Let’s Get Merry with Festive Entrees
Thanksgiving is behind us, which means we’re transitioning into the next round of holiday celebrations! Each week, we will be featuring a collection of recipes to fill your table with this year. First on the list is healthier entrees!
MEAL ONE:
Slow Cooker Beef Brisket
If you’ve been following these meal plans for a while, you know that a slow cooker meal is one of my favorites. Brisket is a great cut of meat to cook this way since it has more connective tissue and can turn out tough if not cooked low and slow. After about 6-8 hours in the crockpot, it should be juicy, tender, and fall apart when shredded. The best part about cooking your entrée this way is that you can set it early in the day, so it’s done in time for dinner! Pair this with potato latkes, a fresh, citrus salad, challah bread or other rolls, mashed cauliflower, roasted root vegetables, or your family’s favorite sides.
MEAL TWO:
Vegetable Wellington
This one is for all your vegetarian family members or friends who are joining the celebrations this year. Even the non-vegetarian guests may end up wanting a taste of this Beef Wellington variation! This recipe uses goat cheese and butternut squash in place of beef but keeps the mushrooms and flaky puff pastry like the traditional recipe. You could use feta cheese in place of goat cheese, and white mushrooms or portobella mushrooms instead of cremini mushrooms. Enjoy!
MEAL THREE:
Skillet Honey Pomegranate Chicken Thighs
A festive entrée without the fuss! Pomegranates are similar to cranberries in flavor – tart with a hint of sweetness underneath. It can be slightly labor-intensive to remove the edible portion of a pomegranate, so save time by looking for pomegranate seeds, or arils, at the store. You could use chicken breasts instead, but thighs are so delicious and tender, especially when covered in this sweet and tart sauce!
MEAL FOUR:
Maafe (West African Peanut Soup)
Kwanzaa is a weeklong celebration of African American culture and heritage. This recipe is a traditional West African dish that is a popular entrée at Kwanzaa celebrations. There are many variations to peanut stew, so the ingredients included and starches it’s served with depend on the region in which it is made. This version combines flavorful and aromatic herbs and spices with chicken or beef, and root vegetables like sweet potatoes and carrots. You can easily make this recipe without meat for any vegetarian guests and serve this with or without rice.
MEAL FIVE:
Holiday Stuffed
Pork Tenderloin
A whole lot of winter flavors packed into this pork tenderloin recipe! Stuffed tenderloin may sound like a daunting task, but it’s easier than you think. The author of this recipe shares tips on how to slice the pork open to make it a flat surface to add ingredients. It’s a beautiful and delicious entrée for your table this year!