Holidays are traditionally “feast” days when people tend to indulge in full meals with family and friends. These holiday-themed recipes are hearty and delicious. But they are also (somewhat) quick, easy, and healthy as well!
Kale and Butternut Squash Minestrone 
Ingredients:
- 1 tablespoon olive oil
- 3/4 cup diced onion
- 1/2 cup thinly sliced celery
- 2 cups 1/2 inch cubed pieces butternut squash, peeled (reserve rest of squash for another time)
- 1 can red kidney beans, rinsed and drained
- 1 can no-salt-added diced tomatoes
- 3 cups water
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 2 cups coarsely chopped kale leaves (lightly packed) stems removed
- 4 tablespoons grated Parmesan cheese
Materials:
- Measuring cups
- Measuring spoons
- Large soup pot/Dutch oven
- Grater
- Peeler
- Cutting board
- Sharp knife
Directions:
- Heat oil in soup pot/Dutch oven over medium-high heat. Add onion and celery; cook and stir 5 minutes or until onion is softened. Stir in butternut squash, beans, tomatoes, water, rosemary, salt, and pepper in Dutch oven. Cover and bring to boil; reduce heat and simmer 30 minutes.
- Add kale; cover and cook 10 minutes or until tender.
- Ladle soup into bowls; sprinkle with cheese.
Chicken Caesar Salad Sandwiches 
If you are not a fan of cooking a turkey, chicken can easily substitute. This recipe calls for a rotisserie chicken, which you can cook on your own but can also be purchased from most grocery stores. Ingredients:
- 3 cups shredded rotisserie chicken (from 1 chicken)
- 2 oil-packed anchovy fillets, finely chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup extra virgin olive oil
- 1/2 oz. Parmesan cheese, grated (about 1/3 cup)
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 4 mini baguettes (or 1 French bread baguette cut into 4 portions), split
- 4 romaine lettuce leaves
Materials:
- Measuring cups
- Measuring spoons
- Medium bowl
- Small bowl
- Blender/Food processor
- Large skillet
- Grater
Directions:
- Place chicken in a medium bowl. Process anchovy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until smooth. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to coat.
- Stir together mayonnaise and garlic powder in a small bowl. Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly among bottoms of toasted bread; cover with bread tops.
Mushroom and Wild Rice Blend
Ingredients:
- 1 can (3-1/2 oz.) mushrooms, stems and pieces
- 1 can (10 oz.) beef broth
- Water
- 1 onion, chopped
- 1/2 cup wild rice, rinsed
- 1 cup long grain rice
- 2 tablespoons butter
Materials:
- Measuring cups
- Measuring spoons
- Medium saucepan
Directions:
- Drain mushrooms; keep liquid. Mix broth, water, and reserved mushroom liquid to make 2 cups. In a medium saucepan over medium eat, add onions to broth and bring to a boil. Add wild rice, reduce heat, cover, and simmer for 20 minutes.
- Add long grain rice. Boil again, reduce heat, cover and simmer for 20 minutes. Add mushrooms and butter. Serve.
Cranberry Walnut Coffee Cake
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 2/3 cup milk
- 1 egg
- 2/3 cup canned whole berry cranberry sauce
- olive or avocado oil to grease the baking dish
Topping:
- 1/2 cup chopped walnuts
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Materials:
- Measuring cups
- Measuring spoons
- Large bowl
- 1 Medium bowl
- 2 Small bowls
- 8 inch square baking dish
Directions:
- Preheat oven 400°. In a large bowl, combine egg, milk and oil. In medium bowl combine flour, baking powder, salt, and sugar; add to large bowl.
- Pour into a greased baking dish. Spread cranberry sauce over batter. In small bowl combine topping ingredients; sprinkle over cranberry sauce. Bake for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a small bowl, combine the glaze ingredients; drizzle over coffee cake.
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