Hello December. It’s chillier and busier than much of the year, and we’ve got a cozy menu to match, starting with Slow Cooker Turkey Meatballs and ending with crazy-good cheesy Polenta Fries. Find the printable shopping list at the bottom of the page!

SLOW COOKER TURKEY MEATBALLS

Slow Cooker Turkey Meatballs

A great make-ahead dish that requires no advance cooking on the stove; you pile everything straight into the slow cooker. I like to serve these on their own or spooned over roasted cauliflower. A warm baguette on the side is essential for soaking and scooping all the goodies in your bowl. That being said, if meatballs without spaghetti is sacrilege in your house, by all means boil up a pot. 

UDON NOODLE SOUP WITH SOFT EGG

Udon Noodle Soup with Soft Egg

The arrival of the holiday season also means an uptick in colds and flus. This is an excellent bowl of immune boosting goodness that includes garlic, ginger, a little chili, leafy greens, and chicken broth. It’s a healing brew, a one-pot meal, and delicious, too.  

PORTABELLO PESTO BURGERS

Portobello Mushroom Burger

Burgers aren’t just for summer barbecues. These can be done just as easily under a broiler as on an outdoor grill. Because we swap portabello mushrooms for meat, they are lighter with plenty of juicy appeal, especially when topped with basil pesto and fresh Mozzarella. Serve with a generous salad and the crispy Parmesan Polenta Fries you’ll find below.  

KALE SALAD KIDS LOVE

kale salad for kids

What’s nice about hearty greens like kale is that they hold up well, even after they’re dressed. Make a batch of this kale salad and it will last for several days. Pack it for lunches, serve it alongside supper, or have it as a snack before you hit your next holiday buffet to take the edge off your appetite. Make it a meal by adding shredded or sliced cooked chicken. 

PARMESAN POLENTA FRIES

Parmesan Polenta FriesI swiped this recipe from Erin Scott’s book, Yummy Supper. These are a tasty alternative to traditional fries. You begin by making a batch of cheesy polenta, cut it into “fingers”, and bake it in the oven until golden and crispy. So good, you could make them for a pre-dinner party nibble. Need I say more?