dietitian recipes

The Best Thanksgiving Grilled Cheese

 
cranberry grilled cheese
 

This recipe video was sponsored by Cape Cod Select Cranberries. I only work with brands that I truly like and would recommend. 

This recipe was part of the monthly #letsberealmeals recipe project, a project featuring simple, healthy recipes created by registered dietitians. Follow along here.


I'll be honest, I was pretty impressed with this grilled cheese. I even served it to a group of (harder to please) guys, who were equally as impressed. We tried it with both brie and white cheddar, both were good, but we all agreed the cheddar stood out over the brie. 

I grew up spending summers on Cape Cod back in Massachusetts, so I was excited to connect with Cape Cod Select Cranberries, and equally impressed I found them all the way out in Montana. These cranberries seem bigger, brighter, and even sweeter than the standard cranberries. Plus, the frozen version is super easy to cook with. I'm a big fan.

 
cheddar apple grilled cheese
 

I love a good cranberry sauce. And as much as I like sugar, many cranberry sauces have a bit much for me. I love the natural sweetness and slight tartness of cranberries and would rather not mask these natural flavors with a bunch of added sugar. This cranberry sauce I made is just the right amount of sweet and tart to compliment the cheddar and apples. If you prefer it sweeter, you can add more maple syrup.

Check out my latest recipe video below featuring this amazing cran apple grilled cheese!

 

Ingredients:

Cranberry Sauce
1.5 cups Cape Cod Select Cranberries
1 ripe orange, juiced
1 Tbsp pure maple syrup

Grilled Cheese
1/2 a Granny Smith apple, sliced thinly
2 oz white cheddar cheese
2 slices sourdough bread (I found cran orange sourdough in the bakery of my local store)
1/4 cup cranberry sauce

Your measurements for the grilled cheese may vary based on the size of your bread, use enough of each to cover one slice of bread in a single layer.

Directions:

1. Heat ingredients for cranberry sauce in a medium size pot over medium heat. As it begins to boil, mash the berries into a sauce. Simmer for about 10 minutes or until most of the liquid has evaporated and it reaches your desired consistency.

2. Lightly butter one side of each slice of bread.

3.  On the unbuttered side of one slice of bread - layer cranberry sauce, then apples, then cheese. Top with the other slice of bread - buttered side facing out.

4. Heat fry pan over medium heat. Fry the sandwich on each side for about 3 minutes each until the cheese melts and the bread is golden brown. I recommend covering the fry pan with a lid to keep the heat in and help the cheese melt without the bread burning.

5. Slice in half and enjoy!

Kombucha Berry Popsicles

The weather for the next 15 days straight is predicting 95 degrees. EVERY. SINGLE. DAY. Call me crazy but I'd rather it be snowing and 0 degrees. I do, however, love these hot sunny days on the river! And besides, it's perfect popsicle weather!

When it's this hot out, our bodies need extra water, so don't forget to hydrate! Both fruit and popsicles have some water to contribute to our daily fluid needs, but still aim for a solid 8 glasses of water each day to stay properly hydrated.

 
berry and kombucha and popsicles
 

 

Ingredients:

kombucha berry popsicles

1/2 cup frozen strawberries
1/2 cup frozen blueberries
1 cup GT's Heart Beet Kombucha
1/4 cup water

 

Directions:

1. Blend all ingredients in your blender.

2. Pour into popsicle molds and freeze for at least 4 hours.

*This recipe makes 5 (4oz) popsicles.

Curry Stuffed Acorn Squash

acorn squash edit.jpg

Montana is having a hard time deciding exactly what season it is right now. We're getting 30 degree snow days and sunshine and 70 in the same week! However, the leaves are changing and I still do love this time of year. I love the cooler temps and warmer flavors that come with (a typical) fall, curry being one of them (but mostly cinnamon!!).

I prepped this meal the other night to have for lunch over the next few days. It was so DELISH on this cold, rainy day I thought I'd share! If you want to serve this as a dinner it would serve 2 (because I included just one squash). It was just me eating this and I still have extra curry mixture after eating both squash halves, so tomorrow I'll add it to either a bed of fresh or steamed greens or maybe a slice of toast.

Squash is the perfect boat for all the other food groups in your meal. Most people tend to plan meals around meat or a protein, but I like to plan mine around a vegetable if I can.

Full disclosure, I'm not a trained, professional chef or even a talented recipe developer. I try to keep it simple and tend to just wing-it in the kitchen. For the most part things turn out pretty good (I think). That being said, please see the notes in the directions below for very special instructions. Enjoy!
 

Ingredients:
1 acorn squash
1 clove garlic, chopped
1/4 cup green/brown lentils
1/4 cup brown rice (or a quicker cooking grain)
1 medium sized carrot, sliced
3 small-medium tomatoes, 1 diced, 2 slightly blended (*see note; you could also use 1 - 28oz can of crushed tomatoes)
1 15oz can coconut milk (I used lite)
~1 tsp ground ginger
~1 Tbsp curry powder
salt and pepper to taste

Directions:
1. Slice your acorn squash in half, scoop out the seeds, and roast at 350 for about 30 minutes or until you can easily poke it with a fork.
2. Meanwhile, heat a dash of olive oil in a large skillet over medium heat. Add the garlic and heat until fragrant.
3. Add the ginger and curry.
          *Note: These measurements are total approximations, I just dumped some of each in, so you may need to adjust for taste, but you can't go wrong with either
4. Add coconut milk and canned tomatoes.
          *I used fresh tomatoes, but I blended 2 of them in my Vitamix to make it a little saucier/thicker
5. Add lentils and brown rice.
          *Brown rice takes FOREVER to cook. If you're feeling impatient I would recommend any quicker cooker grain (I have the patience of a saint ;) so brown rice for me!)
6.  Crank the heat and bring to a boil. Then reduce to a simmer and allow the sauce to thicken and the lentils and rice to cook.
7. When the rice and lentils are cooked through and the sauce is thickened, it's ready! Scoop the mixture into your 2 squash halves. Season with salt and pepper and serve!