Myasthenia Gravis-Friendly Holiday Recipes & Ingredient Swaps | MG United

Step 1

Garlic, Rosemary and Cranberry Roast Chicken Cranberry Glaze Directions In a medium saucepan over medium heat, combine all of the following: 1 cup waterJuice from 2 oranges or 1/2 cup of orange juice1/2 teaspoon fresh rosemary1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 pinch salt1 pinch black pepper1 teaspoon honey1 (12-ounce) package of cranberries Occasionally stir until all the ingredients are combined and the cranberries pop (about 10 minutes). Set aside for later. Chicken Directions Preheat the oven to 425 degrees Fahrenheit. Lay the chicken chest down onto a flat work surface or sheet pan. Remove the backbone using kitchen shears or a sharp knife. Cut along both sides of the backbone. Turn the chicken over and lay it flat like an open book. Using the heal of your hand, press down on the breastbone until you hear a “pop.” In a bowl, combine the following ingredients until you form a thick paste: 4 finely diced garlic cloves2 1/2 teaspoons rosemary1/2 teaspoon black pepper1/2 teaspoon salt (or more to taste)1/2 teaspoon oregano1/2 teaspoon onion powder1/2 teaspoon garlic powder Rub the herb paste over the entire chicken and under the skin. Take the remaining crushed garlic and evenly distribute under the skin. Lightly drizzle and brush olive oil over the entire chicken. Roast the chicken until completely cooked, about 45-55 minutes (oven cooking times may vary). Halfway through the cooking process (about 20-25 minutes in,) rotate the pan to ensure even cooking. During the last 10 minutes of cooking, take the reserved cooked cranberries and pour them over the chicken. The chicken is properly cooked when a thermometer reads an internal temperature of 165 degrees Fahrenheit. Allow the chicken to cool for about 10 minutes before carving. Yield: 4-6 servings

Step 2

Butternut Squash Stuffing Rice Component Directions In a medium sauce pot at medium-high heat, add enough oil to coat the bottom of the pot. Add in the 1/2 cup of wild rice and 1 finely chopped garlic clove. Quickly “toast” rice until it is evenly coated in oil. Add in 1 bay leaf and 2 cups of low sodium vegetable broth and stir fully submerged rice until the broth reaches a boil. Lower the heat until the broth is simmering. For the next 45 minutes or so, stir rice every so often to ensure even cooking. The rice is done when the grains are chewy and the broth has been fully absorbed. Season with salt to taste. Vegetable Component Directions In a large sauté pan, add the prepped onions, celery, carrots, squash, mushrooms, apple and the following spices: 1/4 teaspoon dried oregano1/4 teaspoon black pepper1/4 teaspoon dried thyme1/4 teaspoon dried sage1/4 teaspoon nutmeg1/4 teaspoon onion powder1/4 teaspoon ginger1/4 teaspoon crushed red pepper1 tablespoon olive oil Cook veggies until the squash can be easily pierced with a fork (approximately 15 minutes). Preheat oven to 375 degrees Fahrenheit. In a greased lasagna pan, mix together the veggies and rice. “Seal” the veggie/rice mixture by pressing down on it gently using your hand or a spoon, starting from the edge of the pan and going toward the center. Pour 1 cup of the vegetable broth on top of the mixture. Tightly cover with aluminum foil and bake for about 15 minutes. Take off the foil, increase the heat to 425 degrees Fahrenheit and cook until brown (approximately 5 minutes). Yield: 4-6 servings

Step 3

Ginger Easy-Bake Apples Directions In a small bowl, combine the following and mix until it reaches a paste-like consistency: GingerCinnamonBlack pepperSalt2 teaspoons vanilla extractLemon juice and zest Preheat oven to 375 degrees Fahrenheit. Using a sharp paring knife or an apple corer, cut out apple cores, leaving the bottom ½ inch of the apples intact. Roll each apple in the ginger spice mixture. Pour 1 cup orange juice into a greased baking pan. Place apples into the greased baking pan. Approximately 1/4 of an inch of the bottom of the apples should be in the orange juice. Drizzle the top of each apple with honey. Cover the apples with a “tent” of aluminum foil (tight around the edges with room in the middle for air to flow so the apples don’t stick to the foil). Bake apples until tender (approximately 30-45 minutes). In a chilled bowl, mix the following together until all ingredients are combined: 1 cup plain Greek yogurt1 tablespoon honey1 teaspoon vanilla extract Place each warmed baked apple in a bowl and top with juice from the baking dish. Add 1 tablespoon of Greek yogurt topping per apple and finish with a sprinkle of cinnamon. Yield: 4-6 servings