For those wanting to have a Thanksgiving theme this November but don’t have the time, budget and resources for a turkey, sharing a starter and main dish recipes for your festive table. The main ingredients of these two recipes are usually identified with the occasion.
As with recipes we promote on Healthy Eats, simply replace commercial ingredients with organic and natural to make them more wholesome. Take note, low- or non-fat doesn’t necessarily mean healthier. Read the labels to check for artificial ingredients, preservatives and artificial flavours and colours and stahy away from them!
Squash casserole (serves four)
- 750 grams squash
- 1/2 cup grass fed butter
- 1 free range egg
- 1 medium onion, chopped
- sea salt and black pepper to taste
- 15 pieces of savoury crackers crushed
- 3/4 cup grated cheddar cheese
Preheat oven to 350 degrees Fahrenheit. Peel and de-seed squash and cut into large cubes. Boil until fork tender. Mash thoroughly and add butter, egg, onion, salt, pepper and crackers. Mix until combined. Place in buttered casserole dish and top with grated cheese. Bake at 350 degrees until cheese is melted and bubbly on the edge (about 30 minutes).
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- 1 1/2 cups cooked mashed potatoes
- 2 cups cooked ham or turkey meat
- 1/3 cup mayonnaise
- 1 10.5 ounce cream of mushroom soup
- 1 1/2 cups croutons, coarsely crumbled
- 11/2 cup fresh milk
- 2/3 cup cheddar cheese cubed
- 1/3 cup dry breadcrumbs (for topping)
- 1/4 cup cheddar cheese, grated
Preheat oven to 350 degrees Fahrenheit. Brush a two-quart casserole dish lightly with cooking oil or butter. Spread a layer of mashed potatoes to completely cover the bottom of the dish-around 1/2 inches. In a large bowl, combine ham or turkey, mayonnaise, mushroom soup, croutons, milk and cheddar cheese until homogenous. Layer this on top of the mashed potatoes and top with grated cheddar cheese then breadcrumbs. Bake in oven for 30 to 35 minutes, or until top is golden brown.