From Deseret News archives:
Pain-free holiday readiness
It totally does not have to be that way. If you will baby-step your way through the holidays and bring your expectations (and those of your family) down a few notches, you can get through them and do it with style and not sweat! Doing things in baby steps always, always, ALWAYS works! Anyone who has blessed their homes (got them cleaned up) 15 minutes at a time understands exactly what I am saying. As FlyLady says, you hit a lick at a snake.
Why shouldn't dinner time during the holidays be equally as simple? And even though our routines usually get stretched and pulled during this time, we still have the ability to get dinner on the table and get everyone fed. I'm not talking drive-through, either!
Let me challenge you by starting to think of your freezer as your own personal "food bank," where you throw an extra casserole in the freezer for a rainy day, or you double a meatloaf or main course soup recipe so you're never without a back up plan OR you have the ability to bless someone else (like when a neighbor has a baby, etc.). This little "food bank" of yours will pay off big time once we're under the holiday gun.
So get cooking! Get that freezer stocked. If you do just ONE casserole or main dish a few times this week, you can have four to six extra meals on hand. Keep this kind of double-thinking in place, and you can be completely covered during the holidays and beyond. Isn't that great?
Think "doubly" hard about your dinners these next few weeks (get it?) and keep dinner happening at your house during the hectic holidays.
Mexican Torta
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilies, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
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