Quick And Easy Recipes For Winter Entertaining

Healthy Recipes Cancer

Christmas is a busy time so I find it helpful to have a few recipes on hand that can be used for casual entertaining or just feeding my family. This Wedge Salad is super easy because can make the dressing ahead (it will keep for about a week, just give a good stir before using) and just keep it in the fridge. I wrote the recipe with the iceberg wedge (you know the one that’s popular in steak houses) but I toss the dressing with leaf or romaine lettuce, both with much more nutrient value. The wedge is great for presentation and great if you’re entertaining.

The Mini Turkey Meatball soup is hearty and filling. The recipe for the meatballs has quick oats, which I find most people have in their cupboards. We typically use it in baking but it adds an interesting dimension to the meatballs. You can substitute with the same amount of toasted breadcrumbs or Panko, if you want.

The meatball recipe can also be doubled to use with spaghetti and meatballs. I am all about mileage when I write recipes. The more ways you can use the recipe, the better! Get your kids to help you assemble the meatballs. I find when my children help with cooking or washing dishes, they realize how much time and effort goes into good meals.

Enjoy the holidays and hope you have some happy food-filled moments! xx


CHEDDAR WEDGE SALAD WITH TURKEY BACON

Makes 4 servings

  • 4 slices thick slices of turkey bacon
  • 11/4 cup Plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp Worcestershire sauce
  • ¼ tsp EACH kosher salt and pepper
  • 1 head iceberg lettuce
  • ½ cup grated sharp Cheddar cheese
  1. In skillet, cook bacon until crisp. Drain on paper towels and set aside.
  2. In large bowl, combine yogurt and garlic. Add Dijon, vinegar, Worcestershire, salt, pepper, and whisk until mixture is smooth.
  3. Coarsely chop bacon. Cut iceberg lettuce in half right through the middle. Cut halves into wedges. Dollop dressing over each wedge so it drips down the sides. Sprinkle with cheese and bacon.

MINI TURKEY MEATBALL SOUP

Makes 4 servings

  • 1 tbsp olive oil
  • Half onion, diced
  • 2 cloves garlic, minced
  • ½ cup EACH diced carrot and celery
  • 3 cups sodium-reduced chicken broth
  • 1 can pureed tomatoes
  • ½ tsp EACH salt and pepper
  • pinch sugar
  • ½ cup mini pasta shapes, such as stars
  • 1 cup frozen peas
Mini Turkey Meatballs
  • 250 g ground lean turkey
  • 1 egg, whisked
  • ¼ cup quick rolled oats
  • 2 tbsp grated parmesan cheese
  • 1 clove garlic
  • 1 tsp garlic salt
  • 1 tsp Dijon mustard
  • pinch salt and pepper
  1. Mini turkey meatballs: In bowl, stir together turkey, egg, oats, Parmesan cheese, garlic, garlic salt, Dijon mustard, salt and pepper. (Make-ahead: cover and refrigerate for up to 24 hours.) Shape by 1 tsp into about 40 meatballs. Arrange on a baking sheet. Refrigerate until needed.
  2. In Dutch oven or large saucepan, heat oil over medium heat, cook onion, garlic, stirring until beginning to soften, about 2 minutes. Add carrot and celery, cook; stirring for 3 minutes. Stir in broth, tomatoes, 1 cup water, salt, sugar and pepper. Bring to boil. Reduce heat, simmer for 5 minutes.
  3. Stir in pasta and meatballs. Bring to boil. Reduce heat to medium and cook, stirring gently until pasta is al dente and meat is cooked through, about 6 minutes. Stir in peas. Remove from heat. Let stand until peas are heated through, about 1 minute.

Want more recipe inspo? Click here.


Kate Dowhan

Kate Dowhan graduated with honours English from Huron College, at the University of Western Ontario. From there she attended and graduated with honours from the Stratford Chef School. She apprenticed and worked within several kitchens before working for magazines. She freelanced for Homemakers magazine, Chatelaine magazine and Food and Drink Magazine. She became a full time member of the Canadian Living Test Kitchen in 2001 and worked there for six years.

Kate started her consulting business in 2007, and has worked with many high-profile brands as a recipe developer and recipe editor. Kate has a passion for delicious, reliable recipes that has established her reputation as a go-to food expert.

Her easy-going style is reflected in her recipes that are both approachable for home-cooks and on-trend for the foodie at heart. As a breast cancer survivor (diagnosed in 2017) she is conscious of producing healthy, seasonal family pleasing recipes. She loves to cook for her three children, and husband.

You may also be interested in

25 Years Cancer Free, But Then…
#YWMBC: Adriana
Why Are Innovative Cancer Drugs So Expensive?
50 Carroll Street Toronto, Ontario Canada M4M 3G3
Phone: 416 220 0700
Registered Charity #: 892176116RR0001

Join Our Movement

Follow Us

Donate Now

You can make a positive impact in the lives of young women living with breast cancer

CLICK HERE