Cranberry Turkey Salad - perfect way to use leftover Thanksgiving turkey!

Okay, guys.

It’s this week. Days away. Nobody panic but, like, have you gone to the store yet?

Tip: go in the middle of the night if you have to go this week. It’s the only way you’ll survive it.

Have you made your minute by minute timeline of the day?!

JK Do people that don’t live on Pinterest actually do that?

Anyway, I’ve got a no stress turkey option today that you guys are going to love!

I’ve never made a turkey on my own. Ever. I wouldn’t know where to start.

Lucky for me, Jennie-O makes it idiot proof with their Jennie-O Oven Ready Cajun Style Turkey. You literally just remove the outer packaging, slice some slits in the top of the oven bag, and roast it for 4 hours. (How to cook it video here!)

That’s it. No basting. No fuss.

Aaaaand it has a gravy packet that you just pour into a pot and simmer until hot and thick.

They turkey turned out perfectly juicy and the cajun spices were a nice change from the usual turkey. (Pssst, they have a regular turkey, too!) My kids came home from school the day I cooked it and said, “Why does it smell so good in here?!”

The Jennie-O website is where you should head if you need any Thanksgiving help. They’ve got several menus, a thawing calculator (you better do that one today!), and tons of recipes for side dishes!

Cranberry Turkey Salad - perfect way to use leftover Thanksgiving turkey!

If you happen to have leftover turkey, lemme suggest you make this uhhhh-mazing Cranberry Turkey Salad. There’s this grocery store in my hometown that makes the best chicken salad with grapes and pecans and, like, sometimes I dream about that chicken salad. So I kind of wanted to do that but switched the chicken for turkey and the grapes for dried cranberries.

It’s so good and even better on a croissant.

True story: was so excited to have an excuse to buy croissants and my evil husky ate the 3 remaining croissants while I was at the gym!

Cranberry Turkey Salad

about 4 servings

Ingredients

3 cups cooked Jennie-O Oven Ready Cajun Style Turkey, diced
1/4 cup red onion, finely diced
1/3 cup pecans, roughly chopped
1/3 cup dried cranberries, roughly chopped
2 tablespoons fresh dill, chopped
1/2 cup mayo
1/2 cup sour cream
salt and pepper
4 croissants, for serving (if desired)
leafy greens, for serving (if desired)

Instructions

  1. Combine all ingredients in a mixing bowl, stirring with a rubber spatula. Refrigerate until ready to serve.
  2. Serve on croissants with leafy greens if desired.
http://fakeginger.com/cranberry-turkey-salad/

This post sponsored by Jennie-O! 

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Cranberry Almond Broccoli Salad - a lightened up version of the classic!

Heeeey guys, happy Monday! Fresh week! I feel like we all need a fresh start, huh?

Can you believe that Thanksgiving is NEXT WEEK?! I cannot. How did this happen?

I haven’t planned a thing! I have a turkey in my freezer though so I know that’s happening, at least. And I’ll make the dressing that my family always makes because that’s my favorite. And I’m sure there will be pie. There’s always pie.

Another thing I also always make is broccoli salad. But first, that bowl!

Click for the full recipe

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One of my favorite ways to add flavor and a bit of extra protein to a meal is with bacon. There are very few things that bacon doesn’t go well with. Honestly, I can’t even come up with something right now. Bacon works well with all veggies, bacon works with meats, bacon works with ice cream…

I could keep going.

Something I eat pretty much every day is a salad. And every day, without fail, I have bacon on top of my salad. I cycle through several variations of salad depending on my mood and every single one includes at least a slice of bacon.

This was last week’s salad and it was a good one. I use baby kale for the base which is a lot more tender than the curly-looking kale so there’s no need to massage it. It’s perfect as is. If you can’t find the baby kale, just get the regular kale and let it sit in the dressing for a few minutes until it’s softened up.

The kale is tossed with the homemade vinaigrette and then it’s topped with grape tomatoes, blue cheese, sliced hard boiled eggs, diced avocado, and some cooked and crumbled Wright® Brand Bacon.

We are still digging the Wright® Brand Bacon! This bigger, better bacon is a great deal at Walmart and I’ve been picking up a package each time I’ve had to make a grocery run. If you follow me on Instagram, you know that my husband is currently obsessed with deviled eggs – I mean, seriously obsessed. I make a dozen (24 halves) for him every day for lunch.

But anyway, we’re been tearing through some Wright® Brand Bacon because what’s a deviled egg without bacon?

But yes, head to Walmart for a great deal on Wright® Brand Bacon and then put it on top of everything you eat!

Click for the full recipe

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingsfordFlavor #CollectiveBias

We are officially two days away from one of the biggest grilling holidays. How excited are you? Hopefully as excited as I am.

We’ve already talked about how much I love the 4th of July but what I haven’t told you is that I’m approaching the holiday with a game plan. Because I have s’mores on my brain and I cannot even wait to roast a million marshmallows over the grill and then smush them in between graham crackers with all sorts of chocolate.

The best.

So my game plan is to cook healthy for our cookout to save calories/stomach space for the s’mores.

Enter this salad. I’ll be making this Blackened Chicken and Quinoa Salad because it’s healthy and filling and it has tons of flavors, textures, and basically all my favorite things.

So the base is quinoa and it’s tossed with a cilantro lime dressing. And then on top of that you put your Blackened Chicken. This grilled chicken is SO perfect. I used thighs because we prefer it over breasts but use what you like. The chicken is rubbed with a delicious mixture of spices and herbs and then it’s grilled until blackened. We’ve been grilling thighs like this every weekend to throw over salads and such during the week.

And then on top of the chicken, you layer avocado slices, mango, grilled corn, blueberries, feta, and more cilantro. I’m telling you, so much flavor going on here.

Click for the full recipe

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Caprese Salad with Warm Bacon Dressing - bacon makes everything better!

Yesterday I mentioned that our summer had been nutso but didn’t really tell you why.

So now we’re going to talk about Hurricane Sofia.

Yeah, the dog.

Less than two weeks after we adopted her, she broke her leg. Having a dog with a broken leg is, like, one of the most horrible things ever.

And no matter how many times the vet says, “It happens! Puppies are just like little kids – they break their limbs!”, I still cry “I’M AFRAID HER SPIRIT IS BROKEN!” every time we go in there.

Which, if you follow me anywhere, you know is a lot.

She’s on her 5th cast.

This is only the 3rd week of having a cast.

She ate the first one. She also ate the cone I put on her to keep her from eating it.

The second one just fell off. Literally just fell off.

While she was at the vet to replace the one that fell off, she chewed up the 3rd cast before they could get a cone her on. So they put another on.

And then she needed a bigger size last week.

5 casts.

The ironic part is that I totally sold my husband on the idea of another puppy by saying “We only have to pay the adoption fee! She’s already fixed and everything! She will be so cheap!”

Wrong.

So that’s taken up a good portion of the summer. I’ve seen the vet here more in 2 months than I saw our vet in Colorado in 4 years.

The summer hasn’t been all vet visits though. My husband’s sisters and their families came to visit last week which was a lot of fun. I had a delicious caprese salad one night when we all went out and fresh mozzarella has been on my mind ever since. I made this Caprese Salad with Warm Bacon Dressing for a late Sunday lunch/early dinner and it was so perfect. My husband and I just stood over the counter, sharing the serving plate. And lucky for me, he’s not eating cheese so I got all the mozzarella!

Caprese Salad with Warm Bacon Dressing - bacon makes everything better!

Click for the full recipe

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