Sweet and Savory Ginger Chicken

Ingredients

• 1.5 pounds boneless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons honey
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon vegetable oil
• chopped scallions and sesame seeds for garnish

Herbed Almonds

Ingredients

• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon firmly ground black pepper
• 1 egg white
• 2 cups whole natural almonds

Lentil Vegetarian Patties

Ingredients

• 1/2 cup uncooked brown rice
• 1/4 cup dried lentils (2 ounces), sorted and rinsed
• 1 1/2cups water
• 1/4 cup finely chopped cashews
• 2 tablespoons Progresso bread crumbs (any flavor)
• 2 tablespoons stir-fry sauce
• 4 medium green onions, finely chopped (1/4 cup)
• 1 egg, beaten
• 1 medium stalk celery, sliced (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 1/2 cup water
• 2 tablespoons stir-fry sauce
• Hot cooked Chinese noodles or rice, if desired

Pumpkin Puree

Ingredients

• 1 (4 to 6-pound) baking pumpkin, rinsed and dried
• Kosher salt

Turkey Minis

Ingredients

• 1 pound (or 3 cups) chopped Honeysuckle White turkey (dark and white meat)
• 1 package (14 ounces) cornbread stuffing mix
• 1 jar (16 ounces) turkey gravy
• 1 can (6 ounces) cranberry sauce with whole cranberries

Honey Dijon Pretzel Chicken Tenders

Ingredients

• 1 package (about 1 1/4 pound) chicken tenders
• 1 egg, whisked
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper
• 1 cup crushed pretzels
• 1 cup crushed Blue Diamond Honey Dijon Almonds

Chicken Gumbo

Ingredients

• 2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
• 8 tablespoons vegetable oil, divided
• 6 ounces Andouille sausage, cut into chunks
• 4 tablespoons flour
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1 clove garlic, minced
• 2 cups chicken stock
• 1 tablespoon Cajun seasoning mix
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped green onions
• 4 to 6 cups cooked rice