Next week is Thanksgiving, so I decided it was probably time to start thinking about a menu for the day. My family never really did the whole traditional turkey-and-all-the-fixin’s meal, so over the past few years, I’ve been learning all about traditional Thanksgiving.
This year it’s just hubby and me, so I’ll be doing small portions of everything while trying to keep it all healthy with paleo tendencies. Of course, there will be some grains and dairy that work their way in, but we’ll use substitutes wherever possible and limit what can’t be substituted.
So, without further ado – here is my Thanksgiving for Two menu for 2013:
- Spinach, Mushroom, & Feta Crustless Quiche
- Chex Mix
- Deviled Eggs
- Turkey/Bacon kabobs
- Mashed Potatoes in the Crock Pot
- Roasted Winter Squash Salad with Goat Cheese and Pine Nuts
- Quinoa Sage Stuffing
- Pumpkin pie
Since most of these recipes are new to me, I will share the recipe my parents taught me after Dad came home from a turkey hunting trip in Kansas. This is by far the best way to make turkey for two!
Turkey and Bacon Kabobs
By November 20, 2013Published:
Next week is Thanksgiving, so I decided it was probably time to start thinking about a menu for the day. My family never really did …
- Heat up the grill to a medium heat.
- Cut your turkey breasts into long, thin-ish strips and halve your bacon strips. Ensure you have one piece of bacon for each strip of turkey.
- Wrap the bacon and turkey strips together and skewer them on kabob sticks.
- Place each kabob on the grill and cook, being careful not to burn the bacon. Typically, when the bacon is crispy and looks done, the turkey should also be done.
- Serve hot and enjoy!
If you’re using wooden kabob skewers, be sure to soak them in water first so they won’t burn on the grill.
These are more filling than you would think, so don’t let their small size trick you into putting 100 on your plate.
In the event you have leftovers, put a little butter on them when reheating to help prevent them from getting too dry.