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Ten bucks
 

Three Holiday Dishes for $10

Candance Gabel
Human Environmental Sciences Extension Assistant Program Director

…and there's more! They're…

  • Easy to fix
  • Great tasting
  • Good for your family

Cheesy broccoli casserole

BroccoliMakes 4 servings

What you'll need:

  • 1 lb. fresh or 10-oz. frozen package of broccoli
  • 1 can cream soup
  • 1 cup low-fat cheddar cheese, shredded
  • 8 oz. pasta or rice, cooked

How to fix it:

  • Wash hands and preparation surfaces.
  • Rinse fresh broccoli under running water.
  • Cook broccoli until crisp and tender.
  • Cover bottom of casserole dish with cooked broccoli. Pour cream soup over broccoli. Sprinkle shredded cheese over top.
  • Bake at 350 degrees F for 20–30 minutes or microwave for 15 minutes, turning once.
  • While casserole is baking, cook rice or pasta, according to package directions.
  • Serve over cooked pasta or rice. Refrigerate leftovers immediately.

Nutrients per serving:

  • 160 calories
  • 18 g protein
  • 6 g fat
  • 8 g carbohydrates
  • 20 percent DV Vitamin A

My shopping list:

  • 1 lb. fresh broccoli $1.89
  • 1 can cream soup .75
  • 1 cup shredded cheddar cheese 1.00
  • 1 cup uncooked rice .38

*Recipe cost: $4.02

Cranberry Sauce

CranberriesServes 16

What you'll need:

  • 11⁄2 cups (about 1⁄2 lb.) Granny Smith apples, peeled and chopped
  • 1 cup brown sugar, packed
  • 1⁄2 cup white grape juice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 12-oz. package fresh cranberries

How to fix it:

  • Wash hands and preparation surfaces.
  • Rinse fresh cranberries under running water.
  • Combine and stir all ingredients in a medium saucepan.
  • Bring to a boil, then reduce heat and simmer until thick (about 15 minutes), stirring occasionally. (Caution: cranberries will pop and explode when they reach boiling, so cover the saucepan while heating.)
  • Cool completely before serving.

Nutrients per serving:

  • 75 calories
  • 0.2 g protein
  • 0.1 g fat
  • 19.3 g carbohydrates
  • 16 mg calcium

My shopping list:

  • 1⁄2 lb. Granny Smith apples $1.00
  • 1 cup (7 oz.) brown sugar .35
  • 1⁄2 cup (4 oz.) white grape juice .15
  • 1 tablespoon ground ginger .12
  • 1 tablespoon ground cinnamon .12
  • 12-oz. package fresh cranberries 2.20

*Recipe cost: $3.94

Roasted sweet potatoes

Serves 4

Sweet potatoesWhat you'll need:

  • 4 small sweet potatoes (about 11⁄2 lbs.), rinsed, peeled and cut into wedges or slices
  • 2 tablespoons olive oil
  • Dried basil and oregano (optional)
  • Garlic powder, ground ginger and ground cinnamon (optional)

How to fix it:

  • Preheat oven to 450 degrees F.
  • Wash hands and preparation surfaces.
  • Arrange sweet potato wedges in a single layer on a baking sheet. Drizzle with olive oil. Sprinkle with optional seasonings, if desired.
  • Roast about 40 minutes, turning potatoes until they are cooked and crisp.

Nutrients per serving:

  • 321 calories
  • 4.8 g protein
  • 7.3 g fat
  • 61 g carbohydrates

My shopping list:

  • 4 small sweet potatoes (about 11⁄2 lbs.) $1.64
  • 2 tablespoons (1 oz.) olive oil .28 Optional seasonings: .12
  • Optional seasoning
    • Dried basil
    • Dried oregano
    • Garlic powder
    • Ground ginger
    • Ground cinnamon

*Recipe cost: $2.04

*Prices are meant to serve as a guideline. They may vary by ocation, store and season. Prices shown are for only the amount of ingredients used in each recipe.

Additional Web recipes

Sweet potato casserole

Makes 6 servings

What you'll need:

  • 40 ounces canned sweet potatoes, drained
  • 2 eggs
  • 1/4 cup sugar
  • 3/4 cup evaporated fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons margarine, melted
  • 1/4 cup brown sugar
  • 1/4 cup chopped walnuts, optional

How to fix it:

  • Preheat oven to 350 degrees F.
  • Spray a 1-quart casserole dish with cooking spray.
  • In a large bowl, combine sweet potatoes and eggs and mash with an electric mixer.
  • Add sugar, milk, salt, nutmeg and margarine and mix well.
  • Spoon into casserole and top with brown sugar and nuts.
  • Bake for 45 to 55 minutes or until set.

Nutrients per serving:

  • 361 calories
  • 10 g protein
  • 9 g fat
  • 63 g carbohydrates
  • 2,977 RE Vitamin A

My shopping list:

  • 40 ounces canned sweet potatoes
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup evaporated fat-free milk
  • Salt
  • Nutmeg
  • 2 tablespoons margarine
  • 1/4 cup chopped walnuts, optional

Pumpkin custard

Two bucksWhat you'll need:

  • 1 cup sugar
  • Sprinkle of salt
  • 2 tablespoons flour
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 can (16 ounces) pumpkin
  • 1/4 cup margarine, softened
  • 4 eggs, beaten
  • 1 cup low-fat milk

How to fix it:

  • Mix sugar, salt, flour and spices.
  • Add pumpkin, margarine, eggs and milk.
  • Mix well and pour into greased casserole dish.
  • Bake in oven at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.

Nutrients per serving:

  • 228 calories
  • 5 g protein
  • 9 g fat
  • 33 g carbohydrates
  • 1,385 RE Vitamin A
  • 68 mg calcium
  • 20 mcg folate

My shopping list:

  • 1 cup sugar
  • Salt
  • 2 tablespoons flour
  • Ginger
  • Cinnamon
  • Nutmeg
  • 1 can (16 ounces) pumpkin
  • 1/4 cup margarine
  • 4 eggs
  • 1 cup low-fat milk

Pumpkin or squash cookies

Three dozen cookies

What you'll need:

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup margarine
  • 2 eggs
  • 1 cup mashed pumpkin or squash
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup raisins, optional
  • 1/2 cup chopped nuts, optional

How to fix it:

  • Cream sugars and margarine together; add eggs one at a time.
  • Stir in pumpkin or squash; then add the sifted dry ingredients.
  • Mix well.
  • Add vanilla, raisins and nuts.
  • Drop rounded teaspoonfuls of dough onto cookie sheet.
  • Bake at 325 degrees F for 8 to 10 minutes.
  • Cool until just warm and frost.

Nutrients per serving:

  • 125 calories
  • 2 g protein
  • 6 g fat
  • 17 g carbs
  • 281 RE Vitamin A

My shopping list:

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup margarine
  • 2 eggs
  • 1 cup mashed pumpkin or squash
  • 1-1/2 cups flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Vanilla
  • 1/2 cup raisins, optional
  • 1/2 cup chopped nuts, optional

Ingredients
 

Holiday food safety tips

Make the holiday safer by following these precautions:

  • ThawWash hands before preparing food.
  • Clean counters, cutting boards and utensils with warm, soapy water.
  • Keep hot foods hot.
  • Keep cold foods cold.
  • Cook turkey to an internal temperature of 165 degrees F.
  • Cook stuffing separate from turkey.
  • Refrigerate leftovers within two hours of serving.
  • Use two cutting boards: one for meat and one for vegetables.
  • Defrost the turkey in the refrigerator.
  • Choose wisely! Use MyPlate to guide your food choices:http://www.choosemyplate.gov/

Use leftover turkey in:

  • Sandwiches
  • Casseroles
  • Soup
  • Pot pies
  • Salads

For more information

  • Contact your local MU Extension center.
  • If you have questions about nutrition, call MU Extension's Show-Me Nutrition Line: 1-888-515-0016
  • Running out of money for food? Contact your local Food Stamp Office or go to: http://www.dss.mo.gov/fsd/fstamp
Recipes and nutritional analyses are used with permission from University of Minnesota Extension Service. This material was funded in part by USDA's SNAP.

 


N991 Three Holiday Dishes for $10 | University of Missouri Extension