The days before, during and after Christmas, New Year’s and Valentine’s Day are peak times for breakups. Too much pressure? A wake-up call? Cheapskate partner? No matter what the reason, if you’re dumped, it feels like an arrow’s been shot into your heart and V-day is next on the anti-Cupid’s hit list!
Wallow not! There’s good news for you this Valentine's Day since it falls on a Sunday. The weekend is the perfect time to embrace that he ain’t no saint and celebrate your freedom by hosting a brunch with your single BFFs! More good news: No Marthaesque skills are required!
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- 8 ounces spicy Bloody Mary mix
- 1-1/2 ounces tequila — cause that’s what you’d like to do to him, in spirit only!
- Ice cubes
- Celery stick
- For garnish: chilled shrimp, pimento cheese cubes, stuffed olives, jalepeño peppers
- In a glass with ice cubes, mix together the Bloody Mary mix and tequila.
- Add the celery stick.
- Assemble the following on a wooden skewer and place them across the top of the glass:
- Chilled shrimp — because he was such a wimp and is so small in your eyes
- Pimento cheese cube — for the cheesy way he broke up with you
- Stuffed olive — To say ‘o-live’ you to you
- Jalapeño — Since you are one hot and sexy female!
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I'm better than OK(ale) without him dip
- 8 cups packaged, pre-washed and torn curly baby kale
- 6 garlic gloves, chopped
- 1 small onion, chopped
- 1/3 cup water
- 3/4 cup light or low-fat sour cream
- 4 tablespoons parmesan cheese
- 1-1/2 juice from a lemon, squeeze with a fork
- Salt to taste
- In a saucepan, pour the water and combine the kale, garlic and onion.
- Cover and cook on medium heat until all veggies are tender, approximately 5 to 7 minutes. Stir the vegetables occasionally with a wooden spoon. If the pan gets sticky, add a little water.
- Blend the cooked veggies with a blender and let them cool for a few minutes.
- Add sour cream, parmesan cheese, lemon juice and salt.
- Blend to a slightly crunchy texture.
- Put the mixture into a bowl.
- Serve it chilled or heated via the microwave along with fresh veggies.
So over that turkey chili
You can ‘get over’ that turkey in an hour in a stove-top pot or in 4 to 6 hours with a Crock-Pot. Either way, cook turkey first!
Yields 8 to 10 servings
- 1 tablespoon olive oil
- 2 pounds lean ground turkey
- 1 medium purple onion, chopped
- 5 garlic gloves, minced
- 1 red bell pepper, chopped
- 2 (28-ounce) cans diced tomatoes, no salt
- 3 tablespoons tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can of corn kernels
- 2 tablespoons chili powder (to taste)
- 2 teaspoons oregano
- 2 teaspoons ground cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
Ingredients for toppings:
- Low-fat sour cream
- Scallions, chopped
- Sharp cheddar, Colby or Monterey Jack cheese, shredded
- Tortilla chips
- In a large pot, sauté the onion and garlic with olive oil.
- Add turkey and cook it until crumbled (about 6 to 8 mins). Use a wooden spoon to separate.
- Drain any liquid.
- Add the remaining ingredients.
- Cover and cook on low to medium heat for approximately one hour (4 to 6 hours in a slow cooker!).
- Serve in bowls or coffee mugs.
Kiss my cupcakes
Need I say more!
- Store-bought chocolate cupcakes with chocolate or vanilla frosting
- 1 (12-ounce) jar of raspberry jam
- Disposable frosting bag
- Betty Crocker red cookie icing with tip (or Easy Writer Decorating icing pens)
- Fill the frosting bag with jam and ‘inject’ it into the center of the cupcake until it oozes slightly on top.
- Draw lips on top with red icing .
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