Thankful Thursday

This Thursday I am very thankful for this delicious, healthy enchilada recipe.

Gooey Enchiladas

2 tsp olive oil
1 small yellow onion, chopped
1 Tbs chopped garlic
1 14oz can diced fire-roasted tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried oregano
Pepper to taste
1/4 cup chopped fresh cilantro
1/2 lb lean ground beef
1 15 oz can black beans, rinsed and drained
8 corn tortillas
1 1/4 cups shredded cheddar cheese

Preheat oven to 350 degrees.

1. Heat oil in a large skillet. Add onion and cook about 5 minutes or until softened. Add garlic, and cook for 1 minute longer but don't allow garlic to brown. Add the tomatoes, coriander, cumin, oregao and pepper; cook for a few minutes longer. The finished sauce will be a bit chunky. Stir in cilantro.

2. Meanwhile cook the beef; drain fat and stir in beans. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove. Spread 1/2 cup sauce into a rectangular baking dish. Divide the beef mixture and 3/4 cup of cheese amoung tortillas. Fold over tortilla sides, place seams down in the baking dish. Pour the remaining sauce on top and bake, uncovered, about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes more or until cheese is melted. Makes 8.

These enchiladas are amazingly delicious! My whole family loved them. For the boys I just chopped one up and put in a bowl for them.

Enjoy!

Recipe of the Week

Since it's Lent and we have to go meatless every Friday I am trying to come up with other things to eat besides seafood. While I love seafood I have to admit, knowing that I have to make it every Friday is a bit of a beatdown. I made this last Friday and it is delicious! I substituted shredded sweet potatoes for the hash browns to make it a little more healthy and yummo!

Potato Frittata
2 1/2 cupes frozen shredded hash brown potatoes
Cooking Spray
3 Tbs olive oil
4 scallions, chopped
8 eggs
1/3 cup grated parmesan cheese
1 tsp salt
Pinch of black pepper

1. Preheat the oven to 375 degrees. Microwave the froze hashbrowns in a large microwave safe bowl until they're just thawed enough to seperate and measure 2 1/2 cups.
2. Spray a 9-inch round cake pan with cooking spray. Heat oil in a large skillet over medium heat for 1 minute. Add hash brows and chopped scallions and cook for 6 minutes, stirring occasionally. Spoon into cake pan and spread out evenly.
3. In a mixing bowl, beat together eggs, parmesan cheese, salt and pepper. Pour the mixture evenly over the potatoes and bake, uncovered for 25 to 30 minutes or until set. Cut into 6 large wedges and serve.

Recipe of the Week

Cheesy Black Bean and Veggie Quesadillas

1 can black beans, rinsed and drained
1/2 cup mild salsa, plus extra for serving
8 small whole wheat tortillas
1/2 cup chopped roasted red pepper
1 ripe avocado
1/3 cup crumbled feta cheese

1. Heat oven to 400 degrees. In a medium bowl, mash together black beans and salsa. Divide among 4 tortillas. Top with red pepper, avocado and feta. Place remaining tortillas on top and sandwich together.

2. Place quesadillas on a large greased baking pan. Spray quesdadillas with vegetable cooking spray. Bake 10 minutes. Cut into quarters ad serve with extra salsa, if desired. Makes 4 servings.

These are so yummy and a huge hit at our house! To add a little variation I also add fresh cilantro and put out sour cream for garnish. You can also buy really large burrito tortillas and wrap them like burritos...also just as yummy!

Recipe of the Week

So this isn't an actual recipe but a snack I invented this weekend that is the best thing that has touched my taste buds in awhile :)


Raspberry Cheesecake Snack

Ingredients:
Cinnamon graham crackers
Whipped plain cream cheese
Raspberry Jelly (get a really good organic brand like Cascadia Farms)

Get all ingredients and spread the cream cheese on the graham crackers first. Then spread the raspberry jelly and voila! It taste EXACTLY like cheesecake. So yummy :)

Recipe of the Week!

Coffee Cake
Batter
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
4 tablespoons margarine
1 1/4 cup lowfat buttermilk or nonfat milk
1 cup sour cream
1 large egg
2 teaspoons vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup butternut squash puree
1/2 cup mini-marshmellows

Topping
1/2 cup chopped pecans or walnuts
1/4 cup firmly packed light or dark brown sugar
2 teaspoons cinnamon

1. Preheat the over to 350 degrees. Coat 9 inch cake pan or 8x8 baking pan with cooking spray.

2. In a large mixing bowl beat the sugar and margarine until creamy. Beat in 1 cup of the buttermilk or milk, the sour cream, egg and vanilla. Add the flour, baking powder, cinnamon and salt and mix until completely incorporated.

3. Pour half of the batter into the pan and smooth the top. Spread the squash puree over the batter and sprinkle with marshmellows. Stir the remaining 1/4 cup of milk into the rest of the batter and spread evenly over the squash filling.

4. Mix together the topping ingredients and sprinkle evenly over the batter. Bake until a toothpick comes out clean when inserted into the center of the cake, 55 to 60 minutes. Let cool 5 miutes on a rack before cutting into wedges or squares.

*If you don't want to use the butternut squash this recipe still works without it. The squash just adds a healthy ingredient to something not meant to be healthy :)

Recipe of the Week!

So this is one of my go to meals and I just realized I have never posted the recipe! Shame on me :) It's super easy and yummy. Everyone in the house loves it! Paired with a salad it's the perfect meal to fix when you are short on time.

Bruschetta Chicken Bake
1 can (14.5oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg (6oz) Stove Top stuffing mix for chicken
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place tomatoes with liquid in a medium bowl. Add garlic and stuffing mix and 1/2 cup water; stir until stuffing mix i moistened. Set aside.

Place chicken in 13x9 in baking dish; sprinkle with basil and cheese. Top with stuffing mix.

Bake 30 min or until chicken is cooked through.

Makes 6 servings

Recipe of the Week!

I got the idea to post this after talking to my sister last night about how to eat a healthy lunch. I remembered what I use to do last summer and was thinking how I needed to do it again. I would make this chicken as directed and once they were cooked put them individually in ziploc bags and freeze. All you have to do is reheat and add a side of veggies. I would either make a salad or buy the Green Giant individual servings size of mixed veggies. They are super yummy!

Marinated Chicken on The Grill
2 chicken breast
1 tablespoon of olive oil

Marinade
juice from 1/2 of lemon
1 tablespoon soy sauce
1 tablespoon honey
1 small garlic clove, peeled and sliced
2 sprigs of fresh rosemary (optional)

(Alter the above ingredients to make how ever many you want)

Score the chicken breasts 2 or 3 times with a sharp knife. Mix together all the ingredients for the marinade and marinate the chicken for at least 2 hours. Heat the grill of griddle, brush with oil, then remove the chicken from the marinade and cook for 4 to 5 minutes on each side or until cooked through.

Recipe of the Week

Eggplant and Ricotta Pasta

Whole wheat rotini or penne pasta
2 tablespoons Olive oil
1 onion, finely chopped
Red pepper flakes, pinch
Eggplant, cubed
Oregano, pinch
Canned plum tomatoes, with juice
1 tablespoon honey
1 tablespoon lemon juice
Ricotta cheese

Cook the pasta al dente, set aside.

In a very deep pan, warm 2 tablespoons of olive oil over medium heat. Saute 1 finely chopped onion with a pinch of red pepper flakes.

Add the cubed eggplant, a pinch of oregano, some pepper and a little more oil. Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes more.

Stir in a large can of plum tomatoes (with juices) ad 1 tablespoon of honey and 1 tablespoon of lemon juice. Bring to a boil, the lower heat and simmer with lid ajar, for about 35 minutes.

Top each bowl of pasta with the sauce ad a scoop of ricotta.

*This is a delicious vegetarian meal however if your hubby likes meat (like mine) you can boil a chicken breast in chicken broth until cooked and add it to the eggplant sauce while it's simmering.

Recipe of the Week!

Here is a lunch my kids have started to love! It's super yummy and easy.

Tater Tuna Melt
1 can (6oz) lemon-flavored tuna in water, drained
3 Tbs. reduced fat mayo (I actually used sour cream b/c we are not mayo eaters)
1 Tbs. sweet pickle relish
1/3 cup finely diced celery
1/8 tsp salt
6 small russet potatoes, baked and cooled
1/2 cup shredded cheddar cheese

In a bowl mix together tuna, mayo, pickle relish, celery and salt. Scoop out potatoes and fill with tuna salad. Top with shredded cheese. Microwave to heat and melt cheese about 30 seconds.

*When I scooped out the potatoes I took the potato scoopings and mixed them with the tuna and then put it back in the potatoes. That way the kids can't really see the tuna ;)

Enjoy!

Just wanted to share:)

So I have been a couple of weeks behind on a Recipe of the Week and this week is no exception! Ha! However here is a little something I discovered this morning. I have been so not into breakfast lately...I guess you could say in a breakfast rut! To spice up my oatmeal recipe I made a few changes and the results were AMAZING!!!!
Click to see old recipe
Instead of the pumpkin I added smashed banana and eliminated the cinnamon. Can you say delicious! Then instead of the syrup I used honey and eliminated the raisins and just topped with crushed almonds. OMG soooooo yummy! It tasted like warm banana bread!

Recipe of the Week!

Risotto with Butternut Squash
1/2 cup onion, chopped
1 1/2 tablespoons butter
2/3 cup basmati rice
2 cups boiling water
5 oz butterut squash, peeled and chopped
3 ripe tomatoes (about 8 oz), skined, seeded and chopped
1/2 cup cheddar cheese, grated

Saute the onion in half the butter until softened. Stir in the rice until well coated. Pour over the boiling water, cover, and cook for 8 minutes over a high heat. Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until the water has been absorbed.
Meanwhile, melt the remaining butter in a small saucepan, add the chopped tomatoes, and saute for 2-3 minutes. Stir in the cheese until melted. Add the tomato and cheese mixture to the cooked rice and combine.

This recipe is from my healthy todder cookbook but it's oh so yummy! I cook it all the time as a side dish or for lunch for the boys and I.

Recipe of the Week!

This is an all time fav at our house! It's super easy and DELICIOUS!!!!!!!! And yes it's Rachael Ray ;)

About 15 minute Soup with Spinach, Artichokes and Tortellini

2 tablespoons extra virgin olive oil
6 baby portabello mushrooms, sliced
1 medium onion, chopped
Salt and ground black pepper
1 can quartered artichoke hearts, drained
6 cups chicken stock or broth
1 12-16 ounce package fresh refrigerated tortellini, any variety or flavor
1 pound fresh triple-washed spinach, stems removed and leaves coursely chopped
Grated parmigiano-reggiano or romano cheese
Crusty bread, to pass at table

Heat a medium soup pot over medium high heat. Add the EVOO, mushrooms and onions and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce the heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve up the soup. Top shallow bowls of soup with cheese and pass bread at the table.

Recipe of the Week!

This week I am doing my kid's favorite breakfast! With a few simple extra ingredients you can turn a plan meal into something very healthy :)

Oatmeal (from my Deceptively Delicious cookbook)
1 cup nonfat milk
1/4 cup firmly packed light brown sugar
1/4 cup canned pumpkin or pureed sweet potato
1 teaspoon pure vanilaa extract
1/4 teaspoon cinnamon or pumpkin pie spice
1 cup of old-fashioned oats
2 teaspoons natural peanut butter (optional)
Dried fruits and nuts
Pure maple syrup, for serving

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reducec the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter if using.

2. Spoon the oatmeal into bowls, sprinkle with dried fruits and nuts, if you like, and serve warm with maple syrup.

Recipe of the Week!

Sausage and Pumpkin Lasagna

I know this might sound a little too weird for some of you but it's DELICIOUS!!!! I watched Rachael Ray make this last week and decided to try it this week. It was amazing and the perfect fall dish. The boys also loved it which always makes momma happy :) I used butternut squash instead of pumpkin and made a spinach salad as the side with some crusty garlic bread.

Ingredients
2 pounds butternut squash or pumpkin halved and seeded
EVOO - Extra Virgin Olive Oil, for liberal drizzling
Salt and pepper
Freshy grated nutmeg
3 cups chicken stock
2 tablespoons honey
2 pounds sweet Italian sausage
4 tablespoons butter
3 tablespoons flour
1 quart whole milk
10-12 leaves fresh sage, very thinly sliced
2 boxes no boil, flat edged lasagna sheets
2 cups grated Parmigiano-Reggiano
1/4 cup flat leaf parsley, finely chopped

Preparation
Preheat oven to 400ºF.
Drizzle squash with a little EVOO and season with salt, pepper and a little freshly grated nutmeg. Roast cut-side down until tender, about 40 minutes. Let cool enough to handle, then scoop flesh out of skin and add to food processor. Puree squash with stock and honey, in 2 batches if necessary, and reserve.
Heat a drizzle of EVOO in a nonstick skillet over medium-high heat and brown the sausage, crumbling it into very small bits as it cooks, about 7-8 minutes.

While the sausage cooks, heat a pot over medium heat. Add butter and melt, whisk in flour, cook 1 minute then whisk in milk. Season with salt, pepper, a little freshly grated nutmeg and sage. Cook until thickened, about 7-8 minutes, whisking occasionally.
Dot some pumpkin puree in the bottom of a casserole dish then add a layer of pasta. Top with 1/3 of the cooked sausage and cover lightly with pumpkin puree. Cover with another layer of pasta, 1/3 of the béchamel sauce and 1/2 cup Parmigiano. Repeat with 2 more layers, ending each with béchamel sauce and using all of the remaining cheese for the top layer. Sprinkle parsley across the top, cover and bake lasagna 30 minutes. Uncover and cook 15 minutes more to brown the top.

Recipe of the Week!

Awesome Autumn Stew

This is my favorite stew of all time! It's absolutely delicious! The best part is the kids love it too! And yes it's Rachael Ray!

Ingredients
1 package pork tenderloins (2 pieces), trim them up and remove the shiny silver skin and connective tissue or ask the butcher to do this for you
Salt and freshly ground black pepper
2 teaspoons sweet paprika
1/4 cup flour
1/4 cup extra virgin olive oil (EVOO)
1 large onion, chopped into 1-inch dice
4 carrots, peeled and sliced on an angle 1/2-inch thick
5-6 ribs celery from the heart of the stalk, sliced 1/2-inch thick on an angle
1 bay leaf, fresh or dried
5-6 sprigs thyme
4 McIntosh apples, quartered, core cut away, then cut into 1 1/2-inch pieces
1 teaspoon allspice
1/2 cup dried sweetened cranberries
2 cups cloudy apple cider
3 cups chicken stock
1 loaf crusty whole grain bread

Preparation
Cube the pork tenderloin into 1 1/2-inch pieces – big bites. Place the cubed tenderloins onto a sheet tray. Season the meat liberally with salt and freshly ground black pepper and toss with the paprika and flour until well coated.

Meanwhile, pre-heat a large, heavy-bottomed pot with the EVOO over medium-high to high heat. Once the oil ripples and begins to very lightly smoke, add the pork to the pot and sear it until it is well browned on all sides, 7-8 minutes (lots of brown bits should be left in the bottom of the pot). Remove the meat to a platter and reserve.

Add the onion, carrots, celery, bay leaf and thyme to the pot and season with salt and freshly ground black pepper. Cook the vegetables until they begin to become tender, 6-8 minutes. Add in the apples, allspice and cranberries and allow to sauté until the vegetables are quite tender but the apples still have some legs, 3-4 more minutes.

Pour in the cider and scrape up the brown bits that are stuck to the bottom of the pot. Add in the chicken stock and toss the pork back into the hot tub. Bring the mixture to a boil and allow it to simmer for 8-10 minutes or until slightly thickened, cranberries have plumped and apples are tender. Pull out the bay leaf and thyme sprigs from the pot and discard them.

Line the bottom of dinner bowls with a few chunks of bread. Ladle the stew on top of the bread and enjoy!

Recipe of the Week!

Bacon and Egg Quiche

1 9in. Pillsbury pie crust
1 tbls butter
12 bacon slices crumbled
1 bag of mixed cheese
4 eggs
2 cups heavy cream
3/4 teaspoon salt

Preheat the oven to 425 degrees. Spread the crust into pie plate. Spread the crust with butter. Sprinkle bacon and cheese on crust. Beat eggs with rest of ingredients. Pour into crust. Bake 15 minutes. Turn down to 325 degrees and bake 40 more minutes. Let stand 10 minutes.

This is one of the easiest yummiest dinner to make. Plus kids love it! I usually make a garden salad to serve with it. Enjoy!

Recipe of the Week!

Here is another crock pot recipe! I love my crock pot and anything yummy I can find to cook in it I do. I got this recipe from a mom friend of mine at a recipe swap. We have already had it twice...it's sooo good! The only thing different I do is chop some green onions to put on top of Cameron and my tacos. Also you can use either frozen or thawed chicken breasts. Enjoy :)

Super Easy Chicken Tacos

3-4 frozen chicken breasts
1 can of black beans
1 can of corn
1 jar of salsa
1 package cream cheese
Tortillas

Cook first 4 ingredients in the crock pot on med/high for 4-5 hours. Stir. Add cream cheese. Let sit for 30 minutes. Stir again. Serve in tortillas with a side of spanish rice!

Recipe of the Week!

So I am kind of on a Rachel Ray kick right now :) We tried this last night and Cameron said it was one of his favorite meals ever! It's so elegant that it can be used for a dinner party and so kid friendly it can be your everyday meal. The best part is it's so easy! I was shocked at how fast I got it made. Enjoy :)

Brown Butter Ravioli with Butternut Squash

(this isn't the "prettiest" pic but you get the idea. I had to smack Cam's hand b/c he was already starting to eat it before I could grab the camera!)

Ingredients
1 2-pound sugar pumpkin or butternut squash, cut into 1-inch dice
3 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it, plus additional
Salt and pepper
Freshly grated nutmeg
1/3 pound pancetta, cut into fine dice
1 1/2 2 pounds good quality, fresh large cheese or wild mushroom and cheese ravioli
6 tablespoons butter
20 leaves fresh sage
Parmigiano-Reggiano, for shaving over ravioli
balsamic drizzle

Preparation
Preheat oven to 400˚F.
Coat pumpkin with a few tablespoons EVOO, season with salt, pepper and nutmeg and roast 15 minutes. Turn squash over and roast 15 minutes more.
When pumpkin is a few minutes away from being done, bring a large pot of water to a boil for ravioli.
Heat a drizzle of EVOO in a large skillet over medium heat. Add pancetta and crisp, 4-5 minutes. Remove with a slotted spoon and wipe the fat drippings out of the pan.
Drop ravioli in the boiling water and cook 3-4 minutes.
While the ravioli cook, melt butter in the skillet then add sage leaves and crisp them up, about 2 minutes. Carefully remove leaves, reserving them on a plate. Reduce heat under skillet a bit and allow the solids in the butter to brown.
Drain ravioli and add them to the skillet. Toss to coat.
Arrange brown butter ravioli on serving platter with the pumpkin, and give everything a gentle toss. Top with shaved Parmigiano-Reggiano cheese, crumbled sage and balsamic drizzle.

Recipe of the week!

So I have decided to do a recipe of the week. As a mom I am always looking for easy and yummy recipes for the family and I am sure other moms out there feel the same way! So that's my inspiration for this blog.

This week is...Buffalo Chicken Chili with Bleu Cheese Toasted Chips
Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast or just use whole chicken breast and cut into bite size pieces
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)


Preparation
Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

***I used the chopped chicken breast and after it was done cooking in the pan I set a few pieces aside for the kids. This chili is WAY too hot for kids so saving some chicken prevents you from having to make another meal for the kids***

To celebrate the first day of autumn

yesterday I made the yummiest dinner...Rachel Ray's Awesome Autumn Stew :) It's a fav in our family especially this time of year so I wanted share the recipe with everyone! I hope it becomes one of your family favs!

Awesome Autumn Stew
Serves 6

Ingredients:
•1 package pork tenderloins (2 pieces), trim them up and remove the shiny silver skin and connective tissue or ask the butcher to do this for you
•Salt and freshly ground black pepper
•2 teaspoons sweet paprika
•1/4 cup flour
•1/4 cup extra virgin olive oil (EVOO)
•1 large onion, chopped into 1-inch dice
•4 carrots, peeled and sliced on an angle 1/2-inch thick
•5-6 ribs celery from the heart of the stalk, sliced 1/2-inch thick on an angle
•1 bay leaf, fresh or dried
•5-6 sprigs thyme
•4 McIntosh apples, quartered, core cut away, then cut into 1 1/2-inch pieces
•1 teaspoon allspice
•1/2 cup dried sweetened cranberries
•2 cups cloudy apple cider
•3 cups chicken stock
•1 loaf crusty whole grain bread

Preparation:
Cube the pork tenderloin into 1 1/2-inch pieces – big bites. Place the cubed tenderloins onto a sheet tray. Season the meat liberally with salt and freshly ground black pepper and toss with the paprika and flour until well coated.

Meanwhile, pre-heat a large, heavy-bottomed pot with the EVOO over medium-high to high heat. Once the oil ripples and begins to very lightly smoke, add the pork to the pot and sear it until it is well browned on all sides, 7-8 minutes (lots of brown bits should be left in the bottom of the pot). Remove the meat to a platter and reserve.

Add the onion, carrots, celery, bay leaf and thyme to the pot and season with salt and freshly ground black pepper. Cook the vegetables until they begin to become tender, 6-8 minutes. Add in the apples, allspice and cranberries and allow to sauté until the vegetables are quite tender but the apples still have some legs, 3-4 more minutes.

Pour in the cider and scrape up the brown bits that are stuck to the bottom of the pot. Add in the chicken stock and toss the pork back into the hot tub. Bring the mixture to a boil and allow it to simmer for 8-10 minutes or until slightly thickened, cranberries have plumped and apples are tender. Pull out the bay leaf and thyme sprigs from the pot and discard them.

Line the bottom of dinner bowls with a few chunks of bread. Ladle the stew on top of the bread and enjoy!

Along with this yummy dinner we were blessed with fall weather...in September...in Texas! That's crazy!!! We usually do not get our first cool front until October but yesterday it blew in. I am so excited to get up this morning and put on jeans and not sweat my butt off!