Every evening, we are all blessed, or sometimes cursed, with the task of "what's for dinner?" The Master Chef program in the US even has the same challenge - chefs get a mystery basket of ingredients and must prepare a world-class dinner under time constraints and watchful eyes. Last night was a similar adventure for me to put together a meal quickly with minimal ingredients for a guest. Worked late; tired from exercise (2 hours of running, 1 hour swimming); needed to grocery shop like 2 days ago.
I had a bag of chopped, roasted turkey meat in the freezer. And rice in the pantry. And enough items in the veggie drawer to make a salad.
Since I am now at work on all of our holiday items, thoughts of Thanksgiving popped in my head. So, dinner with a Thanksgiving twist was born.
Turkey with rice was made in the rice cooker. It always tastes so wonderful. But it is so, so easy. Pour a few ingredients in a pot, put on the lid and push the cook button.
2 cups turkey, cooked and chopped
2 cups rice
4 cups water
1/4 cup chopped red pepper or dried red pepper
1/4 cup chopped green onion
spices to taste: cumin, chili powder, coriander, granulated garlic, black pepper
Meanwhile, I put cornbread in the oven:
1 cup milk
1/4 cup egg substitute
1/4 cup canola oil
2 Tbsp sugar
1 cup white whole wheat flour
1 cup cornmeal
1 Tbsp baking powder
Mix liquid ingredients in a bowl. Then add the dry ingredients and mix well. Pour into a nonstick pan and place in a 350 degree oven for 20 minutes or until firm in center.
And cranberries in the microwave:
1 bag frozen cranberries
1 cup water
1 cup Splenda
1/2 cup sugar
Microwave on high until tender, about 8 minutes. Chill.
And pumpkin pudding into the oven:
1 can pumpkin
1 can evaporated skim milk
3/4 cup Splenda
1/2 cup nonfat egg substitute
1 Tbsp pumpkin pie spice
Pour into glass baking pan and bake at 350 for 20 minutes or until firm in the center. Chill and scoop into cups. Top with a little fat-free whipped cream.