Smooth Chickpea Tahini Hummus Recipe

1 can (15 oz.) chickpeas, rinsed and drained well
1 garlic clove, peeled
1 Tbsp natural roasted sesame tahini
1/4 cup vegetable broth
1 Tbsp fresh squeezed lemon juice
1/2 to 1 tsp olive oil
kosher salt and black pepper to taste

Put the chickpeas, garlic, tahini, broth, lemon juice, and olive oil in a blender and pulse until smooth. Add more vegetable broth or olive oil if needed to get a smoother hummus. Taste and add salt and pepper to taste.

Remove to a bowl and serve immediately either on a crudite tray or with bread or crackers.

Will make at least 1 cup of finished hummus.

Sweet Potato And Turnip Bake Recipe

1 medium sweet potato
1 medium turnip
1 Tbsp olive oil
1/2 cup finely diced onion
1/4 cup finely diced flat leaf parsley
kosher salt and black pepper to taste
1/4 cup shredded Parmesan cheese

Peel the sweet potato and turnip and dice them both into 1 inch cubes.

Put a steamer basket in a large pot, fill with just enough water to come up to the bottom of the steamer, and set the veggies in the steamer. Cover the pot, bring water to a boil, and allow the veggies to steam until tender, about 8 to 10 minutes. Watch the water to make sure it doesn't boil dry; add more hot water to pot if necessary.

In a skillet, add the olive oil and onion, place over medium heat and cook until onion softens; set aside.

When the sweet potatoes and turnips are tender, remove from the pot and place in a large bowl. Smash together with a potato masher or pastry cutter or a large fork. Add the onion and olive oil from the skillet along with the fresh parsley and stir together to combine well, taste and season with salt and pepper if needed.

Spoon the mixture into a broiler-safe dish and top with shredded Parmesan cheese. Place under broiler and heat just until cheese melts and slightly browns, about 2 minutes. Remove and serve hot.

Will serve 2 to 4.

Skillet Sweet Potatoes With Apple Cider Glaze Recipe

3 medium size sweet potatoes
1 1/2 cups pure apple cider
2 Tbsp olive oil
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries
dash kosher salt if desired

Peel and dice the sweet potatoes into bite size pieces. Fill a large pot with cold water, add the sweet potatoes and bring to a boil, then cook the sweet potatoes just until they are knife tender, about 4 to 5 minutes; drain well and set aside.

Get out a large heavy skillet and put it over medium-high heat. Add the apple cider, oil, nutmeg, and allspice, stirring until it comes to a boil, then reduce heat to medium and add the sweet potatoes, stirring until the liquid starts to thicken slightly, then turn heat to low.

Let the mixture simmer on low for about 5 minutes, stirring often.

Add the cranberries and continue to simmer until most of the liquid has been reduced and the potatoes are tender, about 5 more minutes.

Dump mixture into a serving bowl, taste and add salt if desired. Be sure to scrape any remaining glaze out of skillet and over the sweet potatoes in the bowl. Serve warm.

Will serve 4 to 6.

Roasted Green Beans With Savory Vinaigrette Recipe

2 lbs fresh green beans
1/2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 Tbsp olive oil  
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 tsp crushed red pepper flakes

Preheat oven to 400 degrees, and lightly spray a baking sheet with cooking oil.

Trim the green beans, wash and dry them well, then put them in a large bowl and add the 1/2 Tbsp olive oil, kosher salt, black pepper, and garlic powder and toss together.

Dump the beans out onto the prepared baking sheet, cover loosely with a sheet of tin foil, and put in preheated oven for 10 minutes, then remove the tin foil and bake another 10 minutes, stirring often, until the beans begin to brown slightly.

Meanwhile, put the remaining ingredients in a bowl and whisk until frothy; set aside.
When beans are cooked, dump them into a large bowl, add the vinaigrette while the beans are still hot, and
toss to coat well. Serve immediately.

Will serve 4 to 6.

Roasted Golden Beet Hummus Recipe

5 medium size whole golden beets, trimmed and washed2 garlic cloves, smashed (will be discarded)
2 Tbsp tahini paste
2 large lemons, juiced
1/2 to 1 Tbsp curry powder, to taste
1/2 tsp kosher salt
1/4 tsp black pepper

Preheat oven to 375 degrees. Put beets and garlic in a baking pan, place tin foil on the pan and seal the edges tightly.

Bake in preheated oven for 35 to 40 minutes, until beets are fork tender. Remove from oven and set aside to cool.

When cool enough to handle, take paper towels and rub the skin off the beets. Discard the skin and the garlic cloves.

Put the peeled beets in a food processor along with the tahini, lemon juice, curry, salt, and pepper, and blend until very smooth.

May be served at room temperature or may be refrigerated and served chilled.

Serve as a spread with multi grain crackers or as a dip for fresh veggies.

Roasted Beet And Cheese Salad With Herbed Olive Oil Dressing Recipe

2 lbs small fresh beets, trimmed
3 Tbsp extra virgin olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
4 oz goat cheese, crumbled
kosher salt and black pepper to season

Preheat your oven to 400 degrees.

Wash the beets and place them whole in a roasting pan, then cover the pan tightly with aluminum foil.

Bake for 45 to 55 minutes or until the beets are fork tender. The baking time will depend on how large the beets are.

Remove the roasting pan from the oven and let the beets cool to the touch, then take a paper towel and rub each beet to remove the skin, then cut into thin wedges; set aside.

In a large salad bowl, whisk together the olive oil, thyme, and chives until frothy.

Now add the beets to the bowl and toss gently to coat the beets with the dressing, then top with the goat cheese and season to taste with salt and pepper, and serve.

Will serve 4 to 6.

Nutty Roasted Broccoli Recipe

1 large crown fresh broccoli
1 garlic clove, grated
2 tsp soy sauce
2 tsp olive oil
1/4 tsp black pepper
kosher salt or sea salt to taste (optional)
1/4 cup chopped raw almonds (or walnuts)

Preheat the oven to 400 degrees.

Wash broccoli and cut into equal size florets, about 2 inch chunks. Put in a large bowl and add the garlic, soy sauce, olive oil, and black pepper; toss to combine well, then pour out onto a large baking sheet.

Put in preheated oven, cover broccoli loosely with tin foil, and bake for 5 minutes, then remove tin foil, stir broccoli, then bake for another 5 minutes, uncovered.

When broccoli is just starting to brown, remove from oven, add kosher salt or sea salt to taste if you like, cover again with tin foil and let stand for 5 minutes.

Meanwhile, put almonds in a dry skillet (no oil) and toast slightly, just until fragrant, over a medium-low burner.

Dump broccoli into a serving bowl, add toasted almonds, and toss.

Will serve 4.

Naturally Sweet Roasted Cauliflower Recipe

1 large cauliflower head
2 Tbsp olive oil
1/4 tsp black pepper
1/4 tsp kosher salt

Preheat your oven to 400 degrees and lightly oil a large baking sheet.

Wash and cut the cauliflower into small similar sized florettes; about 2 inch pieces.

Put the cauliflower in a bowl along with the other ingredients and toss to combine, then dump the mixture out onto the prepared baking sheet and spread out evenly.

Loosely cover the cauliflower with a sheet of tin foil and bake in the preheated oven for 5 minutes, then remove the tin foil and continue baking for another 10 to 15 minutes or until the cauliflower is lightly browned and fork tender.

Remove and put in serving bowl.

Will serve 4.

Multi Grain Walnut Sage Dressing Recipe

2 medium size loaves multi grain bread, day-old preferred1 Tbsp olive oil
1 large onion, diced small
3 celery stalks, diced small
1/2 cup chopped walnuts
1/4 cup fresh sage, minced
3 cups chicken broth
1 large egg
1/2 cup dried cranberries, chopped
kosher salt and black pepper to taste

Set oven to 350 degrees.

Trim the crusts off the bread if you wish, then cut into 1 inch cubes and place in a large bowl; set aside.
Put the olive oil in a large heavy skillet over medium heat, stir in the onion and celery and cook for 2 to 3 minutes or until slightly softened, then add the walnuts and stir for another minute or until walnuts are fragrant.

Remove the skillet from the heat and stir in the sage, then pour the mixture into the bowl with the bread cubes and toss to combine.

In a separate bowl, whisk together the chicken broth and the egg until well combined, then add to the bread and toss until the bread is moistened. Now stir in the cranberries and add salt and pepper to taste.
Lightly oil a large casserole or 9x13 baking pan, then spoon the mixture into the casserole, spreading it out evenly.

Cover the casserole and bake in preheated oven for 20 minutes, then remove cover and continue baking for another 20 to 30 minutes or until cooked thoroughly and dressing is lightly browned and forming a crust around the edges of the casserole.

Will serve 10 to 12 as a side dish.

Healthy Holiday Baked Mac And Cheese

2 cups whole wheat macaroni
2 cups finely chopped onion
1 tsp olive oil
2 cups fat-free evaporated skim milk
1 egg, beaten with a fork
1/2 tsp dry mustard
1/4 tsp black pepper
1 to 2 cups finely shredded low-fat Cheddar cheese
1 cup finely crushed multi grain crackers
1 tsp olive oil

Cook the macaroni according to package directions, but keep just slightly firm; drain and set aside.
Preheat oven to 350 degrees. Lightly oil a casserole dish.

Put onions in a large saucepan with 1 tsp olive oil and cook over medium heat until onions soften; remove from heat.

Into this saucepan, add the milk, stirring until onion cools, then add the egg, mustard, black pepper, and cheese.

Now put heat back on low and stir until cheese melts, then add the cooked macaroni and stir until combined, then turn mixture into prepared casserole.

Bake, uncovered in preheated oven for 20 minutes.

Meanwhile, mix the crushed crackers with olive oil and set aside.

After the 20 minutes, remove the casserole and sprinkle the crushed crackers evenly over the top, return the casserole to oven and bake another 5 to 10 minutes until the crackers brown slightly.

Will serve 8 to 10.

Homestyle Sweet Onion Dip Recipe

2 Tbsp olive oil
1 small Vidalia or Walla Walla onion, diced
1 garlic clove, peeled
1 can (16 oz) cannellini beans, drained and rinsed
2 Tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
pinch cayenne
kosher salt and black pepper to taste
freshly ground black pepper, to taste
1/4 cup diced sundried tomatoes, soaked in hot water, then drained

Put the olive oil in a large heavy skillet over medium-low heat, add the onion and cook until soft and light gold in color (caramelized) - this will take about 15 minutes if done correctly; stir frequently.

Remove from heat and put onions in a food processor, then add the remaining ingredients and blend until smooth. Add more olive oil if the mixture is too thick.

Remove to a bowl and serve as a dip with veggies or bread sticks. This is a nice healthy substitute for those prepackaged onion dips.

Healthy Holiday Green Bean Casserole Recipe

4 cups fresh green beans
1 cup finely diced onion
2 cups finely diced fresh mushrooms
3 Tbsp olive oil, divided
2 Tbsp flour
1 cup vegetable broth
1/2 Tbsp Worcestershire sauce
1/8 tsp black pepper
1/8 tsp garlic powder
1 tsp kosher salt
4 cups crushed multi grain, whole wheat, or nut rice crackers
1 tsp olive oil
1/2 tsp onion powder

Trim the stems off the green beans. You may leave the beans whole or cut them in half if you like. Bring a large pot of water to boil, drop in the green beans, and cook for 5 minutes, drain and set aside.

In a large skillet, add the onion, mushrooms, and 1 Tbsp olive oil and cook over medium heat until vegetables soften, then remove the onions and mushrooms from the skillet, place in a bowl and set aside.

Into the same skillet over medium heat, add the remaining 2 Tbsp olive oil and the flour and whisk until smooth, cooking until flour turns golden in color, about 2 or 3 minutes.

Continue whisking while slowly pouring in the vegetable broth, reduce heat to low and continue whisking until a thickened sauce forms, then whisk in the Worcestershire, black pepper, garlic powder, and kosher salt; remove from heat.

Add to the skillet the green beans and the onion-mushroom mixture and stir until coated well with the sauce.
Preheat oven to 350 degrees.

Get out a large casserole pan and lightly spray it with cooking oil, then dump the green bean mixture into the casserole pan and spread evenly.

In a bowl, toss the crushed crackers with olive oil and onion powder, then sprinkle evenly over the casserole.

Bake, uncovered, for 35 to 40 minutes or until the casserole is bubbly hot and the cracker topping is golden brown.

Will serve 4 to 6.

Healthy Holiday Perfect Brussels Sprouts Recipe

1 lb fresh Brussels sprouts, washed and halved
2 Tbsp olive oil
2 Tbsp good balsamic vinegar
2 Tbsp chopped pecans
1/2 cup dried cranberries

Preheat oven to 400 degrees and lightly coat a large baking sheet with cooking oil.

In a large bowl, whisk together the olive oil and balsamic vinegar, then add the prepared Brussels sprouts to the bowl and toss to coat well.

Dump the Brussels sprouts out onto the baking sheet, cover loosely with a sheet of tin foil, then bake in preheated oven for 10 minutes.

Remove tin foil, stir Brussels sprouts around, and return to oven for another 10 minutes or until the Brussels sprouts are lightly browned, turning sprouts over at least once during this baking time.

Dump hot Brussels sprouts out into a large bowl, add the pecans and cranberries and toss to combine. Serve immediately.

Will serve 4.

Healthy Holiday Breakfast Pie Recipe

2 cups coarsely grated raw potatoes
1/2 cup diced onion
4 oz ground turkey sausage
1/4 cup reduced-fat shredded Cheddar cheese
1/4 cup reduced-fat shredded Mozzarella cheese
4 eggs
6 egg whites
1 tsp dried basil
1 tsp dried oregano

Preheat oven to 425 degrees. Lightly spray a pie pan with cooking oil.

Put the potatoes and onion in a bowl and stir to combine, then spoon into  pie pan and gently press evenly over the bottom and up the sides of the pie pan. Put in preheated oven and bake for 30 minutes; remove and let cool slightly.

Turn oven down to 350 degrees.

In a skillet, cook the turkey sausage, breaking it up into small pieces, until cooked thoroughly; let cool slightly then sprinkle evenly into cooked potato pie 'crust.'

Mix together the two cheese and sprinkle mixture evenly over the sausage in pie.

In a bowl, whisk together the eggs and egg whites, then stir in the herbs, mix well, then pour into the pie pan evenly covering the cheese.

Bake pie, uncovered, in 350 degree oven for 45 to 50 minutes or until the filling is completely cooked and top is light golden brown in color.

Remove and let sit for 5 minutes before slicing to serve.

Will serve 6 to 8.

Spaghetti Squash Sausage And Cheese Casserole Recipe

1 large spaghetti squash
1 Tbsp olive oil
1/2 lb turkey sausage
8 oz sliced fresh mushrooms
2 Tbsp whole wheat flour
2 cups vegetable stock (or chicken stock)
1/2 cup shredded skim-milk Mozzarella cheese, divided
1 tsp kosher salt
1/4 tsp black pepper
3 small leaves fresh basil, minced
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees degrees and lightly oil a shallow baking dish.

Cut spaghetti squash in half lengthwise and lay in baking dish, cut side down. Loosely cover squash with a sheet of tin foil, then place in oven and roast for 50 to 60 minutes, until you can stick a knife through the squash easily.

Remove the baking dish from the oven, let the squash cool enough to handle, then turn the squash cut side up and scoop out any seeds in the middle of the squash and discard the seeds. Now scoop the cooked squash out of the skin, place it in a large bowl, and discard the skin. Using a couple forks, separate the squash into 'spaghetti' strands; set aside, covered to keep warm.

In a large skillet over medium heat, add the olive oil, turkey sausage, and mushrooms, and cook, stirring and breaking up the turkey sausage. Cook until the sausage is brown and the mushrooms have softened.

Now sprinkle the whole wheat flour into the skillet and stir just until the flour turns yellow, then keep stirring and slowly add the vegetable stock, continuing to stir, and cook until the liquid thickens slightly. Stir constantly to bring up any browned bits from the skillet.

Turn heat off and add half the Mozzarella cheese, stirring until the cheese is melted, then add the salt, black pepper, and minced basil, and stir to combine, then dump this mixture into the bowl with the spaghetti squash and toss to combine.

Lightly oil a casserole dish and dump the spaghetti squash mixture into the dish, then evenly scatter the remaining Mozzarella cheese on top, then sprinkle the Parmesan cheese over that.

Bake, uncovered, in preheated 375 degree oven for 40 to 50 minutes until the cheese on top has turned lightly golden in color and the casserole has crisped a little and turned light brown along the edge.
Remove and let sit for 3 to 5 minutes, then serve.

Will serve 6.

Spiral Cut Ham With Cranberry Orange Mustard Glaze Recipe

6 lb spiral cut, smoked cooked ham, sodium reduced
1 cup cranberry orange relish
2 Tbsp brown or other natural ground mustard

Preheat oven to 350 degrees.

Put a rack in a roasting pan and place ham on rack, then cover the pan with aluminum foil, sealing around the edges of the pan.

Bake in preheated oven for 1 to 1-1/2 hour or until ham is heated through.

When ham is done, remove from oven and remove foil.

In a bowl, whisk together the cranberry orange relish and mustard until smooth.

Spoon the glaze evenly over the ham in the baking pan, then put pan back in the oven and continue baking (uncovered) for 30 minutes. Spoon the drippings from the glaze back onto the ham several times during this period.

Remove ham from oven and let rest for 5 minutes.

Slice and serve with sides.

Will serve 8 to 10.

Herbed Apple Stuffed Mushrooms Recipe

20 large white button mushrooms
1 Tbsp soy sauce
2 tsp olive oil, divided
3 tsp good balsamic vinegar, divided
1 stalk celery, finely diced
1 tart apple, peeled, cored, finely diced
2 Tbsp finely chopped parsley
1/4 tsp dried oregano
1/4 tsp dried basil
kosher salt and black pepper to taste
2 tsp butter
1/2 cup whole wheat bread crumbs
2 Tbsp grated Parmesan cheese
2 tsp vegetable stock

Remove stems from the mushrooms, chop the stems up and set aside.

In large bowl, stir together the soy sauce, 1 tsp of the olive oil, and 1 tsp of the balsamic vinegar, until well blended. Gently add the mushroom caps to the bowl and use your hands to turn the caps over until they are completely coated with the mixture.

Get out a large baking sheet and lightly spray it with cooking oil, then gently remove the mushroom caps from the mixture, let any excess drip off, then place open side up on the baking sheet; set aside.

Prepare the filling:  In a heavy skillet over medium heat, pour in the remaining 1 tsp olive oil, add the chopped mushroom stems, celery, apple, parsley, oregano, and basil, and stir, cooking just until veggies soften, then add salt and pepper to taste.

Stir in the butter and bread crumbs until the butter melts, then dump mixture into a bowl and add the Parmesan and the vegetable stock, stirring to combine.

Stuff the mushrooms: Take a tablespoon and gently fill each mushroom cap on the baking sheet with the apple mixture until it is used up. Take the remaining 2 tsp balsamic vinegar and drizzle over the top of each stuffed mushroom.

Add butter and bread crumbs.  Stir to combine and melt butter.  Transfer to bowl.  Add Parmesan and vegetable stock.  Stuff each mushroom with a slightly rounded Tbsp of filling. Brush remaining balsamic vinegar over top of each mushroom. 

Preheat oven to 450 degrees, then put mushrooms in and bake for 25 to 30 minutes or until bubbling hot.

Remove and let cool slightly before serving.

Will serve 10 or more on a buffet or as an appetizer.

Herbed Accordion Sliced Potatoes Recipe

8 large Yukon Gold potatoes
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp minced fresh flat-leaf parsley
1 tsp minced fresh thyme

Preheat your oven to 450 degrees.

Scrub the potatoes well, then carefully make thin slices across but not going all the way through.

Place in a baking dish, cut side up, cover the dish with foil and bake in the preheated oven for 15 minutes, just until softened slightly, then remove from oven to complete recipe.

Slightly pull open the sliced parts of the potatoes and drizzle in the olive oil, then sprinkle the salt and pepper evenly over and inside the potatoes.

Put back in oven and bake, uncovered, for 20 to 30 minutes or until the potatoes are soft and a bit browned.

Remove and sprinkle the potatoes evenly with the parsley and thyme, add a pinch or so of salt if desired, then serve.

Will serve 8.

Healthy Holiday Orange Cranberry Punch Recipe

4 cups orange juice
2 cups cranberry juice
4 cups club soda (or any good sparkling water)
1 orange, sliced into thin circles
1 lime, sliced into thin circles

In large punch bowl, stir together both juices, then add the club soda just before serving and top with the orange and lime slices. Serve ladled into cups filled with ice cubes. May garnish with more slices of fruit if desired.

Will make 18 to 20 small servings.

Healthy Holiday Layered Sweet Potato Casserole Recipe

4 medium sweet potatoes
1/4 cup real maple syrup
1 tsp whole wheat flour
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 small orange, zested and juiced
1/4 to 1/2 cup finely chopped pecans

Peel and slice the sweet potatoes into thin circles, then put them in a large pot of cold water over medium-high heat and bring to a boil, reduce the heat to medium and boil gently until the sweet potatoes are knife tender, about 8 to 10 minutes; drain well and let cool slightly.

Preheat oven to 350 degrees and lightly oil a medium casserole dish.

In a bowl, stir together the maple syrup, flour, salt, cinnamon, and nutmeg until the flour is dissolved, then add the zest and juice from the orange and stir to combine.

Put half the sweet potatoes in the casserole, pour half the liquid over, then put the other half the sweet potatoes in and pour the remaining liquid over the top.

Bake, uncovered, in preheated oven for 25 to 30 minutes until the top is lightly browned and the sweet potatoes are fork tender.

Scatter the finely chopped pecans evenly over the completed casserole and serve hot.

Will serve 4 to 6.