Happy Friday! What a week. On Monday, we hosted an event that was virtual for the first-time ever, and it raised $1 million. I’m happy to have that one off the plate before the holidays, though.
On Monday evening, our friend’s mom, Alice, invited us over to grab some homemade brisket and her homemade key lime pie. Aaron’s favorite pie is key lime pie, and Alice made him one. She juiced 26 key limes, made the crust and whipped cream all from scratch, and it was probably the best one I’ve tasted in my life. There is no going back now 🙂
Remember our friends who gifted us the Xbox? We’ve been doing virtual game nights since March, and by game nights, I mean virtual Cards Against Humanity. The Xbox has really stepped up game nights – says the girl who has only ever played a video game with the Wii. I am a complete novice to the this whole Xbox thing, but it’s a fun way to “see” our friends.
Yesterday, I got to pop down to my office in the Med Center to drop off the surprise gift.
And last night, Sawyer bit off way more than he could chew.
This weekend, Aaron and I are going to do a long bike ride, I have a friend coming over to see the new house on Saturday, I need to run a ton of errands and I have my dog sitter coming to check out the new house/new routine with the dogs.
I know Thanksgiving week can be kind of hectic, so I want to pass along two recipes that are super quick and easy for those nights where you just might not have a ton of time to prepare something.
Pumpkin Chipotle Soup
If you have a World Market nearby, you need to grab one of these soup mixes. This whole recipe takes about half an hour from start to finish.
You need four ingredients:
- The Chipotle Pumpkin Soup mix from World Market
- A 14-oz can of pumpkin
- 2 cups of your choice of milk, half and half or a mixture (I used 2% milk)
- About 5 cups of water
- Add the soup mix to the water and bring to a boil. Simmer for about 15-20 minutes.
- After it starts boiling, add the whole can of pumpkin, and stir until combined. Cook for about five more minutes.
- Pour in your two cups of milk or half and half. Stir until combined and heated through.
That’s it. I top mine with some parmesan cheese and a scoop of Greek yogurt, but you can use sour cream! Super easy and super festive for the fall.
Healthy Thanksgiving Side: Broccoli Casserole
Now, this recipe is sort of a play on the green bean casserole from Thanksgiving, which I do really enjoy. I had some broccoli that I needed to use, and I wanted to try to see if I could make a healthier version of the popular side dish. Here’s what you’ll need.
- Broccoli steamed (about two cups). I used two heads of fresh broccoli and steamed myself.
- 1 cup of greek yogurt (I used Fage 2%)
- 1 can of condensed cream of mushroom soup.
- One egg
- shredded cheddar cheese (about 1 cup)
- French fried onions
Preheat the oven to 250 degree. For this recipe, you can use fresh or frozen broccoli. I already had some broccoli that I needed to use, so I just steamed it and chopped it up.
While your broccoli is steaming, mix together the Greek yogurt, egg, cheese and condensed cream of mushroom soup.
Mix in your steamed broccoli. I put it all in an 8×8 pan, which was the perfect size. I topped everything off with some French fried onions and I baked it for about 25 minutes.
That’s it friends. I hope you have a fabulous weekend leading up to your Thanksgiving. I’ll see you back here next week.
Kira
