Holiday Portion Planning Guide

Updated: 3 days ago

I have 10 people coming for a holiday party, how much food do I need?

According to the Food Network, “each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each.” This simple rule can save you a lot of money and reduce waste!


How much meat should I buy?

Whether you’re opting for turkey or another meat item this holiday season, it’s important to know how much to buy.

· Bone In Meats: You should plan on buying 1 to 1.5 lbs. per person.

· Boneless Meats: If you’re opting for a boneless option- like a turkey breast, 6-8 oz. per person is fine.

As meat cooks, it loses weight. Don’t be surprised if your final product weights 25% less than it’s precooked weight. A serving of meat is 3 oz or about the size of a deck of cards.


Do I have to serve meat?

No! Many people opt for meatless lifestyles for a variety of reasons. It’s not just a courtesy to offer meat-free options, it’s an opportunity to get creative!

When looking at your meal, replace meat with vegetarian and vegan proteins. Beans are an easy substitute, but so are lentils, chickpeas, and mushrooms. If your guests are vegetarian and not vegan- they may be okay with yogurt and eggs (it’s best to ask, they’ll appreciate it).


Is there an app that can help me?

Our friends at the NRDC are here to save the day! Check out the “Meal Prep Mate” and “Guestimator” to right size your portions and come up with interesting recipes for all your needs!





Mushroom Wellington

(Vegetarian)

(Can be Vegan)



Ingredients:

  • 1 Puff Pastry (Learn to Make Your Own Here)

  • 4 large Portobello mushrooms

  • 2 large red onions

  • 2 cloves garlic

  • 3 Tbs’ olive oil (can substitute other oils)

  • 2 Tbs’ apple cider vinegar

  • 300g (10 ½ oz) spinach

  • 4 sprigs of thyme

  • 1 puff pastry (there are vegan options)

  • 1 Tbs; mustard

Egg Wash

  • 1 egg

  • 1 Tbs water

*If you need a vegan egg wash use:

  • 2 Tbsp. almond milk

  • 1 tsp. agave or maple syrup


Directions:

  1. In a large frying pan add ½ Tbsp. of oil to the pan over low heat.

  2. Dice onions (I prefer to keep these small, but some people like larger chunks).

  3. Simmer for 15-20 minutes until golden brown, stir often.

  4. Remove onion, return pan to heat, add spinach, cook until wilted.

  5. Remove spinach, return pan to heat, increase temperature to medium/high, add more oil and apple cider vinegar and cook mushrooms until lightly golden, flip after minutes.

  6. Remove mushrooms and let cool on a paper towel, tea towel, or drying rack.

  7. Once cool transfer onion, spinach, and mushrooms to refrigerator to cool completely.

  8. Preheat oven to 400*F.

  9. Place baking paper over baking tray.

  10. Place puff pastry on baking paper.

  11. Spread ½ of the onions on the pastry, top with ½ of the spinach.

  12. Place mushrooms on pastry, spread mustard and thyme.

  13. Top with remaining onion and spinach.

  14. Carefully roll the pastry over the top of the “log” so that the seam is facing the bottom.

  15. Prepare egg wash and lightly coat.

  16. Freeze for 10 minutes.

  17. Place pastry on the baking sheets in the oven for 30-35 minutes.

  18. Remove when golden brown.



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