29 Alternative Thanksgiving Meals to Turkey

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cast Iron Pork Tenderloin

Cast Iron Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This juicy cast-iron pork tenderloin is seared in the skillet and finished in the oven. This is a quick, economical, and incredibly delicious recipe.

Ingredients

• 1 pork tenderloin (about 500 g/ 1 lb)
• 1 teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 teaspoon sweet paprika powder
• ¼ teaspoon hot paprika powder
• ½ teaspoon smoked paprika powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• 1 tablespoon vegetable oil
• 1 rosemary sprig (optional)

Instructions

1. Preheat the oven to 400°F/ 200°C.
2. Remove silverskin: Cut the tenderloin into two equal pieces. Remove the fat and the silverskin using a small, sharp knife. Place the blade under the silverskin and cut a little piece of skin to hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Remove the skin in a long strip without removing the meat underneath it.1 pork tenderloin
3. Season: Mix all the spices and rub the pork with the mixture.1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon sweet paprika powder + ¼ teaspoon hot paprika powder + ½ teaspoon smoked paprika powder + 1 teaspoon garlic powder + ½ teaspoon onion powder + 1 teaspoon dried thyme
4. Sear: Heat a large cast iron skillet on high heat. Add the oil, the two tenderloin pieces, and the rosemary sprig. Sear on all sides for about 5 minutes, turning the meat regularly using tongs.1 tablespoon vegetable oil + 1 rosemary sprig
5. Roast: Place the skillet into the hot oven and roast the meat for 10 minutes or until the required internal temperature of 145–150°F/ 63-66°C (Note). If the pieces of pork you are using are larger and thus thicker, you might need to increase the roasting time to achieve this temperature.
6. Rest: Remove the meat from the skillet, cover loosely with aluminum foil and let rest for 5 minutes before slicing and serving.

2. Vegan Mushroom Wellington

Vegan Mushroom Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT30M · Total: PT1H5M · Yield: 4

Deliciously crisp puff pastry filled with mushrooms, onion, spinach, garlic, rice and fresh thyme. This is the best vegan mushroom wellington recipe ever!

Ingredients

• 1 Sheet Vegan Puff Pastry
• 3 Portobello Mushrooms
• 1 Onion
• 2 Cloves Garlic
• 1 Cup Fresh Spinach
• 2 Tbsp Vegan Butter
• 1/4 Cup Vegan Cheese
• 4-6 Thyme Sprigs Leaves (1 tsp dried)
• 1/4 Cup Cooked Rice
• 1/2 Tbsp Dijon Mustard
• 1/2 Tbsp Ground Flax
• Salt/Pepper to taste
• 1 Tbsp Plant Milk
• 1 Tbsp Neutral Oil
• 1/4 tsp Maple Syrup

Instructions

1. Take puff pastry out of freezer and allow to thaw 30-40 minutes until workable.
2. In a large pan over medium heat cook your vegan butter and onions for 15 minutes. Add garlic and 1 chopped portobello mushroom and continue cooking 5 minutes until mushrooms have softened.
3. Add spinach, leaves from 2 sprigs (1/2 tsp dried) thyme and a dash of salt and pepper and cook until wilted.
4. Place mixture in a sieve and remove as much moisture as possible (if it’s too moist the puff pastry will break), I usually use a dish towel or two to squish out the liquid. Add flax and mustard and mix well.
5. Add rice, diced or shredded vegan cheese, 2-4 more fresh thyme sprig leaves (about 1/2 tsp dried), salt and pepper to taste and mix well, set aside to cool.
6. In the same pan cook the remaining 2 whole portobello mushrooms (after rinsing and remove the stems) on each side for 5 minutes, set aside to cool.
7. Once fillings are completely cooled, preheat your oven to 400 degrees.
8. Roll out your puff pastry to between 1/8-1/4 inch thick in a rectangle shape, as thin as possible but still being workable and not breakable.
9. Add half the filling to the pastry in the same rectangle shape, leaving borders around the pastry, then place portobellos on top. Add rest of filling and gently squish down.
10. Fold over the long edges and squish down, then fold the short edges up, wrapping it like a present. You may find it helpful to dip your finger in water and run this along the seals to help it stick together.
11. Carefully roll it over and place on a baking tray lined with parchment paper. Add slits in a criss-cross design.
12. Mix together vegan egg wash and top entire loaf with wash. Bake for 30-35 minutes until golden brown, you may want to broil it for just a bit to get the color you want towards the end.
13. Allow to cool a bit and then cut into servings!

3. Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’]

It’s quick and easy to make restaurant-style shrimp scampi at home!

Ingredients

• 1 pound (453g) medium-sized shrimp (peeled and deveined)
• 2 tablespoons olive oil (or other neutral cooking oil)
• 2 cloves garlic (minced)
• 1 shallot (minced)
• ¼ cup (59ml) white wine
• 4 cups (946ml) water
• 16 ounces (454g) angel hair pasta (dry)
• 4 tablespoons butter
• juice from one lemon
• 2 tablespoons fresh chopped parsley
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Set the Instant Pot to sauté mode and add olive oil to the bottom of the insert. Allow the oil to heat almost to the smoking point.
2. Use a paper towel or a clean kitchen towel to thoroughly dry the raw shrimp, then season with salt and pepper.
3. Carefully place the shrimp in the insert and sauté for 1 minute on each side.
4. Turn off the sauté function and add minced shallot, minced garlic, white wine, and water. Be sure to add the water last, so it doesn’t splatter in the hot oil.
5. Add the pasta, pressing it down with a wooden spoon until fully submerged.
6. Place on the lid, turn the valve to the sealing position and set the Instant Pot to manual pressure / high pressure for 1 minute.
7. When done, perform a quick pressure release (QPR). Open the lid and add butter, lemon juice, red pepper flakes (if using), and parsley.
8. Toss to combine, then season with salt and pepper to taste, and serve.

4. Veal Marsala

Veal Marsala Recipe (with Mushrooms) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘4’]

The best Veal Marsala Recipe. A delicious American-Italian classic dish with veal cutlets, Marsala wine, and mushrooms, ready in less than 30 minutes.

Ingredients

• 8 small veal cutlets (each about 3 oz/ 85 g (Note 1))
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (divided (Note 2))
• 1 large garlic clove
• 9 oz mushrooms (250 g)
• 2/3 cup Marsala (150 ml)
• fine sea salt and ground black pepper
• 3 sprigs of fresh parsley

Instructions

1. Pound meat: Place the meat between two pieces of cling film on a cutting board. Pound them carefully to make them thinner, about 0.2 inch/ 5 mm. Season lightly with salt and pepper on both sides.
2. Prepare mushrooms: Clean them with kitchen paper (Note 2). Slice and set them aside.
3. Cook veal: Heat a large cast-iron or nonstick pan. Add olive oil and ½ tablespoon of butter to the pan. Add peeled but still whole garlic clove and stir for 1 minute. Add cutlets and fry them on medium-high heat for 1 – 1 ½ minutes per side. Remove, sprinkle with salt, and keep warm. Remove the garlic clove as well.
4. Cook mushrooms: Melt 1 tablespoon of the butter in the pan. Fry mushrooms on medium heat, often stirring, for 2-3 minutes until golden. Pour in Marsala and let bubble for 1 minute. Cut the remaining ice-cold butter into small cubes and stir them slowly into the sauce. Season with salt and pepper.
5. Finish: Return the veal to the pan and reheat gently for about one minute. Serve immediately.

5. Orange Mustard Pork Tenderloin

Orange Mustard Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This easy glazed tenderloin recipe is sweet and savory with orange juice and stone ground mustard. You’ll never have a dry piece of pork with this homemade marinade.

Ingredients

• 1 pork tenderloin
• ¼ cup orange juice
• ¼ cup soy sauce
• 3 tbsp orange marmalade
• 2 tbsp stone ground mustard
• 3 tbsp extra virgin olive oil
• ¼ tsp garlic powder
• ¼ tsp dried rosemary
• ¼ tsp ground black pepper
• parsley and oranges slices for garnish

Instructions

1. Preheat oven 400°F. Spray baking dish with non-stick cooking spray.
2. Trim excess fat off pork tenderloin and place pork in baking dish.
3. Pierce pork with a fork.
4. In a small bowl, mix together remaining ingredients.
5. Pour mixture over pork tenderloin, reserving  a ¼ cup to spoon on after baking.
6. Bake for 30-40 minutes, or until meat thermometer reads 140-160℉ in the center of the roast.
7. Remove from oven and let rest for 5 minutes.
8. Pour remaining mixture over pork, slice and serve.

6. Vegan Stuffed Shells

Vegan Stuffed Shells (Oil-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT20M · Yield: [‘4’]

These Vegan Stuffed Shells are filled to the brim with a mixture of spinach, basil, and almond ricotta. The blended filling makes this oil-free dish more kid-friendly. Perfect for holidays, dinner parties, potlucks, or a casual weeknight meal!

Ingredients

• 1 cup almond ricotta ((or any vegan ricotta))
• 24 large pasta shells, cooked
• 1 Vidalia onion
• 2 teaspoons Italian herbs
• 1 teaspoon salt
• 4 cloves garlic
• 4 cups spinach (loosely packed)
• 1 cup fresh basil (loosely packed)
• 1/2 cup bread crumbs
• 2 to 3 cups marinara sauce ((depending on how much sauce you like))
• vegan parmesan

Instructions Pre-prep work

1. If you are making the vegan ricotta from scratch, do that first.
2. While you are making the ricotta, you should also cook the pasta shells according to the package direction. Be sure to drain and rinse the shells under cool water when they are done. (This will make it easier to handle them.)

Make the filling

1. Peel and roughly chop the onion and garlic. Wash the spinach and basil.
2. In a skillet over medium-high heat, add the onion. Cook 2 to 3 minutes, or until the onion starts to turn translucent. Add the salt, Italian herbs, and garlic. Sautee 1 minute longer.
3. Add the spinach to the skillet and sautee until the spinach is wilted (2 to 3 minutes).
4. Add the ricotta, spinach and onion mixture, and basil to a blender and blend until smooth.
5. Transfer the filling mixture to a bowl. Stir in the breadcrumbs and set aside.

Assemble and Bake

1. Preheat the oven to 375F or 190C.
2. Add 2 to 3 cups of marinara sauce to the baking dish and spread it evenly over the bottom.
3. Carefully stuff each shell with 2 to 3 tablespoons of the filling and place each shell in the baking dish. This filling is enough for about 24 shells.
4. Bake for about 20 minutes, uncovered.
5. Serve and enjoy right away!

7. Rosemary Garlic Pork Roast

Rosemary Garlic Pork Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT430M · Yield: [’12’, ’12 people’]

ROSEMARY GARLIC PORK ROAST is tender, slow cooked, and marinated. This easy recipe to make juicy pork roast is perfect Sunday dinner or special occasion dinner recipe. This crowd pleaser is delicious and quick to prepare.

Ingredients

• 6 lb boneless pork roast
• 3 Tablespoons garlic (minced)
• 3 Tablespoons fresh rosemary (chopped)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/3 cup olive oil
• 2 Tablespoons dijon mustard

Instructions

1. Using a small food processor, combine the garlic, rosemary, salt, and pepper.
2. Add the olive oil and process again, scraping sides as needed until combined. Remove the blade and use a spoon to stir in the mustard until combined.
3. Put your pork roast into a large ziplock bag and add in the mixture. Seal the bag press mixture all over the pork, making sure all sides are covered. Refrigerate and marinate for 4 to 24 hours.
4. Remove the pork and transfer into a roasting pan or baking dish. Preheat the oven to 425 degrees while the pork sits at room temperature.
5. Roast uncovered for 20 minutes, and then reduce the heat to 300 degrees. Continue to cook for 4-5 hours, or until the internal temperature reads 145 degrees when inserted into the thickest part of the meat.
6. Remove the pork and let rest for 10 minutes. Slice and serve.

8. Smothered Chicken

Southern Smothered Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Yield: [‘4’]

This Easy Smothered Chicken Recipe is a true taste of the south.

Ingredients

• 24 ounces (696g), 4 individual chicken breasts (fat trimmed off)
• 2 teaspoons paprika powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 cup (120g) all purpose flour
• 2 tablespoons olive oil
• ½ white onion (diced)
• 3 cloves garlic (finely minced)
• 2 cups (473mL) reduced-sodium chicken broth
• ¼ cup (60mL) heavy cream

Instructions

1. Place one chicken breast at a time into a large bag or between two sheets of plastic wrap, then use a mallet to pound the thickest side until it’s about as thick as the thinnest side.
2. Stir the paprika, garlic powder, onion powder, salt, pepper, and thyme together in a small bowl then add it and the flour to a large plate and whisk to combine.
3. Dredge each piece of chicken in the seasoned flour and pack the flour onto both sides until completely coated but save the remaining flour mixture for later. Shake off any excess flour.
4. Heat 1 tablespoon of the oil in a large skillet over medium heat, add the chicken, and fry 2-3 pieces at a time in the pan for 3-4 minutes on both sides or until golden brown, adding more oil as needed.
5. Remove the browned chicken from the pan and set aside on a plate, then cover it with foil to keep it warm.
6. Heat another tablespoon of oil in the skillet then add the onion and stir and cook for 3-4 minutes or until the onions become translucent and browned up.
7. Add the garlic and cook for another 30 seconds then whisk in 3 tablespoons of the leftover flour mixture until it starts to brown.
8. Slowly pour in the chicken broth and continue whisking the entire time to scrape up any browned bits and prevent the gravy from burning.
9. After about 3 minutes, or when the gravy has thickened to your liking, whisk in the heavy cream and let it thicken for another 30 seconds.
10. Place the chicken on top, then serve with cooked rice, mashed potatoes or green beans, and add freshly minced parsley or thyme as garnish, if desired.

9. Vegetarian Pot Pie

Vegan Pot Pie with Filo Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This easy vegan pot pie is the perfect comfort food classic made with veggies and creamy vegan béchamel sauce enveloped in a flaky filo crust.

Ingredients

• 1 tablespoon olive oil
• 1 head broccoli
• 1 leek
• 2 carrots
• 7 oz or 200 grams frozen green peas
• 9 oz or 250 grams crimini mushrooms
• 2 teaspoons thyme (dried)
• 1/3 cup or 80 ml olive oil
• 60 grams or 1/2 cup all-purpose flour
• 1/2 cup or 125 ml almond milk (see notes)
• 9 oz or 260 grams filo sheets
• 1.8 oz or 50 grams coarsely ground almonds
• 1 tablespoon Dijon mustard
• salt and pepper
• cooking spray

Instructions MAKE THE FILLING:

1. Take the frozen filo out of the freezer at least an hour before beginning.
2. Start by making the filling. Cut the veggies in small pieces and small florets. Make sure they are roughly the same size. Then cook the broccoli, carrots, leeks and mushrooms in a large skillet with a lug of olive oil and salt, over medium-high heat until softened for five to seven minutes. Add the thyme and green peas in the end and cook for one more minute until warm.

MAKE THE BÉCHAMEL SAUCE:

1. Make the béchamel (directly over the veggies). Add the oil and the flour over the veggies, mix, let it cook for a minute or two, then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Once the veggies are set in their creamy béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste. Reserve.

MAKE THE FILO BASE:

1. Start by having a big piece of baking paper on a large enough working space (easier to move the filo with the paper later on). Add 3 slightly overlapping (lengthside) filo sheets for the base making a big rectangle, then spray with cooking spray or brush a light layer of olive oil and repeat the step with 3 other sheets over the previous ones. Keep going until you have used all the filo. In the end you should have a big rectangle of 4 layers.

ASSEMBLE THE VEGAN POT PIE:

1. Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic baking pan about 5 cm (2 inch) high) with the help of the underneath baking paper. Once the filo is well centered and pushed down into the pan, add the filling. Cover it with the sides of the filo until the filling is well covered. Give a last spray of olive oil and salt on top of the pie before closing it up with the baking paper. This step prevents the top of the pie from burning. Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up.

BAKE IT:

1. Bake in the oven on the lower level, at 180°C (350F) for 30 minutes or until the filo is lightly golden. Let cool down for 5 minutes before serving. Enjoy!

10. Roasted Stuffed Pumpkin

Roasted Stuffed Pumpkin with Multigrain Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT90M · Total: PT180M · Yield: [’16’, ’16 servings’]

Oven-roasted stuffed pumpkin, filled to the brim with a savory multigrain stuffing, dried and fresh fruits, nuts, and warm, toasty seasonings is the perfect vegetarian centerpiece for your holiday meal.Inspired by a recipe in Mother Earth News, circa 1986.

Ingredients

• 1 medium pumpkin (8-10 inches / 8-9 pounds max; or 2 smaller pumpkins)
• ¼ cup butter
• 20 leaves fresh sage (finely chopped; or 1½ teaspoons dried sage)
• 1½ teaspoons dried oregano
• ½ teaspoon ground cinnamon
• 1 teaspoon fresh nutmeg
• 1 teaspoon ground cumin
• ½ teaspoon salt (plus more, as needed)
• ½ teaspoon fresh ground pepper (or white pepper)
• ½ cup butter (divided)
• 1 large onion (chopped)
• 1 cup diced celery
• 1½ cups sliced mushrooms
• 20 slices hearty whole grain bread (~1½ pounds)
• 1 large apple (chopped; or 2 small)
• ½ cup walnuts (finely chopped)
• ¾ cup Brazil nuts (finely chopped)
• ¾ cup golden raisins (or a mix of dried fruits; raisins, dried cranberries, chopped dried apricots, etc.)
• 2 whole eggs
• 3 cloves garlic
• 1 cup white wine
• 2 tablespoons butter
• 2 tablespoons flour (or Wondra)
• drippings from pumpkin
• 2 cups vegetable stock

Instructions Make the Stuffing

1. Read Multigrain Stuffing with Fruits & Nuts for detailed instructions. You can also use your own stuffing recipe.Toast the bread slices one at a time in the toaster or on a tray in the oven. Do not stack the slices as they cool. When all the toasted bread has cooled, cut it into ½- to ¾-inch cubes. Set aside.
2. In a small bowl, combine the sage, oregano, cinnamon, nutmeg, cumin, salt,and pepper. Set aside.
3. Melt 3 tablespoons butter in a large skillet over medium heat until bubbly.Sauté onion over until translucent; 8-10 minutes. Add chopped celery and sliced mushrooms, and cook 5 minutes more. Season with a pinch of salt as the mushrooms begin to release their juices. Remove from heat.
4. In a large mixing bowl, combine the sautéed vegetables, bread cubes, herb and spice mix, chopped apples, nuts, and dried fruits. Toss gently to combine, and set aside.
5. In a small skillet, heat remaining butter over medium heat. Add minced garlic and sauté 1-2 minutes. Remove from heat and stir in wine.Slowly drizzle the butter mixture into the beaten eggs, whisking as you do. Pour the garlic sauce over the stuffing mix and toss gently to coat.If the mixture seems too dry, don’t worry too much: the pumpkin juices will add to it as it bakes.

Stuff the Pumpkin

1. The pumpkin must be room temperature before you begin or it will not cook properly.
2. Cut the top off the pumpkin as you would a Jack-o-Lantern. Remove the seeds, strings, and guts.Use ¼ cup of butter to give the outside and inside of the pumpkin a light, all-over butter rub-down before proceeding.
3. Filled the hollowed pumpkin loosely with prepared stuffing. You don’t want the stuffing to be too compacted, or the pumpkin may get overdone before the stuffing has finished cooking.
4. For pumpkins larger than 7½ or 8 pounds onlyUse the handle-end of a wood spoon to make a hole in the stuffing (not the pumpkin) vertically down the middle. Move the spoon handle around a little so that there is a 1-inch hole that goes from the top to bottom of the stuffing. It’s OK if some stuffing falls back into the hole when you remove the soon handle. This hole will allow the center to cook more efficiently, so that the pumpkin itself doesn’t overcook while roasting.
5. To assist in removing the pumpkin intact when it has finished cooking, layer two sheets of parchment under the pumpkin before putting it into the pan.

Bake

1. Preheat oven to 350°F | 175°C. Baking time can take anywhere from 1 to 2½ total time, depending on how big your pumpkin is, how thick its walls are, and how dense the stuffing is.
2. Bake the pumpkin in the preheated oven with the lid on for the first half hour, then remove the pumpkin lid. (You can remove the lid from the oven if it is tender, or set it on the side of the pan to continue cooking it.)
3. After an hour, check the doneness of the pumpkin by piercing the flesh with a fork. If it is difficult to pierce, bake an additional 15 minutes and try again. If the pumpkin begins to brown too much, loosely tent it with aluminum foil. Continue cooking the pumpkin for at least an hour; until the internal temperature of the stuffing reaches at least 165°F | 74°C).
4. Let the pumpkin rest at least 30 minutes before trying to remove it from the roasting pan. If you do it too soon, the pumpkin skin may tear.
5. To serve, cut into pumpkin onto wedges and spoon on stuffing over the top. Serve with pumpkin gravy if desired.

Pumpkin Gravy (Optional)

1. Heat 2 tablespoons of butter in a medium pan. Add any drippings from the pumpkin.Whisk in 2 tablespoons of flour, stirring constantly. Cook for 1 or 2 minutes.Pour in 2 cups of vegetable stock all at once and stir to thicken.Remove from heat.No Pumpkin Drippings? If the skin of the pumpkin wasn’t pierced during the cooking process, you may not have any drippings in the pan. If this is the case, and you want to make pumpkin gravy, use a skewer to pierce a four or five small holes at the base of the pumpkin. Be careful not to tear the skin as you do this; just poke it enough so some of the juices slowly run out. As the pumpkin sets and rests, the running juices will slow and stop.You can also flavor the gravy with a couple of tablespoons of leftover pumpkin puree.

11. Vegan Lentil Loaf

Vegan Lentil Loaf (baked) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT1H · Total: PT1H25M · Yield: 8

Easy and delicious baked vegan lentil loaf recipe with veggies – this it the perfect vegetarian roast for holidays or a quick and simple dinner recipe!

Ingredients

• 2 Cups Dry Lentils
• 2 Flax Eggs*
• 2 Medium Carrots
• 2 Stalks Celery
• 3 Cloves Garlic
• 1 Cup Breadcrumbs
• 1 Cup Mushrooms
• 1 Medium Onion
• 2 Tbsp Olive Oil
• 3 Tbsp Tomato Paste
• 1 1/2 Tsp Dried Thyme
• 1 1/2 Tsp Dried Oregano
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 3/4 Cup Ketchup
• 1 Tbsp Brown Sugar
• 1 Tsp Mustard or White Vinegar

Instructions

1. Cook lentils according to their package.
2. Chop onion, carrot, mushrooms and celery into small pieces and mince garlic, add everything to a pan over medium heat with the olive oil and cook until soft, about 7-9 minutes.
3. Add tomato paste and spices and mix well, then remove from heat.
4. Add remaining ingredients and mix well, add half of the mixture to a blender or food processor and blend until smooth**, then add mix well with the unblended half.
5. Lightly oil and add parchment paper to a bread loaf pan, and add mixture. Squish down evenly.
6. Mix together tomato topping and pour over the top of the lentil loaf, smoothing it out evenly.
7. Bake at 350 degrees F for 45-60 minutes, or until firm.

12. Pumpkin Soup

Pumpkin Soup Recipe (Easy and Freezes Well) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

A super easy and delicious creamy pumpkin soup recipe.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion ((or large, diced))
• 1 can organic pumpkin ((or 2 cups/450 g of cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed))
• 4 cups vegetable stock ((or chicken stock))
• 2 medium potatoes ((peeled and cut into chunks))
• ¼ tsp salt ((to taste))
• ⅛ tsp pepper ((to taste))
• 1/2 cup milk ((optional))
• 1 Tbsp cream ((optional-see instructions))

Instructions

1. Add the onions to the hot oil in a pot, and sautè for a few minutes over medium high heat until they start to become translucent.
2. Add your choice of pumpkin. I used baked, fresh pumpkin. Cook for a few minutes, then add the stock.
3. Next, put potatoes into the pot. Stir and bring to a boil, then turn down to simmer about 20 minutes. The soup is ready when the potatoes are soft.
4. Use an immersion blender to purée the soup (or put into a blender, but be careful as hot liquid can splash out). Process until the soup is a smooth and creamy consistency.
5. Optional: Add the milk, if using. Ladle into bowls and serve hot with some crusty bread or savory scones. You can add a little cream and swirl it in for a pretty presentation.
6. Or you can make dots of cream in a circle, in the bowl, then use a toothpick to drag through them in one constant direction to form a ring of hearts. Thicker cream works better than runny cream.

13. Duck Breast with Blackberry Sauce

Pan Seared Duck breast with Blackberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 2

Ingredients

• 1 cups blackberries, plus more for garnish1 tablespoon unsalted butter1/2 cup minced shallot1/2 cup cabernet sauvignon1 tablespoon lemon juice3 tablespoons blackberry jam or preserves1/4 teaspoon coarsely ground black pepper1/4 teaspoon salt1 sprig thyme2 1/2 lb duck breasts

Instructions

1. Place blackberries in a food processor and pulse until pureed.  Heat 1 tablespoon of butter in a sauté pan or saucepan over medium-low heat.Add the shallot and sauté, occasionally stirring, until they are tender and translucent, about 7 minutes.Add the red wine and lemon juice.Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half.Combine the puréed blackberries and the jam or preserves, pepper, and salt and add to the wine mixture.Bring to a boil, then reduce the heat again and simmer for 5 minutes.Stir in 1 tablespoon cold butter.Set aside.Season duck breasts with salt and pepper on both sides, more heavily on the skin side and lightly on the flesh side.Preheat oven to 400 FPlace duck breasts, skin side down, in a large, cold oven safe sauté pan. Place pan over low to medium-low heat. After about 4 minutes, the fat should begin to gently bubble.Remove pan from the stove and place in the preheated oven until internal temp reaches  130°F on an instant-read thermometer for medium rare, about 6 minutes.  For medium, continue cooking until duck registers 140°F for medium or 155°F  for well-done. Remove duck from pan and set aside to rest for 10 minutes.  Slice on a diagonal and spoon blackberry sauce over top.  Garnish with fresh blackberries.

14. Pistachio Crusted Lamb Chops

Pistachio Crusted Lamb Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT50M · Yield: [‘6’]

Pistachio crusted rack of lamb is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios.

Ingredients

• 2-3 pounds racks of lamb (2 racks of lamb)
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses (optional but highly recommended )
• 3 garlic cloves (finely chopped)
• 1-2 sprigs of fresh rosemary leaves (finely chopped)
• 2-3 sprigs of fresh thyme leaves (finely chopped)
• Zest of half a lemon (save lemon for searing)
• 1 teaspoon kosher salt
• 1/2 teaspoon Ground black pepper
• 1/4 cup Dijon mustard
• 3/4 cup ground pistachios (raw and unsalted)

Instructions

1. Trim any excess fat from the rack of lamb and pat dry with paper towels.
2. In a small bowl, whisk the olive oil, pomegranate molasses (if using), chopped garlic, chopped herbs, lemon zest and good sprinkle of salt and pepper and pour mixture onto the lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 degrees Fahrenheit.
3. Once you’re ready to cook, heat a large cast iron to high heat and sear the lamb on all sides until charred, about 3 minutes per side. Sear the leftover lemon halves as well.
4. Carefully place the cast iron into the hot oven and continue cooking until the internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.
5. Remove the lamb from oven and place racks on a cutting board, covered with a piece of tin foil and let rest for at least 5 minutes.
6. Brush a thin layer of mustard onto the lamb and then press into crushed pistachios, making sure all sides are evenly coated.
7. Use a sharp knife to cut rack into lamb chops and serve immediately with charred lemon to squeeze on top.

15. Harvest Wild Rice Salad

Wild Rice Salad with Orange and Pomegranate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

Wild Rice Salad is hearty, nutritious and tossed in an apple cider dressing! This is a versatile dish that works as a vegetarian main dish, side dish or meal prep lunch!

Ingredients

• 1 cup wild rice blend (cooked according to package instructions and allow to come to room temperature)
• 1 large orange (segmented (cut segments in half if desired))
• 1/2 cup pomegranate arils
• 1 large green onion (white and green parts, sliced thinly on the bias)
• 1/2 cup feta cheese (crumbled )
• 1/2 cup toasted pecans (halved or coarsley chopped)
• 1/3 cup chopped fresh parsley
• Apple cider vineger dressing

Instructions

1. Place the cooked wild rice, orange segments, pomegranate, feta cheese, pecans and parsley in a large bowl.
2. Add enough apple cider vinegar dressing to coat the ingredients (you may not need it all) and toss well. Serve and enjoy!

16. Chicken and Leek Risotto

Chicken and Leek Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’, ‘4 small or 2 large’]

Warm, hearty, bright chicken and leek risotto finished with fresh dill, lemon juice and creamy parmesan cheese.

Ingredients

• 1 cup Arborio rice (or Carnaroli or Vialone Nano)
• 4 oz boneless, skinless chicken breast
• 6 cups chicken stock (or broth)
• 2 tablespoons olive oil (extra virgin)
• ¼ cup vermouth (or white wine)
• 1 leek (white and light green parts only, sliced in half lengthwise, rinsed thoroughly, then cut into ⅛-¼ inch slices)
• 3 cloves garlic (medium, minced)
• ¼ cup fresh dill (smaller branches picked from the larger stem and torn into bite-sized pieces)
• ¼ cup parmesan cheese (shaved)
• ½ lemon (cut in 2-4 pieces, to squeeze over risotto)
• 1 ½ tsp kosher salt (or to taste, divided )
• fresh pepper (to taste)

Instructions

1. Put a stock pot on medium high heat. Add the stock.
2. Season the chicken with ½ teaspoon kosher salt and fresh pepper. Add the chicken to the stock.
3. Bring the stock up to a boil then back to a simmer. Skim the stock as needed if a white foam forms. Begin checking the chicken for doneness at 8 minutes. You will want the internal temperature to read 165°F.
4. Once the chicken is done, remove from the stock and shred with two forks. Keep the stock at a low simmer. Set the chicken aside.
5. In the heavy-bottomed pan, add the olive oil. Set to medium low heat. Add the leeks and a pinch of your remaining salt. Cook for approximately 10 minutes, until the leeks are tender. Be sure to stir often so the leeks do not brown.
6. Add 1 cup of the simmering stock to the leeks and let evaporate, stirring occasionally. Turn heat to medium high.
7. Add the rice. Toast the rice until the exterior is translucent but the interior remains white, stirring consistently. Continue to stir and watch heat so as not to burn the leeks.
8. Add the garlic and stir for 30 seconds. Add the vermouth or white wine. Let cook until the liquid evaporates.
9. Slowly add the broth to the rice 1 cup at a time. Stir the broth in the rice until the liquid has fully evaporated. Then add the next cup.
10. Continue this process until the risotto reaches an al dente texture, or cook for a bit longer if you prefer a softer risotto. Start tasting for doneness around 15 minutes.
11. Test for consistency. You don’t want it soupy but you do want it loose enough that it spreads a bit when you put it on a plate and shake the plate back and forth on the counter. You can test it with a scoop before your final plating.
12. Once the risotto is cooked, taste for seasoning and add more of remaining salt if needed. Stir in the shredded chicken and the fresh dill.
13. Serve immediately with some fresh squeezed lemon juice and shaved parmesan.

17. Butternut Squash Lasagna

Butternut Squash Lasagna with Sage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT40M · Total: PT80M · Yield: [’12’, ’12 servings’]

Tender lasagna noodles, cooked in a savory, creamy butternut squash sauce with sage and Italian cheeses.

Ingredients

• 3 1/2 pounds butternut squash (peeled, seeded and cut into 1 inch pieces)
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 1/4 cups chicken broth ((use an additional 1/2 cup if using no-cook noodles))
• 2 tablespoons unsalted butter
• 1/3 loosely packed fresh sage leaves (coarsely chopped)
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large eggs yolks
• 1/2 pound fresh mozzarella cheese (cut into chunks (or shredded))
• 1 teaspoon Freshly grated nutmeg… (I used ground)
• 1 package fresh lasagna noodles (see note above about regular or no–boil noodles)
• 4 ounces Parmesan cheese (grated)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper

Instructions Noodles

1. Fresh lasagna noodles need no cooking. If using dried lasagna noodles, prepare in salted, boiling water according to package directions. Drain and set aside. (If using no-boil noodles, increase liquid and baking time)

Preparing the squash

1. Preheat oven to 425* F. Toss squash, 2 Tablespoons oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
3. Place squash in a medium bowl and mash 1/2 with the back of a wooden spoon. (I use my hands to do this) Leave the other 1/2 of the squash in small chunks. Gently stir in sage-butter mixture and chicken or vegetable broth. Season with 1 teaspoon salt and 1/4 teaspoon white pepper.

Ricotta Filling

1. Reduce oven temperature to 375* F. Combine ricotta, cream, yolks, mozzarella in a medium bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper and pinch of nutmeg.
2. Spread 3/4 cup of ricotta mixture in a 9 cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more, (noodles, squash, noodles, ricotta) Sprinkle Parmesan over ricotta mixture.
3. Place baking dish on a rimmed baking sheet and cover with foil. Bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before serving. (If using no-bake noodles, increase baking time by 15-20 minutes).

18. Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’]

This festive vegan stuffed acorn squash is the perfect dish for the fall, Thanksgiving, Christmas, or any of the December holidays! Doubling as a main or a side, this dish features roasted acorn squash filled with a simple homemade stuffing that can be easily made gluten-free!

Ingredients

• 2 cups cubed bread ((about 1/2″ cubes; gluten-free if needed))
• 1 tbsp olive oil ((you can use vegan butter if preferred))
• 1/3 cup chopped onion
• fine sea salt to taste
• 1 medium pear, peeled and chopped
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries ((use no sugar added if preferred))
• 3/4 cup vegetable broth ((low sodium if preferred))
• 3/4 tsp rubbed or ground sage
• 2 small to medium acorn squash
• 2 tsp olive oil
• fine sea salt to taste
• freshly ground black pepper to taste

Instructions

1. Preheat oven to 400° F and line two baking sheets with parchment paper.
2. Spread the bread cubes out in an even layer on one of the parchment-lined baking sheets. Bake for 10 minutes. Set aside until ready to use.
3. While the bread is in the oven, prepare the acorn squash. Using a sharp chef’s knife, carefully trim a little off the top (including the stem) and bottom of each squash, just enough so that it will stand upright on either side, but not enough to make a hole.
4. Carefully cut each squash in half horizontally.
5. Scoop out the seeds of each squash half with a spoon or ice cream scoop.
6. Place the squash flesh side up on the parchment-lined baking dish.
7. Brush 1/2 teaspoon olive oil onto each squash and sprinkle with salt and pepper to taste. Flip the squash over so that it is flesh side down.
8. Once the tray of bread cubes has been removed from the oven, roast the squash until it is easily pierced through by a fork (approximately 30 minutes).
9. After the squash has been roasting for 20 minutes, make the stuffing. Heat olive oil in a non-stick pan over medium heat.
10. Add the chopped onion and season with salt to taste. Cook on medium until the onion is translucent, about 3 minutes, stirring frequently.
11. Add the chopped pear and cook on medium for another 2 minutes.
12. Turn off the heat and add the bread cubes and the remaining stuffing ingredients. Stir until the bread absorbs the broth. Set aside until ready to use.
13. Carefully flip over each of the squash halves. Tongs work well for this since the squash will be hot. Fill each squash half with the stuffing mixture. Lower the oven temperature to 350° F and bake until stuffing is lightly browned and heated throughout (approximately 10-15 minutes).

19. Jollof Rice

Jollof rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘6’]

You will love this delicious Jollof Rice recipe.

Ingredients

• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 bay leaves
• 5 tbsp tomato puree (or to taste)
• 600 g (3 ¼ cups) basmati rice
• 400 ml coconut milk
• 750 ml (3 ½ cups) water
• 0.5 tsp ground nutmeg
• 0.5 tsp ground cinnamon
• 1 jumbo cube (optional, see notes)
• Salt to taste
• 470 ml (2 cups) vegetable stock
• 3.5-4 tbsp tomato puree
• 1 tsp ground coriander
• 0.5 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.5 tsp ground cinnamon
• 2 tbsp vegetable oil (or olive oil)
• 1 onion (finely sliced)
• 1 tbsp minced garlic
• 370 g (2 cups) basmati white rice
• Salt to taste
• Freshly ground white pepper (or black pepper)

Instructions Non-Instant Pot version:

1. Heat the oil in non-stick pan and add in onion, garlic and bay leaves and 4 tbsp of water, stir and fry for about 5 mins.
2. Add in tomato puree and fry for about 30 seconds.
3. Then add in rice and stir constantly until rice is coated with tomato puree.
4. Transfer the rice mixture in to a rice cooker and add in coconut milk, water, spices and jumbo cube (if using).
5. Mix well and adjust seasoning.
6. Cook according to your rice cooker instructions.
7. About 10 minutes into cooking give the rice a very good stir to make sure all the tomato is well mixed in.
8. When the rice has cooked and the rice cooker switches to the keep warm setting, let it rest in this setting for about 10 minutes.
9. Then open the cover of the rice cooker, fluff up the rice and leave uncovered for about 5 minutes before serving.

Instant Pot version:

1. Mix together stock, tomato puree, coriander, ginger, nutmeg, cinnamon and chilli in a jug and set aside.
2. Select saute on pressure cooker, once it reads “hot” add oil and onion into the insert and saute for 5 mins then press cancel.
3. Add in the garlic, stock and tomato mixture, rice and season with salt and pepper to taste and mix. 
4. Lock the lid, set valve is set to “sealing” position, select pressure cook (or manual), high pressure and 5 mins cook time. (See recipe notes for additional cook time options.)
5. When the cook time ends, turn the Instant Pot off and let the pressure release naturally.
6. Stir the rice, let stand for another 5 mins then serve.

20. Vegan Pumpkin Mac and Cheese

Vegan Pumpkin Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

This Vegan Pumpkin Mac and Cheese is a delicious and savory pumpkin recipe that’s great for fall or any time you need to use up a little extra pumpkin. Rich, creamy, and full of healthy ingredients, this dish is kid-friendly and perfect for everything from holidays and potlucks to quick lunches and easy weeknights.

Ingredients

• 12 oz whole wheat macaroni pasta
• 1 cup raw, unsalted cashews
• 1 cup pumpkin puree
• 3/4 cup soy milk
• 1/3 cup nutritional yeast
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon nutmeg
• fresh cracked pepper

Instructions

1. Bring a large or medium pot of water to boil and cook the macaroni according to package directions.
2. Meanwhile, boil the cashews for 15 minutes. Drain off the excess water.
3. Add the cashews and all of the other pumpkin cheese sauce ingredients to a blender. Blend until smooth. Taste and adjust seasonings if necessary. If the sauce is too thick, add another 2 to 4 tablespoons of soy milk, until the right consistency is reached.
4. When the pasta is done cooking, drain off the excess water. Return to the pot and add the pumpkin cheese sauce. Mix to combine.
5. Garnish with fresh thyme and sage (optional). Serve right away.

21. Baked Chicken Leg Quarters

Baked Chicken Leg Quarters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘6’]

BAKED CHICKEN LEG QUARTERS are seasoned, tender and juicy. Easy to prepare and complete with potatoes and carrots, this simple chicken dinner is so delicious and includes a budget-friendly cut of chicken.

Ingredients

• 4 chicken leg quarters
• 1.5 lbs mini potatoes (cut in half)
• 16-20 mini whole carrots
• 1/3 cup olive oil
• 1/3 cup melted butter
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp poultry seasoning
• 2 tsp kosher salt

Instructions

1. Preheat oven to 375 degrees F and spray a large oven safe baking dish with nonstick cooking spray.
2. In a large bowl, add the potatoes, carrots and olive oil. Toss to coat. Feel free to add some seasonings of choosing to the vegetables. I added just a bit of black pepper.
3. Place vegetables in the baking dish, and place the chicken leg quarters on top of the vegetables.
4. In a small bowl, combine the seasonings.
5. Brush the chicken with some of the melted butter and sprinkle the blended seasonings on the chicken. Set remaining butter aside.
6. Bake uncovered for 60 minutes. At the 55 minute mark, brush the chicken again with some of the remaining butter if there is some reserved. When the skin is crisped to your liking the internal temperature of the chicken reaches 165 degrees (I prefer an internal temperature of 185F myself), it is done.
7. Remove the dish from the oven and allow to rest for 4 minutes before serving.

22. Pan-Seared Lemon Salmon

Easy Pan Seared Lemon Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

This Pan Seared Lemon Salmon is cooked in a garlic, maple and lemon buttery sauce. Ready in 20 minutes; it’s crispy on the outside and soft, tender and flaky on the inside.

Ingredients

• 4 skinless boneless salmon filets (6-oz filets about 1 inch thick)
• ½ teaspoons salt
• pinch of black pepper
• 3 Tablespoons butter
• 1 Tablespoon olive oil
• 1 clove garlic (finely chopped)
• 1 teaspoon maple syrup (or agave)
• 1 teaspoon grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh dill
• sliced lemons (for garnish)

Instructions

1. Sprinkle salt and pepper on the salmon filet.
2. Add butter and olive oil in a large pan over medium-high heat. Once the butter is melted, add the salmon filet.
3. Cook uncovered for 4 minutes, flip the filets over and cook for another 3-4 minutes or until they are fully cooked.
4. During that time, zest the lemon and squeeze the juice on of it.
5. Reduce heat to medium-low. Add garlic, maple syrup, lemon zest, and lemon juice. Continue to cook for two minutes.
6. Transfer the salmon to a serving plate and drizzle the lemon sauce on top of the filets.
7. Sprinkle with chopped fresh dill.
8. Serve immediately.

23. Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Crockpot chicken and stuffing combines simple ingredients like chicken, stuffing, cream of chicken, sour cream, and chicken broth to create an irresistible meal that your family will love!

Ingredients

• 4 Chicken Breasts or 12 Chicken Tenders
• 2 (6 oz) Box of Stuffing
• 1 (10.5 oz) Can Cream of Chicken
• 1 Cup Sour Cream
• ½ Cup Chicken Broth + 1/2 Cup Chicken Broth

Instructions

1. Spray the bottom of your crockpot with canola spray.
2. Place chicken in the bottom of your slow cooker.
3. Sprinkle the stuffing evenly over the top. (you can use just one box if you prefer)
4. In a bowl, add the cream of chicken, sour cream and 1/2 Cup chicken broth. Mix to combine.
5. Pour mix over the top of your stuffing.  Spread evenly.
6. Cook on HIGH for 3-4 hours, LOW for 5-6 hours
7. While cooking pull the chicken and stuffing mixture away from the sides of your crockpot allowing the sour cream, cream of the chicken mixture to fall down the sides a bit during cooking. Make sure you evenly smooth back the mixture to cover all of your stuffing for the rest of the cooking process.
8. Add additional chicken broth (up to 1/4 cup additional if needed) if your stuffing seems a bit dry.
9. Once done cooking, add more chicken broth (up to 1/4 cup additional if needed) if the stuffing still seems a bit dry.
10. Start to break up your chicken pieces with a fork or spoon to shred a bit.
11. Mix well to combine all the flavors.
12. Serve with gravy.

24. Vegetable Strudel

Vegetable Strudel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 small zucchini, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup corn kernels
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated parmesan
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 egg, beaten for wash

Instructions

1. 1. Preheat oven to 400 F (200 C) and line a baking sheet.
2. 2. Heat olive oil in a skillet; sauté onion and garlic until translucent.
3. 3. Add carrot, zucchini, mushrooms; cook until tender; stir in spinach until wilted; season with salt, pepper and thyme.
4. 4. Remove from heat; mix in feta and parmesan.
5. 5. Roll puff pastry on a lightly floured surface; place vegetable mixture along center; fold sides and seal; brush with beaten egg.
6. 6. Bake 25 to 30 minutes until golden; let rest 5 minutes before slicing.

25. Roasted Spatchcock Chicken

Oven Roasted Spatchcock Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

This roast spatchcock chicken is everything you love about juicy, roast chicken without the effort! It’s an easy one pot dinner that the entire family will love, and it cooks up in about an hour!

Ingredients

• 3.5 pounds whole chicken
• 3 tablespoons olive oil (divided)
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lb. baby potatoes (halved if on the large side)
• 2 medium carrots (chopped into 1/2″ chunks)
• 2 medium parsnips (chopped into 1/2″ chunks)
• 1 fennel bulb (halved and sliced)
• 1 tablespoon fresh thyme leaves or 2 teaspoons dried

Instructions

1. Spatchcock the chicken or ask your butcher to do it for you. This may be done 1-2 days in advance. (Access full instructions on how to spatchcock a chicken by clicking the link shared.) Allow the chicken to come to room temperature for 30 minutes prior to cooking.
2. Combine 2 tablespoons olive oil with the paprika, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub all over the chicken and underneath the skin onto the breast meat.
3. Preheat the oven to 400 degrees F. Place the chicken in a large cast iron skillet or a rimmed baking sheet. Toss the potatoes, carrots, parsnips and fennel with the remaining 1 tablespoon of olive oil, thyme, salt and pepper to taste, then place the them in the skillet around the chicken.
4. Roast the chicken for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F. If the chicken begins to brown too quickly, cover it with loosely with foil for the remainder of the cooking time.
5. Remove from the oven and cover loosely with foil and allow to rest for 10-15 minutes before carving. In my experience, the chicken is so tender it comes right off without a knife like a rotisserie chicken! Carve and enjoy!

26. Crockpot Roast Chicken

Crockpot Roast Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT480M · Total: PT485M · Yield: [‘6’]

Crockpot Roast Chicken makes a wonderful tender, juicy rotisserie seasoned whole roast chicken main dish, Sunday supper, or holiday dinner cooked in a slow cooker.

Ingredients

• 1 5 lb whole chicken (, raw, rinsed, and giblets removed)
• 2 Tablespoons Rotisserie Chicken Seasoning
• Salt and Pepper to taste
• 4 celery sticks (, cut into 1″ pieces)
• 1 onion (, sliced into large slices)
• 1 cup baby carrots

Instructions

1. Spray the crockpot or slow cooker with cooking spray.
2. Place onions, celery, and carrots on the bottom of the slow cooker.
3. Rub the Rotisserie Chicken Seasoning all over the chicken. Place the chicken in the slow cooker on top of the onions.
4. Place any additional onions, carrots, and celery around the chicken if they fit.
5. Cook the chicken and vegetables in the slow cooker on low for 8 hours.
6. Let the chicken rest for about 10 minutes before cutting. Serve hot with Crockpot Roasted Potatoes.

27. Vegan Lasagna

Best Vegan Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H · Total: PT1H30M · Yield: 12

This delicious vegan lasagna recipe has dairy-free ricotta, mozzarella, tempeh, spinach and fresh basil, all layered between tasty noodles!

Ingredients

• 16 oz. No-Boil Lasagna Noodles
• 50 oz. Marinara Sauce
• 2 Cups Spinach
• 8 oz. Tempeh, chopped
• 2 Tbsp Olive Oil
• 1 1/2 Tsp Dried Oregano
• 1 Tsp Minced Garlic
• 1-2 Cups Vegan Mozzarella Cheese
• 2/3 Cup Water
• Fresh Basil
• 14 oz. Extra Firm Tofu
• 1/2 Cup Fresh Basil
• 3 Tbsp Nutritional Yeast
• 2 Tbsp Olive Oil
• 1/2 Tsp Garlic Powder
• 1 Tsp Salt
• 1/4 Tsp Pepper
• Juice from 1 Lemon
• 1 Cup Vegan Mozzarella

Instructions

1. Press tofu for at least 15 minutes. You can do this with a tofu press or by wrapping the tofu in a towel and placing something somewhat heavy on top.
2. Add all tofu ricotta ingredients except the basil into a blender or food processor and blend until smooth. Add fresh basil and pulse just until combined, leaving some chunks.
3. Add into a bowl and stir in mozzarella, set aside.
4. In a large pan over medium heat, add the olive oil, tempeh and oregano and mix well. Cook for 5-7 minutes or until tempeh is golden brown and crisp, stirring often.
5. Add garlic and cook for minute longer. Then add the marinara sauce and bring to a simmer, continue cooking for 5 minutes stirring often, then stir in water*.
6. Spray a 9×13 baking pan with non-stick spray and add a cup of sauce to the bottom, evenly spread out.
7. Preheat oven to 375 degrees F.
8. Add a layer of noodles, slightly overlapping them is fine, then add half of the ricotta mixture and evenly spread out – this may take a minute but it will spread, just be sure the noodles stay in place.
9. Add another layer of sauce, approximately 1 1/4 cups, and evenly spread out. Add half of the spinach and sprinkle some fresh basil around the layer. Repeat this process with more noodles, the rest of the ricotta, sauce with spinach and basil, noodles and more sauce.
10. Add the final layer of noodles and sprinkle the mozzarella on top, along with another sprinkle of fresh basil.
11. Spray a piece of aluminum foil with non-stick spray and place spray side down to cover securely, then bake for 60-70 minutes, removing the aluminum foil for the last 10 minutes. You can check that it’s done when the sauce bubbles around the edges and the noodles are cooked when poked with a toothpick.
12. Allow to cool for at least 15 minutes and then serve!

28. Chickpeas Butternut Squash Sauce

Baked Chickpeas with Butternut Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 servings as a side dish, 4 as a main dish’]

This Chickpeas with Butternut Squash Casserole combines two fantastic ingredients – hearty chickpeas and tender, sweet butternut squash – for a side dish that the whole family will love!

Ingredients

• 2 15-oz cans chickpeas ((garbanzo beans), drained and rinsed)
• 1.5 lb butternut squash (, peeled and cubed into ½ inch pieces (about 4 rounded cups))
• 2 tablespoons olive oil
• ½ cup milk
• ¼ cup half n half
• 3 garlic cloves (, peeled)
• 6-8 fresh sage leaves (, roughly chopped)
• Salt to taste ((about 1 teaspoon), freshly ground black pepper to taste)
• 2 teaspoons fresh thyme (, divided (about 10-15 sprigs))
• ½ cup freshly grated Parmesan cheese (or more, to spread on top of the casserole pan)

Instructions

1. Preheat oven to 400F. Grease a large baking sheet with 1 tablespoon olive oil. Add the cubed butternut squash and peeled garlic cloves to the baking dish in one layer, and drizzle with the other tablespoon of olive oil. Roast for 15-20 minutes, or until the butternut squash is fork-tender. Set aside to cool down. Do not turn off the oven yet!
2. In a food processor or blender, combine the milk, half and half, roasted garlic, chopped sage leaves, 1 teaspoon thyme leaves, salt, and pepper. Add half of the roasted butternut squash (about 2 cups) and pulse for a few seconds until smooth.
3. Add the drained chickpeas and the remaining 2 cups roasted butternut squash to a small-medium casserole dish (1.5 – 2.5 quarts). Pour the butternut squash sauce over the chickpeas/butternut squash mixture and stir gently to combine. Top generously with grated Parmesan cheese and the remaining fresh thyme leaves. Add a sprinkling of freshly ground black pepper.
4. Bake for 10 minutes until the casserole is heated through and the cheese starts to melt. Turn on the broiler and set the casserole under the direct heat of the broiler for 2-3 minutes, or until the Parmesan cheese turns golden brown. Keep and eye on it, since the broiler can burn food quickly.Remove the casserole from heat and cool 10 minutes before serving.

29. Orange Glazed Ham

Orange Glazed Ham with a Red Wine Twist is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: 1

Elevate your holiday brunch with an Orange Glazed Ham with a Red Wine Twist as the centerpiece for your table. Talk about making a statement!

Ingredients

• 1 Spiral Cut Glazed Brown Sugar Ham (about 4 pounds), reserving liquid
• 1/2 cup red wine
• 1/4 cup orange juice
• 1/4 cup 100% Pure Maple Syrup
• 1/2 cup Light Brown Sugar
• 1 tablespoon chopped fresh rosemary
• 1 dash salt
• 2 tablespoons Dijon Mustard

Instructions

1. Heat oven to 325 F. Place ham in roasting pan on rack.
2. Pour reserved liquid over ham and cover tightly with foil.
3. Bake 10-12 minutes per pound.
4. In small pan, combine wine, orange juice, syrup, brown sugar, rosemary and salt.
5. Heat to boil then lower to rapid simmer until mixture begins to thicken and reduce, about 10 minutes, stirring frequently.
6. Remove from heat and whisk in mustard.
7. When ham is 10 minutes from being done, remove from oven and increase temperature to 400 F.
8. Remove foil and brush ham thoroughly with glaze.
9. Place ham back in oven, uncovered, about 10 minutes, or until ham reaches internal temperature of 140 F.
10. Remove ham from oven and let sit 10 minutes. Slice and serve.

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