Thanksgiving Grain Bowl

Do you have a favorite Thanksgiving food? I’m not sure I could pick just one. If truly pressed, I might say mashed potatoes, but there are SO many other tasty options: green bean casserole, sweet potatoes, brussels sprouts, cranberry sauce, and more. (And let’s not even START on desserts.)

Fortunately, this healthy Thanksgiving Grain Bowl offers the flavors of several turkey day favorites all in one! This easily modifiable recipe works well for throwing together a bowl full of leftovers–or for when you just want something a little lighter. Roasted brussels sprouts and butternut squash, pumpkin seeds, cranberries, and feta come together with high-fiber, protein-packed quinoa and a sweet-and-tangy olive oil dressing.

Sounds just about right for the day after Thanksgiving, yes?

And while we’re talking Thanksgiving, let me pull out my nutritionist hat with a little dietary advice. It’s all too easy to overdo it at Thanksgiving dinner, but this year, try to remember that how much you eat is up to YOU. Just because it’s a tradition to down every single item in the family buffet, it’s not actually required. You can enjoy a great meal without getting to the end of it feeling like you’re about to burst. Choose what you really want to eat and let the rest go. And just say no to food pushers! If Grandma or Aunt Carla says you absolutely must eat her marshmallow-sweet potato concoction, indulge her with a bite, not a giant scoop. It’s your body, your meal, your decision.

Here’s to a happy and healthy Thanksgiving! And check out my post on 10 Ways to Have a Healthy Thanksgiving!

 

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Thanksgiving Grain Bowl
All your favorite flavors of Thanksgiving in a healthy grain bowl! Great for day-after-Thanksgiving leftovers or any time you want a satisfying vegetarian meal.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
as a main dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
as a main dish
Instructions
  1. Preheat oven to 400 degrees. On a large baking sheet, spread brussels sprouts and butternut squash in two separate groups. Drizzle both with olive oil and sprinkle with salt and pepper. Sprinkle butternut squash with nutmeg and thyme. Roast about 30 minutes, stirring once.
  2. While veggies roast, cook the quinoa. In a medium pot, bring quinoa and veggie broth to a boil. Reduce heat and simmer about 20 minutes or until all liquid is absorbed.
  3. Make the dressing: In a small measuring cup, whisk together all ingredients, or blend with an immersion blender.
  4. Assemble the whole thing: In a large bowl, combine roasted vegetables, cooked quinoa, cranberries, feta, and pepitas. Stir in dressing and toss to combine.
Recipe Notes

A Love Letter to Food Original Recipe.

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Green Bean Casserole {No Soups, No Mushrooms}

There was a time when I thought condensed cream soups were God’s gift to the home cook. I specifically recall a Crock Pot chicken recipe I used to make that involved cream of chicken and cream of mushroom soup (and maybe Velveeta cheese?). Yes, it was creamy, and probably tasty, but also crazy high in sodium and pretty highly processed.

I’ve come a long way since those days. Now, whenever I can, I prefer to make sauces for casseroles, meat, or pasta dishes myself. I’ve found doing so cuts back on mystery ingredients, reduces sodium, and honestly just results in better quality food.

Enter this condensed soup-free Green Bean Casserole.

If you’ve ever made green bean casserole with a traditional recipe, I’ll bet it called for cream of mushroom soup. I know the recipes in both my Betty Crocker and Better Homes and Gardens cookbooks start this way. But now that I’m a fan of homemade sauces–and since I’ve never been fond of mushrooms–when I wanted a green bean casserole to go with a grilled chicken dinner recently, I thought I’d try my hand at a 100% from-scratch version. (Except for the fried onions on top. Those I’m happy to outsource to good old French’s.)

This recipe came out full of savory flavor, thanks to shallot, sage, and thyme. And thanks to a vegetable broth base, it’s totally vegetarian. Even though Thanksgiving may be several weeks off, I’d make this again for a veggie side dish any day!

Give this one a try if you’re looking for something a little less processed, or if someone in your family has the good sense to not like mushrooms. 🙂


Print Recipe
Green Bean Casserole {No Soups, No Mushrooms}
Not crazy about mushrooms? Prefer not to use condensed soups? This delicious from-scratch Green Bean Casserole is for you!
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Heat a large pot of water to boiling. Add green beans and cook about 5 minutes. Drain and set aside. Preheat oven to 350 degrees.
  2. Wipe out the pot and melt butter over medium-low heat. Add flour, salt, pepper, sage, and thyme and whisk about 1 minute.
  3. Add milk and vegetable broth and whisk to combine. Increase heat to medium and whisk occasionally until sauce thickens. (It's ready when the whisk leaves a defined trail.) Remove from heat and stir in green beans.
  4. Spray an 11 x 7-inch baking dish with cooking spray. Pour in green bean mixture and smooth. Sprinkle with fried onions.
  5. Bake 20-25 minutes or until heated through.
Recipe Notes

A Love Letter to Food Original Recipe.

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Veggie Pot Pie Skillet with Cheddar Biscuits

Veggie Pot Pie Skillet

I’ve already got a pot pie recipe on this site, and it’s kind of my pride and joy, since it’s one I came up with myself, and (can I brag a little?) it’s to die for. Savory chicken, a velvety cream sauce, and pan-roasted veggies….mmmm….it’s like my wee chickeny baby I just love to dote upon.

But that doesn’t mean there aren’t other awesome pot pies out there, each with their own spin on the classic. My own recipe certainly isn’t the final word on pot pies, as far as I’m concerned. Especially when I see a new pot pie recipe that involves cheese.

That’s right, I said POT PIE WITH CHEESE.

If you’re a purist, you might think this sounds about as appealing as cheese on your breakfast cereal.(Aside: can I just note how long it took to think of something, anything, for that sentence that would be gross to put cheese on? But cereal and cheese does sound pretty wrong. Give me a minute, though–I may warm up to the idea…) When I saw this veggie pot pie skillet with cheddar biscuit topping over on Budget Bytes, I was smitten. If Beth, the author of that blog, tracks her visitor stats, she may have noticed a giant spike in the number of visits to that particular post in the last few weeks.

They’re all me. I have now made this recipe four times since Christmas, with no signs of slowing down.

Veggie Pot Pie Skillet

Here’s why. This recipe is:

  • Meatless
  • Easy
  • Cheap
  • One-dish meal
  • Uses very common ingredients, making it a virtually no-shop meal if you keep things like frozen vegetables, chicken broth, and flour on hand
  • Totally cozy-comfort-food delicious!

Even my kids go crazy over this meal, which I normally would not think possible for something so obviously based on vegetables. The filling is herb-y and creamy and the biscuit topping always comes out light with just the right texture–a real feat for something as notoriously tough to nail as biscuits.

All that being said, I do have to confess that while it may be vegetarian, this recipe is definitely not low calorie or low fat, since it has quite a lot of butter and no small amount of cheese. Still, we’re talking pot pie here, so nobody’s expecting it to be super healthy, right? In moderation, it’s a yummy, easy one-dish meal that won’t break the bank. Try it out for an alternative to the usual pot pie!

Veggie Pot Pie Skillet

 

Print Recipe
Veggie Pot Pie Skillet with Cheddar Biscuits
A creamy veggie filling gets topped with tender cheddar biscuits in this vegetarian comfort food!
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
For the filling:
For the cheddar biscuits:
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
For the filling:
For the cheddar biscuits:
Instructions
For the filling:
  1. In a 12-inch oven-safe skillet (very important that it's oven-safe!), melt butter over medium heat. Add diced onion and saute until transparent, about 5 minutes. Add flour and continue to saute another minute. Pour in milk and vegetable broth and whisk until smooth. Add salt, thyme, sage, and some black pepper.
  2. Bring the mixture to a boil and let simmer for a couple of minutes until it thickens to to the point where a utensil dragged through it leaves a trail. Add frozen vegetables and stir to combine. Continue to cook until veggies are heated through. Preheat the oven to 425 degrees while you make the biscuits.
For the biscuits:
  1. In a large bowl, combine flour, baking powder, and salt. Cut in cold butter in small pieces and mix with your hands, the back of a fork, or a pastry cutter until the mixture looks like damp sand. Add cheddar and chives, then milk. Stir just until a dough comes together.
  2. Take the veggie filling off the heat and dollop the biscuit mixture evenly across the top of it.
  3. Bake 18-20 minutes or until biscuits are cooked through. Serve immediately, being very careful not to burn yourself as you serve from the skillet! (Lesson learned from experience.)
Recipe Notes

Somewhat adapted from Budget Bytes.

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