Easy Recipes for the Holidays Cookbook - everydaydishes.com

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EASY RECIPES for the

HOLIDAYS C O O K B O O K

NEW twist on HOLIDAY CLASSICS

MENU IDEAS forTHANKSGIVING

MAKE-ahead FREEZER MEALS MAKE-FREEZER MEALS 5WAYS to use LEFTOVER TURKEY WAYS LEFTOVER TURKEY 3

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CONTENTS

THANKSGIVING MENU IDEAS.......................5

Oven-Roasted Turkey

Sourdough Stuffing with Sausage

Homemade Gravy

Pecan Pie Tart

NEW TWISTS ON HOLIDAY CLASSICS...........8

Honey Baked Ham

Sweet Potato Gratin

Tart & Spicy Cranberry Salsa

Peppermint Pie

MAKE-AHEAD MADE EASY...........................12

Easy Pretzel Turtles

Homemade Snickers Bars

Apple Cider Glazed Pork Chops

Pecan-Crusted Honey Mustard Salmon

Skillet Mac & Cheese

TABLE of

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5 MAKE-AHEAD FREEZER MEALS. . . . . . . . . . . . .18

Chicken & Dumplings

Turkey Chili

Roasted Caulifl ower Soup

One Pan Mediterranean Chicken Stew

Mexican Lasagna

4 MAKE-AHEAD CASSEROLES...................24

Cheesy Caulifl ower Casserole

Hamburger Wild Rice Casserole

Tuna Casserole

Chicken & Spinach Pasta Bake

3 WAYS TO USE LEFTOVER TURKEY. . . . . . . .28

Turkey Pot Pie Stromboli

Left over Turkey with Kale & Wild Rice

Left over Turkey Pasta Casserole

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Copyright © 2011 - 2015 CherylStyle, LLC & Everyday Dishes. All rights reserved.

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Cover all the bases with our easy-to-make Thanksgiving meal ideas. Overcooking is the most common problem people have when roasting a turkey. We created an oven-roasted turkey recipe that’s light, juicy and basically foolproof. We’ve also got the stuffing, gravy and pecan pie tart to make dinner a complete success!

THANKSGIVINGMEAL ideas3

| Thanksgiving Meal Ideas

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pecan filling

3 eggs, room temperature

⅔ cup sugar

1 cup corn syrup (½ cup light and ½

cup dark)

⅓ cup unsalted butter, melted

dash of salt

¼ tsp pure vanilla extract

2 cups pecans, coarsely chopped or

whole

crust

2 cups all-purpose flour

¼ cup water

½ cup oil (blend of vegetable and

canola)

1. Preheat oven to 350 degrees.2. Whisk eggs together then add sugar and syrup, stirring until thoroughly combined.3. Add melted butter after it has cooled then add salt and vanilla. Add pecans last. Stir well

and set aside.4. Mix flour, water and oil until blended then let sit a few minutes at room temperature.5. Roll dough between 2 sheets of wax paper to the size of the tart pan. Use wax paper or a

spatula to press into tart pan (to avoid over-handling dough).6. Pour pecan filling into tart pan and bake 55 minutes or until crust is golden brown.7. Let tart cool then cover with Glad® ClingWrap until ready to serve.

WHAT YOU’LL NEED LET’S DO IT

PECAN PIE TARTcook time 55 mins | total time 55 mins | makes 12 servings

Thanksgiving Meal Ideas |

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14–16 lb turkeybrine1 gal water1 cup kosher salt1 medium onion, roughly chopped¼ cup brown sugar6” sprig rosemary or 2 tsp dried rosemary3–4 sprigs thyme or 2 tsp dried thyme leaves2 bay leaves2 Tbsp black peppercorns1 gal ice water¼ cup oil

1. Begin defrosting turkey 3 days prior to roasting by placing the turkey in a leak-proof

container on the bottom shelf of the refrigerator.

2. The day before roasting, add 1 gallon of water to a large pot along with the salt, onion,

brown sugar, rosemary, thyme, bay leaves and peppercorns. Bring the water to a boil,

remove from heat and allow it to cool to room temperature.

3. Once the water has cooled, strain the water into a 5-gal bucket or similar food-grade

container and discard the solids. Mix the iced water with the brine and stir to combine.

Remove turkey from packaging then remove the innards from the cavities of the bird.

Submerge the turkey in the brine, weighing down if necessary with dinner plates.

Refrigerate until ready to roast.

4. Preheat oven to 500 degrees and spray a roasting pan with cooking spray. Remove the

turkey from the brine, rinse and dry the bird inside and out with paper towels.

5. Brush the turkey completely with oil and then place it in the oven for 30 minutes. After

30 minutes, reduce the temperature to 350 degrees. Continue roasting the turkey for an

additional 2–2½ hours or until the thickest part of the thigh reads 160 degrees.

6. Remove from the oven, tent loosely with foil and allow it to rest for 15 minutes before

carving. The turkey will continue to increase in temperature during this time to reach

the safe internal temperature of 165 degrees. Be sure to use those turkey drippings for

homemade gravy.


OVEN-ROASTED TURKEYprep time 20 mins | cook time 3 hours | total time 3 hours 20 mins | makes 10-12 servings

| Thanksgiving Meal Ideas

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HOMEMADE GRAVY

1. Drain the pan drippings into a fat separator or bowl. Remove any fat from the top of the drippings and strain them into a

measuring cup. Add enough water to equal 5 cups total liquid then set aside.

2. Place a medium saucepan over medium-high heat. Add butt er, allowing it to melt completely before adding the fl our. Whisk to

combine and allow the mixture to cook approximately 30 seconds.

3. Slowly add the broth to the pan, whisking constantly to avoid lumps. Conti nue whisking unti l the fl our is completely dissolved into

the broth then bring it to a boil.

4. Reduce heat to medium-low and allow the mixture to simmer 15 minutes, sti rring frequently to avoid scorching. Once the gravy

reaches the desired consistency, remove from heat and season with salt and pepper to taste.

1. Slice or tear the bread into 1” chunks and allow to air dry for at least 1 full day. It may take 2 days.

2. Once the bread is completely dry, transfer the cubes into a large bowl. Preheat oven to 350 degrees and spray a 2-qt casserole dish

with cooking spray.

3. Place a large saucepan over medium-high heat and add sausage. Brown the sausage completely while using a spoon to break the

sausage into large pieces. Once browned, remove the sausage from the skillet with a slott ed spoon and add to the bowl containing

the bread. Discard any oil remaining in the skillet.

4. Return skillet to heat, which should sti ll be set to medium-high. Melt the butt er and then add onions and celery. Cook for 5–6

minutes unti l the celery and onions begin to tenderize, and then add rosemary, sage and thyme. Cook for 2 additi onal minutes,

remove from heat and add to the bowl with bread and sausage. Toss to combine.

5. In a separate small bowl, whisk together the eggs and chicken broth and pour over the bread mixture. If the bread was not

completely dry by the ti me you assemble the dish, you may not need all of the liquid. Add ¾ of the liquid and then add more as

needed to moisten the bread cubes. Toss to moisten the bread completely. The objecti ve is to add just enough liquid to re-hydrate

the bread for a moist stuffi ng, but not so much that it becomes wet.

6. Once you are content that the amount of liquid is correct, transfer the stuffi ng into your prepared casserole dish and drizzle the top

with melted butt er. Bake 30–40 minutes unti l crispy and brown on top. Remove from oven and serve piping hot. Enjoy!

½ cup butt er

½ cup all-purpose fl our

4 cups stock or pan drippings

1 cup water

salt and pepper to taste

defatti ng cup (opti onal)

1 lb loaf rusti c sourdough bread½ lb pork sausage (hot or mild)½ cup unsalted butt er1 large yellow onion, diced5 stalks celery, chopped¾ tsp salt1 tsp fresh rosemary (½ tsp dried)

WHAT YOU’LL NEED

WHAT YOU’LL NEED

LET’S DO IT

LET’S DO IT

prep time 10 mins | cook time 15 mins | total time 25 mins | makes 4 cups

SOURDOUGH STUFFING WITH SAUSAGEprep ti me 45 mins | cook ti me 40 mins | total ti me 1 hour 25 mins | makes 8 servings

1 tsp fresh sage (½ tsp dried)1 tsp fresh thyme (½ tsp dried)14.5 oz can chicken broth2 eggs2 Tbsp fresh chopped parsleypepper to taste3 Tbsp unsalted butt er, melted

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Entrees, sides and dessert—we’ve got all the recipes you need for fun holiday menu ideas. With that out of the way, you can spend the holiday season doting on the ones you love. Use Glad® Press‘n Seal® wrap while you prepare a complete holiday meal. Our honey-baked ham tastes great with tart & spicy cranberry salsa and don’t even get us started on the sweet potato gratin. Add a slice of homemade peppermint pie for dessert and voila! You’ve got a house full of happy campers.

HOLIDAY CLASSICSNEW twists on

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TART & SPICY CRANBERRY SALSA

10 oz bag fresh or frozen

cranberries, thawed

3 Tbsp granulated sugar or more to

taste

¼ cup red onion, fi nely diced

1–2 jalapeño peppers, minced

¼ cup cilantro leaves, chopped

juice of 1 lime

prep time 20 mins | cook time 55 mins | total time 1 hour 15 mins| makes 6-8 servings

1. Place cranberries into a food processor then pulse unti l coarsely chopped.

2. Transfer cranberries to a medium-sized mixing bowl then add granulated sugar, diced onion,

minced jalapeño, chopped cilantro and lime juice. Sti r unti l completely combined.

3. Cover and refrigerate for at least 30 minutes. Serve with salty torti lla chips, crackers or

crosti ni spread with a bit of cream cheese. Enjoy!


New Twists on Holiday Classics |

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SWEET POTATO GRATIN

HONEY BAKED HAM

1. Preheat oven to 375 degrees.

2. Cook bacon in a medium sauté pan unti l crispy then remove and crumble, reserving 1 Tbsp of the drippings in the pan.

3. Add onions to the pan with bacon drippings and sauté unti l translucent. Add garlic, sti r then remove from heat. Toss with bacon

crumbles and set aside.

4. Melt butt er in a medium saucepan. Whisk in fl our for 1 minute then slowly whisk in the cream unti l there are no lumps. Simmer for

approximately 5 minutes unti l thickened.

5. Sti r in salt, pepper and thyme then remove from heat. Spread a layer of sweet potato slices evenly in a 9” x 13” pan, overlapping

slightly. Season with salt and pepper then spoon ⅓ of the bacon mixture over the potatoes. Pour ⅓ of the cream mixture on top and

sprinkle with ⅓ of the cheese.

6. Repeat steps unti l the potatoes and bacon are gone. Finish with the cream mixture and cheese.

7. Bake 35–45 minutes, or unti l bubbly. Enjoy.

1. Preheat oven to 275 degrees and place a rack in the bott om ⅓ of the oven.

2. Unwrap the ham and be sure to remove any plasti c that the processor added for handling. Usually they there is a plasti c ‘butt on’

over the end of the bone. Place the ham face down in a baking dish or roasti ng pan and wrap ti ghtly with aluminum foil.

3. Place the ham in the oven and bake for about 12−15 minutes per pound or unti l heated through.

4. While the ham is baking, sti r together the honey, brown sugar and Dijon mustard. Set aside.

5. When the ham is heated through, remove it from the oven and increase the temperature to 425 degrees. Remove the foil and spoon

the glaze over the outside of the ham.

6. When the oven has reached 425 degrees, return the ham (uncovered) to the oven and bake for 10 minutes. Remove from the oven

and allow the ham to rest for 10−15 minutes before serving.

2–3 large sweet potatoes, peeled and thinly sliced8 slices bacon1 medium onion, diced2 cloves garlic, minced¼ cup unsalted butt er

1 spiral sliced, bone-in ham, fully

cooked (8−10 lbs)

⅓ cup honey

⅓ cup brown sugar

1 Tbsp Dijon mustard

WHAT YOU’LL NEED

WHAT YOU’LL NEED

LET’S DO IT

LET’S DO IT

prep ti me 20 mins | cook ti me 45 mins | total ti me 1 hour 5 mins | makes 4-6 servings

prep ti me 5 mins | cook ti me 2 hours 10 mins | total ti me 2 hours 15 mins | makes 12-16 servings

¼ cup all-purpose fl our2½ cups heavy cream2 Tbsp fresh thyme1 tsp salt1 tsp pepper2 cups Gouda cheese, shredded

| New Twists on Holiday Classics

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PEPPERMINT PIE

crust

22 chocolate sandwich cookies

¼ cup unsalted butter, melted

filling

12 oz bag white chocolate chips

1½ tsp peppermint extract

pinch of salt

1 cup half-and-half

1 envelope unflavored gelatin

2 cups whipped cream, plus extra

for garnish

3 drops of red food coloring

(optional)

2–3 peppermint candies, crushed

prep time 20 mins | cook time 55 mins | total time 1 hour 15 mins | makes 6-8 servings

1. Place a rack in the center of the oven and preheat to 350 degrees. Pulse the chocolate

sandwich cookies in a food processor until they become fine crumbs. Pour in melted butter

and pulse to combine. Transfer the mixture to a 9” pie dish and press the mixture into the

bottom and sides of the pan using a flat-bottomed cup. Bake 6 minutes and remove from

oven to cool completely while you make the filling.

2. Add the chocolate chips to a large mixing bowl. Add the peppermint extract and salt then

set aside. Add the half-and-half and unflavored gelatin to a small saucepan and stir to

completely dissolve the gelatin. Allow the mixture to sit for about 2 minutes so that the

gelatin can continue to absorb the liquid.

3. Place the saucepan with the half-and-half and gelatin over medium heat and bring to a boil,

stirring frequently. Once the mixture boils, immediately remove from heat and pour over

the white chocolate morsels. Allow about 30 seconds for the heat to begin to melt the chips

before stirring with a whisk to blend and completely melt the chips. Once the morsels are

completely melted, place the mixture into the refrigerator to cool for about 30–45 minutes.

4. Remove the white chocolate mixture from the refrigerator and whisk until smooth. Test the

temperature to ensure it is cool to the touch before proceeding. Once the mixture is cool,

add 2 cups of whipped cream and whisk until completely combined.

5. Create a marbled effect by adding 2 or 3 drops of food coloring spaced far apart on the

top of the filling. Only stir the food coloring 2 or 3 times to create streaks of color before

pouring filling into the cooled pie crust. Refrigerate for at least 2 hours or until set. Just

before serving, garnish with additional whipped cream and crushed peppermint candies.


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Every single one of our 5 make-ahead holiday recipes is a winner. The skillet mac & cheese and the pecan-crusted honey mustard salmon are staff favorites. And of course, you don’t work in a test kitchen without possessing a sweet tooth. We promise the easy pretzel turtles and homemade Snickers bars will fly off the buffet table. We used a little gusto and one of our favorite kitchen tools, Glad® ClingWrap, to get the party started.

MADE EASYmake-ahead

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pork chops

1½ lbs boneless pork loin chops


½ tsp garlic powder

½ tsp chili powder

2 Tbsp all-purpose flour

2 Tbsp oil

glaze

1 cup apple cider

1 Tbsp apple cider vinegar

2 Tbsp honey

2 tsp Dijon mustard


APPLE CIDER-GLAZED PORK CHOPSprep time 15 mins | cook time 25 mins | total time 40 mins | makes 6-8 servings

1. Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a

small bowl, mix garlic powder, chili powder and flour together until completely combined.

2. Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside

to allow flour to absorb moisture released by the pork chops.

3. Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then

place as many pork chops as will comfortably fit into skillet without overcrowding the pan.

4. Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook

on second side to desired doneness or until just barely cooked though—additional 1–2

minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of

aluminum foil and set aside.

5. Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to

combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown

bits into the cider.

6. Allow liquid to boil rapidly for about 6–8 minutes until it becomes thick and has reduced by

slightly more than half. Remove from heat then season glaze to taste with salt and pepper.

Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and

serve immediately.


Make-ahead Tip: Stop cooking pork when internal temperature reaches 145 degrees so it does not overcook when you reheat.

Make-Ahead, Made Easy |

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1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.

2. Choose approximately 50 unbroken pretzel twists and 100 of the best-looking pecan halves.

3. Space the pretzels evenly across the parchment-lined baking sheet.

4. Unwrap the Rolo candies and place one candy directly in the center of each of the pretzels.

Move the baking sheet to the oven, careful not to allow the candy to fall off of the pretzel.

Bake for 2−3 minutes, just unti l the chocolate on the outside of the candies is shiny. The

object here is not to melt the candies, but to soft en them just slightly.

5. Remove the baking sheet from the oven and press 2 pecan halves into each soft candy. You

will fi nd that the bott om of the candy will be pressed down into the holes of the pretzel and

the 3 ingredients bind themselves together. Repeat unti l all of the turtles are complete.

6. Move the baking sheet to the refrigerator or freezer to chill for about 10 minutes to fi rm

up the chocolate and caramel before trying to move the turtles. Once they have solidifi ed,

transfer the candies to a plate or bowl and watch how fast they disappear.

EASY PRETZEL TURTLES

1 bag mini pretzel twists

12 oz bag Rolo candies

1 large bag of pecan halves


prep time 10 mins | cook time 2 mins | total time 12 min | makes 4 dozen turtles

Make-ahead Tip: Make sure to place Glad® ClingWrap between each layer of Pretzel Turtles or Snickers Bars so that they don’t stick together.

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chocolate layer

12 oz bag milk chocolate chips

nougat layer

4 Tbsp unsalted butter

½ cup granulated sugar

¼ cup milk

1 cup marshmallow crème

¼ cup creamy peanut butter

1½ cups salted cocktail peanuts

caramel layer

8 oz chewy caramels, unwrapped

2 Tbsp heavy cream

pinch of salt

topping

1 cup lightly crushed pretzel sticks

HOMEMADE SNICKERS BARSprep time 1 hour | cook time 15 mins | total time 1 hour 15 mins | makes 16 servings

1. Line an 8” square baking dish with parchment paper and set aside.

2. Place 1 cup of milk chocolate chips into a microwave-safe bowl and reserve the remainder

for the top. Heat the chips just enough to barely melt them (approximately 40 seconds),

stirring in 20-second intervals. Spread the entire amount of melted chocolate evenly into

the bottom of the prepared baking dish then place the pan in the freezer to set.

3. While the chocolate is chilling, prepare the nougat by adding the butter, sugar and milk to

a medium saucepan. Place over medium heat, bring the mixture to a boil then reduce heat

to medium-low. Cook at a rapid simmer for 5 minutes. Add marshmallow crème and peanut

butter, stir until completely combined then remove the pan from the heat and stir in the

peanuts. Retrieve the dish from the freezer, spread the nougat in an even layer over the

chocolate then return the dish to the freezer.

4. Rinse and dry the saucepan and melt the caramels together with the heavy cream and

salt over low heat until completely melted and smooth. Remove the pan from the freezer,

spread the caramel over the nougat in an even layer then return the pan to the freezer once again.

5. Melt the remaining chocolate chips in the microwave using the same method as before.

Spread the chocolate over the caramel and top with crushed pretzels while the chocolate is

still wet. Press the pretzels down into the chocolate to adhere them to the top of the bars.

Cover with plastic wrap and place in the fridge for about 2 hours or until completely chilled.

6. Remove the bars from the pan and allow them to soften at room temperature just a bit

before cutting. Once cut, remove parchment paper, serve or refrigerate until just before serving.



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PECAN-CRUSTED HONEY MUSTARD SALMON

1. Preheat the oven to 400 degrees and spray a baking dish with cooking spray. In a small

bowl, mix together the mustard, butt er and honey. In another bowl, mix together the

pecans and parsley.

2. Season the salmon on both sides with salt and pepper and place on prepared baking

dish. Spread honey mustard mixture over salmon then sprinkle top of salmon with pecan

mixture. Press lightly to adhere pecans to the honey-mustard sauce and sprinkle top evenly

with garlic powder.

3. Bake for 10 minutes per inch of fi let thickness, measured at thickest part, or unti l salmon

just fl akes when tested with a fork. Serve garnished with lemon wedges.

2 lbs salmon fi lets


1 Tbsp Dijon or spicy mustard

2 Tbsp unsalted butt er, melted

1 Tbsp honey

⅛ tsp garlic powder

2 tsp fresh parsley, chopped

½ cup pecans, fi nely-chopped


prep time 10 mins | cook time 10 mins | total time 20 mins | makes 6 servings

Make-ahead Tip: Stop cooking salmon when internal temperature reaches 120 degrees so the doneness is medium when you reheat.

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SKILLET MAC & CHEESE

2 cups elbow macaroni



1½ cups milk

1 tsp salt

½ tsp dry mustard powder

¼ tsp paprika

1½ cups mild or medium cheddar

cheese, grated

½ cup Gruyere or Monterey Jack

cheese, grated

prep time 25 mins | cook time 25 mins | total time 50 mins | makes 6-8 servings

1. Cook elbow macaroni in plenty of salted boiling water for 2 minutes less than the package

calls for, until noodles are soft but still firm. Drain and rinse under cool water until macaroni

is no longer warm. Set aside to drain completely.

2. Place a large 10” or 12” deep-sided skillet over medium heat and melt butter. Sprinkle

flour evenly over butter and whisk until combined. Cook the flour approximately 1 minute,

stirring constantly then slowly whisk in milk until no lumps of flour remain. Allow liquid

to come to a bubble, stirring frequently then reduce heat to medium-low and simmer 3

minutes.

3. Stir in salt, dry mustard and paprika until completely combined then begin adding cheeses,

one handful at a time. Stir until each addition of cheese has melted before adding the next.

Continue this process until all of the cheese has been melted into the sauce.

4. Give the macaroni a stir to separate any pasta that’s sticking together then add it to the

sauce. Stir to coat the macaroni in the cheese sauce and continue heating on medium-low

until everything is nice and hot. Remove from heat and allow mac and cheese to rest 5

minutes so the sauce can thicken slightly.



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Make-ahead freezer meals are all about making life easier. With a little time and energy, you’ve got great-tasting dinners all week long, or stocked up for those occasions when you’re in a pinch to feed the family. Advanced preparation will make you feel organized and empowered—and it ’s rewarding for everyone when you don’t have to fuss over an evening meal. Protecting your meals with Glad® Press‘n Seal® wrap makes freezing ahead a snap.

FREEZER MEALS MAKE -ahead5

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TURKEY CHILI

2 tsp oil

1 lb lean ground turkey

1 yellow onion, diced

1 green bell pepper, diced

4 cloves garlic, minced

½ tsp salt

½ tsp black pepper

2 Tbsp chili powder

1 tsp paprika

½ tsp dried oregano

½ tsp ground cumin

28 oz can crushed tomatoes

14.5 oz can chicken broth

16 oz can kidney beans, drained

2 cans pinto beans, drained and

divided

hot sauce to taste

prep time 20 mins | cook time 55 mins | total time 1 hour 15 mins| makes 6-8 servings

1. Place a large pot over medium-high heat then add oil and ground turkey. Cook 6–8 minutes

until browned, breaking it into chunks as it cooks.

2. Stir in onion, bell pepper, garlic, salt and pepper then cook for about 5 minutes, until

softened. Add chili powder, paprika, oregano, cumin and cook for 1 additional minute.

3. Add crushed tomatoes, chicken broth, drained kidney beans and 1 can of drained pinto

beans. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes.

4. In a small bowl, add remaining can of pinto beans and mash them into a paste with a fork.

Use a small amount of liquid from the pot to loosen the mixture if necessary. Add mashed

beans to the chili and stir to combine.

5. Allow the chili to simmer, uncovered, until it reaches desired thickness. Remove from heat,

season to taste with salt, pepper and hot sauce and serve with all of your favorites on the

side.

6. Store leftovers in a microwave-safe food container then cover with Glad® Press‘n Seal® to

provide an air-tight and leak-proof seal that can go straight into the refrigerator or freezer.


5 Make-Ahead, Freezer Meals |

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ROASTED CAULIFLOWER SOUPprep ti me 20 mins | cook ti me 45 mins | total ti me 1 hour 5 mins | makes 6 servings

1 large head caulifl ower

2 Tbsp olive oil

1 yellow onion, fi nely diced

3–4 cloves garlic, minced

1 tsp dried thyme

4 cups chicken or vegetable broth

½ cup milk or half-and-half

1½ cups shredded white cheddar

cheese or Monterey Jack

Salt and pepper to taste

fresh chopped parsley (for garnish)

1. Preheat oven to 400 degrees then trim caulifl ower into fl orets, discarding the stalk. Place

caulifl ower on a rimmed baking sheet and drizzle with 1 Tbsp of olive oil. Roast caulifl ower for

30–35 minutes unti l tender and golden along the edges.

2. Place a large saucepan over medium heat. Add remaining 1 Tbsp olive oil and diced onion.

Cook 4–5 minutes, sti rring oft en unti l onion is translucent. Add minced garlic and thyme then

cook for 1 additi onal minute.

3. Add roasted caulifl ower and broth to the pot, reserving a few small fl orets for garnish if

desired. Bring to a boil, sti rring constantly and breaking up any large chunks of caulifl ower.

Reduce heat to low, cover and simmer for 15 minutes.

4. Carefully ladle about half the soup into a blender and puree unti l smooth. Work in batches if

necessary, but don’t fi ll the blender more than ⅓ full. Add pureed soup back into the pot and

sti r in milk. Add shredded cheese a handful at a ti me, sti rring unti l completely melted before

adding more.

5. Season with salt and pepper to taste and garnish with reserved roasted caulifl ower, fresh

parsley, and cheese. Enjoy!


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prep time 15 mins | cook time 5 hours 30 mins | total time 5 hours 45 mins | makes 8-10 servingsCHICKEN & DUMPLINGS

2 lbs boneless skinless chicken thighs, trimmed of fatsalt and pepper to taste2 Tbsp olive oil1 slice bacon, diced4 carrots, cut in ¼ “ slices4 stalks celery, diced2 medium onions, diced2 tsp dried parsley2 tsp dried thyme2 tsp dried oregano3 cloves garlic, minced2 bay leaves1 Tbsp chicken bouillon9 cups low-sodium chicken broth½ cup AP einkorn flour or all-purpose flour1 cup peas, frozendumplings or one can premade biscuits2 cups AP einkorn flour2 tsp baking powder1 tsp salt2 Tbsp butter, melted¾ cup milk

1. Rinse chicken thighs then pat dry. Season both sides with salt and pepper.2. In a large Dutch oven, heat olive oil over medium-high heat until it begins to shimmer. Add

diced bacon and chicken thighs then brown, about 4 minutes on each side. Do this in two batches if necessary. Remove chicken from the pot and set aside.

3. Add carrots, celery, onions, parsley, thyme and oregano to the pot then sauté for 5 minutes to soften. Scrape up any brown bits left by the chicken. When the onions are translucent, add garlic and cook for 1 additional minute.

4. Add browned chicken, bay leaves, chicken bouillon and 2 quarts of broth then bring to a boil. Reduce heat to low, cover and let simmer for 30 minutes.

5. While the broth simmers, make the dumplings. Combine flour, baking powder and salt in a large bowl. Whisk to combine then add butter and milk. Combine thoroughly then let rest, covered, in the refrigerator.

6. Remove chicken from the pot and set aside to cool. When cool enough to handle, shred using two forks.

7. Mix ½ cup flour and 1 cup chicken broth in a medium bowl. While whisking, add mixture to the pot and let simmer for 10 minutes. Return chicken to the pot and check for seasoning.

8. Using a small cookie scoop, make balls of dumpling dough then drop them into the simmering broth. They will sink to the bottom and rise as they cook. When all the dumplings are in the pot, cover and let simmer for 12 minutes.

9. Turn off heat then add the frozen peas, stirring them into the broth, be careful not to disturb the dumplings. You may need to remove a dumpling or two to have enough room to do this. The heat of the broth will defrost and cook the peas. Return the dumplings if you removed any and enjoy!


Make-ahead Tip: Store soup without the dumplings so they don’t become soggy. When ready to serve, bring the soup back to a rolling boil and add the dumplings. Continue with directions.

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MEXICAN LASAGNAprep time 30 mins | cook time 50 mins | total time 1 hour 20 mins | makes 6-8 servings

1½ lbs lean ground beef

1 tsp beef bouillon or kosher salt

1 medium yellow onion, diced


14.5 oz can petite diced tomatoes

1 pkg taco seasoning

7 oz can mild diced green chiles

¼ cup tomato paste

16 oz container cottage cheese

2 large eggs

18 corn tortillas, cut in half

4 cups Monterey Jack or cheddar

Jack cheese

1. Place rack in the center of the oven then preheat to 350 degrees. Spray a 9” x 13” casserole

dish with non-stick spray then set aside.

2. Place a large skillet over medium-high heat then brown the ground beef until no pink

remains. Add the beef bouillon, onions and garlic then continue to cook for an additional

3−4 minutes, until the onion begins to soften and become translucent.

3. Drain any excess grease from the ground beef then return to the heat. Add the diced

tomatoes (including the juice), taco seasoning, diced green chiles and tomato paste then

stir to combine. Once the mixture begins to bubble, reduce the heat to low and simmer

until most of the liquid is evaporated, about 5 or 6 minutes.

4. While the beef mixture simmers, stir the cottage cheese and eggs together in a bowl until

the eggs are completely mixed into the cottage cheese. Set aside.

5. Once the beef mixture has thickened, remove from heat and collect all of the components

to assemble the lasagna.

6. Begin assembly by adding just enough beef mixture to the bottom of the prepared

casserole dish to barely cover the bottom. Cover the beef mixture with 2 layers of corn

tortillas.

7. Next, spread half of the remaining beef mixture over the tortillas, followed by half of the

cottage cheese mixture. Cover the cottage cheese mixture with about 1½ cups of cheese

and cover with 2 layers of corn tortillas.

8. Repeat the layers, ending with the remaining cheese as the top layer. Cover with aluminum

foil then bake for 30−40 minutes, until the sides are bubbly and the center is hot. Remove

the foil and bake an additional 5−10 minutes to brown the top.

9. Remove from oven and allow the lasagna to rest 15 minutes before serving. Enjoy!


Make-ahead Tip: Stop cooking when noodles are al dente so they are perfect when you reheat.

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MEDITERRANEAN CHICKEN STEWprep time 20 mins | cook time 1 hour 30 mins | total time 1 hour 50 mins | makes 8-10 servings

2 Tbsp oil

1 lb boneless skinless chicken

breasts, diced into 1” cubes

1 yellow onion, diced



2 cups reduced-sodium chicken

broth

2 cups water

1 tsp dried mint

¼ tsp turmeric

1 cup lentils

3 Tbsp tomato paste

2 cups chopped greens such as kale,

collard greens or Swiss chard

2 cups fresh or frozen green beans,

cut into 2” pieces


juice of ½ lime

lime wedges for squeezing

1. Place a large soup pot over medium-high heat and add the oil. When the oil shimmers, add

the diced chicken, onion and garlic then cook for approximately 5 minutes until the onions

are translucent. Sprinkle the flour over the chicken and onion and stir until completely

dissolved. Cook for 2 additional minutes.

2. Add the chicken broth, water, mint and turmeric. Mix well then bring to a boil. Reduce heat

to low, cover and simmer 20 minutes, stirring occasionally.

3. Add lentils and tomato paste then stir to combine. Increase heat to medium-high and return

to a boil. Once stew reaches a boil, reduce heat to medium-low, cover and simmer, stirring

occasionally until the lentils are tender. This could take anywhere from 25–45 minutes so

test them often after 25 minutes.

4. When the lentils are nearly tender—about 10–15 minutes before you are ready to serve—

add the chopped greens, green beans and salt and pepper to taste then cook until tender.

5. Stir in the juice of ½ lime just before serving. Serve the stew nice and hot over freshly

steamed basmati rice or other long grain rice, with a few lime wedges on the side for a little

extra zip. Enjoy!



24

Unless you have all of the time in the world, a delicious make-ahead casserole recipe is just the ticket to an organized weeknight meal. Let Glad® Press‘n Seal® do the heavy lifting while you prepare a great tasting dish in advance. Then, when it ’s time to make dinner, all you have to do is pop your casserole in the oven! Voila, food is on the table in no time. The family is happy and you don’t have to be frazzled over a messy kitchen.

CASSEROLESMAKE -ahead4

25

CHEESY CAULIFLOWER CASSEROLE

2 heads of cauliflower, broken into

florets

½ yellow onion, diced

1 clove garlic, minced

2 Tbsp butter

2 Tbsp flour

1½ cups milk

1½ cups sharp cheddar cheese,

shredded

½ cup Parmesan, grated



1. Preheat oven to 400 degrees and generously butter an 8” square casserole dish.

2. Bring water to boil in a large pot over high heat and cook cauliflower for 6 minutes. Remove

from heat, strain then place in a casserole dish.

3. Sauté onion and garlic in butter over medium heat until onion is translucent, about 2

minutes. Add flour, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour

is dissolved. Stir in cheeses until melted. Turn off heat and season with salt and pepper to

taste.

4. Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly. Cool

for at least 5 minutes before serving.

5. Store leftovers in a food container then cover with Glad® Press‘n Seal® to keep sauce sealed

tightly until ready to reheat.


4 Make-Ahead Casseroles |

26

HAMBURGER WILD RICE CASSEROLE

TUNA CASSEROLE

1. Preheat oven to 350 degrees then coat 9” x 13” casserole dish with non-sti ck spray. Prepare long grain and wild rice according to

box directi ons then fl uff it with a fork and set aside.

2. Place a large skillet over medium-high heat then add ground beef. Cook 5–7 minutes or unti l no pink remains, breaking meat into

small pieces as it cooks.

3. Add mushrooms, onion and garlic then cook 4–5 minutes unti l the onion becomes translucent and mushrooms soft en.

4. Drain excess grease from skillet, return to stove then reduce heat to medium. Sprinkle fl our over meat mixture then mix unti l fl our

has dissolved completely. Cook 2 minutes, sti rring frequently then add beef broth. Sti r to combine, scraping up any brown bits

stuck to the bott om of the pan.

5. Bring liquid to boil then add thyme, paprika and oregano. Reduce heat to medium-low then simmer for about 5 minutes. Sti r in

milk, return to boil then reduce heat once again and simmer 5–6 minutes or unti l the sauce thickens slightly.

6. Add Parmesan cheese and prepared rice blend to the beef. Sti r to combine then adjust seasoning with salt and pepper if necessary.

Transfer mixture to prepared casserole dish then top with Italian cheese blend.

7. Bake uncovered 20–25 minutes or unti l the center is hot and the sides are nice and bubbly.

1. Place a rack in the center of the oven and preheat to 350 degrees. Bring a large pot of salted water to a boil over high heat. Add

the pasta and cook for ½ of the amount of ti me indicated on the package directi ons. Drain thoroughly then set aside. The pasta will

fi nish cooking in the oven.

2. Meanwhile, place a large skillet over medium heat and add the oil. Once the oil is shimmering, add the celery and onion and cook

for 3–4 minutes or unti l the onion is translucent. Add the mushrooms and cook for an additi onal 3 minutes or just long enough to

soft en the mushrooms.

3. Sprinkle the fl our over the vegetables and sti r unti l all of the fl our has been moistened. Cook for 2 minutes, sti rring constantly. Add

chicken broth and sti r to make sure all of the fl our is dissolved. Sti r in milk, garlic powder, mustard powder, salt and pepper and bring

the mixture to a bubble. Reduce the heat to medium-low and simmer for 5 minutes.

4. Remove the sauce from the heat, add the shredded cheese then sti r unti l completely melted and well combined. Fold in the tuna,

peas and cooked pasta. Transfer to a 3-quart casserole dish and sprinkle with breadcrumbs. Bake 25–30 minutes or unti l the center

is hot and the edges are bubbling. Allow the casserole to cool 5 minutes before serving. Enjoy!

6 oz box long grain and wild rice1½ lbs lean ground beef8 oz sliced butt on or cremini mushrooms½ yellow onion, diced1 clove garlic, minced1 Tbsp all-purpose fl our

½ lb elbow macaroni2 Tbsp oil3 stalks celery, fi nely diced½ yellow onion, diced8 oz mushrooms, sliced2 Tbsp all-purpose fl our1 cup low-sodium chicken broth1 cup whole milk½ tsp garlic powder

WHAT YOU’LL NEED

WHAT YOU’LL NEED

LET’S DO IT

LET’S DO IT


prep time 30 mins | cook time 30 mins | total time 1 hour | makes 6-8 servings

1 cup beef broth¼ tsp ground thyme½ tsp paprika½ tsp dried oregano1 cup milk1 cup Parmesan cheese, grated1 cup Italian blend shredded cheese

¼ tsp mustard powder¾ tsp salt¼ tsp pepper½ cup Monterey Jack or cheddar cheese2 – 6 oz packages (or cans) Albacore tuna in water, drained thoroughly½ cup frozen peas¼ cup breadcrumbs

27

CHICKEN & SPINACH PASTA BAKE

16 oz rigatoni pasta

8 oz bag baby spinach

1½ lbs boneless skinless chicken

breast, trimmed and cut into

1” cubes

3 Tbsp olive oil

1 tsp salt

¼ tsp pepper

¼ tsp garlic powder

¼ tsp onion powder

½ tsp dried basil

½ tsp dried oregano



2½ cups milk

8 oz package cream cheese

¾ cup Parmesan cheese, grated

¼ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

½ cup mozzarella cheese, shredded


1. Preheat oven to 350 degrees then coat a 2-quart casserole dish with cooking spray. Place a large pot of water over high heat then bring to a boil. When the water comes to a boil, add a generous pinch of salt then add the pasta. Cook, stirring occasionally for about 2 minutes less than the recommended cooking time on the package. Drain completely, transfer pasta to a large mixing bowl then set aside. Leave colander in the sink to drain the spinach.

2. Place large skillet over medium heat, add spinach and ¼ cup of water. Cook, stirring frequently, just until the spinach is wilted and becomes dark green. Remove spinach from pan then place in the strainer. Press as much water as possible from the spinach by pressing with the back of a spoon then set aside to cool.

3. Return skillet to heat then add oil. When the oil is shimmering, add cubed chicken then cook for 2 minutes until chicken begins to turn white. Add salt, pepper, ¼ tsp garlic powder, onion powder, dried basil, dried oregano and the onion then stir to combine.

4. Cook for 3-4 minutes or until the chicken becomes light golden brown and is barely cooked through. Don’t worry if the chicken is slightly undercooked because it will finish cooking in the oven. Transfer chicken from skillet onto a plate then set aside. Leave remaining oil in the skillet, and if necessary, add enough additional oil to make 2 Tbsp. Add onions and cook 3-4 minutes until softened.

5. Add 2 Tbsp of flour to oil in the skillet then stir to dissolve. Cook for 1 minute then stir in milk to dissolve flour mixture completely. Bring milk to boil then let it bubble for 5 minutes, stirring constantly. Reduce heat to medium-low then add cream cheese. Stir until completely melted and incorporated then add Parmesan cheese, garlic powder, salt and pepper. Remove from heat then stir to combine.

6. Chop spinach coarsely then stir it into the sauce. Once spinach is distributed through the sauce, pour sauce over the pasta in mixing bowl. Add chicken to the bowl then toss to combine. Transfer mixture to the prepared casserole dish then top with mozzarella cheese. Bake for 25–30 minutes or until the cheese is melted and golden brown and the sauce is bubbly.


4 Make-Ahead Casseroles |

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Give your leftover turkey a ‘take two’ with the help of Glad® ClingWrap and one of our 3 outstanding leftover turkey recipes. Get the party started by properly storing each individual piece of turkey in ClingWrap then place the pieces into a GladWare container or zipper bag on the lowest shelf of the fridge. We’re a little biased when it comes to the Turkey Pot Pie Stromboli; in fact, it could be our favorite. There’s a taste for everyone with each of these recipes!

LEFTOVER TURKEYWAYS to use3

29

TURKEY POT PIE STROMBOLI



1 stalk celery, diced

½ tsp salt

¼ tsp pepper

1 clove garlic, minced


1 cup low-sodium chicken broth

1 Tbsp heavy cream or milk

1 cup frozen peas and carrots mix

1 cup turkey meat, cooled and

shredded

½ cup shredded cheese (cheddar,

Jack or mozzarella)


1 sheet frozen puff pastry, defrosted

1 egg, well beaten (for egg wash)


1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2. Place a large skillet over medium heat and melt the butter. Add the onion, celery, salt and

pepper and cook for about 4 minutes until the veggies begin to soften. Add garlic and cook for an additional 30 seconds.

3. Sprinkle flour over the veggies and stir to dissolve the flour. Allow the mixture to cook for about 30 seconds before adding the chicken broth. Stir to dissolve the flour in the chicken broth and bring the mixture to a bubble. Cook the filling on medium heat for about 3 minutes, stirring constantly until nicely thickened.

4. Remove from heat and stir in cream or milk. Add the frozen vegetables and stir to incorporate. Once the veggies have been mixed in, fold in the shredded turkey and taste for seasoning. At this point, the filling mixture should be at least room temperature if not slightly cool. If the mixture is still even slightly warm, place it in the refrigerator to cool while you roll out the pastry. It is imperative that the filling be cool before filling the pastry!

5. On a lightly-floured surface, roll the puff pastry into a rectangle about 14” wide by 10” deep. With the wide end toward you, spread the filling evenly over the dough, leaving a 1” border along the sides and a 2” border on top and bottom. Sprinkle the filling with shredded cheese, brush the edges with egg wash and roll the dough into a cylinder. Transfer the roll to the prepared baking dish with the seam on the bottom.

6. Press the sides of the roll together and tuck them under the cylinder. Brush the exterior with the remaining egg wash and bake for 30–35 minutes until deep golden brown all the way around. Allow the stromboli to cool for 10 minutes before slicing.

7. Store leftovers in Glad® ClingWrap to grip tightly and protect the Stromboli. It’s microwave-safe, making it easy to reheat for lunch or dinner.


3 Ways to use Leftover Turkey |

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LEFTOVER TURKEY PASTA CASSEROLE

2 cups fusilli pasta

1 med onion, diced

2 stalks celery, diced

16 oz bag fresh green beans

2 Tbsp oil

1 small clove garlic, minced

¾ cup cheddar cheese, shredded

11 oz can cream of celery soup

3 cups leftover turkey, cubed or

shredded


½ cup panko breadcrumbs


1. Preheat oven to 350 degrees.

2. Cook pasta until just before al dente, set aside.

3. Heat oil in a large skillet over medium heat then sauté onions and celery. Cook until onion is

translucent and celery is soft. Add garlic and green beans and cook an additional 2 minutes.

4. Transfer vegetable mixture to a large mixing bowl then add turkey, pasta, soup and cheese.

Combine thoroughly. Season with salt and pepper to taste.

5. Pour mixture into a 9” square casserole dish and sprinkle with panko breadcrumbs.

6. Bake uncovered, 20-30 minutes until the center is hot and the sides are bubbly.


| 3 Ways to use Leftover Turkey

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LEFTOVER TURKEY WITH KALE & WILD RICE

1 large yellow onion, diced

1 red bell pepper, seeded and diced

1 tsp salt

½ tsp pepper

½ tsp dried thyme leaves

3 garlic cloves, minced

¼ cup all-purpose flour

14.5 oz can low-sodium chicken

broth

4 oz cream cheese

1 bunch kale, stems and ribs

removed and leaves coarsely

chopped

3 cups shredded or chopped cooked

turkey or chicken

2 cups cooked wild rice

½ cup Parmesan cheese, grated

½ cup pecans, chopped


1. Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Place a

large skillet over medium-high heat and melt butter. Add onion, bell pepper, salt, pepper

and thyme then stir to combine.

2. Cook until onions become tender and translucent, about 3-4 minutes. Add garlic and cook

an additional 30 seconds. Sprinkle with flour and stir to combine.

3. Cook flour in and veggies together for about 30 seconds then add chicken broth and stir

until flour is completely dissolved in the broth. Add cream cheese and stir until melted.

4. Add kale and toss to combine. Allow kale to cook in the sauce for about 2 minutes or until

it becomes dark green and begins to become tender. Add cooked chicken, wild rice and

Parmesan cheese then stir until combined.

5. Transfer to prepared baking dish and top with chopped pecans. Bake until hot and bubbly,

about 30 minutes. Remove from oven and allow to cool 10 minutes before serving.


3 Ways to use Leftover Turkey |

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