Thanksgiving Recipes and Meal-Planning Tips: Main Dishes

Serve this great-tasting loaf with Mushroom Gravy for a hearty meal that’s sure to please. A food processor makes it easy to make the bread crumbs (or you can purchase already-prepared bread crumbs) and to finely chop the walnuts and vegetables.

1 1/4 cups quick-cooking or regular rolled oats
1 1/2 cups bread crumbs, preferably whole-wheat (2–3 slices bread)
1/4 cup finely chopped walnuts
1 small onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1 14-ounce package Lightlife Gimme Lean Ground Beef Style meat substitute, other ground beef-style meat substitute, or 2 cups cooked bulgur
3 tablespoons reduced-sodium soy sauce
1 cup plain tomato sauce, or 1 cup of crushed tomatoes
2 teaspoons stone-ground or Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon black pepper
vegetable oil spray
1/2 cup ketchup or barbeque sauce (optional)

Preheat oven to 350?F. 

Use a food processor to finely chop walnuts, onion, celery, carrot, and green bell pepper. Combine all ingredients except vegetable oil spray and ketchup or barbeque sauce in a large bowl. Stir with a large spoon or knead by hand until well-mixed, about 1 minute.

Press into a vegetable oil sprayed 5"×9" loaf pan or similar baking dish.

Top with ketchup or barbeque sauce, if using. Bake 60 minutes. Let stand 10 minutes before cutting.

Recipe by Jennifer Raymond, M.S., R.D.

Pan-Seared Portobello Mushrooms
Makes 4 servings

Portobellos are “meaty” and delicious. They lend themselves well to grilling and can be served on a bed of grains, with mashed potatoes, or on whole-grain buns with all the trimmings. Plus, they don’t contain any of the carcinogens that are formed while cooking meat. Portobello mushrooms can serve as a great source of folate, selenium, and zinc.

4 large portobello mushrooms
2 tablespoons red wine or water
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon dried oregano
Clean mushrooms, trimming stems flush with bottom of caps.

Mix wine or water, soy sauce, vinegar, garlic, and oregano in a large skillet. Heat until mixture begins to bubble, then add mushrooms, top side down. Reduce to medium heat, cover and cook 3 minutes. If the pan becomes dry, add 2 to 3 tablespoons of water. Turn mushrooms and cook second side until tender when pierced with a sharp knife, about 5 minutes. Serve hot.

Lentil Artichoke Stew
Makes 6 servings

The artichokes in this dish add dietary fiber, vitamin C, and folate. This aromatic, fiber-packed, and tasty Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not necessary, but gives the stew a delicious smoky flavor.

1/4 cup vegetable broth
1 onion, chopped
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry (uncooked) red lentils (3 cups cooked)
1 bay leaf
2 cups water
juice of 1 lemon
2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1 9-ounce frozen package or 1 15-ounce can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Heat broth in a large saucepan. Add onion and sauté on medium heat for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using). Simmer for about 20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.

Recipe by Jennifer Reilly, R.D.

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