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Ingredients:Olive Oil, Italian Seasoning, Garlic, Garlic Powder, Onion (diced), pepper, Salt, Breadcrumbs (for meatballs), Diced Tomatoes, Tomato Sauce, Tomato Paste, Spaghetti Noodles, Garlic Bread and Black Olives (optional). Full recipe at bottom.

Spaghetti Sauce: Salt, Pepper to taste, Diced Tomatoes, tomato paste, diced onions, garlic powder, diced garlic, tomato sauce, and mix and heat until ready.

Boil water, with a pinch of salt in the water. Add Noodles to the boiling water. Cook until tender.

Tender Spaghetti (look at picture below)

Meatballs:

Place ground meat into a bowl, breadcrumbs, salt, pepper, garlic powder, garlic (diced), onion (diced), and 1-2 eggs. Mix together, once throughly mixed form into balls. Cook in a hot pan with hot Olive Oil. Cook until get a nice color on the outside.

Finish meatballs in oven at 400 degrees F. Cook until fully cooked. (no pink inside)

Garlic Bread:

follow directions on box.

serving size: 4-8
Spaghetti Sauce
1-2lbs. Spaghetti noodles
2-3 small cans of tomato sauce
1 small can of tomato paste
1-2 large cans of diced tomatoes (depending on how much you like tomatoes)
about 20 black olives chopped
2tsp- garlic powder
1tsp- pepper
1 tsp- salt
2tsp- onion powder
1/2 onion diced
4 cloves of garlic diced
3 tsp- Italian Seasoning

In a large pot combine the tomato sauce, tomato paste, diced tomatoes, garlic powder, pepper, salt, onion powder and stir together. In a seperate cooking pan heat about 4 tablespoons of Olive Oil and cook off the diced onion and garlic. Once the onion and garlic has cooked off pour into the tomato sauce mixture and stir until throughly mixed. Keep on the heat at the lowest setting then once the meatballs are ready place the meatballs into the tomato sauce and stir together and heat until the noodles and mozzarella sticks or garlic bread) are ready and serve.

Fill cooking pot with water until boils add about 1/2 teaspoon (tsp) of salt, add spaghetti noodles and about 2 tablespoons (tbls) of Olive Oil. Cook the noodles until al dente ( with some bite to it but soft).  Drain the spaghetti noodles and pour into a bowl then mix in a little bit of  olive oil to help keep the noodles from sticking. ( do not rince noodles as the good starches will be washed away)

Meatballs
1- 1 1/2 lbs ground beef
1/2 finely grated parmesan cheese
1 whole egg
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 cup bread crumbs

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Quickie Green Chile Sauce:

1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas (I used Mission gluten-free tortillas)
Shredded Monterey Jack cheese, or vegan cheese, if desired

Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them – one at a time – as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black beans.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. For quick and easy salad dressing recipes see Three Ways to Dress a Naked Salad.

Serves 4.

Source:
Read more: http://glutenfreegoddess.blogspot.com

2 cups hickory chips
Vegetable cooking spray
One 5 to 6 pound turkey breast

Soak the hickory chips in water for at least 30 minutes. Prepare a covered grill for cooking with indirect heat. When the coals are ready, scatter the soaked hickory chips over the hot coals. Spray the grill rack with vegetable oil, place breast on the rack, and grill for 1-1/2 hours or until a meat thermometer, inserted in thickest portion away from bone, registers 170 to 175 degrees. Remove breast from grill. Makes 18 to 20 servings.

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey

3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper

2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots

22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste

Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer. Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Source:

http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Turkey/Main.aspx

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