Thanksgiving recipes from our ‘Good Day’ crew

Still need some last-minute recipe ideas this Thanksgiving? You’re in luck!

Our good day team was sharing some of their signature recipes this morning. You can find them all below.

Melody Mendez’s Butternut & Acorn Squash Soup w/ Goat Cheese Crostini 

Ingredients:

• 3 tbs Extra virgin olive oil
• 1 onion
• 2 cloves of garlic
• 2 carrots
• 2 cups low sodium chicken or vegetable stock
• ¼ cup sage leaves (chopped)
• ½ cup of goat cheese
• baguette
• Salt and pepper

 To Make Soup:

• Toss vegetables and garlic in olive oil. Season with salt and pepper.
• Roast the vegetables in oven until tender.
• Blend vegetables with chicken/vegetable stock.

To Make Crostini:

• Slice baguette diagonally. Toast lightly.
• Spread goat cheese on toasted crostini.
• Chop sage leaves and sprinkle on top.
• Lay crostini on top of finished soup.

Then … EAT & ENJOY!!!

Ken Clark’s Green Bean Casserole

Ingredients:

• 2 cans condensed cream of mushroom soup
• 1 cup milk
• 2 tsp. soy sauce
• 1/4 tsp. black pepper
• 8 cups-2 cans cooked green beans
• 2 2/3 cups fried onions

Directions:

• Mix soup, milk soy sauce black pepper green beans and 1 2/3 cup fried onions together
• Bake at 350 for 25 minutes till bubbling. Stir your beans add remaining fried onions to the top and bake for 5 minutes longer

ENJOY!

Jennifer Broome’s Bacon Brussels Sprouts

To make it super easy, use prepared, store-bought Brussels sprouts. You can also use frozen ones and follow these directions to prepare.

If you want to cook the Brussels sprouts yourself, preheat the oven to 400ºF. In a large ovenproof, nonstick skillet on medium heat, warm a bit of olive oil and sauté a little garlic. Add salt and pepper to taste. Add Brussels sprout and cook 5-10 minutes, stirring frequently. Bake 15 minutes or until Brussels sprouts are tender.

Fry up several slices of bacon (3-5), and crumble bacon strips over the finished sprouts.

Here’s the trick: pour a little of the bacon grease over the Brussels sprouts!