Seasonal

Classic Herb Stuffing

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Herb Stuffing

Serves: 16 (1/2 cup) servings

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total: 50 minutes

Ingredients

  • 1 Tbsp. butter
  • Cooking spray
  • 14 oz. bag dried bread cubes (about 7 cups)*
  • 1/2 cup chopped onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2-3 cloves of garlic
  • 2- 2 1/2 cups low-sodium chicken broth
  • poultry seasoning to taste (1-2 tsp.)
  • salt & pepper to taste

*Make your own bread cubes! Cut bread into small cubes and set out in a bowl overnight to dry out. Or, spread cubes on a baking sheet and bake at 300°F. for 30-40 minutes. Let cool. Store in an airtight container.

Directions

  1. Wash hands with soap and warm water.
  2. Preheat oven to 350° F.
  3. Heat a large saute pan on medium heat. Add butter. Add carrots and saute. Add celery, onion, and garlic. Add cooking spray if needed. Continue cooking until veggies are tender. Remove from heat, transfer to bowl and allow to cool slightly.
  4. In a large bowl, add bread stuffing and veggies. Toss together; season with poultry seasoning, salt, and pepper.
  5. Add chicken broth, mixing until moist, but not soaking. Taste and adjust seasoning.
  6. Spray casserole dish with cooking spray. Add stuffing mix and cover with foil. Bake 20-25 minutes. Uncover and cook an additional 10 minutes or until slightly crispy on top.

Healthier Pumpkin Pie

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A slice of pumpkin pie on a plate

Serves: 9

Preparation: 30 minutes

Cook Time: 1 hour

Use 100% pureed pumpkin, not pumpkin pie mix which has added sugar! Substitute 1 cup fresh pureed pumpkin for 1 cup canned pumpkin puree.

Ingredients

  • 1 (15 oz.) can pumpkin puree*
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup low-fat milk (can substitute skim or unsweetened dairy-free milk)
  • 1 tsp. vanilla extract 1
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. salt
  • 1 9-inch bottom pie crust

Directions

  1. Wash hands with soap and warm water.
  2. Make pie crust as directed.
  3. Preheat oven to 350° F.
  4. Make the filling: In a large mixing bowl, add the pumpkin puree, eggs, sugar, milk, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt. Mix until completely smooth.
  5. Pour mixture into pie crust.
  6. Bake for 50 to 60 minutes or until filling is no longer jiggly. Check every 20 minutes to make sure pie crust doesn't burn!
  7. Allow pie to cool completely before slicing.
  8. Store leftover pie in refrigerator.

Candy Corn Fruit Cocktail

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candy corn fruit cocktails

Serves: 4-8

Ingredients

  • pineapple, cut into bite sized chunks (fresh or canned in 100%  juice)
  • oranges, cut into bite sized chunks (or use fresh clementines or canned madarin oranges in 100% juice)
  • vanilla yogurt (low-fat or fat-free)

Directions

  1. Wash hands with soap and warm water.
  2. In a clear glass or plastic cup, layer pineapple, then oranges.
  3. Top with yogurt and a few pieces of candy corn.
  4. Refrigerate until ready to serve.

Apple Monsters

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Apple monsters

Serves: 8

Try yellow or green apples for more color and fun!

Ingredients

  • 1 apple
  • 1/3 cup, plus 2 teaspoons peanut butter, divided (use soy or sunflower butter for peanut allergies)
  • Puffed rice cereal
  • 4 red grapes, each sliced vertically in half
  • 8 green grapes
  • 16 chocolate chips

Directions

  1. Wash hands with soap and warm water.
  2. Quarter and core the apple so you have 16 thin wedges.
  3. Spread 1 teaspoon peanut butter on each apple slice.
  4. Lay half of the apple slices on top of the other halves to create the "mouth."
  5. Push puffed rice "teeth" gently into the peanut butter.
  6. Place one red grape half in the center of each bottom slice to create the "tongue."
  7. To create the "eyes," slice the ends off the green grapes, then cut each grape in half horizontally. Using the tip of the knife, make a small slit in the top of each grape half, then place a chocolate chip, pointy-end down, into the grape, pushing the point into the slit you cut.
  8. Place two dabs of peanut butter on the top portion of each "mouth," then gently press a grape "eye" onto each dab.
  9. Enjoy immediately, or store in the refrigerator for an hour or two before serving.

Autumn Squash Bisque with Ginger

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Ingredients

  • 2 teaspoons oil
  • 2 cups sliced onions
  • 2 lbs. winter squash, cut into 2-inch cubes (4 generous cups)
  • 2 pears, peeled, and diced
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp. chopped, peeled ginger (or 1 tsp. ground ginger)
  • 1⁄2 tsp. thyme
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 Tbsp. lemon juice 1⁄2 cup plain nonfat yogurt

Directions

  1. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.
  2. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
  3. Add broth and water; bring to a simmer.
  4. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
  5. Puree soup, in batches, if necessary, in a blender. (Follow blender directions for pureeing hot liquids.)
  6. Return soup to pot and heat through. Stir in lemon juice.
  7. Garnish each serving with a spoonful of yogurt.

Pumpkin Soup

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Ingredients

  • 1 tablespoon butter
  • 1/2 small onion, finely chopped
  • 1 (15 oz.) can solid packed pumpkin (use 100% pumpkin; pumpkin pie mixes contain sugar)
  • 2 cups water
  • 1/2 cup milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon salt freshly ground pepper to taste

Directions

  1. Melt butter in a large saucepan over medium heat; add onion and cook, stirring often until very soft, about 8 minutes. Do not burn.
  2. Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil.
  3. Reduce heat and simmer for 10 minutes, whisking often.
  4. Let cool and then cover and chill. Bring to a simmer before serving.

Cornbread

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cornbread in a basket

Perfect with warm chili or a Thanksgiving Day feast!

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 2 Tbsp honey
  • 1 ¼ cups buttermilk (Or make your own! Add 1 Tbsp white vinegar to 1 1/4 cups milk and let sit for 10 minutes.)
  • 2 Tbsp butter, melted but not hot
  • Optional add-ins: 3/4 cup shredded cheddar cheese, diced jalapeños, 1 cup blueberries or strawberries, 1 cup corn, 2-4 Tbsp fresh herbs

Directions

  1. Preheat oven to 400°F.
  2. Add cornmeal, flour, baking powder, and salt to a medium bowl.
  3. In a separate bowl, whisk egg, then whisk in honey, buttermilk, and melted butter.
  4. Butter an 8 or 9-inch square baking pan. Pour batter into pan and place pan into preheated oven.
  5. Bake for 18-20 minutes until lightly golden on top and cooked through, or when a toothpick inserted into the center comes out clean.
  6. Cut into 9 pieces and serve while warm. Keep leftovers in an airtight container for up to 5 days.