Are You A CrockPot Cook?

Years ago, friends were always telling me to buy a Crockpot, so when I saw a discounted Wolfgang Puck slow cooker on Overstock, I bought it. I learned 2 valuable lessons: 1) Never buy products with celebrity chef names. Mine died soon after the purchase; 2) In Manhattan, I don't need a slow cooker. I can cook everything on my stove/oven with the pots and pans I already own. So when Wolfgang Puck's space hug went kaput I said good riddance and never looked back!

Photo: iStock

That is until recently when ...

I bought a Crockpot for when I cook meals for my mother outside of Manhattan. When not in my well-stocked Manhattan kitchen, it is handy for meals I normally need all 4 stove burners and oven to prepare.

I recommend sticking with the original Crockpot brand. It gets hotter than its competitors, up to 450°F, so you can cook dinner faster than at most slow cooker speeds. Whole chicken, beef, or pork roasts fit better inside the oval-shaped slow cookers.

I think in the suburbs, a Crockpot is great for entertaining friends. You can cook hearty one-pot dinners such as a beef stew, roast chicken with potatoes and carrots, meatloaf, or hearty soups without having to leave your friends sitting on the couch while you spend time in the kitchen tending to the food. Furthermore, you can leave the setting on warm for still moist second portions. Later, the cleanup is a breeze too! The lift-out pot is dishwasher safe.

In Manhattan, we usually don't entertain a lot of people at one time.

Planning is everything. I would never host a party without enough space, food, or seats for everyone invited. I've been to some of those city soirées. As you can imagine, such a gathering isn't a lot of fun! You can't mingle or get over to the food and drink.

With this 7-quart Crockpot, you could have up to 6 people for dinner. I leave the space and a comfortable seating arrangement for you to figure out.😁

So far in the Crock-Pot, I've made my pea soup, adding 1 cup of brown rice, a 12-ounce bag of frozen mixed vegetables, and 4 extra cups of water to the recipe, turning the soup into a one-Crock-Pot meal. I ate my soup vegetarian style and topped my mother's soup with smoked deli ham. With protein, carbs, and vegetables covered, it's lazy cooking that gets the job done!

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6 Canned Produce I Like

Most of us would agree there's no comparison of taste between farm fresh fruits and vegetables and canned or even frozen produce. Living in a city, I buy plenty of frozen vegetables because food experts tell us they are frozen soon after picking and retain their nutrients. It's a compromise I make since frozen is more convenient though less scrumptious than farm fresh.

But guess what? There are canned foods I don't mind or like better than their fresh, or refrigerated, or frozen versions. I'll list 6 of them below.

6 Canned Produce I Like:

1) Sauerkraut - Canned sauerkraut isn't as raw as it is bagged and refrigerated at the supermarket. Still sufficiently sour yet not as intensely sour or crunchy as unblanched bagged sauerkraut.

2) Refried beans - I see little difference in taste or texture between canned beans and dried beans you soak and tenderize yourself. With refried beans, I like the convenience, and unless you cooked a huge amount, the extra cost of buying them canned is minor. For soups or sometimes chili, I will use either canned or dried beans depending on how much I'm making.

3) Pumpkin, puree - Who in their right mind would unseed, clean, cook, and scrape the flesh out of a fresh pumpkin to use in a dish? Oh, the many steps and mess!😳

4) Tomatoes, whole plum, diced, or crushed for cooking - Cheap and you have the same consistency every time when making sauces.

5) Pineapple, diced - Since pineapples don't grow outside of Hawaii or South America, it is doubtful I have ever eaten a fresh one, so I opt for the convenience of canned pineapple. I don't detect enough of a difference after cleaning and cutting up a whole pineapple that may (or may not) be fresh after it arrives at the supermarket.

6) Spinach - This one is debatable. I do prefer fresh spinach and buy it to use as a dip, pizza topping, part of a salad, or to add to soup, but since a 10-ounce bag of fresh spinach cooks down to nothing in seconds, I also buy canned spinach to eat as a side dish. The taste and texture of canned spinach is fine, plus there seems to be more of it in a can than in a bag. In Manhattan you can't buy a bushel of fresh spinach, or grow it sans a plot of soil, so it's another compromise I make.

So there you are, my list of 6 foods I buy and like canned. Often our sense of taste is subjective. Is there any produce you would add or subtract from my list as unedible? Let's discuss... it's all in fun.🌴

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Inspired By Southern Living's Million Dollar Soup

Let me start by linking you to the photo credits and recipe of the soup 👆 that inspired my recipe. The original is called Million Dollar Soup by Southern Living. Looks delicious, doesn't it? But! It's too many steps and calories to become part of my repertoire. To stay healthy, I consume bacon and cream as occasional treats, but lighter fare most of the time. 

Lighter dishes can be tasty too, and once you form the habit of eating healthy you crave healthily. My inspired recipe is a totally different soup that shares many of the same ingredients as its cream, bacon, and kale inspiration. Make my soup when you have leftovers, such as butternut squash or chicken. Without leftover chicken toss sliced frankfurters into the pot:

Leftover Butternut Squash, Chicken, and Spinach Soup aka, Billion Dollar Soup😉

Ingredients:

2 cups leftover cooked chicken, cubed (or use 3 - 4 grilled chicken or turkey or beef
frankfurters) 

1/2 cup of grilled ham, cubed

1 onion, diced

1 cup celery, sliced

a minced garlic bulb or 1 teaspoon of dried garlic

1 teaspoon dried thyme

2 cups cooked butternut squash, cubed (Take a raw butternut squash, put a slit in it with a knife, and microwave it if you don't have leftovers.)

3/4 cup of dry white wine (if I don't want to open wine, I add a tablespoon of organic cider vinegar for taste)

5 cups water

2 large chicken bouillon cubes

1 teaspoon of black pepper (24 turns of the peppermill)

1 15 oz can of beans (navy, cannellini, pinto, pink, i.e., whatever you have in your cupboard)

a dash of Worcestershire sauce

a dash of soy sauce

3 tablespoons of all-purpose flour

2 cups of spinach (or substitute 1 cup of mixed vegetables, if you wish. Feel free to polish off your leftover vegetables. Soup is great for this.)

Optional: I'd add a cup of corn kernels to the soup whenever I had some for the texture. It plays nice with the rest of the ingredients.

Directions:

1) Brown the ham, onions, and celery (and if using, sliced chicken turkey, or beef frankfurters) in a skillet, not to cook, but for 5 - 6 minutes to bring out their flavor. After grilling, toss them into a stockpot.

2) Add the rest of the ingredients (except the spinach) to the stockpot. Season with Worcestershire sauce, soy sauce, and a tablespoon of cider vinegar (if you skip adding white wine). I like to add a dash of red pepper flakes for a hint of heat. Bring to a boil and simmer for 1/2 hour.

3) After the vegetables are tender, thicken the soup with 3 tablespoons of all-purpose flour mixed in 1/4 cup of water and pour into the soup while stirring. Let this simmer for another 5 minutes to cook the flour and thicken the soup. {If for any reason, you wish to thicken your soup without adding flour, you can put some of your cooked beans into a blender, then return them to your pot of soup.}

4) You can taste and add more seasoning as needed.

5) Turn off the heat and drop a handful the fresh spinach into the soup. Cover with a lid to sit for another 5 minutes. The spinach will cook in the hot soup. (Frankly, I like spinach better than kale, but feel free to use either. Kale requires more cooking time.)

Dip out into soup bowls, and pair it with hearty, crusty grainy bread and a smear of butter, brie, cream cheese, hummus, teawurst, or whatever you like. Alternatively, you could make buttery-garlic bread crumbs for the soup. The choice is between you and your waistline.

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What Are the 11 Herbs and Spices In Kentucky Fried Chicken?

Photo: KFC and YUM

Today the famed 11 herbs and spices at KFC are a closely guarded secret by YUM, the corporation that owns the copywriter to KFC's chicken, but it wasn't always so. According to Colonel Sanders' nephew, the recipe created back in the day by the Colonel was posted in the entryway of the diner he opened. Several years ago the Chicago Tribute published a photograph of what the newspaper called the leaked recipe written in the Colonel's handwriting. In business, if the food is delicious people will come even if they can make it at home IMHO. Because. People do both.

It's more than likely the following is the recipe for Original Kentucky Fried Chicken:

Ingredients:

Photo: The Chicago Tribute

One chicken (or 8 pieces)

1 cup of buttermilk

2 eggs

2/3 tablespoon salt

1/2 tablespoon thyme
1/2 tablespoon basil
1/3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper

Directions:

1) Mix the buttermilk and eggs in one mixing bowl then soak the chicken pieces in the mixture for 30 minutes or more. Return the chicken to the refrigerator while soaking.

2) In a 2nd bowl stir the 11 herbs, spices, and flour together and coat the chicken pieces by dipping and turning.

3) Instead of frying the coated chicken (which you are free to do in very hot vegetable oil) why not brush oil on an aluminum foil-lined baking sheet and bake the spread-out chicken pieces in a 400-degree F oven for about 25 minutes. Test the chicken at 20 minutes to see if it's done and add baking time as needed.

If the above ingredients aren't Colonel Sanders' original recipe, they are close enough. Making the chicken at home lets you adjust the salt to your tastes and needs. Plus you can bake instead of frying it if you wish. When you don't feel like cooking you can still buy a bucket of chicken at KFC.

In college near the end of the school year, one of our professors decided to teach our class outdoors on campus. During the class, I saw a limo pull up and out walked an elderly Colonel Sanders in his signature white suit. He entered our administration building a few yards away. Here's to the memory of the Colonel, who must have given money to our school.🐔

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Savon De Marseille Beau Terra Soap

One of my favorite T.J. Maxx finds is Savon De Marseille Beau Terra Soap, also the best liquid soap I've ever used. Why do I love it so? Let me count the ways:

1) It has a lovely and potent smell of roses, the fragrance I selected.

2) When I fancy a product whether it is soap, shampoo, condition, moisturizer, or even household cleaners I love big quantities of it so I can use it without soon running out. Savon De Marseille Beau Terra Soap is sold in a 1L (33.8 oz) size. With daily use, it lasts and lasts!

3) Not only does it clean, but it feels gentle and nourishing so never dries my hands. Marseille soup is made from vegetable fats without coloring, perfume, or synthetic additives. True Savon de Marseille soaps are 72% olive oil (whereas Castile soaps are 100% olive oil).

4) It doesn't have the organic seal, though it's enriched with olive oil, botanicals, and super beneficial ingredients.

5) Usually products made in France are expensive, yet this soap is cheap, and the 1L size makes it excellent value for the money.

I hope I find it again at T.J. Maxx because if you wish to buy it for roughly the price I paid, you need a $100 order to get free shipping, and no matter how much I love it, that's a lot of soap!🌹

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Skincare At A French Pharmacy

When in a foreign country I love checking out its pharmacy. There are so many unique and fascinating beauty and personal care products inside that are not found in our home country pharmacies.

Let me introduce you to 3 skincare items you'll find in a French pharmacy that you can also buy on Amazon. All 3 are dermatologists' approved!: 

1) A313 Pure Retinol Cream Top image 👆 - A synthetic vitamin A prescription-strength concentrate you apply at night to reverse the signs of aging. No prescription is needed here!

2) Biafine Act Emulsion Cream - It's a healing ointment containing Trolamine and water to treat skin wounds from chapped skin to light burns including sunburns. Rub it on to protect and mend.

3) Bioderma Cicabio Mains Repairing Barrer Balm - A repairing barrier balm to soothe very dry hands and skin. Users say it also smells divine.

Amazingly these used-in-France offerings are sold at reasonable not outlandish prices! 

Essayez l'un de ces produits pharmaceutiques français si vous souhaitez ajouter quelque chose de très spécial à vos soins de la peau.🇫🇷

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Plastic Food Containers To Repurpose

I have a set of Rubbermaid and a European brand of food storage containers, but the plastic containers I grab most often to store leftover food in the refrigerator or freezer I get for free when buying food. Who knew? Also with the free containers, I don't worry about losing them if I take food to a cookout. 

 

 I bought Healthy Choice frozen entrees for my mother and discovered the plastic bowls they come in are non-stick and perfect for microwaving 2-egg omelets. The eggs cook well and slide right out with less cleanup because you can eat the omelet out of the same bowl. If you wish to wash and reuse the bowl, it's easy too because cooked eggs and cheese don't stick!

Gosh, I bought a silicone microwave omelet dish that doesn't work as well. Without greasing, everything sticks to it. 

By the way, Healthy Choice dinners are as close to homemade-tasting meals as you can get readymade at a reasonable price. For seniors who tend to eat less, they are the perfect portion. Not a bad lunch size for hungrier people either. Sometimes I add more meat or vegetables to them, which is also an option.

Another container I repurpose is what you get when buying peanut butter from a Health Food store or Chinese Food. If needed, you can also buy them from Amazon. Bar none, they are my favorite storage containers. Good to store half a cut onion or tomato, cheese, leftover soup or beef stew, etc. They are durable and can be washed to use time and again. The 16 oz size is perfect! Stackable in the freezer also.

The Rubbermaid containers don't get half the use. In a do-over, I would make do with repurposing the free containers which is also good for the planet.

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Oatmeal is Healthy And Versatile

Royalty free photo

As we wind down the days of nippy (and rainy) weather to enter the balmy sunny days of spring and summer, I find myself eating creamy oatmeal for dinner. I toss 1 cup of dry 1-minute oatmeal flakes and water into a bowl and microwave it for 2 minutes. After the microwave cooks the oatmeal, I add 5 to 6 tablespoons of dry powdered milk to the mixture. Sometimes I also sprinkle in Stevia or honey and cinnamon, but often I don't. It's my favorite way to eat oatmeal. The dried powdered milk adds creaminess and light sweetness. Usually, several hours later I'll snack on hummus and saltines, slices of extra sharp cheddar, fruit, baby-cut carrots, peanut butter on crackers, or Misu soup with mixed vegetables. It varies. 

Oddly enough, I don't eat oatmeal for breakfast, but occasionally as a quick dinner. Oatmeal with milk is an easy-peasy comfort food, relatively filling, and a good sometimes meal without much preparation or cleanup. It contains a decent amount of protein and lowers bad cholesterol in the body. My mother was told by her doctor to eat a bowl of oatmeal several times a week to lower her cholesterol, which she followed and after a time her doctor was able to wean her off of Lipitor, a necessary cholesterol-lowering drug. Oatmeal is a good fiber-rich food to work into a diet.

People make the mistake of buying single packages of instant oats when 1-minute or 5-minute oatmeal flakes quickly cook in a microwave just like the more expensive less healthy instant oatmeal. Knockoff brands from Amazon Walmart or supermarkets are great too and cheap. You can then add healthy ingredients like berries or nuts to it if you wish.

Another way I use oatmeal is in most recipes that call for breadcrumbs. Oatmeal comes in a big size while breadcrumbs come in much smaller quantities. I don't tend to stock breadcrumbs.

Next, I'll have to make this YouTube influencer's savory oatmeal dinner. With chopped vegetables, milk, eggs, water, and grated parmesan cheese, it looks easy and scrumptious!

BAKED OATS (makes 6 slices)

Ingredients:

2 cups rolled oats (180g) 1/4 cup ground oats, or oat flour (25g) 1 tsp baking powder 1 cup milk, dairy or non-dairy (240ml) 1 cup water (240ml) 2 eggs 1 tsp salt

1/4 tsp black pepper 1 tsp Italian seasoning 1/2 cup grated melting cheese - gouda or cheddar cheese (50g) 1/4 cup grated parmesan cheese (20g) 1 medium onion 2 cloves garlic 1 small zucchini (130g) 1/3 cup frozen peas (50g) 1/2 cup diced tomatoes (80g) NUTRITIONAL INFO (per slice): 223 calories, fat 7.9g, carb 27.3g, protein 11.4g Preparation: First, saute onions and garlic over medium heat for 3-4 minutes, then add sliced zucchini and frozen peas and cook for the next 3-4 minutes. Add rolled oats and toast for 5 minutes, to develop a lovely nutty flavor. While it's cooling down, prepare the wet mixture. In a bowl add, eggs, milk, water, salt, black pepper, Italian seasoning, grated gouda or cheddar cheese, and ground oats combined with baking powder, and mix it well. Now, add the vegetables and toasted oats and stir well together. Let it sit for 10 minutes. Grease your baking dish with some butter and pour the mixture in. Bake at 350F (180C) for 40 minutes. Let it cool for 10-15 minutes, then cut into 6 equal pieces and serve with spoonful of Greek yogurt and a drizzle of hot sauce.

Photo & recipe courtesy of How To Cook Smarter

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Do It Youself Meal Plans Are Cheaper

As we move into the Spring people think about dropping a few winter pounds, and I understand why some of them turn to meal programs like Jenny Craig or Nutrisystem. (The latter is the least expensive of the two.) There's no guesswork. Every bite you eat is packaged for you. The cooking and cleanup are light. It's convenient and nutritionally balanced, and if you follow it, you'll drop the weight. Years ago (around 2009), I tried Nutrisystem for 30 days. I wasn't hungry on the diet and remember dropping down to 118 pounds. As a younger woman, my loftier standard of my ''ideal weight'' was much lower. I was a size 6 - 8 for many years (without starving!). Today I'd love to step on the scale at the weight that I started with before dropping down to 118 pounds. THAT number + 20 pounds would be my ideal weight today!:)

At the same time, we also don't want to gain 10 additional pounds each and every year so our weight becomes unhealthy. Unfortunately, even without stringently high (or should I say low?) standards, you can't let yourself go! No, no, never, never, uh, uh, uh.

Today I'm going to discuss the well-known Nutrisystem meal plans. If you were to buy similar food independently and are disciplined not to cheat, but follow the plan, including its portion sizes, you could reduce the cost of the diet significantly. Moreover, I remember not liking all of the Nutrisystem meals, yet ate them because of the expense and my commitment to losing weight.

Breakfasts were a combination of protein shakes, dehydrated scrambled eggs (add water and microwave), protein muffins, and protein bars.

Here's what I think you could substitute:

* 1 dozen fresh eggs

* You're favorite high protein, low sugar meal bars - Clean and Pure Protein bars are examples. Look for at least 15 grams - 20 grams of protein with low sugar per bar.

* Protein shakes - Look for 25 grams - 30 grams per serving with low sugar and minerals. Consider buying protein powder (over liquid shakes) and adding it to skim milk for savings. Also try different brands like Premier Protein, Aldi or Trader Joe's house brands for greater savings.

Lunches consisted of canned soups and you could eat fruit or vegetable sticks that you furnish.

THE SAVVY SHOPPER has recipes for a variety of homemade soups, but this post is about convenience.

So you could buy the healthy choice varieties of any number of soups at your supermarket. Read the labels carefully focusing on low calories, salt, and at least 20 grams (30 grams if you can find it!) of protein. I will give Nutrisystem credit for sending chunky protein-rich soup, trickier to find with supermarket canned soup.

Dinners were frozen meals: meat (beef, chicken, or pork), carbohydrates (potatoes, rice, or pasta), and a vegetable, such as broccoli or peas and carrots).

Look for the many wholesome options of supermarket-carried frozen dinners. They'll likely cost less than what's on Amazon, but I'll link those for educational purposes. At the supermarket, most are half the price of a Nutrisystem frozen meal. I happen to like a brand called Healthy Choice, but there are other options also at the supermarket. Aim to find 17 grams - 30 grams per frozen dinner with 250 - 500 calories per serving. You may have to supplement some meals with a glass of milk to bump up the protein.

Snacks I liked the Nutrisystem protein chips and protein bars. The cookies and cake were good too. I was allowed 2 snacks per day. Protein chips are expensive everywhere. What's more, you don't get much in the costly bag. Consider skipping them as snacks for an ounce of cheddar (or your favorite cheese) on a saltine cracker to lower the price. Still, I'm not against expensive protein chips if they help on a diet. Spend the bucks as needed to succeed. 

I disliked Nutrisystem's dehydrated eggs. The pizza crust was as dry and flat as a cracker (which subsequently may have improved to taste like most frozen pizzas). Nutrisystem's vegetable patty on a bun was not good in taste or texture, and I thought their frozen pasta dinner entrèes were insufficient and expensive. I'll take a lean real hamburger over a Nutrisystem patty any day. It's easy to grill a raw beef burger on a stovetop. Add a slice of onion, tomato, and lettuce with ketchup, and thank me later.

Supermarkets offer all of the above meals for less than $5 - $10 each of the Nutrisystem entrèes. You'll spend far less money plus only have to eat the dishes you like!

When you buy Nutrisystem you still must buy extra fresh fruit and vegetables as they aren't packaged and mailed to you.

Nutrisystem is great at teaching people what they should eat in a day; selecting food with adequate protein, vitamins, minerals, and fiber; eating a variety of food; learning portion control; and eating when you're hungry. Also, you should and do consume 1/3 of your daily protein requirements with each meal.

Helpful tip: If you desire to follow the Nutrisystem/Jenny Craig diet on the cheap: Go to the supermarket and buy a full month's supply of alike meals + snacks to follow the plan faithfully. Do not stray from the plan. When you subscribe to the more pricey trademarks, the companies send you a box of food you eat for the month. This will put you in the same mindset for less.

Savings versus Convenience: Finally, if you don't mind paying 3+ times the money, you avoid the work of picking Nutrisystem meal equivalents at the supermarket. The food is shipped directly to your home. Nice! I enjoyed the convenience for a short time. But. After 30 days I decided I didn't need a meal plan, as I had good eating habits and didn't mind shopping or cooking. Sometimes cleaning up seems like a repetitive chore though.

Good luck! Losing weight is hard. The older you are, the tougher it is. Cutting calories is never fun. From time to time, we all go through it. "It's a marathon, not a sprint!"

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The Atlantic Diet Explained

Image: USA Today

Not all doctors are on board with the Mediterranean Diet, but they seem to approve of its cousin, The Atlantic Diet. 

Summed up from USA Today and the Today Show, the Atlantic Diet consists of eating:

• 
  Plenty of unprocessed fruits and vegetables
  
• Lean meat and fish - singling out beef, pork, and cod
• Eggs, milk, and cheese
• Called "Pulses" - beans, dried peas, lentils and chickpeas
• Olive oil and nuts - especially almonds, walnuts, chestnuts and hazelnuts
• Lots of bread, potatoes, rice and cereal
• Red or white wine in moderation

The Atlantic Diet focuses on eating fresh whole foods and is less restrictive than the Mediterranean Diet by allowing you to consume a generous amount of carbohydrates. On the Atlantic Diet, you can have starches 6 - 8 times a day. Still like its cousin, it lowers the risks of heart disease.

The Atlantic Diet seems balanced, doable, sensible, and delicious! No wonder doctors support following it.

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Turkey Pot Pies With Leftover Stuffing

Thanksgiving sides are delicious! They can include stuffing (called dressing when not stuffed in the bird), green beans, carrots, brussels sprouts, cauliflower, and potatoes, along with cranberry sauce. It's what we ate. Although we lacked a crowd dining with us, I wouldn't dream of omitting the Turkey stuffing. This year instead of toasting bread and making a pan of cornbread which would make more stuffing than we desire, I used a box of Stove Top Turkey flavored stuffing combined with a box of Stove Top Cornbread stuffing as a starter then added small amounts of grilled sausage, ham, onion, celery, mushrooms, walnuts, hot pepper flakes and dried sage to it. It came out homemade because all you get in a box of Stove Top are the croutons and seasonings. We still had plenty of stuffing! I know just what to do with our Thanksgiving leftovers:

Turkey Pot Pie - Inspired by the recipe off the back of the stuffing box which uses premade and frozen ingredients. We can use our homemade leftovers to make a different meal without really having to cook again!:

Ingredients - already cooked: 

2 cups of leftover stuffing - Mine has tons of onion, celery and sausage.

2 cups of turkey, diced (also works with chicken)

1 cup of cauliflower or broccoli, diced

1/2 cup of green beans, bitesize

1/2 cup of carrots, sliced

2 cups leftover gravy

Directions: 

Mix the vegetables and gravy in a baking dish. Top with the stuffing. Either reheat it in the oven or microwave. If reheating in the oven, brush the bottom of the dish with cooking spray or butter. Because your food is already cooked, it should only take about 15 minutes to reheat in the oven and less time to reheat in the microwave.

Eyeball the amounts of the ingredients. The above is a guide for making 4 servings. Use more gravy if needed, or other vegetable leftovers if you made them. {During the rest of the year, it works well with either leftover chicken or 3 cans of white chicken chunks, a box of stovetop stuffing, and a 14 oz bag of frozen mixed vegetables. If using boxed stuffing, grill and toss in some diced onions and celery.}

You can also prepare the dish for one. Measure out according to appetite and what fits into your bowl, then reheat the single portion in a microwave in about 3 minutes.        

Another leftover we had on Thanksgiving was a bit of an experiment. It's a cherry tart on a digestive biscuit and applesauce crust (as opposed to a gram cracker crust). It has a cinnamon, strudel topping with bourbon-soaked pecans, a few white chocolate chips, dark chocolate chips, and walnuts tossed on top for good measure. (No added sugar in the crust or crumb topping and just enough butter in the topping to get a crumb texture). The only reason I made it was to use a jar of cherries I've had in my pantry for 1 1/2 years. It had to go! I baked it in the oven for about 20 minutes. The tart was sweet from the cherries yet not too sweet to make you feel sick after eating it. Like a healthy cherry Pop Tart!

Do you have a favorite recipe for using your Thanksgiving leftovers?

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