Course: Main Dishes
-
Turkey Picadillo
Meaning mincemeat in Spanish, picadillo is traditionally made with beef or pork, but it's just as tasty with turkey. Served "Cuban style" over rice and beans or topped with taco fixings like lettuce, tomatoes and onions, it's an excellent use for leftover turkey that the whole family will love. For a spicier dish, add 1 teaspoon chipotle adobo sauce along with the tomatoes.
-
Turkey with Sweet Potato Dumplings
A new take on chicken and dumplings made with Thanksgiving leftovers. For leftover vegetables, choose green beans, carrots, peas, broccoli or others that were cooked simply with few other ingredients. You can cook a turkey breast for this, but if you use leftover turkey from a whole bird, the cost per serving will be even less!
-
Chicken Tetrazzini
We made this beloved casserole healthier by omitting some of the butter and cheese and using whole grain pasta, too. The results are delicious!
-
Easy Shrimp and Grits with Sweet Peppers
Breakfast, brunch or lunch for a crowd of house guests is not always easy and affordable. This recipe fills them up without draining your wallet. Double it by making twice the grits and sauteing the vegetables and shrimp in batches to keep from crowding the skillet while they cook. Our bacon is fantastic, contains no synthetic nitrates/nitrites, and our strict welfare standards apply to the pigs it comes from. That said, you can make a very delish vegetarian batch by replacing the bacon with sliced mushrooms and olive oil, and omitting the shrimp.
-
Heirloom Lettuce with Sweet-and-Tangy Grilled Chicken
Lettuce and chicken cozy up in this easy meal that's short on prep, big on wow.
-
Vegetable Biryani with Cashews
Top the finished biryani with a fragrant mix of sliced jalapeños, tomato wedges, and chopped cilantro, if you like. This recipe was inspired by Whole Planet Foundation microcredit clients and their projects. The Foundation funds microcredit in India where Whole Foods Market sources a variety of products including cashews.
-
Vegetable Lo Mein
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.
-
Roasted Lemon-Herb Chicken
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. One of the biggest complaints about chicken is that the breast tends to dry out during cooking. In this recipe, brining the meat overnight makes it moist and extremely flavorful. If you decide to use boneless chicken it's only necessary to brine it for 2 to 3 hours. This is a good choice for school lunch as long as your child's lunch box contains an ice pack.
-
Pasta with Greens
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. In our experience, kids just love pasta and since they do, we suggest using pasta as a vehicle to introduce and incorporate additional "healthy" ingredients.
-
Brown Rice Pilaf with Shrimp & Wilted Radicchio
This is hearty, satisfying fare that we’ve dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Clam juice adds additional seafood flavor, but feel free to simply use water and you won’t be disappointed.
My Recipe Box
Save your favorite recipes for later with My Recipe Box. To see your recipes, or to start adding new ones, login to your account or register.
