37 Days til Christmas – …But First Thanksgiving

Thanksgiving is just around the corner. Many are leaving to go visit family and friends. This year, I am staying home and I have about 8 – 12 people coming to my house. I’m looking forward to it. It will be a full house – but I will love every minute of it. Full house beats empty nest any time.

Dinner is planned, the grocery shopping is almost done. I still have to go to Whole Foods and get the pumpkin pie and whipped cream.

*********SIDE NOTEWhole Foods has the best pumpkin pie. It is not too sweet and tastes so good. It is our favorite. The whipped cream is real cream and not that artificial stuff that is supposed to be cool. END SIDE NOTE********

AND, as an added bonus, I actually, do not have to do much of the work. Everybody is bringing something and has offered to cook the food. It will be such a blessing to be able to sit back and just enjoy.

The menu thus far:

  • Is turkey…maybe, ham?
  • Greenbean casserole
  • Stuffing
  • Mashed potatoes
  • Whipped sweet potatoes
  • Roasted Brussel Sprouts
  • Scalloped corn or maybe corn on the cob – haven’t decided yet.
  • Cranberries
  • Fruit salad
  • Rolls
  • Relish and veggie tray for snacking on til the food gets done.
  • and of course pumpkin pie and a Razzleberry Pie

To stay on my healthy eating plan for the 60 Day Challenge I will probably eat the turkey, whipped sweet potatoes, roasted brussel sprouts and the fruit salad.

I am making the roasted brussel sprouts. Here’s a recipe from Lifetime Fitness that I might just possibly try…


Prep time: 10 minutes
Total time: 1 hour


  • 12-oz. package pasture-raised preservative-free bacon
  • 5 to 6 cups raw Brussels sprouts, trimmed and halved
  • Fine ground pink Himalayan sea salt, to taste


  1. Line a rimmed baking sheet with parchment paper and place bacon strips on the sheet in a single layer.
  2. Put the baking sheet in a cold oven, set the oven to 400 degrees and set a timer for 15 minutes. The bacon will begin cooking during the preheating process and continue once the oven reaches temperature.
  3. At the 15-minute mark, check the bacon for desired doneness. Continue to cook if needed, checking every 2 minutes. Once done, remove from oven and drain bacon strips on paper towels, leaving the drippings behind in the pan.
  4. Carefully add the Brussels sprouts halves to the pan in a single layer. Be careful, as the grease is hot. Spread the sprout halves around in the grease. Sprinkle with salt to taste.
  5. Return the pan to the oven.
  6. After 20 minutes, stir the Brussels sprouts and place back in the oven for 15 to 20 minutes, or until they are tender on the inside and crisp and bronzed on the outside.
  7. Top with crumbled bacon strips and enjoy! Best served immediately.

Nutrition facts:
Servings 6 | Calories 115 | Protein 9g | Carbs 8g | Fat 6g


What is own your Thanksgiving menu? What are your favorite foods at Thanksgiving?

What do you do to make Thanksgiving special for everyone?

Leave me a comment


Still remaining

Positively, Debbie

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