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Last-Minute Thanksgiving Recipes with Lisa Leslie

There’s no doubt Lisa Leslie is an all-star on the basketball court.

But did you know she has game in the kitchen as well?

As part of her partnership with Boston Market, Leslie is sharing the scoop on creating last-minute recipes your family will love–just in the time for the holidays.

“As a mom, I’ve driven to Boston Market to get dinner for my family, so we talked about different foods that I cook and prepare and we were able to put together a few recipes,” Leslie shares. It was just a really good fit, cooking is something that I love to do! I have 35 family members who come to my house for Thanksgiving, so using shortcuts for sides really helps.”

Her favorite recipes include garlic mashed potatoes and apple cobbler.

No matter how you spend the holidays, Leslie insists it’s a “time to give thanks.”

“You should show thanks for the time and effort it takes to prepare food and give thanks to your family, friends and people you love,” she says. “I love creating holiday traditions for my children, I hope they grow up with great memories!”

Check out some of Leslie’s favorite holiday recipes below:


Apple Cobbler

Apple Cobbler

Streusel Topping


¾ cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
½ teaspoon vanilla extract
¼ pound (1 stick) butter
Pinch of salt

1. Mix all ingredients together by hand until it forms pea size nuggets.



3 cups Boston Market® Cinnamon Apples
1 cup streusel topping, see recipe above
Vanilla ice cream

1. Preheat oven to 350°.
2. Fill a 6” x 12” x 2” casserole dish with cinnamon apples.
3. Top with streusel topping.
4. Place in preheated oven and bake for 18 minutes and let cool for 5 minutes.
5. Serve with a vanilla ice cream.

Garlic Mashed Potatoes

Garlic Mashed Potatoes


2 cups Boston Market® Mashed Potatoes
1 tablespoon fresh garlic, minced and roasted

Roasting Garlic

1. Preheat oven to 350°.
2. Peel garlic cloves, toss with olive oil, salt and pepper.
3. Place on a cookie sheet and roast in the oven for 10-12 minutes or until golden brown.

Garlic Mashed Potatoes

1. In a mixing bowl, combine hot mashed potatoes and roasted garlic and mix well.
2. Place mixture in a casserole dish.
3. Heat in microwave for 3-4 minutes, until the cheese is melted and the mashed potatoes are warm.

Spinach Pie

Creamed Spinach Pie


2 cups Boston Market® Creamed Spinach
3 large eggs
½ cup shredded Gruyere cheese
1 8-inch prepared pie crust
½ cup fried onions

1. Preheat oven to 350°.
2. Place the creamed spinach in a mixing bowl.
3. Wisk eggs and mix with creamed spinach.
4. Fill pie crust with the spinach mixture, top with Gruyere cheese and place in oven.
5. Bake for 30 minutes until golden brown.
6. Remove from oven. Top with fried onions and let rest for 5 minutes before serving.

Green Bean casserole

Green Bean Casserole


6 cups Boston Market® Green Beans
1 pound button mushrooms, quartered and stemmed
½ cup yellow onion, minced
1 tablespoon fresh garlic, minced
2/3 cup red bell pepper, diced
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups 2% milk
¼ teaspoon cayenne pepper
1 cup shredded Parmesan cheese
¼ cup Parmesan garlic bread crumbs
½ cup fried onions
½ teaspoon salt
½ teaspoon pepper

1. Preheat oven to 350°.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, garlic and sauté until it begins to soften, about 2 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 6 minutes. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Set aside to cool.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add ¼ cup flour, whisk constantly until mixture begins to turn a light almond color, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne pepper, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Remove from heat and let cool to room temperature. Add mushroom and bell pepper mixture. Toss with green beans.
4. Butter a 6” x 12” x 2” casserole dish. Spread half the green bean mixture over the bottom. Sprinkle on half the shredded Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and breadcrumbs, and sprinkle over casserole.
5. Place in preheated oven. Cook covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Top with fried onions and serve immediately.

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