First Dish: Cranberry Pineapple Sauce
The first step was to chop up the cranberries and pineapple in a food processor.
Then I heated the pineapple juice and sugar to a boil, and then added the chopped up cranberries for ten minutes on medium heat, followed by the chopped up pineapple for 1 minute. then I put it in the fridge to cool.
Second Dish: Rosemary Biscuits
I mixed 2 cups of Heart Smart Bisquick, parmesan cheese,a clove of garlic, and water. Meanwhile I sauteed another clove of garlic and rosemary. I spooned out the mix onto my baking sheet, and cooked them for ten minutes.
After the ten minutes were up I spooned the rosemary mixture and melted butter over each biscuit and cooked for an additional 5 minutes.
Final Product right out of the oven
Third Dish: Corn Bread Stuffing Breaded Turkey
I initially wanted to use turkey cutlets for this dish, but could not find any at the store. Instead I found strips of turkey breast meat. This made the preparation a bit more difficult, but the end result was still delicious.
First I crushed up the corn bread stuffing, and then coated the turkey meat withthe stuffing. I then fried the turkey on the stove with olive oil.
Fourth Dish: My famous brusselsprouts!
Unfortunately I forgot to take a picture of these, please see "healthy meets fall" for recipe.
Other Fall inspired meals from the week:
Autumn themed pasta!
Pumpkin spice scones paired with a pumpkin spice latte!
*Recipes for the cranberry pineapple sauce and rosemary biscuits came from http://www.skinnytaste.com/