Find agency updates, helpful blogs & articles, and other resources HERE

Toaster Oven Muffins

Make muffins without the oven! Try this healthy breakfast or snack that’s easy to take on-the-go!

Ingredients & Instructions
  • 1/3 cup Milk
  • 1/2 cup Oats
  • 1/2 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 Egg
  • 3 TBSP Plain Yogurt
  • 2 TBSP Oil
  • 2 TBSP Honey
  • 1/3 cup Raisins


  1. Combine the oats and milk and let sit ~20 min to absorb.
  2. Preheat toaster oven to 375°F. Spray a 6-cup muffin tin with cooking oil (make sure it fits in your toaster).
  3. In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon and raisins.
  4. Add egg, yogurt, oil, and honey to the oat mixture then stir to combine.
  5. Add the wet ingredients to the dry ingredients & stir
  6. Divide batter evenly among the muffin cups and bake ~12 minutes or until golden.
Ingredientes & Instrucciones

¡Prepara magdalenas sin horno! ¡Pruebe este desayuno o refrigerio saludable que es fácil de tomar para llevar!

  • 1/3 taza de leche
  • 1/2 taza de avena
  • 1/2 taza de harina
  • 1/4 cucharadita de bicarbonato de sodio
  • 1/2 cucharadita de polvo de hornear
  • 1 cucharadita de canela
  • 1/4 cucharadita de sal
  • 1 huevo
  • 2 cucharadas de aceite
  • 2 cucharadas de miel
  • 3 cucharadas de yogur natural
  • 1/3 taza de pasas


  1.  Combine la avena y la leche y deje reposar ~ 20 minutos para absorbar.
  2. Precaliente el horno tostador a 375 ° F. Rocíe un molde para muffins de 6 tazas con aceite de cocina (asegúrese de que quepa en su tostadora).
  3. En otro bol, mezcle la harina, el polvo de hornear, el bicarbonato de sodio, la sal, la canela y las pasas.
  4. Agregue huevo, yogur, aceite y miel a la mezcla de avena y luego revuelva para combinar.
  5. Agregue los ingredientes húmedos a los ingredientes secos y revuelva
  6. Divida la masa uniformemente entre los moldes para muffins y hornee ~ 12 minutos o hasta que esté dorado.

IN THE NEWS! JFCS Recognized in West Windsor HOMETOWN HEROES Program

December 7, 2020

The West Windsor Hometown Heroes program was established to recognize the public and private groups that came together to help the community during the COVID-19 crisis.

To thank these groups, Mayor Hemant Marathe and the West Windsor Township Council have created an online exhibition to honor them for their service. 

The week of December 7, JFCS is being featured in the exhibition for our efforts across all programming – food pantry & distribution, senior services and mental health.

See our full page.

Hands-On Education: Impact Through Internship in a Pandemic

We are so pleased to welcome Emmanuelle Farrell, Rutgers MSW student, to the agency for her first internship. She works with clients in Senior Services, Case Management and the Food Pantry and offers to help staff in any way she can. Despite these challenging times, she has already hit the ground running in the few months that she has been here. 

Beverly Mishkin, LCSW, Director of Case Management & Senior Services

Meet Emmanuelle!

My name is Emmanuelle Farrell, and I am interning at JFCS this year as part of my Master of Social Work program at Rutgers University. As a first-year graduate student, working at JFCS has offered me crucial experience with older adults and food insecure residents of Mercer County. As the COVID-19 pandemic has prevented many of my classmates from interning in person, I feel very grateful to be able to complete my internship in the JFCS office, where the few staff members working in-person wear masks and remain socially distant at all times. This direct approach has allowed me to see firsthand the significant impacts of the pandemic on the communities that JFCS serves.

The needs I have observed among the populations that JFCS provides services to appear to be exacerbated by financial, social, and health-related repercussions of the current pandemic. As I work primarily within the Senior Services department, I have noticed that older adults are in need of more than just basic necessities, like food and home health care. In making weekly check-in calls to Holocaust survivors and collecting seniors’ responses to program surveys, I have realized that many older adults are in dire need of companionship. This desire for social interaction has increased dramatically as the danger of contracting COVID-19 has stopped seniors from seeing family members and caregivers as frequently, if at all.

I also work with community members who reach out for assistance and help them get connected with our food pantry as a means of support.

I have also heard from other staff members that the demand for hunger prevention services has heightened significantly due to the widespread unemployment and subsequent economic difficulty associated with the pandemic. In general, the coronavirus pandemic has intensified the financial and interpersonal needs of vulnerable groups, increasing participation in JFCS’ programs and creating a unique learning environment for me as an intern.

There have been many connections between the content of my Master of Social Work courses and my experiences at JFCS. Primarily, I have been able to apply the communication skills I have learned in class to my interactions with clients, including empathetic listening and the use of furthering responses to encourage individuals to share. In addition, my work with the Holocaust survivors at JFCS has allowed me to implement a trauma-informed perspective, which I have learned about in my practice-focused classes. I greatly appreciate the opportunity to unite my academic setting with my fieldwork placement at JFCS.

Following the completion of my Master of Social Work degree, I hope to become a clinical social worker and administer therapy. Although I am interested in working with various populations, I intend to focus on serving trauma survivors through play therapy with children or cognitive behavioral therapy with adults. After becoming involved with JFCS, I have also gained an interest in working with older adults, particularly those who have endured trauma, such as survivors of the Holocaust. I plan to utilize many capabilities that I have developed as a JFCS intern in my future career, including performing intake procedures, researching program outcomes, and engaging compassionately with clients.

Although I have gathered many crucial sights throughout my time at JFCS, the most inspirational aspect of my internship has been the tangible difference that the organization makes in people’s daily lives. Every time I make a check-in call to an older adult, refer a new client to our food pantry, or assist with a distribution through the Mobile Food Pantry, I know I am making a meaningful change for an individual or family in need. I look forward to continuing my internship and furthering the agency’s incredible mission to empower individuals to care for themselves and others.

Emmanuelle Farrell, MSW Intern

IN THE NEWS! N.J. food pantries are preparing for Thanksgiving amid a food crisis

November 25, 2020 highlighted the efforts of food banks and food pantries across New Jersey to prepare for the holiday season and continued increase in demand due to the pandemic. For Mercer County, the article recognizes the work of JFCS through our on site and Mobile Food Pantry.

Read the full story

Día de Acción de Gracias

Estarás AGRADECIDO por estos consejos económicos y que ahorran tiempo para el Día de Acción de Gracias

El Día de Acción de Gracias es un momento emocionante para comer algunas de nuestras comidas  favoritas. Podríamos seguir hablando sobre la comida del Día de Acción de Gracias, ¡pero la realidad es que preparar demasiados platos puede ser estresante! Consulte los siguientes consejos para gastar menos tiempo y dinero en la cocina.

  1. Manténgalo simple centrándose en los favoritos: elija sus 2 guarniciones de verduras favoritas y 1-2 guarniciones con almidón para preparar y disfrutar sin exagerar. ¡Puedes preparar otros platos cualquier día del año sin la presión del gran día!
  2. Haga solo lo que necesite: las sobras del Día de Acción de Gracias son excelentes, pero comprar demasiado puede exceder el presupuesto y generar desperdicio.
  3. Lo básico es lo mejor: a menudo, nuestras recetas favoritas son las más simples. Elija recetas sin ingredientes adicionales. Esto ahorra tiempo comprando Y en la cocina. Hacer platos desde cero también suele ser menos costoso.

Cuando se trata de Acción de Gracias, ¡pensar en el futuro puede salvar el día!

Darnos tiempo para decidir qué es realmente importante minimiza el estrés de las fiestas. La priorización puede mantenernos enfocados y encaminados para mantenernos dentro del presupuesto y tomar decisiones más saludables.

  1. Priorice sólo algunos de sus platos favoritos “imprescindibles” y elija recetas con anticipación. Puedes hacer otros platos cualquier día del año.
  2. Compre los productos de temporada de noviembre mientras estén al precio más bajo y en su punto máximo de frescura (calabazas de invierno, coles, repollo, batata, col rizada, zanahorias, manzanas, coliflor, coles de Bruselas, arándanos, etc.)
  3. Adelante. Programe un día de preparación en el que pueda preparar algunos alimentos con anticipación. Muchos se pueden almacenar en el congelador durante semanas y solo necesitan recalentarse (sopa, guisos, pastel, etc.)
  4. Use una olla de cocción lenta si tiene una. Muchas recetas se pueden adaptar para hacerlas en una olla de cocción lenta. Ocupa poco espacio y reduce el tiempo de cocción activo.
  5. Intercambio de aves de corral. El pavo suele ser el artículo más caro en Acción de Gracias. Reduzca el costo al:
  • Compra de pavo con marca de tienda
  • Elegir un pájaro más pequeño y centrarse en las guarniciones
  • Sustituye el pollo y prepáralo con el mismo cuidado que lo harías para un pavo
  • Comprar trozos de pavo en lugar del ave entera
Pechuga De Pavo Asada

Para cuando no quieras cocinar un pájaro entero (¡pruébalo con pollo!)

  • 5 libras de pechuga de pavo, con hueso y piel con
  • 2 cucharadas de mantequilla, suavizada
  • 2 dientes de ajo grandes, picados
  • 1 cucharada de romero
  • 1 cucharadita de pimentón ahumado
  • 2 cucharaditas de sal
  • Pimienta Negra, al gusto
  • 3 tazas de Agua


  1. Precaliente el horno a 450 grados F.
  2. En un tazón pequeño, agregue la mantequilla ablandada, el ajo, el romero, el pimentón ahumado, la sal y la pimienta. Mezclar bien.
  3. Frote la pechuga de pavo con mantequilla sazonada por todos lados, comenzando desde el fondo con el lado del hueso.Coloque la pechuga de pavo hacia arriba en una rejilla y luego coloque la rejilla dentro de la fuente para hornear. Vierta agua en la sartén debajo del pavo.
  4. Hornee sin tapar durante 20 minutos en una rejilla inferior.
  5. Cubra sin apretar con papel de aluminio y hornee por 70 a 80 minutos más o hasta que la temperatura interna en la parte más profunda de la carne alcance los 150 a 155 grados F.
Salsa de arándanos

Para una salsa más endulzada naturalmente

  • 12 oz de arándanos, frescos o congelados
  • 1/3 taza de jarabe de arce o miel
  • 1/4 taza de jugo de naranja (use la ralladura de naranjas si son frescas)
  • 1/8 cucharadita de vainilla (opcional)
  • 1/8 cucharadita de canela (opcional)


  1. Agregue arándanos, almíbar o miel y jugo de naranja en una olla.
  2. Cubra y deje hervir. Luego reduzca el fuego a medio y cocine por 6 minutos más.
  3. Retire la tapa y agregue vainilla y canela (opcional). Revuelva y cocine por otros 3 minutos o hasta que los arándanos se rompan y la salsa se espese.
Calabaza Bellota Rellena de Acción de Gracias

Para un nuevo plato para servir con verduras de temporada.

Para la calabaza:

  • 3 calabaza bellota, pequeña
  • 1 cucharada de aceite de oliva
  • sal y pimienta, al gusto

Para el relleno:

  • 1 cebolla picada
  • 3 dientes de ajo picados
  • 1 cucharada de aceite de oliva
  • 1 libra de pavo magro, molido
  • 3 tazas de espinaca / col rizada, picada
  • 2 cucharaditas de romero seco
  • Sal y pimienta al gusto
  • Queso duro y perejil para decorar (opcional)


  1. Corta la calabaza por la mitad y saca las semillas. (guárdalos para brindar más tarde)
  2. Coloque la calabaza con el lado cortado hacia arriba en una bandeja para hornear grande. Cepille con 1 cucharada de aceite y espolvoree con sal y pimienta. Hornea por 30 minutos.
  3. Mientras tanto, prepara el relleno. Coloque una sartén grande a fuego medio-bajo.
  4. Agregue aceite de cebolla y ajo y cocine hasta que estén transparentes y fragantes. Agregue el pavo y cocine por otros 7-8 minutos mientras mezcla y rompe la carne.
  5. Agrega los ingredientes restantes. Mezclar y cocinar por unos minutos más.
  6. Después de que las calabazas se hayan asado durante 30 minutos, sácalas del horno. Rellene con cuidado los centros con el relleno y espolvoree queso (opcional).
  7. Regrese la calabaza rellena al horno y hornee otros 25-30 minutos hasta que la parte superior esté dorada y la calabaza se pueda perforar fácilmente con un tenedor.
Semillas de calabaza bellota tostadas

Para un bocadillo crujiente y salado mientras espera la cena.

  • Semillas de calabaza bellota
  • Aceite de su elección, suficiente para cubrir ligeramente
  • Sal al gusto


  1. Caliente el horno a 350F y cubra una bandeja para hornear con papel de aluminio.
  2. Quite la pulpa de calabaza de las semillas lo mejor que pueda.
  3. En un tazón, rocíe aceite sobre las semillas para que se cubran ligeramente. Agrega sal y mezcla.
  4. Extienda las semillas en su bandeja para hornear en una sola capa y colóquelas en el horno.
  5. Hornee durante 15-20 minutos, mezclando las semillas con una espátula una o dos veces durante el tiempo de cocción.
  6. Retirar una vez que estén dorados y fragantes.
Ejotes verdes con ajo

Para una guarnición de verduras deliciosamente sencilla.

  • 1.5 libras de ejotes verdes fresco, con las puntas recortadas
  • 3 cucharadas de agua
  • 2 cucharadas de aceite de olive
  • 3-4 dientes de ajo picados
  • Sal y Pimienta Negra al gusto


  1. Precaliente una sartén grande de cerámica antiadherente a fuego medio.
  2. Agregue las judías verdes y 3 cucharadas de agua. Tape y cocine por 4 minutos.
  3. Retire la tapa y si queda agua, cocine las judías verdes hasta que el agua se haya evaporado.
  4. Empuje los frijoles hacia un lado. Agrega aceite de oliva y ajo. Cocine por 30 segundos y luego revuelva con las judías verdes. Sazone con sal y pimienta.
Coles de Bruselas asadas

Para un acompañamiento tradicional y sencillo de verduras de temporada.

  • 2 libras de coles de Bruselas, frescas
  • 3 cucharadas de aceite de olive
  • Sal y Pimienta Negra al gusto


  1. Precaliente el horno a 400 grados F y cubra una bandeja para hornear con papel de aluminio.
  2. Recorta los extremos y quita las hojas exteriores de las coles de Bruselas.
  3. Coloque las coles de Bruselas en una bandeja para hornear, rocíe con aceite de oliva, espolvoree con sal y pimienta.
  4. Mezclar con las manos para cubrir uniformemente con aceite y condimentos. Extienda en una sola capa.
  5. Hornee durante 40 minutos, revolviendo con una espátula 1-2 veces después de la marca de 30 minutos.
Puré de papas en olla de cocción lenta

Para una receta de olla lenta sin complicaciones (¡pruébalo con batatas!)

  • 5 libras de papas, peladas y cortadas en cubos de 1 pulgada
  • 1/2 taza de leche baja en grasa o de origen vegetal
  • 1/2 taza de caldo bajo en sodio
  • 3 dientes de ajo, triturados
  • 1/3 taza de yogur griego natural
  • 1/4 taza de queso parmesano rallado
  • Sal y Pimienta Negra al gusto
  • Cebollas verdes en rodajas o cebollino para decorar (opcional)


  1. Coloque los cubos de papa junto con la leche, el caldo, la sal, la pimienta negra y el ajo en una olla de cocción lenta. Mezcle para combinar.
  2. Cubra la olla y cocine durante aproximadamente 3-4 horas a temperatura alta o 6-8 horas a temperatura baja.
  3. Cuando las papas estén tiernas, tritúralas directamente en la olla de cocción lenta hasta obtener la consistencia deseada.
  4. Agregue el yogur y el parmesano rallado y sazone al gusto.
  5. Coloque la tapa nuevamente en la olla de barro y caliente durante otros 15-20 minutos antes de servir. Adorne si lo desea.
Sopa de calabaza

Para una abundante sopa de temporada que puede preparar con anticipación (¡pruebe con cualquier calabaza del invierno!)

  • 2 cucharadas de aceite
  • 1 cebolla, picada
  • 1 tallo de apio, picado
  • 1 Zanahoria mediana, picada
  • 32 oz Caldo bajo en sodio
  • Sal y pimienta negra, al gusto
  • 1 calabaza, pelada, sin semillas y en cubos (guarde las semillas para tostar más tarde)


  1. Agregue aceite a una olla grande para sopa. Agregue la cebolla, el apio, la zanahoria y la calabaza y cocine por 5 minutos o hasta que estén ligeramente dorados.
  2. Vierta suficiente caldo de pollo para cubrir las verduras. Luego reducir a fuego lento y tapar. Cocine a fuego lento durante 40 minutos o hasta que todas las verduras estén tiernas.
  3. Con cuidado, transfiera la sopa a una licuadora (o use una licuadora de inmersión) y mezcle hasta que quede suave.
  4. Mezcle el caldo restante para lograr la consistencia deseada. Condimentar con sal y pimienta.

para congelar

  1. Deje que la sopa se enfríe y luego vierta en un recipiente apto para congelador. Deje espacio en la parte superior para la expansión.
  2. Coloque en el congelador hasta que esté listo para usar.
  3. Descongele durante la noche en el refrigerador si lo desea. Vuelva a calentar en una olla en la estufa

Tips, Resources & Support for Holiday Season During COVID-19

This time of year is usually full of eager anticipation, cheerful gatherings, acts of kindness and charitable giving. Like so many aspects of life, this year the holiday season will look different than ones that came before. While we will all have to continue to be creative in how and where we gather with family and friends, observe holiday traditions, and participate in the season, we can still make this year meaningful and special.

Coping with Separation & Loss During Celebrations

Do you or your families need a refresher on Zoom? Don’t let anyone feel left out of the virtual celebration, share our step by step Zoom Guide.

Consider a drive-by potluck dinner. If you can’t bring yourself to reduce the recipe of your favorite holiday dish, coordinate with loved ones who may be within driving distance and organize a drop-off potluck. Make the full holiday serving size, divvy up into individual portions, and make a no-contact delivery to loved ones who are close by. OR, if you are far apart from loved ones, especially elderly family members, consider ordering them a prepared meal to be delivered.

Find more tips like this in…

Remember, this year, safety is most important to ensure future holidays celebrations can be shared together in person. Review the CDC Guidelines and Recommendations for Thanksgiving & upcoming holidays.

If you are a caregiver, this holiday can be extra difficult managing the stress of your role in the midst of the pandemic, and without the extra family support during this season. We are here for caregivers.

If you have experienced loss this year, this difficult and distanced holiday time can feel especially challenging to navigate.

  • For those of the Jewish faith, join us on December 9 for a special program “Light in the Midst of Darkness: Chanukah in the time of COVID for the Bereaved” Register in advance (fee $10)

Additional resources for the bereaved:

Time for Traditions

Practice gratitude. Here are a number of resources for nurturing gratitude for Thanksgiving and beyond.

Find comfort in the familiar of tradition. Put out the special tableware, the traditional recipes, and find religious services streaming online.

Embrace the nostalgia of the hand-written card. When we are all missing family and friends more than ever, a hand-written (or even hand-made if you want to avoid the stores) card can mean so much to the recipient.

Dress up! Even if you are hosting a smaller gathering than usual, or celebrating solo, dress up in your formal holiday attire. Wearing your holiday best can bring about the celebratory spirit!

Missing out on the cookie baking marathon with your loved ones? Set up a video call and bake “together.” This can be a special opportunity to record your family members passing down beloved family recipes which can be cherished for generations.

Find more tips like this in…

Community Event: Interfaith Thanksgiving Service dedicated in memory of Rabbi Feldman

Thurs, November 26 @ 11:00 AM

Join for a special interfaith service for the holiday. STREAM LIVE

Make this time Special with Service

This has been a challenging year for many – job loss, food insecurity, seniors feeling especially isolated. In this season of giving, find ways to make a difference in your community…

Participate or lead a Thanksgiving/Holiday Food Drive. Check with local pantries if they are collecting specific items for the upcoming holidays or if they are in need of pantry staples.

Want to get out into the community? Food banks, food pantries and soup kitchens continue to see rising demand. Reach out to organizations in your area and inquire about volunteer opportunities. Many organizations are relying on volunteers to facilitate large-scale grab and go meal distributions.

  • Help at JFCS! We welcome volunteers to help pack prepared bags of food for our on-site and mobile food pantries. Contact us: / 609-987-8100 Ext 126.

Share a smile with a senior. The restrictions of current quarantine orders dramatically impact older adults. Consider making holiday cards to be shared with isolated seniors. Reach out to local senior care facilities or organizations to inquire about how to best distribute holiday greeting cards to their residents/clients.

  • JFCS is collecting cards for our senior clients which will be distributed to those who receive delivered meals and food. Contact Eden Aaronson to learn more: / 609-987-8100 Ext 113.

Make a donation. Find an organization close to your heart and make a gift that is meaningful to you to support them. Share with family and friends why this cause is important and encourage them to do the same.

  • You can help make the holidays special for JFCS clients by donating gift cards to our L.I.G.H.T.S (Love is Getting Holidays Gifts to Share) program. Learn more here.
  • By making a general monetary donation to JFCS, you are enabled us to continue our vital support to the community through our food pantries, senior support and mental health care. Make a donation today.
Embrace the Opportunity for NEW Traditions

Never had time to make a Turkey Trot before now? Most charity walks/races have gone virtual and can be completed from anywhere! Make a team with family and friends no matter how distanced you are, and embrace the chance to create a new tradition with them.

  • You can participate in the Mercer County Turkey Trot Nov 21 – 28! Proceeds help support Mercer County food pantries including JFCS. Sign up today!

Create a Secret “Snowflake” gift exchange through the magic of Amazon Prime (or any online store). Organize a gift exchange through a broad network using social media or keep it to a close-knit group with whom you may not be able to gather in person with this year.

Seek out virtual holiday concert or performances, coordinate virtual “watch parties” of your favorite holiday movies with your loved ones, enjoy outdoor, socially distanced opportunities like drive-through or walk-through light displays, and explore local opportunities like Palmer Square holiday weekends or Morven Museum & Garden Festival of Trees.

This Thanksgiving, enjoy an Interfaith Service, dedicated to the memory of Rabbi Adam Feldman. Stream the program liveThursday, November 26 at 11 AM.

Festive Foods

See a guided video by our very own Andrea Gaynor to make your own Sufganiyot (Jelly Doughnuts) for Hanukkah!

Our registered dietitan has shared tips and recipes for budget-friendly and time-conscious Thanksgiving dishes.

Check out additional family friendly recipes:

Games & Crafts

Get crafty and creative this holiday season with these activities fun for all ages!

Do What Works Best for YOU and Your Mental Health

It has been said that during the pandemic, sometimes it takes more effort to accomplish less. The emotional and mental toll of the past months may leave many feeling exceptionally fatigued by the holidays before they have even arrived.

If you need to keep things simple to protect your mental health, then take the time for self-care. If you’re feeling over-Zoomed before weeks of virtual holiday drinks, be honest with your family and friends and let them know you cannot join all of the engagements.

Find information & tips in our blogs:

And, if you need to talk to someone, reach out to JFCS

  • During our Drop-in Hours (Mon, Wed, Fri 10 AM – 12 PM or Tues, Thurs 5 – 7 PM) call 609-987-8100 Dial 0
  • Connect with our intake coordinator for ongoing counseling at 609-987-8100 Ext 102

Budget-Friendly and Time-Conscious Thanksgiving Tips & Recipes

para español

Thanksgiving is an exciting time to eat some of our favorite holiday foods. We could go on and on about Thanksgiving fare, but the reality is that making too many dishes can be stressful! Check out the following tips to spend less time and money in the kitchen.

  1. Keep it simple by focusing on favorites – choose your favorite 2 vegetable sides & 1-2 starchy side dishes to make and enjoy without going overboard. You can make other dishes any day of the year without the pressure of the big day!
  2. Make only what you will need – Thanksgiving leftovers are great, but buying too much can put you over budget and creates waste.
  3. Basic is best – Often our favorite recipes are the most simple. Choose recipes without extra ingredients. This saves time shopping AND in the kitchen. Making dishes from scratch is often less expensive too.

When it comes to Thanksgiving, thinking ahead can save the day!

Giving ourselves time to decide what’s really important minimizes holiday stress. Prioritizing can keep us focused and on-track to stay within budget and to make healthier choices.

  1. Prioritize only a few of your “Must-Have” favorite dishes and choose recipes in advance. You can make other dishes any day of the year.
  2. Purchase November’s in-season produce while it’s at the lowest price and its peak of freshness (winter squashes, collards, cabbage, sweet potato, kale, carrots, apples, cauliflower, Brussels sprouts, cranberries etc.)
  3. Make it ahead. Schedule a prep day where you can get some foods done in advance. Many can be stored in the freezer for weeks and just need to be reheated (soup, casseroles, pie, etc.)
  4. Use a slow cooker if you have one. Many recipes can be adapted to be made in a slow cooker. It takes up little space and reduces your active cooking time.
  5. Poultry swap. Turkey is often the most expensive item at Thanksgiving. Cut the cost by:
  • Purchasing store-brand turkey
  • Choosing a smaller bird and focus on the side dishes
  • Substituting chicken and prepare it with the same care you would for a turkey
  • Buying turkey pieces instead of the whole bird
Roasted Turkey Breast

For when you don’t want to cook a whole bird (try it with chicken!)

  • 5 lbs Turkey Breast, bone in & skin on
  • 2 tbsp Butter, softened
  • 2 large Garlic Cloves, minced
  • 1 tbsp Rosemary
  • 1 tsp Smoked Paprika
  • 2 tsp Salt
  • Black Pepper, to taste
  • 3 cups Water


  1. Preheat oven to 450 degrees F.
  2. In a small bowl, add softened butter, garlic, rosemary, smoked paprika, salt & pepper. Mix thoroughly.
  3. Rub turkey breast with seasoned butter all around, starting from the bottom with bone side.
    Place turkey breast side up on a rack and then put rack inside the baking dish. Pour water into the pan underneath the turkey.
  4. Bake uncovered for 20 minutes on a bottom rack.
  5. Loosely cover with foil and bake for 70-80 minutes more or until internal temperature in the deepest part of meat reaches 150 – 155 degrees F.
Cranberry Sauce

For a more naturally sweetened sauce

  • 12 oz Cranberries, fresh or frozen

  • 1/3 Cup Maple Syrup or Honey

  • 1/4 Cup Orange Juice (use zest of oranges if fresh)

  • 1/8 tsp Vanilla (optional)

  • 1/8 tsp Cinnamon (optional)


  1. Add cranberries, syrup or honey, and orange juice to a pot.
  2. Cover and bring to a boil. Then reduce heat to medium and cook for 6 more minutes.
  3. Remove lid and add vanilla & cinnamon (optional). Stir and cook for another 3 minutes or until cranberries are broken down and the sauce has thickened.
Thanksgiving Stuffed Acorn Squash

For a new dish to serve featuring seasonal vegetables.

For the Squash

  • 3 Acorn Squash, small

  • 1 Tbsp Olive Oil

  • Salt & Pepper, to taste

For the Stuffing

  • 1 Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 Tbsp Olive Oil
  • 1 lb Lean Turkey, ground
  • 3 Cups spinach/kale, chopped
  • 2 tsp Dried Rosemary
  • Salt & Pepper to taste
  • Hard Cheese & Parsley for garnish (optional)


  1. Cut squash in half and scoop out the seeds. (save them to toast later)
  2. Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
  3. In the meantime, prepare the stuffing. Place a large skillet over medium-low heat.
  4. Add oil onion and garlic and cook until translucent and fragrant. Add turkey and cook for another 7-8 minutes while mixing and breaking up the meat.
  5. Add remaining ingredients. Mix together and cook for another few minutes.
  6. After the squash have roasted for 30 minutes, remove them from the oven. Carefully stuff the centers with the stuffing & sprinkle on cheese (optional).
  7. Return the stuffed squash to the oven and bake another 25-30 minutes until the top is golden brown and the squash can be easily pierced with a fork.
Toasted Acorn Squash Seeds

For a crunchy & salty snack while waiting for dinner.

  • Acorn Squash Seeds

  • Oil of your choosing, enough to lightly coat

  • Salt, to taste


  1. Heat oven to 350 degrees F and line a baking tray with foil.
  2. Remove squash pulp from seeds as best as possible.
  3. In a bowl, drizzle oil onto the seeds to lightly coat. Add salt and mix.
  4. Spread the seeds on your baking sheet in a single layer and place into the oven.
  5. Bake for 15-20 minutes, tossing the seeds with a spatula once or twice during the cooking time.
  6. Remove once they are golden and fragrant.
Garlic Green Beans

For a deliciously simple vegetable side dish.

  • 1.5 lbs Fresh Green Beans, ends trimmed

  • 3 Tbsp Water

  • 2 Tbsp Olive Oil

  • 3-4 Garlic Cloves, minced

  • Salt & Black Pepper to taste


  1. Preheat large ceramic non-stick skillet on medium heat.
  2. Add green beans and 3 tbsp water. Cover and cook for 4 minutes.
  3. Remove the lid and if there is any water left, cook green beans until water has evaporated.
  4. Push beans to the side. Add olive oil and garlic. Cook for 30 seconds and then stir with green beans. Season with salt & pepper.
Roasted Brussels Sprouts

For a traditional & simple seasonal vegetable side.

  • 2 lbs Brussels Sprouts, fresh

  • 3 Tbsp Olive Oil

  • Salt & Black Pepper to taste


  1. Preheat oven to 400 degrees F and line a baking sheet with foil.
  2. Trim the ends and remove outer leaves from brussels sprouts.
  3. Place brussels sprouts on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
  4. Mix with hands to evenly coat with oil and seasonings. Spread into a single layer.
  5. Bake for 40 mins, tossing with a spatula 1-2 times after the 30 minute mark.
Slow Cooker Mashed Potatoes

For a hassle-free slow cooker recipe (try it with sweet potatoes!)

  • 5 lbs Potatoes, peeled & cut into 1-inch cubes

  • 1/2 Cup of Lowfat or Plant-Based Milk

  • 1/2 Cup Low-Sodium Broth

  • 3 Garlic Cloves, smashed

  • 1/3 Cup Plain Greek Yogurt

  • 1/4 Cup Parmesan Cheese, grated

  • Salt & Black Pepper to taste

  • Sliced Green Onions or Chives for garnish (optional)


  1. Place potato cubes along with milk, broth, salt, black pepper, and garlic into a slow cooker. Toss to combine.
  2. Cover the crock and cook for about 3-4 hours on high or 6-8 hours on low.
  3. When the potatoes are tender, mash them directly in the slow cooker to your desired consistency.
  4. Add yogurt and grated parmesan, and season to taste.
  5. Place the lid back on the crock pot and heat through for another 15-20 minutes before serving. Garnish if desired.
Seasonal Squash Soup

For a hearty seasonal soup you can make ahead (try with any winter squash!)

  • 1 Butternut Squash,  peeled, seeded, & cubed (save your seeds to toast later)
  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 1 Stalk Celery, chopped
  • 1 Medium Carrot, chopped
  • 32 oz Low-Sodium Broth
  • Salt & Black Pepper, to taste


  1. Add oil to a large soup pot. Add onion, celery, carrot and squash and cook for 5 minutes, or until lightly browned.
  2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil then reduce to low heat and cover. Simmer for 40 minutes, or until all vegetables are tender.
  3. Carefully, transfer the soup to a blender (or use an immersion blender), and blend until smooth.
  4. Mix in any remaining stock to attain desired consistency. Season with salt and pepper.

If Freezing…

  1. Allow soup to cool, and then pour into a freezer-safe container. Leave space at the top for expansion.
  2. Place in the freezer until ready to use.
  3. Thaw overnight in the refrigerator if desired. Reheat in a pot on the stove.
Baked Apples

For a healthy dessert that highlights beautiful seasonal apples.

  • 4 Large Apples

  • 3 Tbsp Unsalted Butter, softened

  • 1/4 Cup of Brown Sugar or Honey

  • 1/2 tsp Ground Cinnamon

  • 1/8 tsp Ground Nutmeg

  • 1/3 Cup Whole Rolled Oats

  • 2 Tbsp Raisins/Dried Cranberries/Chopped Nuts (optional)


  1. In a bowl, mash butter, sugar/honey, oats, cinnamon, and nutmeg together until combined. Add raisins/dried cranberries/nuts, if using. Set aside.
  2. Core the apples: Use an apple corer or a sharp paring knife and a spoon. Cut around the core, about 3/4 down into the apple. Use a spoon to carefully dig out the core.
  3. Place cored apples in a baking pan with sides. Spoon filling into each apple p to the top.
  4. Pour water into the pan around the apples to cover the bottom.
  5. Bake for 40-45 minutes or until apples are to your desired softness.
  6. Remove apples from the oven and allow to rest 5 minutes. Serve warm.
Prep-Ahead Pumpkin Pie

For a traditional dessert you can make in advance

  • 1 Store-Bought Pie Dough

  • 3 Eggs, large

  • 15 oz can 2 cups pumpkin puree (not pie filling)

  • 1/2 cup your choice of milk

  • 1/2 cup maple syrup or honey

  • 1/2 tsp vanilla

  • 1.5 tsp pumpkin pie spice**

  • 1/4 tsp salt

**Make & store your own pumpkin pie spice in a jar by mixing 1/4 cup ground cinnamon, 1 Tbsp ground nutmeg, 1 Tbsp ground ginger and 1 tsp ground cloves


  1. Preheat oven to 350F
  2. In a medium bowl, add eggs and whisk for 30 seconds.
  3. Add pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, salt and whisk together.
  4. Pour your pie filling into pre-baked crust and bake pie for 55 minutes.

Freeze & Store…

  1. Let the pie cool completely.
  2. Wrap the pie tightly in a few layers of plastic wrap.
  3. Label the pie with the freeze date and place in freezer.
  4. Thaw overnight in refrigerator before serving.

No-Bake Cereal Bars

Looking for a DIY project? A healthy snack? A break from virtual learning? Try these easy & tasty 3-ingredient, no-bake bars! These healthy treats feature peanuts which contain healthy fats, fiber & plant-based protein!


Ingredients & Instructions
  • 3 cups Cheerios cereal
  • 1/2 cup peanut butter
  • 1/3 cup honey


  1. Line an 8x8in pan with parchment paper.
  2. Combine peanut butter & honey in a saucepan & set over medium heat.
  3. Heat & stir continuously until mixture just starts to simmer (2-3 minutes)
  4. Remove from heat & stir until mixture is smooth.
  5. Stir in cereal until evenly coated.
  6. Pour mixture into prepared pan & spread evenly.
  7. Chill in the refrigerator for 1 hour.
  8. Cut into bars.
Ingredientes & Instrucciones

¿Busca un proyecto? ¿Un bocadillo saludable? ¿Un descanso del aprendizaje virtual? ¡Prueba esta fácil y sabrosa receta de 3 ingredientes sin hornear! Estas golosinas saludables contienen cacahuetes que contienen grasas saludables, fibra y proteínas vegetales.

  • 3 tazas de cereal Cheerios
  • 1/2 taza de mantequilla de maní
  • 1/3 taza de miel


  1. Cubra un molde de 8×8 pulgadas con papel de parche.
  2. Combine la mantequilla de maní y la miel en una cacerola y cocine a fuego medio.
  3. Caliente y revuelva continuamente hasta que la mezcla comience a hervir a fuego lento (2-3 minutos)
  4. Retire del fuego y revuelva hasta que la mezcla esté suave.
  5. Agregue el cereal hasta que esté uniformemente cubierto.
  6. Vierta la mezcla en el molde preparado y esparza uniformemente.
  7. Enfriar en el refrigerardo por 1 hora.
  8. Cortar en barras.