Shop Small and Eat Light

The controversy over holiday shopping on Thanksgiving day has been drawing a lot of media attention. Retailers are opening their doors earlier and earlier each year on Thanksgiving to jump start Black Friday and Cyber Monday.

Small Business Saturday is a day dedicated to supporting small businesses across the country. Founded by American Express in 2010, this day is celebrated every year on the Saturday after Thanksgiving. This year, Small Business Saturday is on November 25th.

This movement is an refreshing alternative for small business retailers trying to compete against the big-box chains. Many small independent stores are offering early promotions on Saturday as a savvy way to counter big-box retailers.

On Nov. 25, you can impact your community by finding small businesses for your shopping and gift needs. When entrepreneurs start a business that does well, the return of jobs and revenues directly go to their communities to make a powerful impact. Small businesses are still the engines of our national economy. 

And when you shop small stores give out these really nice canvas bags as an advertisement to shop small all year round. We live in a small up north community whose economy depends on community support for survival. So I am grabbing my bag from last year and heading out the door Saturday. Perhaps I might see you.

Just in case your company hasn't eaten all your turkey 

here's a lunch idea on the lighter side.

Turkey Taco Lettuce Wraps
Cook's notes: A healthy crowd pleaser for Thanksgiving weekend.  It's a meal the kids will love. The recipe filling was adapted from Cooks Ilustrated and classycooking.com  

Be creative with toppings and set up a taco bar as an added interest. 

Ingredients:

• 1 Tb. olive oil
• 3/4 cup chopped yellow onion
• 4 cups shredded turkey or 1 lb. ground turkey meat
• 2 cloves garlic
• Salt and freshly ground black pepper
• 1 tsp. chili powder 
• 1 tsp. taco seasoning mix 
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1 can (14 oz.) diced tomatoes with garlic and onion
• 1/4 cup low-sodium chicken broth
• Romaine or butter leaf leaves, doubled up, for serving
• Toppings: shredded Mexican cheese, diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving

Directions:

• Heat olive oil in a non-stick skillet over medium-high heat. Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes. 
• Add chili powder,taco seasoning, cumin, paprika, diced tomatoes and chicken broth. Reduce to a simmer and cook uncovered about 20 minutes until sauce has reduced. Using a slotted spoon to drain juices serve mixture over lettuce leaves.