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Cajun Stuffed Peppers

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Cajun stuffed peppers-1

These Cajun Stuffed Peppers are ridiculously delicious. They are so hearty and just jam-packed with good things, such as quinoa, brown rice, kale, tomatoes, onions, and (of course) green peppers. It almost sounds like there might be too many healthy ingredients assigned to one dish and that flavor might be a little lacking, but we assure you that this couldn’t be further from the truth. There is only 1/4 pound of andouille sausage in these for that cajun flare, so you can feel good about feeding your family only a small amount of meat here. Oh, and the prep time is only like 5 minutes! Give these a try the next time you’re up for serving the ones you love something fabulously different, but oh, so satisfying.

Cajun stuffed peppers ingredients - 1

Tips (unsponsored): If you don’t eat much quinoa or brown rice, you can buy just the amount you need for this recipe in the bulk section of Sprouts. This will eliminate bags of half-used grains going stale and wasting in your pantry. This is also true for spices.

Let your kids tear some kale and run their (clean) fingers through the grains – this is such a fun sensory experience for them! As you prepare and enjoy these stuffed peppers with your loved ones, teach them a few things about the nutrients they are feeding their bodies:

  • Quinoa provides you with more and better protein than other grains.
  • Kale contains lots of fiber, which is important for a healthy liver.
  • Green peppers offer important vitamins that help to keep you from getting sick, like vitamins C and E.

Let’s learn a few things about the Cajuns:

  • The word “Cajuns” is probably just the mispronunciation of the word “Acadiens” (migrants from Canada to Louisiana).
  • So much of the Cajun lifestyle did and continues to revolve around the Roman Catholic religion.
  • Cajun food is largely influenced by the crops available close to home, such as rice, peppers, shrimp and crawfish.

Adapted slightly from: Cajun Stuffed Peppers

Cajun Stuffed Peppers collage

Cajun Stuffed Peppers
 
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Difficulty: Easy
Est. Cost: $13
Serves: 4 servings
Ingredients
  • 1 cup long-grain brown rice
  • ⅓ cup quinoa
  • 2 large green bell peppers, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • ¼ pound andouille sausage, finely chopped
  • 3 cloves garlic, chopped
  • ½ teaspoon dried thyme
  • Large pinch of allspice (optional)
  • Kosher salt
  • 1 14 -ounce can low-sodium diced tomatoes
  • 1 c chicken STOCK
  • 1 small bunch kale, stems removed, leaves chopped small
  • Chopped fresh parsley, for topping (optional)
Instructions
  1. Bring a medium saucepan of water to a boil; add the brown rice and boil 10 minutes. Stir in the quinoa and cook until both grains are tender, about 15 more minutes. Drain well and set aside.
  2. Meanwhile, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap; microwave 10-11 minutes.
  3. Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the sausage, garlic, thyme, allspice and ½ teaspoon salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes.
  4. Add the tomatoes and STOCK to the pan. Pile the kale on top, cover and cook until the kale wilts, about 2 minutes. Stir the kale into the sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes.
  5. Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley.
Nutrition Information
Calories: 475 Fat: 16 g Saturated fat: 4 g Carbohydrates: 68 g Sodium: 773 mg Fiber: 9 g Protein: 18 g Cholesterol: 19 mg

 

Cornbread Stuffing

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cornbread stuffing -1

There are lots of different kinds of stuffings out there… sausage stuffing, stuffings with bacon or apples… stuffings with southern or southwestern flare. The problem we have with stuffings that call for meat is that there is already usually so much meat going on at Thanksgiving without getting even more of it via your stuffing. We like this recipe for a few reasons: 1) it doesn’t call for (or need meat to make it great)  2) you don’t have to remember to leave bread out to dry the day before 3) It is the perfect balance between dry and moist, because some people prefer a drier stuffing than others. This recipe only involves 35 minutes of prep time – pretty great for a stuffing. The cornbread makes it sweet and all of the fresh herbs make it really flavorful. You just can’t go wrong here.

cornbread stuffing ingredients-1

Tip (unsponsored): You can make this cheaper by making your own cornbread using a box mix. The cornbread at our local grocery store (Fry’s/Kroger) ran us about $4 per container, and we used almost 2 full containers. A box of Jiffy cornbread mix is around fifty cents, not including the egg or whatever it calls for.

Also, the herb butter recipe here makes twice as much as needed for the stuffing. If you don’t want extra herb butter for your turkey or another purpose, only make half of the herb butter.

Have your kids help you remove the herb leaves from their stems, taking note of how wonderful they smell, thus creating a memory with you in the kitchen. As you prepare and enjoy this stuffing with your family, teach them about some of the health benefits of some of the ingredients:

  • Sage has lots of vitamin K, which helps you stop bleeding when you get a cut.
  • Thyme provides your body with manganese, which helps you have healthy bones.
  • Because of its vitamin A, rosemary helps you to have healthy eyes and vision.

Here are a few facts about Thanksgiving:

  • Turkey wasn’t served at the first Thanksgiving in 1621. They probably ate deer, geese, or seafood.
  • Forks weren’t invented in time for the first Thanksgiving, so they used knives and spoons.
  • The President of the United States pardons 1 turkey from being eaten each year. Lucky!

Adapted slightly from: Katie Lee’s Cornbread Stuffing

Cornbread Stuffing
 
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Author:
Difficulty: Easy
Est. Cost: $20
Serves: serves 8 to 10
Ingredients
  • NOTE: this recipe makes twice as much herb butter than needed for stuffing. If you don't want extra herb butter for your turkey or for another purpose, only make half of the herb butter.
  • For the herb butter:
  • 2 sticks unsalted butter, at room temperature, plus more for the baking dish
  • 3 tablespoons minced fresh sage
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced fresh rosemary
  • Kosher salt and freshly ground pepper
  • For the stuffing:
  • 2 large onions, finely diced
  • 3 celery stalks, finely diced
  • 9 cups cubed cornbread (homemade or store-bought)
  • 1 large egg, lightly beaten
  • 1 cup low-sodium chicken STOCK
  • ¾ cup whole milk
  • Kosher salt and freshly ground pepper
Instructions
  1. Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  2. Make the stuffing: Melt ½ cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  3. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken STOCK, milk and ¾ teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

 

 

Oven-Roasted Turkey with Gravy (plus video snippet on prepping the turkey)

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turkey gravy -1

In theory, it’s pretty easy to cook a turkey. Just put in the oven for a couple hours, right? Oh, and if you put it in an oven bag, you’re sure to get a perfect result. Pah! Unfortunately, we think people usually feel some degree of trepidation when they realize that their assignment is turkey this year. We certainly felt that way years back when it was our turn to produce a lovely bird on the appointed day and time.

thanksgiving turkey 2-1

SO, we did extensive research and combined a couple methods that we thought would result in a flavorful, non-dry (and certainly not underdone) turkey. Brining it for about 24 hours means this turkey is moist (for lack of a better word… apparently “moist” is the #1 most hated word in the English language) and all of the aromatics really penetrate the meat, so you’re left with a really flavorful turkey. Leaving it in the fridge uncovered for about 1.5 days may seem unsanitary and counter-intuitive, but rest assured that your turkey will NOT go bad (as long as your fridge is as cool as it should be) and it ensures the skin of your turkey will be a nice, golden brown and on the crisper side. It does take some forethought, but this turkey is as good as it gets for an oven-roasted version.

thanksgiving turkey 1-1

Tip (unsponsored): Buying a turkey that isn’t frozen ensures that you will not be in panic mode come prepping time. We can’t tell you how many times we’ve heard of frozen turkeys not being thawed in time… they take days to thaw! Also, do not fill the cavity of your turkey. It will thwart your cooking time, as stuffed turkeys take longer to cook. Your turkey will receive plenty of flavor from the aromatics that you have laid him to rest on in the oven, not to mention from the herb butter.

turkey gravy ingredients-1

This is the gravy during the “whisk in flour, cook 4 – 5 minutes” step. We had too much flour here – see how dry that is? We ended up adding a bit of chicken stock. The recipe below should work out for you, as we’ve adjusted the flour measurement.

thanksgiving turkey herb bundle - 1

Have your kids help you pluck rosemary leaves from their stems and mix the herb butter. Don’t forget to have them breath in the lovely aromas of the herbs, thus creating a good Thanksgiving memory with you in the kitchen. Let them watch you during the preparation process. They will be mezmorized. As you prepare and enjoy this turkey with your family, teach them about some of the health benefits that turkey offers:

  • Turkey is a very lean, filling protein, which is helpful in making sure your insulin levels stay healthy after a meal.
  • Turkey provides your body with all of the B vitamins, which help your body make healthy, new cells.
  • Turkey offers selenium, which helps to protect those new cells from damage.

Interesting fact about turkey:

  • Apparently, the amino acid in turkey that is charged with making you sleepy is no more present in turkey than it is in any other food. It’s all those carb-rich sides that make you feel sleepy.

 

Oven-Roasted Turkey with Gravy
 
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Author:
Difficulty: Easy
Est. Cost: $27
Ingredients
  • For the brine:
  • 3 gallons of water
  • 3 cups kosher salt
  • 1.5 cups sugar
  • ¾ cup back peppercorns
  • ice, to keep the water cold for 24 hours
  • To prepare the turkey:
  • 18-18.5 lb turkey, not frozen
  • paper towels
  • oven bag (and flour, for dusting the bag)
  • 3 sticks butter (soft enough to mix but still cold)
  • ½ cup fresh sage, chopped
  • ¼ cup fresh rosemary, chopped
  • 1 cup fresh parsley, chopped
  • 2 tsp salt
  • Aromatics, for gravy:
  • kitchen twine
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 head garlic, cut in half
  • 3 bay leaves
  • A packet each (about .75 oz each) of:
  • fresh thyme
  • fresh sage
  • fresh rosemary
  • 1 bunch parsley
  • 2 T fennel seeds
  • 1 tsp red pepper flakes
  • For gravy:
  • juices from cooked turkey
  • ¼ to ½ cup flour
  • 1 carton chicken STOCK, to be used as needed
Instructions
  1. Assuming that you are eating your turkey on a Thursday....
  2. Monday night: Make the brine by combining the water, salt, sugar and peppercorns. Bring the brine to a boil (this may require a couple pots or a large stock pot), mixing until dissolved. Allow to cool to room temperature.
  3. Place the turkey in a cooler and add the cooled brine. The water must be kept chilled, so continually add ice. The turkey tends to float to the top, so add a weight, such as a pot or pan, so the turkey to submerge the turkey. Brine for 24 hours.
  4. Tuesday night: Remove the turkey from the brine. Pat dry inside and out with paper towels. Make the herb butter by mixing the butter, sage, rosemary, parsley and salt. Gently separate the skin from the flesh over the breast and thigh areas so you can apply the herb butter under the skin, then spread the herb butter under the skin of the breasts and thighs of the turkey. Rub the extra or butter all over the turkey.
  5. Prepare the aromatics for the gravy by scattering the onions, carrots, celery, garlic and bay leaves at the bottom of your roasting pan. Tie the time, sage, rosemary and parsley in a bundle with twine and place it with the aromatics. Sprinkle the fennel and red pepper flakes over the aromatics. Place the turkey on top of the aromatics. Place the roasting pan in the fridge and leave uncovered until cook time.
  6. Thursday: four hours before you want to carve it, place the turkey and all the aromatics in a flour-dusted oven bag. Return it to the roasting pan.
  7. Cook the turkey at 350° for 3 hours. The breast should register at 170° on a meat thermometer, and the thighs at 180. Avoid bones when checking the temperature. Remove from oven and let it rest 30 minutes before carving.
  8. Meanwhile, begin the gravy: Extract the juices from the turkey bag by cutting holes in the bag and letting the juices run out into a container. Over medium heat, whisk 1 cup of the turkey juice to a sauce pan with ¼ cup flour. Cook for 45 minutes, add the remaining turkey juices, and bring to a boil. Reduce to a simmer and continue to simmer for 10 to 15 minutes. Add some stock and salt as needed. Let it sit for 15 minutes, then skim off the excess fat. Reheat just before serving, if necessary.

 

Chocolate Peanut Butter Pie (plus video snippet on cooking the chocolate layer)

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chocolate peanut butter pie 2 - 1

It’s no secret that we’re peanut butter and chocolate fans. That salty/sweetness may be our favorite dessert combination (confession: soooooo as a kid, I, the mom, would remove most of the chocolate from around the peanut butter centers of any Reese’s cups I’d procured during the holidays and proceed to smoosh all the peanut butter together and eat it in one giant ball. I know: wow). While pumpkin and fruit pies are all well and good, our first choice is something chocolate-based. This is the best chocolate peanut butter pie we’ve made, partly because the peanut butter is so prominent. It’s right there at the bottom, so it’s the first real flavor you get after the crumbly crust. Then you get the creamy, pudding-like chocolate layer, which is fabulous and extra satisfying because you’ve actually cooked it yourself and whipped it into submission (love that line from Julie & Julia!). Then comes a thick layer of homemade whipping cream (please, never use Cool Whip. See below how to make homemade whipping cream). This is truly a pie that you can be proud of.

chocolate peanut butter pie 1 - 1

Tip (unsponsored): We use mini semi-sweet Ghirardelli chips so we don’t have to chop chocolate.  Be sure and adhere to the direction to whisk half the hot milk into the egg mixture – don’t dump it all in from the get-go. This is called “tempering the eggs,” which introduces the eggs to some heat so the eggs can acclimate a bit before being hit with more heat. Failure to do so may result in scrambled eggs, and that would make your pie gross. Also, be sure to whisk constantly once you add the egg mixture to the milk. On this induction cook top, it took us 4 minutes and 45 seconds to reach the consistency of pudding once we added the rest of the egg mixture to the hot milk, stirring constantly. It takes us a few more minutes when cooking it on the stove top. It is done when it’s the the consistency of pudding.

To make homemade whipping cream, use a hand mixer to whip 2-3 cups of heavy whipping cream (usually comes in a milk carton-looking container in the dairy section) until soft peaks form. Then add a teaspoon of vanilla and ½ cup powdered sugar (or more, to taste). Mix again until you’ve reached the desired consistency. If your cream begins to move from smooth to clumpy, you are over-mixing).

You can make this pie in stages if you don’t have a chunk of time together: bake the crust, make the peanut butter layer later, and the chocolate layer later or the next day. Make the whipping cream just before serving.

Coffee intensifies the flavor of chocolate. If you are like us and don’t drink coffee but use tiny amounts to cook with: I’ve been known to bring a tiny sample cup of 2 T. coffee home with me from Sprouts. Tee-hee-hee. Right or wrong, I figure it doesn’t matter to them if I take it home with me to make a scrumptious pie or throw it down my gullet in the store. 1 tsp of coffee grounds would work fine too if you have a coffee-drinking neighbor. Or, just omit it!

Have your kids help you break up the chocolate graham crackers to put in the food processor (or you could put them in a gallon freezer bag to hit with a mallot). They can also help sprinkle the pie with more chocolate chips and peanuts.

Adapted slightly from: Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie
 
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Difficulty: Easy
Serves: 9 inch pie
Ingredients
  • Crust:
  • 30 chocolate wafer cookies or 14 graham cracker sheets
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • Peanut butter layer:
  • 1 cup peanut butter
  • ⅓ cup confectioner's sugar
  • Chocolate layer:
  • 2 cups milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons brewed coffee, cooled (or 1 tsp grounds)
  • ½ teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped
  • 1 Chocolate Crumb Crust
  • Homemade whipped cream, shaved chocolate and peanuts, for topping (optional)
Instructions
  1. Crust:
  2. Preheat the oven to 350 degrees F. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.
  3. Peanut butter layer:
  4. Beat the peanut butter with the confectioners' sugar until smooth and spread in the crust.
  5. Chocolate layer:
  6. Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 to 6 minutes (you want it to be the consistency of pudding). Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.
  7. Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

 

Classic Green Bean Casserole (plus video snippet on frying the onions)

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Green bean casserole fat hand-1

Eating this dish has us asking why on earth we save green bean casserole for ONE time a year?! Sure there are lots of variations of this classic Thanksgiving dish, but we would venture to say that most people want to experience some nostalgia when eating a green bean casserole alongside their turkey. This recipe is the best “from scratch” version we’ve made thus far: the fried red onions are FANTASTIC and deliver the perfect amount of needed tangy saltiness, and what’s underneath is exactly what one tends to want in this traditional dish.

Green bean casserole plated-1

Now, let’s be honest and point out that this might not be the right option for you if you have multiple things going on come Thanksgiving morning, as it takes much more time and effort than does the canned version. If green bean casserole is more of a novelty item on the table at your Thanksgiving dinner and no one cares too much about it, go for the canned variety and skip the bother. BUT if your party does appreciate a great casserole and this is your only assignment (plus maybe a pie or something else that can be made ahead of time), this is a total winner. This is how a green bean casserole was meant to taste, with fresh beans, mushrooms, thyme, garlic and onions (and not so many ingredients you can’t pronounce).

Green bean casserole ingredients - 1

Tip: The temperature of your oil will drop some when you add your onions. We began frying our onions when the deep-fry thermometer registered 360 degrees and fried at 300 degrees for four and a half minutes (the temperature dropped to 300 on it’s own). To make sure you aren’t scrambling at the last minute, you can cover and refrigerate the casserole for up to 4 hours, but keep the topping at room temperature.

Have your kids help you remove the thyme leaves from their sprigs (if the sprigs aren’t soft) and dump ingredients. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Fresh green beans provide your body with folic acid, which can help with depression by making sure that feel-good hormones do their jobs.
  • White mushrooms are good for your heart because they can help keep plaque from hardening your arteries.
  • Eating red onions can help keep your blood sugar balanced.

A few interesting (?) facts:

  • The green bean casserole was invented in a Campbell’s Soup Company test kitchen in the 1950’s.
  • So, unlike many dishes where a “from scratch” classic is made easier over time using canned & frozen ingredients, here we have a recipe where the original is a canned version and is devised to be made “from scratch.”
  • Almost half of the cans of cream of mushroom soup purchased today are used to make green bean casseroles.

Adapted slightly from:Classic Green Bean Casserole

Classic Green Bean Casserole (plus video snippet on frying the onions)
 
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Difficulty: Easy
Est. Cost: $19
Serves: 6 to 8 servings
Ingredients
  • For the topping:
  • 1 large red onion, thinly sliced lengthwise
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • Kosher salt
  • For the casserole:
  • Kosher salt
  • 2 pounds green beans, trimmed and halved
  • 3 tablespoons unsalted butter
  • 1 pound white button mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken STOCK
  • Pinch of cayenne pepper
  • ½ cup grated parmesan cheese (about 1 ounce)
Instructions
  1. Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
  2. Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
  3. Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
  4. Whisk in the half-and-half, chicken stock, cayenne and ½ teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish (or 9X13). (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
  5. Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

 

Spiced Chicken with Apples

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spiced chicken with apples fat finger-1

It’s no secret that chicken breasts aren’t our favorite part of the chicken. We prefer the richer, more succulent dark meat. However, we do realize that there is a time and place for the leaner breast meat. This is a nice dish to add to your rotation if you eat a lot of chicken breast and want to change it up a bit. This dish scores major points in the nutrient and low-calorie categories, coming it at just 380 calories per serving. Allspice and turmeric are both very unique in flavor, and this dish adopts the wonderful practice used by many other cultures to add flavor to food via spices instead of sugar, fats and salt. Fruit and poultry is always a beautiful sweet-and-savory combination, and the red onions, lemon and Swiss chard lend extra vitamins and different flavors. This is a delicious meal you can feel great about the next morning.

spiced chicken with apples -1

Tip (unsponsored): If you have one locally, Sprouts is a great place to buy spices as you can buy just a teaspoon at a time if you are worried about committing to an entire jar for fear that it will end up in your spice cabinet, untouched, 5 years later.

spiced chicken with apples ingredients-1

Have your kids help you juice the lemon and dump spices, taking note of their unique fragrances and the vibrant color of the turmeric. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • When you bite and chew apples, you increase your saliva, which helps prevent tooth decay.
  • Red onions may help lower your chances of cold sores, thanks to their anti-bacterial properties.
  • Swiss chard can help you have more energy.

Since this recipe calls for turmeric and allspice, which remind us of Indian cuisine, let’s learn a few things about India and it’s people:

  • Hockey is a popular sport in India.
  • Indians eat an unleavened bread that they cook on a griddle and brush with butter or oil called chapati.
  • India is home of the smallest pigs, which only weigh 10 pounds.

From: Spiced Chicken with Apples

Spiced Chicken with Apples
 
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Author:
Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 4 skinless, boneless chicken breasts (about 6 ounces each)
  • Kosher salt and freshly ground pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon turmeric
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons
  • 2 Gala apples, cut into wedges
  • 1 red onion, sliced
  • Juice of 1 lemon
  • ½ cup chicken STOCK
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 bunch Swiss chard, chopped (stems and leaves separated)
Instructions
  1. Season the chicken with ½ teaspoon salt, a few grinds of pepper, the allspice and turmeric. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside. Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes.
  2. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken stock and honey. Bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 minutes.
  3. Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.
Nutrition Information
Calories: 380 Fat: 14 g Saturated fat: 3 g Carbohydrates: 24 g Sodium: 630 mg Fiber: 4 g Protein: 39 g Cholesterol: 110 mg

 

Patty Melts with Apple Slaw

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patty melts with apple slaw-1

Patty Melts are almost always tasty, and this one’s no exception. What might be a little more unique to this one is that it’s only 457 calories, including the apple slaw. Yesssssss. The slaw is tangy and sweet, and tastes amazing piled on the sandwich. Beef, sauteed onions and melted swiss cheese is a threesome marriage made in heaven… that sounds wrong. But it tastes so right. Be sure not to overwork the beef, as this will result in a tough, dry patty. In fact, we like to rip the plastic wrap right off the beef and divide it right there in the foam tray by cutting it with a sharp knife, and then just barely molding it to form a patty. The less you handle it, the better. This is a really fun and delicious way to change up dinner time.

patty melts with apple slaw ingredients - 1

Tips (unsponsored): Good bread is a must for us when it comes to burgers and sandwiches. Check with a local bakery to see if they sell rye or marble rye and buy it from them. We snag ours through the drive-through at Kneader’s. It’s around $5 for a big loaf, more than enough for this recipe.

We mixed mayo and dijon mustard (as the recipe calls for) for half the family and mayo and whole grain mustard for the other half. Go with whatever your family like best!

Have your children help you combine the apples and vegetables for the slaw and spread the bread with dijonnaise. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • The vitamins in red cabbage have been said to help you look younger longer.
  • Green apples are very high in fiber and help keep your digestive tract clean.
  • Rye helps you feel more full than other types of bread.

The patty melt is said to have originated in California, but it’s hamburger-esqe properties turn our minds to Germany, so let’s learn a few things about it:

  • Germans dang near worship soccer.
  • College is free in Germany.
  • Most businesses are closed on Sundays.

Adapted slightly from: Patty Melts with Apple Slaw

Patty Melts with Apple Slaw
 
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Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • ½ small head red cabbage, shredded (about 3 cups)
  • 1 small Granny Smith apple, cut into matchsticks
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • ¼ cup dijonnaise (or dijon mustard mixed with mayonnaise)
  • 2 tablespoons apple cider vinegar
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 onion, sliced
  • 12 ounces ground beef sirloin (about 80/20 leanness)
  • 4 thin slices light Swiss cheese (about 3 ounces)
  • 8 slices rye or marble rye bread
Instructions
  1. Make the slaw: Combine the cabbage, apple, carrot and scallions in a bowl. Add 2 tablespoons dijonnaise and the vinegar; season with salt and pepper and toss. Set aside.
  2. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season with salt and pepper. Transfer to a bowl and wipe out the skillet.
  3. Preheat the broiler. Line a baking sheet with foil. Form the beef into four ¼-inch-thick oval patties; season with salt and pepper. Transfer to the prepared baking sheet. Broil until cooked through, about 3 minutes. Turn and cook another minute or 2 if needed. Top with the sauteed onion and cheese and continue broiling until the cheese is just melted, about 30 seconds.
  4. Spread 4 slices bread with the remaining 2 tablespoons dijonnaise; top with the patties and remaining bread. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Working in batches, add the sandwiches and cook until golden, 1½ minutes per side, reducing the heat as needed. Serve with the apple slaw.
Nutrition Information
Calories: 457 Fat: 16 g Saturated fat: 9 g Carbohydrates: 48 g Sodium: 738 mg Fiber: 6 g Protein: 30 g Cholesterol: 79 mg

 

Roasted Corn and Chicken Chowder

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roasted corn and chicken chowder-1

The thing we love most about soups and chowders is that it’s easy to pack in lots of vegetables, herbs and flavor (and little to no meat) without adding tons of calories. This gorgeous, vibrant chowder is packed with sweet potatoes – a known superfood. If you or your children are leery about sweet potatoes, start by using half russets, half sweet potatoes in this recipe. You really won’t even notice the sweet potatoes and your children will think they are carrots. Make it a point to taste the sweet potato and you will see how delicious and slightly sweet they are, eliminating your trepidation for future sweet potato encounters. A word about the difference between sweet potatoes and yams: sweet potatoes are almost always mislabeled as “yams” in the supermarket. Apparently, true yams (which aren’t tapered at both ends and have a thick, bark-like skin) aren’t even grown here, in the U.S. and are natives of Asia, the Caribbean, and West Africa. So, unless you’re in a pretty posh American grocery store or an ethnic food store, you probably haven’t ever seen a true yam (http://colinpurrington.com/projects/yams-versus-sweet-potatoes/). That said, it’s pretty safe to say that anything labeled “yams” or “sweet potatoes” are, in fact, all sweet potatoes, just different varieties ranging from the deep orange flesh of the “garnets” and “jewels” to the lighter varieties with almost white flesh. Use whatever kind you like best for this recipe! The deep orange-fleshed ones are totally striking in this chowder, so we suggest using those.

levi kids helping cook cut sweet potatoes-1

The fresh thyme is prominent in this dish, and the rotisserie chicken makes it easy as pie (hold on….pie isn’t usually easy…unless you’re using a store-bought crust…deep thoughts).

roasted corn and chicken chowder ingredients-1

Have your kids help you husk the corn and pick thyme leaves from their sprigs. They will also enjoy “helping” you shred chicken, and this recipe only calls for 2 cups so you will be able to afford to lose some to their hungry mouths. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Sweet potatoes help your body keep healthy levels of sugar in your blood.
  • Thyme helps to protect your cells, which helps you stay healthy all-around.
  • Corn has a lot of lutein, which is great for your eyes.

I realize that this is a very, very long stretch, but since this dish didn’t scream any particular ethnicity, and since we mentioned that true yams come from West Africa, among other countries, let’s learn a few things about West Africa and it’s people. Because how often do we get to do THAT? Particular to Nigeria:

  • Most schools in Nigeria have really strict dress codes, right down to hairstyle and jewelry.
  • Nigerians LOVE soccer.
  • A common thing eaten with many meals are plantains, which are like tough bananas. They are usually fried or toasted.

Adapted from: Roasted Corn and Chicken Chowder

Roasted Corn and Chicken Chowder
 
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Prep time
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Difficulty: easy
Est. Cost: $15
Serves: 4 servings
Ingredients
  • 2 ears of corn, husked
  • 2 tablespoons unsalted butter
  • 6 scallions, sliced
  • 1 celery stalk, diced
  • 1 large sweet potato, peeled and chopped
  • 1½ teaspoons chopped thyme leaves (from 4 large sprigs)
  • 1 pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • ¼ cup cornmeal
  • 2.5 cups chicken STOCK
  • 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
  • ½ cup whole milk
  • 4 whole-grain dinner rolls, for serving
Instructions
  1. Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
  2. Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, ½ teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices, 2.5 cups water and 2.5 cups STOCK. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
  3. Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.
Nutrition Information
Calories: 465 Fat: 11 g Saturated fat: 5 g Carbohydrates: 68 g Sodium: 827 mg Cholesterol: 62 mg

 

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