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Recipes for 12/4/20

Menu #1

Turkey, Potato, and Onion Casserole

Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.

Prep: 20 mins

Cook: 1 hr

Total: 1 hr 20 mins

Servings: 12

Yield: 1 9x13-inch casserole


Ingredient Checklist

2 ½ pounds russet potatoes, peeled and cut into 1/4-inch slices

salt to taste

2 cups diced cooked turkey

1 tablespoon extra-virgin olive oil

1 medium onion, sliced horizontally

¼ cup unsalted butter

3 tablespoons all-purpose flour

1 ⅔ cups turkey stock

1 ½ cups grated Parmigiano-Reggiano cheese

1 cup sour cream

¼ teaspoon ground black pepper, or to taste

½ cup bread crumbs

2 tablespoons chopped fresh parsley, or to taste


Instructions Checklist

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Step 2

Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.

Step 3

Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.

Step 4

Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.

Step 5

Bake in the center rack of the preheated oven until bubbly, about 30 minutes.

Step 6

Garnish with parsley and serve warm.

Cook's Notes:

No turkey? Sub leftover cooked chicken. Want an even creamier sauce? Sub milk for the broth. There are lots of ways to make this casserole your own!


Chicken broth can be used instead of turkey broth.


Collard Greens with Yellow Squash

Collard greens are a nutritional superfood, high in many essential vitamins and minerals. In Southern cuisine, collards are traditionally made with large amounts of pork fat and salt, but this version has all the flavor without the saturated fat and sodium.


collard greens (washed and dried) 1 bunch (about 8 oz)

olive oil 2 tbsp

turkey bacon 2 slices

garlic (minced) 2 clove

yellow squash (cut into half moons) 1 med

low sodium vegetable broth 1 cup

black pepper 1/8 tsp


Remove the woody stems that run down the center of the collard leaves. Neatly pile several leaves and tightly roll them up, then slice into ribbons. Repeat for the remaining collard greens.

Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When the oil is shimmering, add the turkey bacon and cook until golden brown, 3 minutes on each side. Remove the bacon and set aside to slightly cool. Dice the bacon once cool.

Heat the remaining 1 tablespoon of olive oil in the same sauté pan over medium heat. When the oil is shimmering, add the garlic and cook until fragrant, 30 seconds. Add the collard greens and squash and cook until the collards have wilted and the squash begins to soften, about 5 minutes. Add the vegetable broth and bring the mixture to a boil. Lower the heat and simmer, covered, until the vegetables are cooked through, 10 minutes.

Add 1/8 teaspoon salt (optional),* the black pepper, and cooked turkey bacon and toss to combine. *Optional salt not included in nutrition analysis; 1/8 teaspoon salt adds 75 mg of sodium per serving.


7-Ingredient Vegan Stuffed Mushrooms

Simple, savory 7 ingredient stuffed mushrooms topped with a black rice-walnut filling and vegan parmesan cheese!

PREP TIME 15 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 15 minutes


1/2 cup black rice (or sub wild or brown rice)

1 scant cup vegetable stock

1 10-ounce package baby portobello or white button mushrooms*

1/4 cup vegan parmesan cheese (plus more for topping // or sub real parm if not dairy-free)

1/4 cup raw walnuts (crushed)

1 1/2 tsp finely minced garlic

1 1/2 Tbsp olive oil (plus more for drizzling/coating)


Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.

Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed – anywhere from 30-45 minutes. Taste to sample doneness – if you prefer a chewier, softer rice, cook longer. If you’re OK with more bite, check around the 25-minute mark.

In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.

Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.

Prepare parmesan cheese if needed. Set aside.

Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.

Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.

Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)

Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.


The Best Vegan Crisp Apple,

The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy, pecan-oat topping. Fall dessert perfection.

PREP TIME20 minutes


TOTAL TIME1 hour 20 minutes


Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly1 month

Does it keep?3 Days



8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible) Nectarines or plums

1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)

2/3 cup coconut sugar (or sub organic cane sugar)

1 1/2 tsp ground cinnamon

3 Tbsp arrowroot starch or cornstarch (for thickening)

1/4 cup fresh apple juice (or water)

3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)

1 pinch nutmeg (optional)


1 cup gluten-free rolled oats

1/2 cup almond meal

1/2 cup unbleached all-purpose flour*

1/2 cup coconut sugar (or sub organic cane sugar)

1/2 cup muscovado sugar (or sub organic brown sugar)

1/2 cup pecans (roughly chopped)

1/4 tsp sea salt

1 tsp ground cinnamon

1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)


Preheat oven to 350 degrees F (176 C).

Peel apples, or plums, or nectarines quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).

Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.



Chef John's Chicken and Mushrooms

This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 2

Yield: 2 servings


2 chicken breast halves, boneless, skin-on

salt and ground black pepper to taste

2 tablespoons olive oil

8 ounces fresh mushrooms, sliced 1/4 inch thick

1 pinch salt

½ cup water

1 tablespoon butter

salt and ground black pepper to taste


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Season chicken on all sides with salt and ground black pepper.

Step 3 Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.

Step 4 Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.

Step 5 Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.

Step 6 Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.

Step 7 Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.

Step 8 Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Grilled Onions and Potatoes

My family loves these tasty potatoes. There are never leftovers. Once the potatoes are all tucked in their foil packets, they can wait overnight to be grilled the next day. Great for camping. Check foil packets at 15 and 30 minutes to ensure they are not burning. May require a few more minutes to ensure all is cooked through.

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings


Ingredient Checklist

1 cup mayonnaise

¼ cup shredded Parmesan cheese

3 cloves garlic, minced

¼ teaspoon red pepper flakes

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

3 large baking potatoes, cut into 1/4-inch slices

1 large sweet onion, sliced

4 12x12-inch squares aluminum foil

cooking spray


Instructions Checklist

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.

Step 3

Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.

Step 4

Cook on the preheated grill until potatoes are tender, about 30 minutes.

Squash & Carrot Saute This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. —Sarah Gamboa, Holland, Michigan

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 5 servings.


  • 2 medium carrots, sliced

  • 4-1/2 teaspoons olive oil

  • 2 yellow summer squash, sliced

  • 1 medium onion, chopped

  • 1 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper


  • 1. In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Poached Pears with Raspberries

For an impressive but fast dessert, serve Wine-Poached Pears with Raspberries. Simmered in sweet white wine, they deliver in flavor and sophistication.


1 cup sweet white wine (such as Gewürztraminer)

½ cup water

2 tablespoons sugar

1 tablespoon fresh lemon juice

.13 teaspoon salt

2 black peppercorns

1 (3-inch) cinnamon stick

4 Bosc pears, peeled, halved lengthwise, and cored

1 cup fresh raspberries


Step 1

Combine first 7 ingredients in a large saucepan, stirring with a whisk. Add pears; cover and bring to a boil. Reduce heat, and simmer 9 minutes or until pears are tender. Remove pears with a slotted spoon. Increase heat to high; bring to a boil. Cook until reduced to 3/4 cup (about 5 minutes). Discard cinnamon and peppercorns.

Step 2

Place 2 pear halves in each of 4 bowls; drizzle with about 3 tablespoons cooking liquid. Top each serving with 1/4 cup raspberries.


Braised Collard Greens

My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Prep: 20 mins

Cook: 1 hr

Total: 1 hr 20 mins

Servings: 8

Yield: 8 servings


Ingredient Checklist

2 pounds collard greens - rinsed, stemmed and thinly sliced

2 pounds fresh ham hocks

½ pound salt pork

3 quarts chicken stock

1 cup chopped onion

2 bay leaves

¼ teaspoon red pepper flakes

2 tablespoons white sugar

salt and freshly ground black pepper to taste

2 teaspoons red wine vinegar


Instructions Checklist

Step 1

Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.

Step 2

Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Clean out the Fridge - Gluten-Free Vegan Stock for the Slow Cooker

Vegetable stock for all your needs without the MSG and chemicals in industrial versions. This helps use up whatever veggies and fruit you might have around. Nothing goes to waste. Add any veggies you might have left over. I use the end pieces of green beans and whatever 'unwanted' outer parts of vegetables I get from cooking and keep them in a bag in the fridge until the next time I make stock. Even the peels of sweet potatoes and turnips make for good stock. Don't throw out anything.

Prep: 25 mins

Cook: 8 hrs

Total: 8 hrs 25 mins

Yield: 8 servings


Ingredient Checklist

2 tablespoons olive oil

4 stalks celery, cut into 4-inch pieces

2 carrots, cut into large chunks

1 potato, cut into large chunks

1 onion, cut into 8 wedges

2 large outer leaves romaine lettuce

½ cup gluten-free beer

2 shallots, halved

1 fennel bulb, outer layers only

½ green bell pepper

⅛ apple

¼ bunch flat-leaf parsley

10 whole black peppercorns

1 wedge lemon

1 (1 inch) piece ginger

2 tablespoons tamari (gluten-free soy sauce)

1 tablespoon vegan Worcestershire sauce (Optional)

2 cloves garlic

1 bay leaf

8 cups water


Instructions Checklist

Step 1

Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.

Step 2

Cook on Low for 8 to 10 hours, or on High for 4 hours.

Step 3

Remove and discard all solid chunks from the liquid using a slotted spoon.

Step 4

Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

Editor's Note:

The nutrition data for this recipe includes the full amount of the vegetables. The actual amount of vegetable nutrients consumed will vary.


As with all diet-specific recipes, check any processed ingredients to assure they adhere to your dietary standards.

Cook's Note:

Store stock in the refrigerator for 3 to 5 days or freeze for up to 6 months.

Celery Salad

A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.

Prep: 10 mins

Additional: 30 mins

Total: 40 mins


Yield: 2 servings


¾ cup sliced celery

⅓ cup dried sweet cherries

⅓ cup frozen green peas, thawed

3 tablespoons chopped fresh parsley

1 tablespoon chopped pecans, toasted

1 ½ tablespoons fat-free mayonnaise

1 ½ tablespoons plain low-fat yogurt

1 ½ teaspoons fresh lemon juice

⅛ teaspoon salt

⅛ teaspoon ground black pepper


Step 1

In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

Banana Oatmeal Bread

This is an old family recipe, and it is very moist!

Prep: 25 mins

Cook: 50 mins

Additional: 5 mins

Total: 1 hr 20 mins

Servings: 12

Yield: 1 9x5-inch loaf


½ cup shortening

1 cup white sugar

2 eggs, beaten

½ teaspoon vanilla extract

1 cup all-purpose flour

1 cup quick cooking oats

1 teaspoon baking soda

½ teaspoon salt

¼ cup milk

½ teaspoon ground cinnamon

1 ½ cups mashed bananas

½ cup chopped raisins (Optional)


Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.

Step 2

Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.

Step 3

Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.

Step 4

raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.


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