Putting together a turkey dinner with all the trimmings can be costly, but enjoying a Thanksgiving dinner without breaking your budget is possible.

Former executive chef Michael Cullen shared some secrets with CTV about making a quick and cost efficient Thanksgiving meal.

“Quick, healthy and super easy (to make),” said Cullen, the executive director of the United Way's Sudbury and Nipissing Districts.

“Doesn’t get any easier than this.”

Watch the video included in this story for a look what Cullen whipped up and included below are his recipes for healthy, alternative Thanksgiving dishes.

 

Roasted Cabbage

Technique

  • Cut green cabbage in half and remove the core by cutting it out
  • Sliver the cabbage into ½ inch wedges
  • Gently oil a cookie sheet or small casserole dish
  • Lay the cabbage flat and brush with chopped garlic/oil mixture

Garlic/oil mix for roasted cabbage

  • ½ cup chopped garlic
  • ½ cup light olive oil
  • 3 lemons, juiced    

Brush the garlic oil mixture on the cabbage, roast at 360-370 degrees for about 15 minutes then turn over cabbage and continue until nicely brown and soft serve with fresh lemon.

Roasted Garlic

Technique

  • Cut the top of the garlic off to expose the topside of the cloves, leaving the bottom intact
  • Brush with olive or vegetable oil and roast for about 30 minutes in a 360 degree oven       

Tips: Once removed from the oven garlic becomes the thickness of peanut butter and is ideally suited for spreading on crackers and toasted bread

It can also be spread with soft cheese and any type of jelly or jam. This is an excellent appetizer or side dish. Serving warm is best.

Roasted Chick Pea and Kale Salad

Technique

  • To roast chick peas rinse very well under cold water and pat dry
  • Toss the peas in a little oil and roast on a cookie sheet at 360 degrees for about 15 minutes   

You can also add a few fresh peppers. Kale will need to be washed, back stems cut out and broken into bite size pieces.

Once the chick peas and peppers have been roasted this can be tossed with the fresh kale and served as a warm salad with a sweet dressing to compliment the bitterness of the kale.