From healthygreenkitchen.com

Have you noticed that I haven’t blogged about much cooked food this summer? It’s been so hot and my garden’s doing so well that I’ve just naturally gravitated to more raw foods.

Today’s post is another for the raw foods archive. It’s easy and fun to turn zucchini into pasta (and I’ll tell you how in a moment), but first let’s talk about this amazing avocado dressing, a recipe that appears in the newly published Gluten-Free Recipes for the Conscious Cook by Leslie Cerier.

Leslie contacted me a few months ago and asked if I’d like to review her new book. One of her previous works, Going Wild in the Kitchen, is one of my all-time favorite vegetarian cookbooks, so I was thrilled to take a look at her new book on gluten-free cooking (which also happens to be vegetarian).

I read through the book and was really impressed. When I let her know that the recipes in the book all looked seriously delicious, Leslie agreed to sponsor a giveaway here on my blog. She’ll send a signed copy of Gluten-Free Recipes for the Conscious Cook to one of my lucky readers…hooray!

Leslie is quite busy woman. She’s a chef, educator, environmentalist, photographer, and recipe developer, and she’s known as “The Organic Gourmet”. She cooks and teaches all over the United States and specializes in whole foods and organic cuisine; she is also a national authority on gluten-free cooking and baking. In addition to Going Wild in the Kitchen, she is author of Sea Vegetable Celebration, Taste Life! Organic Recipes, and The Quick and Easy Organic Gourmet.

Leslie doesn’t have to eat a gluten-free diet, but she’s been cooking gluten-free for over 20 years. She does so because gluten-free grains are incredibly nutritious and because she is a curious and creative person in the kitchen. I am much the same way: I don’t eat gluten-free 100% of the time, but I do try to do so as much as possible, and it’s by choice, not necessity.

Leslie’s focus on local, seasonal, and organic food is something else that really resonates with me. There are so many recipes in the book that I can’t wait to try, including the Blueberry Coconut Breakfast Shake, the Shiitake Kale Lasagne with Marinated Dried Tomatoes and Chevre, and the Amaranth and Corn Flatbread.

But back to this dressing, this raw vegan dressing made with avocado, the first recipe I made from the book. It’s very summery and is meant to be made with garlic scapes, but garlic can easily be substituted. Leslie recommends it over salads, grains and pasta, but here I’ve used it over zucchini noodles.

It’s kind of amazing, but when you use a vegetable spiralizer tool, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.

If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).

print save

avocado dressing with garlic scapes (or garlic)

Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people.

ingredients:

*2/3 cup water
*1/4 cup freshly squeezed lemon juice
*1/4 cup extra virgin olive oil
*1/2 cup mashed avocado (I used 1 whole avocado)
*3/4 cup fresh basil leaves (I used a mixture of basil and cilantro)
*4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste)
*3/4 teaspoon sea salt

directions:

1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.

2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.

Excerpted from Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series)
with permission from New Harbinger Publications.

King Ranch Casserole

From: Deep South Dish

King Ranch Casserole is more Tex Mex than it is Deep South, but since I have roots in that region too, I’ll claim it over here as a Mississippi favorite as well! It’s a simple layered casserole, typically made using seasoned, shredded chicken, fresh veggies, and layered with a sauce, in between corn tortillas and shredded cheese. Really, what is not to love about that?!

I’ve made this recipe both with a homemade sauce and with cream soups, and while we southerners love our cream soups in casseroles – and frankly, this is quite good when made that way – I love this dish with this simple homemade sauce. Cream soups are so common for this casserole though, that I’d go as far as to say that some folks would claim it is not an authentic King Ranch Casserole if it’s notmade with cream soups. Well, y’all know I am endeared to cream soups, and in my kitchen they are always a pantry staple, but the roux-based sauce of butter, broth and cream, really makes this casserole shine. While it’s a little bit more time intensive, it really is worth the extra effort.

Nikki, Christy and Dianne, all from our Facebook family of foodies, each contributed their favorite recipes last spring, which became the basis for this recipe, and at least one of which seems to have a bit of a Homesick Texan spin to it, though which came first I can’t really say. You can check out all the contributions that birthed this version over on ourFacebook page.

Nobody seems to know the true origin of King Ranch Casserole, and while most commonly associated with theKing Ranch in Texas, apparently they lay no claim to it. Doesn’t matter much really, because it has been, and remains, as highly a popular casserole in Texas (though there are as many versions of it as there are Texas cooks), as it is across the U.S. community and junior league cookbook circuits. Whether it’s a potluck, church supper or funeral food dish, King Ranch is always well received, no matter where it’s made, though you should keep it on the mild side for those kinds of social events, just to be on the safe side.

We’ve got some cooler weather that’s moved again, giving us another one of those very brief spurts of temporary southern winter we experience down here. This weekend would be a great time to serve this stick-to-your-ribs favorite. Besides, you probably have one of those humongous economy packs of corn tortillas languishing in your pantry as we speak, right?

Here’s how to make it.

Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch casserole dish with non-stick spray; set aside. To 4 cups of cooked, shredded chicken, add 2 teaspoons of chili powder, 1/2 tablespoon of cumin powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of Cajun seasoning or cayenne. You can cook up a whole chicken, use what you have in the freezer, or just shred up a whole rotisserie chicken from the store.

Toss well and set aside. Looks good already doesn’t it?

If you haven’t already, chop up those veggies. You’ll want 1 cup of chopped onion, 1/2 cup of chopped red, yellow or orange bell pepper, and I used a cup of chopped poblano pepper. Now… I wanted to keep this on the milder side, so this, together with the chipotle chili powder, smoked cumin, and Rotel works for me, but here’s where you can be as adventurous as you like with your heat level. If you like heat, by all means use your favorite hot chile peppers.

Now that the prep is mostly out of the way, we’re gonna start with a small roux. Melt 1/2 stick of butter in a large skillet and stir in 2 tablespoons of flour. Cook and stir for about 3 minutes, or until lightly browned.

Add the chopped onion and peppers; cook and stir just until tender, but not browned.

Add the drained tomatoes, cook and stir another 2 minutes.

If your corn tortillas are not super fresh, you can first dip them into the chicken broth to pre-soften them. Then slowly add in the chicken stock or broth, stirring until fully incorporated.

Simmer for 2 minutes.

Add the cream until fully incorporated and heated through.

Remove and set aside 1/3 cup of this sauce. Boy that looks pretty good doesn’t it? Makes me hungry all over again!

Add the seasoned chicken.

Toss together to blend and heat through.

Add in the sour cream, lime zest, cilantro, and salt and pepper to taste.

Mix in well and remove from heat. Taste and adjust salt and pepper as needed.

Add the reserved 1/3 cup of sauce you saved to the bottom of the prepared baking dish and spread out.

Add 6 whole corn tortillas to the bottom of the dish, overlapping them. Tear pieces to fit if you need to.

Spoon the chicken mixture over the top of that.

Shred up 4 cups of cheese and combine them. I used jack and cheddar.

Sprinkle 2 cups of the mixed cheese on top of the chicken mixture.

Rinse and repeat. Well, not really… don’t rinse anything!!! I don’t even know why I said that, just repeat the layers – another layer of corn tortillas, then the rest of the chicken mixture.

And ending with the remaining 2 cups of cheese. Look at those yummy layers already!

Bake uncovered at 350 degrees F for 30 to 35 minutes or until bubbly and lightly browned on top. If you try to slice this piping hot, right out of the oven, just like any layered casserole, it will spread. For nice layered slices, let the casserole rest at least 5 to 10 minutes before slicing. It’s torturous but we can do this! The longer it sits, the nicer the layers will be.

Mouth watering yet? Cut into squares and serve with a dab of sour cream and a sprinkle of freshly chopped cilantro, if you like it. If you don’t, just forget I said that. By the way. Leftovers? Marvelous.

Recipe: King Ranch Casserole

©From the Kitchen of Deep South Dish

Prep time: 25 min |Cook time: 35 min |

Yield: About 10 servings

Ingredients

Chicken Seasoning:

• 4 cups of cooked chopped or shredded chicken
• 2 teaspoons of chili powder
• 1/2 tablespoon of cumin powder
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of Cajun seasoning or cayenne

Sauce: 

• 1/4 cup (1/2 a stick) of unsalted butter
• 2 tablespoons of all purpose flour
• 1 cup of chopped onion
• 1/2 cup of chopped red, yellow or orange bell pepper
• 1 cup of chopped poblano pepper
• 1 can of mild Rotel tomatoes with green chilies, drained
• 1 cup of chicken stock or broth
• 1/2 cup of heavy cream
• 1/2 cup of sour cream
• 2 teaspoons of lime zest
• 1/8 cup of chopped fresh cilantro
• Kosher salt and freshly cracked black pepper, to taste

For Layering:

• 12 corn tortillas
• 2 cups of shredded jack cheese or pepper jack
• 2 cups of shredded cheddar cheese
• Additional sour cream and cilantro, for garnish

Instructions

Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray; set aside. Place the chicken in a bowl and add the chili powder, cumin, garlic powder and cayenne. Toss well and set aside.

Melt the butter in a large skillet and stir in the flour. Cook and stir for about 3 minutes, or until lightly browned. Add the chopped onion and peppers; cook and stir just until tender, but not browned. Add the drained tomatoes, cook and stir another 2 minutes. Slowly add in the chicken broth, then the cream, stirring until fully incorporated and heated through. Remove and set aside 1/3 cup of the sauce. Add the chicken to the skillet, stir to heat through, add the sour cream, lime zest, cilantro, and salt and pepper; mix well and remove from heat. Taste and adjust salt and pepper as needed.

Add the reserved 1/3 cup of sauce to the bottom of the prepared baking dish and spread out. Add 6 whole corn tortillas to the bottom of the dish, overlapping them. Spoon the chicken mixture over the top of that. Mix the two shredded cheeses together; sprinkle 2 cups of the cheese on top of the chicken mixture. Repeat layers of corn tortillas, chicken mixture and ending with the remaining 2 cups of cheese.

Bake at 350 degrees F for 30 to 35 minutes or until bubbly and lightly browned on top. For nice layered slices, let the casserole rest at least 5 to 10 minutes before slicing. Serve with a dab of sour cream and a sprinkle of freshly chopped cilantro, if desired.

Cook’s Notes:I used meat from a roasted chickenthat I had previously cooked and frozen, broth made from Better than Bouillon, a chipotle chili powder, smoked cumin, and sweet onion. This casserole can be assembled and refrigerated or frozen. Thaw overnight in the refrigerator, bring to room temperature and bake. May also use flour tortillas.

Tip: Janice, on our Facebook page, shared this tip. Dip the tortillas in chicken broth before putting in the dish, and says it really makes a difference and is even better if you have some rich hen broth. She also adds some diced pimiento.

Shortcut King Ranch: Shortcut the process by using canned cream soups. Skip the butter and flour roux and homemade sauce (broth, cream, and sour cream) and substitute a family sized can of cream of mushroom, or a combination of two regular sized cans, one cream of chicken, the other cream of mushroom. Adjust or eliminate salt as needed. Instead of corn tortillas, you can also roughly crumble in some plain tortilla chips, though you’ll need to consider the sodium level and likely eliminate the salt. Can also shred the tortillas, but you’ll need more of them.

Beef King Ranch: Substitute 2 pounds of cooked and drained ground beef or about 4 cups of shredded, cooked beef roast or brisket and beef stock or broth.

Source: http://deepsouthdish.com

Hearty Taco Casserole (source: Taste of Home website)

Post from: Shrinking Jeans

Ingredients

• 2/3 cup uncooked brown rice
• 1-1/3 cups plus 4 to 5 tablespoons water, divided
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons cold butter

Filling

• 1/2 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1 cup water
• 1 envelope taco seasoning
• 2 eggs, lightly beaten
• 1/4 cup minced fresh cilantro
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 2 cups shredded lettuce
• 2 medium tomatoes, chopped
• 3/4 cup salsa
• 1/2 cup fat-free sour cream

Directions

1. In a small saucepan, bring rice and 1-1/3 cups water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.
2. Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 13-15 minutes or until very lightly browned.
3. For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Spread over crust.
4. Cover and bake for 15-17 minutes or until filling is set. Cut into squares. Top with cheese, lettuce and tomatoes. Serve with salsa and sour cream. Yield: 8 servings.

Nutritional Analysis: 1 serving equals 284 calories, 10 g fat (5 g saturated fat), 87 mg cholesterol, 764 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

So rich and creamy and filling! Add a salad with balsamic vinegar mixed with Dijon mustard (no oil) and have a feast! To save on points don’t add noodles until the end (boil them and measure out 2 OZ portion) or better yet – use spaghetti squash or tofu noodles (tried them yet? AMAZING – and I hate tofu, ZERO POINTS!).

See on WW online here

Ingredients

Instructions

• Cook ground turkey,  chopped garlic and onion in a pan until brown, set aside Mix cottage cheese, 1/4 Parmesan and 1 large egg together, add salt and pepper, set aside mix diced tomatoes and tomato sauce, spinach -add oregano, set aside Layer crock-pot with 1/2 cup sauce, 1/2 meat, 1/2 cottage cheese, 1/2 cup noodles and repeat until all ingredients are gone. Add water on top Cook on low for 6 hours. With about 1 before serving, top with remaining cheeses when about hour left. Serves 8.

My son turned two last week and we had so much fun planning a train themed part. I have to admit I spent a TON of time on Pinterest (Check out my turning two board) and got so many good ideas.

Let me say to begin with, seriously, I am NOT crafty. Everything I did was a nod of personal accomplishment of wanting to have some cute things for the party.

Also on a note: I was dog-tired after it was all said and done, but it was a blessing for me to be able to do all of this, you see I had M at 41 years old and never thought the Good Lord was ever going to bless me with a child. So everything I did was a blast. I also had a lot of help from my mom, Wendy and Misty with Rebeka rounding up the cleaning and putting away the food.

We had about 50 people here including kids all from the range of 18 months to 5 (the kids that is).

The invitation was done on Evite. I had plans to print and mail train tickets but with his birthday so close to the after Christmas craziness, I opted for simple and get it out there. I used one of there templates although you can create one and upload it. I also enjoy the ease of keeping RSVPs and being able to send out updates (like that I found out later that there was a parade downtown at the same time and parking would be crazy as we live 3 blocks away from the heart of downtown).

Here is a link to Evite.

Obviously it was a train theme – we live at an old train depot now converted into lofts so real trains as well as the one we rented (stay tuned) were constantly tooting and rolling by. Kids love trains!

I ordered (after price shopping) 24 (each) train conductor hats, red bandannas and train whistles from Oriental Trading company. Everywhere I looked the train hats were $5.99 each – at OT they were $10.50/dozen, same with bandannas and whistles (give or take) plus free  shipping for spending $45.00.

We set them out on a welcome table in an old suitcase. Very cute. I bought tickets at dollartree for the train ride and the kids LOVED it.

We don’t have a large apartment but we made little stations all over – “Water Station” “Fueling Station” “Baggage Claim” etc.  I used a lot of card stock that I got on sale and with coupons at Michael’s in the scrapbooking department (an area I do not often enter). Actually most of my decorating came from Michael’s – if you know how to work the coupon system, it can save you a TON of money. (Comment if you want to know more).

We had the food station set up in the kitchen and the treats in the garage. The food:

Sunday Sammies - these were the big hit and the easiest to do

Veggies and Ranch

Fruit and Cloud Dip (please use the cream and not try to melt marshmallows

Meatballs (not my favorite recipe)

Wagon Wraps – These needed another condiment…….Dijon? But they were cute

(I used this site a lot for my ideas – On my side of the room )

PB&Js

Chili and Cheese Dip from Costco (yum) and Chips

“Cars” of “Coal” – black marshmallow rice crispy treats, “Logs” - pretzels  “Wagons” – Two Rolos stuck together, Popcorn

The desserts were the most time-consuming. I made fondant. Yes. I MADE FONDANT. Red fondant. Anyway – give yourself a lot of time. I got the cookie ideas from here. Please use good red dye – the wilton dyes had such a bad aftertaste once I got it to red I had to throw them away – use AmeriColor. Also I got the fondant and almond sugar cookie recipe from Bakeat350.com. Marshmallow fondant was easier than the ones using glycerin. I also used their royal frosting recipe. It was pretty good. Buy a good marangue powder. I also hear William-Sonoma has a tasty one.

I got a ton of cute, free printables that I adapted some of them in photoshop. Check out here and here for some of the ones I used. Thank you – Poofy Cheeks and Real Parties.

Ok for the BIG EVENT!! We rented a trackless train to come and entertain the kids. It was around $350.00 for an hour that included delivery (some trains charge for mileage so read the contract closely. TNTEntertainment in the DFW area – Conductor (owner) Tim was fantastic. M even got to blow the whistle. Check out facebook for the video.

We had a baggage claim table for treats to go. We had dollartree puzzles, candy and more candy! I hand stamped plain brown bags for the to go bags.

Thanks for visiting! Let me know if you want any additional information!

Here is a Yummy and easy way to stick to those New Years Resolutions to eat breakfast. These can be made in bulk and popped into the freezer for an easy heat up in the morning.

You can add any leftover vegetables or meats – and any kind of cheese will do

Ingredients:

Pre-Heat Oven to 350 degrees

6 Large Eggs

1/2 cup green onion

1/2 milk

Salt and Pepper to taste

1/2 cup cheddar or any cheese

Mix well and divide evenly into six muffin pan

Cook for 10-15 minutes (check to see when they start to puff up)

Let cool and enjoy – freeze if you wish and pop in microwave to have a quick to go breakfast!

Nov. 22 – Holiday 5000 Series Thanksgiving Day Run, Half Marathon, 5K, 1K, 7:30 a.m., Trinity Park, Pavilion #1, Fort Worth. Fees: half marathon — $40 through Oct. 1; $45 after; $50 race day. 5K — $20 through Oct. 1; $22 after; $25 race day.Starting times: 7:30 a.m. — half marathon; 7:45 a.m. — 1K fun run. 8 a.m. — 5K run/walk. Event is capped at 800 participants. All participants will receive finisher’s medals and technical shirts. Shirt sizes only guaranteed for preregistered participants Packet pick-up: Nov. 20 from noon-6 p.m. and Nov. 21 from noon to close at the Fort Worth Running Company. Awards will be for overall male and female, masters and three-deep in age divisions. Chip-timed by Cox Racing Services. See website.

Nov. 22 – Fort Worth YMCA Turkey Trot, 10K, 5K, 1K, 8 a.m., on Camp Bowie at Westridge intersection, Fort Worth. See website.

Nov. 22 – The Texas Power 3rd Annual Arlington Turkey Trot, 5K, 1-Mile, On The Road to Six Flags at Rangers Ballpark in Arlington. Before the turkey, the parades and football games, enjoy a flat, fast course with the Texas Rangers Ballpark and Cowboys Stadium serving as backdrops. Work up a hunger for Thanksgiving dinner by running or walking the 5K. Fees: Timed 5K – $25 through Nov. 14; $28 through Nov. 19; $31 through Nov. 21; $35 race day. Untimed 5K – $21/$23/$25/$30; Timed group of 6 or more – $23 each through Nov. 14; untimed group of 6 or more – $20 each through Nov. 14. Puffin’ for Stuffin’ 1-Mile – $21 through Nov. 14; $23 through Nov. 19; $25 through Nov. 21; $30 race day. Long-sleeve shirts guaranteed for those who pre-register. Packet pick-up at The Runner, 3535 W. Pioneer Pkwy, Arlington — Nov. 19 from noon-7 p.m.; Nov 20-21 from 10 a.m.-7 p.m. Starting times: 6:30 a.m. — race day registration and packet pick-up; 8 a.m. — Puffin’ for Stuffin’ 1-Mile; 8:30 a.m. — 5K. Free parking – Arlington Convention Center and Texas Rangers Lot N. New start/finish line on the north side of Rangers Ballpark in Arlington.Awards: Pair of New Balance shoes for overall male and winners and masters male and female winners, plus awards for top three in 5-year age divisions. Proceeds to benefit The SHOE BANK. Timed by RunTIME Racing Services. See website.

Nov. 22 – Dallas YMCA 45th Turkey Trot, 8 miles, 5K, 9 a.m., Dallas City Hall. See website.

Nov. 22 – Park Glen Turkey Trot, 5K, 1-Mile, 8 a.m., Alliance United Methodist Church, Fort Worth. Register here.

Nov. 22 – Double Oak Turkey Trot 5K & Fun Run, 8 a.m, Town Hall, Double Oak. See website.

Nov. 22 – North Texas Turkey Trot 5K, 1-Mile, 8 a.m., Frisco.See website.

Nov. 22 – Grub Run 5K, 8 a.m., Texas Motor Speedway, Fort Worth. See website.

Nov. 22 – Colleyville’s Turkey Day Challenge 1-Mile, 8:30 a.m., 99 Main Street, Colleyville. Register here.

Nov. 22 – Sachse High School Turkey Trot, 5K, 1-Mile, 8 a.m., Sachse. See website.

Nov. 24 – Nickel Run, 5K, 1-Mile Walk, 8:30 a.m., Oak Point Park, 2801 E. Spring Creek Parkway, Plano. Fees: $20 for runner/walker; $15 for 12-younger; $60 for family (up to four). $5 extra for race-day registration. Awards for Overall male, female, Masters male, female, and Grand Masters (50-older) male, female, and age group awards. 5K run will be chip timed. This event benefits Nickel From Nicole, a 501(c)3 non-profit that promotes teenage driver awareness that was inspired by a “Letter From Lance” that Nicole’s family received in the wake of her death. Lance, whose nickname for Nicole was “Nickel,” places a nickel on his car’s dashboard as a reminder for him to drive safely. The #1 cause of teenage fatalities is vehicular accidents. Nicole LeGrow, a passenger, died July 8, 2010 at age 16. Be part of this event and maybe help save a teenager’s life. See website.

Nov. 24 – Turkey Run Off 15K, 5K, 8 a.m., Bob Woodruff Park, Plano. See website.

Nov. 24 – Believe! 2012, 10K, 5K, 1-Mile, 8 a.m., downtown McKinney. See website.

Nov. 24 – Autumn “Trail” Mile, 9 a.m., Elm Grove Pavilion, River Legacy Park, Arlington. Register here.

Nov. 24 – Memphis March, 5K, 9 a.m., Greens Creek Methodist Church, Dublin. See website.

Nov. 25 – Carrollton Runners Monthly Run 5K, 1-Mile, 7:30 a.m., McInnish Park, Carrollton. See website.

Nov. 30 – Santa Scurry 5K, 7:30 p.m., Keller Town Hall, Keller.See website.

Dec. 1 – Toro Dash 10K, 5K, 1-Mile, 8 a.m., Trinity Park, Pavilion #1, 7th and Trinity Park Drive. Fees: 5K — $25; $30 race day; 1-Mile, $15; $30 race day. Starting times: 5K and 10K — 8 a.m.; 1-Mile — 9 a.m. Parking inside the park and free parking at TCC’s Trinity River Campus parking garage. Packet pick-up: TCC Campus during the week before the race. Visit website for times. Timed by Cox Racing Services. See website.

Dec. 1 – Don Zetnick Arlington Winter Run 10K, 2-mile, 1K, 8:30 a.m., Maverick Activities Center, UT-Arlington. Timed by RunTIME Racing Services. See website.

Dec. 1 – Jogging For Johnson Jolly Jingle Run 5K, 1-Mile, and breakfast with Santa, 8:30 a.m., 1301 N. Carroll Ave., Johnson Elementary, Southlake. Timed by RunTIME Racing Services. See website.

Dec. 1 – Run Run Rudolph 5K Run & Walk, 3 p.m., NRH2O, North Richland Hills. See website.

Dec. 1 – Rotary Reindeer Run 5K, 1-Mile Fun Run, 1 p.m., Barlett Park Sports Complex. Burleson. See website.

Dec. 1 – Deck The Trails 3-Mile Off Road, Kids Fun Run, 7:30 a.m., Coppell Nature Park at Wagon Wheel Park, Coppell. See website.

Dec. 1 – Jingle Bell Run/Walk for Arthritis, 2 p.m., Chesapeake Plaza, Fort Worth. See website.

Dec. 1 – FaLaLaLa 5K, noon, Geyer Field, Mansfield. See website.

Dec. 1 – Christmas 4 Kids, 5K, 1-Mile, 8 a.m., Getzendaner Park, Waxahachie. Register here.

Dec. 1 – Juggernaut DFW/North Texas obstacle course, 9 a.m., Mountain Valley Park, Dallas. Register here.

Dec. 1 – DFW Zombie Run, 7K, waves begin at 8 am., Gateway Park, Fort Worth. Cash prizes. See website.

Dec. 1 – Find Santa! 5K & fun run, 9 a.m., Trophy Club Park, Trophy Club. Register here.

Dec. 1 – The Frosty Farmer 5K, 1-Mile Reindeer Trot, 7:30 a.m., Onion Shed, downtown Farmersville. Register here.

Dec. 1 – Rudolph Run, 5K, 1-Mile Elf Run, 8:15 a.m., downtown Allen. Register here.

Dec. 1 –”Run The Forest” Jingle Bell Run, 5K, 8:30 a.m., downtown Garland. See website.

Dec. 1 – Jingle Bell Run 5K, Fun Run, 9 a.m., Siebert Elementary, Eastland. See website.

Dec. 1 – Shamrock Jingle Bell Run, 5K, 1-Mile, 9:30 a.m., St. Patrick School, Dallas. See website.

Dec. 2– Burleson RC Back to Basics 5K, Kids 1K, 4 p.m., Chisenhall Fields, Burleson. See website.

Dec. 2– Invisible Children 5K, Fun Run, 8:30 a.m., Bachman Lake Pavilion, Dallas. See website.

Dec. 2–1st Sunday Fun-Day 5K, 4:30 p.m., 3535 W. Pioneer Pkwy, The Runner, Arlington. Timed by RunTIME Racing Services. See website.

Dec. 7 – Reindeer Romp 4.2-Mile, 2.5-Mile, 7:30 p.m., South Lakes Park, Denton. See website.

Dec. 8 – Kwanzaafest Beat Obesity 5K, 1-Mile, Fair Park, Dallas. Timed by RunTIME Racing Services. See website.

Dec. 8 – 2012 Holly Jolly Jog, 5K, 1-Mile, 8 a.m., 900 Walnut Creek Dr., MISD Center for Performing Arts, Mansfield. Timed by RunTIME Racing Services. See website.

Dec. 8 – Ditto Dash, 5K, 1-Mile, 8 a.m., 3001 Quail Ln., Ditto Elementary, Arlington. Timed by RunTIME Racing Services. See website.

Dec. 8 – 5K Flightline Fun Run, 5K, 3K children’s/seniors walk, 8 a.m., Naval Air Station, Joint Reserve Base South Gate, 900 Hwy 183, Fort Worth. See website.

Dec. 8 – Isle du Bois Trail Run, 50K, 10-Mile, 7:30 a.m., Ray Roberts Lake State Park, Pilot Point. See website.

Dec. 8 – Frosty 5K & Merry Mile, 8 a.m., Simpson Plaza at City Hall, Frisco. See website.

Dec. 8 – Spartan Beast 10-12 miles Adventure Race, 9 a.m., Rough Creek Lodge & Resort, Glen Rose. Cash prizes. See website.

Dec. 8 – Holy Days Hustle 5K Run/Walk, 9 a.m., Getzendaner Park, Waxahachie. See website.

Dec. 8 – Cigna’s Mayor’s Race, 5K, Fun Run, 9 a.m., Singleton Blvd., downtown Dallas. See website.

Dec. 8 – Jingle Bell Run for Blane, 5K, 1-Mile, 9 a.m., 801 E. Washington St., Rockwall. See website.

Dec. 8 – St. Mary’s Run Run Rudolph 5K, Family Fun Run/Walk, 8 a.m., Sherman. See website.

Dec. 8 – Santa Fun Run, 5K, 1-Mile, 8 a.m., Newton Rayzor Elementary, Denton. See website.

Dec. 9 – MetroPCS Dallas Marathon, Half Marathon, Relays, 8 a.m., downtown Dallas. See website.

Dec. 11 – Plano Pacers Prediction Run, 5K, 7 p.m., Schimelpfenig Library, Plano. See website.

Dec. 15 – Home Run Hustle 5K & Fun Run, Bob Eden Park, 901 Mid-Cities Blvd., Euless. Here’s a great chance to run or walk through the Trinity High School football team tunnel by being part of this event that will benefit the Brian Adams Memorial Scholarship Fund and the American Diabetes Association. Brian was an alumnus of Trinity High and was a dedicated fan of the Trojan baseball team until his death in 2011 because of complications related to diabetes. Pre-registered runners/walkers will receive a long-sleeve T-Shirt and goody bag (shirts are guaranteed day of race). Awards include overall and masters male and female, and age groups. Fees: 5K — $18 early; $25 week of the race; $30 race day. 1-mile — $10 early; $15 week of the race; $20 race day. Packet pick-up: Luke’s Locker, Colleyville, Dec. 13-14 from 10 a.m.-7 p.m., and race day. Starting times: 8 a.m. — 1-mile; 8:30 a.m. — 5K. Timed by RunTIME Racing Services. See website.

Dec. 15 –Going the Extra Mile 5K, 1-Mile, 9 a.m., 300 W. Lewis, Pirate Stadium, Crandall. Timed by RunTIME Racing Services.See website.

Dec. 16 – FWRC Tropical 10 Mile & Hawaiian 5K, 8 a.m., Trinity Park, Fort Worth See website.

Dec. 15 – North Texas Great Santa Run, 8 a.m., 5K, 1-Mile, The Shops at Legacy, Plano. See website.

Dec. 15 –Jog’r Egg Nog’r 15K, 5K, 9 a.m., Norbuck Park, White Rock Lake, Dallas. See website.

Dec. 16 –Carrollton Runners Prediction run, 7:30 a.m., McInnish Park, Carrollton. See website.

Dec. 19 – Jingle Bell Run ’12, 6:30 p.m., Hilton Anatole, Dallas.See website.

Dec. 22 – Jingle Bell Jog 5K, 9 a.m., Getzendaner Park, Waxahachie. Register here.

Dec. 24 – Reindeer Dash — A Pre-Christmas Frolic II 5K, 1-Mile, 8:30 a.m., Elm Grove Pavilion, River Legacy Parks, Arlington.Register here.

Dec. 25 – Christmas Day Run, 5K, Free Kids 1K Fun Run, Trinity Park, Pavilion #1, 2300 W. 7th St., Fort Worth. Fees: 5K — $18 by Dec. 1; $20 after and until Dec. 24; $25 on race day.Starting times: 1K — 7:45 a.m.; 5K — 8 a.m. Packet pick-up: Fort Worth Running Company, 2401 W. 7th St., Dec. 23-24 from noon until 6 p.m. T-shirts guaranteed for all pre-registered participants. Come and join the fun before enjoying your Christmas presents. Timed by Cox Racing Services. See website.

Dec. 29 – Holiday Hustle, 8K, 3K, 8 a.m., Bob Woodruff Park, Plano. See website.

Dec. 30 – New Year’s Resolution Run, 11:59 p.m., 5K, 1-Mile, a virtual run. See information.

Dec. 30 – Carrollton Runners Monthly Run, 5K, 1-Mile, 7:30 a.m., McInnish Park, Carrollton. See website.

Dec. 31 – New Year’s Eve Run, 5K, Free Kids 1K Fun Run, Trinity Park, Pavilion #1, 2300 W. 7th St., Fort Worth. Fees: 5K with shirt — $18 by Dec. 15; $20 after and until Dec. 30; $25 race day. 5K without shirt — $12/$15/$18. T-shirts are guaranteed to all pre-registered participants. Starting times: 1K — 6 p.m.; 5K — 6:15 p.m. Packet pick-up: Dec. 29-30 from noon to 6 p.m. at the Fort Worth Running Company, 2401 W. 7th St. Before celebrating the coming New Year, get in that last run of the year. See website.

Dec. 31 – New Year’s Double — New Year’s Eve Race, marathon, half marathon, 5K, 8:15 a.m., Celebration Park, Allen. See website.

Jan. 1 – New Year’s Double — New Year’s Day Race, marathon, half marathon, 5K, 8:15 a.m., Celebration Park, Allen. See website.

Jan. 1 – New Year’s 5-Mile, 10 a.m., White Rock Lake Park, Dallas. See website.

Jan. 1 – Commitment Day Run, 5K, 8 a.m., City Hall, Dallas.Register.

Information from Clines Running Corner