Thanksgiving sides usually lean on butter, starch, and sugar, which is why protein rarely shows up on the plate anywhere except the turkey. This collection keeps the flavors people expect and quietly raises the protein. Each of these 15 side dishes provides at least 20 grams per serving, using familiar ingredients like cottage cheese, eggs, sharp cheddar, lentils, edamame, ground turkey, and lean beef.
Classic casseroles and creamy potatoes share the table with roasted vegetables, slow-simmered greens, a spiced rice, and a couple of Mediterranean-inspired platters, so the spread still feels varied. Each recipe includes realistic timing and clear doneness checks, which makes it easier to plan oven space on the big day.
Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.
1. Garlic Parmesan Mashed Potatoes
Blended cottage cheese melts into these potatoes like sour cream, giving them a silky texture and a gentle tang. Garlic simmered right in the cooking water and a handful of Parmesan make them taste like the classic everyone expects.
Servings: 4
Total time: 45 minutes
Estimated protein: About 21 grams per serving, mainly from cottage cheese and potatoes, with a smaller contribution from Parmesan.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 4 cloves garlic, peeled
- 1 tablespoon kosher salt, for the cooking water
- 2 cups low-fat (2%) cottage cheese
- 1/3 cup 2% milk
- 2 tablespoons unsalted butter
- 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Place the potatoes and garlic in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until a fork slides easily into the largest chunks.
- While the potatoes cook, blend the cottage cheese in a blender or food processor for 1 to 2 minutes, scraping down the sides once, until completely smooth.
- Warm the milk and butter in a small saucepan over low heat until the butter melts. Keep warm.
- Drain the potatoes and garlic well, return them to the hot pot, and set over low heat for 1 to 2 minutes to steam off excess moisture.
- Mash the potatoes and garlic until smooth. Stir in the warm milk mixture, then fold in the blended cottage cheese and Parmesan until evenly combined.
- Season with 1/2 teaspoon salt and the pepper, adjusting to taste. If the mash has cooled, warm it over low heat for 2 to 3 minutes, stirring constantly, without letting it boil, since high heat can make the cottage cheese grainy. Sprinkle with chives, if using, and serve hot.
2. Herbed Turkey Sausage Stuffing
Savory turkey sausage, sage, and thyme give this stuffing the familiar holiday aroma, while whole-wheat bread soaks up a rich egg-and-broth custard. Baking it in a dish rather than inside the bird gives you a crisp, golden top and more predictable timing.
Servings: 6
Total time: 1 hour 25 minutes
Estimated protein: About 22 grams per serving, mainly from turkey sausage and whole-wheat bread, with a smaller contribution from eggs.
Ingredients
- 10 ounces whole-wheat sandwich bread (about 10 slices), cut into 3/4-inch cubes
- 1 tablespoon olive oil
- 1 pound ground turkey sausage (casings removed if using links)
- 1 large yellow onion, diced
- 3 celery ribs, diced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 3 large eggs
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons unsalted butter, melted, plus more for greasing the dish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat the oven to 375°F (190°C). Spread the bread cubes on a large rimmed baking sheet and toast for 12 to 15 minutes, stirring once, until dry and lightly crisp. Leave the oven on.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 7 to 9 minutes, breaking it into small crumbles, until browned with no pink remaining. Transfer to a large bowl with a slotted spoon, leaving any fat in the pan.
- Reduce the heat to medium. Add the onion and celery to the skillet and cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic, sage, and thyme and cook for 1 minute, until fragrant. Add the vegetables to the bowl with the sausage.
- Add the toasted bread and parsley to the bowl. In a separate bowl, whisk the eggs, broth, melted butter, salt, and pepper. Pour over the bread mixture and toss gently until evenly moistened. Let stand for 5 minutes so the bread absorbs the liquid.
- Grease a 9×13-inch baking dish with butter. Spread the stuffing evenly in the dish and cover tightly with foil.
- Bake for 25 minutes. Uncover and bake for another 15 to 20 minutes, until the top is golden and crisp and a food thermometer inserted in the center reads 165°F (74°C). Let rest for 5 minutes before serving.
3. Creamy Gruyère Green Bean Casserole
Fresh green beans and browned mushrooms bake in a velvety Gruyère sauce under a crunchy panko and almond topping. Making the sauce from scratch takes only a few extra minutes and gives the dish a deeper, nuttier flavor than the canned-soup version.
Servings: 4
Total time: 55 minutes
Estimated protein: About 21 grams per serving, mainly from Gruyère and green beans, with a smaller contribution from milk.
Ingredients
For the casserole:
- 1 tablespoon kosher salt, for the blanching water
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter, plus more for greasing the dish
- 8 ounces cremini mushrooms, sliced
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups 2% milk
- 5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
For the topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup sliced almonds
- 1 tablespoon unsalted butter, melted
Instructions
- Heat the oven to 375°F (190°C) and grease a 2-quart baking dish with butter.
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the green beans for 4 to 5 minutes, until bright green and crisp-tender. Drain, rinse under cold water to stop the cooking, and pat dry.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 7 minutes, until browned and their liquid has evaporated. Add the shallot and garlic and cook for 1 to 2 minutes, until softened.
- Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually whisk in the milk and simmer for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from the heat. Stir in the Gruyère, salt, pepper, and nutmeg until the cheese melts. Fold in the green beans and spread the mixture in the prepared dish.
- In a small bowl, toss the panko and almonds with the melted butter. Sprinkle evenly over the casserole.
- Bake for 20 to 25 minutes, until the sauce bubbles at the edges and the topping is golden. Let rest for 5 minutes before serving.
4. Maple Sweet Potato Casserole with Pecan Crumble
Whipped sweet potatoes get a protein lift from Greek yogurt, eggs, and whey, then bake under a buttery pecan and almond flour crumble. Orange zest and warm spices keep the filling bright, so it lands somewhere pleasant between side dish and dessert.
Servings: 6
Total time: 1 hour 35 minutes
Estimated protein: About 22 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from sweet potatoes.
Ingredients
For the filling:
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup plain nonfat Greek yogurt
- 2 scoops (about 60 grams) vanilla or unflavored whey protein powder
- 3 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon kosher salt
- Butter, for greasing the dish
For the topping:
- 1/2 cup chopped pecans
- 1/2 cup almond flour
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
Instructions
- Place the sweet potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook for 12 to 15 minutes, until very tender when pierced with a fork.
- While the potatoes cook, heat the oven to 350°F (180°C) and grease a 2-quart baking dish with butter. In a small bowl, stir together the pecans, almond flour, melted butter, maple syrup, cinnamon, and salt until the mixture forms clumpy crumbs.
- Drain the sweet potatoes well, return them to the pot, and mash until smooth. Let cool for 10 minutes so the eggs won’t scramble when added.
- In a medium bowl, whisk the Greek yogurt and protein powder until completely smooth and free of lumps. Whisk in the eggs, maple syrup, cinnamon, nutmeg, orange zest, and salt.
- Add the yogurt mixture to the sweet potatoes and beat with a whisk or hand mixer until fully combined and fluffy. Spread evenly in the prepared dish and scatter the topping over the surface.
- Bake for 35 to 40 minutes, until the edges are puffed, the center is set, the topping is golden, and a food thermometer inserted in the center reads 160°F (71°C). If the topping browns too quickly, cover loosely with foil for the last 10 minutes. Let rest for 5 minutes before serving.
5. Southern-Style Baked Mac and Cheese
This is the sliceable, custard-set style of mac and cheese found on many Southern holiday tables, loaded with sharp cheddar and baked until the edges turn chewy and golden. Evaporated milk and eggs bind the sauce without flour, so there’s no roux to watch while the turkey rests.
Servings: 8
Total time: 1 hour 10 minutes
Estimated protein: About 22 grams per serving, mainly from sharp cheddar and macaroni, with a smaller contribution from evaporated milk.
Ingredients
- 1 tablespoon kosher salt, for the pasta water
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter, plus more for greasing the dish
- 12 ounces sharp cheddar cheese, shredded (about 3 cups), divided
- 1 can (12 fluid ounces) evaporated milk
- 1 cup 2% milk
- 3 large eggs
- 1 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Heat the oven to 350°F (180°C) and grease a 9×13-inch baking dish with butter. Bring a large pot of water to a boil and add 1 tablespoon salt.
- Cook the macaroni for 2 minutes less than the package directions, usually 5 to 6 minutes, so it stays firm. Drain well, return to the pot, and stir in 2 tablespoons butter until melted.
- While the pasta cooks, whisk the evaporated milk, milk, eggs, dry mustard, smoked paprika, 3/4 teaspoon salt, pepper, and cayenne, if using, until smooth.
- Stir 2 cups of the cheddar into the warm macaroni and spread it evenly in the prepared dish. Pour the egg mixture over the top, gently pressing the pasta so most of it is submerged. Sprinkle the remaining 1 cup cheddar over the surface.
- Bake for 30 to 35 minutes, until the custard is set with only a slight jiggle in the center, the top is golden, and a food thermometer inserted in the center reads 160°F (71°C).
- Let rest for 10 minutes before serving so it sets into neat portions.
6. Roasted Brussels Sprouts with Crispy Chickpeas and Goat Cheese
High oven heat caramelizes the cut sides of the sprouts while smoky, garlicky chickpeas roast to a crunch on a second pan. A quick maple-cider glaze, tangy goat cheese, and toasted pumpkin seeds bring sweet, sour, and salty notes to every forkful.
Servings: 4
Total time: 45 minutes
Estimated protein: About 23 grams per serving, mainly from chickpeas and Brussels sprouts, with a smaller contribution from goat cheese.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 cans (15 ounces each) chickpeas, rinsed, drained, and patted very dry
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 4 ounces goat cheese, crumbled
- 1/3 cup roasted salted pumpkin seeds (pepitas)
Instructions
- Heat the oven to 425°F (220°C) with racks in the upper and lower thirds.
- On a large rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and the pepper. Turn the sprouts cut-side down.
- On a second rimmed baking sheet, toss the chickpeas with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and remaining 1/2 teaspoon salt. Spread in a single layer.
- Roast both pans for 20 to 25 minutes, swapping their positions and shaking the chickpea pan halfway through, until the sprouts are deeply browned and tender when pierced with a knife and the chickpeas are crisp on the outside.
- While the vegetables roast, whisk the maple syrup and apple cider vinegar in a small bowl.
- Transfer the sprouts and chickpeas to a serving bowl, drizzle with the glaze, and toss to coat. Top with the goat cheese and pumpkin seeds and serve warm.
7. Slow-Simmered Collard Greens with Smoked Turkey
Collards cook low and slow with smoked turkey, onion, and garlic until they turn silky and deeply savory. A splash of cider vinegar at the end brightens the rich, smoky broth left in the pot.
Servings: 4
Total time: 1 hour 10 minutes
Estimated protein: About 23 grams per serving, mainly from smoked turkey and collard greens, with a smaller contribution from chicken broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 10 ounces fully cooked smoked turkey breast, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 3 cups low-sodium chicken broth
- 2 pounds stemmed collard greens, leaves chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- Hot sauce, for serving (optional)
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Add the smoked turkey and cook for 3 minutes, stirring, until lightly browned. Add the garlic, smoked paprika, and red pepper flakes and cook for 1 minute, until fragrant.
- Pour in the broth, scraping up any browned bits from the bottom of the pot, and bring to a boil over high heat.
- Add the collard greens a few handfuls at a time, stirring each batch until it wilts enough to make room for the next.
- Reduce the heat to low, cover, and simmer for 40 to 45 minutes, stirring occasionally, until the greens are very tender and a food thermometer inserted into a piece of turkey reads 165°F (74°C).
- Stir in the vinegar and brown sugar, then season with salt and pepper. Serve the greens with some of the pot liquid and hot sauce, if using.
8. Cheesy Corn Pudding
Part soufflé, part spoonbread, this corn pudding bakes up golden and puffed with sweet kernels in every bite. Blending cottage cheese into the custard adds richness and protein without any grainy texture.
Servings: 6
Total time: 1 hour 5 minutes
Estimated protein: About 21 grams per serving, mainly from Monterey Jack and eggs, with a smaller contribution from cottage cheese.
Ingredients
- 1 tablespoon unsalted butter, melted, plus more for greasing the dish
- 4 cups frozen corn kernels, thawed and patted dry, divided
- 6 large eggs
- 1 cup low-fat (2%) cottage cheese
- 1/2 cup 2% milk
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups), divided
- 3 green onions, thinly sliced
- 1 jalapeño, seeded and minced (optional)
Instructions
- Heat the oven to 350°F (180°C) and grease a 9×9-inch baking dish with butter.
- In a blender, combine the eggs, cottage cheese, milk, melted butter, sugar, salt, pepper, and 1 cup of the corn. Blend for 30 to 60 seconds, until mostly smooth.
- In a large bowl, whisk the cornmeal and baking powder. Pour in the blended mixture and whisk until smooth. Stir in the remaining 3 cups corn, 1 cup of the Monterey Jack, the green onions, and the jalapeño, if using.
- Pour the mixture into the prepared dish and sprinkle the remaining 1/2 cup cheese over the top.
- Bake for 40 to 45 minutes, until puffed and golden, the center is only slightly jiggly, and a food thermometer inserted in the center reads 160°F (71°C).
- Let rest for 10 minutes before serving so the pudding settles and firms up.
9. Wild Rice and Lentil Harvest Salad
Chewy wild rice and earthy green lentils form the base of this salad, tossed with crisp apple, tart cranberries, toasted pecans, salty feta, and a maple-cider vinaigrette. It’s served at room temperature, so you can make it a day ahead and keep the oven free for everything else.
Servings: 4
Total time: 1 hour 20 minutes
Estimated protein: About 22 grams per serving, mainly from green lentils and wild rice, with a smaller contribution from feta.
Ingredients
For the salad:
- 3/4 cup wild rice, rinsed
- 1/2 teaspoon kosher salt, for the rice water
- 1 cup dried green lentils, rinsed and picked over
- 1/2 cup pecan halves, chopped
- 1 large crisp apple, cored and diced
- 1/2 cup dried cranberries
- 1/4 cup finely diced red onion
- 1/2 cup chopped fresh parsley
- 4 ounces feta cheese, crumbled
For the dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine the wild rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 45 to 50 minutes, until the grains are tender and many have split open. Drain any remaining water.
- Meanwhile, place the lentils in a second saucepan, cover with 3 cups water, and bring to a boil. Reduce to a gentle simmer and cook uncovered for 20 to 25 minutes, until tender but still holding their shape. Drain well and spread on a large rimmed baking sheet to cool.
- When the wild rice is done, spread it on the baking sheet with the lentils and let cool for 10 to 15 minutes, until barely warm.
- While the grains cool, toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Set aside to cool.
- Whisk the olive oil, apple cider vinegar, maple syrup, dry mustard, salt, and pepper in a small bowl until emulsified.
- In a large bowl, combine the wild rice, lentils, apple, cranberries, red onion, and parsley. Pour in the dressing and toss well, then gently fold in the feta.
- Stir in the toasted pecans just before serving and serve at room temperature. To make ahead, cover and refrigerate the salad without the pecans for up to 1 day, let it sit at room temperature for 20 minutes, then add the pecans.
10. Turkey and Spinach Stuffed Mushrooms
Meaty cremini caps make sturdy little cups for a savory filling of ground turkey, spinach, garlic, and Parmesan. They work as a side on the dinner plate or as a bite-size starter while everyone waits for the turkey to be carved.
Servings: 6
Total time: 55 minutes
Estimated protein: About 21 grams per serving, mainly from ground turkey and mushrooms, with a smaller contribution from Parmesan.
Ingredients
- 24 large cremini mushrooms (about 1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 1 pound 93% lean ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups baby spinach, chopped
- 1 large egg
- 1/3 cup panko breadcrumbs
- 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Twist the stems from the mushrooms and finely chop the stems. Brush the caps with 1 tablespoon olive oil and arrange them gill-side up on the baking sheet.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, and chopped mushroom stems. Cook for 8 to 10 minutes, breaking up the turkey, until no pink remains and the pan juices have mostly evaporated.
- Add the garlic, Italian seasoning, and red pepper flakes, if using, and cook for 1 minute. Add the spinach and stir for 1 to 2 minutes, until wilted. Transfer to a bowl and let cool for 5 minutes.
- Stir in the egg, panko, Parmesan, salt, and pepper until well combined. Mound the filling generously into the mushroom caps, pressing gently so it holds together.
- Bake for 18 to 20 minutes, until the mushrooms are tender and a food thermometer inserted into the center of the filling reads 165°F (74°C). Sprinkle with parsley, if using, and serve warm.
11. Broccoli Cheddar Quinoa Casserole
Think of this as a broccoli cheese casserole with a sturdier backbone, with fluffy quinoa and eggs holding everything together under a bubbling cheddar crust. It bakes in under 30 minutes, which helps when oven space gets tight.
Servings: 6
Total time: 1 hour 5 minutes
Estimated protein: About 21 grams per serving, mainly from sharp cheddar and quinoa, with a smaller contribution from eggs.
Ingredients
- 1 cup quinoa, rinsed
- 1 teaspoon kosher salt, divided
- 1 pound broccoli florets, chopped into bite-size pieces
- 3 large eggs
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup 2% milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
- 2 green onions, thinly sliced
- Butter, for greasing the dish
Instructions
- Combine the quinoa, 2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat, let stand covered for 5 minutes, and fluff with a fork.
- Meanwhile, heat the oven to 375°F (190°C) and grease an 11×7-inch baking dish with butter.
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Steam the broccoli for 3 to 4 minutes, until bright green and crisp-tender. Drain well.
- In a large bowl, whisk the eggs, Greek yogurt, milk, garlic powder, dry mustard, remaining 3/4 teaspoon salt, and pepper until smooth.
- Stir in the quinoa, broccoli, 1 1/2 cups of the cheddar, and the green onions. Spread evenly in the prepared dish and top with the remaining 1/2 cup cheddar.
- Bake for 25 to 30 minutes, until the center is set, the cheese is golden at the edges, and a food thermometer inserted in the center reads 160°F (71°C). Let rest for 5 minutes before serving.
12. Lebanese-Style Spiced Rice with Beef and Toasted Almonds
Hashweh is a Lebanese spiced rice with ground beef and toasted nuts, traditionally served alongside roast poultry. Warm allspice and cinnamon perfume every grain, making it a fragrant change of pace from bread stuffing.
Servings: 6
Total time: 55 minutes
Estimated protein: About 21 grams per serving, mainly from lean ground beef and rice, with a smaller contribution from almonds.
Ingredients
- 1 tablespoon unsalted butter
- 1/3 cup slivered almonds
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 pound 90% lean ground beef
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 3/4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the almonds and cook for 3 to 4 minutes, stirring often, until golden. Transfer to a plate.
- Add the olive oil and onion to the pot and cook for 4 to 5 minutes, until softened.
- Add the ground beef and cook for 7 to 8 minutes, breaking it into small crumbles, until browned and a food thermometer reads 160°F (71°C).
- Stir in the allspice, cinnamon, salt, and pepper and cook for 1 minute. Add the rice and stir for 1 to 2 minutes, until the grains are coated and lightly toasted.
- Pour in the broth and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 18 to 20 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork, transfer to a platter, and top with the toasted almonds and parsley.
13. Edamame Succotash
This bright, quick sauté pairs tender edamame with sweet corn, bell pepper, and blistered cherry tomatoes. It cooks in about 15 minutes on the stovetop and adds welcome color to a table full of golden casseroles.
Servings: 4
Total time: 25 minutes
Estimated protein: About 21 grams per serving, mainly from edamame, with a smaller contribution from corn.
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 4 cups frozen shelled edamame, thawed
- 1 1/2 cups frozen corn kernels, thawed
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the red onion and bell pepper and cook for 4 to 5 minutes, until softened.
- Add the garlic and thyme and cook for 30 seconds, until fragrant.
- Add the edamame and corn and cook for 5 to 6 minutes, stirring occasionally, until heated through and the corn is lightly charred in spots.
- Add the cherry tomatoes and cook for 1 to 2 minutes, until they just begin to soften.
- Remove from the heat and stir in the lemon juice, salt, and pepper. Sprinkle with basil or parsley and serve warm.
14. Roasted Butternut Squash with Seared Halloumi
Cumin-and-cinnamon-roasted squash meets golden, squeaky seared halloumi on this colorful platter. A honey-lemon drizzle, pomegranate arils, and fresh mint give it a bright Mediterranean finish.
Servings: 4
Total time: 45 minutes
Estimated protein: About 21 grams per serving, mainly from halloumi, with a smaller contribution from butternut squash.
Ingredients
- 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 12 ounces halloumi cheese, cut into 1/2-inch-thick slices
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/3 cup pomegranate arils
- 2 tablespoons chopped fresh mint
Instructions
- Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the squash with 2 tablespoons olive oil, cumin, cinnamon, salt, and pepper. Spread in a single layer.
- Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
- While the squash roasts, whisk the honey and lemon juice in a small bowl.
- During the last 5 minutes of roasting, pat the halloumi slices dry. Heat the remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Sear the halloumi for 2 to 3 minutes per side, until deep golden.
- Arrange the squash on a platter and top with the seared halloumi. Drizzle with the honey-lemon mixture and scatter the pomegranate arils and mint over the top. Serve right away, since halloumi firms up as it cools.
15. Roasted Carrots with Whipped Ricotta and Pistachios
Honey-glazed roasted carrots rest on a cloud of lemony whipped ricotta, finished with chopped pistachios and fresh dill. It looks impressive on a platter but comes together with little more than a sheet pan and a food processor.
Servings: 4
Total time: 45 minutes
Estimated protein: About 21 grams per serving, mainly from ricotta and Greek yogurt, with a smaller contribution from carrots.
Ingredients
For the carrots:
- 2 pounds medium carrots, peeled (halved lengthwise if thicker than 1 inch)
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon honey
- 1/3 cup shelled pistachios, chopped
- 2 tablespoons chopped fresh dill
For the whipped ricotta:
- 2 cups part-skim ricotta cheese
- 1/2 cup plain nonfat Greek yogurt
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
Instructions
- Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the carrots with the olive oil, coriander, salt, and pepper. Spread in a single layer.
- Roast for 25 to 30 minutes, flipping halfway through, until the carrots are tender when pierced with a knife and browned at the edges. Drizzle with the honey and toss right on the pan.
- While the carrots roast, blend the ricotta, Greek yogurt, lemon zest, lemon juice, olive oil, and salt in a food processor for 1 to 2 minutes, until smooth and fluffy.
- Toast the pistachios in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
- Spread the whipped ricotta across a serving platter. Arrange the warm carrots on top and sprinkle with the pistachios and dill. Serve warm.