My oldest daughter was here on Sunday and we wanted something for supper that was satisfying, yet relatively healthy and not as heavy and rich as the food we’ve been eating for the past two weeks.
I got some leftover Thanksgiving turkey breast from the freezer and heated it on the stovetop with some broth and seasonings.
For our vegetables, I tried Sweet Rosie’s method of roasting vegetables – wonderful – be sure to include the whole cloves of garlic.
For dessert I went back to an old family favorite from the 1970s – Fluffy Pineapple Dessert. This is really delicious and it makes a lot, way too much for two people. But by the time I sent some home with this daughter, saved some for the youngest daughter and kept some for myself, it was just about right.
FLUFFY PINEAPPLE DESSERT
1 can sweetened condensed milk (I used the non-fat kind)
1/2 cup fresh lemon juice
20 oz. can of crushed pineapple (in pineapple juice), drained
1/2 cup chopped macadamia nuts
16 oz. container of whipped topping (I used Cool Whip Lite)
In a large bowl, combine milk and lemon juice; stir until thick. Add crushed pineapple and nuts; mix well. Fold in whipped topping. Pour into 9×13 pan and refrigerate for several hours.
This dish was very popular at square dance potluck dinners.