Nearly every one of us will celebrate one or more of the upcoming fall and winter holidays, observances, and celebrations just around the corner. This year why not aim for praiseworthy recipes and meals that are also thrifty and nutritious as well as delicious? You need look no further. Following is a menu for a pretty easy breezy meal all the guests will enjoy. Uncle Morrie won’t need to sit in the corner with salad and applesauce while Cousins Burt and Sheila sift through each dish to avoid anything with meat, your granddaughter can’t have most grains, hubby has an Epi-pen handy in case he accidentally swallows nuts, your sister is diabetic and your old friends, the Carters, are vegan. Yikes! The scenario leaves a lot of guests in a post dinner hunger mode that might well ruin the celebration for them and for you.
Turkey, ham, and brisket are not necessarily meal requirements for every holiday meal, and no one needs marshmallows on yams, cheese and butter in every dish or layer cake for dessert. Exotic fruits and vegetables from other areas of the world might be fun for a holiday meal, but if they’re unseasonal where you live, they’ll be not only more expensive but less nutritional due to their long journey to your table.
Prepare or at least partially prep recipes up to three days ahead, and even longer for items you can freeze.
Look for what’s available and least expensive at the grocery store, including cuts of meat and eggs.
Be aware of what’s plentiful and seasonal where you reside. It will be fresher and less expensive.
When there are sales at the store on dry goods, stock up. We can always have use for canned beans, tomatoes, tuna, fruit, broth, dry milk, nut butters, corn meal, butter, vegetable oil, dry and canned milk and of course flour and baking supplies.
If friends or neighbors have a large supply of certain ingredients or prepared foods and you have something they might use, trade. It won’t cost either of you a penny.
Ask guests to bring a holiday dish, to share, that they enjoy and possibly prefer.
Know your limitations. Base your menu on availability of your time, your expertise and whether you’ll have a kitchen helper or be the chief cook and bottle washer.
Don’t overextend yourself or your budget.
Or be even more creative and make personal pizzas with easy no-yeast yogurt crusts and toppings you have on hand.
Or host a taco party and ask guests to bring components, they adore, for the taco fiesta. Have gluten free and vegan tortillas available if possible or ask guests to bring their preference.
Whether for Thanksgiving or any other winter meal celebration, the menu options are endless when the chef steps out of the conventional meal box and goes creative. Here are two thrifty menus that provide dietary options for all your guests. One is a quick and easy menu. The second is a menu plan for the ardent chef, on a budget, who wants to present showstoppers. Both menus are delicious and nutritious and varied to feed all the tastes and dietary needs of your guests while fitting into your budget. Mix and match or prepare just two or three of the dishes listed. It’s all about variation and deliciousness based on what works for you and your holiday crowd.
EASY MENU:
Stove Top Popcorn (gf/vegan)
White Bean Hummus with Rice Crackers (vegan, gf)
*Potato & Green Chile Stew
Zesty Barbecue Glazed Roast Turkey Drumsticks
Steamed Fresh or Frozen Broccoli with* Tamari aioli (veg, gf)
OR
Steamed Peas with mint and lemon butter (veg, gf)
Cornbread (gf) with butter/margarine
Homemade Jam
Chocolate Wacky Cake (vegan)
& Fruit Compote Sundaes (gf)
OR
*Chocolate Love Pudding (gf, veg/vegan)
& *Carrot Spice Cookies (vegan)
ARDENT MENU:
Humble Pumpkin Soup (veg/vegan)
*White Bean & Spinach Antipasto (gf, vegan)
*Gardeners’ Seasonal Company Galette (vegan / veg) &
Gardeners’ Seasonal Casserole (vegan / veg, gf)*Scalloped Spiced Yams & Apples with walnuts & cranberries (vegan/ veg, gf)
*Turkey Meatballs Stroganoff
Herbed Rice Pilaf (vegan, gf)
*Damper Bread with butter/margarine
*Oregon Apple Tart a la Jacques (veg/vegan)
& Maple Pumpkin Pie
OR
*Light Lemon Cheesecake Cups (gf)
& Zucchini Tahini Brownies (vegan)
By: By Kitchen Maven, Judi Berman-Yamada, https://www.facebook.com/Creativepenandpantry/
Many Recipes in my posts are found in my cookbook, “Thrifty Comfort Cooking for Challenging Times”. The book is available through Amazon.com and Barnes & Noble.com. All (100%) of author royalties from retail sales of my cookbook go directly to the Oregon Food Bank, Tillamook Services, to assist families and individuals experiencing food insecurity. Purchasing the cookbook will benefit not only the recipient of the cookbook, but people in need, as well. Living near Tillamook County or even in Portland, you can purchase the book through Food Roots Farm to Table Marketplace for a sale price and all proceeds will go directly to that non-profit organization.
Angelica immigrated from Mexico to America in 2008, seeking a better life. Starting as a seasonal harvester, she soon discovered the many barriers between her and her goals. Realizing she was spending the majority of her wages to cover rent; she became determined to find a path to becoming a homeowner.
Unsure where to start, she went to her local credit union, began asking questions, seeking assistance. She learned that her first step was to build up credit, a process that took her seven months to be in good standing. Another issue arose, however, as her immigration status became another barrier to home ownership. Angelica was persistent with her credit union to provide a home loan, which she received after just weeks of deliberation.
Seeking to reduce her 30-year mortgage, Angelica made a commitment to pay off the house quickly, forcing her to cut expenses, save any funds, take on extra work and continually improve her credit. Through such planning, the house was paid in full in just four years.
Angelica shows that resilience and determination are fundamental traits to using existing systems to one’s benefit. By asking questions, getting advice from people with experience, and careful budgeting, anyone, no matter their financial status, can make their dream of home ownership, or finding financial freedom, a reality.
For more information on upcoming classes, visit our website at https://tillamookcountywellness.org/work-well/financial-wellness and follow Tillamook County Wellness on social media.
A rich, creamy recipe that combines delicious fall flavors with satisfying pasta.
Ingredients:
12 jumbo pasta shells (about 6 ounces)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin
½ teaspoon garlic powder or 2 cloves garlic, minced
2 Tablespoons basil
¼ teaspoon sage
½ teaspoon salt
½ teaspoon pepper
½ cup grated parmesan cheese, divided
1 cup pasta sauce
Directions:
Wash hands with soap and water.
Preheat oven to 350 degrees F.
Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
Refrigerate leftovers within 2 hours.
Notes:
Freeze unused pumpkin and add to soup, chili or pancake recipes.
Perfectly Paired: Roasted Parsnips and Carrots as Your Ideal Autumn Comfort Side. Roasting these root vegetables brings out their delightful blend of sweet, smoky, and nutty flavors, making them the ultimate accompaniment for a cozy, rainy fall day.
Ingredients:
¾ pound parsnips, peeled if needed
¾ pound carrots, peeled
1 Tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Cut the parsnips and carrots into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.
3. Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
4. Add the salt, garlic powder and black pepper and stir until the vegetables are well coated with seasonings.
5. Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
6. Roast in the preheated oven for 20 to 30 minutes, stirring the vegetables half way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
7. Refrigerate leftovers within 2 hours.
Notes:
Try adding other seasonings such as thyme or onion powder.
In this weeks blog we would like to quote some great references from: Better Health Channel about Healthy School Lunches; https://www.betterhealth.vic.gov.au/health/healthyliving/healthy-eating-school-lunches
“School is a time when children start to make independent choices about their lifestyles. School aged children learn quickly and are influenced by friends and popular trends. This is an important time to talk about and encourage healthy food habits.
Involving children in planning and preparing their own lunchboxes gives them the opportunity to learn about healthy eating, and also gives them a chance to make autonomous decisions about what they will be eating during the day.
Involve your Children in Healthy Choices
Tips to help get your kids involved include:
Talk to your children about what they would like to have in their lunchbox. Discuss healthier food and drink choices and decide what will be in the lunchbox together.
Write a shopping list together. Take your children shopping with you and let them choose foods and drinks from the shopping list.
Encourage your children help prepare their lunchboxes. Older children may be able to prepare most of their lunch themselves, and younger children can help with making sandwiches or cutting up soft fruit. It is a good idea to prepare lunchboxes the evening before to allow children to participate.
What to Put in Healthier School Lunches
The six key parts to a healthy lunchbox include:
Fruit – best choices include fresh or tinned fruit. Dried fruit is sticky and high in sugar, so have it occasionally.
Vegetables – try fresh crunchy vegetable sticks with dip or a small container with mixed vegetables such as cherry tomatoes, carrot sticks, and cucumber.
Milk, yogurt or cheese – you can use reduced-fat options for children over the age of 2 years. For children who cannot tolerate milk products, offer appropriate daily alternatives like calcium fortified soy or rice drink or soy yogurt.
Meat or meat alternative foods – try lean meat (like chicken strips), a hard-boiled egg or peanut butter. If your school has a nut-free policy, peanut butter and other nuts should not be included in your child’s lunchbox.
Grain or cereal foods – like a bread roll, flat bread, fruit bread or some crackers (wholegrain or whole meal options).
Drinks – tap water is best
Tips for Healthy Lunchboxes
Cut up large pieces of fruit and put them in a container – this makes it easier to eat, especially if your child has wobbly teeth or if they have less time to eat than they are used to. Send a damp face washer to help with extra juicy fruit.
Consider giving half a sandwich or roll for morning recess, as this is an easy way to get a healthy fill.
In the hot weather, send frozen milk, yogurt or water, or even frozen orange segments. This makes a great refreshing snack and helps to keep the lunch box cool.
Go for color and crunch in the lunch box by offering a variety of colorful vegetables and fruit.”
In conclusion, the choices we make for our children’s lunchboxes can have a significant impact on their overall health and well-being. By prioritizing fresh fruits and vegetables, lean proteins, and whole grains, we set them up for success both in and out of the classroom. Remember to involve your children in the decision-making process, as this not only educates them about healthy eating but also empowers them to make smart food choices on their own.
As parents, guardians, or caregivers, our role in shaping their dietary habits is instrumental.. So, as you pack those lunchboxes, think about the nutritious and delicious options that can fuel your child’s day and set them on a path to a lifetime of healthy eating.
Here’s to happy and healthy lunchtimes for our little ones!
Resources:
Better Health Channel. (n.d.). Healthy Eating – School Lunches. Retrieved from https://www.betterhealth.vic.gov.au/health/healthyliving/healthy-eating-school-lunches
National Health and Medical Research Council, Australian Dietary Guidelines, Australian Government.
