Ingredients

• ⅓ cup granulated sugar
• ¼ cup cornstarch 
• 3 T unsweetened cocoa powder
• ¹/₈ tsp. salt
• 2 cups nonfat milk
• 2 T semisweet chocolate chips
• 1 tsp. vanilla extract
• 1½ cups lite whipped cream
• Optional garnish: fresh raspberries, blueberries, strawberries or grated dark chocolate

Directions

• Whisk together sugar, cornstarch, cocoa and salt in a medium saucepan. Whisk until combined and whisk in milk until thoroughly blended. 
• Heat mixture over medium heat, whisking constantly 10–15 minutes until mixture boils and slightly thickens. Remove from heat and whisk in chocolate chips and vanilla until smooth.  
• Transfer pudding to a medium bowl. Cover with plastic wrap, touching the pudding surface to prevent a film on top. Refrigerate at least 2 hours or overnight. 
• Spoon chilled pudding in individual serving glasses, creating a layer of whipped cream in the middle and on top. Add an optional garnish of fresh raspberries, blueberries, strawberries or grated dark chocolate.

Nutrition Information

Servings Per Recipe: 6 

Per Serving: 183 calories; protein 3.4g; total carbohydrate 28.9g; total fat 6.5g; saturated fat 5.1g; cholesterol 2mg; sodium 100 mg; dietary fiber 1.2g; total sugars 21.9g; calcium 105mg; potassium 172mg

Ingredients

• 1 qt. cranberry juice
• 2 cups unsweetened pineapple juice
• 1/3 cup white sugar
• 3 T. almond extract
• 1 bottle ginger ale (2 liter)

Directions

• In a large container, thoroughly mix cranberry juice, pineapple juice, sugar and almond extract. Refrigerate for 1 day. 
• To serve, pour punch mixture into a punch bowl or serving pitcher. Stir in ginger ale. Optional: garnish with cranberries and orange slices.

Nutrition Information
Servings Per Recipe: 32 (4 oz. serving)

Per Serving: 58 calories; protein 0g; carbohydrates 14g; sugars 13g; total fat 0g; sodium 8mg; vitamin C 15mg; potassium 25mg

Ingredients

1 T coarsely chopped almonds, unsalted
2 dried orange slices, minced
4 oz. log honey goat cheese

Directions

• Unwrap cheese log and leave it out at room temperature until lightly softened.  
• Mix almonds and orange pieces together on a plate. 
• Roll cheese log in the almond and orange mixture until evenly coated. Serve with assorted crackers.

Nutrition Information
Servings Per Recipe: 4 
Per Serving: 117 calories; protein 6.5g; carbohydrates 2.3g; total fat 9.2g; cholesterol 22.4 mg; dietary fiber 1g; sodium 146.3mg

Ingredients

1 ½ (16 oz.) packages mixed baby salad greens
1 ¼ cups unsalted pecans
8 oz. dried cherries
4 oz. Parmesan cheese, shaved
½ cup balsamic vinaigrette salad dressing, or to taste

Directions

• In a large bowl, mix the salad greens with the pecans, dried cherries and Parmesan cheese. 
• Drizzle the vinaigrette over the salad and toss to coat evenly.• Option: Garnish with mozzarella or feta cheese pieces (not included in nutrition information).

Nutrition Information
Servings Per Recipe: 8
Per Serving: 330.1 calories; protein 9.8g; carbohydrates 25.2g; dietary fiber 5.7g; sugars 13.7g; fat 21.9g; saturated fat 4.1g; cholesterol 10.2mg; sodium 440.5mg

Ingredients

1 lb. green beans, blanched
1 tsp. olive oil
1 shallot, finely chopped
1½ cup dry sherry wine
½ cup sherry vinegar
2 T brown sugar
1 T unsalted butter, cold
½ tsp. each salt and pepper

Directions

• Heat olive oil in a medium saucepan over medium-high heat. Add the chopped shallot and cook until tender, about 4-5 minutes. 
• Add the sherry wine, sherry vinegar and brown sugar to the pan. Simmer about 15-20 minutes until the mixture is reduced by three-fourths and syrupy.
• Whisk in butter and toss with the blanched green beans, adding in the salt and pepper.

Nutrition Information
Servings Per Recipe: 4 
Per Serving: 165 calories; protein 2.3 g ; carbohydrates 15.9 g; dietary fiber 3.9 g; sugars 6.7 g; fat 4.2 g; saturated fat 2.0 g; cholesterol 8 mg; sodium 324 mg

Traditional favorite for those cooler temperatures ahead.

Ingredients

3 T.  vegetable oil
2 lb. cubed beef stew meat
4 beef bouillon cubes, crumbled

4 cups water
1 tsp. dried parsley
1 tsp. dried rosemary
½ tsp. ground black pepper
4 carrots, chopped into 1-inch pieces
4 celery stalks, chopped into 1-inch pieces
3 large potatoes, peeled and cubed
1 large onion, chopped
2 tsp. cornstarch
2 tsp. cold water

Directions

• Heat oil in Dutch oven or a large pot over medium-high heat. Add the beef and cook until thoroughly browned. 
• Dissolve the beef bouillon in the 4 cups of water and pour into the pot. Stir in the parsley, rosemary and pepper. Bring to a boil then reduce heat to low, cover and simmer for 1 hour. Stir in carrots, celery, potatoes and onion. 
• Mix the cornstarch in 2 teaspoons of cold water until smoothly dissolved. Stir the cornstarch mixture into the stew. Cover and simmer about 1 hour until the beef is tender. 

Nutrition Information
Servings Per Recipe: 10 

Per Serving: 401.1 calories; protein 27.2g; carbohydrates 24.9g; dietary fiber 3g; sugars 2.9g; fat 21.2g; saturated fat 7.4g; cholesterol 79mg; sodium 436.3mg

Deliciously moist and hearty for any meal or snack.

Ingredients

½ cup buttermilk (for substitute use: ½ cup milk and 1 ½ tsp. white vinegar) 
½ cup all-purpose flour
½ cup whole wheat flour
½ cup quick cooking oats
½ cup packed brown sugar
¼ cup white sugar
1 tsp. baking soda
½ tsp. baking powder
½ tsp. ground ginger
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 cup canned pumpkin
2 T. vegetable oil 
1 egg
½ cup coarsely chopped fresh cranberries
¼ cup coarsely chopped dried cranberries

Directions

• Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
• If not using buttermilk, mix the substitute milk and white vinegar into a small bowl and set aside. 
• Mix both flours, oats, baking soda, baking powder, ginger, cinnamon, nutmeg and salt in a medium bowl. 
• Whisk pumpkin, brown sugar, white sugar, vegetable oil and egg in a large bowl. Beat in the buttermilk/milk-vinegar combination until smooth. Gently combine the flour mixture into the pumpkin mixture. Fold in chopped fresh and dried cranberries. 
• Spoon batter into lined muffin cups. Bake the muffins in the 375°F oven for about 25 minutes. Test doneness by inserting a toothpick into the center of a muffin until the toothpick comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack for full cooling. 

Nutrition Information

Servings Per Recipe: 12 
Per Serving: 148.6 calories; protein 2.8g; carbohydrates 28.1g; dietary fiber 2.1g; sugars 16.1g; fat 3.4g; saturated fat 0.7g; cholesterol 16.3mg; sodium 236.1mg

Scrumptious apple spread makes an appetizing gift too. 

Ingredients

• 5 ½ lb. of apples (peeled, cored and chopped) 
  Some of the best apples to use are Golden Delicious, Fuji, Gala and McIntosh.
• 4 cups sugar, adjust as needed depending on the sweetness of the apples
• 2 ¼ tsp. cinnamon
• ¼ tsp. salt
• ¼ tsp. cloves

Directions

• Wash apples before peeling, coring and finely chopping. For an added vitamin boost, you may want to leave on the apple skins.
• Add the chopped apples to the slow cooker’s cooking vessel.
• In a medium bowl, mix the sugar, cinnamon, salt and cloves. Pour the mixture into the slow cooker and mix thoroughly with the apples. 
• Cover the slow cooker and cook on high for an hour. 
• Reduce the heat to low and cook the apple mixture for 9 to 11 hours. Stir occasionally until the mixture is a thick, dark brown sauce. 
• Uncover the pot and allow to cook another hour on low. 
• Continue stirring occasionally with a whisk to improve the smoothness. Check for doneness by taking out a portion on a spoon and sampling for texture and taste. 
• When the apple butter is fully cooked, transfer to clean, sterile jars, cover and store in the refrigerator or freeze. Apple butter in the fridge lasts up to a month; apple butter stored in the freezer can last up to a year.

Nutrition Information
Servings Per Recipe: 128 

Per Serving: 28 calories; total fat 0 gm; saturated fat 0 gm; sodium 0 gm; total carbohydrate 7.6 gm; dietary fiber .25 gm; total sugars 7.25 gm; protein 0 gm

A few chilis can compete with this mouthwatering crowd-pleaser.

Ingredients

• 1 lb. lean ground turkey
• ¾ cup chopped onion
• ¾ cup chopped green pepper
• ½ cup chopped celery
• 2 TB chili powder
• 1 tsp. ground cumin
• ¼ tsp. pepper   
• ¼ tsp. cayenne pepper
• 2 cans (14 ½ oz. each) no-salt-added diced tomatoes, undrained
• 1 jar (24 oz.) pasta sauce
• 1 can (16 oz.) hot chili beans, undrained
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 ½ cups water
• ½ cup frozen corn

Optional toppings: shredded cheese, sour cream, green onion, cubed avocado, diced jalapeno peppers, corn chips or crackers.

Directions

1. In a large skillet, cook turkey with onion, green pepper and celery over medium-high heat, 6-8 minutes. Make sure to the turkey crumbles into smaller pieces.
2. Transfer mixture to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn.
3. Cook, covered, on high 1 hour. Reduce setting to low and cook 5-6 hours or until flavors are blended.
4. Stir in kidney and pinto beans. Cook, covered, on low for another 30 minutes.
5. Optional: serve with shredded cheese, sour cream, green onion, avocado, jalapeno, corn chips or crackers.

Nutrition Facts

Servings Per Recipe: 12 (3 quarts)

Per Serving: 200 calories; protein 15g; carbohydrates 29g (sugars 8g; dietary fiber 8g), saturated fat 1g; unsaturated fat 3g; cholesterol 26mg; sodium 535mg