Under-the-Skin Turkey

Ingredients

• 1 turkey with pop-up timer
• 1 handful of fresh parsley, finely minced
• 2 cloves garlic, finely minced
• 2 to 4 tablespoons Bertolli Extra Light Olive Oil
• 1 teaspoon herbs, Italian or Mexican seasonings, oregano or your favorite
• 1 orange, thinly sliced

Easy Sausage and Cranberry Stuffing

Ingredients

• 1 cup dried cranberries
• 1/2 cup apple juice
• 1/2 cup chicken broth
• 1 pound uncooked breakfast or mild sausage
• 2 cups diced, fresh celery
• 1 cup diced, fresh onion
• 1 to 1 1/2 cups chopped pecans (optional)
• 3/4 cup chicken broth
• 1 10-ounce package herb seasoned stuffing

Preparation

1. Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (thus allowing liquid to be absorbed by the dried berries).
2. Preheat oven to 350°F. In a large, nonstick pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned. Reduce heat to low, add celery and onion, and sauté until vegetables are somewhat tender (about 3 to 4 minutes). Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth. Stir and remove from heat. Fold in entire contents of stuffing package until well combined and spoon mixture into a 9 x 11-inch baking dish that has been prepared with cooking oil spray.
3. Cover baking dish with foil and bake at 350°F for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered. Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves if desired.

Serves

Makes 10 to 12 servings

Recipe courtesy of Bertolli

Brussel Sprouts and Bacon

4 strips bacon, chopped into small pieces

2 cloves garlic, peeled

1 tsp red pepper flakes

1 lb Brussels sprouts, bottoms trimmed, cut in half

salt and black pepper to taste

2 tbsp sliced almonds

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Tea Marinated Steak

 

 

• 1 cup of any tea(Earl Grey or Lapsang Souchong are great)
• 5 cloves of garlic chopped
• 1/2 tsp of worchestershire sauce
• garlic or seasoning salt to taste

Fall Harvest Fruit Salad with Whole Grain Croutons

Ingredients

• 4 slices Roman Meal bread
• 2 tablespoons butter, melted
• 1/4 cup sugar
• 1 1/2 teaspoon ground cinnamon
• 3 cups pears, thinly sliced
• 3 cups apples, thinly sliced
• 1/2 cup cranberries, sweetened, dried
• 2 tablespoons fresh lemon juice
• 1/2 cup walnuts or hazelnuts, toasted

Crockpot cheesy scalloped potatoes

 

 

• 3lbs potatoes
• 3 cups heavy cream
• salt, pepper, garlic to taste
• 3 cups shredded cheese

Caramelized Onion with Pancetta and Rosemary Stuffing

Ingredients

• 6 tablespoons butter
• 2 large sweet onions, diced (about 3 cups)
• 1 package (4 ounces) cubed pancetta (about 1 cup)
• 4 cloves garlic, chopped
• 2 stalks celery, diced (about 1 cup)
• 2 tablespoons chopped fresh rosemary leaves
• 3 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1/4 cup sherry
• 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Hummus Mashed Potatoes

Ingredients

• 6 yellow potatoes, or about 5 cups peeled and cubed
• 1 1/3 cup Sabra hummus
• 2 tablespoon olive oil
• Salt and fresh pepper to taste
• 2 tablespoon fresh parsley, finely chopped
• 1 lemon, cut into 6 wedges

Breakfast Burritos

Ingredients

• 2 tablespoons canola oil
• 1 pound Italian Sausage
• 4 eggs
• 1/2 cup green onion, chopped
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup cheddar cheese, shredded
• 6 to 10 flour tortillas
• 3/4 cup salsa
• Sour cream (optional)

Creamy Chicken and veggies

Vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
1/2 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon garlic powder
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)

Beef Brisket With Mushrooms and Pearl Onions

Ingredients

• 4 pounds beef brisket
• 1 (1-ounce) envelope dry onion soup mix
• 1 (10.25-ounce) jar Smucker's Low Sugar Grape Jelly
• 1 (12-ounce) jar Crosse & Blackwell Seafood Cocktail Sauce
• 2 tablespoons butter
• 1 (6-ounce) package fresh sliced mushrooms
• 1 (16-ounce) package frozen white pearl onions, thawed
• 2 tablespoons chopped fresh tarragon
• Crisco No-Stick Cooking Spray

Black bean and pumpkin soup

Ingredients

• 1 tablespoon olive oil
• 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
• 1 red bell pepper, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried thyme
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
• 1 can (14.5 ounces) no-salt added diced tomatoes, undrained
• 1 can (14 fluid ounces) vegetable broth
• 1/2 cup water
• 1/2 teaspoon salt or more to taste
• 1/8 teaspoon cayenne pepper or more to taste

Apple Pie Pops

Ingredients

• 3 large apples, finely diced
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon flour
• 1/4teaspoon salt
• 2 tablespoons (12 packets) NECTRESSE Natural No Calorie Sweetener
• 2 packages refrigerated, rolled pie crust
• Egg white wash (1 egg white)
• NECTRESSE Natural No Calorie Sweetener for sprinkling (optional)
• Tools
• 2.5-inch circle cookie cutter
• Parchment paper

Butternut Squash Whole Grain Crostini

Ingredients

• 8 slices Roman Meal bread, toasted or grilled
• 2 cups butternut squash, broiled and cut into 1/4-inch cubes
• 4 ounces feta cheese, crumbled
• 2 tablespoons maple syrup
• 1 tablespoon fresh thyme leaves
• 32 fresh basil leaves

Sleepin' in Omelette

 

Ingredients

• 6 whole Onion Rolls
• 1 cup Grated Cheddar Cheese
• 8 ounces, weight Cream Cheese
• 1-1/2 stick Butter
• 10 whole Eggs
• 2 cups Milk
• 1 teaspoon Chopped Chives
• 1/2 teaspoon Dry Mustard
• 1/2 teaspoon Salt
• 1 dash Cayenne Pepper