100 Healthy Holiday Appetizer Recipes Cocktail Party Menu Planning

Bookmark (or Pin) this collection of 100+ Healthy Holiday Appetizer Recipes and refer back to these tips for planning a cocktail party menu. Our family loves appetizers, so for the holidays, we graze on appetizers in the afternoon before dinner. Our schedule shifts later and later into the day, so breakfast becomes brunch, and dinner is often served later, so appetizers are the perfect way to tied everyone’s appetites over until then. Whether you’re looking for little nibbles, dips, spreads or more substantial appetizers, there’s something for everyone in this collection of healthy holiday appetizer recipes.

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured top to bottom, left to right: Black Bean, Pomegranate and Avocado Salsa (Two Peas and Their Pod), Coconut Shrimp with Thai Chili Ginger Sauce (Joyful Healthy Eats), Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger (Jeanette’s Healthy Living), Caprese Bites (Cooking On The Front Burners), Thai Chicken Skewers with Sweet and Spicy Chili Sauce (Jeanette’s Healthy Living), Mediterranean Stuffed Mushrooms (Aggie’s Kitchen), Fresh Basil Hummus (The View From Great Island), Prosciutto Wrapped Dates Stuffed with Goat Cheese (Jeanette’s Healthy Living), Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes (Tasty Yummies), Satay Beef Skewers with Peanut Sauce (Jeanette’s Healthy Living), Roasted Shrimp Cocktail (Jeanette’s Healthy Living), Endive Stuffed with Old Bay Crab Salad (Jeanette’s Healthy Living), Falafel-Spiced Roasted Chickpeas (An Edible Mosaic), Roasted Red Pepper Hummus (A Cedar Spoon)

(Updated to include more appetizer recipes for the holiday season)

I have to admit that appetizers are my favorite part of the meal, whether we’re eating at a restaurant or going to a holiday party. I just love being able to taste little bites of this and that. In fact, I’d rather eat a bunch of appetizers than eat a whole meal. The only problem with appetizers during the holiday season is that they’re often very rich, so the calories and fat start adding up quickly.

So, to help with holiday menu planning, whether you’re throwing a holiday party or just entertaining your own family, I’ve put together an enormous list of healthier, light holiday appetizers. I’ve categorized this huge list into Nibbles, Finger Foods, Skewered and Stuffed Appetizers, Bean Dips and Hummus, and Salsas Spreads and More to make it easier to pick and choose your favorites.

Cocktail Party Menu Planning Tips

How Much Food To Make For A Cocktail Party

I’m always worried I won’t have enough food, so here are a couple of tips for how much food to make for a cocktail party:

  • Make 5-6 different appetizers
  • Choose 3-4 appetizers that can be made ahead of time and either served cold, room temperature, can be easily reheated or assembled last minute
  • Include a few dips or a cheese platter that can be placed out as soon as guests arrive while you attend to last minute details
  • Count on 8-10 bites per person (e.g., For a party of 10, that means 80-100 bites total. So, if you’re making 5 appetizers, make 16-20 pieces of each appetizer, erring on the side of more rather than less
  • Put out a few bowls of nuts and nibbles (Trader Joe’s has a nice assortment of spiced nuts if you don’t want to make your own)

Tips For Organizing A Cocktail Party

  • Write down the menu and print out the recipes
  • Test all the recipes ahead of time (my family loved eating appetizers for dinner as I was testing out recipes for our cocktail party)
  • Jot down any garnishes you want to include with the appetizers (e.g., lemon slices for Roasted Shrimp Cocktail platter, banana leaves to line the platter for Thai Chicken Skewers, chopped chives and red bell peppers for Endive Stuffed with Old Bay Crab Salad)
  • Make a shopping list and shop a few days before the event (you will almost always have last minute items to pick up, but try to get most of the shopping out of the way earlier)
  • Take out serving platters the day before
  • Write down a schedule of what needs to be done the day before and the day of the party, and anything that needs to be done right before the party. I’m a little anal, so I even write down what needs to be done hour by hour the day of the party, backing up from the time the party starts.

Sample Cocktail Party Menu

Take a look around and let me know if you try any of these recipes. I know I’ll be referring to it through the New Year.

Appetizer Nibbles

Pictured left to right, top to bottom: Honey Mustard Roasted Cashews (The Law Student’s Wife), Warm Rosemary Olives (The Kitchen is my Playground), Falafel-Spiced Roasted Chickpeas (An Edible Mosaic)

  1. Prosciutto Wrapped Dates Stuffed with Goat Cheese, Jeanette’s Healthy Living
  2. Chili Spiced Almonds, Jeanette’s Healthy Living
  3. Falafel-Spiced Roasted Chickpeas, An Edible Mosaic
  4. Honey Mustard Roasted Cashews, The Law Student’s Wife
  5. Warm Rosemary Olives, The Kitchen is my Playground
  6. Rosemary and White Pepper Almonds, Seasonal and Savory
  7. Crunchy Seeded Crackers, Karen’s Kitchen Stories
  8. Baked Pita Chips with Za’atar, The Lemon Bowl
  9. Garlic Parmesan Yellow Squash Chips, Diethood
  10. Herb Marinated Feta, Tasting Page
  11. Baked Crispy Sweet Potato Fries, Petite Allergy Treats
  12. Breaded Zucchini Fries, Petite Allergy Treats

Finger Food Appetizers

Pictured left to right, top to bottom: Spicy Tuna Bites (Food Faith Fitness), Caprese Bites (Cooking On The Front Burners), Coconut Shrimp with Thai Chili Ginger Sauce (Joyful Healthy Eats)

  1. Spicy Tuna Wonton Cups, Jeanette’s Healthy Living
  2. Easy Asian Salmon Cucumber Appetizers, Jeanette’s Healthy Living
  3. Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger, Jeanette’s Healthy Living
  4. Spicy Ahi Tuna Avocado Tartare Bites, Jeanette’s Healthy Living
  5. Roasted Old Bay Shrimp, Jeanette’s Healthy Living
  6. Roasted Shrimp Cocktail, Jeanette’s Healthy Living
  7. The Best Spanish Garlic Shrimp, Jeanette’s Healthy Living
  8. Red Curry Meatballs with Vietnamese Dipping Sauce, Jeanette’s Healthy Living
  9. Za’atar Meatballs, Jeanette’s Healthy Living
  10. Assorted Tartines, Jeanette’s Healthy Living
  11. Pink Salmon Quinoa Patties, The Bitter Side of Sweet
  12. Spicy Tuna Bites, Food Faith Fitness
  13. Zucchini, Tapenade & Feta Bites, Cook The Story
  14. Crispy Millet Pancakes with Smoked Salmon, Cook The Story
  15. Garlicky Red Quinoa Patties with Mango Black Bean Salsa, An Edible Mosaic
  16. Spinach and Feta Quinoa Bites, Aggie’s Kitchen
  17. Red Lentil Patties with Spicy Tomato Jam, Crumb
  18. Coconut Shrimp with Thai Chili Ginger Sauce, Joyful Healthy Eats
  19. Caprese Bites, Cooking On The Front Burners
  20. Spicy Barbecue Beer Shrimp, American Heritage Cooking
  21. Crab Puffs, Seasonal and Savory
  22. Southwestern Sweet Potato Rounds, A Cedar Spoon
  23. Roasted Cauliflower Bruschetta, The Law Student’s Wife
  24. Sweet Potato Bites, The Law Student’s Wife
  25. Mini Caprese Polenta Pizzas, Cupcakes and Kale Chips
  26. Butternut Squash Pomegranate Goat Cheese Crostini, Cupcakes and Kale Chips
  27. Easy Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes, Two Healthy Kitchens (with indoor broiler option)
  28. Mini Hummus & Roasted Pepper Phyllo Bites, Cookin’ Canuck
  29. Skinny Pesto Pizza Crostini, Cookin’ Canuck
  30. Skinny Coconut Shrimp, Skinnytaste
  31. Shrimp Salad on Cucumber Slices, Skinnytaste

Stuffed and Skewered Appetizers

Pictured left to right, top to bottom: Greek Salad Skewers (Karen’s Kitchen Stories), Mediterranean Stuffed Mushrooms (Aggie’s Kitchen), Party Animals (The View From Great Island)

  1. Marinated Mozzarella Balls, Jeanette’s Healthy Living
  2. Thai Chicken Skewers with Sweet and Spicy Chili Sauce, Jeanette’s Healthy Living
  3. Satay Beef Skewers with Peanut Sauce, Jeanette’s Healthy Living
  4. Assorted Skewered Party Appetizers, Jeanette’s Healthy Living
  5. Endive Stuffed with Old Bay Crab Salad, Jeanette’s Healthy Living
  6. Mediterranean Stuffed Mushrooms, Aggie’s Kitchen
  7. Vegan Grain-Free Stuffed Mushrooms, Tasty Yummies
  8. Gluten-Free Stuffed Mushrooms, Rhubarb and Honey
  9. Spinach & Goat Cheese Stuffed Mushrooms, Joyful Healthy Eats
  10. Mini Prosciutto and Melon Cups, Cook The Story
  11. Cheese Cup Appetizers, Simply Sated
  12. Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes, Tasty Yummies
  13. Zucchini Salsa Cups, Petite Allergy Treats
  14. Wild Sardine and Grapefruit Salad in Endive Cups, Seasonal and Savory
  15. Heavenly Deviled Eggs, Renee’s Kitchen Adventures
  16. Party Animals, The View From Great Island
  17. Apricot Canapés with Goat Cheese, Almonds and Rosemary, Cook The Story
  18. Greek Salad Skewers, Karen’s Kitchen Stories
  19. Mini Caprese Salad Skewers, Karen’s Kitchen Stories
  20. Guacamole Deconstructed & Skewered, Tasting Page
  21. Christmas Mini-Skewers, Gimme Some Oven

Bean Dips and Hummus

Pictured top to bottom, left to right: Hummus Dip with Kalamata Olives and Capers (Jeanette’s Healthy Living), Fresh Basil Hummus (The View From Great Island), Roasted Red Pepper Hummus (A Cedar Spoon)

  1. Smoky Sun-Dried Tomato Roasted Red Pepper Hummus, Jeanette’s Healthy Living
  2. Hummus Dip with Kalamata Olives and Capers, Jeanette’s Healthy Living
  3. Sweet Potato Hummus, The Kitchen is my Playground
  4. Hummus with Jalapeno and Lime, Food Faith Fitness
  5. Edamame Dip, Aggie’s Kitchen
  6. Italian Cannellini Hummus with Basil and Sun-Dried Tomatoes, Two Healthy Kitchens
  7. Ginger-Miso Edamame Spread, Crumb
  8. Roasted Red Pepper Hummus, A Cedar Spoon
  9. Jalapeno Cilantro Hummus, Renee’s Kitchen Adventures
  10. Maple Walnut Sweet Potato Hummus, Cupcakes and Kale Chips
  11. Spinach Parmesan White Bean Dip, Cupcakes and Kale Chips
  12. Fresh Basil Hummus, The View From Great Island
  13. Chestnut Hummus, Busy In Brooklyn
  14. Healthy White Bean Dip, Yummy Healthy Easy
  15. Spinach Artichoke White Bean Dip with Feta, Tasty Yummies
  16. Eggplant and White Bean Dip, The Lemon Bowl
  17. Sriracha Butternut Squash Hummus, Farm Fresh Feasts
  18. Spicy Sriracha White Bean Dip, White On Rice Couple

Salsas, Spreads and More Dips

Pictured top to bottom, left to right: Black Bean, Pomegranate and Avocado Salsa (Two Peas and Their Pod), Smoked Salmon Dip (An Edible Mosaic), Cowboy Caviar (From Valerie’s Kitchen)

  1. Cranberry Apple Chutney Pecan Brie Appetizer, Jeanette’s Healthy Living
  2. Cranberry Pistachio Mint Goat Cheese Appetizer, Jeanette’s Healthy Living
  3. Crab Avocado Tomato Basil Appetizer with Wasabi Soy Dressing, Jeanette’s Healthy Living
  4. Skinny Hot Spinach and Artichoke Dip, Jeanette’s Healthy Living
  5. Warm Artichoke and Hearts of Palm Dip, Jeanette’s Healthy Living
  6. Greek Feta Yogurt Dip, Jeanette’s Healthy Living
  7. Roasted Red Pepper and Walnut Dip, Jeanette’s Healthy Living
  8. A Healthier Crab Dip, Jeanette’s Healthy Living
  9. Black Bean, Pomegranate and Avocado Salsa, Two Peas and Their Pod
  10. Creamy Avocado Yogurt Dip, Two Peas and Their Pod
  11. Goat Cheese Spread with Roasted Tomatoes, The Creekside Cook
  12. Tomato, Garlic and Basil Bruschetta, Karen’s Kitchen Stories
  13. Harvest Sweet Potato Salsa, Farm Fresh Feasts
  14. Butter Chicken Dip & Homemade Naan Bread, Food Faith Fitness
  15. Smoked Salmon Dip, An Edible Mosaic
  16. Healthy Roasted Garlic and Chive Cottage Cheese Crema, An Edible Mosaic
  17. Festive Greek Dip, Neighborhood Food
  18. Corn, Edamame and Quinoa Dip, Two Healthy Kitchens
  19. Black Eye Pea and Three Pepper Salsa, The Domestic Front
  20. Creamy Roasted Corn Avocado Dip, Petite Allergy Treats
  21. Homemade French Onion Dip, Crumb
  22. Roasted Red Pepper and Walnut Dip, Seasonal and Savory
  23. Roasted Red Pepper and Feta Dip, Tasty Yummies
  24. Creamy Dill Greek Yogurt Dip, A Cedar Spoon
  25. Guilt-Free Jalapeno Artichoke Dip, Dizzy Busy and Hungry
  26. Cowboy Caviar, From Valerie’s Kitchen
  27. Roasted Garlic Chive Dip, Dinners Dishes and Desserts
  28. Skinny Avocado Dip, Yummy Healthy Easy

What are your favorite healthy holiday appetizers? Do you have any cocktail party menu planning tips you’d like to share?

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Source: Jeanettes Healthy Living

Instant Pot Japanese Curry Chicken Recipe Jeanettes Healthy

Instant Pot Japanese Curry Chicken is delicious, healthy, budget-friendly and perfect for a cold wintry night. I tasted my first Japanese style curry as a graduate student at Columbia University. Growing up, my mom made curry chicken that had coconut milk in it. I’m not sure if it was a Chinese or Filipino version, or perhaps a combination of both. Only after I left home did I start discovering that there are so many other kinds of curry dishes out there.

Instant Pot Japanese Curry Chicken - mild and sweet, this curry is very saucy and delicious over rice

I finally broke down and bought an Instant Pot 9-in-1 on Black Friday. I have a stove-top pressure cooker, a rice cooker and several slow cookers, so I was hesitant to buy yet another small appliance. But, curiosity got the best of me and I had to see for myself if the instant pot was indeed a worthwhile investment. This Instant Pot Japanese Curry Chicken was the first recipe on my list to try.

The Japanese curry I was introduced to in graduate school was made using a block of curry roux and seasoning that can purchased at Asian grocery stores. Although it is very easy to use, the ingredients include caramel coloring, MSG and other chemicals. So, I decided to try making Japanese curry chicken from scratch based on two different recipes from Tadashi Ono’s Japanese Soul Cooking cookbook. The traditional Japanese curry recipe requires you to make a roux from butter and flour. The more contemporary Japanese curry depends on a large amount of cooked-down onions to help had some heft and thickness to the curry. How clever.

I chose to try onions as the more contemporary thickener for this Instant Pot Japanese Curry Chicken since the entire cooking process from sauteeing the onions to cooking the curry could be done in the Instant Pot.

It’s important to have all your ingredients prepped before starting this Instant Pot Japanese curry chicken recipe (although you will have 15 minutes to prep while the onions are cooking).

First, I set the Instant Pot on “Saute” and added some oil to the pot. It took about 4 minutes to heat up (the pot will read “Hot” when it is hot enough to start sauteeing). Once the pot was hot, I added a lot of thinly sliced onions (red, white or a combination will work). Let the onions cook for about 15 minutes or until they start to brown on the bottom.

Add garlic, ginger and boneless chicken thigh chunks to the pot and saute a few minutes.

Add carrots, potatoes, shredded apple (for natural sweetness), and curry powder (I used a Japanese curry powder called S&B Curry Powder). Toss to mix, then add 5 cups of chicken broth and mix well. Hit the “Cancel” button.

Set the Instant Pot to “Meat/Stew” and set the timer to 15 minutes. Once the timer is done, the instant pot will automatically switch to “Keep Warm”. At this point, you can either let the Instant Pot depressurize naturally, or quick release the pressure by turning the steam release handle to the “Venting” position.

I found the onions did not thicken the curry as much as I had hoped, so I used a cornstarch slurry to further thicken it. This was done with the Instant Pot on the saute setting.

Instant Pot Japanese Curry Chicken brought back memories from my graduate school days. It is pure comfort food, and has tons of sauce/gravy, so enjoy drinking it as is, or serve over steamed rice as is traditionally done.

Initial Thoughts On Instant Pot

I’ve only made a few recipes using the Instant Pot (including spareribs, carnitas, and hard boiled eggs which all came out great), but I already know one feature that is helpful: the sauté setting. The sauté setting allows you to sauté aromatics right in the pot before using the pressure cooker or slow cooker setting. With a regular slow-cooker, I usually sauté aromatics and brown meats in a separate pan on the stove-top before adding them to the slow cooker.

I also like the fact that you can set the timer and the instant pot will shut off automatically and keep food warm after it’s done cooking. Unlike my stove-top pressure cooker, I can walk away from the kitchen and not worry about turning the stove off.

The Instant Pot does take some time to heat up on the sauté setting, as well as to heat the contents up to temperature before the pressure cooker timer kicks in (about 15 minutes), but this is only an issue if you are really in a hurry.

As a frequent pressure cooker and slow cooker user, I can see the Instant Pot replacing both of these appliances. However, the instant pot I bought has only a 6-quart capacity, so for larger meals, I will still need my big slow cooker.

I haven’t tried using the Instant Pot to cook rice yet, but that’s next on my list. I love my rice cooker, so I’m curious to see if the results will be just as good. Either way, I will probably continue making rice in my rice cooker since I will most likely be preparing the main course in the Instant Pot at the same time.

Instant Pot Japanese Chicken Curry

Ingredients

  • 1 tablespoon oil
  • 2 pounds onions about 5 medium onions, thinly sliced
  • 1 tablespoon ginger finely minced
  • 5 cloves garlic chopped
  • 1 1/2 pounds skinless boneless chicken thighs cut into 1″ pieces
  • 3 large carrots cut into 1/2″ pieces
  • 1 pound potatoes peeled, cut into 1/2″ pieces
  • 1 large apple grated
  • 4 tablespoons Japanese curry powder use a little less if you don’t like a spicy curry
  • 5 cups low sodium chicken broth
  • 1 1/2 teaspoons sea salt to taste
  • 1/2 teaspoon black pepper to taste

Cornstarch Slurry

  • 3 tablespoons cornstarch
  • 3 tablespoons water

Instructions

Sauteeing To Start Curry

  1. Turn Instant Pot to “Saute” setting. Once pot is hot and reads “On” add onions. Cook for about 15 minutes until onions start to brown on the bottom of the pot. Add ginger, garlic and cut-up chicken. Saute another minute or two. Add carrots, potatoes, apple, curry powder, chicken broth, salt and pepper. Stir to mix well.

    Press “Cancel” to stop saute process.

Turn Instant Pot to “Saute” setting. Once pot is hot and reads “On” add onions. Cook for about 15 minutes until onions start to brown on the bottom of the pot. Add ginger, garlic and cut-up chicken. Saute another minute or two. Add carrots, potatoes, apple, curry powder, chicken broth, salt and pepper. Stir to mix well.

Press “Cancel” to stop saute process.

Pressure Cooking Curry

  1. Press “Meat/Stew” and set timer to 15 minutes.

    After timer goes off, either let Instant Pot naturally depressurize, or quick-release by turning steam release handle on the lid to “Venting” setting.

Press “Meat/Stew” and set timer to 15 minutes.

After timer goes off, either let Instant Pot naturally depressurize, or quick-release by turning steam release handle on the lid to “Venting” setting.

Thickening Curry

  1. To thicken curry, mix together cornstarch and water. Turn Instant Pot to “Saute” mode. Stir in cornstarch slurry and cook a few minutes until curry thickens.

To thicken curry, mix together cornstarch and water. Turn Instant Pot to “Saute” mode. Stir in cornstarch slurry and cook a few minutes until curry thickens.

Recipe Notes

Adapted from Japanese Soul Cooking by Tadashi Ono

If you like this Instant Pot Japanese Curry Chicken recipe, you might also like to try:

Slow Cooker Chinese Curry Chicken

Clean Eating Slow Cooker Pumpkin Chicken Curry

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Source: Jeanettes Healthy Living

Slow Cooker Turkey Bean Chili Recipe Jeanettes Healthy Living

Slow Cooker Turkey Bean Chili is a crowd pleaser, with umami from mushrooms and smoky ancho and chipotle chili flavor. It’s budget-friendly, so perfect for entertaining large groups. chili. Set up self-serve toppings for a fun, interactive meal with good friends and family.

Slow Cooker Turkey Bean Chili - budget-friendly, delicious and a crowd pleaser - great for parties and family gatherings

We’re in the thick of winter and stews, chili and soups have been on our weekly menus lately. During the wintertime, our bodies crave rich foods, and oftentimes, these foods are heavier and higher in fat. During the holiday season, I’ve been trying to satisfy these cravings with comfort food that’s been lightened up, without sacrificing on flavor or heartiness.

This Slow Cooker Turkey Bean Chili is heavier on the beans than on the turkey. I use whatever beans I have on in my pantry – black beans or red beans of any variety. That means, more fiber and plant based protein, with the added benefit of being a low-cost family meal, great for entertaining too. Love it when that happens. Mushrooms add some nice meaty flavor with far fewer calories. Chopped up fine, they meld right into this chili and add some bulk.

Toppings make this slow cooker turkey bean chili the best, and there’s no shortage of them here. Have some fun with your favorite toppings, whether it’s chopped avocado, red onions, scallions, jalapenos, cheese or Greek yogurt. Corn muffins or cornbread on the side are a wonderful accompaniment.

Slow Cooker Turkey Bean Chili

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms finely chopped
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 1 pound ground turkey
  • 1 tablespoon dried oregano
  • 1 tablespoon ground toasted cumin
  • 2 tablespoons chili powder
  • 1 tablespoon ancho chili powder
  • ½-1 teaspoon chipotle chili powder depending on desired spice leve
  • 7 cups cooked black beans or red beans 1 pound dried beans, cooked
  • 28 ounces can whole tomatoes chopped up in food processor
  • salt and pepper to taste
  • 1 cup bean cooking liquid or low-sodium chicken broth

Garnishes

  • Chopped avocado
  • chopped scallions
  • low-fat Greek yogurt
  • low-fat shredded cheese

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
  2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue cooking chili on the stovetop on low heat for 1 hour.
  3. Serve with variety of garnishes on the side.

Serve with variety of garnishes on the side.

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Source: Jeanettes Healthy Living

Slow Cooker Lentil Smoked Ham Soup Jeanettes Healthy Living

This simple Slow Cooker Lentil Smoked Ham Soup is so flavorful, no one will guess just how easy it is to make. I love smoky flavors and one of the easiest ways to infuse soups with smoke is to add a ham bone or smoked turkey parts. At a recent holiday party, one of the guests was given a little package to take home – a ham bone from that evening. We had a good laugh because we understood what that bone could do for a pot of soup.

Slow Cooker Lentil Smoked Ham Soup - made with mineral rich chicken bone broth and a smoky ham bone, this simple lentil soup is rich and flavorful

A number of years ago, I took a cooking class with a local French chef and he made the most incredible lentil soup. The recipe was so simple, yet the soup had such flavor that I still remember that bowl of soup. The key to his lentil soup was simply adding some smoked ham. I have to confess my love for smokey flavors. You might remember my Smashed Avocado Toast with Smoked Salmon and Egg, Smoked Avocado Salsa, Smokey Gouda Macaroni and Cheese, Smokey Peruvian Chicken, Smoked Red Curry Coconut Chicken, Wok Smoked Tea Fish and Wok Smoked Tea Chicken.

In my book, smoke is akin to a spice – it’s a flavor enhancer for sure. Whether you’re actually smoking food or using smoked ingredients (e.g., smoked Spanish paprika, smoked salt, smoked salmon or smoked turkey or ham), just a touch of smokiness can really bring a dish to whole new level.

Recently, I found a piece of smoked ham bone that was humanely raised, uncured (no nitrates), antibiotic-free and hormone-free at Whole Foods. That’s a mouth-full, but the reason I mention that is I try to avoid foods that are unnatural, or that have been treated with chemicals. I love smoked foods, but I eat them in moderation, so when I do enjoy them, I try to make sure they are prepared in the cleanest way (hormone-free, antibiotic-free, preservative-free).

This simple Slow Cooker Lentil Smoke Ham Soup recipe is so flavorful, no one will guess just how easy it is to make. I served this soup to friend recently on a day when it was just 18 degrees outside, and it was a real belly warmer. We each enjoyed a bowl of this soup along with this Quinoa Beet Kale Apple Walnut Goat Cheese Salad.

Slow Cooker Lentil Smoked Ham Soup

Ingredients

  • 1 tablespoon olive oil
  • 2 carrots peeled, chopped
  • 2 celery stalks chopped
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 cup lentils I used sprouted lentils, rinsed and rained
  • 1 piece uncured smoked ham bone
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 1 teaspoon Fines Herbes
  • 3 cups salt-free or low sodium chicken broth

Instructions

  1. Heat oil in a large saucepan over medium heat and add carrots, celery, onions and garlic; saute 4-5 minutes until onions are softened. Transfer to slow cooker and add lentils, smoked ham bone, bay leaf, thyme, Fines Herbes and chicken broth. Cook on high for 4 hours.

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Source: Jeanettes Healthy Living

Browned Butter Banana Bread Jeanettes Healthy Living

Browned Butter Banana Bread is an indulgent breakfast or afternoon treat made a little healthier by swapping in some whole wheat pastry flour. Growing up, my mom made banana bread a lot. Her go-to recipe was from the Fannie Farmer cookbook. I love that recipe, but it is actually a cake, not a quick bread, more delicate and dessert-like. This banana bread is somewhere in between, with a tender, moist crumb. Make this for gifts or serve to guests during the holiday season for a special treat.

Browned Butter Banana Bread - decadently delicious, made a little healthier with whole wheat pastry flour

This browned butter banana bread is adapted from a recipe from The Professional Pastry Chef by Bo Friberg, a gift from my kids last Christmas. After volunteering for a year in a commercial kitchen and watching a professional pastry chef create the most beautiful baked goods, I was inspired to improve my baking skills. Baking requires a lot more precision than cooking. Several years ago, when I was learning how to bake gluten-free, I was introduced to the concept of ratios and weighing ingredients when baking.

Although I don’t usually weigh out ingredients when baking, I did for this recipe because the original recipe’s ingredients were listed with weights. This was also important since I substituted whole wheat pastry flour for half the regular bread flour. So, 170 grams of whole wheat pastry flour ended up being 1 cup plus 2 tablespoons plus 1/2 teaspoon versus bread flour at 1 1/3 cup plus 1 tablespoon.

I converted everything back to cups and tablespoons to make it easier for you if you don’t have a measuring scale and want to try this recipe.

Browning the butter adds extra caramel-like flavor to this banana bread, and the crust was especially delicious. I did bake the loaf pans on top of a baking sheet to prevent the bottoms from getting too dark as suggested in the original recipe.

Browned Butter Banana Bread

Makes 2 loaves

Ingredients

  • 13 tablespoons unsalted organic butter
  • 1 3/4 cups organic sugar
  • 2 large eggs
  • 2 cups ripe bananas mashed
  • 1 teaspoon vanilla
  • 1 cup plus 2 tablespoons plus 1/2 teaspoon whole wheat pastry flour
  • 1 1/3 cup plus 1 tablespoon bread flour
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degrees.

    Melt butter in a saucepan and continue to cook over medium low heat until brown bits form on bottom of pan. Remove from heat. Let cool slightly; then stir in sugar. Transfer to a large mixing bowl. Add eggs, bananas and vanilla and beat until well combined.

    In a separate bowl, whisk together whole wheat pastry flour, bread flour, salt and baking soda. Gradually add to banana batter and mix until just combined.

    Divide between two 8″ loaf pans. Bake 50-55 minutes or until toothpick inserted in center comes out clean.

Preheat oven to 350 degrees.

Melt butter in a saucepan and continue to cook over medium low heat until brown bits form on bottom of pan. Remove from heat. Let cool slightly; then stir in sugar. Transfer to a large mixing bowl. Add eggs, bananas and vanilla and beat until well combined.

In a separate bowl, whisk together whole wheat pastry flour, bread flour, salt and baking soda. Gradually add to banana batter and mix until just combined.

Divide between two 8″ loaf pans. Bake 50-55 minutes or until toothpick inserted in center comes out clean.

Recipe Notes

Adapted from The Professional Pastry Chef by Bo Friberg

Spicy Tuna Wonton Cups Recipe

8

Slow Cooker Red Wine Short Ribs Recipe

8

Red Curry Coconut Butternut Squash Soup Recipe

8

Sweet Potato Casserole with Praline Topping Recipe

8

100+ Gluten Free Holiday Side Dish Recipes

8

15 Minute Breakfast Kale Quinoa “Fried Rice” Recipe

8

Slow Cooker Chipotle Chili Recipe

8

Slow Cooker Turkey Bolognese Pasta Sauce Recipe

8

Sous Vide Octopus Spanish Tapas Recipe

8

Low Budget Cooking: Living on $6 a Day

8

Source: Jeanettes Healthy Living

Spicy Tuna Wonton Cups Recipe Jeanettes Healthy Living

Spicy Tuna Wonton Cups are the perfect bite-size appetizer for parties. They’re easy to make and elegant enough for entertaining. My family loves spicy tuna rolls and basically anything that involves fresh ahi tuna. When we vacationed in Hawaii this past summer, I think my boys ordered ahi tuna almost every time we ate out. They even ordered pasta bolognese with ahi tuna (which was literally raw tuna served on top of pasta bolognese).

Spicy Tuna Wonton Cups - bite size spicy tuna appetizer perfect for parties

The key to any ahi tuna dish that is served raw is to make sure it is super fresh. I only buy fresh ahi tuna from the fish market and I always ask if the fish can be eaten raw. The one time I bought tuna from a local supermarket, the texture was off so since then I only buy fresh tuna from the fish monger.

I have served spicy tuna on tortilla chips for a super easy appetizer, but this time I decided to make a fancier wonton cup as the holder for the spicy tuna.

Baked wonton cups are easy to make and less oily than deep fried ones. The trick is to lightly grease mini muffin cups with cooking spray. Then, lightly brush the tops of the wonton wrappers with a little oil before placing in the muffin tins. I used my pointer and middle fingers from both hands to gently push the wrappers inside the muffin tins.

I used thin wonton wrappers (labeled “Hong Kong Style”, not the thick ones), and cut the square wrappers into circles using a 3? round cookie cutter. First, I stacked five wonton wrappers on top of each other, then I placed the cookie cutter on top and used it as a guide to cut wonton wrappers into circles using a sharp knife. This gave the finished wonton cups a cleaner look.

These wonton cups took just 5 minutes to bake until crisp. If you use thicker wonton skins, it will take longer.

These wonton cups can be made a few days in advance. They can be re-crisped if needed in the oven for just a few minutes. Then, all you have to do is mix the spicy tuna together and fill them just before serving. A sprinkling of toasted sesame seeds and minced scallions provide the finishing touch to these spicy tuna wonton cups.

Spicy Tuna Wonton Cups

Ingredients

Baked Wonton Cups

  • 20 thin wonton wrappers sometimes labeled “Hong Kong Style”
  • cooking oil spray
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil

Tuna Tartare

  • 1/2 pound ahi tuna sashimi fresh
  • 4 teaspoons mirin
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 2 tablespoons scallions finely minced
  • 1-2 teaspoons sriracha sauce depending on taste
  • toasted sesame seeds

Instructions

Baked Wonton Cups

  1. Preheat oven to 350 degrees.

    Spray mini muffin tins with cooking oil spray. In a small bowl, mix together sesame oil and olive oil.

    Stack 10 wonton wrappers. Place round cookie cutter on top of wonton wrapper stack. Use sharp knife to cut wonton wrappers into circles, using cookie cutter as a guide. Lightly brush each wrapper with sesame/olive oil mixture.

    Place one wonton wrapper in each muffin tin. Use two fingers from each hand to gently press wrappers into bottom of muffin tins.

    Bake for 5 minutes or until crispy and lightly browned.

Preheat oven to 350 degrees.

Spray mini muffin tins with cooking oil spray. In a small bowl, mix together sesame oil and olive oil.

Stack 10 wonton wrappers. Place round cookie cutter on top of wonton wrapper stack. Use sharp knife to cut wonton wrappers into circles, using cookie cutter as a guide. Lightly brush each wrapper with sesame/olive oil mixture.

Place one wonton wrapper in each muffin tin. Use two fingers from each hand to gently press wrappers into bottom of muffin tins.

Bake for 5 minutes or until crispy and lightly browned.

Tuna Tartare

  1. Finely dice tuna. Place in medium bowl, along with mirin, sesame oil, soy sauce, 1 tablespoon scallions and sriracha sauce (start with 1 teaspoon and add more to your liking). Mix well; refrigerate until time to serve.

Finely dice tuna. Place in medium bowl, along with mirin, sesame oil, soy sauce, 1 tablespoon scallions and sriracha sauce (start with 1 teaspoon and add more to your liking). Mix well; refrigerate until time to serve.

To Serve

  1. Spoon tuna tartare into wonton cups. Sprinkle with rest of scallions and toasted sesame seeds.

Spoon tuna tartare into wonton cups. Sprinkle with rest of scallions and toasted sesame seeds.

If you like these Spicy Tuna Wonton Cups, you might also like:

Spicy Ahi Tuna Avocado Tartare Bites

Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger

Mixed Fish and Avocado Poke Tower

Easy Salmon Cucumber Appetizers

Spicy Korean Cucumber Kimchi Refrigerator Pickles Recipe

18

Spicy Ahi Tuna Avocado Tartare Bites Recipe

18

Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger Recipe

18

Sweet and Spicy Spiralized Cucumber Tomato Arugula Salad Recipe {Daniel Plan Recipe}

18

Asian Slaw with Spicy Peanut Salad Dressing Recipe

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Gluten-Free Spicy Baked Chicken Tenders with Secret Sauce Recipe

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Spicy Korean Beef Noodle Soup Recipe

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Spicy Kimchi Tofu Mushroom Egg Soup

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Thai Chicken Skewer Appetizers with Sweet and Spicy Chili Sauce

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Spicy Sweet Baked Chicken Wings Recipe

18

Source: Jeanettes Healthy Living

Slow Cooker Red Wine Short Ribs Recipe Jeanettes Healthy Living

These Slow Cooker Red Wine Short Ribs are fall-off-the-bone tender. Hearty, delicious and pure comfort food. Slow cooking short ribs ensures that the meat will be tender and moist, not dry and flaky. I make these short ribs whenever my oldest son comes home. It’s one of his favorites.

My oldest son sometimes orders short ribs when we eat out. The last time, he was disappointed because the meat was dry, not nice and tender as they should be. So, this past weekend when he came home, I made these fall-off-the-bone tender short ribs for him. He loved these!

Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender

This recipe is based on my favorite Slow Cooker Red Wine Pot Roast recipe that I’ve been making for years, with a few tweaks.

My mom used to make short ribs once in a while and I remember how nice and moist they always were. My mom didn’t have a slow cooker, but she did have a pressure cooker, so I think she might have used that instead.

If you’re short on time, a pressure cooker works well for tough cuts of meat, but if you’re looking for a short rib recipe that can cook all day, these Slow Cooker Red Wine Short Ribs will fit the bill.The best way to ensure moist and tender braised short ribs is to cook them low and slow, making the slow cooker the perfect vehicle to do this.

Flavor Agents for Red Wine Short Ribs

Slow cooking is a great way to cook tough meat, but you need to take a few extra steps before slow cooking for best flavor. First, season and sear the short ribs. These are grass-fed short ribs.

Once the short ribs are nicely browned on all sides, transfer them to the slow cooker and cook the aromatic vegetables in the same pan. These include carrots, celery, onion and garlic.

Next, add the tomato paste and cook a few minutes to deepen the flavors. Deglaze the pan with red wine and reduce it by three-quarters. There are many budget-friendly red wines that work well in cooking (and can be enjoyed as regular drinking wines). One of my favorite lines of wine are the 90+ Cellar wines. They are a bargain for the quality.

Pour the red wine mixture on top of the short ribs in the slow cooker and add the rosemary, thyme, bay leaves and stock.

Cook the red wine short ribs for 8 hours on low. By the time these short ribs are done, they will be fall-off-the-bone tender. There will be a fair amount of fat that has risen to the top of the pot. See below for two ways to remove this excess fat.

How To Remove Fat From Braised Short Ribs

Short ribs naturally have a lot of fat on them. Short ribs can be purchased boneless or on the bone. For slow cooker red wine short ribs, I like to use short ribs on the bone because the bones add extra flavor to the sauce. Since short ribs tend to be fairly fatty, you’ll want to remove as much fat as possible before enjoying this dish. trim some of the fat off before cooking if you can. Try to plan ahead and make these braised short ribs at least a day in advance and refrigerate them. Then, scoop off any hardened fat that floats to the top of the container.

First, trim some of the fat off the short ribs before cooking if you can. Second, remove as much fat as possible from the sauce after cooking the short ribs. I try to plan ahead and make these braised short ribs at least a day in advance and refrigerate the sauce. This makes it easy to scoop off any hardened fat that floats to the top of the sauce.

If you don’t have time to refrigerate the short ribs and want to remove as much fat as possible from the sauce, here’s a trick I learned. Place a saucepan and a small bowl on the counter. Strain and pour the slightly cooled short rib sauce into a Ziploc bag, seal the bag, and hold the bag over the saucepan. Use scissors to cut off one of the corners of the bag so the sauce pours out into the pot. Once the fat layer gets close to the bottom of the bag, quickly move the bag to the small bowl.

The sauce in the pot is now ready to be thickened into a gravy if you wish.

Making Gravy From The Sauce

My kids love gravy from slow cooker red wine short ribs served over mashed potatoes. These short ribs would also be delicious served over grits. I use a cornstarch slurry to thicken up the sauce from these slow cooker red wine short ribs to make gravy. Heat the defatted sauce to a boil in a saucepan. Then, whisk in the cornstarch slurry (cornstarch mixed with cold water) until slightly thickened. The result is a nice gravy for the short ribs, not too thick, not too thin. If you like your gravy thicker, make more cornstarch slurry and whisk into the sauce.

Slow Cooker Red Wine Short Ribs

These shorts ribs are super tender, fall-off-the-bone. Thicken the gravy if you like and serve with mashed potatoes.

Ingredients

  • 4 pounds short ribs on the bone
  • 2 tbsp extra virgin olive oil
  • 1 large onion
  • 3 carrots peeled, cut into chunks
  • 2 celery stalks cut into chunks
  • 6 cloves garlic chopped
  • 2 tbsp tomato paste
  • 3 cups red wine
  • 6 cups beef or chicken stock
  • 2 sprigs rosemary
  • 2 teaspoons dried thyme
  • 3 bay leaves
  • 2 tbsp cornstarch mixed with 4 tablespoons water
  • fresh chives or parsley chopped
  • sea salt and fresh ground black pepper to taste

Instructions

  1. Season short ribs with salt and pepper. Heat oil in a large skillet. Place short ribs in skillet and brown on all sides. Remove short ribs to slow cooker.

  2. Add onion, carrots, celery and garlic to skillet. Saute on medium heat until fragrant, about 5-7 minutes. Add tomato paste and cook for a few minutes.

  3. Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters.

  4. Pour mixture over short ribs in slow cooker. Add stock, rosemary, thyme, and bay leaf.

  5. Cook on low for 8 hours, until very tender and meat falls off the bone. To remove as much fat as possible, strain sauce, transfer to a container and refrigerate overnight. If you don’t have time to refrigerate overnight, slightly cool sauce, then transfer to a Ziploc bag. Place a saucepan and a small bowl next to each other on the counter. Place bag over saucepan and cut one of the corners of the Ziploc bag. Let sauce pour into saucepan until you see fat layer getting to bottom of the bag. Move bag immediately over small bowl for fat to pour out.

  6. To thicken sauce, mix cornstarch with 4 tablespoons water. Heat sauce in pan until just boiling. Whisk in cornstarch slurry and cook a few minutes until slightly thickened.

Season short ribs with salt and pepper. Heat oil in a large skillet. Place short ribs in skillet and brown on all sides. Remove short ribs to slow cooker.

Add onion, carrots, celery and garlic to skillet. Saute on medium heat until fragrant, about 5-7 minutes. Add tomato paste and cook for a few minutes.

Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters.

Pour mixture over short ribs in slow cooker. Add stock, rosemary, thyme, and bay leaf.

Cook on low for 8 hours, until very tender and meat falls off the bone. To remove as much fat as possible, strain sauce, transfer to a container and refrigerate overnight. If you don’t have time to refrigerate overnight, slightly cool sauce, then transfer to a Ziploc bag. Place a saucepan and a small bowl next to each other on the counter. Place bag over saucepan and cut one of the corners of the Ziploc bag. Let sauce pour into saucepan until you see fat layer getting to bottom of the bag. Move bag immediately over small bowl for fat to pour out.

To thicken sauce, mix cornstarch with 4 tablespoons water. Heat sauce in pan until just boiling. Whisk in cornstarch slurry and cook a few minutes until slightly thickened.

Recipe Notes

Nutrition facts assume 2 pounds of short ribs (net of bones) and do not calculate removal of fat from sauce.

*Nutrition facts assume 2 pounds of shortribs (net of bones) and do not calculate removal of fat from sauce.

Slow Cooker Cincinnati Chili Recipe

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Slow Cooker Chicken Vegetable Stew Recipe

18

Slow Cooker Chipotle Chili Recipe

18

Slow Cooker Turkey Bolognese Pasta Sauce Recipe

18

Pressure Cooker Lentil Chili Recipe

18

Healthy Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash Recipe

18

Slow Cooker Chinese Three Cup Chicken Recipe

18

Slow Cooker Red Wine Beef Shank Stew Recipe

18

Slow Cooker Lentil Smoked Ham Soup

18

Slow Cooker Chinese Soy Sauce Chicken Wings Recipe

18

Source: Jeanettes Healthy Living

Layered Thanksgiving Leftovers Casserole Recipe 30 Healthy

This Layered Thanksgiving Leftovers Casserole is an easy and delicious way to use up leftover turkey, stuffing, potatoes, and green beans. This casserole has been a tradition in our family for many years.

Thanksgiving is my family’s favorite holiday, perhaps because it’s the kickoff to the holiday season. We keep things pretty simple for our Thanksgiving dinner because I find my kids like having exactly the same meal every year. Plus, I’m the one doing all the cooking.

Layered Thanksgiving Leftovers Casserole - this has been a family favorite for years - so easy and a great way to enjoy Thanksgiving dinner for another meal

This Layered Thanksgiving Leftovers Casserole has been a tradition in our family for many years. Immediately after everyone’s done eating, and cleanup is in progress, I put a big pot of water on the stove and make turkey stock using the turkey carcass. Then, I assemble this casserole, layering all the leftover Thanksgiving sides and turkey.

The next day, all I have to do is pop the casserole in the oven, warm up some gravy, and dinner is ready. My kids love this idea, and it’s so easy.

This Layered Thanksgiving Leftovers Casserole is just one great way to use up Thanksgiving leftovers. If you’re looking for more ways to use up your Thanksgiving turkey and leftovers, check out these recipes which are on the lighter side from some of my fellow foodie friends.

Soup/Stew/Chili Recipes using Thanksgiving Leftovers

Turkey Congee
Turkey Soba Noodle Soup
Vietnamese Turkey Noodle Soup (substitute turkey for chicken)
Coconut-Lime Turkey and Rice Soup, Kalyn’s Kitchen
Sweet and Spicy Turkey Curry Soup, Good Life Eats
Turkey Veggie Tray Soup, The Chic Life
Turkey Barley Soup, Kalyn’s Kitchen
Turkey and Pinto Bean White Chili with Lime and Cilantro, Kalyn’s Kitchen
Turkey Pho, Closet Cooking
Soup Recipes for Leftover Turkey, Soup Chick
Turkey Corn Chowder (substitute turkey for chicken)
Turkey Vegetable Curry, Food For My Family
Turkey and Vegetable Moroccan Stew, The Vintage Mixer
Turkey Chili, Simply Recipes

Thanksgiving Leftover Brunch/Lunch Recipes

Turkey Kale Egg Breakfast Casserole, The Chic Life
Turkey Vegetable Hash, The Edible Mosaic
Turkey Fried Rice (substitute chopped turkey for shrimp)
Cold Asian Noodles with Peanut Sauce (substitute turkey for chicken)
Stir-Fry Noodles with Turkey and Chinese Vegetables (substitute cooked turkey for chicken)
Turkey Apricot Sliders, The Kitchen Is My Playground
Thanksgiving Tostados Two Ways, Family Fresh Cooking
Thanksgiving Leftovers Salad, Craving Chronicles
Autumn Turkey & Apple Salad, Cupcakes and Kale Chips
Leftover Turkey, Cranberry and Pesto Panini, Wine and Glue
Turkey Cranberry Quesadilla, Emily Bites

Thanksgiving Leftover Dinner Recipes

Sun-dried Tomato Pesto Pasta with Turkey
Gluten-Free Turkey Biscuit Pot Pie, Sugar-Free Mom
Thanksgiving Leftovers Made Into Poutine, Farm Fresh Feasts
Curried Turkey Shepherd’s Pie, The Chic Life
Pumpkin Mac and Cheese, The Law Student’s Wife
Cranberry BBQ Turkey Stuffed Sweet Potatoes, Cupcakes and Kale
Leftover Turkey Lasagna Rolls with Sun-dried Tomato and Spinach, Cookin’ Canuck
Leftover Turkey, Farro and Cranberries, Reluctant Entertainer
Brown Rice Salad with Leftover Turkey, Red Cabbage and Pecans, Kalyn’s Kitchen

More Recipes Using Thanksgiving Leftovers

Maple Walnut Sweet Potato Hummus, Cupcakes and Kale
Sweet Potato Cookies, The Law Student’s Wife
15 Healthy Recipes for Thanksgiving Leftovers, Sugar-Free Mom

Thanksgiving Layered Leftovers Casserole

Ingredients

  • Leftover Gluten-Free Herbed Cornbread Stuffing
  • Leftover Turkey
  • Leftover Stir-Fried Green Beans
  • Leftover Mashed Sweet Potatoes
  • Leftover Cranberry Sauce
  • Leftover Gravy

Instructions

  1. Preheat oven to 350 degrees.
  2. In a lightly oiled casserole dish, layer stuffing, turkey, green beans, and mashed sweet potatoes. Cover with foil. Bake for 45 minutes to an hour, or until heated through. Serve with cranberry sauce and gravy.

How To Plan Thanksgiving Dinner

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60 Healthy Gluten-Free Thanksgiving Recipes

18

16 Clean Eating Thanksgiving Side Dish Recipes

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Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing

18

Healthy Thanksgiving Turkey Leftover Recipes

18

40 Healthy Gluten-Free Dairy-Free Thanksgiving Recipes

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Healthy Gluten-Free Thanksgiving Recipes

18

Spiced Carrot and Sweet Potato Soup Recipe for Thanksgiving

18

A Day of Thanksgiving and Reflection

18

Sweet Potato Casserole with Praline Topping Recipe

8

Source: Jeanettes Healthy Living

Red Curry Coconut Butternut Squash Soup Recipe Jeanettes Healthy

This creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It’s your choice. This easy recipe is perfect for the holidays when you’re looking for a beautiful, but simple soup to serve guests.

This Creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It's your choice.

Roasting The Whole Butternut Squash

Did you know that you can roast a whole butternut squash in the oven without any peeling or cutting? I learned this trick a few years ago and it eliminates the need to peel, seed and cut up a whole butternut squash. This is especially helpful when you intend to puree butternut squash as a side dish or soup.

Sure, there are times when you want little pieces of butternut squash to get browned (e.g., in a salad), but when you’re making a pureed soup like this Red Curry Coconut Butternut Squash Soup, roasting a whole squash eliminates a lot of prep.

Another added benefit of using whole butternut squash is that the whole squash will keep anywhere from 1-6 months when stored between 50-60 degrees Fahrenheit. Once butternut squash is cut up, it will keep for only 1-2 days.

Butternut Squash Nutrition

Butternut squash is a winter squash (like pumpkin and acorn squash), and is an excellent source of carotenes. They are also a very good source of vitamin C, potassium and magnesium.

1 cup of butternut squash has 82 calories, and provides 457% DV Vitamin A, 52% DV vitamin C, 17% DV potassium and 15% DV magnesium.

Butternut squash is considered a medium glycemic vegetable, with a glycemic index ranking of 51, but has a low glycemic load of 3 (based on a serving size of 80 grams, or about 1/3 cup boiled, mashed squash).*

Seasonings For Red Curry Coconut Butternut Squash Soup

This Red Curry Coconut Butternut Squash Soup is a basic soup that you can build on if you like. Red curry paste has complex flavors from a mix of chilies, lemongrass, and kaffir lime leaves. Coconut milk adds sweetness and creaminess. For even more flavor, you might try infusing the vegetable broth with kaffir lime leaves, lemongrass, garlic, ginger or a combination of these ingredients. For more of a Thai flavor, try using fish sauce instead of salt.

Garnishes For Red Curry Coconut Butternut Squash Soup

I topped this Red Curry Coconut Butternut Squash Soup with a few drops of pumpkin seed oil (from Trader Joe’s) and some toasted pumpkin seeds, but there are other toppings that would go nicely.

Toasted cashew nuts, minced cilantro, sauteed chopped apple or pear, or a dollop of Greek yogurt are some additional topping ideas.

A spritz of fresh lemon or lime juice, or a drizzle of maple syrup right before serving would add a little surprise and flavor booster.

Creamy Red Curry Coconut Butternut Soup

Ingredients

  • 1 large butternut squash
  • 1 cup coconut milk
  • 1-2 teaspoons Thai red curry paste depending on taste
  • 1 cup vegetable broth
  • sea salt to taste

Garnishes

  • toasted pumpkin seeds
  • pumpkin seed oil just a drizzle

Instructions

  1. Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.

Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.

*Livestrong

Vegetarian Thai Coconut Red Curry Recipe

18

Thai Coconut Curry Lentil Soup

18

Thai Green Curry Chicken Zucchini Noodles Recipe

18

Grilled Thai Curry Cilantro Garlic Chicken Recipe

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Chicken Curry Fried Rice Recipe

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Slow Cooker Chinese Curry Chicken Recipe

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Clean Eating Slow Cooker Pumpkin Chicken Curry Recipe {The Gracious Pantry}

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Thai Red Curry Chicken with Winter Squash Recipe

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Smoked Red Curry Coconut Chicken Marinated in Greek Yogurt Recipe

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Thai Peanut Coconut Curry Chicken Video + Recipe

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Source: Jeanettes Healthy Living

Sweet Potato Casserole with Praline Topping Recipe Jeanettes

This Sweet Potato Casserole with Praline Topping is decadent – a real treat for the holiday season. Roasted sweet potatoes and sweet spices ensure lots of flavor, and the praline topping takes this sweet potato casserole over the top.

Sweet Potato Casserole with Praline Topping - this is a really special sweet potato casserole for Thanksgiving and the holiday season. Roasted sweet potatoes and sweet spices add lots of flavor and the praline topping is amazing!

I grew up eating sweet potato casserole with toasted marshmallows on top. Although I have fond memories of this childhood version of sweet potato casserole, I decided to make a different version with a praline topping recently for a friend. This Sweet Potato Casserole with Praline Topping received such rave reviews that I decided to post it here. This is not a light casserole, but it is the perfect way to treat your guests this holiday season.

I found the original recipe in a Cook’s Illustrated magazine and amped it up with more spices, including cinnamon and cloves. The sweet potatoes are roasted, not boiled, resulting in deeper flavors and no soggy potatoes. Dark brown sugar (I made my own by mixing molasses with organic light brown sugar) adds some caramel notes to the praline topping.

This is a great recipe if you’re traveling to someone’s house and want to bring an impressive side dish (the marshmallow topped sweet potato casserole doesn’t travel well).

Sweet Potato Casserole with Praline Topping

Ingredients

  • 4 pounds sweet potatoes

Filling

  • 2 tablespoons coconut oil or organic unsalted butter melted
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large egg yolks
  • 2 tablespoons maple syrup
  • 3/4 cup organic half and half

Praline Topping

  • 1/4 cup gluten-free flour mix
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons organic unsalted butter cut into small pieces and softened
  • 1/2 cup pecans

Instructions

  1. Preheat oven to 400 degrees. Use a knife to poke holes in the sweet potatoes. Place sweet potatoes on a foil lined baking sheet and roast potatoes until they can be squeezed easily (use a kitchen towel and squeeze gently with your hand), about 1 hour or more depending on the size of the sweet potatoes. Remove from oven and cut lengthwise to let steam escape. Scoop flesh out into food processor and process until almost smooth. Add melted coconut oil or butter, lemon juice, vanilla, cinnamon, nutmeg, cloves, salt, pepper, egg yolks and maple syrup; process until combined. With processor running, pour in half and half and process until blended. Transfer to a baking dish and spread into an even layer. At this point, you can cover and refrigerate the dish until the next day; otherwise, continue with the Praline Topping.

Praline Topping

  1. Reduce oven to 375 degrees.
  2. Place flour, brown sugar, cinnamon and salt in food processor; pulse until combined. Add butter to food processor and pulse until crumbly, just a few seconds. Sprinkle nuts over mixture and process a few more seconds until combined.
  3. Sprinkle praline topping on top of sweet potato mixture. Bake until topping is well browned and sweet potatoes are hot, about 40 minutes.

Recipe Notes

Cambodian Sweet Soy Noodle Bowl Recipe

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Mom’s Baked Coconut Walnut Sweet Rice Cake Recipe

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Thai Sweet Chili Sauce Recipe

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Sweet and Spicy Spiralized Cucumber Tomato Arugula Salad Recipe {Daniel Plan Recipe}

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17 Healthy Sweet Apple Recipes

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Sweet Spiced Roasted Butternut Squash Soup Recipe {Vegan}

18

Thai Chicken Skewer Appetizers with Sweet and Spicy Chili Sauce

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Spicy Sweet Baked Chicken Wings Recipe

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Sweet and Salty Caramel Furikake Popcorn Recipe {Nature+™ Giveaway}

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Mashed Stokes Purple Sweet Potatoes Recipe

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Source: Jeanettes Healthy Living