Prepping For The Holidays

Prepping Vegetables

Vegetables Chopped

Blending sweet potatoes for pie pg. 81

Blended sweet potatoes ( I may have over blended, make sure not to do this :-)), some for now and some for another day (putting the plastic bag in the freezer). Sweet Potato pie recipe found on pg. 81

Cooked spaghetti squash, scooping out seeds. See pg. 103



Making Cornbread Stuffing see pg. 49 for recipe



Add Cornbread Dressing/Stuffing to baking dish see pg. 49 for recipe.


Making Pecan Pie Filling See pg.79  for recipe



See pg. 106 for crust






Finishing up desserts, see pgs. 72, 79, and 81


Adding foods to freezer bags to take with us for our Thanksgiving trip so that we will have healthy options. Pictured in bags are Brownies(72), Sweet Potato (81) and Pecan Pie (79), Black eyed peas, Red Cabbage, Spaghetti Squash (103), Cheese Sauce (85), Cranberry Sauce (86), Vegetable Patties (68), Cornbread Stuffing/Dressing (49) and Baked Beans (44). We freeze a lot of food for convenience. Who says healthy isn't convenient.


Make foods ahead of time and freeze. Simply thaw when you need it. Picture shows pecan pie-pg. 79 and brownies-pg. 72.

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