Classic Thanksgiving Stuffing

3/4 cup (1½ sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2½ cups chopped yellow onions

1½ cups ¼-inch slices celery

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2½ cups low-sodium chicken broth, divided

2 large eggs

Step 1

Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool. Transfer to a very large bowl.

Step 2

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat. Add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread. Stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Step 3

Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture and fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

Step 4

Remove foil and continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

Do Ahead:

Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

Simplified Italian Wedding Soup

1lb ground Italian Sausage

3 cloves garlic, minced

2 carrots, peeled and diced

8 cups chicken broth (pick one that has good flavor)

10-12 oz tortellini

2 cups fresh spinach, chopping optional

salt and pepper to taste

parmesan cheese for garnish, optional

Brown sausage in a stock pot and drain. Add garlic and heat for 30 seconds. Add carrots and broth and bring to a boil. Simmer for 10 min, or until carrot is tender. Add tortellini and cook until tender (just a few minutes). Taste broth and season with salt and pepper. Right before serving, add the spinach and stir. Serve hot with parmesan cheese.

Serves 6-8

Caesar Dressing

1/2 cup mayo

2 tsp dijon mustard

2 tsp worcestershire

2 garlic cloves

3 tbsp lemon juice

1/2 tsp salt

1/2 tsp pepper

1/2 cup extra light tasting olive oil

1/2 cup grated parmesan

Add mayo, dijon, worcestershire, garlic, lemon juice, salt, and pepper to a food processor and blend until smooth. With food processor running, slowly drizzle in olive oil. Add parmesan and give it a few pulses. Transfer to a jar and refrigerate until ready to use.

Peanut Sauce

1/2 cup peanut butter

1/4 cup soy sauce

2 Tbsp honey

2 cloves garlic

1/2 tsp cayenne pepper

1/4 tsp ground ginger

1/3 cup hot water

Whisk everything together. Makes a couple cups.

Air Fryer Honey Salmon

 4 salmon fillets (~1/2 lb-1 lb)

1 Tbsp soy sauce or coconut aminos

1 1/2 tsp sesame oil

1/4 tsp salt

1/4 tsp pepper

1 Tbsp honey

1 tsp sesame seeds

1. Place salmon fillets into a shallow dish. Whisk soy sauce, oil, salt, and pepper in a small bowl.

2. Pour the sauce mixture over the salmon fillets and gently rub all over, flipping the salmon a few times to coat. Marinate in the refrigerator for 15 minutes.

3. Place fillets into preheated air fryer, skin side down, and cook at 400 for 8 minutes.

4. Open the air fryer and brush fillets with honey and sprinkle with sesame seeds. Cook for 2 more minutes.

To reheat, place in preheated air fryer at 350 for 5 minutes.

Best Tater Tot Hotdish

2 lbs lean ground beef

1 yellow onion, chopped

4 cloves garlic, minced

2 tbsp worcestershire sauce

15oz can peas

15oz can whole kernel corn

2 cans cream of mushroom soup

2-3 cups shredded cheddar cheese

2 lb bag frozen tater tots

Salt & pepper to taste

Preheat oven to 375.

Lightly grease a 9x13 baking dish with cooking spray. Set aside.

Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes.

Add the garlic and cook for 1 minute.

Stir in worcestershire and season with salt and pepper.

Transfer ground beef mixture to the baking dish and spread evenly.

Top with cream of mushroom soup and spread evenly.

Add peas and corn, followed by the cheese.

Top with tater tots.

Bake for 40 minutes or until tater tots are golden brown and cheese is melted.

Arugula and Tomato Salad

1 pint cherry tomatoes, cut lengthwise

Salt and pepper

2 Tbsp extra virgin olive oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon rice wine vinegar

1 package baby arugula

In a small bowl combine tomatoes and a big pinch of salt. Toss to coat well. Add olive oil, lemon zest and juice, vinegar, and pepper. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.

Place arugula in a large bowl. Spoon out the tomatoes from the dressing and add to the greens, lightly tossing. Add dressing by the spoonful to taste, until the arugula is lightly dressed. Add more salt and pepper if desired.

This is my favorite simple, fresh salad ever!

{From Rachel Ray}

Allison's Go-To Slow Cooker Chili

2 Tbsp oil 

2 yellow onions, chopped

2 red peppers, chopped

4-6 garlic cloves, minced

1 Tbsp cumin

1/4 cup chili powder

2 lbs lean ground beef

1.5 tsp salt

1/2 tsp sugar (optional)

1 (28 oz) can diced tomatoes

1 (28 oz) can tomato sauce

2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)

4 oz can mild green chiles

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.

Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.

Serves 6-8.

Greek Yogurt Ranch Dip

1 cup Greek yogurt
1 tbsp red wine vinegar
1/2 tsp dried chives
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
pinch of pepper

Mix all ingredients and thin with milk if desired.

Cilantro Ranch Sauce

1/2 cup greek yogurt
1 tbsp apple cider vinegar plus more to taste
1/2 bunch cilantro
2 cloves garlic peeled
5 basil leaves
salt & pepper to taste

Combine all ingredients in a food processor. Add water or milk to thin if desired.

{Recipe adapted from This Savory Vegan}

Taco Rice

1 tbsp olive oil
1 red bell pepper chopped
1/2 red onion chopped
3-4 cups brown rice cooked (1 cup uncooked)
1 cup frozen corn
1 15-ounce can black beans, rinsed
1 tbsp taco seasoning
1/4 cup salsa

Heat olive oil in a pan over medium heat. Add bell pepper and onion to the pan and sauté for 5 minutes. Add the remaining ingredients and toss to combine. Turn heat to low and stir occasionally until warmed.

This makes a good side on its own or you can put it in your tacos or burritos!

Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.

Susan's Spicy Sausage Cheese Dip

2 blocks cream cheese
1 lb Jimmy Dean hot pork sausage
1 can Rotel diced tomatoes with green chilies
1 can sliced black olives

Cook sausage on the stove. Remove from the pan and set aside. Melt cream cheese in the pan. Add sausage back in along with tomatoes and olives. Serve immediately or transfer to a crock pot to keep warm. Serve with tortilla chips or crackers.

Baked Oatmeal

1.5 cups quick cooking oats (or gluten free oats)
1/4 cup packed brown sugar
3/4 cup milk (or milk alternative)
1/4 cup melted butter (or margarine or dairy free margarine)
1 egg
1/2 cup peanut butter or almond butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla

Preheat oven to 350. Grease an 8x8 pan. Mix all ingredients together in a large bowl. Spread evenly into pan and bake for 20-25 minutes, until edges are golden brown. Serve warm out of the oven or let it cool completely and cut into bars.

Note: Mix in raisins, chocolate chips, or whatever sounds good.

{Recipe from: A Few Shortcuts}

Blueberry Almond Breakfast Cookies

2 bananas, mashed
2 eggs
1/4 cup ground flaxseed
1 cup almond flour
2 tsp vanilla
1/2 tsp ground cinnamon
2 pinches salt
1/2 cup blueberries
1/4 cup slivered almonds

Preheat oven to 350. Whisk together bananas, eggs, flaxseed, almond flour, vanilla, cinnamon, and salt. Fold in blueberries. Spoon onto a parchment-lined baking sheet, measuring about 2 Tbsp per cookie, making 12 cookies. Sprinkle with almonds. Bake for 15-18 minutes, until puffed up and resembling a muffin top. Let cool on a wire rack.

{Recipe doubled from Clean Eating}

Greek Pasta Salad

For the salad:
1-1.5 cup uncooked short whole wheat pasta (rotini, penne, etc.)
1 pint cherry tomatoes, halved if large
1 cucumber, peeled and cubed
1 bell pepper (not green), chopped
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained (optional)
1 jar kalamata olives, drained
1/2 cup crumbled feta

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed and minced
1 tsp dried oregano
3 pinches salt
black pepper to taste
honey to taste

Oregano chicken (optional):
1 lemon, juiced
2 Tbsp extra virgin olive oil
1 tsp dried oregano
couple pinches of salt
black pepper to taste
4 chicken breasts (about 1.5 lbs)

Cook the pasta al dente per package directions, drain, rinse thoroughly in cold water to cool. Add all salad ingredients to a large bowl. In a jar or bowl, shake or whisk together all dressing ingredients. Add dressing to the salad and toss well. Serve at room temperature. Leftovers keep for a few days.

Optional chicken: Mix marinade ingredients together. Place marinade with chicken in a shallow dish and let sit in the fridge for up to 4 hours. Grill (or bake) and slice or cube. Chill and add to salad.

Serves 8-10 as a side, or 4-6 as a main dish.

Notes: Dressing and salad can be made up to two days ahead. Store separately in fridge. Let dressing sit on the counter to liquify for half an hour. Mix dressing into salad about half an hour before serving and let sit at room temp.

Pasta can be omitted to make this gluten-free, or gluten-free pasta can be substituted. Romaine can be added if desired.

{Recipe adapted from Food Network}

Slow Cooker White Chicken Chili (dairy free)

1.5-2 lbs chicken
2 cans cannellini beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 yellow onion, diced
2 cloves garlic, minced
1 16oz jar salsa verde
1 Tbsp cumin
1 tsp dried oregano
1/4 tsp black pepper
4 cups chicken broth or stock
limes
avocado
cilantro

Add everything except the limes, avocado, and cilantro to a slow cooker and give it a quick stir. Cook on high for 4 hours. After 4 hours, remove the chicken and shred, then place it back into the slow cooker and stir it all together. Top each bowl with fresh squeezed lime juice, cubed avocado, and cilantro.

Jambalaya

1 pkg andouille sausage, sliced
1 lb chicken breast, cubed
4 garlic cloves, minced
2 yellow onions, diced
2 green peppers, diced
1 head cauliflower, riced
1 6oz can tomato paste
2 14oz cans diced tomatoes, undrained
2 cups chicken broth or stock
4 Tbsp olive oil
2 tsp paprika
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add garlic until it becomes fragrant then add onion and green bell pepper to begin to cook down. Once onion in translucent, add cauliflower, broth, chicken, and sausage. Mix together. Cover and let cook for about 5 minutes. Add tomatoes, tomato paste, and spices. Stir to incorporate. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.

This makes great leftovers and freezes really well!

Serves 6-8

Notes: To rice my cauliflower I put it through the shredder attachment of my food processor. The only thing spicy in this recipe is the sausage - If you want it spicier add 1 tsp cayenne. Would be great with  shrimp added!

Thai Veggie & Quinoa Salad

Salad:
1 cup uncooked quinoa, prepared
2 stalks of broccoli, florets chopped into small pieces

2 large green onions, sliced

1 red pepper, diced

1 red onion, diced

2 handfuls of shredded carrots (about 1 cup)

1/2 cup peanuts (optional but recommended)

Handful of cilantro, chopped

Dressing:

3 limes, zest and juice

3 tsp sesame seeds

3 Tbsp soy sauce (or gluten free tamari)

3 Tbsp sesame oil

3 Tbsp rice vinegar

6 cloves garlic, minced

2 inches fresh ginger, peeled and minced

Combine all salad ingredients in a large bowl. In a separate bowl or mason jar, whisk or shake together all dressing ingredients. Slowly add dressing to salad, tasting as you go, until it tastes how you like it.

Serves 8 as a side.

{recipe adapted from Avocado Pesto}