1. Heat oven to 400°F. Butter or spray with nonstick cooking spray 44 mini muffin cups; set aside.
2. In a skillet over medium-high heat cook sausage, crumbling until brown and fat starts to render; add onions and celery. Cook 3-5 minutes until vegetables are softened and sausage is cooked through. Add broth and bring to a boil.
3. Place stuffing mix in a large bowl. Add broth mixture, stirring until liquid is absorbed. Add egg and parsley; mix thoroughly.
4. Press about 2 tablespoons of mixture into each muffin cup. Bake 12-15 minutes until golden brown around the edges.
5. Refrigerate leftovers.

Per serving: Calories 50, Calories from Fat 15, Total Fat 2g (3% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 220mg (9% DV), Carbohydrates 6g (2% DV), Dietary Fiber < 1g (2% DV), Sugars < 1g, Protein 2g, Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 2%.

1. Heat oven to 425°F. In a small bowl mix together salt, pepper and garlic.
2. Slice sweet potatoes into ⅛”-¼” thick rounds. Place slices on baking sheet; brush with oil and sprinkle with salt mixture.
3. Bake 18-20 minutes, flipping each round about halfway through, until tender and lightly browned.
4. Meanwhile in a bowl mix together flour, brown sugar and cinnamon. Cut in butter until crumbly; mix in pecans.
5. Divide pecan mixture evenly between sweet potatoes; top each with 1-2 marshmallows. Return to oven for 3-5 minutes until marshmallows puff and start to toast.
6. Refrigerate leftovers.

Per serving: Calories 35, Calories from Fat 20, Total Fat 2g (3% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol < 5mg (1% DV), Sodium 25mg (1% DV), Carbohydrates 3g (1% DV), Dietary Fiber 0g (0% DV), Sugars 2g, Protein 0g, Vitamin A 20%, Vitamin C 2%, Calcium 0%, Iron 0%.

1. In a bowl stir together cocktail sauce and cranberry sauce. Refrigerate until ready to serve.
2. Heat oven to 400°F.
3. Toss shrimp with oil, zest, thyme, salt, pepper, and garlic. Place in a single layer on a rimmed baking sheet. Bake 8-10 minutes until just pink. Cool completely. Serve with sauce.
4. Refrigerate leftovers.

Per serving: Calories 80, Calories from Fat 20, Total Fat 2.5g (4% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 490mg (20% DV), Carbohydrates 5g (2% DV), Dietary Fiber 0g (0% DV), Sugars 4g, Protein 8g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 2%.

1. Heat oven to 375°F. Line a baking sheet with parchment paper; set aside.
2. In a bowl mix together spinach, pumpkin, feta, egg, dill, salt and nutmeg.
3. On a clean work surface place a sheet of phyllo, brush with butter and top with a second sheet of phyllo; brush with butter. Cut into 6 strips about 2” wide.
4. Place a scant tablespoon of spinach mixture on one end of each strip. Fold strip over to make a triangle; continue folding marinating triangular shape. Place on prepared pan, seam side down. Repeat with remaining ingredients.
5. Brush all turnovers with butter. Bake 20-25 minutes until golden brown and crisp.

Per serving: Calories 140, Calories from Fat 70, Total Fat 8g (12% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 40mg (13% DV), Sodium 250mg (10% DV), Carbohydrates 13g (4% DV), Dietary Fiber 2g (8% DV), Sugars < 1g, Protein 5g, Vitamin A 110%, Vitamin C 2%, Calcium 10%, Iron 8%.

1. In a bowl whisk together honey, orange zest and cayenne pepper; set aside.
2. Line a plate with a few layers of paper towels; set aside.
3. Heat at least 3” of oil to 375°F in a heavy bottomed pan over medium heat. Fry Brussels sprouts in small batches, 3-4 minutes, until deeply golden brown. Drain on prepared plate; sprinkle with kosher salt.
4. Transfer to serving dish and drizzle with honey.
5. Refrigerate leftovers.

Frying Brussels sprouts in small batches will prevent oil temperature from dropping too much, making the sprouts greasy instead of crispy.

Per serving: Calories 330, Calories from Fat 10, Total Fat 1.5g (2% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 115mg (5% DV), Carbohydrates 76g (25% DV), Dietary Fiber 18g (72% DV), Sugars 45g, Protein 16g, Vitamin A 70%, Vitamin C 650%, Calcium 20%, Iron 35%.

1. Heat oven to 400°F.
2. In the bowl of a food processor combine flour, cornmeal, salt and butter. Pulse until mixture looks like coarse crumbs. Add egg yolk and water, 1 tablespoon at a time, until dough comes together. Flatten in a disk and refrigerate until ready to use.
3. Heat oil in a large skillet over medium-high heat. Add pepper and onion blend, cooking 8-10 minutes until thawed and liquid has evaporated. Add chicken, salt, cumin, garlic and pepper; stir to combine. Reduce heat to medium; add cream cheese, green chiles and broth. Cook, stirring occasionally, until cream cheese melts.
4. Transfer chicken mixture to a 2 quart casserole dish.
5. On a lightly floured surface roll out cornmeal dough to fit the casserole pan. Place on top and cut several slits to vent. Brush top with 2 tablespoons melted butter and sprinkle with ground cumin.
6. Bake 25-28 minutes until crust is golden and filling is bubbling. Allow to stand 15 minutes before serving.
7. Refrigerate leftovers.

Try making this with leftover Thanksgiving turkey instead of chicken.

Per serving: Calories 640, Calories from Fat 360, Total Fat 40g (62% DV), Saturated Fat 20g (100% DV), Trans Fat 0g, Cholesterol 195mg (65% DV), Sodium 980mg (41% DV), Carbohydrates 37g (12% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 33g, Vitamin A 40%, Vitamin C 80%, Calcium 8%, Iron 20%.

1. Heat oven 325°F.
2. In a bowl mix together spinach, apples and Gouda; set aside.
3. Lay pork flat, spread with mustard and season with salt and pepper. Spread spinach mixture evenly across pork. Roll up, securing with kitchen twine. Rub the outside of pork with oil and season with additional salt and pepper. Transfer to a rimmed baking pan.
4. Bake 60-80 minutes until internal temperature registers 145°F. Allow to stand 10 minutes before carving.
5. Refrigerate leftovers.

Per serving: Calories 450, Calories from Fat 210, Total Fat 23g (35% DV), Saturated Fat 9g (45% DV), Trans Fat 0g, Cholesterol 145mg (48% DV), Sodium 460mg (19% DV), Carbohydrates 7g (2% DV), Dietary Fiber 2g (8% DV), Sugars 4g, Protein 50g, Vitamin A 120%, Vitamin C 4%, Calcium 20%, Iron 15%.

1. Preheat oven to 375°F. Butter or spray a 3 quart casserole dish; set aside.
2. Cook pasta 2 minutes less than package instructions; drain and set aside.
3. In a 4 quart sauce pan over medium heat melt butter; whisk in flour, mustard, hot sauce, salt and pepper. Cook 2-3 minutes stirring constantly. Slowly add milk while whisking constantly until smooth; whisk in squash. Continue cooking, stirring occasionally, until mixture comes to a bubble and is thickened. Remove from the heat and add 8 ounces of cheese; stir until melted and smooth.
4. Add pasta and bacon to cheese sauce; stir gently to coat. Pour into prepared dish; top with remaining cheese.
5. Bake for 15-20 minutes until bubbly and cheese on top is melted.
6. Refrigerate leftovers.

Per serving: Calories 590, Calories from Fat 260, Total Fat 29g (45% DV), Saturated Fat 14g (70% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 970mg (40% DV), Carbohydrates 53g (18% DV), Dietary Fiber 4g (16% DV), Sugars 4g, Protein 28g, Vitamin A 15%, Vitamin C 8%, Calcium 35%, Iron 15%.

1. Combine sugar, brown sugar, corn syrup, cinnamon and butter in a 1 quart sauce pan over medium heat.
2. Cook mixture 5-10 minutes until mixture comes to a full rolling boil. Remove from heat; add cream and vanilla. If not using right away, cool and store in a covered container in the refrigerator until ready to use.
3. To make café au lait, heat milk with 2 tablespoons of cinnamon caramel sauce; whisk vigorously to froth slightly. Pour coffee in a mug and top with hot milk.

Cinnamon caramel milk can also be served hot without coffee added. Try serving caramel sauce warm over vanilla ice cream. Caramel can be stored in the refrigerator for up to 4 weeks.

Per serving: Calories 200, Calories from Fat 90, Total Fat 11g (17% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 80mg (3% DV), Carbohydrates 21g (7% DV), Dietary Fiber 0g (0% DV), Sugars 22g, Protein 6g, Vitamin A 8%, Vitamin C 0%, Calcium 20%, Iron 0%.

1. In a large pitcher whisk together pumpkin, vodka, maple syrup and pumpkin pie spice until blended. Add wine, stirring to combine. Add apple and orange slices. Refrigerate at least 2 hours to combine flavors.
2. Stir well before serving. Garnish with additional fruit slices or cinnamon sticks if desired.

Per serving: Calories 250, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 10mg (0% DV), Carbohydrates 29g (10% DV), Dietary Fiber 2g (8% DV), Sugars 24g, Protein < 1g, Vitamin A 60%, Vitamin C 25%, Calcium 6%, Iron 8%.

1. Bring cider to a simmer in a 1 quart sauce pan over medium heat. Add rosemary and orange peel. Allow to steep for 20 minutes; transfer to a container and refrigerate until cold or overnight. Strain before serving.
2. Fill champagne flute with equal parts apple cider and sparkling wine. Garnish with rosemary sprigs if desired.

Per serving: Calories 80, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 20mg (1% DV), Carbohydrates 10g (3% DV), Dietary Fiber 0g (0% DV), Sugars 9g, Protein 0g, Vitamin A 0%, Vitamin C 2%, Calcium 0%, Iron 2%.  

1. Toss apple slices with sugar, cornstarch, cinnamon and salt in a 5 quart or larger slow cooker.
2. In a bowl mix together oats, flour, brown sugar, cinnamon, salt and butter until a crumbly mixture forms. Spread oats evenly over top of the apples. Cover and cook on low 3-4 hours until apples are tender. Allow to stand 30 minutes uncovered before serving.

Per serving: Calories 400, Calories from Fat 170, Total Fat 20g (31% DV), Saturated Fat 12g (60% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 55mg (2% DV), Carbohydrates 56g (19% DV), Dietary Fiber 4g (16% DV), Sugars 32g, Protein 4g, Vitamin A 10%, Vitamin C 6%, Calcium 4%, Iron 4%.  

1. In a small bowl mix together mustard, salt, pepper and garlic. Rub mixture over pork.
2. Place in a 6 quart or larger slow cooker. Top with onion, apples and sauerkraut including liquid. Cover and cook on low 7-9 hours or until tender.
3. Refrigerate leftovers.

Per serving: Calories 720, Calories from Fat 470, Total Fat 52g (80% DV), Saturated Fat 18g (90% DV), Trans Fat 0g, Cholesterol 200mg (67% DV), Sodium 2170mg (90% DV), Carbohydrates 11g (4% DV), Dietary Fiber 3g (12% DV), Sugars 5g, Protein 50g, Vitamin A 2%, Vitamin C 20%, Calcium 8%, Iron 25%.  

1. In a small bowl mix together salt, paprika, garlic, cumin, pepper and cinnamon; rub over roast.
2. Place onions and broth in the bottom of a 6 quart or larger slow cooker. Add roast; cover. Cook on low 7-9 hours until tender.
3. Refrigerate leftovers.

Per serving: Calories 850, Calories from Fat 620, Total Fat 69g (106% DV), Saturated Fat 29g (145% DV), Trans Fat 0g, Cholesterol 200mg (67% DV), Sodium 1820mg (76% DV), Carbohydrates 4g (1% DV), Dietary Fiber 1g (4% DV), Sugars < 1g, Protein 52g, Vitamin A 8%, Vitamin C 2%, Calcium 4%, Iron 35%.