#2 – Dried Cherries, A little Bit of Honey and Pecans!! Thank you so much to everyone that voted. I have to be honest. I wasn’t expecting #2 to win. I am so glad I asked for your opnion. I really want the menu to reflect what the majority of our customers want to eat.

If you didn’t get a chance to vote – don’t worry! I will be doing more of this type of voting in the future. I love hearing your opinion and getting you all involved in the menu. It makes it more fun! Do you have an idea for another vote that we could do related to the menu? Let me know!

Thanks again everyone! I can’t wait for you all to try the new oatmeal. It is really going to be comforting and warming on cool fall/winter mornings.

Two weeks ago we asked you to vote on which oatmeal topping you would like to see on the new Fall, Winter Menu. Don’t worry…. there is still time to vote!!!  You have one week from today to ponder your favorite topping and vote. I will announce the winner on Tuesday, July 6th. As of right now #2 (dried cherries, a little bit of honey and pecans) is winning, but by only ONE vote. #3 is runner up. It could go either way at this point!

Here are the options again:

#1 – raisins, a pinch of brown sugar and almonds

#2 – dried cherries, a little bit of honey and pecans

#3 – dried bananas, a little bit of maple syrup and granola

Vote by leaving a comment on this post. I seriously can’t wait for the results!!

Last month Good Measure Meals had our first annual “Your Meal in our Menu” recipe contest. We asked our customers to submit their favorite recipes. The winners received a free month of Good Measure Meals and their recipe featured in our menu.

Lorraine Russell was our grand prize winner! Her winning recipe is Mock Mole Turkey Chili. We had the opportunity to taste this delicious chili during the final cook-off and judging event. One of the reasons why we picked this recipe was because it was so unique and we currently don’t have anything like it in the menu. Lorraine told us that she has been making this recipe ever since she lived in New Mexico and that she loves the flavors used in Southwestern and Mexican cooking.

Today I am testing the recipe so that I can get the measurements exactly right. I also want our whole staff to taste the award winning chili tomorrow.

Chopping some of the ingredients

This is the chili in the pot. Looks good!

I also made a vegetarian version. It was a simple substitution. I used soy vegetable crumbles to replace the ground turkey.

I would like to take a moment and thank my sous chef, Little Luna Tuna. She was a huge help today!

Thank you Little Luna Tuna for lending a helping paw.

Tomorrow we will do a taste test with the staff to see what adjustments need to be made. I feel like I want to do the Cha-Cha right now! OLE!

This is the final shot. The chili is topped with fat free sour cream, mexican cheese, and green onion.