download PDF of recipeEmail This Post
Dietitians Dish – December 6, 2021

Don’t Fall Short on Protecting Your Health!

Many of us are still not getting enough fruits and vegetables, which means missing out on beneficial, immune-boosting nutrients at a critical time of year. No one wants to be fighting illness during the holidays. There are many reasons we don’t get enough:

COST – Remember that all forms of fruits and vegetables count. Stock up on sale items to stretch your food budget. Bagged salad on sale, along with produce that’s in season offers a variety of options.
TIME – Find low-prep options and make sheet pan cooking part of a new routine.

Winter squashes are less expensive at this time of year and they last for weeks. Stock up when on-sale and then plan different ways to include them in meals.

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

  • 1 small butternut squash
  • 1 Tbsp. olive oil
  • 1 bag baby spinach or mixed greens
  • 2 medium apples, in thin wedges
  • 1/2 cup chopped pecans

Directions:

  • Preheat oven to 400°F.
  • Peel squash. Cut in half lengthwise and scoop out seeds. Slice into ½-inch thick slices, then cube.
  • Toss with olive oil, salt and pepper. Lay single layer on a parchment-lined baking sheet and bake 20-25 minutes, flipping halfway, until browned and tender.
  • Serve salad greens topped with roasted squash, apple slices and pecans. Drizzle with a vinaigrette dressing if desired.

Mini BBQ Turkey Meatloaf Sheet Pan Dinner

Mini BBQ Turkey Meatloaf Sheet Pan Dinner

  • 1 lb. lean ground turkey breast
  • 1 large egg beaten
  • 4 oz. mushrooms, finely chopped
  • 1/2 a small onion, finely chopped
  • 1/2 cup seasoned panko breadcrumbs
  • 1 lb. potatoes
  • 12 oz. green beans
  • 2 Tbsps. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup BBQ sauce
  • 1/4 cup shredded low-fat cheddar cheese

Directions:

  • Preheat oven to 425°F. Line baking sheet with parchment paper or foil coated with nonstick cooking spray.
  • Mix turkey, egg, mushrooms, onion and breadcrumbs in large bowl. Divide into fourths. Place on prepared baking sheet and form into 4 mini loaves
  • Toss potatoes, green beans, oil, salt and pepper together. Spread on baking sheet.
  • Bake 20-30 minutes, or until meatloaves reach an internal temperature of 165°F. Top meatloaves with 1 Tbsp. each BBQ sauce and cheese. Return to oven and bake additional 2 minutes, or until cheese melts.

    • Recipe and photo courtesy of our friends at HealthyFamilyProject.com.