It's Thanksgivnukkah! Make some potato latkes. Hanukkah usually falls closer to Christmas than to American Thanksgiving; that's why jewish kids get presents, so they won't feel left out.
This year, for the first time since 1888 and the last time until 79,811, thanks to the idiosyncrasies of the Jewish lunar calendar, Thanksgiving and Hanukkah overlap. At Huffington Post, a rabbi notes a conceptual fit: Jacobs isn’t the only Jewish American to note that Hanukkah and Thanksgiving align not just in time, but thematically. They both celebrate religious liberty: The Pilgrims sought religious freedom in the New World, and the ancient Jews’ triumphed over Greek oppressors who had banned the practice of Judaism. I have called Hanukkah the Peak Oil Holiday: The Temple was recovered after a civil war and the oil lamps had to be kept burning. That's why the treats associated with the holiday are fried in oil, whether they are donuts or potato latkes; it's all about the oil. Kelly's Potato Latkes, by Way of Aunt Sara Kelly Rossiter writes: 1. 2. Secretly Healthy Spinach Dip for Parties – Lindsey Isham. Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.”
That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese. Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference. Lindsey’s Spinach Dip Recipe Ingredients needed: 1 – 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice 2 – 5 oz cans of sliced water chestnuts – dice into small pieces 2 – 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy 1 – packet Hidden Valley Ranch dry mix packet - I only like Hidden Valley, the cheaper kinds aren’t as tasty ** OR you can make your own clean ranch season mix – compliments of He and She Eat Clean ** Prep/cook time: 7 min.
One Pot Wonder Tomato Basil Pasta Recipe. One Pot Wonder Pasta – BEFORE Once in awhile a dish comes along and stuns you and makes you rethink the way you cook.
This miracle throw-everything-in-a-pot pasta dish has done that for me. You literally throw in all the ingredients for this dish – including the uncooked pasta – and then Flame On! You cook it all together and DO NOT DRAIN the pasta. You just cook it up and starch leaches out of the pasta and makes a rich, warm sauce for the noodles. I started with the idea from a photo I saw in this months’s Martha Stewart Living magazine, but I added some things to make this recipe my own and that I think make the dish even better: some crumbled oregano leaves and a little olive oil for richness. I was so nervous about cooking the linguine right with the other ingredients, but I took a leap of faith.
How To Make A Healthy, Delicious White Bean And Kale Stew. Warm Broccoli Cheese Dip. Red Curry Lentils. Hot Spinach and Artichoke Dip. Bring this hot spinach and artichoke dip to your next football party, no one will know it's light!
Football season is here! I usually like to make my Skinny Buffalo Wings, along with one of my many meatball recipes such as Swedish Meatballs, Southwest Turkey Meatballs, or Asian Turkey Meatballs. I also have tons of fabulous Skinny Dip options for your to bring to your next football party! This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. I served this with Pretzel Crisps, but baked chips would also be great.
Hot Spinach and Artichoke Dip Gina's Weight Watcher Recipes Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 ptsCalories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients: Directions: Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Combine all the ingredients in a medium bowl. Baked Caprese Rigatoni. Cheese. Basil. Tomato. In that order. It’s summer and one of my favorite things about summer is basil. My other favorite thing is the farmer’s market. Yep. My market experience here could not be more opposite. I go at 5:45am (it’s become a pit stop on my morning run, because I stand NO chance of walking that far in the heat anytime after 7am), so you can imagine what a jewel I look like: no trendy shades, no latte, no nice camera.
I secretly plug my nose as I walk through because the smells are overwhelming: raw fish, raw meat (and I mean raw, whole-animal meat), some kind of egg smell, and my own mid-run smell.