Two Healthy Thanksgiving Dishes Everyone Can Enjoy
November 18, 2015
For some families, sitting at the dining table is a holiday tradition. And there’s nothing more exciting than having an extra set of hands or two to help prep meals.
Whether you’re visiting family and friends or having them over, you can skip the guilt trip this year by prepping healthy options everyone will love.
Enter Sprout Foods.
Sprout Foods offers chef-created, healthy and organic baby and toddler foods, that everyone can enjoy anytime of the year. But for those of you looking to slim down this holiday season, Sprout Foods has two delicious Thanksgiving dishes you can make for your family and friends:
1. Roast Turkey with Sweet Potato, Apples & Brown Rice; and
2. Butternut Squash Macaroni & Cheese
According to Sprout Foods, these two recipes feature “whole foods and fresh ingredients that echo Sprout Foods’ long-standing mission to deliver culinary inspired, organic foods for babies and toddlers, served up in eco-friendly, easy-to-use packages.”
Recipes for each can be found below. Feel free to try them out for yourself!
Roast Turkey with Sweet Potato, Apples & Brown Rice
1/2 pound boneless turkey breast
1/2 large sweet potato, scrubbed and halved
1 Gala, golden delicious (or any fresh in-season apple)
1/2 small yellow onion, halved with layers separated
1 1/2 tablespoons extra-virgin olive oil
1/2 cup cooked brown rice (or wild rice), warm or at room temperature
Preheat the oven to 400°F.
Arrange the turkey, sweet potato, apple, and onion on a rimmed baking sheet. Drizzle with 1 1/2 teaspoons of the oil.
Roast uncovered for 25 to 30 minutes, or until the turkey has reached an internal temperature of 155°F when tested at its thickest point with an instant-read thermometer. Let the turkey rest for 10 minutes.
Divide the meal into adult and child-friendly portions. For the kid portions, shred the turkey into small pieces and scoop the sweet potato flesh and apple from the skin. Place in a food processor along with some of the onion. Add a few tablespoons of brown rice. Drizzle in the remaining 2 1/2 teaspoons of oil and pulse on and off until coarsely chopped. Serve warm.
Yields 3 to 4 adult servings or 6 kid servings
Butternut Squash Macaroni & Cheese
1 medium (1 to 11⁄2 pounds) butternut squash, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
12 ounces small pasta shells
1⁄2 cup whole milk
1 cup shredded Monterey Jack cheese
Preheat the oven to 400 degrees.
Place the squash, cut-side up, on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until tender when pierced with a fork, 30 to 40 minutes. Remove the squash from the oven and allow to cool for 5 or 10 minutes. Leave the oven on and reduce the temperature to 350 degrees. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions, or until just al dente. Drain the pasta and transfer to a large bowl.
When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor. Add the milk and puree until smooth. Add the squash puree to the pasta and fold together with a rubber spatula until combined. Grease a 9-inch square or round baking dish. Spread the pasta mixture evenly in the dish and top with the cheese. Bake until the cheese is melted and the top is golden, 5 to 7 minutes. Let stand for 5 minutes before serving.
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