Wondering what to cook up this Thanksgiving? Want to involve your kiddos in the preparations? Check out some of our staff-picked Thanksgiving recipes from ChopChop magazine!

To start, how about a seasonal apple and carrot soup? These two kid favorites come together to create a unique and comforting beginning to any meal.

Carrot Apple Soup

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  • 1 tablespoon olive oil
  • 1 medium onion, peeled and chopped
  • 2 pounds carrots, peeled and sliced
  • 1 apple, peeled (if you like), cored and chopped
  • 8 cups chicken or vegetable stock
  • 1/2 cup Greek or plain low-fat yogurt (if you want to make it “creamy”)


  1. With the help of your adult, put the soup pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.
  2. With the help of your adult, add the onion, carrots, and apple, and cook, covered, until the vegetables are beginning to soften (around 15 minutes). Use a wooden spoon to stir them occasionally while they cook.
  3. With the help of your adult, raise the heat to high, add the chicken or vegetable stock and bring to a boil. Reduce the heat to low, and cook until the carrots are completely tender, about 20 minutes. Set aside to cool for 20 minutes.
  4. With the help of your adult, use a slotted spoon to remove the solids, and put in a blender or food processor. Blend until smooth. Alternatively you could use an immersion blender to puree the soup directly in the pot. Add the yogurt, if you like, and process again, then stir this mixture back into the soup in the pot.
  5. Serve right away or cover and refrigerate up to 3 days.



For the main course, chicken is a more cost-effective choice than turkey! Plus, because it’s already been broken down (this recipe uses the thighs) it cooks in less than half the time of a full turkey.

Crunchy Chicken Thighs


  • 2 pounds skin-on chicken thighs (about 6), trimmed of fat and patted dry with a paper towel
  • 2 garlic cloves, peeled and sliced
  • 1 teaspoon dried rosemary, thyme, or basil
  • 1 tablespoon olive oil
  • juice and grated zest of 1/2 a lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Turn the oven on and set it to 425F degrees.
  2. Put the chicken in a single layer in the skillet or baking pan.
  3. Put the rest of the ingredients in a small bowl and mix well. Pour the garlic mixture over the chicken, making sure the chicken is covered. Now turn the chicken pieces so that the skin (and most of the garlic) is on the bottom.
  4. Put the chicken in the oven and bake for 30 minutes. Take the skillet or baking pan out of the oven and use the tongs or spatula to turn the chicken over very carefully, so the skin is on top.
  5. Put the skillet or baking pan back in the oven and bake until the chicken is well browned and crispy, about another 30 minutes. Serve right away!


You’ll need something to go with that delicious chicken! How about some roasted seasonal vegetables? Purchasing produce in season is a great way to save money–plus it tastes great!

Roasted Fall Favorites


  • 2 sweet potatoes, scrubbed and cut into 1-inch cubes
  • 6 cups Brussels sprouts (ends trimmed off), cut in half
  • 1 red or white onion, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt


  1. Turn the oven on and set it to 425F degrees.
  2. Put the sweet potatoes, Brussels sprouts, onion, olive oil, and salt in the bowl and mix well.
  3. Dump the contents of the bowl into the baking sheet, making sure the vegetables are in a single layer, not crowded on to of one another.
  4. Carefully put the baking sheet into the oven and bake until the vegetables are tender and starting to brown, around 35 to 40 minutes.
  5. Serve right away.


And what about dessert? How about this healthy pumpkin smoothie instead of the traditional pumpkin pie?

Pumpkin-Pie Smoothie

  • 1/4 cup orange juice
  • 1/4 cup low-fat milk
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup canned pumpkin puree
  • 1/2 very ripe banana
  • 1 dash cinnamon and/or nutmeg
  • 1/2 teaspoon vanilla extract
  • 2 ice cubes


  1. Put all the ingredients in the blender.
  2. Put the top on tightly. Turn the blender to a medium setting and blend until the ice is chopped and the mixture is smooth, about 1 minute.
  3. Serve right away, or refrigerate for up to 4 hours.


For more kid-friendly Thanksgiving recipes, check out ChopChop magazine!




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