Wishing everyone a happy and safe holiday season!

The wedding crept up on us and I of course did not manage my time well. It all worked out at the end but it has been a whirlwind of a weekend.

The night before the wedding I whipped up a yummy dish that was awarded a “lick the plate clean award” by my husband. This is an award that does not get awarded very easily and I was surprised that this simple creation would be an eligible recipient. Here is the recipe in all its simplicity. (I was so rushed I just realized I only snapped this photo)

Bacon Wrapped Stuffed Chicken Tenders

By: Mom on the Run

Ingredients:

2 lbs of Chicken Tenders (or any cut of chicken you have on hand)

1 pound of bacon

3 pears cut into slices

Cheddar Cheese cut into cubes (Eliminate if Dairy Free)

Cajun seasoning (Tony Cachere s Cajun seasoning or a Cajun seasoning of your choice)

Directions:

Sprinkle Cajun Seasoning generously on both sides of chicken.

Place 1 slice of pear and 1 cube of cheese in the center of a piece chicken. Roll chicken up.

Wrap a slice of bacon around each chicken tender.

Baked chicken covered in 9×12 glass baking dish at 350 degrees for 25-30 minutes or until chicken is cooked through. Uncover and place dish under broiler for another minute to allow for the bacon to crisp, about 1 minute.

Serve hot over rice and veggies.

As easy as 1,2,3. Here’s to another busy week! How are you surviving this holiday season?

This week UPrinting.com is bringing to Mom on the Run readers an opportunity to win custom made postcards. I personally I love these postcards to send quick notes to family and friends. They will put a smile on any recipients face .

Here are the Prize Details:

- 100 pcs Postcards for one winner
- 5” x 7”, 14pt Cardstock Gloss, No Folding
- Front Only Printing
- 14pt Cardstock Gloss / Matte / High Gloss (UV), or 13pt Cardstock Uncoated
- 2 Business Days Turnaround time
- Free US shipping only

a Rafflecopter giveaway

Disclaimer:

This giveaway is sponsored by UPrinting, no monetary compensation was given and I will receive postcards for hosting.

• Mark’s Daily Apple
• TGI Paleo
• The Clothes Make the Girl
• The Foodee
• Health-Bent
• Paleo Parents
• Life as a Plate
• Mutliply Delicious
• Everyday Paleo
• Paleo Gurl’s Kitchen

If you have a moment and looking for great “real food” recipes these will be great sites to visit. I have done a lot of searching and finding and these are the best of the best of Paleo Sites.

A simple recipe: Paleo Fried Apples

Inspired By: Everday Paleo

Ingredients:

3-4 small organic apples, thinly sliced (about 3 cups)

2 tablespoons coconut oil

½ tablespoon cinnamon

Dash of Pure Vanilla

2 tablespoons coconut milk

Instructions:



In a medium sized sauté pan, heat the coconut oil over medium heat. 



Add the apples and sauté for about 5 minutes or until they start to soften.   



Add the cinnamon, mix well and add the coconut milk.  Stir the coconut milk in with the apples just until warm and serve. 



Another crowd pleaser. It adds a little something to simple applesauce. My girls love it including Baby A. A lot easier and wallet friendly than the store bought kind. I am now trying to make a fried apple sauce crisp using this as the base for a Christmas desert.

Speaking of Christmas dinner……I have not made a menu yet. AHHHHHHHHHH! Have you made your menu yet? Do you have any traditional dishes?

White Wine Chicken and Vegetable Alfredo

Kids boycotting eating their veggies—This dish will solve all your problems.

Ingredients:

1 pound of Chicken Breast cubed

1 cup of Zucchini sliced thin

1 cup of Yellow Squash sliced thin

1 cup of Carrots sliced thin

1 Jar of Newman’s Alfredo Sauce

1 cup of white cooking wine

Salt and pepper

1 pound of fettuccine

Yields: 6 servings

Instructions:

1. Bring pot of water to boil and cook fettuccine according to package. Drain and set aside.

2. In a large skillet, brown cubed chicken and veggies on medium-high heat. Add wine to chicken mixture and reduce heat to low. Let wine cook out about 5 minutes.

3. Add jar of Alfredo sauce to chicken. Let sauce heat through.

4. Place ½ cup of pasta on a plate and top with chicken and sauce. Serve immediately.

Mom on the Run meets Santa

The holiday season has brought out the wearing of the “Thanksgiving Pants”.

One of my favorite Friends Episodes

I really did eat in moderation but it was the variety and attending two different meals that did me in. My body is just not used to eating two big meals a day. It was one of the first holiday meals that I had not prepared in a while. Such a weird feeling! I did however acquire some leftovers, so let the leftover recipes begin.

This recipe found in this months Rachael Ray Magazine is easily converted into a Turkey and Sausage Jambalaya using your Thanksgiving leftovers. My girls do not love turkey when eaten alone, in fact it is a game of “if you don’t eat your turkey you will not get desert”. They do however love turkey when I use it in a dish with other flavors.  Here is a quick one pot recipe that incorporates all that leftover turkey that may not get eaten.

Turkey Sausage Jambalaya

Adapted recipe By: Abigail Chipley

Ingredients:

• 8 oz. Smoked Andouille Sausage
• 1 1/2 lbs. skinless, boneless turkey, cut into 2-inch pieces
• Salt and pepper
• 2 green bell peppers, diced
• 1 onion, chopped
• 2 tsp. smoked paprika
• 2 tsp of hot sauce
• 1 can (14.5 oz.) diced tomatoes
• 1 cup rice
• 8 oz. frozen sliced okra (2 cups), thawed

Directions:

1. Heat a dutch oven over medium-high heat. Add the sausage and cook, until browned, about 5 minutes.

   

2. Add the turkey, 1 tsp. salt and pepper to taste. Cook, turning, until warmed through, about 2 minutes.

3. Add the bell peppers, onion and paprika and cook, stirring occasionally, until the vegetables have softened, about 2 minutes.

4. Stir in the tomatoes, rice and 3/4 cup water and bring to a boil. Scrape down the sides of the pan to make sure all the rice grains are submerged in liquid. Cover the pan, lower the heat and simmer until the chicken, vegetables and rice are tender and almost all of the liquid has been absorbed, about 20 minutes.

5. Stir in the okra and simmer until bright green, about 10 minutes. Remove the pan from the heat, cover and let steam for 10 minutes.

   Viola! You have a tasty meal that your family will think you took hours to make. The girls were much happier to eat their Thanksgiving leftovers this way.

What is your favorite way to eat leftovers? I am also trying to create a Thanksgiving Eggroll recipe to use more of my turkey and sweet potatoes with I will let you know how it goes.

The Mom on the Run Family wishes everyone a Happy Thanksgiving! We are very thankful for another year of love, health, and amazing adventures. Thank you so much for reading our daily thoughts and recipes. I have appreciated the thoughtful comments and “friends” I have met.  Here is to another great and thankful year

From Newborn to Year Old Walking Toddler