Last-minute Thanksgiving Recipes – 6 Ingredients or less
Everyday food can be Holiday food too
Written by Coach Dianne on Nov 24, 2020
For Thanksgiving, we wanted to highlight that everyday healthy food can be holiday food too! These are easy, 6-ingredient meals on the app that are perfect for impressing the fam.
Healthy Holiday Mindset
As holidays come up, what’s your mindset on overeating? Here are 3 ideas to take with you
☝️ Eating past being full is a NORMAL part of life. The key is to listen to your body for when is enough. Learn what feels great and not so great. And how does that impact your weekly goals?
✌️ Holiday food can be normal, everyday food. Instead of thinking “I can’t eat this normally, so I have to stuff myself” – try shifting to “I can enjoy this regularly, so I will eat a good portion”. Plus, save leftovers for later (when the flavors develop even more)!
? You don’t need to “earn” your food – you need food to live! Enjoy the holiday festivities & treats. You decide what’s on-goal for yourself.
And sometimes we need soul food, not just healthified foods ?
1. Quick mushroom sausage risotto– 15 min + vegan option
Slice the mushrooms, vegan sausage, and onions into pieces.
Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) over medium-high. Add onions & cook for 3-5 minutes.
In a small bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.
Into the pot, add the sliced mushrooms, cover the pot and cook for 4-5 minutes until the mushrooms have released some water.
Remove the lid, add sliced sausage, peas, cooked rice, and optional vegan butter. Sauté it for 2-4 minutes.
Then add in stock. Simmer until rice has absorbed most of the liquid, about 4 - 6 minutes.
For raw rice, see note below.
Cook in microwave
In a large bowl, place mushrooms, onions, and optional vegan butter and salt. Cover and microwave on high for 30 seconds - stir - then in 1 minute increments until tender.
In a small bowl, mix bouillon with half portion of water (1 tsp with 4oz cup/ 120ml) to make stock.
Stir in cooked rice, frozen veggies, sliced sausage, and stock. Microwave covered on high for 3 minutes - stir - then microwave covered for 2 min increments until liquid is mostly absorbed. Thin with more stock/water if desired.
For raw rice - see note below
Place quick risotto in a bowl and season to taste with nutritional yeast, red pepper flakes, salt & pepper.
Keeps for 3-4 days in the fridge, in an airtight container.
For raw rice
Double the stock. Stir in rice and microwave covered for 6-8 minutes before adding in sausage. Then microwave covered for 2 min increments until liquid is mostly absorbed.
1 cup (200g) cooked rice is about 1/3 cup or 60g of dry rice. You can batch cook rice and keep in the fridge or freezer (portioned).
Ingredients
Directions
Slice the mushrooms, vegan sausage, and onions into pieces.
Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) over medium-high. Add onions & cook for 3-5 minutes.
In a small bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.
Into the pot, add the sliced mushrooms, cover the pot and cook for 4-5 minutes until the mushrooms have released some water.
Remove the lid, add sliced sausage, peas, cooked rice, and optional vegan butter. Sauté it for 2-4 minutes.
Then add in stock. Simmer until rice has absorbed most of the liquid, about 4 - 6 minutes.
For raw rice, see note below.
Cook in microwave
In a large bowl, place mushrooms, onions, and optional vegan butter and salt. Cover and microwave on high for 30 seconds - stir - then in 1 minute increments until tender.
In a small bowl, mix bouillon with half portion of water (1 tsp with 4oz cup/ 120ml) to make stock.
Stir in cooked rice, frozen veggies, sliced sausage, and stock. Microwave covered on high for 3 minutes - stir - then microwave covered for 2 min increments until liquid is mostly absorbed. Thin with more stock/water if desired.
For raw rice - see note below
Place quick risotto in a bowl and season to taste with nutritional yeast, red pepper flakes, salt & pepper.
Keeps for 3-4 days in the fridge, in an airtight container.
For raw rice
Double the stock. Stir in rice and microwave covered for 6-8 minutes before adding in sausage. Then microwave covered for 2 min increments until liquid is mostly absorbed.
1 cup (200g) cooked rice is about 1/3 cup or 60g of dry rice. You can batch cook rice and keep in the fridge or freezer (portioned).
2. Healthy chicken pot pie– 30 min + vegan option
Prep
Preheat oven/toaster oven to 375 F / 190 C. Chop chicken strips into small cubes.
In a bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.
Optional: Mix cornstarch into the stock. Finely mince garlic into small pieces.
Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) on medium-heat. Cook frozen vegetables and optional minced garlic for 3-4 minutes until browned.
Add in butter, chicken, broth and optional dry spices. Cook until warmed and thickened, about 4-8 minutes. Place into an oven-safe dish.
Bake in oven or airfryer
Roll out crust and place on top of the dish - cut 1-2 slits to vent. (Or use whole grain bread for a no-bake option)
Oven: Turn heat to 350 F / 175 C. Bake for 12-18 minutes until crust has browned.
Airfryer: Airfry the pot pie at 360 F / 180 C for 6-10 minutes until pie or biscut crust has browned.
Meal prep: Bake pie crust separately from filling. Keeps for 3-5 days, in the fridge with crust stored separately from filling.
Serve
Let cool briefly before serving.
Cool completely before covering and storing in the fridge for up to 3 days, or freezer for about 1 month. Reheats well in microwave or oven.
Ingredients
Directions
Prep
Preheat oven/toaster oven to 375 F / 190 C. Chop chicken strips into small cubes.
In a bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.
Optional: Mix cornstarch into the stock. Finely mince garlic into small pieces.
Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) on medium-heat. Cook frozen vegetables and optional minced garlic for 3-4 minutes until browned.
Add in butter, chicken, broth and optional dry spices. Cook until warmed and thickened, about 4-8 minutes. Place into an oven-safe dish.
Bake in oven or airfryer
Roll out crust and place on top of the dish - cut 1-2 slits to vent. (Or use whole grain bread for a no-bake option)
Oven: Turn heat to 350 F / 175 C. Bake for 12-18 minutes until crust has browned.
Airfryer: Airfry the pot pie at 360 F / 180 C for 6-10 minutes until pie or biscut crust has browned.
Meal prep: Bake pie crust separately from filling. Keeps for 3-5 days, in the fridge with crust stored separately from filling.
Serve
Let cool briefly before serving.
Cool completely before covering and storing in the fridge for up to 3 days, or freezer for about 1 month. Reheats well in microwave or oven.
3. Yogurt & fruit salad pizza
Slice watermelon into pizza triangles. Arrange onto a plate.
Optional: slice mint
Spread yogurt over each slice, careful not to spill over the edge.
Sprinkle on frozen mixed berries, maple syrup, and optional chopped mint.
Ingredients
Directions
Slice watermelon into pizza triangles. Arrange onto a plate.
Optional: slice mint
Spread yogurt over each slice, careful not to spill over the edge.
Sprinkle on frozen mixed berries, maple syrup, and optional chopped mint.
4. Candied Pecans on Sweet Potato Toast – 5 min & 4 ingredients
If you try these, tag us @aricoachapp !
Enjoy these simple, yet delicious, everyday food this Thanksgiving!
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