Category Archives: The Body

The Body

classic roast turkey

You can’t go wrong with this “classic”
ingredients
•1  8- to 10-pound  turkey
• Salt  (optional)
•Ground black pepper (optional)
• Old-Fashioned Bread Stuffing (optional)
• Vegetable oil
•Turkey Pan Gravy
directions
1. Preheat oven to 325°F. Rinse turkey neck and body cavities; pat dry with paper towels. If desired, sprinkle body cavity with salt and pepper. If desired, spoon stuffing loosely into neck and body cavities. Skewer turkey neck skin to back of turkey.
2. Tuck ends of drumsticks under band of skin across the tail or into wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under the back of turkey.
3. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with salt and pepper. If desired, insert an ovenproof meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil.
4. Roast turkey for 2-1/4 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 45 minutes more (60 to 75 minutes, if turkey is stuffed) or until the meat thermometer registers 180°F and the center of the stuffing (if using) is 165°F. (The juices should run clear and drumsticks should move easily in their sockets.)
5. Remove turkey from oven. Cover loosely with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey. Serve with Turkey Pan Gravy.
The Body

minted french green beans

This recipe for Green Beans is delicious! A Must try!~
ingredients
•8  ounces  haricots vert or other small, thin green beans (2 cups)
•1  tablespoon  minced shallot
•2  teaspoons  olive oil
•2  teaspoons  snipped fresh mint
•Salt
• Freshly ground pepper
directions
1. Rinse beans. Trim tips off beans, if desired. Drain. Place a steamer basket in a large skillet. Add water to just below the bottom of basket.
2. Bring to boiling. Add beans. Cover. Steam for 2 minutes. Drain. Rinse with cold water. (Or, plunge into ice water.) Drain well.
3. In a mixing bowl toss beans with shallot, oil, and mint. Season to taste with salt and pepper. Cover and chill for 2 hours. Serve as a salad or side dish. Makes 4 servings.
nutrition facts
•Servings Per Recipe 4 servings Calories40, Total Fat (g)2, Sodium (mg)39, Carbohydrate (g)5, Fiber (g)2, Protein (g)1, Vitamin A (DV%)4, Vitamin C (DV%)14, Calcium (DV%)2, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet
The Body

parmesan cheese and italian sausage stuffing

For the next week We are going to be bringing you some of the best Thanksgiving Day Meal recipes, lets get this party started with a little stuffing!
ingredients
•6  cups  ciabatta bread torn into bite-size pieces
•12  ounces  bulk mild Italian sausage
•1  cup  chopped onion
•1/2  cup  chopped celery
•2  teaspoons  snipped fresh thyme
•1  teaspoon  snipped fresh sage
•1/2  teaspoon  snipped fresh rosemary
•2  tablespoons  olive oil
•1    egg, lightly beaten
•1/2  cup  shredded Parmigiano-Reggiano cheese (2 ounces)
•1/4  cup  dried currants
•2  tablespoons  snipped fresh Italian ( flat-leaf) parsley
•1/4  teaspoon  salt
•1/4  teaspoon  ground black pepper
•1/2  to 3/4 cup  chicken broth
•Grated Parmigiano-Reggiano cheese (optional)
directions
1. Preheat oven to 350 degrees F. Generously grease a 2-quart shallow baking dish; set aside. Spread bread pieces evenly in an ungreased 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until bread is dry, stirring once. Transfer to a very large bowl; set aside.
2. In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. Transfer sausage to the bowl.
3. In the same skillet, cook onion, celery, thyme, sage, and rosemary in hot oil over medium-high heat until onion and celery are tender. Transfer onion mixture to the bowl. Stir in egg, the 1/2 cup cheese, the currants, parsley, salt, and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine.
4. Transfer bread mixture to the prepared baking dish.* Cover and bake for 40 to 45 minutes or until heated through. If desired, sprinkle with additional cheese. Makes 8 servings.
*Tip: Or use the bread mixture to stuff a 10- to 12-pound turkey before roasting.
nutrition facts
•Servings Per Recipe 8 servings Calories384, Total Fat (g)21, Saturated Fat (g)7, Monounsaturated Fat (g)10, Polyunsaturated Fat (g)3, Cholesterol (mg)63, Sodium (mg)875, Carbohydrate (g)34, Total Sugar (g)5, Fiber (g)2, Protein (g)14, Percent Daily Values are based on a 2,000 calorie diet
The Body

italian vegetable soup

what can be better on these cool fall days than a hot bowl of homemade soup, comfort food at it’s best!
ingredients
•1  9-oz.  package frozen cut green beans
•1/2  of a 16-oz.  package frozen cauliflower
•1  14.5-oz.  can diced tomatoes with basil, garlic, and oregano
•1/2  cup  chopped onion (1 medium)
•1/2  cup  sliced celery (1 stalk)
•1/4  cup  regular barley
•1  clove  garlic, minced
•1/4  tsp.  ground black pepper
•3  cups  reduced-sodium chicken broth
•1-1/2  cups  reduced-sodium vegetable juice
•1/4  cup  purchased pesto (optional)
• Finely shredded Parmesean cheese (optional)
directions
1. In a 3-1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.
nutrition facts
Calories 81, Sodium (mg)520, Carbohydrate (g)17, Total Sugar (g)7, Fiber (g)3, Protein (g)4, Vitamin C (DV%)56, Calcium (DV%)7, Iron (DV%)8, Starch (d.e.).5, Vegetables (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet
The Body

Thank You, to all who have served and continue to serve! God Bless!

On the 11th hour of the 11th day of the 11th month of 1918, an armistice, or temporary cessation of hostilities, was declared between the Allied nations and Germany in the First World War, then known as “the Great War.” Commemorated as Armistice Day beginning the following year, November 11th became a legal federal holiday in the United States in 1938. In the aftermath of World War II and the Korean War, Armistice Day became Veterans Day, a holiday dedicated to American veterans of all wars.

The Body

Be Thankful for the Perfect Pair of Boots!

This time of year we reflect on things we are thankful for, you know things like,family,good health,great friends and of course the perfect fall boot!  Have you ever fallen in love with a pair of boots?  We have! The Solstice in brown by Harley-Davidson Footwear is our favorite fall boot. We just love tucking our skinny jeans in these boots (which are also available in black) and heading out into the woods or down-town on those crisp luscious fall days.  These are perfect for the cool, crisp fall air as they are sportin’ a cushion sock lining which keep our feet nice and cozy. The full grain leather is super soft and the half inside zipper is perfect for helping to slip these on and to tuck your jeans inside. Check ’em out, grab a pair you’ll be very Thankful you did!  You can see them here at Harley-Davidson Footwear.com

The Body

Strength Bands; Quick Workout, No Excuses

We love these strength bands, they offer an awesome quick workout when you are strapped on time or if you are traveling. No need to try to carry extra weight around, forget the dumbbells, pack a strength band in your bag, takes up less space and weighs next to nothing.
Here is an ultra-quick workout that targets the major muscles of the body for a quick, efficient workout.  This won’t take the place of a complete total body program, but it’s great for maintaining fitness without spending a lot of time exercising.  For this workout you’ll need a light-medium weight resistance band and a chair.
• Warm up with a few minutes of walking in place
• Do each exercise for about 1 minute (add more sets if you have time)
• Go slowly to really work your muscles
• If you don’t have a resistance band, use full water bottles as dumbbells or nothing at all
Pushups Pushups work your arms, chest, abs and back and you don’t need any equipment. Do them on your knees (easier) or toes and keep your back straight (no sagging) and your head in neutral alignment. Keep abs tight as you lower and exhale as you push back up. Do as many as you can for one minute and move on.
Plie Squats w/ Biceps Curls Stand with feet wider than shoulders, toes turned out and resistance band stretched beneath feet. Keeping the band taut, lower into a plie, keeping knees in line (and behind) toes and curl arms up. Lower the arms and push into the heels to stand up. Repeat for 1 minute.
One-legged Squat with Shoulder Press Stand with right foot on band and left foot lifted a few inches off the ground. Hold the other band in the right hand just over the shoulder and hold onto a chair. Bend knee and lower into a one-legged squat (butt back, knee behind toe). As you press back up, push the right arm up in an overhead press. Do about 16 and switch to the other side.
Deadlift with Band Row Stand on band and pull it tight, hands in front of thighs. Keeping back flat, tip from the hips and bring hands down the legs to mid shin. At the bottom of the movement, bend elbows and pull them up to your ribcage, contracting the back. Lower the arms and stand back up, repeating for 1 minute.
Triceps Dips Find a chair or solid object and sit on it with hands next to hips. Move hips in front of chair and, keeping butt close to the chair, bend the elbows and lower a few inches. Don’t sink into the shoulder or lower past 90 degrees. Repeat for one minute.
Side Plank Ab Twist Lie on your side and push up so that your body is supported by right hand (or bent forearm), feet stacked. Straighten left arm and sweep it down, twisting your body and turning shoulders towards the floor (hips don’t move). Do it on the other side and then hit the beach.
The Body

Harvest-Time Pumpkin Bars

Well no excuse, your going to have Pumkins carved this weekend, so why not whip up a batch of these tasty TREATS for your Halloween Weekend!
ingredients
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 2  teaspoons  ground cinnamon
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1-2/3  cups  sugar
• 1  15-ounce can  pumpkin
• 4    eggs
• 1  cup  cooking oil
• 3/4  cup  toasted chopped pecans (optional)
• 1  recipe  Cream Cheese Frosting (see recipe below)
directions
1. Preheat oven to 350 degree F. In a medium mixing bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl, beat together sugar, pumpkin, eggs, and oil with an electric mixer on medium speed. Beat in the flour mixture until well mixed. If desired, stir in pecans.
2. Spread batter in an ungreased 15x10x1-inch baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Prepare Cream Cheese Frosting; spread over top Cut into bars. Top with desired toppings. Store in the refrigerator. Makes 24 bars.
Cream Cheese Frosting: In a large mixing bowl, combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually add 4 cups sifted powdered sugar, beating until smooth.
nutrition facts
• Servings Per Recipe 24 bars Calories315, Total Fat (g)17, Saturated Fat (g)6, Cholesterol (mg)54, Sodium (mg)184, Carbohydrate (g)40, Fiber (g)1, Protein (g)3, Percent Daily Values are based on a 2,000 calorie diet