I can't believe Thanksgiving is next week. I also can't believe that fall and winter arrived hand in hand, but at least the sweltering heat is behind us (although since I'm in Texas, that heat may make a surprise appearance in December). With less than a week before Thanksgiving, many of us are still putting the final touches on our menu. I've compiled the 10 best KISS in the Kitchen Thanksgiving recipes to help out with last minute breakfasts, appetizers or desserts! Would love to hear in the comments what's on your menu this year!
I hope y'all have a blessed Thanksgiving and spend quality time with friends and family! Remember, whether you're menu planning or figuring out holiday logistics, just remember to KISS it! And in case anyone is new to KISS in the Kitchen, KISS stands for Keep it Simple, Shannon. My dad always used to tell me that and I sure do miss him this holiday season! God bless y'all <3.
I'm excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
Happy November, y'all! For anyone that's new around here, KISS stands for "Keep it simple, Shannon"- something my dad always used to tell me. Because I'm committed to providing simple, nutritious and delicious recipes, I'm always trying to think outside of the box for dinner. *Insert, nachos.* Although nachos are a fantastic party or tailgating food, they're also a pretty legit dinner option. If you're questioning that (and who would?!), just glance at these photos to see the heartiness and healthfulness of nachos!
Whether you're serving these up for dinner or just an appetizer, loaded is the way to go. These particular nachos are loaded with extra flavor and nutrition from using lean ground beef that's been blended with Monterey Mushroom's Let's Blend finely diced and pre-seasoned mushrooms! If you've been here before, you know I LOVE to use Let's Blend! From meatballs to stuffed peppers to stuffed mushrooms, adding Let's Blend helps a recipe stretch further while also boosting the nutrient content and flavor! And with three flavors (Italian, Mexican and Classic), any recipes that calls for ground meat or chicken, is the perfect opportunity to use Let's Blend!
In case you're not sold on nachos for dinner, I want to share my philosophy on building a healthful meal. My goal for any meal of the day is to make sure I have a protein source, a grain/carb, at least one vegetable and fruit and a healthy fat. These nachos have all of those and I can guarantee the whole family is going to be excited about having a plate of nachos for dinner!
I also want to mention that this recipe takes only about 20 minutes. I don't know about you, but getting dinner on the table in anything under 30 minutes is a huge win in my house!
This recipe can easily be made vegetarian (or technically vegan if you cut the cheese and make sure to choose chips and beans that are free from any animal products)! I made a few simple swaps to ensure these were still hearty, but friendly for those who aren't wanting to eat meat! I added a base of refried beans to make sure there was ample protein and then still added the Mexican Let's Blend because the mushroom flavor, texture and nutrition give these a heartiness that other vegetarian nachos definitely don't have. I also opted for avocado chunks instead of guacamole because I felt like refried beans + guacamole could be a little heavy for chips (especially if you choose to use a grain free tortilla chip- those aren't quite as strong when it comes to holding toppings).
KISS Tip: Customize your nachos by adding other toppings your family will love! Corn, black beans, olives, banana peppers, corn and salsa are just a few other ingredients that go great on nachos!
Both versions are seriously scrumptious and are packed with ingredients you can feel good about serving your family. In fact, not only are mushrooms nutritious, but they are also one of the most earth-friendly and renewable crops available. One million pounds of mushrooms can grow in the space of just one acre while requiring minimal water and are ready to harvest in just a matter of days. Monterey Mushrooms is proud to provide fresh, locally grown mushrooms to grocery store and restaurants year round, from 10 farms strategically located across North America! And I'm proud to purchase their mushrooms, especially Let's Blend. I can't remember a time I made a trip to the grocery store in the past 6 months where I haven't purchased at least one of the three Let's Blend flavors!
KISS Sheet Pan Blended Nachos
Time: 20 minutes (10 minutes cook time)
1 pound lean ground beef (93/7)
1 package Monterey Mushroom's Mexican Let's Blend
1 16oz bag tortilla chips*
1 pint cherry tomatoes, sliced in half
2 cups thickly shredded cheese (I used a bag of Mexican cheese)
1 cup guacamole
1/4 cup chopped cilantro
jalapenos, fresh or pickled, if desired
For vegetarian version:
1 15oz can refried beans
1 large avocado instead of guacamole
1.) Preheat oven to 350° and lightly grease a foil lined baking sheet with oil.
2.) Spread tortilla chips evenly on top of greased baking sheet and sprinkle cheese on top of chips.
3.) Prepare the meat and mushroom mixture by browning the ground beef over medium heat for 7-8 minutes or until no longer pink. Add 1 package of Mexican Let's Blend, mixing together over low heat for about 2 minutes, then remove from heat.
4.) Spoon ground beef and mushroom mixture over the cheese and bake in the oven for 10 minutes or until cheese is melted.
5.) Remove from oven and top with tomatoes and cilantro sprinkled on top. Place guacamole and jalapenos in middle of sheet pan or on the side, if desired.
For vegetarian nachos, add a base layer of refried beans on top of chips, eliminate ground beef and evenly spread Mexican Let's Blend on top of cheese and beans. Bake for same time/temp and once removed from oven, sprinkle with tomatoes, avocado chunks and cilantro.
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I'm always pleasantly surprised when cookies made without any grains somehow can turn out just as chewy and delicious as traditional cookies. Even MR. KISS in the Kitchen is loving this recipe and he's more of a "gluten-full" cookie man, if you know what I mean ;).
It's no secret that it's pumpkin spice (and pumpkin spice latte) season and this month's The Recipe ReDux theme is all about pumpkin spice! Some of my favorite dietitian bloggers have some pretty creative pumpkin spice recipes so make sure to check out their recipes at the end of this post!
With only 5 ingredients, these cookies are incredibly simple to make. Simply mix almond butter, coconut sugar, egg, baking soda and pumpkie pie spice together, roll into balls and bake. It really is THAT simple. And the result is THAT delicious. And although there aren't any grains in this recipe, I'm not trying to pass it off as a "healthy cookie". There's plenty of sugar in this recipe to disqualify from any sort of light cookie experience, but who's really into diet cookies anyway ;)?
If you bake these cookies for about 8 minutes they turn out chewy (how I like them), but if you are more of a crunchy cookie person then bake for about 10 minutes!
KISS Tip #1: You may want to double this recipe because in my experience, the cookies go FAST!
KISS Tip #2: Make sure to use raw almond butter that doesn't have any added ingredients. If you choose one that has added sugars, oils, etc., it may alter the baking process or final texture of the cookie. I use the almond butter that is actually ground at the store and is only 100% almonds!
Be sure and check out all the other pumpkin spice recipes from other fantastic bloggers by clicking The Recipe ReDux photo below!
KISS Grain Free Pumpkin Spice Cookies
Time: 20 minutes
Makes: 20 cookies
1 cup almond butter*
1 cup coconut sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1.) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2.) In a medium bowl combine almond butter, coconut sugar, egg, baking soda and pumpkin pie spice.
3.) Using a 1 tablespoon measuring spoon, scoop batter (heaping) and roll into a ball.
4.) Place on baking sheet about 2 inches apart and using a fork, create criss crosses on the ball, flattening them slightly.
5.) For chewy cookies, bake for about 8 minutes. For crispy cookies, bake for about 10.
*As mentioned in the post, make sure to use raw almond butter that doesn't have any added ingredients. If you choose one that has added sugars, oils, etc., it may alter the baking process or final texture of the cookie. I use the almond butter that is actually ground at the store and is only 100% almonds!
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Welcome to KISS in the Kitchen! I'm Shannon, and my dad always told me "Keep it simple, Shannon". And that's what you'll find here- simple recipes and simple ideas to help you get healthier and happier.