Kelly the Culinarian: Thankful Thursday: What We Ate

Thursday, November 24, 2011

Thankful Thursday: What We Ate


I always have so much to be thankful for. A fridge full of food, a roof over my head, clothes on my back and a healthy body to enjoy it all with. I also have a lovely husband who puts up with me and a furry baby that always listens and is even sometimes excited to see me.

We started the day with a 6 a.m. wake up call and a round of Insanity. I then donned my eating dress and worked on a breakfast for Tim's family, which was a lovely way to start the day. Last night, I made banana bread and eggs cups and prepped a fruit salad that I served in this super fancy crystal goblets my father-in-law's girlfriend gave me. They are perfect and go really well with our nice plates and silverware (the plates aren't china, but they are lovely). I also prepped a healthy French toast casserole that went in the crock pot first thing this morning. It turned out very well and was the star of the show.


Healthy Crock Pot French Toast Casserole
1 pounds low-calorie whole wheat bread (Costco makes a great version that's 80 calories per slice and has a short ingredient list)
6 eggs
2 cups skim milk
1/4 healthy choice margarine
1/2 teaspoon cinnamon
1/4 cup Splenda brown sugar
2 Tablespoons brown sugar
1/2 cup chopped pecans
1/8 teaspoon nutmeg

Use stale bread or let the bread dry out on your counter top for a day or two. Slice the bread into bite-sized
cubes, then set aside. Whisk together the milk, eggs and cinnamon, then add the bread and fold the bread gently to combine without mashing it together. Refrigerate overnight.

Combine the remaining ingredients, which will be the topping.

In the morning, spray your crock pot with oil. I used a 6-quart crock pot, but a 4.5-quart pot would work, too. Spoon the bread evenly into the crock pot, then spoon the topping over the bread. Cook on high for two hours, then allow to set undisturbed for at least 20 minutes.

I also put together at oatmeal bar for this shin dig. I made a huge pot of old-fashioned oatmeal

(my favorite, swoon), then put it out with all my favorite toppings: sliced bananas, chopped apples, raisins, skim milk, Splenda (brown and regular), brown sugar, almonds, pecans, walnuts, cinnamon and pumpkin pie spice. Irish-cut oats can also be made in the crock pot for the ultimate in easy brunch entertaining.

One of my keys to easy entertaining is to set up a drink table in the living room. That way, when people arrive, they can help themselves to beverages and take a seat while I finish up everything in the kitchen. It works for me!


Two cycles of the dishwasher and three loads of laundry later, we headed to my mom's for the full Thanksgiving experience. My mom is an amazing cook and got up at 5 a.m. to make a 22-pound turkey with potatoes, sweet potatoes, rolls, stuffing, pies, asparagus, wine and everything fabulous. I don't know how she does it every year, but it's truly impressive.

We all have so much to be grateful for.

1 comment:

Kamila Gornia said...

Totally saving this recipe! I will keep you posted :)