Delicious Holiday Meals

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Garlic Herb Roasted Turkey

Prep Time: 30 minutes
Total Time: 4 hours 30 minutes

Nutrition Facts (per serving):

• Calories: 450
• Fat: 25g
• Carbs: 2g
• Protein: 55g

Ingredients:

• 1 whole turkey (12-14 pounds)
• 1/2 cup of unsalted butter, softened
• 4 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, chopped
• 1 tablespoon of fresh thyme, chopped
• Salt and pepper to taste
• 1 lemon, halved
• 1 onion, quartered
• 2 cups of chicken broth

Directions:

1. Prepare the Herb Butter:
Combine butter, garlic, rosemary, thyme, salt and pepper in a bowl.
Tip: Make sure the butter is softened for easy mixing.

2. Rub the Turkey:
Rub the herb butter mixture all over the turkey, including under the skin.
Tip: For extra flavor, gently lift the skin to brush the vegetable butter over the meat underneath.

3. Stuff the Turkey:
Stuff the cavity with lemon halves and onion quarters.
Tip: These add moisture and aroma while the turkey cooks.

4. Roast the Turkey:
Place the turkey on a rack in a roasting pan and pour chicken broth into the pan. Roast in a preheated oven at 325°F (165°C) for 3-4 hours or until the internal temperature reaches 165°F (74°C).
Tip: Baste the turkey every hour for golden, crispy skin.

5. Let the Turkey Rest:
Remove the turkey from the oven and allow it to rest for 20 minutes before carving.
Tip: Resting helps the juices redistribute, making the meat more tender.

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 Spiced Sweet Potato Casserole

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 290
• Fat: 12g
• Carbs: 45g
• Protein: 3g

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup of brown sugar
• 1/4 cup of unsalted butter, melted
• 1/4 cup of milk
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of vanilla extract
• 1 cup of mini marshmallows
• 1/2 cup of chopped pecans

Directions:

1. Cook the Sweet Potatoes:
Boil the sweet potatoes in salted water until tender (about 15 minutes), then drain and mash.
Tip: Mashing the potatoes while warm gives a smoother texture.

2. Mix the Ingredients:
Combine the mashed sweet potatoes with brown sugar, melted butter, milk, cinnamon, nutmeg and vanilla extract.
Tip: Adjust the sweetness to taste by adding more brown sugar if desired.

3. Spread the Mixture:
Transfer the sweet potato mixture to a greased 9×13-inch baking dish, spreading it evenly.
Tip: Smooth the top for even marshmallow coverage later.

4. Add the Toppings:
Sprinkle mini marshmallows and chopped pecans over the top.
Tip: For an extra crunch, toast the pecans in a dry skillet before adding.

5. Bake the Casserole:
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the marshmallows are golden and melted.
Tip: Let the casserole cool slightly before serving to avoid burning your mouth on hot marshmallows!

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Crispy Parmesan Asparagus

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 120
• Fat: 8g
• Carbs: 6g
• Protein: 6g

Ingredients:

• 1 pound of asparagus, trimmed
• 2 tablespoons of olive oil
• 1/2 cup of grated parmesan cheese
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Lemon wedges for serving

Directions:

1. Season the Asparagus:
Toss trimmed asparagus with olive oil, grated parmesan, garlic powder, salt and pepper.
Tip: Add a sprinkle of lemon zest for a citrusy kick.

2. Spread and Roast:
Arrange the asparagus in a single layer on a parchment-lined baking sheet. Roast in a preheated oven at 400°F (200°C) for 12-15 minutes until tender.
Tip: Shake the pan halfway through to ensure even roasting.

3. Serve:
Transfer the roasted asparagus to a serving platter and garnish with lemon wedges.
Tip: Squeeze fresh lemon juice over the top for added brightness before serving.

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Savory Sausage Stuffing

Prep Time: 20 minutes
Total Time: 1 hour

Nutrition Facts (per serving):

• Calories: 300
• Fat: 20g
• Carbs: 25g
• Protein: 10g

Ingredients:

• 1 pound of Italian sausage, casings removed
• 1 onion, chopped
• 3 celery stalks, chopped
• 1/2 cup of unsalted butter
• 1 tablespoon of fresh sage, chopped
• 1 tablespoon of fresh thyme, chopped
• 10 cups of cubed stale bread
• 2 cups of chicken broth
• Salt and pepper to taste

Directions:

1. Cook the Sausage:
Cook Italian sausage over medium heat until browned. Remove from the skillet and set aside.
Tip: Break the sausage into small pieces as it cooks for even distribution.

2. Sauté Vegetables:
In the same skillet, melt butter and sauté chopped onion and celery until softened, about 5 minutes.
Tip: Stir frequently to prevent the vegetables from browning too quickly.

3. Mix the Stuffing:
In a large bowl, combine the cooked sausage, sautéed vegetables, fresh sage, thyme, cubed bread and chicken broth. Season with salt and pepper to taste.
Tip: Use stale bread or toast fresh bread cubes for the best texture.

4. Bake the Stuffing:
Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for 15 minutes until the top is golden and crispy.
Tip: For an extra crispy top, broil for 2-3 minutes.

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Bacon Wrapped Green Beans

Prep Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 150
• Fat: 10g
• Carbs: 10g
• Protein: 5g

Ingredients:

• 1 pound of green beans, trimmed
• 8 slices bacon, halved
• 1/4 cup of brown sugar
• 2 tablespoons of unsalted butter, melted
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste

Directions:

1. Blanch the Green Beans:
Boil green beans in salted water for 3 minutes, then drain and pat dry.
Tip: Blanching helps maintain the vibrant green color of the beans.

2. Wrap with Bacon:
Bundle a few green beans and wrap them with a half slice of bacon. Secure with a toothpick if needed.
Tip: Use thin-cut bacon for quicker, crisper cooking.

3. Brush with Glaze:
Combine brown sugar, melted butter, garlic powder, salt and pepper in a small bowl. Brush the mixture over the bacon-wrapped green beans.
Tip: Add a little cayenne pepper to the glaze for a hint of heat.

4. Roast the Green Beans:
Place the bacon-wrapped bundles on a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until the bacon is crispy.
Tip: Turn the bundles halfway through cooking for even crisping.

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Creamy Garlic Mashed Potatoes

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 20g
• Carbs: 25g
• Protein: 3g

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1/2 cup of unsalted butter
• 1/2 cup of heavy cream
• 4 cloves of garlic, minced
• Salt and pepper to taste
• Chopped chives for garnish

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Herb Crusted Prime Rib

Prep Time: 15 minutes
Total Time: 2 hours 30 minutes

Nutrition Facts (per serving):

• Calories: 700
• Fat: 55g
• Carbs: 2g
• Protein: 45g

Ingredients:

• 1 (5-pound) prime rib roast
• 1/4 cup of olive oil
• 4 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, chopped
• 1 tablespoon of fresh thyme, chopped
• 1 tablespoon of salt
• 1 teaspoon of black pepper

Directions:

1. Prepare the Prime Rib:
Rub the prime rib roast with olive oil, minced garlic, fresh rosemary, thyme, salt and black pepper. Let it sit at room temperature for about 30 minutes.
Tip: Allowing the roast to come to room temperature ensures even cooking.

2. Sear the Roast:
Place the roast on a rack in a roasting pan. Roast in a preheated oven at 450°F (230°C) for 15 minutes to develop a crust.
Tip: This initial high heat helps lock in the juices.

3. Slow-roast the Meat:
Reduce the oven temperature to 325°F (165°C) and continue roasting for 1 ½ to 2 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
Tip: Use a meat thermometer to check for doneness without opening the oven frequently.

4. Rest and Carve:
Let the prime rib rest for 20 minutes before carving.
Tip: Resting allows the juices to redistribute, making the meat juicier.

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Roasted Garlic Parmesan Cauliflower

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 150
• Fat: 10g
• Carbs: 10g
• Protein: 5g

Ingredients:

• 1 head of cauliflower, cut into florets
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1/2 cup of grated parmesan cheese
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Season the Cauliflower:
Toss cauliflower florets with olive oil, minced garlic, grated Parmesan, paprika, salt and pepper until well-coated.
Tip: For a more even roast, cut the cauliflower into similarly sized florets.

2. Roast the Cauliflower:
Spread the cauliflower in a single layer on a parchment-lined baking sheet. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, stirring halfway through.
Tip: Stirring halfway ensures even browning and crisping.

3. Garnish and Serve:
Once the cauliflower is tender and golden, remove from the oven and garnish with fresh parsley before serving.
Tip: For extra crispness, broil the cauliflower for 2-3 minutes.

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Honey Glazed Ham

Prep Time: 15 minutes
Total Time: 2 hours 15 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 10g
• Carbs: 30g
• Protein: 30g

Ingredients:

• 1 (8-pound) bone-in ham
• 1/2 cup of honey
• 1/2 cup of brown sugar
• 1/4 cup of Dijon mustard
• 1/4 cup of apple cider vinegar
• 1/2 teaspoon of ground cloves

Directions:

1. Prepare the Glaze:
Combine honey, brown sugar, Dijon mustard, apple cider vinegar and ground cloves. Stir until smooth.
Tip: Add a pinch of cinnamon for extra warmth in the glaze.

2. Score and Glaze the Ham:
Score the surface of the ham in a diamond pattern. Brush half of the glaze mixture over the ham, to get it into the scored lines.
Tip: Scoring helps the glaze penetrate deeper for more flavor.

3. Roast the Ham:
Place the ham on a rack in a roasting pan and cover with aluminum foil. Roast in a preheated oven at 325°F (165°C) for 1 ½ hours.
Tip: Basting every 30 minutes with the pan juices enhances the flavor.

4. Finish with More Glaze:
Remove the foil, brush the remaining glaze over the ham and continue roasting for another 30 minutes until the ham is caramelized and heated.
Tip: For a beautiful finish, broil the ham for 3-5 minutes after glazing.

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Stuffed Chicken Breasts

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 15g
• Carbs: 4g
• Protein: 35g

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons of olive oil
• 1 cup of mushrooms, sliced
• 2 cups of fresh spinach
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of grated parmesan cheese
• Salt and pepper to taste
• Toothpicks for securing

Directions:

1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Sauté sliced mushrooms until tender, about 5 minutes, add fresh spinach and cook until wilted. Remove from heat and stir in mozzarella and parmesan cheese.
Tip: Allow the filling to cool slightly before stuffing the chicken to prevent it from oozing.

2. Stuff the Chicken:
Butterfly the chicken breasts, creating a pocket. Stuff each breast with the mushroom and spinach mixture, then secure with toothpicks.
Tip: Don’t overstuff the chicken to avoid it tearing during cooking.

3. Bake the Chicken:
Place the stuffed chicken breasts in a greased baking dish and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked.
Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

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Roasted Brussels Sprouts with Pancetta

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 150
• Fat: 10g
• Carbs: 10g
• Protein: 5g

Ingredients:

• 1 pound of brussels sprouts, trimmed and halved
• 4 ounces of pancetta, diced
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1 tablespoon of balsamic vinegar

Directions:

1. Prepare the Brussels Sprouts:
Toss halved brussels sprouts with diced pancetta, olive oil, salt and pepper. Spread the mixture on a parchment-lined baking sheet.
Tip: Make sure the brussels sprouts are in a single layer to roast evenly.

2. Roast the Brussels Sprouts:
Roast in a preheated oven at 400°F (200°C) for 20-25 minutes or until the brussels sprouts are tender and the pancetta is crispy.
Tip: Stir the sprouts halfway through for even browning.

3. Drizzle with Balsamic Vinegar:
Remove from the oven and drizzle with balsamic vinegar before serving.
Tip: For extra flavor, reduce the balsamic vinegar on the stove until syrupy before drizzling.

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Butternut Squash Soup

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 200
• Fat: 10g
• Carbs: 25g
• Protein: 3g

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1/2 teaspoon of ground nutmeg
• 1/2 cup of heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until softened, about 5 minutes.
Tip: Stir frequently to avoid burning the garlic.

2. Cook the Squash:
Add the peeled and cubed butternut squash and broth to the pot. Bring to a boil, reduce heat and simmer until the squash is tender, about 20 minutes.
Tip: Use chicken broth for a richer flavor or vegetable broth for a vegetarian version.

3. Puree the Soup:
Use an immersion blender or regular blender to puree the soup until smooth. Stir in ground nutmeg, heavy cream, salt and pepper.
Tip: If using a regular blender, puree the soup in batches to avoid overflow.

4. Garnish and Serve:
Garnish with fresh parsley before serving.
Tip: Swirl in a little extra cream for a visually appealing finish.

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Marple Pecan Roasted Sweet Potatoes

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 250
• Fat: 12g
• Carbs: 35g
• Protein: 2g

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 3 tablespoons of olive oil
• 1/4 cup of maple syrup
• 1/2 cup of chopped pecans
• 1/2 teaspoon of ground cinnamon
• Salt and pepper to taste

Directions:

1. Prepare the Sweet Potatoes:
Toss peeled and cubed sweet potatoes with olive oil, maple syrup, chopped pecans, ground cinnamon and salt. Spread in a single layer on a parchment-lined baking sheet.
Tip: Make sure the sweet potato cubes are evenly coated for maximum flavor.

2. Roast the Sweet Potatoes:
Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through, until tender and caramelized.
Tip: Stirring ensures the pecans don’t burn and the sweet potatoes cook evenly.

3. Serve:
Once roasted, serve as a sweet and nutty side dish.
Tip: Add a sprinkle of flaky sea salt for a balanced contrast to the sweetness.