Fuss-free Thanksgiving dinner
Less shopping, more savoring
The solution for a simple, delicious Thanksgiving can often be found in what we already have. Look to the ingredients you have in your pantry, fridge, and freezer for all the inspiration you need to put together these recipes that will help you embrace a fuss-free Thanksgiving—all while keeping things nutritious and flavorful.
- 6 sweet potatoes about 8 oz each
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- 1 teaspoon cinnamon divided
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup Greek yogurt
- ¼ cup pistachios
- ¼ cup pomegranate seeds
Preheat oven to 425°F.
To cut each sweet potato Hasselback style, place a chopstick on either side of potato, parallel to the length of the potato, as a guide to prevent cutting all the way through. Make thin slices about 1/8 inch thick along the sweet potato, stopping as the knife reaches the chopsticks.
Then cut each in half through a center slice so you have 2 pieces for each potato, for a total of 12 portions.
In small bowl, combine olive oil, maple syrup, cumin, cayenne, 1/2 tsp cinnamon, and pepper. Brush mixture over each sweet potato, carefully brushing between slices, taking care not to break them. Arrange potatoes on baking tray or casserole dish and sprinkle with salt. Bake in preheated oven for 40 minutes.
Combine yogurt with remaining 1/2 tsp cinnamon and set aside. Put pistachios in food processor to break them up into pea-sized crumbs.
To serve, drizzle yogurt dressing over baked sweet potatoes and top with pistachios and pomegranate seeds.
Each serving contains: 361 calories; 6 g protein; 5 g total fat (1 g sat. fat); 79 g total carbohydrates (18 g sugars, 10 g fiber); 202 mg sodium
- 3 turkey sausages total weight about 10 oz
- 10 oz bag of mixed frozen vegetables
- ½ cup low-sodium chicken stock
- 2 tablespoons dried sage
- ½ teaspoon white pepper
- 1 teaspoon nutmeg
- 9 oz frozen chopped spinach
Remove and discard sausage casings. With kitchen scissors, snip sausage into pieces approximately 1 inch thick.
Heat large cast iron or nonstick skillet on medium-high heat. Add sausage and brown on all sides. Add mixed vegetables and chicken stock and stir to combine. Lower heat, cover, and cook on medium heat for about 1 minute. Season with spices, add spinach, replace cover, and cook for 4 to 5 minutes more, until spinach is warmed through.
Each serving contains: 122 calories; 11 g protein; 5 g total fat (2 g sat. fat); 10 g total carbohydrates (3 g sugars, 3 g fiber); 363 mg sodium
- 3 garlic cloves peeled and crushed
- 1 shallot finely chopped (about ⅓ cup)
- 1 tablespoon olive oil
- 1 cup uncooked pot barley well rinsed and drained
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup slivered almonds
- ⅓ cup dried cranberries
In medium-sized saucepan (with lid) on medium heat, saute shallots and garlic in olive oil, until soft, about 5 minutes. Increase heat to medium-high, add barley and thyme, and stir well, toasting barley mixture slightly in pan. Add 2 cups water, salt, and pepper; bring to a boil and then reduce heat to medium-low and simmer, covered, for 40 to 50 minutes, until barley is tender but retains a slight bite. Turn off heat and add almonds and cranberries to saucepan. Cover and let stand for 5 minutes. Fluff with fork and stir thoroughly before enjoying warm.
Each serving contains: 132 calories; 4 g protein; 5 g total fat (1 g sat. fat); 20 g total carbohydrates (1 g sugars, 5 g fiber); 153 mg sodium
By Helena McMurdo
Article Courtesy of Alive Magazine
