I’m guessing most of you have your Thanksgiving menus all set, but in case you’re still looking for inspo, I curated a slew of ideas and posted it here. As for what’s on the meal plan, it’s a combo of simple meals, ideas for making use of leftover turkey, and a brunch dish that’s great to make ahead and have on hand for extra friends and family who may be visiting.
Tomato Soup and Waffle Iron Grilled Cheese
If you need something simple and comforting, this is it. Get the kids to help with the sandwiches, since they’ll love making them in a waffle iron. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..
4-Ingredient Sweet Potato Enchiladas
You can’t get much simpler than this recipe (with the exception of my 3-ingredient black bean soup). With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up. If you’re hosting a crowd, feel free to double the recipe and make it in a 9×11-inch pan or a little larger. Serve with this salad on the side if you want some crunch!
Spaghetti with Butter, Egg, and Cheese
This is about as easy as it gets when it comes to getting dinner on the table. One pot and just a few ingredients, it’s foolproof and delicious. Blanched broccoli tossed with olive oil and equal parts lemon juice and balsamic vinegar makes a quick side. Tip: blanch the broccoli in the same boiling water you plan to cook the pasta (scoop out the cooked broccoli with a slotted spoon, then cook the pasta).
Colorful Cheeseboard Supper
This is a great, “I just don’t feel like cooking” kind of supper. Just fling open your fridge, pull out all the bits and bobs, and assemble a snack board. It’s satisfying enough for supper, and also excellent for nibbling when guests come over.
Turkey Sandwiches with Muhammara
This recipe was developed with chicken in mind, but it’s also a terrific way to use up leftover Thanksgiving turkey. Just whiz up the savory muhammara in your food processor, tuck in arugula or any extra salad greens, and you’ve got an excellent lunch or dinner on your hands.
Mediterranean Egg and Spinach Strata
A one-pan brunch dish that is packed with vegetables and loaded with the flavors of the Mediterranean. You can assemble the dish in advance and stow it in the refrigerator a day ahead of time, baking it just before serving.
How to Make Turkey Broth
Don’t toss those turkey bones! Your future self will be so grateful that you turned them into a golden broth to stash in the freezer. This method shows how easy it is to do. You can make it with your Instant Pot if you prefer, figuring 45 minutes and either quick or natural release.
SHOPPING LIST
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded sharp Cheddar cheese
Spaghetti with Butter, Egg and Cheese
1 pound spaghetti
3/4 cup milk
1 egg
2 tablespoons butter
2/3 cup freshly grated Pecorino Romano cheese (or Parmesan)
Colorful Cheeseboard Supper
See blog post here for ingredient details
Turkey Sandwiches with Muhammara
One 12-ounce jar roasted bell peppers
2/3 cup pecan halves
1/4 cup panko or other unseasoned bread crumbs
1 clove garlic
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (or 1 1/2 tsp balsamic vinegar + 1 tsp honey)
8 slices crusty bread, such as whole-grain levain
8 ounces sliced turkey (~ 3 cups)
Generous handful arugula
Mediterranean Strata
1 medium yellow onion chopped
1 tablespoon extra-virgin olive oil
8 ounces frozen chopped spinach
One 14-ounce can artichoke hearts, quartered
½ cup roughly chopped sun-dried tomatoes, drained well
2 ½ packed cups cubed crusty bread, such as baguette or Italian bread
⅔ cup crumbled feta cheese
8 large eggs, such as Sprouts organic
1 cup lowfat or non-fat cottage cheese
1 cup milk, whatever kind you have in the fridge
1 teaspoon dried oregano, or 2 tablespoons fresh chopped basil
3 tablespoons finely grated Pecorino Romano or Parmesan cheese
How to Make Turkey Broth
1 cooked turkey carcass
2 ribs celery
2 carrots
1 large onion
2 bay leaves
Optional add-ins: 2 cloves garlic, 2 sliced leeks, 6 black peppercorns, handful of parsley, 3 sprigs thyme
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