2017 Thanksgiving Recipe Roundup

Yea! Thanksgiving is ALMOST here!

As I was compiling the list on my site of all the best Thanksgiving style recipes I realized I didn't have that many. Things will have to change! In the mean time, below are 22 recipes that you can bring to your Thanksgiving dinner and wow your guests! 

Just click the picture or link below the pictures to get the recipe!







Healthier Sweet Potato and Pumpkin Casserole

There are a handful of reasons why there is no need to make anything healthy when it comes to Holiday dinners. For starters, its a Holiday. Splurge, go all out, pull a Joey and wear maternity pants! We all have that one dish we look forward to every Holiday dinner. Mine are the rolls and mashed potatoes. Two of the healthiest things on the menu. Wheat and vegetables as I like to call it.

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH
HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

But you see, sometimes it's a good idea to balance out the indulgent recipes and healthier recipes...for me at least. For my husband, hecks no.

So let me tell you what happened the other day...

I was at the library with all three of my kids at 4:30 in the afternoon. I know. Anyways, I was doing my best to lasso them up so we could leave when a lady came up to me and said, "Excuse me..."

In my mind I had figured she was going to say one of two things,  "Your kids are just so cute, I don't know how to do it raising three good little obedient girls!" Or...

"Girl, what the hell were you thinking! Get these kids in check!"

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH
HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

Instead she said...

"So, I'm not a lesbian or anything but girl you have a nice ass! You've got a big booty, I'm so jealous!"

I was so flattered and kind of embarrassed thinking those tight Lululemon leggings were a mistake, but I quickly replied, " Oh if I could, I would give my big booty to you!"

In a non sexual way. Like a plastic surgical kind of way. I need to leave. Immediately.

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH
HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

I'm not quite sure what it necessarily has to do with this Healthier Sweet Potato Casserole, but let's just assume for a second that sometimes when you've been blessed with extra junk in the trunk...I'm all for a healthier side dish at Thanksgiving!

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH
HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

Healthier Sweet Potato and Pumpkin Casserole

Ingredients

  • 2-3 large sweet potatoes
  • 1 c. pumpkin puree
  • 1 TB. molasses
  • 1 tsp. vanilla
  • 1 c. milk of choice
  • 1 tsp.pumpkin pie spice
  • sprinkle of salt and pepper
  • 1/2 c. coconut sugar
  • (For the topping)
  • 2 TB. softened/room temp coconut oil
  • 3 TB. coconut sugar
  • 1 heaping TB. flour
  • 1/4 tsp. cinnamon
  • 1/4 c. pecans, measured, then finely chopped
  • 1/2 c. mini marshmallows

Instructions

  1. Preheat the oven to 375.
  2. Wash your sweet potatoes, stab them with a fork multiple times, and bake them in the oven for 20-30 minutes, or until soft. You can also skin, dice, and boil your sweet potatoes until soft as well!
  3. Once they are cooked and cooled, remove the skin (if you roasted them), and place in a medium bowl. Mash them together. You want about 2 cups of puree.
  4. Add in the rest of your ingredients, minus the toppings.
  5. Mash together until smooth.
  6. Preheat oven to 350 degrees
  7. Grease a 8x8 baking dish, and add your sweet potato mixture to it. Gently smooth it on top.
  8. In a separate bowl, add your toppings (minus marshmallows) and mash together with a fork.
  9. Sprinkle toppings evenly on top of casserole.
  10. Bake for 20, remove from the oven, then sprinkle marshmallows on top, and place back in the oven for 10 more minutes.
  11. Once done, remove and let cool slightly! Then serve and enjoy!

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I hope everyone has a great Thanksgiving Holiday!!

Lemon Roasted Broccoli

Wait what? Am I blogging? Are pigs flying? (Check out the end of this post to find out why I was kind of absent!)

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Are you guys mad at me? I hope we can still be friends, despite the fact that I've been THE worst. But I feel like, or at least I'm hoping, that we have one of those relationships that we can pick up where we left off. Kind of like I never left? Kind of like I wasn't being a crappy blogger? Good. Glad we are on the same page ;).

I've had this Lemon Roasted Broccoli Recipe sitting on my computer desktop for a long time just begging to be shared! I usually make a version of this once a week, and I've played around with the flavors a lot too. So far, my kids AND my husband eat this every. single.time.

Like I said, it definitely needed to be shared!

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Broccoli has always been a safe vegetable in our family, and if I want to feel like super mom I will whip up a batch and proudly watch my kids eat those little trees. Ignore the fact that they called the chicken I made disgusting, that's not important.

THEY ATE THE BROCCOLI.

#supermom

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Lemon Roasted Broccoli

Ingredients

  • 2 heads broccoli, stems removed
  • Olive Oil
  • Juice of 1 lemon
  • salt
  • pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Coat the broccoli with olive oil, just a few TB. until the broccoli is lightly coated.
  3. Sprinkle with a good amount of salt and pepper, and then the lemon juice.
  4. Bake in the oven for 15-25 minutes, tossing every so often. (Depending on how crunchy you like the broccoli, you can adjust your cooking time. We like it super crunchy!)

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What's the one vegetable your family enjoys eating?!

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We've had a great and relaxing summer, as I hope all of you have! I've been learning the ropes with 3 littles, and each day brings new, exciting, AND crazy moments! Just recently, as in this week, our little baby started to sleep more solidly. (AKA that's why I'm able to blog right now.) She falls asleep and stays asleep for longer than 30 minutes!! I also had my two older kids start school, so I feel like a whole new woman! I'm hoping I can maintain a better blogging schedule!!

Have a great week!

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Spinach Artichoke Dip

Excuse me if this post doesn't make any sense. That Frozen movie is on in the background, and well, I'm repeating line for line in my head along with trying to type this up. Do you wanna build an artichoke dip?

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

Where was I?

If you are new here to The Diva Dish I'll fill you in a quick bit on my family. I have two little daughters, who some how have become WAY smarter and sassier than I ever could be. I love them so much it hurts! I also have another daughter on the way this February!! I'm married to the hardest working babe I know, and he could eat every single day of his life LOVES McDonalds.

And...This is a healthy lifestyle blog.

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

I get a lot of emails and comments from parents who feel like they don't know what to do because their little one "just won't eat healthy", or "only loves macaroni and cheese!" They wonder how on earth I do it, and why I am so lucky to have kids who love vegetables and are disgusted from fried food and cheesy noodles.

All I have to say is...

Dang! I must be a good liar! ;)

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

I'm here to break the news to you my friends....My kids are NOT good eaters.

Their picky-ness and my desire to raise my family living a healthy lifestyle is why I started this blog in the first place. I knew that there were others out there struggling with the same issues I was, and I wanted to share my successes and well..my fails.

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

So here's the deal, Let it go. OMG, sorry...Frozen.

But seriously, I've learned to ease up a little. If I stress and cry and force feed, it never ends pretty. If I spend 75 minutes making this healthy incredibly stressful dinner, I most likely will have each child take two or three bites and then they are done. SO I keep it simple.

I've made a wide range of food for them, but I've paid close attention to which types of 'foods' and healthier foods they prefer/enjoy.

For example, my oldest doesn't like things too salty, too sweet, mushed together, or funny looking. My youngest is the opposite. She likes flavors and will try almost anything. But she eats like a bird, so when I feed her I try and make sure it's filling and full of fats/proteins/etc.

Doing that has allowed me to play with their food preferences and make some of the food they love and prefer a little healthier.

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

So WHY artichoke dip?

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

A while back we were eating at a restaurant with family when someone ordered spinach artichoke dip as an appetizer. When it came I joked with my 4 year old (the flavor/mushed together food hater) if she wanted to try some. She shockingly did, and ate bite after bite.

Now here's the deal.

Spinach artichoke dip at restaurants are most likely not healthy. There is probably a lot of butter, cream, unhealthier fats, and lots of cheese stuffed in there. So do I stop her from eating it?

NO.

She's not on a diet. She's a growing girl, and a picky eater. Are some fats and a lot of butter going to just RUIN her? Of coarse not.

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

I think we tend to get too 'healthy crazy', almost to the point where we forget that our kids are growing and NEED substance. I've had a hard time in the beginning because I was trying to watch what I ate, and keep things light not super heavy. But kids can't survive off salads, smoothies, lettuce wraps, chicken and veggies.  (Honestly, I can't either. I need chocolate!)

So here is my 'healthier' version of spinach artichoke dip. It has healthy fats, veggies, protein, etc. Everything our growing kiddos need! And, adults with chipped red nail polish too, of coarse!

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

Spinach Artichoke Dip (Healthier)

By The Diva Dish

Ingredients

  • 3 TB. coconut oil
  • 3-4 TB. minced fresh garlic
  • One 10 ounce packaged frozen spinach, drained and thawed (Can use fresh spinach)
  • 1 can artichokes, drained and roughly chopped
  • 3 TB. coconut oil
  • 3 TB. flour
  • 1 can light coconut milk (13-14 ounces)
  • 1 c. plain greek yogurt
  • 1 c. grated parmesan cheese (can experiment with 1/2 c.)
  • salt & pepper
  • Parmesan cheese grated for the top (optional)

Instructions

  1. In a sauce pan add your 3 TB. coconut oil and melt.
  2. Then add in your garlic and cook over medium heat for a couple of minutes.
  3. Next add in your spinach and toss into the garlic/oil mixture.
  4. Cook over medium/high heat for about 3-5 minutes.
  5. Add the cooked spinach to a strainer and strain the juices back into the pan. (Press the spinach to get it all out.)
  6. In the same pan, add your artichokes.
  7. On medium/high heat, cook the artichokes for a few minutes until they have some color on them.
  8. Remove the artichokes from the pan and place on a plate and set aside.
  9. In the same pan, add the other 3 TB. of coconut oil and flour. (Reduce heat to medium.)
  10. Whisk together until a paste forms.
  11. Then slowly whisk in the coconut milk.
  12. Continue to whisk on medium heat, or a little higher, until the mixture becomes thick.
  13. Next whisk in greek yogurt and combine until creamy, followed by the parmesan cheese.
  14. Stir until everything is melted and combined.
  15. Sprinkle a little bit of salt and pepper in.
  16. Next, fold in the spinach and artichokes.
  17. Pour mixture into a greased baking dish, 9x9 or which ever size you prefer.
  18. Eat immediately, OR top the dip with a little extra shredded parmesan and bake at 375 degrees for 10-15 minutes.

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Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

I served this at my parents house and everyone ate them with baked pita chips, but my 4 year old loves them with salty tortilla chips! Who knew?! You could easily dip carrots or cucumbers in this too, which I think would be a great alternative to the bread.

But...Bread is so good.

Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com

I probably should go fix my nail polish while my girls are napping huh? That's right. The girls are asleep and Frozen is still on. I don't even know who I am any more...

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I'd love to hear about your kiddos, their food preferences, and if they are picky or not and what you do with them to encourage them to eat!

Maple Sugar Sweet Potato Wedge Fries

This recipe is the perfect side dish to pair with dinner when you are looking for something that everyone will eat! I love adding sweet and savory touches to sweet potatoes because it really brings out their flavor and definitely helps attract the taste buds for the pickiest eater.
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This recipe made it’s blog debut in 2012, back when I only had one child and I thought life was hard… ;)

{But dang, isn’t that Baby Boo cute. I sure to miss her two year old naughty-ness. I would trade her third grade homework any day to have a moment with her tiny self again!}

Since then I have been making this recipe for years. I love to make it as a side dish pretty much with anything because my kids will eat it and I feel good about my self when they eat vegetables and not Pop Tarts. ;)

This recipe is also so versatile. You can dice them, chop them, change the spices, add a squeeze of lime juice, or even a little pure maple syrup! You won’t regret adding this to your weekly dinner menu, that I can promise!

If you’ve never worked with Maple sugar, it’s similar to coconut sugar. If you have never worked with either sugars, they are basically natural and unrefined sugars vs. regular white sugar. I love to use them in place of regular sugar when cooking because it is much more pure.

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Maple Sugar Sweet Potato Wedge Fries

Ingredients:

2 large sweet potatoes-skined and cut into fries/wedges

3 TB. olive oil

3 TB. maple sugar OR coconut sugar

1/2 tsp. paprika

1/2 tsp. chili powder

1/4 tsp. nutmeg

1/2 tsp. pepper

salt to sprinkle on top

Directions:

  1. Preheat your oven to 350 degrees.

  2. In a small bowl, mix together the sugar and spices, minus the salt. Set aside.

  3. Line a large baking sheet with parchment paper. In a large bowl, add your potatoes. Drizzle in oil, then using your hands, toss the fries to coat the oil.

  4. Sprinkle in the spices, and toss again to coat the fries evenly.

  5. Pour onto a baking sheet, making sure they all lay flat and are not on top of each other.

  6. Sprinkle with sea salt.

  7. Bake for 15 minutes.

  8. Remove from the oven, flip the fries, then bake for an additional 5 minutes.

  9. Enjoy!

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*These links contain Amazon Affiliate Links. I receive a percentage if you buy using these links. Thank you SO MUCH for supporting The Diva Dish.

Maple Sage Glazed Carrots with Maple Toasted Pistachios

We spent the majority of today in the kitchen.

While I poured, mixed, rolled, kneading, chopped, sauteed, and cleaned...

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Baby Boo was either attached to my hip or at my feet begging for a taste.

I LOVE that she enjoys being in the kitchen with me. She loves to throw things into the mixing bowl or blender, and loves to cook her own special meals.

I'm pretty sure her ideal meal would have chocolate, cottage cheese, berries, and avocados...

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Today was a special day because, not only are we getting ready for Thanksgiving, but I had the opportunity to work with an amazing company and their delicious food!

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Grimmway Farms sent me a coupon to receive a free bag of their ever so delicious carrots!

I.Love.These.Carrots!

Grimmway Farms is a family owned and operated business located in California. Their philosophy is:

Provide Good Value

Honest Pricing

Conduct Business with Integrity

AND, let's not forget they received the Chef's Best 2011 BEST Taste Award!

The first thing Baby Boo and I did was dig in! We love carrots at our house. They are the perfect little snack, perfect match for hummus, puree amazingly for baby food, and when they are cold they help our teething lil' chickpea.

Baby Boo was pretty excited. Perfect time to bust a move.

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I don't know what's sexier, the random drool stain down her shirt, or that fierce look in her eyes...

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I decided to make a side dish for Thanksgiving with the carrots, that way everybody could indulge on these delicious baby carrot bad boys...

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But I think I am going to have to double the recipe to feed everybody...( 4 carrots for me, one carrot for you...6 carrots for me, two carrots for you...)

Either way, my family is going to be grateful they invited me to dinner. :-)

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Maple Sage Glazed Carrots with Maple Toasted Pistachios

Ingredients:(for carrots)

1 16 os. bag Grimmway Farms Baby Carrots

2 TB. fresh chopped sage (divided into TB.)

1 medium shallot diced

4 cloves garlic diced

2 TB. 100% Pure Maple syrup

1 TB. olive oil

sprinkle of nutmeg

salt and pepper to taste

Ingredients: (for pistachios)

1/4 c. chopped pistachios

1 tsp. maple syrup

Directions:

1. In a (high-medium) heated saucepan (that contains a lid), add your olive oil. Heat for a quick second then throw in your diced shallot and garlic. Cook for a few minutes, stirring every so often. You want the shallots and garlic to be caramelized and golden brown looking. (3-5 min.)

2. Next throw in your carrots, maple syrup, 1 TB.  sage, and spices. Stir until coated and turn down heat to med-low. Put lid on top of saucepan, and let carrots cook about 25-30 minutes or until soft. Toss and stir carrots every so often.

3. Now prepare your pistachios. In a separate heated sauce pan, spray with cooking spray and add pistachios. Toast pistachios on medium heat for about a minute, then add maple syrup. Continue to stir and coat pistachios, all the while keeping the maple syrup from burning. Cook for about 1-2 more minutes, or until the pistachios aren't 'wet' with syrup. Transfer nuts to a separate bowl and set aside.

4. Once carrots are done, put on serving platter and top with remaining 1 TB. sage and chopped pistachios. Serve warm.

*This recipe only makes 2 c. worth, so if your making this for a big crowd be sure and double/triple the recipe.*

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This just screams Thanksgiving dinner...and Sunday dinner...and Christmas..and Hanukkah...and Ground Hog Day!

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Or if your like me, I enjoy eating them on the couch, watching trashy reality TV, and listening to Baby Boo snore away for nap time.

Shhhh, don't worry. It will be our little secret. :-)

Thanks again Grimmway Farms for giving me the opportunity to try your amazing product!!

* I was not paid to write this post. To learn more about Grimmway Farms and their awesome company, check out their website at http://www.grimmway.com/.**