GRAND RAPIDS, Mich. - Dinners are shared around a big table and desserts are enjoyed with loved ones. Unfortunately for some, this scenario isn't possible because many people spend the holidays alone.
Some people may choose to be alone over the holiday season but others, espeically older adults, may have lost spouses and other family may live out of town. With that being said, being alone on Thanksgiving doesn't mean that one can't enjoy a healthy and traditional home-cooked meal.
See ways to recreate Thanksgiving dinner on a much smaller scale.
BREAKFAST
Pumpkin Pie Overnight Oats:
1/4 cup plain nonfat Greek yogurt (or use vanilla!)
1/2 cup unsweetened vanilla almond milk
1/4 cup pumpkin puree
2 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup BetterOats Old-Fashioned Oats
2 teaspoons Chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
Directions:
In a medium bowl, mix together Greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. Stir in oats, Chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
MAIN MEAL
Roasted Turkey Breast:
1 full or 2 split boneless skin-on turkey breasts
2 cloves garlic, grated or pasted
1 stick butter, softened
1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
1 tablespoon lemon juice
Salt and black pepper
Directions:
Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
Roasted Root Vegetables
1 pound assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
¼ cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish
Directions:
Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Twice Baked Sweet Potato
Slice potato in half lengthwise. Working over a medium bowl, scoop out flesh from 1 half, leaving a 1/2"-thick layer of flesh inside the skin—this will be your "boat." Place "boat" on same foil-lined sheet. Scoop out all flesh from remaining half into bowl; discard skin. Mash flesh with a whisk. Add egg yolk, 1 Tbsp. butter, 1 Tbsp. orange juice, and 1/2 tsp. salt and whisk until mixture is as smooth as possible. Taste and adjust seasoning, if desired. Spoon filling into prepared "boat." Top with pecans and marshmallows. Bake potato "boat" until top is lightly puffed and golden brown, about 15 minutes.
Turkey and Cranberry Meatballs
Yields: 4
1 slice white bread or 1 dinner roll, torn into 1-inch pieces
1/2 cup milk
1 Tablespoons olive oil, divided
1 onion, minced
2 celery ribs, diced small
1 clove garlic, minced
1 cup fresh or frozen cranberries
1 cup fresh spinach, chopped
2 Tablespoons pine nuts
1 pound ground turkey
1 egg
2 Tablespoons grated parmesan cheese
1/4 cup chicken stock
2 Tablespoons heavy cream
Directions:
1. In a large mixing bowl, combine the bread and milk. Set aside.
2. Heat 1 Tablespoon of oil in a large skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Add the cranberries, spinach, and pine nuts. Cook, sitting occasionally, until the cranberries begin to pop and the spinach is wilted. Remove from heat and let cool.
3. Add the turkey, egg, sautéed vegetables, rosemary and grated cheese to the bowl with the soaked bread. Season with salt and pepper. Mix until thoroughly combined. Form the turkey mixture into 1-inch balls.
4. Add the remaining oil to the skillet. Add the meatballs and cook 8 minutes, or until cooked through, turning to brown on all sides.
5. Remove the meatballs from the pan and whisk in the stock and cream. Bring to a simmer and let cook until reduced by half, about 5 minutes. Return the meatballs to the pan and serve immediately.
DESSERT
Individual Apple Crisp
1 apple, preferably Gala, thinly sliced
1 teaspoon fresh lemon juice
1 tablespoon plus 2 teaspoons light brown sugar, divided
1/4 teaspoon ground cinnamon, divided
2 tablespoons all-purpose flour
1 tablespoon coarsely chopped pecans
1 tablespoon unsalted butter, room temperature
1/8 teaspoon kosher salt
Vanilla ice cream (for serving; optional)
Directions:
Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.
Recipes and information courtesy of Mercy Health.
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