Romaine and Turkey Salad with Creamy Avocado Dressing Thursday, Feb 4 2010 

This recipe is Eleanor approved.  (Note that all the good stuff is gone from the salad, and most of the lettuce remains)

This recipe was suprisingly good. Remember how I cooked a 24 lb turkey last December and froze it? Well I still have some. I have mainly been using it in thinks that have to be cooked as I worried the flavor would not be all there. I was wrong. I used some in this salad and the turkey complimented the dressing quite well. I didn’t make the bread, we had croutons instead. I also used more than just romaine. We have red lettuce and baby spinach that needs using up.

I am very excited to have leftovers of this tomorrow!


Peppery Pork Pinwheels Thursday, Feb 4 2010 

I love a little alliteration with dinner.

I have to say this was a favorite. Every person in the house liked it. That never happens. Ben liked he so much he ate the leftovers for two meals. Yeah, never happens. Perfect winter meal!

Peppery Pork Pinwheels
(The Ultimate Southern Living Cookbook)

3 small sweet red or yellow peppers, finelt chopped (we used red and green)
3/4 c finely chopped onion
3/4 c finaly chopped celery
1 1/2 tsp dried thyme, crushed
3/4 tsp garlic salt
3/4 tsp ground red pepper
3/4 tsp paprika
3 tbl vegetable oil (we left this out)
3 (3/4 lb) pork tenderloins
1 1/2 tbl fennel seeds crushed (we left this out)
1 1/2 tbl lemon-pepper seasoning

-Saute first 7 ingredients in hot oil until tender
-slice each tenderloin lengthwise down the center, cuttung to, but not through the bottom.
-Place each tenderlion between plastic wrap and pound to 12×8″ rectangle
-Spoon 1/3 of the pepper mixture onto each tenderloin, spreading within 1/2″ of the sides. Roll up and tie with heavy string (I didn’t need the string). Combine fennel seeds and lemon-pepper seasoning; run on top and sides of tenderloins.
-Place tenderloins, seam side down, ona lightly greased rack in a shallow pan. Bake, uncovers, at 325 for 1 hour or until meat reaches 160.
-Let stand 10 minutes and serve.

The best part? A whopping 164 calories per serving! (serves 10, or a family of 4 for a day or so)