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Sweat potato/Yam french fries:

 
·        *Pre heat the oven to 350
·        *Cut the sweat potatoes in small cubes or wedges
·        *Drizzle a little olive oil
·        *Add salt and pepper
 
*Bake for 40 minutes and serve
 

Roasted Mixed Vegetables 

Turnips
Butter nut squash
Carrots [/size]
 
Pre heat oven to 350 
 
*Cut vegetables in small cubes or wedges
*Drizzle a little olive oil
*1-2 tsp garlic[/size]
*1-2 tsp rosemary and thyme [/size]
*Add salt and  [/size]pepper 
 
*Bake for 40 minutes and serve [/size]

Butternut Squash Soup
 
*4 cup vegetable broth
*12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
*1/2 large vidalia onion(s), cut into 2-inch cubes
*1/2 small apple(s), peeled and cut into to 2-inch cubes
*1/4 tsp table salt, or to taste
*1/8 tsp ground nutmeg, or to taste
 
Instructions
 
*In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat.
*Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
*Puree soup in pot using an immersion blender
*Add  salt, pepper and nutmeg;


Number of Servings: 12
 
Calories: 44.8
Total Fat: 0.2 g
Total Carbs: 10.5 g
Protein: 1.0 g

Ingredients

12 lb. turkey
1 orange
2 T olive oil
1 T rosemary
1 t thyme
1 t sage
1/2 t black pepper
 
 
·         Preheat oven to 400 degree
·         Rinse and pat the turkey dry
·         Slice the orange in half and stuff inside the bird
·         In a small bowl, combine oil and seasonings
·         Rub the seasonings under the skin and on top of thebreast of the turkey
·         Rub any remaining seasonings over the entire turkey
·         Place the turkey on a V-rack in a roasting pan, tucking the legs under the bird.
 
·         Roast at 400 degrees for 30 minutes; reduce oven temperature to 325 degrees and continue cooking the turkey until an internal temperature of 165 degrees is reached for the breast or 180 for the leg.

Servings Per Recipe: 15

·         Calories: 167.3
·         Total Fat: 5.8 g
·         Cholesterol: 63.8 mg
·         Sodium: 778.1 mg
·         Total Carbs: 4.1 g
·         Dietary Fiber: 0.7 g
·         Protein: 23.5 g


Recipe submitted by CHEF_MEG.

Pumpkin Brownies 

Ingredients

*1 15oz can Pumpkin
*1 Devils food Chocolate Cake Mix
*A little water- maybe up to 2 tbsps 
 
Directions
 
· Spray 13x9 Pan with oil spray  
· Mix canned pumpkin into cake mix
· Add a little water as needed- batter is suppose to be thic
· Pour into greased pan
· Bake for about 30mins. When inserted, knife or toothpick should come out clean.


Nutritional Info 
· Number of Servings: 16 
· Calories: 135.3
· Total Fat: 2.7 g
· Cholesterol: 0.0 mg
· Sodium: 278.6 mg
· Total Carbs: 26.6 g
·  Dietary Fiber: 1.4 g
·  Protein: 1.8 g

Healthy Gravy


Ingredients

·        1 c mushrooms, sliced
·        1 medium onion, chopped
·        2 T olive oil
·        2 c vegetable broth (low sodium)
·        1 t light soy sauce (optional)
·        1 T fresh rosemary, chopped
·        1 t thyme, chopped
·        2 cloves garlic, chopped
·        1 t black pepper
·        2 T whole wheat flour
 
Directions

·        In a large saute pan, heat olive oil over medium heat
·        Add onions and cook about 5 minutes
·        Add mushrooms, garlic, and herbs.
·        Saute for about 5 minutes, until onions are starting to brown
·        Add flour and stir well
·        Cook about two minutes, until flour turns light brown. Add broth and stir well
 
Bring heat to medium-high and cook until mixture coats the back of a spoon, about 5-10 minutes.
Season with pepper and serve 
  
 
Nutritional Info 

Makes 8 1/4 cup servings. 
  
 
·        Calories: 46.4
·        Total Fat: 3.5 g
·        Cholesterol: 0.0 mg
·        Sodium: 259.8 mg
·        Total Carbs: 3.4 g
·        Dietary Fiber: 0.6 g
·        Protein: 0.7 g

Best Turkey Ever! By Pete!
 
 
http://www.muscledog.com/article/view/175/THE_BEST_TURKEY_EVER.html#
 

agreed, laura—pete’s bird looks bangin!  if only i could pronounce Schlemmertopf…

Paleo Pumpkin Soup
cfscceat.blogspot.com/
 
Recipe:
 
-1- 29 oz can organic pumpkin puree
-32 oz organic chicken broth
-1 yellow onion, chopped
-3 cloves garlic, minced
-1 tsp. olive oil
-3/4 C coconut milk
-2 tsp. black pepper
-2-3 T fresh chopped chives
-2 lbs. ground sausage
 

Directions 
 
-Heat chicken broth, pumpkin puree and black pepper in a stock pot.
-Brown ground sausage in a separate pan and add to stock pot.
-Saute onions and garlic in 1 tsp. of olive oil and add to stock pot.
-Bring soup to a boil, and then reduce to a simmer for about 30 minutes.
-Stir in coconut milk and fresh chives (save some chives to garnish the top with).
-Cook on low for about 15 more minutes. Hope you enjoy this easy seasonal delight

Cranberry Apple Stuffing
elanaspantry.com
 
Ingredients
 
-½ cup dried cranberries (fruit juice sweetened)
-½ cup chicken broth
-¼ cup grapeseed oil
-2 cups chopped onion
-1 cup finely chopped celery
-2 medium granny smith apples, cored and chopped into 1 inch cubes (about 2 cups)
-½ cup finely chopped Italian parsley
-1 loaf Bread, cut into 1-inch cubes
-2 eggs
-1 teaspoon celtic sea salt
 
 
Directions
 
1.Soak dried cranberries in chicken broth for 1-2 hours
 
2.Heat grapeseed oil in a large skillet, over medium heat
 
3.Saute onion until soft, about 15 minutes
 
4.Add celery and saute for 10 more minutes
 
5.Add apple and parsley and saute for 3 minutes, until apples just begin to soften
 
6.Transfer mixture to a very large bowl
 
7.Bake bread cubes on a parchment lined baking sheet for 5-10 minutes at 350°
 
8.Cool bread cubes for 20 minutes after removing from oven
 
9.Stir bread cubes into vegetable mixture
 
10.Whisk eggs and salt into cranberry-chicken broth mixture
 
11.Add egg-cranberry mixture to stuffing, tossing to combine
 
12.Transfer stuffing to a 13x9 pyrex baking dish
 
13.Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes
 
14.Let stand 10-15 minutes
 
Serve

Cranberry Sauce with Dried Apricots
elanaspantry.com
 
 
Ingredients
 
-1 pound fresh cranberries
-1 ½ cups water
-½ cup dried apricots, cut into quarters
-¼ cup currants
-2 tablespoons agave nectar
-¼ teaspoon ginger zest
-1 teaspoon orange zest
 
 
Directions
 
1.Pick through the cranberries, discarding the soft and rotten ones, wash the rest
2.Place cranberries and water in pot, bring to a boil and then turn down to a simmer for 10 minutes
3.Add the apricots and currants, simmer for five minutes
4.Add agave, orange and ginger zest and simmer five minutes
Serves 6

Protein Quick Rolls
fitnessandspice.com
 
Ingredients
 
-2 Eggs
-1/4 cup Smart Balance Light Butter
-1 1/2 T Honey
-1 cup Almond Flour, Hazelnut Flour, Oat Flour, or Mayflower
-1 1/4 cup Vanilla Protein Powder
-1/2 t Baking Soda
-1/2 t Salt
 
Directions
 
In a small bowl whisk together the eggs, butter, and honey. In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. Spoon into muffin tins coated with baking spray, I used square muffin tins, but just use what you have…you could even just plop them onto a cookie sheet, I suppose. Bake at 350 for 10-12 minutes. Makes about 10 rolls.
 

Nana’s Creole Pecan Cake Bars From EatingWell
4 dozen bars
Active Time: 30 minutes,Total Time: 2 hours
|
Ingredients 
 
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup unsalted butter, at room temperature
-2 cups packed light brown sugar
-3 large eggs, at room temperature (see Tip)
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon
-1 teaspoon freshly grated nutmeg
-3 cups chopped pecans
-1 cup raisins, preferably golden
-1 cup finely chopped pitted dates 
 
Preparation
 
1.Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
 
2.Sift flour, baking powder and salt together in a medium bowl.
 
3.Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
 
4.Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
 
5.Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. 
 
Cut into 48 squares

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
8 servings, 3/4 cup each 
 
Ingredients
-2 pounds green beans, trimmed
-2 1/2 teaspoons extra-virgin olive oil, divided
-2 ounces prosciutto, thinly sliced, cut into ribbons
-4 cloves garlic, minced
-2 teaspoons minced fresh sage
-1/4 teaspoon salt, divided
-Freshly ground pepper, to taste
-1/4 cup toasted pine nuts
-1 1/2 teaspoons freshly grated lemon zest
-1 teaspoon lemon juice 
 
Preparation
 
1.Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
 
2.Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
 
3.Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper 
 
NutritionPer serving: 99 calories; 5 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 10 g carbohydrates; 5 g protein; 4 g fiber; 264 mg sodium; 196 mg potassium
eatingwell.com

Eggplant caprese with tomato and basil
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
 
 
Ingredients
 
-1 medium eggplant
-2 ripe beefsteak tomatoes
-2 T olive oil
-1 T balsamic vinegar
-1/2 t salt
-1/4 t black pepper
-12 fresh basil leaves
-8 thin slices unsalted fresh mozzarella (about 4 ounces total)
 
 
Directions
 
1. Preheat oven to 425°F. Slice the eggplant and tomatoes crosswise into ½-inch-thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray. Set the tomatoes aside.
 
2. In a small bowl combine the olive oil, vinegar, salt, and pepper. Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
 
3. Bake the eggplant slices for about 10 minutes. Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside. Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they’re soft.
 
4. Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf.
5. Finish the stack with a slice of eggplant. Repeat to make three more stacks.
 
6. When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese. Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.
 
(1 stack): 189 calories, 13 g fat (62% of calories), 5 g saturated fat, 12 g carbs, 8 g protein, 5 g fiber, 172 mg calcium,

Roasted Cauliflower...Makes 6 servings
by Recipes for Gals
 
Ingredients:
 
4 cups 1-inch-thick bites cauliflower
1/2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
3 tbs reduced-fat shredded parmesan cheese
 
 
Directions:
 
1. Preheat oven to 450°F.
 
2. Combine florets, oil, marjoram, salt and pepper in a large bowl. Spread on a large baking sheet and roast until starting to soften and brown on the bottom (around 15 minutes).
 
3. Remove from oven. Combine cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated (5-10 minutes). 
 
Nutrition:
Calories 186
Calories from Fat 113.7
Total Fat 12.63g
Saturated Fat 2.38g
Cholesterol 4.44mg
Sodium 315.31mg
Dietary Fiber 4.79g
Sugars 5.53g

Baked Sweet Potato Casserole..Makes 10 servings
by Recipes for Gals in Figure
 
Ingredients:
 
2  pounds peeled and cubed  sweet potatoes
2 tbs honey or agave
2 egg whites
1/4 unsweetened or vanilla almond milk 
1 tsp salt
1/2 tbs pure vanilla extract
1/3  cup  finely chopped pecans, divided
1/4 cup brown sugar splenda blend
Cooking spray
1/2  cup  miniature marshmallows
 
Directions:
 
1. Preheat oven to 375°.
 
2. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
 
3. Coat small casserole dish with cooking spray. In a separate bowl add cubed potatoes. Mash well. Add honey through vanilla. Blend or mix well by hand. Pour into coated casserole dish.
 
4. In another bowl combine pecans, marshmallows, and brown sugar to coat. Spread evenly on top of casserole dish.
 
5. Bake in oven for 30-35 minutes or until golden
 

Nutrition: 
 
â– Calories 200
â– Calories from Fat 26.4
â– Total Fat 2.93g 4%
â– Saturated Fat 0.25g
â– Cholesterol 0mg
â– Sodium 60.11mg
â– Total Carbohydrate 39.7g
â– Dietary Fiber 4.03g
â– Sugars 33.39g
â– Protein 3g

Nut and Berry Rice Stuffing
by Recipes for Gals in Figure
Makes 6 servings 
 
Ingredients:
 
-1 cups brown rice
-1 cups fat-free, lower-sodium chicken broth
-1 cups water
-1/4 teaspoon kosher salt, divided
-3/4 cups whole roasted bottled chestnuts
-1/2 cup dried cranberries
-1/2 cup toasted slivered almonds
-1 tablespoons Smart Balance 50/50
-1 cup sliced carrot
-3/4 cup chopped onion
-3/4 cup sliced celery
-1/2 cup minced fresh parsley
-2 tablespoons minced fresh sage
-2 tablespoon fresh thyme
-1/2 teaspoon black pepper
-Cooking spray 
 
Directions:
 
Bring broth and water to a boil and add brown rice. Cook until tender per package instructions. Meanwhile, melt butter in a large saucepan. Brown carrot, onion, celery, and almonds. Stir cooked rice, seasonings, chestnut, and cranberries into the saucepan until completely heated through. Add a small amount of chicken stock/broth if necessary to moisten.

Rice Stuffing
By: Shannon Clark
Ingredients:
-1 cup dried fruit mix (cranberries, raisins, mango, and papaya)
-1/4 cup orange juice
-1 tsp olive oil
-1 cup slivered almonds
-1/2 cup chicken broth
-1 chopped onion
-1/2 cup chopped celery
-2 garlic cloves, minced
-18 oz quick-cooking long grain and wild rice (3 6-oz. packets)
-5 cups of water
 
 
Directions:
 
First combine the fruit and juice together and then place either in the microwave or in a small pot on high heat until hot.
 
Heat olive oil in a pan until hot and then toss in the nuts, stirring slightly until they have taken on a crisp texture. Remove and set aside.
 
In another saucepan, heat chicken broth. Once hot, add in onion, celery, and garlic gloves until tender. Stir in wild rice along with five cups of water and bring to a boil. Once boiling, cover and cook over very low heat for about 25 minutes or until rice is finished and water is absorbed