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Do you need to make a last-minute healthy side dish for a family Thanksgiving potluck or need to add color and variety to your own Thanksgiving meal?

Don’t stress!

I have provided you will a 6 simple recipes with a minimal amount of ingredients and preparation needed. Good Luck! I hope I am able to make your Thanksgiving more stress free 🙂

Smooshed Hot Potatoes


  • 20 golf size red potatoes
  • 1/4 cup of extra virgin olive oil
  • Seasoning: dried rosemary, thyme, salt, and pepper


  1. Wash potatoes and boil them in water until they are soft enough to mash
  2. Pre-heat oven to 425 F and pre cookie sheet with tin foil and greased with olive oil spray.
  3. Place potatoes on a cookie sheet and mash each potato flat with a potato masher or larger fork.
  4. Brush extra virgin olive oil and sprinkle seasonings on each potato.
  5. Bake potatoes for 30 minutes.

Inspired by The Pioneer Woman found on Pinterest

Festive Acorn Squash Mash


  • 2 acorn squash roasted
  • 1/2 cup dried cherries and/or cranberries
  • 1/2 cup of chopped walnuts
  • 1 tablespoon of maple syrup


  1. Pre-heat oven to 400 F
  2. Cut acorn squash in half, scoop out the seeds, and place the acorn squash halves face down in a pan filled with 1/4 inch of water. Roast acorn squash for 1 hour.
  3. Let acorn squash cool for 5-10 minutes. Scoop out acorn squash flesh into a bowl.
  4. Add the other ingredients and mix/mash well!

Inspired by Katie, Coffee Lover’s Dilemma, when we made dinner together a few weeks ago.

Rainbow Fall Slaw


  • 2 cup red cabbage, chopped
  • 1 cup of carrots, shredded
  • 15 brussels sprouts, chopped
  • 1/2 cup of walnuts, chopped
  • 1/2 cup of raisins and/or dried cranberries
  • Dressing: pepper to taste
    • 1/2 cup Golden Balsamic Vinegar
    • 2 pinches of sugar
    • 3 Tablespoons of Dijon Mustard
    • Squeeze half a lemon (1-2 Tablespoons)
    • 1 Tablespoon of Milk (we used almond milk)


  1. Sliver brussels sprouts, chop red cabbage, shred carrots (or buy pre-shredded carrots) and chop walnuts in a medium size bowl.
  2. Add and whisk all dressing ingredients in a small bowl.
  3. Add the dressing and dried fruit into the medium bowl with the chopped ingredients.
  4. Cover the mixture and let the mixture sit in the refrigerator 30-60 minutes to allow the strong vinegar taste to settle and create a perfect blend of flavors

Inspired by The Summer Truck at Truck Friday

Roasted Stuffed Pears

2 servings


  • 1 pear
  • 1 Tbsp chopped walnuts
  • 1 Tbsp dried cranberries
  • 1 Tbsp crumbled goat cheese
  • 1/4 cup apple cider
  • 1 Tbsp pure maple syrup


  1. Pre-heat oven to 375 F
  2. Slice pear in half-length wise and scoop out the core/seeds to create an indentation for the stuffing. Places pears in a baking dish.
  3. In a small bowl, mix together the walnuts, cranberries, and goat cheese. Stuff the pear halves with the mixture.
  4. In the small bowl, whisk together the apple cider and maple syrup and pour over the pears.
  5. Bake the pears for 30-45 minutes until the flesh is soft. Baste the apple cider mixture  onto the pears every 15 minutes.

* pears can be served on a bed of dark leafy greens to create sweet salad

Inspired by Healthy Food for Living

Roasted Vegetables


  • 2 cups butternut squash, peeled and cubed
  • 1 cup beets, peeled and cubed
  • 1 cup carrots, peeled and sliced
  • 1 cup brussels sprouts, sliced in half
  • 1 cup broccoli, chopped
  • 1 Tablespoon of extra virgin olive oil
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried rosemary
  • 1/2 tsp of dried thyme
  • pinch of salt


  1. Pre-heat oven to 375 F and prep a cookie sheet with tin foil.
  2. Prep the vegetables and place into a large bowl.
  3. Add extra virgin olive oil, pepper, salt, rosemary, and thyme to the large bowl and mix well.
  4. Pour the vegetables onto the cookie sheet.
  5. Roast vegetables for 45 minutes. Stir the vegetables every 15 minutes.

Garlic Green Beans


  • 1 lb green beans
  • 3 cloves of garlic
  • 2 tsp of extra virgin olive oil


  1. Wash and cut the stems off the green beans.
  2. Heat extra virgin olive oil in a sauce pan.
  3. Add the green beans and garlic to the sauce pan.
  4. Saute until green beans are slightly browned.

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I am already spending quality time with my family and getting a good dose of R&R here in Sunny Connecticut!

Midday Stroll

Nephew Max pushing his “buggy”

In love with 4 month old Zac 🙂

We got a 5 mile Turkey Trot Run tomorrow morning! A great start to the best day of the year!

Do you have any different Thanksgiving traditions you do with your family every year?