Italian Stuffed Artichokes

I hope everyone had a wonderful Thanksgiving and stress free Black Friday. I enjoyed time with my family and ate far too much and then Friday I went to the tree lot and got a gorgeous 8ft tree for my living room. Unfortunately, now it's back to reality. I just gave my two Corgis baths, which was exhausting and near impossible to wrangle those two into the bathroom. Now they are sadly staring at me while being locked up in the kitchen so that they can dry off. As my reward for all my hard work I'm going to eat the last stuffed artichoke I saved.

My all time favorite Thanksgiving food has always been stuffed artichokes. I love them and my grandma makes them every year for big holidays. Unfortunately this year I am 3,000 miles away in California and I had to make them myself. After talking to her many times about the recipe I got it down pat and was able to make them for Thanksgiving.

Ingredients

1 (oz.) Can of Progresso Italian Bread Crumbs

3 Cloves of Garlic

1/2 Cup Grated Parmesan Cheese

1/2 Cup Chopped Fresh Basil

5 Artichokes

Other great things to add to the stuffing: fresh parsley, mushrooms (I would have loved adding some mushrooms but Brian doesn't like them), mozzarella cheese, and/or nuts. 

 Start by cleaning and cutting the artichoke. 

Cut the stem so that it can sit flat in the pot. Cut the points off of all of the leaves. Then rinse the artichoke and bang it upside down so that you get the dirt all the way down at the bottom, it will also open it up so that you can stuff it more. 

In a large bowl mix the bread crumbs, the Parmesan cheese, the garlic cloves, and the basil. 

Add just a bit of olive oil so that the bread crumbs are moist. 

Then spoon into each leaf of the artichoke with a spoon.

Spread the center of the artichoke open and stuff with bread crumbs.

Put the artichokes in a large pasta pot and drizzle with a little olive oil.

Make sure that the pot has about 2-2.5 inches of water (about 1 1/2 cups) at the bottom at all times so that they don't burn. 

Cook for about an hour or until a leaf comes off easily when pulled.

I love stuffed artichokes. When I went to Italy last year artichokes were everywhere my absolute favorite were in the Roman Jewish Ghetto. They were deep fried in Olive oil, and garlic. 

It was heavenly.

Skinny Mini Pumpkin Cream Pies

Happy Thanksgiving Eve! And hello all my fellow last minute Thanksgiving preppers. I love the day before Thanksgiving. Prepping all the food and making all the things that can be made ahead of time.  Last night I made these quick pies to take to work and share with all the others that were stuck working today. The office was pretty empty today so I got out early today and headed over to Target to pick up all the last minute things I needed. I always seem to forget something. I wanted to share with you a super quick and super easy skinny mini pumpkin cream pie recipe in case you might have forgotten to bring something. My grandma, never the one to go to anything empty handed, makes chocolate cream pie as a last minute go to. Cream pies have got to be the easiest dessert to make. It's just pudding mix, whip cream, and pie crust.

Ingredients

1 package Jello Pumpkin Pie Spice Instant Pudding & Pie Filling

2 cups skim milk

1 1/2 cup fat free cool whip

12 Ready Crust Mini Graham Cracker Pie Crust (2 packages)

I found this delicious pumpkin spice pudding mix on the thanksgiving display. You know that section they put together to make shopping for holiday baking or cooking easier.

Follow the pudding mix directions by mixing with 2 cups of skim milk.

Once it's all mixed together fold in the Cool Whip. (BTW if you have the Target Cartwheel app they have a coupon for Cool Whip right now).

Pour the mixture into the mini graham crack pie crusts and let sit in the fridge for at least an hour before serving.

For only 159 calories these mini pies are amazing. I mean a traditional slice of pumpkin pie has over 300 calories but if you are still craving that custard-y pie texture you could always make my crustless pumpkin pie. 
I got rave reviews for these pies. In fact I had people try one and then end up taking one home for later because they loved it so much.

What is your favorite easy pie recipe?

Nutrition Facts

Serving Size 1 Mini Pie (makes 12 pies)

Amount Per Serving

Calories 159 Calories from Fat 41

% Daily Value*

Total Fat 4.5g 7%

Saturated Fat 3.0g 15%

Trans Fat 0.0g

Cholesterol 1mg 0%

Sodium 245mg 10%

Potassium 63mg 2%

Total Carbohydrates 25.4g 8%

Sugars 13.8g

Protein 2.3g

Vitamin A 2% • Vitamin C 1% Calcium 5% • Iron 2%

Nutrition Grade D+

* Based on a 2000 calorie diet