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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.

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: 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, revised December 2012


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