With inflation being at an all time high and many people nationwide are struggling to afford groceries. I took it upon myself to create a full thanksgiving meal that will feed 6-8 people comfortably for under $150.00 total.
Now please keep in mind I am not counting pantry staples such as flour, salt, pepper, seasonings, olive oil, sugar, as part of this grocery haul. So hopefully you have most of these staples on hand.
This meal consists of one appetizer, one entree, two sides, and one dessert.
Let's get started.
Brie Bites
1 Sheet Puff Pastry
8 oz. Wheel of Brie
Fig Jam (any jam works here tbh)
Pre-heat your oven to 350 degrees Fahrenheit.
Cut your brie into 1-inch pieces.
Roll your puff pastry out slightly and cut into 1 1/2 inch by 1 1/2-inch pieces.
Spray a little bit of non stick spray on a mini muffin pan. Place a piece of puff pastry into each space.
Top with a piece of brie and a teaspoon of fig jam.
Bake for 10-15 minutes or until the puff pastry is golden brown. Remove from oven, serve, and enjoy.
Turkey Breast
2 Bone in Skin on Turkey Breast (about 6 lbs.)
1 Tbsp. Kosher Salt
2 Tsp. Freshly Ground Black Pepper
1 Tbsp. Italian Seasoning
3 Tbsp. Butter, softened
2-4 Cloves Garlic, minced
1 Tbsp. Olive Oil
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, combine the butter, salt, pepper, Italian seasoning, minced garlic, mix until well combined.
Divide the butter mixture and place in between the turkey skin and breast meat. Dry the outside of the turkey breast, rub with the olive oil and season both sides with salt and pepper.
Bake for 1 hour or until an instant read thermometer reads 165 degrees Fahrenheit when inserted into the thickest part of the turkey breast.
Remove from oven and allow to rest for 10-15 minutes.
Roast Potatoes
6-8 Yukon Gold Potatoes, quartered
1 Cup Water
1 Tbsp. Chicken Bouillon
1/3 Cup Extra Virgin Olive Oil
2 Lemons, Juiced
2 Tsp. Dried Oregano
2-3 Cloves of Garlic, minced
Kosher Salt
Freshly Ground Black Pepper
Red Pepper Flakes
Pre-heat your oven to 350 degrees Fahrenheit.
Using a baking dish, add in the water, chicken bouillon, olive oil, lemon juice, oregano, garlic, a pinch of salt, freshly ground black pepper, and red pepper flakes. Mix until well combined.
Add in the potatoes and stir to coat.
Bake for 45-65 minutes or until the potatoes are golden brown and the broth has evaporated.
Remove from heat, serve and enjoy.
Green Beans
2 Lbs. Green Beans, ends removed
4-6 Cloves Garlic, minced
2 Tbsp. Butter
2 Tbsp. Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Bring a pot of salted water to a boil, blanch the green beans for 2-3 minutes or until beans are bright green. Drain well.
Heat a pan with olive oil, butter, and garlic, add the green beans, a pinch of salt, and freshly ground black pepper; sauté for 2-3 minutes.
Serve and enjoy.
No Bake Pumpkin Cheesecake
1 Store-bought Graham Cracker Crust
16 Oz. Cream Cheese, softened
3/4 Cup Granulated Sugar
1 Tsp. Vanilla Extract
3/4 Cup Pure Pumpkin Puree
2 Tsp. Pumpkin Pie Spice
1 1/2 Cups Heavy Cream
2 Tbsp. Powdered Sugar
In a bowl, add the cream cheese, sugar, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until well combined. Making sure to scrape down the sides as needed. Whip until fluffy about 2-4 minutes.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form on the whisk. Fold half of the whipped cream into the cream cheese mixture and pour into the prepared pie crust.
Top with remaining cream and sprinkle with more cinnamon if desired.
Refrigerate until ready to serve.
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