 egg, beaten
1/4 tsp pepper
In a large skillet, saute the spinach and garlic in 2 tsp oil until spinach is wilted. Remove from the heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spianch mixture. Secure with toothpicks.
Place egg in a shallow bowl. In another shallow bowl, combine the pepper with the remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture. In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side (or until a thermometer reads 170). Discard toothpicks before serving!!