27 Healthy Christmas Dinners

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. Brussel Sprouts with Bacon and Dates

Brussel Sprouts with Bacon and Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1/2 cup dates, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Cook bacon in a skillet over medium heat until crisp; transfer to a plate and reserve the fat.
2. 2. Add olive oil to the pan with bacon fat; add Brussels sprouts and onion, sauté 5–7 minutes until lightly browned.
3. 3. Add garlic and cook 1 minute more.
4. 4. Stir in dates and bacon; cook 2–3 minutes until dates are warm and plump.
5. 5. Season, transfer to a serving dish, and serve.

2. Stuffed Flank Steak

Stuffed Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25–1.5 lb flank steak
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Kitchen twine for tying

Instructions

1. 1. Butterfly the flank steak or open it flat; lightly pound to even thickness.
2. 2. Mix spinach, feta, sun-dried tomatoes, and garlic in a bowl.
3. 3. Spread filling along the center of the steak, roll up tightly, and tie with kitchen twine.
4. 4. Sear in a hot skillet with olive oil on all sides, then transfer to a preheated 375°F (190°C) oven and roast 15–20 minutes for medium-rare to medium (130–135°F/54–57°C).
5. 5. Rest 10 minutes; slice thinly and serve with pan juices.

3. Carrot and Beetroot Salad

Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium beets, roasted and sliced
• 3 medium carrots, roasted or shaved
• 4 cups arugula or mixed greens
• 1/3 cup goat cheese crumbles
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. 1. Roast beets and carrots at 400°F (200°C) until tender, about 25–30 minutes; cool and slice.
2. 2. In a large bowl, toss greens with beets, carrots, goat cheese, and walnuts.
3. 3. Whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing.
4. 4. Drizzle dressing over the salad and toss gently to combine.

4. Whole30 Mashed Potatoes

Whole30 Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds russet potatoes, peeled and cut into chunks
• 2 tablespoons extra virgin olive oil
• 3/4 cup unsweetened almond milk
• 2 garlic cloves, minced
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper to taste
• Chopped chives for garnish (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water.
2. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are fork tender.
3. Drain well and return potatoes to pot.
4. Add olive oil and garlic; mash until smooth.
5. Gradually mix in almond milk until creamy; season with salt and pepper.
6. Taste and adjust seasoning, then serve with optional chives.

5. Turkey Tenderloin

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

Ingredients

• 2 pounds turkey tenderloin, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon paprika or lemon zest

Instructions

1. Preheat oven to 400F (200C). Line a baking sheet.
2. Pat turkey dry; rub with oil, garlic, thyme, rosemary, salt, pepper.
3. Roast on prepared sheet for about 25-30 minutes per pound, or until internal temperature reaches 165F (74C).
4. Remove from oven; rest for 5-10 minutes; slice and serve.

6. Vegan Shepherds Pie

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

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 cups diced carrots
• 1 cup diced onion
• 1 cup diced celery
• 2 cups sliced mushrooms
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 1/2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 2 1/2 pounds russet potatoes, peeled and cut into chunks
• 1/4 cup unsweetened plant milk
• 2 tablespoons olive oil or vegan butter

Instructions

1. In a pot, simmer lentils in 1 1/2 cups vegetable broth until tender, about 20 minutes; drain if needed.
2. Meanwhile, heat olive oil in a skillet and sauté onion, carrots, celery until softened, about 6-8 minutes.
3. Add mushrooms and cook until they release their moisture, about 5 minutes.
4. Stir in garlic, thyme and paprika; cook 1 minute.
5. Add tomato paste and soy sauce; fold in lentils and remaining broth; simmer 5-7 minutes; season to taste.
6. While filling simmers, boil potatoes in salted water until fork-tender; drain.
7. Mash potatoes with plant milk and olive oil; season with salt and pepper.
8. In a baking dish, spread lentil filling in an even layer; top with mashed potatoes; bake at 375F (190C) for 20-25 minutes until top is lightly golden.
9. Let stand a few minutes before serving.

7. Hearty Vegan Cranberry Portobello Pot Roast

Hearty Vegan Cranberry Portobello Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large portobello mushroom caps, stems removed and sliced
• 2 cups baby carrots
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 cups vegetable broth
• 1/2 cup cranberry sauce (unsweetened)
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening

Instructions

1. In a large pot or Dutch oven, heat oil and sauté onion, carrots, and celery until just softened.
2. Add garlic and thyme; cook 1 minute.
3. Stir in mushrooms; cook until they begin to release their juices.
4. Add cranberry sauce, balsamic vinegar and broth; bring to a simmer.
5. Cover and cook 20-25 minutes until vegetables are tender.
6. If a thicker sauce is desired, whisk in the cornstarch slurry and cook until thickened.
7. Season with salt and pepper; serve with mashed potatoes or grains.

8. Vegan Wellington

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

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 1/2 cups finely chopped mushrooms (cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked lentils or 1 cup finely chopped walnuts
• 2 tablespoons breadcrumbs
• 2 teaspoons fresh thyme leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon plant-based milk for glazing

Instructions

1. Preheat oven to 400F (200C).
2. Sauté mushrooms, onion, and garlic in olive oil until moisture evaporates.
3. Stir in lentils or walnuts, breadcrumbs, and thyme; season with salt and pepper.
4. Roll puff pastry into a rectangle; spread filling in the center; fold sides to enclose and seal.
5. Bake 25-35 minutes until pastry is golden brown.
6. Let rest for 10 minutes before slicing.

9. Balsamic Slow Cooker Pot Roast

Balsamic Slow Cooker Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1/2 cup balsamic vinegar
• 1/4 cup tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening

Instructions

1. Season roast with salt and pepper; sear in a skillet with olive oil until browned on all sides.
2. Place sliced onion in slow cooker; top with roast.
3. Whisk together broth, balsamic, tomato paste, and soy sauce; pour over roast.
4. Add rosemary, thyme, and bay leaf.
5. Cover and cook on low 8-9 hours or on high 4-5 hours until the meat is very tender.
6. Remove roast and skim fat from the sauce; whisk in cornstarch slurry if a thicker gravy is desired.
7. Slice the roast and serve with vegetables and the pan sauce.

10. Garlic Mashed Potatoes

Garlic Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds russet potatoes, peeled and cut into chunks
• 4 garlic cloves, peeled
• 4 tablespoons unsalted butter or 3 tablespoons olive oil for dairy-free
• 1/2 cup milk or unsweetened plant milk
• Salt and pepper to taste

Instructions

1. Boil potatoes and garlic in salted water until very tender, about 15-20 minutes.
2. Drain well and return to pot; mash with butter or oil.
3. Gradually add milk while mashing until creamy and smooth.
4. Season with salt and pepper; adjust texture with more milk if needed.

11. Green Beans Almondine

Green Beans Almondine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound green beans, trimmed
• 2 tablespoons olive oil or butter
• 1/3 cup sliced almonds
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Blanch green beans in salted boiling water 2-3 minutes; drain and rinse with cold water to stop cooking.
2. Toast sliced almonds in a dry skillet until golden; set aside.
3. In the same skillet, add oil and garlic; sauté briefly until fragrant.
4. Toss green beans with garlic oil and half of the almonds; finish with lemon juice, salt, and pepper.
5. Top with remaining almonds before serving.

12. Polish Christmas Mushroom Soup

Polish Christmas Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried porcini or mixed mushrooms, soaked in hot water and chopped
• 6 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup coconut milk or dairy-free yogurt

Instructions

1. Soak dried mushrooms in hot water for 15-20 minutes; reserve soaking liquid and chop the mushrooms.
2. In a large pot, melt butter and sauté onion until translucent.
3. Add mushrooms and garlic; cook until fragrant and reduced in size.
4. Pour in broth and add bay leaf; simmer 20-25 minutes.
5. Strain in the mushroom soaking liquid if desired; discard grit.
6. Remove bay leaf; stir in coconut milk; season with salt and pepper; simmer 2-3 minutes.
7. Serve hot with bread or crackers.

13. Shaved Brussel Sprout Salad

Shaved Brussel Sprout Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound Brussels sprouts, trimmed
• 1 large apple, thinly sliced
• 1/3 cup walnuts, toasted
• 1/3 cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Thinly slice Brussels sprouts to shreds.
2. In a large bowl, combine sprouts with apple, walnuts, and cranberries.
3. Whisk together olive oil, lemon juice, mustard, salt, and pepper to form a light vinaigrette.
4. Drizzle dressing over salad and toss to coat.
5. Serve immediately or refrigerate for later.

14. Air Fryer Turkey Breast

Air Fryer Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 lb boneless skin-on turkey breast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat the air fryer to 360°F (182°C).
2. 2. Pat the turkey dry and rub with olive oil; mix the garlic powder, onion powder, paprika, thyme, salt, and pepper, then rub evenly over the meat.
3. 3. Place the turkey breast in the air fryer basket, skin side up, and cook for about 20 minutes.
4. 4. Flip the breast and continue cooking until the internal temperature reaches 165°F (74°C), about 8–12 minutes more depending on thickness.
5. 5. Let the turkey rest for 5–10 minutes before slicing.
6. 6. Slice and serve with your preferred side dishes.

15. Whole Roasted Chicken with Brie and Grapes

Whole Roasted Chicken with Brie and Grapes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 whole chicken (about 4 lb)
• 4 oz Brie cheese, rind removed, sliced
• 1 cup seedless grapes, halved
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• Salt and pepper to taste
• 1/2 cup chicken broth or dry white wine

Instructions

1. 1. Heat oven to 425°F (220°C).
2. 2. Rinse and pat the chicken dry; rub with olive oil and season with salt, pepper, thyme, and rosemary.
3. 3. Loosen the skin over the breasts and tuck thin slices of Brie under the skin; scatter grapes around the chicken.
4. 4. Transfer the chicken to a roasting pan and pour broth around it.
5. 5. Roast until the thickest part reaches 165°F (74°C), about 70–90 minutes depending on size.
6. 6. Let rest 10 minutes, then carve and spoon pan juices over the meat.

16. Garlic Smashed Potatoes

Garlic Smashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 lb small potatoes (red or yellow)
• 6 cloves garlic, minced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped fresh parsley for garnish

Instructions

1. 1. Scrub potatoes and cut any larger ones in half; bring a large pot of salted water to a boil and cook until tender, about 15–20 minutes; drain.
2. 2. Preheat oven to 450°F (230°C).
3. 3. While potatoes cook, combine garlic, butter, olive oil, salt, and pepper in a small bowl.
4. 4. Spread drained potatoes on a parchment-lined baking sheet; smash each potato slightly with a fork or potato press to flatten; brush with garlic butter mixture.
5. 5. Roast potatoes until edges are crisp and browned, 15–20 minutes.
6. 6. Garnish with parsley and serve.

17. Seafood Stew

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

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 (28 oz) can crushed tomatoes
• 2 cups seafood stock or fish stock
• 1/2 cup dry white wine (optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 lb mixed seafood (shrimp, scallops, mussels, firm white fish), cut into bite-sized pieces
• 1/4 cup chopped fresh parsley
• 1 bay leaf

Instructions

1. 1. Heat olive oil in a large pot over medium heat; sauté onion, garlic, and pepper until softened, 5–7 minutes.
2. 2. Stir in tomatoes, stock, wine (if using), paprika, red pepper flakes, bay leaf, and season with salt and pepper; bring to a simmer.
3. 3. Simmer 10–15 minutes to meld flavors.
4. 4. Add seafood; simmer until shrimp turn pink and fish is opaque, mussels open, about 5–8 minutes; discard any that remain closed.
5. 5. Stir in parsley; adjust seasoning and serve with crusty bread.

18. Slow Cooker Turkey Breast with Quinoa Cranberry Dressing

Slow Cooker Turkey Breast with Quinoa Cranberry Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3–4 lb turkey breast, boneless, skinless
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or chicken broth
• 1/2 cup dried cranberries
• 1/2 cup diced celery
• 1/2 cup diced apple
• 1/2 onion, finely chopped
• 1 teaspoon dried sage (or 1 tablespoon fresh sage)
• Salt and pepper to taste
• Optional: 1/4 cup chopped pecans

Instructions

1. 1. Rinse quinoa; in a bowl, combine quinoa, broth, cranberries, celery, apple, onion, sage, salt, and pepper.
2. 2. Season turkey with salt and pepper; rub with olive oil.
3. 3. Spread quinoa cranberry dressing in the bottom of the slow cooker; place turkey breast on top.
4. 4. Cook on low for 6–8 hours, or until the turkey reaches 165°F (74°C).
5. 5. Let rest 10 minutes before slicing; spoon dressing around the slices.

19. Roasted Parsnip Soup

Roasted Parsnip Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb parsnips, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken stock
• 1 cup milk or cream
• 2 tablespoons olive oil
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Optional: squeeze of lemon juice

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss parsnips with 1 tablespoon olive oil, salt, and pepper; roast on a sheet pan until golden and tender, 25–30 minutes.
2. 2. Meanwhile, sauté onion in remaining olive oil until translucent, 5–7 minutes.
3. 3. Add garlic and thyme; cook 1 minute more.
4. 4. Transfer roasted parsnips to a pot; add stock; simmer 10–15 minutes to blend flavors.
5. 5. Puree with an immersion blender until smooth; stir in milk; season with salt, pepper, and lemon juice if using.
6. 6. Ladle into bowls and serve.

20. Cornish Hens with Rosemary Wine Sauce

Cornish Hens with Rosemary Wine Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 Cornish hens, about 2.5–3 lb total
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1 teaspoon butter (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional to thicken)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Pat hens dry; season with salt and pepper; rub with olive oil, garlic, and rosemary.
3. 3. Roast on a rack in a roasting pan until skin is golden and the internal temperature reaches 165°F in the thigh, about 60–75 minutes, depending on size.
4. 4. Transfer hens to a resting board; pour pan juices into a small saucepan.
5. 5. Simmer wine and stock in the pan until reduced by half; whisk in butter or optional slurry to thicken.
6. 6. Carve hens and serve with rosemary wine sauce spooned over.

21. Caprese Christmas Wreath

Caprese Christmas Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 16 oz fresh mozzarella balls (bocconcini) or 1 1/2 cups sliced fresh mozzarella
• 2 pints cherry tomatoes, halved
• 1 cup fresh basil leaves, whole
• 2 tablespoons extra-virgin olive oil
• 1–2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions

1. 1. Arrange a large circular platter and lay basil leaves in a ring to form the wreath base.
2. 2. Alternating tomato halves and mozzarella balls, place in concentric rings to create a wreath pattern.
3. 3. Tuck extra basil around the wreath and drizzle with olive oil.
4. 4. Finish with a light drizzle of balsamic glaze and season with salt and pepper.

22. Roasted Butternut Squash with Bacon

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

Ingredients

• 1 medium butternut squash (about 2 to 2.5 lb), peeled, seeded, and cubed
• 4 slices bacon, chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Optional: 1/2 teaspoon thyme

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Toss squash with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast 25–30 minutes until tender and golden.
3. 3. In a skillet, cook bacon until crispy; drain off some fat, leaving a little in the pan.
4. 4. Toss roasted squash with onion, bacon, and maple syrup; return to oven for 5–7 minutes to glaze.
5. 5. Adjust seasoning and serve hot.

23. Broccoli Kale Salad

Broccoli Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups broccoli florets, finely chopped
• 4 cups kale, stems removed, finely shredded
• 1 medium carrot, shredded
• 1/3 cup sunflower seeds
• 1/3 cup dried cranberries
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. Whisk together dressing ingredients in a small bowl until emulsified.
2. 2. Toss broccoli and kale in a large bowl; add carrot, seeds, cranberries, and cheese.
3. 3. Pour dressing over salad and toss until everything is coated.
4. 4. Let salad rest for 10–15 minutes to meld flavors, then serve.

24. Low Carb Sweet Potato Casserole

Low Carb Sweet Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups mashed sweet potato (about 1 large)
• 2 cups riced cauliflower
• 1/4 cup unsweetened almond milk
• 2 tablespoons unsalted butter, melted
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil for greasing the dish

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a shallow baking dish with olive oil.
2. Steam or microwave the cauliflower until tender, then mash until smooth.
3. In a bowl, combine mashed sweet potato, almond milk, melted butter, garlic powder, cinnamon, salt, and pepper until well mixed.
4. Fold in half of the cheddar cheese, then spread the mixture in the prepared dish.
5. Top with the remaining cheddar cheese.
6. Bake 20–25 minutes until hot and bubbly; if desired, broil 1–2 minutes to brown the cheese.

25. Vegan Green Beans with Nutritional Yeast Sauce

Vegan Green Beans with Nutritional Yeast Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound green beans, trimmed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon all-purpose flour (or 1 tablespoon cornstarch) to thicken
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Optional: 1 teaspoon lemon juice

Instructions

1. Blanch or steam the green beans until tender-crisp, then drain.
2. Whisk almond milk, nutritional yeast, flour, and broth in a small saucepan; simmer until slightly thickened, 3–5 minutes; season with salt, pepper, and optional lemon juice.
3. Toss hot beans with the sauce and serve.

26. Crock Pot Whole Chicken

Crock Pot Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 whole chicken (3.5–4.5 lb), giblets removed
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 carrots, cut into chunks
• 1 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: 1 tablespoon lemon juice

Instructions

1. Season the chicken generously with salt and pepper; rub with olive oil.
2. Layer onion, garlic, and carrots in the slow cooker; add lemon juice if using.
3. Place the chicken on top and pour in the broth; sprinkle thyme and rosemary.
4. Cover and cook on low 6–8 hours or high 4–5 hours, until the chicken reaches 165°F (74°C).
5. Rest 10 minutes, carve, and spoon some juices over the meat before serving.

27. Vegan Stuffed Butternut Squash

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

Ingredients

• 2 medium butternut squash, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 cup kale or spinach, chopped
• 1/2 cup canned chickpeas, rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: 2 tablespoons fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Place squash halves on a baking sheet, cut side up; brush with half the oil, season, and bake 25–30 minutes until tender.
2. Meanwhile, cook quinoa in vegetable broth until fluffy, about 12–15 minutes.
3. Sauté onion in remaining oil until translucent; add garlic, mushrooms, and kale; cook until tender. Stir in chickpeas.
4. Fold cooked quinoa into the vegetable mixture and season to taste.
5. Stuff each squash half with the filling and bake 10–15 minutes more. Garnish with parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.