A make ahead Thanksgiving dinner will be your saving grace come holiday season. Whether you're hosting your entire extended family or just a few friends, each of these delicious Thanksgiving meals can be made or prepped 24+ hours in advance to help relieve day-of kitchen chaos. We have make-ahead Thanksgiving dinners to cover all your holiday favorites, including turkey (complete with make-ahead turkey gravy), make-ahead mashed potatoes, and holiday pies.

INGREDIENTS
1 1/2 - pounds fresh green beans, trimmed
1 - cup boiling water
1/2 - ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
7 - 8 - slices bacon (8 ounces), cut into small pieces
12 - ounces cremini mushrooms, sliced
2 - cloves garlic, minced
3 - tablespoons butter
3 - tablespoons all-purpose flour
2 - cups half-and-half or light cream
2 - teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - teaspoon salt
1/2 - teaspoon ground black pepper

DIRECTIONS

In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.

In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.

Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)

Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

NUTRITION FACTS (Bacon-Topped Green Bean Casserole)
Per serving: 334 kcal , 24 g fat (11 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 67 mg chol. , 1045 mg sodium , 14 g carb. , 3 g fiber , 2 g sugar , 16 g pro.

Butternut squash soup is the perfect comfort food recipe for cooler fall and winter months or just anytime the craving for butternut squash soup strikes! This soup meal starts with roasted butternut squash for deeper flavor in the finished product.

INGREDIENTS
3 - pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 - tablespoons olive oil
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - cup chopped onion (1 large)
1 - tablespoon unsalted butter
3 - 14 ounce cans vegetable broth
Kosher salt and freshly ground black pepper
Snipped fresh chives (optional)

DIRECTIONS
Preheat oven to 350 degrees F. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.

Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.

Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.

NUTRITION FACTS (Butternut Squash Soup)
Per serving: 100 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 3 mg chol. , 713 mg sodium , 16 g carb. , 3 g fiber , 4 g sugar , 1 g pro.

INGREDIENTS
1/4 - cup olive oil
3 - tablespoons lemon juice
4 - cloves garlic, minced
1 - teaspoon Dijon-style mustard
1/4 - teaspoon salt
1/8 - teaspoon freshly ground black pepper
2 - pounds fresh green and wax beans, trimmed and cut diagonally into 1/2-inch pieces
1/2 - cup hazelnuts (filberts), toasted and chopped
Shaved Parmesan cheese

DIRECTIONS
For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt, and pepper until combined. Set aside.
In a large saucepan cook green and wax beans, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain well.

Transfer beans to a serving bowl. Whisk dressing again; pour over beans. Toss gently to coat. Top with hazelnuts and cheese.

FROM THE TEST KITCHEN
VARIATIONS:
No yellow beans? Use all green. Out of hazelnuts? Try toasted walnuts instead. Prefer another vegetable? Use the leaves from two large bunches of kale in place of the beans and skip Step 2 for a raw kale salad.

NUTRITION FACTS (Two-Tone Green Bean Salad with Hazelnuts and Parmesan)
Per serving: 105 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 2 mg chol. , 101 mg sodium , 7 g carb. , 3 g fiber , 3 g sugar , 3 g pro.

When cooked in a hot skillet, radishes soften and mellow to tender perfection. Top them with salty bits of crisp prosciutto.

INGREDIENTS
2 - tablespoons olive oil
4 - thin slices prosciutto
1 - pound radishes with tops,* trimmed and halved (or quartered if large)
1/3 - cup thinly sliced shallots
3 - cups baby arugula or baby kale*
1 - tablespoon cider vinegar
1/2 - teaspoon kosher salt
1/4 - teaspoon cracked black pepper

DIRECTIONS
In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.

Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.

Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with salt and black pepper. Top with prosciutto. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.

NUTRITION FACTS (Radishes with Crispy Prosciutto)
Per serving: 85 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 9 mg chol. , 373 mg sodium , 4 g carb. , 1 g fiber , 2 g sugar , 4 g pro.

INGREDIENTS
1 1/4 - cups rice vinegar
1 1/4 - cups water
1/4 - cup sugar
1 - tablespoon salt
2 - chopped and seeded Anaheim chile peppers
1 - cup thinly sliced red onion
2 - large peeled sweet potatoes

DIRECTIONS
In a large nonreactive saucepan combine vinegar, water, sugar, and salt. In a large heatproof bowl combine chiles and red onion. Using a mandoline, slice potatoes about 1/16-inch thick; add to vinegar mixture. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Pour vinegar mixture over onion mixture. Let stand 1 hour before serving, or cover and refrigerate up to 1 week.

NUTRITION FACTS (Pickled Sweet Potatoes)
Per serving: 109 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 180 mg sodium , 25 g carb. , 3 g fiber , 6 g sugar , 2 g pro.

Combine a couple handfuls of basil with the leaves from the carrots you’re roasting (yes, the part you’d normally toss!) for a no-waste side-dish recipe that makes vegetables a treat to eat. Mix any leftover pesto into scrambled eggs for a breakfast upgrade the next day.

INGREDIENTS
3 - bunches rainbow carrots with tops (about 2 pounds total with tops)
2 - cups loosely packed basil leaves
1/3 - cup grated Parmesan cheese
1/4 - cup toasted pine nuts
4 - cloves garlic, halved
1/4 - teaspoon kosher salt
1/3 - cup olive oil

DIRECTIONS
Preheat oven to 425 degrees F. Trim tops from carrots; thoroughly rinse and dry. Strip the leaves from the stems and measure 2 cups loosely packed leaves; discard stems. Place carrot tops in a food processor with the basil, cheese, pine nuts, garlic, and 1/4 teaspoon salt. With food processor running, drizzle in the 1/3 cup oil in a stream until pureed and smooth, scraping sides as needed; set aside.

Peel carrots. In a 15x10x1-inch baking pan toss carrots with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Roast for 25 minutes or until tender. Top roasted carrots with pesto. Store any remaining pesto in an airtight container in the refrigerator up to 1 week.
NUTRITION FACTS (Roasted Carrots with Carrot-Top Pesto)

Per serving: 385 kcal , 33 g fat (5 g sat. fat , 6 g polyunsaturated fat , 20 g monounsaturated fat ), 6 mg chol. , 651 mg sodium , 20 g carb. , 6 g fiber , 8 g sugar , 6 g pro.

This meal calls for 2 pounds—yes, pounds!—of spinach. But once you saute it, you'll see why. Feel free to add a protein, like chopped turkey or steak, to the colorful, leafy dish.

INGREDIENTS
1/4 - cup olive oil
1 - cup pine nuts
1 - cup raisins or golden raisins
8 - cloves garlic, sliced
2 - pounds fresh baby spinach
1 - teaspoon finely shredded lemon peel
3 - tablespoons lemon juice
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper

DIRECTIONS
In an extra-large nonstick skillet heat 1 tablespoon of the oil over medium heat. Add pine nuts; cook and stir for 3 to 5 minutes or until golden. Transfer to a serving bowl.

Add another 1 tablespoon of the oil to skillet; heat over medium heat. Add one-third of the raisins and one-third of the garlic. Add one-third of the spinach. Cook for 1 to 2 minutes or until spinach begins to wilt, tossing constantly. Transfer to serving bowl. Repeat two more times with the remaining oil, raisins, garlic, and spinach.

Add lemon peel, lemon juice, salt, and pepper to spinach mixture; toss gently to coat.

NUTRITION FACTS (Sauteed Spinach with Raisins and Pine Nuts)
Per serving: 262 kcal , 19 g fat (2 g sat. fat , 7 g polyunsaturated fat , 8 g monounsaturated fat ), 235 mg sodium , 22 g carb. , 4 g fiber , 12 g sugar , 6 g pro.

Indulge in a hot plate of Southern home cooking while in the company of your favorite crowd. Make your night memorable with these large-batch meals featuring our favorite Cajun flavors, such as jambalaya, gumbo, and crawfish. They will fill your stomach and warm your heart!

INGREDIENTS
3 1/2 - cups dry red beans (1-1/2 pounds), rinsed and drained
5 - cups water
3 - cups chopped onions (3 large)
2 - 4 ounce cans (drained weight) sliced mushrooms, drained
6 - cloves garlic, minced
2 - tablespoons Creole seasoning
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
2 - cups instant brown rice
2 - medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)

DIRECTIONS
Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

In a 6-quart slow cooker combine beans, the 5 cups water, the onions, mushrooms, garlic, and Creole seasoning.
Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce.

FROM THE TEST KITCHEN

FOR EASY CLEANUP:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION FACTS (Red Beans Creole)
Per serving: 269 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 886 mg sodium , 53 g carb. , 11 g fiber , 5 g sugar , 14 g pro.

Kids meals made easy as they will love this creative (and healthy!) twist on cheesy ham rolls.

INGREDIENTS
1 - recipe Broccoli Macaroni and Cheese
Nonstick cooking spray
2 - tablespoons pure maple syrup
2 - tablespoons country Dijon-style mustard
3/4 - cup panko bread crumbs
1 - tablespoon butter, melted
8 - thin slices reduced-sodium cooked ham (about 8 ounces)

DIRECTIONS
Prepare Broccoli Mac and Cheese as directed; cool slightly. Meanwhile, preheat oven to 400 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

In a small bowl whisk together maple syrup and mustard until smooth; set aside. In a small bowl combine panko and melted butter, stirring to coat; set aside.

Spread 4 cups of the Broccoli Mac and Cheese in the prepared baking dish. For each ham roll, top a slice of ham with 1/4 cup of the remaining macaroni and cheese. Roll ham slices around filling and place on top of macaroni and cheese in dish.

Pour syrup mixture over ham rolls; sprinkle with crumb topping. Bake, uncovered, about 20 minutes or until heated through and crumbs are golden.

Broccoli Macaroni and Cheese
INGREDIENTS
1 1/3 - cups dried elbow macaroni
3 - cups chopped fresh broccoli
1 - tablespoon butter
1/4 - cup finely chopped onion
4- teaspoons all-purpose flour
1/8 - teaspoon ground black pepper
1 1/4 - cups fat-free milk
1 - cup shredded reduced-fat cheddar cheese (4 oz.)
4 - ounces American cheese slices, torn (about 5 slices)

DIRECTIONS
 In a large saucepan, cook macaroni according to package directions, adding broccoli to the saucepan during the last 4 minutes of cooking; drain. Return macaroni and broccoli to hot saucepan; cover and keep warm.

 Meanwhile, for cheese sauce, in a medium saucepan heat butter over medium heat until melted. Add onion; cook until tender, stirring occasionally. Stir in flour and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Gradually add cheddar cheese and American cheese, stirring until cheeses melt.

 Pour cheese sauce over cooked macaroni and broccoli; stir to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.

NUTRITION FACTS (Ham Rolls Stuffed with Broccoli Mac and Cheese)
Per serving: 302 kcal , 13 g fat (7 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 49 mg chol. , 763 mg sodium , 28 g carb. , 2 g fiber , 8 g sugar , 18 g pro.

NUTRITION FACTS (Broccoli Macaroni and Cheese)
Per serving: 275 kcal , 12 g fat ( 7 g sat. fat, 38 mg chol., 491 mg sodium, 28 g carb., 2 g fiber, 5 g sugar, 15 g pro.

On a cool fall or winter evening, or even in the middle of summer when you need a comforting meal, nothing hits the spot like a cozy soup recipe. When you don't have hours to spend letting flavors simmer together, turn to one of these quick soup recipes. From hearty chili to creamy chowder, we show you how to make delicious soups and stews in minutes.

INGREDIENTS

3 - 14 ounce can beef broth
1 - 12 ounce package frozen cooked meatballs
1 - 15 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - 10 ounce package frozen mixed vegetables
1 - cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)

DIRECTIONS

In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.

FROM THE TEST KITCHEN
BEEF AND VEGETABLE SOUP WITH PASTA:
Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.

FREEZING TIP
Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.

NUTRITION FACTS (Meatball and Vegetable Soup with Pasta)

Per serving: 319 kcal , 5 g fat (2 g sat. fat , 32 mg chol. , 1552 mg sodium , 45 g carb. , 7 g fiber , 24 g pro.

INGREDIENTS

8 - green onions
1/2 - cup olive oil
1/2 - cup lemon juice
2 - tablespoons white wine vinegar
2 - tablespoons honey
2 - teaspoons ground coriander
2 - pounds Brussels sprouts
4 - oranges, peeled and sectioned, or 1 1/2 cups mandarin oranges
1 - cup cashews, toasted
1 - teaspoon kosher salt

DIRECTIONS

For dressing, chop green onions, keeping the white parts separate from the green tops. In a blender or food processor combine the white parts of the onions, oil, lemon juice, vinegar, honey, and coriander. Cover and blend or process until smooth; set aside.

Trim Brussels sprouts;* very thinly slice sprouts. In an extra-large bowl combine Brussels sprouts and the green tops of the onions. Pour dressing over sprout mixture; toss gently to coat. Add orange sections, cashews, and salt; toss gently to combine.

FROM THE TEST KITCHEN
VARIATIONS:
Out of Brussels sprouts? Use 10 cups shredded napa cabbage. No oranges? Substitute 2/3 cup dried cherries and/or cranberries. Prefer almonds? Use toasted sliced or slivered almonds in place of the cashews.

TO MAKE AHEAD:
Prepare as directed. Cover and chill for up to 4 hours.

*TIP:
To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.
Nutrition Facts (Shaved Brussels Sprouts with Green Onion Vinaigrette)
Per serving: 162 kcal cal., 11 g fat (2 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 140 mg sodium, 15 g carb., 3 g fiber, 7 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

This red potato recipe makes good use of your cast-iron skillet by adding smoky flavor. Bonus: It cooks in less than 30 minutes.

INGREDIENTS

1/2 - pound cooked smoked turkey sausage
3 - 4 - tablespoons olive oil or cooking oil
1 3/4 - pounds unpeeled red-skinned potatoes
2 - medium onions
1 - teaspoon dried thyme, crushed
1 1/2 - 2 - teaspoons cumin seed, slightly crushed
1/4 - teaspoon salt
1/4 - teaspoon pepper

DIRECTIONS

To transport, pack ingredients, transporting sausage in an insulated cooler with ice packs.

To cook, pour 3 tablespoons oil into a heavy 12-inch ovenproof skillet; place directly over campfire or on range top. Lift and tilt skillet to cover bottom with oil. Cut potatoes into 1/2-inch cubes; cut onions into thin wedges or chop. Cook potatoes and onions, uncovered, in hot oil over medium-high heat about 12 minutes or until potatoes are nearly tender, stirring occasionally.

Diagonally slice sausage 1/4 inch thick; add sausage to potato mixture. Add 1 tablespoon oil if necessary to prevent sticking. Cook, uncovered, about 10 minutes or until potatoes and onions are tender and slightly brown, stirring often.

Stir in thyme, cumin seed, salt, and pepper; cook and stir 1 minute more. Makes 6 main-dish servings.

Ingredients

2 - 16 ounce package dried black-eyed peas
12 - cups water
6 - cups chicken broth
6 - cups water
4 - cooked smoked pork hocks (about 2 lb. total)
3 - stalks celery, sliced (1-1/2 cups)
1 - large onion, chopped (1 cup)
1 - large green sweet pepper, chopped (1 cup)
5 - cloves fresh garlic, halved
2 - tablespoons dried oregano, crushed
1 - teaspoon crushed red pepper
1/2 - teaspoon sea salt or salt
5 - cups cooked white or brown rice
3 - tablespoons snipped fresh oregano leaves
Bottled hot pepper sauce

Directions
Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.
Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.

Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.

From the Test Kitchen
Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.

Nutrition Facts (Black-Eyed Peas)
Per serving: 489 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 1031 mg sodium, 80 g carb., 11 g fiber, 8 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 1/2 - pounds fresh green beans, trimmed
1 - cup boiling water
1/2 - ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
7 - 8 - slices bacon (8 ounces), cut into small pieces
12 - ounces cremini mushrooms, sliced
2 - cloves garlic, minced
3 - tablespoons butter
3 - tablespoons all-purpose flour
2 - cups half-and-half or light cream
2 - teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - teaspoon salt
1/2 - teaspoon ground black pepper

Directions
In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.

In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.

Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)

Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

Nutrition Facts (Bacon-Topped Green Bean Casserole)
Per serving: 334 kcal cal., 24 g fat (11 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 67 mg chol., 1045 mg sodium, 14 g carb., 3 g fiber, 2 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Baked, smashed, roasted, or fried -- it's hard to go wrong with potatoes. Plus, with a rainbow of rich toppings like bacon, cheese, veggies, and more, the flavor possibilities are endless. So whether you're hosting a Christmas dinner get-together or enjoying Thanksgiving dinner with friends, these delicious potato recipes meals are guaranteed crowd-pleasers.

Ingredients

2 - pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2 - teaspoon salt
1/8 - teaspoon freshly ground black pepper
Milk (optional)
1/2 - cup whipping cream
1/3 - cup shredded American or cheddar cheese
Freshly ground black pepper (optional)

Directions
Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Nutrition Facts (Cheesy Mashed Potato Pots)

Per serving: 281 kcal cal., 15 g fat (9 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 52 mg chol., 484 mg sodium, 32 g carb., 3 g fiber, 3 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

What could be better than throwing a sheet pan in the oven and having an easy dinner ready all at once? These deliciously simple sheet pan dinners are fast customizable and perfect for busy weeknights. Whether you need a side dish, an entree, or an all-in-one meal, there's a sheet pan meals for you here.

Ingredients

1 - pound thick asparagus spears
1/2 - cup light mayonnaise
1/4 - cup Dijon-style mustard
2 - teaspoons lemon juice
1 - cup panko bread crumbs
2 - tablespoons peanut oil

Directions

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.
Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.
Nutrition Facts (Panko Roasted Asparagus)

Per serving: 129 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 3 mg chol., 426 mg sodium, 10 g carb., 1 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 - medium sweet potatoes, peeled (if desired)
2 - tablespoons olive oil
Salt and pepper to taste
Snipped fresh parsley (optional)

Directions
Preheat oven to 400 degrees F. Line two baking sheets with foil.

Cut sweet potatoes lengthwise into 1/2-inch thick strips. Place sweet potatoes in a large bowl. Drizzle with oil and toss to coat. Arrange sweet potatoes in a single layer on prepared baking sheets and bake for 10 to 15 minutes.

Turn potatoes over and bake for 10 to 15 minutes more or until golden brown. Season to taste with salt and pepper. Sprinkle with parsley if desired.

From the Test Kitchen
For extra flavor, try sprinkling with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking and bake as directed.

Nutrition Facts (Sweet Potato Fries)
Per serving: 115 kcal cal., 5 g fat (1 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 145 mg sodium, 17 g carb., 3 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Rich, chunky, and filled with fabulous flavor, this traditional chili is a classic meal for a reason! Add an extra sprinkle of cheese and a dollop of sour cream for a smooth finish.

Ingredients

1 - pound lean ground beef
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
1 - 15 ounce can tomato sauce
1 - 15 ounce can red kidney beans, undrained
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - teaspoons chili powder
1/2 - teaspoon salt
1/2 - teaspoon dried basil, crushed
1/4 - teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

From the Test Kitchen
CHILI FOR TWO:

Prepare as above, except divide all ingredients in half.

CINCINNATI-STYLE CHILI:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts (Chili)
Per serving: 381 kcal cal., 15 g fat (6 g sat. fat, 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Brussels sprouts are the not-so-secret ingredient -- and star -- of this show-stealing meal. The best part? It will get the kids to ask for Brussels sprouts! 

Ingredients

1 1/4 - pounds Brussels sprouts, trimmed and coarsely chopped
1 - cup chopped carrots (2 medium)
3 - ounces pancetta or 8 slices bacon, chopped
1/4 - cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)
1 - tablespoon butter
3 - cloves garlic, minced
1 - tablespoon all-purpose flour
1 - cup finely shredded Asiago or Parmesan cheese (4 ounces)
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
1 - cup whipping cream
1 - tablespoon coarse ground mustard
Dash crushed red pepper
1/2 - cup panko (Japanese-style bread crumbs) or other coarse bread crumbs

Directions
Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart au gratin dish or casserole. In a large saucepan cook Brussels sprouts and carrots in lightly salted boiling water for 5 to 6 minutes or until tender; drain well. Return vegetables to saucepan.
Meanwhile, in a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots, butter, and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir shallot mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of the cheese, the salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.
In a small bowl stir together cream, mustard, and crushed red pepper. Pour mixture over Brussels sprouts mixture. In another small bowl stir together the remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.
Bake for 15 to 20 minutes or until mixture is bubbly and topping is golden.
From the Test Kitchen
TO MAKE AHEAD:

Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill for up to 24 hours.

Nutrition Facts (Brussels Sprouts Casserole with Pancetta and Asiago Cheese)
Per serving: 274 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 69 mg chol., 603 mg sodium, 13 g carb., 3 g fiber, 3 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Delicious Fall Comfort Food Savor the flavors of fall with these cozy dinner deliveries, warm casseroles, and hearty soups. Featuring in-season ingredients, these tasty and satisfying Thanksgiving meals are perfect for perking up chilly nights.

Ingredients

12 - ounces dried rigatoni
1 1/2 - pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 - cups milk
1/4 - cup all-purpose flour
8 - ounces smoked Gruyere cheese, shredded (2 cups)
8 - slices bacon
2 - small sweet onions, cut into chunks
3 - ounces sourdough bread
2 - tablespoons butter, melted
fresh flat-leaf Italian parsley

Directions
Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.
Nutrition Facts (Butternut Squash Mac and Cheese)
Per serving: 686 kcal cal., 29 g fat (15 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 79 mg chol., 668 mg sodium, 77 g carb., 5 g fiber, 13 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Not to be corny, but we've got serious eyes for this veggie. It's crispy, golden, and practically the emblem of summer. We'll show you how to get the most of out fresh corn and frozen corn with corn casserole, corn bread, corn salsa, and more corn recipes!

Ingredients

8 - ears fresh sweet corn with husks
1 - recipe Chile Butter (see below)
Cornflakes
Green onions, and/or lime
Directions
Preheat oven to 350 degrees F. Place the corn, untrimmed and in the husks, directly on center oven rack. Bake for 45 minutes or until corn is tender.
Peel back husks and remove silks. Spread 1 tablespoon Chile Butter over corn. Sprinkle with crushed corn flakes. Top with green onions and/or limes. Pass remaining Chile Butter.
From the Test Kitchen
TO GRILL

Try this for even more char and grilled flavor. For a charcoal or gas grill, grill the corn on a rack of a covered grill directly over medium heat for 20 minutes, turning every 5 minutes. A few minutes before serving, remove outer dark husks, peel back remaining husks and remove silks. Brush with 1 tablespoon of the Chile Butter.

To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving.

Chile Butter
Ingredients
2 - limes
1/2 - cup butter, softened
2 - teaspoons ground ancho chile pepper
1 - teaspoon ground chipotle chile pepper
4 - cloves garlic, minced
Directions
Finely shred the peel from the limes and juice the limes. In a small bowl whisk together butter, and the lime peel and juice. Stir in ancho, chipotle and garlic. Transfer butter mixture to a serving bowl.
Nutrition Facts (Oven-Roasted Chile Butter Corn)
Per serving: 146 kcal cal., 8 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 17 mg chol., 85 mg sodium, 19 g carb., 2 g fiber, 6 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ready to win the potluck? You will when you tote along one of these flavorful side dish recipes. Here you'll find classic potluck recipes (and a few inventive twists!) for layered salads, pasta salad, baked beans, potato salad, and much more.

Ingredients

1
8 1/2 ounce package corn muffin mix
1
cup mayonnaise or salad dressing
1
8 ounce carton sour cream
1
1 ounce envelope ranch dry salad dressing mix
2
cups shredded cheddar cheese (8 ounces)
2
15 ounce can pinto beans, rinsed and drained
2
15 1/4 ounce cans whole kernel corn, drained
10
slices bacon, crisp-cooked, drained, and crumbled
3
cups coarsely chopped tomatoes
1
cup chopped green and/or red sweet pepper
1/2
cup sliced green onions (4)
Directions
Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.
From the Test Kitchen
*TIP:

If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

MUST-HAVE EQUIPMENT:

Insulated cooler with ice packs

Nutrition Facts (Mississippi Corn Bread Salad)
Per serving: 342 kcal cal., 21 g fat (7 g sat. fat, 6 g polyunsaturated fat, 3 g monounsatured fat), 38 mg chol., 779 mg sodium, 30 g carb., 4 g fiber, 3 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - cups pitted green olives
1/4 cup extra-virgin olive oil
1/4 cup fresh flat-leaf Italian parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
Freshly ground black pepper
1 1/2 pounds green beans, trimmed

Directions
In a food processor combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and pulse with on/off turns until mixture is almost a paste. Season to taste with salt and pepper. Set aside for at least 30 minutes.
Meanwhile, place green beans in a steamer basket; set over boiling water. Cover and steam for 10 to 12 minutes or until just tender. Transfer to a large bowl filled with ice water; drain well.
Toss green beans with about half of the olive mixture before serving.
From the Test Kitchen
Store any remaining Green Olive Dressing in refrigerator for up to 3 days.

Nutrition Facts (Green Beans with Green Olive Dressing)
Per serving: 135 kcal cal., 11 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 297 mg sodium, 10 g carb., 3 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Made with everything from good-for-you grains like farro and couscous to fun toss-ins such as avocado and pickled cantaloupe, these main-dish salads are anything but a meal side dish note. Best of all, they each have 10 or more grams of protein -- so you know they're dinner-worthy.

Ingredients

10 - cups vegetables cut into thin ribbons with a mandolin, such as zucchini, yellow summer squash, red onion, fennel, and/or hearts of palm
2 - cups torn kale
1 - cup flat-leaf parsley, cilantro, and/or basil
Chicken Broth (see recipe)
Chives
Directions
Arrange vegetables and herbs in a large bowl or on a platter. Serve in shallow bowls with hot broth ladled over. The hot broth will cook and soften the vegetables slightly. Top with chives.
From the Test Kitchen
*CHICKEN BONES FOR BROTH:

Use reserved bones from rotisserie chickens or cook 2 whole chickens in water for 1 1/2 to 2 hours or until meat is tender. Cool; remove skin and meat. Place meat in a storage container; chill or freeze for another use.

Chicken Broth
Ingredients
2 - pounds chicken bones
2 - white onions, chopped
2 - stalks celery, chopped
2 - carrots, chopped
1 - tablespoon black peppercorns
2 - sprigs fresh thyme
6 - cloves fresh garlic, peeled
2 - bay leaves
11 - cups cold water
Directions
Combine all ingredients in a large pot and bring to boiling over high heat. Reduce heat; skim off any foam. Cover and simmer for 1 to 1 1/2 hours. Strain contents through a fine mesh sieve into a clean pot. Discard bones and vegetables. Return broth to a simmer and adjust seasonings to taste with salt and pepper.
Nutrition Facts (Shaved Summer Vegetables)
Per serving: 65 kcal cal., 2 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 9 mg chol., 505 mg sodium, 9 g carb., 3 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Cracked black pepper, fresh dill, and minced garlic swirl into melted butter to drizzle over fresh asparagus spears. The simple side dish reigns supreme over other grilled asparagus recipes thanks to a final coating of Parmesan cheese.

ingredients
    Nonstick cooking spray
8    ounces   whole-wheat elbow pasta
4    cups   small cauliflower florets
2 3/4   cups   low-fat milk
1/4   cup   all-purpose flour
2    teaspoons   Dijon mustard
1    teaspoon   coarsely chopped thyme
1/2   teaspoon   salt plus a pinch
1/4   teaspoon   garlic powder
1/4   teaspoon   ground pepper, preferably white
4    ounces   shredded Gruyere (about 1 cup)
1    ounce   grated Parmesan (about 1/4 cup)
2    tablespoons   panko bread crumbs, preferably whole-wheat
1    teaspoon   extra-virgin olive oil
1/2   teaspoon   paprika
directions
Coat a 21/2-quart baking dish with cooking spray. Preheat the oven to 400 degrees . In a large pot, cook pasta for 1 minute less than package instructions call for, adding cauliflower to pot 4 minutes before pasta is done. Drain thoroughly and return pasta and cauliflower to pot.
Meanwhile, whisk together 1/2 cup milk, flour, mustard, thyme, 1/2 teaspoon salt, garlic powder and pepper in a small bowl. Heat remaining milk in a medium saucepan over medium heat until steaming but not simmering. Whisk flour mixture into milk and continue cooking, stirring often, until thickened and bubbling, about 4 minutes. Remove from heat and stir in Gruyere and Parmesan until melted and smooth.
Stir cheese sauce into pasta and cauliflower and transfer to prepared baking dish. Combine bread crumbs, oil, paprika and pinch of salt in a small bowl. Top macaroni and cheese with bread crumb mixture and bake until bubbling and golden, 22 to 25 minutes. Let sit 10 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, sat. fat (g) 5.4, carb. (g) 43, fiber (g) 5, pro. (g) 19, sodium (mg) 467, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      medium sweet potatoes, peeled (if desired)
2    tablespoons   olive oil
    Salt
    Ground black pepper
    Snipped Italian (flat-leaf) fresh parsley (optional)
directions
Preheat oven to 400 degrees F. Line two baking sheets with foil; set aside.
Cut sweet potatoes lengthwise into 1/2-inch strips. Place sweet potatoes in a large bowl. Drizzle with oil; toss to coat.
Arrange sweet potatoes in a single layer on the prepared baking sheets. Bake for 10 to 15 minutes. Turn sweet potatoes. Bake for 10 to 15 minutes more or until lightly browned. Season to taste with salt and pepper. If desired, sprinkle with parsley.
Tip
For extra flavor, sprinkle the sweet potatoes with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking as directed.

Tip
icon
vegetarian, lower carb

NUTRITION INFORMATION

Per Serving: cal. (kcal) 115, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 17, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 1, vit. A (IU) 11953.2, vit. C (mg) 1.77, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 145, Potassium (mg) 293, calcium (mg) 30.29, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
3    pounds   russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3    cups   fresh or frozen broccoli florets
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1 1/2   cups   shredded cheddar cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

ingredients
1    14 ounce can  reduced-sodium chicken broth
1/2   teaspoon   dried thyme, crushed
1/3   cup   wild rice, rinsed
1/2   cup   chopped leeks
1/3   cup   long grain rice
6      small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4   cup   dried cranberries or dried currants
1/4   cup   snipped dried apricots
3    tablespoons   margarine or butter, melted
1/8   teaspoon   salt
1/8   teaspoon   pepper
6    6 - 8 inches   twig wreaths (optional)
    Pansies or other edible flowers (optional)
    Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Yes, Thanksgiving dinner is a time to count our blessings, but everyone knows the best part about this is the holiday food. 

ingredients
3    pounds   russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3    cups   fresh or frozen broccoli florets
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1 1/2   cups   shredded cheddar cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

The key to the side dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

ingredients
2    tablespoons   vegetable oil
1/2   cup   Rice Krispies, or other puffed rice cereal
1/4   teaspoon   togarashi or cayenne pepper
    Kosher salt
1/4   cup   Asian fish sauce
2    tablespoons   water
2    tablespoons   sugar
1    tablespoon   rice vinegar
1    tablespoon   fresh lime juice
1      garlic clove, minced
1      small red chile, minced
1/4   cup   chopped cilantro
2    tablespoons   chopped mint
4    cups   roasted or boiled brussels sprouts, halved lengthwise (about 2 pounds)
directions
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

This is a classic to go with all holiday meals. 

ingredients
1 1/2   pounds   haricots verts or thin green beans, trimmed and cut into 2-inch lengths
4    ounces   pancetta or bacon
9    cups   sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1 1/2 pounds)
6    cloves  garlic, minced
1/2   teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
2    tablespoons   butter
2    tablespoons   all-purpose flour
1 1/2   cups   half-and-half or light cream
1    5.2ounce package  semisoft cheese with garlic and fine herbs, broken into pieces
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper
1/4   cup   dry white wine
1    recipe  Crispy Shallots or 1 cup canned french-fried onions
Crispy Shallots
3/4   cup   vegetable oil
4    large  shallots or 1 large sweet onion, thinly sliced (about 1 cup total)
1/2   cup   milk
1    cup   all-purpose flour

directions
Preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a 12-inch skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking. Drain again.
In the same skillet cook pancetta over medium heat until crisp. Remove from skillet, reserving drippings; drain on paper towels. When cool, finely crumble or chop pancetta; set aside.
Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if using pancetta, you may need to add 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, gently tossing to combine.
For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the semisoft cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared baking dish.
Bake for 25 to 30 minutes or until bubbly and beans are tender. If using, top with the French-fried onions during the last 5 minutes of baking. Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots.
Crispy Shallots
If desired, preheat oven to 375 degrees . In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat for 10 minutes before topping casserole.
Make Ahead Tip
TO MAKE AHEAD:
Assemble bean and mushroom mixture as directed through Step 3. Cover; chill for up to 24 hours. To serve, preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. Prepare sauce; toss with green bean mixture to coat. Place in prepared dish. Bake, covered, 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned french-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 449, Fat, total (g) 24, chol. (mg) 49, sat. fat (g) 10, carb. (g) 50, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 3, pro. (g) 12, vit. A (IU) 1214.76, vit. C (mg) 15.35, Thiamin (mg) 0.3, Riboflavin (mg) 0.55, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 613, Potassium (mg) 532, calcium (mg) 131.26, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

A perfect Thanksgiving dinner side dish.

ingredients
1    14 ounce can  reduced-sodium chicken broth
1/2   teaspoon   dried thyme, crushed
1/3   cup   wild rice, rinsed
1/2   cup   chopped leeks
1/3   cup   long grain rice
6      small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4   cup   dried cranberries or dried currants
1/4   cup   snipped dried apricots
3    tablespoons   margarine or butter, melted
1/8   teaspoon   salt
1/8   teaspoon   pepper
6    6 - 8 inches   twig wreaths (optional)
    Pansies or other edible flowers (optional)
    Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Dress up classic mashed potatoes with cheeses, spices and even veggies. Our foolproof formulas can act as your guide!

ingredients
3    pounds   russet, Yukon gold, or red potatoes, peeled, if desired, and cut into 2-inch pieces
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
Make Ahead Tip
Make-Ahead Directions:
Prepare Perfect Mashed Potatoes as directed. Transfer to a bowl; cool slightly. Cover tightly; chill for up to 48 hours. Place potato mixture in a greased 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3 1/2 to 4 hours or until heated through. Stir before serving. Or place cooled potato mixture in a greased 2-quart rectangular baking dish. Cover tightly and chill for up to 48 hours. To serve, preheat oven to 350 degrees . Bake, covered with foil, for 45 minutes. Uncover; bake for 10 to 15 minutes more or until heated through.

Variation
Creamy Horseradish Mashed Potatoes
Use about half as much milk, replacing it with sour cream to taste. Stir in a couple tablespoons of prepared horseradish and a splash of lemon juice. Garnish with cracked black pepper and melted butter.

Variation
Broccoli-Cheddar Mashed Potatoes
When the potatoes are nearly cooked (about 5 minutes remaining), add fresh or frozen broccoli florets to the Dutch oven. (Use about 1 cup per pound of potatoes.) After mashing, add shredded cheddar cheese with the milk, salt and pepper.

Variation
Asiago Cheese and Sun-Dried Tomato Mashed Potatoes
After mashing potatoes, stir in shredded Asiago cheese and sun-dried tomato pesto with the milk, salt and pepper. (If you like, substitute basil pesto for the sun-dried tomato pesto.)

Variation
Bacon-Blue Cheese Mashed Potatoes
In a medium skillet, cook a few slices of bacon until crisp. Remove to paper towels; set aside. After mashing the potatoes, stir in crumbled blue cheese to taste with the milk, salt and pepper. Sprinkle with crumbled bacon and sliced green onion.

Variation
Spicy Double-Smoked Mashed Potatoes
Boil whole peeled garlic cloves with the potatoes, using one clove per pound. Mash cooked garlic with potatoes, then add shredded smoked Gouda cheese and a teaspoon or two of finely chopped chipotle pepper in adobo sauce.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 118, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 3, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 175.68, vit. C (mg) 9.31, Thiamin (mg) 0.08, Riboflavin (mg) 0.06, Niacin (mg) 1.1, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 19.17, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 296, Potassium (mg) 435, calcium (mg) 26, iron (mg) 0.55, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   panko bread crumbs
3/4   cup   finely shredded white cheddar cheese
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
2    teaspoons   snipped fresh thyme
1 1/2   teaspoons   orange zest
1      large head cauliflower, cut into small florets (about 6 cups)
2    tablespoons   olive oil
2    tablespoons   Dijon-style mustard
1/4 - 1/2   teaspoon   salt
2    tablespoons   butter, melted
1/4   cup   chopped, roasted almonds
directions
In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.
Make Ahead Tip
*
At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 16, chol. (mg) 25, sat. fat (g) 6, carb. (g) 40, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 36, pro. (g) 7, vit. A (IU) 381.85, vit. C (mg) 50.99, Thiamin (mg) 0.06, Riboflavin (mg) 0.18, Niacin (mg) 0.75, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 64.94, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 370, Potassium (mg) 365, calcium (mg) 145, iron (mg) 0.91, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

A pinch of ground red pepper and bottled barbecue sauce bestow Cajun spice on deviled eggs.

ingredients
12      hard-cooked eggs
1/3   cup   mayonnaise
2    tablespoons   bottled barbecue sauce
2    tablespoons   sweet pickle relish
1/2   teaspoon   salt
1/4   teaspoon   black pepper
    Pinch ground red pepper (cayenne)
    Parsley sprigs, for garnish
directions
Peel and halve eggs lengthwise. Remove yolks; set 1 yolk aside and place other 11 yolks in a small bowl.
Coarsely mash yolks in bowl. Add mayonnaise, barbecue sauce, pickle relish, salt, black pepper and red pepper; stir well to combine.
Spoon or pipe yolk mixture into hollow in egg whites, dividing evenly. Press remaining yolk half through strainer, or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 127, Fat, total (g) 10, chol. (mg) 216, sat. fat (g) 2, carb. (g) 2, fiber (g) 0, pro. (g) 6, sodium (mg) 233, Percent Daily Values are based on a 2,000 calorie diet

This classic side dish is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.

ingredients
2    cups   corn kernels, fresh or frozen
1    14 3/4ounce can  creamed corn
1    8 ounce container  French onion sour cream dip
1      egg, lightly beaten
1    8 1/2ounce box  corn muffin mix
1/4   cup   (1/2 stick) butter or margarine, melted
1    4 ounce jar  sliced sweet red pimientos, drained and chopped
1/4   teaspoon   ground red pepper
3/4   teaspoon   salt
1/4   teaspoon   black pepper
directions
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
Mix together corn kernels, creamed corn, onion sour cream dip, egg, corn muffin mix and butter in large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 206, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 5, carb. (g) 26, fiber (g) 2, pro. (g) 4, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    tablespoons   balsamic vinegar
1      minced garlic clove
1/4   cup   chopped basil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
5    tablespoons   olive oil
2      romaine hearts, washed and chopped into 1/2-inch slices
2      large sweet red peppers, seeded and cut into 4 quarters
4      ears corn, shucked and silks removed
1      large red onion
directions
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
In small bowl, whisk together balsamic vinegar, garlic, basil, salt and pepper. Slowly whisk in olive oil; set aside. Place romaine in a large serving bowl.
Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.
Grill corn 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.
Toss salad with prepared dressing and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 4, sodium (mg) 100, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   cider vinegar and 1/4 cup balsamic vinegar
1    tablespoon   minced garlic
1    tablespoon   chopped fresh parsley
1    teaspoon   Italian seasoning
1 1/2   teaspoons   Dijon mustard
1/2   teaspoon   dry mustard
1/2   cup   extra-virgin olive oil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
Fried Onions:
1    cup   all-purpose flour
4    tablespoons   Cajun seasoning
1    large  red onion, trimmed
4    cups   canola oil
Salad:
3/4   pound   boneless, skinless chicken breasts
1/2   cup   bottled barbecue sauce
1    pound   romaine lettuce, cut into 2-inch pieces
1/2     of a medium-size cucumber
1      Roma tomato, sliced
6      button mushrooms (about 1/4 pound)
2    ounces   mozzarella, shredded (about 1/2 cup)
1/2   cup   ricotta cheese, thinned with milk
1    tablespoon   grated Parmesan cheese
4      pepperoncini in brine, drained
directions
Prepare Dressing:
In a small bowl, whisk together both vinegars, the garlic, parsley, Italian seasoning, Dijon mustard and dry mustard. While whisking, add oil in a thin stream. Whisk in salt and pepper and set aside.
Fried Onions:
In a large bowl, combine flour and Cajun seasoning. Peel off tough outer skin from onion and thinly slice onion. Add slices to bowl and toss to coat. Heat oil in a medium-size saucepan to 365 degrees on a deep-fat thermometer. Add onion in batches (about 3/4 cup per batch), being careful that oil doesnt overflow. Cook onion about 1 minute, then transfer to paper towellined tray to cool. Repeat with all the onion (about 4 batches total).
Salad:
Grill or broil chicken breasts, turning once, until cooked through, about 12 minutes. Heat barbecue sauce in microwave, about 30 seconds. Cut chicken into 1/2-inch pieces and stir into barbecue sauce.
Place romaine, cucumber, tomato and mushrooms on a large cutting board (or you can work in batches). Chop vegetables until they are 1- to 1-1/2-inch pieces. Place lettuce mixture in center of large platter and toss with 2/3 cup of the Balsamic Dressing (reserve remainder for another use). Top with fried onions and mozzarella cheese. Drizzle with ricotta cheese and Parmesan. Spoon barbecue chicken around edge of platter. Garnish with pepperoncini and serve.

This is a fun side-dish recipe to serve at backyard barbecues. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   pomegranate juice
1/4   cup   sugar
1    teaspoon   grated orange zest
2      navel oranges
2      kiwifruits
1      large banana
1      Granny Smith apple
1      Red Delicious apple
1      large pear
1/2     pineapple
1/2   cup   pomegranate seeds
directions
Combine 1/3 cup pomegranate juice and 1/4 cup sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and stir in 1 tsp grated orange zest. Let stand until cooled to room temperature. Combine segments from 2 navel oranges; 2 kiwifruits, peeled, halved and sliced; 1 large banana, sliced; 1 Granny Smith and 1 Red Delicious apple, cored and cut into 1/2-inch slices; 1 large pear, cored and cut into 1/2-inch slices; 1/2 pineapple, peeled, cored and cubed; and 1/2 cup pomegranate seeds (optional) in a bowl. Pour syrup over fruit and toss gently to coat.

ingredients
4      medium potatoes* (1 1/4 pounds total)
2      stalks celery, sliced (1 cup)
2      green onions, thinly sliced (1/4 cup)
1/2   cup   low-fat mayonnaise dressing
1/2   cup   light sour cream
2    tablespoons   fat-free milk
2    teaspoons   yellow mustard
1    teaspoon   snipped fresh dill weed or 1/4 teaspoon dried dill weed
1/4   teaspoon   salt
1      hard-cooked egg, chopped
    Lettuce leaves (optional)
directions
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.
In a small bowl stir together the mayonnaise dressing, sour cream, milk, mustard, dill, and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.
Cover and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.
Tip
*Test Kitchen Tip:
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 32, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, sodium (mg) 251, Potassium (mg) 361, calcium (mg) 50.48, iron (mg) 0.72, Starch () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   red and/or yellow new potatoes, quartered
1/4   teaspoon   salt
1 1/4   cups   mayonnaise or salad dressing
1    tablespoon   yellow mustard
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    cup   thinly sliced celery (2 stalks)
1/3   cup   chopped onion (1 small)
1/2   cup   chopped sweet or dill pickles or sweet or dill pickle relish
6      hard-cooked eggs, coarsely chopped
    Lettuce leaves (optional)
    Paprika (optional)
directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
Makes 12 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 277, Fat, total (g) 21, chol. (mg) 120, sat. fat (g) 4, carb. (g) 18, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 10, fiber (g) 2, sugar (g) 1, pro. (g) 5, vit. A (RE) 0, vit. A (IU) 242.95, vit. C (mg) 10.04, Thiamin (mg) 0.1, Riboflavin (mg) 0.16, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 337, Potassium (mg) 341, calcium (mg) 30.29, iron (mg) 0.72, Starch () 1, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    14 1/2ounce can  vegetable broth
1/3   cup   quick-cooking barley
1/3   cup   quinoa, rinsed and drained
1      medium onion, chopped
2      cloves garlic, minced
2    tablespoons   olive oil
2    cups   sliced fresh mushrooms
1    14 1/2ounce can  diced tomatoes, drained
1/2   of a 10-ounce package  frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
1 1/4   cups   shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (5 ounces)
3      large red sweet peppers
directions
Preheat oven to 400 degrees F. In a medium saucepan bring broth to boiling. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside.
In a large skillet cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4 to 5 minutes or until tender. Stir in tomatoes, spinach, the salt, and the black pepper. Add quinoa mixture and 1/2 cup of the cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Bake, covered, for 30 minutes. Uncover; top stuffed peppers with the remaining cheese. Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and cheese is browned.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 253, Fat, total (g) 13, chol. (mg) 21, sat. fat (g) 5, carb. (g) 24, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 7, pro. (g) 11, vit. A (IU) 5974.28, vit. C (mg) 109.68, Thiamin (mg) 0.16, Riboflavin (mg) 0.4, Niacin (mg) 2.58, Pyridoxine (Vit. B6) (mg) 0.42, Folate (µg) 102.29, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 641, Potassium (mg) 475, calcium (mg) 246, iron (mg) 2.17, Vegetables () 2, Starch () 1, Lean Meat () 0.5, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    ounces   bacon, chopped into 1 inch pieces
1/2     onion, sliced thinly
3    tablespoons   sugar
1/2   teaspoon   kosher salt
1/4   teaspoon   black pepper
3    tablespoons   apple cider vinegar
12    ounces   green beans
directions
Cook bacon until crisp in skillet, drain bacon, and set aside, reserving bacon grease.
In skillet with bacon grease, saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
Steam or blanch green beans until tender, and toss with onion mixture and reserved bacon pieces. Serve warm or at room temperature.

ingredients
2    pounds   Brussels sprouts
1/4   cup   butter
1/2   teaspoon   salt
2      small Braeburn or other cooking apples, thinly sliced and seeded
2    tablespoons   fresh thyme leaves
1/4   cup   walnuts, toasted and chopped
1/4   teaspoon   crushed red pepper (optional)
directions
Line a 15x10x1-inch baking pan with paper towels, set aside. Trim stems and remove any wilted outer leaves from Brussels sprouts. Wash and halve. Bring a large pot of lightly salted water to boiling. Add sprouts. Cook, uncovered, 2 minutes; drain. Immediately plunge Brussels sprouts into a large bowl of ice water. Let sit for 3 minutes or until cool. Drain well. Transfer to prepared baking pan; pat dry.
Meanwhile, in a 12-inch skillet, melt the butter over medium heat. Cook, stirring often, until the butter begins to brown and smells fragrant and nutty, about 5 to 10 minutes (reduce heat to medium-low, if necessary, to prevent burning). Add the Brussels sprouts and salt. Cook, turning occasionally, for 5 minutes. Add apples and thyme; cook 7 minutes more or until Brussels sprouts are browned and apple is slightly tender, stirring occasionally. Transfer to a serving bowl. Sprinkle with toasted walnuts and crushed red pepper, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 143, Fat, total (g) 9, chol. (mg) 15, sat. fat (g) 4, carb. (g) 16, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 7, pro. (g) 4, vit. A (IU) 923.8, vit. C (mg) 68.16, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 0.74, Pyridoxine (Vit. B6) (mg) 0.23, Folate (µg) 45.9, Cobalamin (Vit. B12) (µg) 0.01, sodium (mg) 221, Potassium (mg) 428, calcium (mg) 51, iron (mg) 1.63, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    ounces   dry linguine or fettuccine
8    ounces   baby zucchini, halved lengthwise, or 1 small zucchini, sliced
8    ounces   peeled fresh baby carrots, halved
2      seedless oranges
1/2   cup   olive oil
1    cup   fresh cilantro leaves
1    teaspoon   salt
1    teaspoon   dry mustard
1    teaspoon   minced garlic or dried garlic
1/2   teaspoon   crushed red pepper
    Cilantro and/or finely shredded orange peel (optional)
directions
Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.
For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 518, Fat, total (g) 28, chol. (mg) 0, sat. fat (g) 4, carb. (g) 58, Monosaturated fat (g) 20, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 10, vit. A (IU) 91.35, vit. C (mg) 0.66, Thiamin (mg) 0.62, Riboflavin (mg) 0.38, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 209.66, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 644, Potassium (mg) 618, calcium (mg) 90.87, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
directions
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

• 1    12 ounce package  frozen cranberries (3 cups)
• 1/4   cup   orange juice
• 1/4   cup   maple syrup
• 2    tablespoons   crystallized ginger, finely chopped
• 1/8   teaspoon   kosher salt

ingredients

2    pounds   russet potatoes, peeled and chopped
1    teaspoon   olive oil
1    cup   fresh or frozen corn kernels
6      green onions, cut into 1-inch pieces
1      clove garlic, minced
1/2   cup   sour cream
2    tablespoons   butter
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    cups   corn flakes, crushed
1    teaspoon   smoked paprika
3    tablespoons   butter, melted

directions
Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan.
Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned.

Tip

Make Ahead:

Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 163, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 616.96, vit. C (mg) 12.69, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 2.05, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 41.51, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 205, Potassium (mg) 353, calcium (mg) 28.13, iron (mg) 1.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    24 ounce package  frozen loose-pack diced hash brown potatoes with onions and peppers
1 1/2   cups   thinly sliced celery
1    8 ounce container  light dairy sour cream chive dip
2/3   cup   light mayonnaise or salad dressing
1    tablespoon   sugar
1    tablespoon   white wine vinegar
1    tablespoon   prepared mustard
1/2   teaspoon   salt
3      hard-cooked eggs, coarsely chopped
    Lettuce leaves (optional)
    Celery leaves (optional)
    Pimiento strips (original)
directions
In a large covered saucepan, cook hash brown potatoes in boiling water for 6 to 8 minutes or until tender; drain well. In a large bowl, combine potatoes and celery. Set aside.
In a small bowl, combine sour cream dip, mayonnaise, sugar, vinegar, mustard, and salt. Add mayonnaise mixture to potato mixture; toss lightly to coat. Gently fold in hard-cooked eggs. Cover and refrigerate 4 to 24 hours.
Before serving, garnish with lettuce leaves, celery leaves, and/or pimiento strips, if desired. Makes 20 servings.

nutrition information
Per Serving: cal. (kcal) 85, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 1, carb. (g) 9, fiber (g) 1, pro. (g) 2, sodium (mg) 159, Percent Daily Values are based on a 2,000 calorie diet

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