The first one is
We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!
Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 10 servings
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 10 servings
Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
4 medium shallots, chopped
2 medium celery stalks, chopped
2 medium red (or green, orange, or yellow) bell peppers, chopped
4 cloves garlic, finely chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup sliced mushrooms
½ cup chopped fresh parsley
½ cup raisins
8 cups whole-grain bread cubes
3 cups low-sodium organic vegetable (or chicken) broth
2 Tbsp. white wine (optional)
Nonstick cooking spray
1 Tbsp. olive oil
1 medium onion, chopped
4 medium shallots, chopped
2 medium celery stalks, chopped
2 medium red (or green, orange, or yellow) bell peppers, chopped
4 cloves garlic, finely chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup sliced mushrooms
½ cup chopped fresh parsley
½ cup raisins
8 cups whole-grain bread cubes
3 cups low-sodium organic vegetable (or chicken) broth
2 Tbsp. white wine (optional)
Nonstick cooking spray
Preparation:
1. Heat oven at 350° F.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.
1. Heat oven at 350° F.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.
The second recipe that is one of my favorite's is:
Roasted Butternut Squash with Cranberries and Feta
Creamy feta cheese and sweet, juicy cranberries, and an unexpected touch of cinnamon make this a wonderful side dish to complement any fall or winter meal. It’s a perfect butternut squash recipe for a festive Thanksgiving feast.
Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¾ cup each
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¾ cup each
Ingredients:
1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh whole cranberries
2 Tbsp. finely chopped fresh thyme (optional)
2 Tbsp. raw honey
½ tsp. ground cinnamon
½ cup crumbled feta cheese
1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh whole cranberries
2 Tbsp. finely chopped fresh thyme (optional)
2 Tbsp. raw honey
½ tsp. ground cinnamon
½ cup crumbled feta cheese
Preparation:
1. Preheat oven to 400° F.
2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.
3. Place squash on a baking sheet. Bake for 25 minutes.
4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.
5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.
1. Preheat oven to 400° F.
2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.
3. Place squash on a baking sheet. Bake for 25 minutes.
4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.
5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.
And my third favorite is:
Butternut Squash Mac & Cheese
Total Time: 1 hr. 16 min.
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each
Ingredients:
1 lb. dry whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)
1 lb. dry whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)
Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.
I hope you enjoy these recipes but most of all enjoy being with your family and friends over Thanksgiving! Have a great holiday!!---DeAnne
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