Kid-Friendly Holiday Recipes
Created by Sydney McCoy
4 cups of shredded turkey leftovers, white or dark meat, or a combination of both
3 cups of grated mozzarella cheese
3 cups of grated Italian blend cheese
8 cups of crushed canned tomatoes, low in sodium (or fresh when in season)
1 cup of beef broth, low in sodium (you can also use chicken or vegetable broth)
1 package of lasagna noodles, cooked
1 cup of a diced, purple onion
1 cup each of red and green peppers
1 cup each of grated yellow squash and green zucchini
2 cups of mushrooms
3 tablespoons of Italian seasoning
Shred the turkey and place it in a bowl. Sauté the onions and peppers and add mushrooms at the last minute.
Open the cans of tomatoes and broth and put them in the pot with Italian seasoning. Mix well.
Grate the cheeses and mix them together
Wash and grate the squash and zucchini and set aside.
Cook the noodles according to the package directions, then lay the noodles flat on a plate and cover them with a warm, wet, clean dish towel to keep them moist.
Preheat the oven to 345 degrees.
Pour a layer of the crushed tomato mixture into a greased 9-by-13-inch oven-safe dish.
Carefully place the cooked layers of lasagna noodles in the dish to form a tight bed.
Layer a row of turkey on the noodles, then add peppers, onions, mushrooms, cheese, squash and zucchini. Top with a thin layer of the crushed tomato mixture.
Repeat the layers and top with cheese.
Cover the dish with foil and bake at 345 degrees for 45 minutes.
Remove the foil for the last few minutes until the cheese turns slightly brown.
Remove the dish from the oven and allow it to cool.
(Tip: make it a day ahead and put it in the refrigerator overnight. Reheat it the next day for dinner. The lasagna will set up better.)
Prep time: 20 minutes; cook time: 45 minutes. Serves 8.
Date, Almond and Coconut Cookies With Coriander
Created by C’est si Bon! Kitchen
1 pound of dates, pitted
1 pound of almonds
1 teaspoon of ground coriander (cinnamon can substitute)
A large pinch of salt
1 cup sweetened coconut
In a food processor, chop the dates and almonds with the coriander and salt. Add half of the coconut and eggs. Mix well. Shape into 2-inch balls and roll in remaining coconut. Place the cookies on parchment lined baking sheets and bake at 350 degrees for 10-15 minutes. Makes 2 dozen.
Photos provided by the McCoy family (lasagna) and Hollin Boy (cookies).