Cheap and Wicked Good! Budget-Friendly Holiday Cookbook

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Cheap and Wicked Good!

Budget-Friendly Holiday Cookbook

Quick and Easy Recipes for the Holidays

Louise Davidson

All rights reserved © 2022 by Louise Davidson and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder.

www.TheCookbookPublisher.com

CONTENTS COOKING BUDGET-FRIENDLY MEALS DURING THE HOLIDAYS Tips For Eating Well on A Budget What to Buy What to Skip APPETIZERS AND PARTY FOOD Bacon-Wrapped Jalapeños Stuffed Mushrooms Caramelized Onion Dip Cream Cheese Pumpkin Bruschetta Bacon-Wrapped Water Chestnuts Parmesan-Crusted Brussels Sprouts with Dip Spinach Artichoke Dip Cream Cheese Shrimp Dip Deviled Eggs Perfect Guacamole Baked Brie Cheddar and Onion Cheese Ball Pull-Apart Cheese Bread Swedish Meatballs Pigs in a Blanket Beef Empanadas Baked Coconut Shrimp Grilled Scallops Smoked Salmon Smoked Salmon Bites Bacon-Wrapped Scallops SOUPS

Budget Vegetable Broth Budget Chicken Broth Budget Beef Stock French Onion Soup Butternut Squash Soup Split Pea Soup Slow-Cooked French Canadian Pea Soup Cheesy Cauliflower Soup Creamy Tomato Soup Mushroom Soup Sweet Potato Soup Potato Leek Soup Beer Cheese Soup Beef Macaroni Soup CHICKEN AND TURKEY Balsamic Cranberry Roasted Chicken Lemon and Herb Roasted Chicken Buffalo Turkey Meatballs Marinated Chicken Legs White Wine Coq au Vin Southern Baked Chicken One-Pan Roasted Chicken with Fall Vegetables Honey Mustard Chicken Bake Cranberry Stuffed Turkey Breast Roasted Turkey with Cherry BBQ Sauce Orange and Honey Roasted Turkey Breasts Turkey Patties with Cranberry Dressing Next Level Roasted Turkey Roasted Turkey with Lemon and Garlic Bacon-Wrapped Turkey Roll

BEEF, PORK, AND LAMB Sloppy Joes Sautéed Beef, Cabbage, and Rice Beef Taco Pasta Christmassy Meatloaf Ground Beef Wellington Slow Cooked Christmas Beef Roast Beef Stew with Carrots and Potatoes Over the Top Beef Stew Honey Garlic Pork Chops Cinnamon Apple Pork Chops Christmas Pork Belly with Crackling Sticky Christmas Glazed Ham Maple-Glazed Ham Rosemary Garlic Ground Lamb and Potatoes Easy Lamb Stir Fry FISH AND SEAFOOD Tuna Pasta Salad Lemon Garlic Tilapia Herb-Crusted Tilapia with Lemon Potatoes Air Fryer Tilapia Shrimp with Parmesan Crusted Brussels Sprouts Fish Cakes Grilled Orange Garlic Tilapia Broccoli and Shrimp Stir Fry VEGETARIAN Mushroom and Leek Quiche Mushroom Risotto Butternut Squash Ravioli with Sage and Pecan Butter Sauce Brussels Sprouts Pasta

Stuffed Butternut Squash Mushroom and Spinach Lasagna Onion and Mushroom Galette Creamed Spinach Gratin Brussels Sprouts and Kale Salad Roasted Balsamic Brussels Sprouts with Cranberries SIDE DISHES Herbed Carrots Cheesy Sprout Gratin Ultimate Roasted Potatoes Easy Sweet Potato Casserole Traditional Sweet Potato Casserole Easy Green Bean Casserole Easy Stuffing No-Knead Crusty Bread Brown Butter Carrots and Brussels Sprouts Sage and Onion Yorkshire Pudding Crunchy Parsnips Roasted Vegetables Spiced Red Cabbage Bread Sauce Scalloped Potatoes Sticky Port Gravy Cranberry Sauce Christmas Slaw Crispy Christmas Kale Parmesan Roasted Potatoes Cheesy Leeks Brussels Sprouts with Bacon and Cranberries DESSERTS

Gingerbread Bundt Cake Yogurt Fruit Cake Double Chocolate Loaf Cake Lemon Loaf with Lemon Glaze Pavlova Cake No-Bake Caramel Cheesecake Holiday Brownies Peanut Butter Balls Eggnog Pie Coconut Cream Pie No-Bake Chocolate Tart Apple Brown Betties Espresso Panna Cotta Pumpkin Pudding Cinnamon Sugar Doughnuts Easy Sugar Cookies Gingerbread Man Cookies Soft and Chewy Ginger Cookies Chocolate Crinkle Cookies Chocolate and Peppermint Christmas Bark YOUR FREE GIFT! REVIEW ALSO BY LOUISE DAVIDSON APPENDIX Cooking Conversion Charts

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COOKING BUDGET-FRIENDLY MEALS DURING THE HOLIDAYS Pig in a BlanketBacon-Wrapped J When we think about the holiday season, it means Thanksgiving and Christmas as well as the celebration for the New Year too. A lot of the recipes in this cookbook are inspired by everyday cooking which can also be a great way to celebrate the holidays. Every recipe is tested and are foolproof and will help you to become a better cook. Even beginners in cooking can easily follow the recipes. In this cookbook, you will find some appetizers, starters, and party foods. You will also find amazing poultry recipes that are great especially around Thanksgiving, but that doesn’t mean you cannot have a roasted turkey around Christmastime, either. Another category is meat where beef, pork, and lamb, all with more affordable cuts, can be the stars of holiday recipes. It’s worth mentioning that stewing beef and beef chuck are the cheapest parts of the beef and you can use them to make amazing meals for the whole families. Lamb, we all know, can be an expensive meat, but ground lamb is less expensive, and you can find it in every supermarket. You will also find a fish and seafood category where we use less expensive products but still pack lots of flavor. There is even a way to make smoked salmon at home to impress your guess as long as you buy your salmon on sale! Tt makes a perfect budget-friendly smoked salmon dish for your friends and family will happily share. Another delicious category is the side dishes that are a must at every dinner party. Vegetarian dishes are included for your guests that prefer a plant-based diet. Finally, can you have a holiday feast without including a dessert. Of course not, your find many affordable desserts to make over the holidays including pies, cookies, cakes, and more. All the recipes have one thing in common, which is that they are made with budget-friendly ingredients.

Many of the recipes can be made ahead of time, which will save you time and stress in the kitchen. So, grab your grocery shopping list and cook everything you can in advance to have more free time on the serving day. I hope that this cookbook will help you plan this year’s holiday celebrations, so when the guests arrive, you will have fewer things to do and can spend more time chatting with your loved ones. Make your favorite welcome cocktail or punch, and let the party begin!

COOKING ON A BUDGET Everyone needs to save money sometimes, and cutting down on restaurant meals in favor of budget-friendly home cooking is an excellent way to do it. The great news is that this doesn't mean you have to settle for macaroni and cheese or packaged ramen. The diverse and delicious recipes in this book all contain five ingredients or less, and each meal can be prepared for ten dollars or less—in some cases, much less! Nor do you have to sacrifice your health to eat economically. Everything here is far healthier than TV dinners and fast food—things you'll be happy to see your family eating and enjoying. For added convenience, many of these recipes share one or more ingredients, making it easy to shop once and have what you need to make meals throughout the week. When you’re on a budget, food can be a major challenge. We’re busy; we have to eat! When you’re on your way home from work and people are hungry, it can be very tempting to hit the drive-thru and blow 25 on something that will fill you up quickly. But don’t! We can show you how to stretch that 25 to feed your family well with much less. It’s well known that hungry people eat to be full – and not necessarily to be healthy or to save money. That’s why we don’t shop with empty bellies if that’s possible to avoid. However, with these recipes, cooking methods, and shopping tips, we can show you how to plan ahead so your food budget covers what you need. The great news is that you’d never guess how inexpensive these meals really are. For some, the very thought of preparing a healthy meal is an obstacle. So much mess and bother! It’s easier to take something out of the freezer and toss it in the oven. The photos on the boxes of frozen meals show lots of colorful vegetables, but what’s inside usually looks quite a bit different. Besides, they’re loaded with preservatives, salt, and sugar, and they usually can cost more than fresh. This collection of inexpensive meals has another huge advantage – each

recipe has only a few ingredients! There won’t be a whole lot of peeling and chopping, mixing, or getting out every single container in your kitchen to get a teaspoon of this or a cup of that. These recipes are simple. They are designed around a few main foods, with only the addition of some healthy oils or spices. It’s food the way it was meant to be enjoyed. And time isn’t the only thing you’ll be saving. When you are using only a few main ingredients, you’ll save money as well! You’ll be surprised to learn what you can prepare on a budget! We will show you how to combine staple ingredients with a variety of vegetables and spices to create healthy meals that you’ll be proud to serve during the holidays. Our recipes include things like Caramelized Onion Dip, French Onion Soup, Sage and Onion Yorkshire Pudding, Balsamic Cranberry Roasted Chicken, Cinnamon Apple Pork Chops, Maple Glazed Ham, and Gingerbread Bundt Cake; there is no compromise on quality or flavor needed. Just some planning and a tiny bit of effort.

Tips For Eating Well on A Budget Plan Ahead! If you know what you plan to serve for dinner, then there is less chance you’ll feel frustrated and make an unhealthy choice. You’ll also have the opportunity to make sure you have what you need on hand, and less of your food will go to waste. Be stocked up, Buy Common Things in Bulk Over time, it pays to build up a stockpile of inexpensive, common ingredients that keep well, like eggs, pasta, flour, dried and canned beans, spices, and so on. This way you’ll have more options for what to prepare. Shelling out for a larger bag of oats can save you money in the long run, and you can use them for breakfast cereal, muffins, cookies, and even homemade granola bars. Shop the Sales! Eat what’s on sale, and stock up if you can. There are some things you know

you’ll need, and you can save money here. For instance, one can of soup makes two school lunches, and these can be bought for 0.99 on sale. Also, remember to choose generic brands whenever you can. Eat Less Meat We all know we should eat less meat, and there’s a big saving to be had here once you know what to make. Instead of serving whole cuts of meat, prepare a soup, casserole, or stir-fry with meat in it. You’ll save a bundle, people will be full, and it’s better for them! Beans, seeds, and eggs make excellent meat substitutions, depending on the food category. Try chopped eggs or sunflower seeds on your salad, for instance, or make a stew using lots of vegetables, barley, and beans instead of meat. Beans can be used in stir-fries as well. Use a Slow Cooker If you invest in a slow cooker, you can make delicious, hearty meals using less expensive cuts of meat. Use Leftovers You’ve already used the ingredients and spent the time and energy to prepare a meal, so don’t let the leftovers go to waste. Here are some easy ways to jazz things up:

Single portions can be eaten as school or work lunches, or even frozen for later use. A bit of salad can go into a flour tortilla with some cheese to make a nice wrap – or use leftover rice to make a burrito! One generous serving of leftover casserole can feed four people if you add a can of tomatoes or mixed veggies, some milk, or some broth. Instant soup! Some nice crusty bread on the side rounds it out nicely.

What to Buy

Fruit and Vegetables Fresh fruits and vegetables are always the best choices, but we suggest buying them in small amounts more frequently; this way, they won’t go bad in the fridge as often. Buy what’s in season, and if you can parboil and freeze some, go for it! Canned vegetables will keep for a long time, but they can be higher in salt. Canned fruits are also handy, but are often packed in syrup. Choose frozen when they’re not in season, and buy extra when they’re on sale. They keep beautifully and cook up in just moments. Whole Grain Breads Bakery whole grain or rustic breads can bring so much to a meal, even if it’s just a breakfast of toast and tea. Find a kind you like, and buy that – you can slice it and keep it frozen if you think you won’t finish it while it’s still fresh. Whole grains’ complex carbohydrates will take longer for your body to break down, so not only will you feel like you’re splurging, you’ll stay full longer. Eggs If you’re looking for an inexpensive and versatile source of protein, the humble egg is just what you need. They’re less than fifty cents each, and they can be prepared so many different ways, so you can’t really buy too many. Whole Grains When you shop for flour, oats, rice, barley, pasta, and quinoa, you’ll always save money buying a larger quantity. These healthy grains don’t spoil easily, and they’ll be very useful in the recipes in this book. Popcorn kernels can be bought in bulk as well, and popcorn made in an air popper is infinitely better for you than the packaged microwave bags – and also very economical. So save your money – you can always choose to spend a little more on real butter to put on it. Pro tip: You can make popcorn in a brown paper bag in the microwave! No oils are required. Put ⅓ cup in a lunch bag, fold the top closed, and give it a

try! Dried Beans and Lentils Dried beans need to be soaked overnight and simmered, but they’re worth it because they’re so inexpensive – and they’re loaded with fiber and protein that will keep you feeling full. (Did you know you can freeze cooked beans? You can!) Lentils may be more of an acquired taste, but they cook faster and they’re absolutely loaded with nutrition. Curries, soups, and stews all benefit from a handful of these bargain beauties. Dried beans and lentils will keep for years in a dry, dark cupboard, so be sure to have some on hand. Bulk stores carry these as well. Plain Yogurt You might not have noticed, but the little cups of sweetened yogurt that you’re buying are actually pretty pricey. Instead of these, try getting the bigger container of plain, or natural, yogurt. Kids enjoy making their own creations with fruits of their choosing (or even a spoonful of jam), and you’ll save money. Also, sometimes you want the thicker Greek yogurt. Try straining the regular kind in some cheesecloth and substituting that. Herbs and Spices Bulk stores usually have the best deal on spices, and they carry a wide variety for you to choose from. (Bottles can come from discount stores for pennies apiece.) We suggest you buy smaller quantities of dried herbs and spices because they do lose their flavor over time. With the right amount and combination of spices, your wholesome staples can become something really special, as you’ll see in these recipes. If you don’t already have them, we suggest these: Allspice Basil Black peppercorns

Chili powder Cinnamon Cumin Curry Dried onion flakes Garlic powder Nutmeg Oregano Paprika Sage Turmeric Sometimes, fresh herbs can make a huge difference in a dish, and so you will sometimes find them in these recipes. They’re well worth the extra few dollars, just be sure not to let them wilt away in the fridge. Oils and Fats The oils and fats you use in your cooking are going to have a big effect on the quality of the food, so here we suggest using good quality and cooking with small amounts. Buy in bulk when possible. When you can get butter or a good olive oil on sale, that’s worth doing. These will improve the taste and texture of your meals, and you won’t regret the extra bit of money invested. Whole Chickens and Turkeys When they’re on sale, it’s hard to beat the value or versatility of a whole chicken. You can cut it up into pieces and fry it, you can slice the bottom and open it up to cook it on a grill. You can roast it, of course. Chicken breasts might be convenient, but they’re quite expensive. Legs and wings don’t have much meat, and thighs sometimes come with a thick layer of skin that you’ll cut off and throw away. You’ll get a much better value buying the whole bird. Once the chicken has been cooked and most of the meat has been eaten, don’t discard the carcass! Toss that in a pot and cover it with water. Add vegetable peelings, celery, garlic, and a bay leaf, and let it simmer. You can make a big pot of homemade chicken stock using things you would overwise have just thrown away.

What to Skip Fruit Juices Fruit juices contribute mainly sugars and empty calories to our diets, and the cost can really add up – especially if you live in a state that charges a recycling fee for the containers. Make a habit of drinking water instead, or water with a bit of frozen fruit in it for flavor. Individually Packaged Snacks As cute as the characters on the package might be, the crackers or cookies in that little serving-sized packet for your child are the same as (or inferior to) the ones you buy in a larger box or bag. These little treats add up to more money and less nutrition for your kids, so phase them out. You can make cookies or cracker-cheese-lunchmeat trays at home for less money, and homemade granola bars are so easy. Preparing these things at home takes more time, but you’ll save money and you’ll be in charge of the ingredients. Freshly Prepared food Any fresh food that has been in some shape or form prepared in advance will cost more than making it at home, think about avoiding salad bags, marinated meats and other proteins, cakes, pies, and cookies, chopped vegetables, etc. In many cases, these will not keep fresh for long as when you prepare it home, not only do you save money but also it will be fresher, and you can make the exact quantities you need and avoid leftovers that end up throwing out in many cases. Plus, you’ll know exactly the ingredients you used to make them, making it much healthier for you and your family.

With all these tips to frugal cooking, we are now ready to whip up some holiday budget-friendly feats!

APPETIZERS AND PARTY FOOD Bacon-Wrapped Jalapeños These creamy, spicy treats will make a big difference at your Christmas table. They taste incredible with the right amount of spiciness and decadent texture. Serves 6 | Prep. time 20 minutes | Cooking time 15 minutes Ingredients 1 pound jalapeños, halved and seeded Salt and black pepper, to taste 1 pound cottage cheese 1 medium egg, lightly beaten 1 teaspoon onion powder ½ teaspoon garlic powder Pinch of nutmeg 20 bacon strips, thinly sliced Directions 1. Preheat oven to 350°F (177°C). 2. In a large bowl, combine the cottage cheese, salt and pepper to taste, egg, onion powder, garlic powder, and nutmeg. 3. Stuff the peppers with the filling. 4. Wrap a piece of bacon over each pepper. 5. Bake the stuffed jalapeños for about 15 minutes. 6. Serve warm. Nutrition (per serving) Calories 104, fat 29 g, carbs 8 g, sugar 3 g, Protein 35 g, sodium 1781 mg

Stuffed Mushrooms This is a vegetarian appetizer for Christmas and it’s as good as any meat dish. It’s so easy to make for a crowd and can be made up to a day ahead of time. Serves 6 | Prep. time 20 minutes | Cooking time 30 minutes Ingredients 1 pound white mushrooms, cleaned ¼ cup olive oil 1 small onion, finely diced ½ cup diced celery 4 garlic cloves, minced ¼ cup flat-leaf parsley, finely chopped 4 ounces herb cream cheese 2 tablespoon butter, melted ¾ cup plain breadcrumbs Grated Parmesan cheese (optional) Salt and black pepper, to taste Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. Cut off the stems of the mushrooms and finely chop them. Place them in a nonstick frying pan over medium heat with the 4 oil. 3. Stir in the onion, celery, and garlic. Cook for about 5-6 minutes. 4. Stir in the chopped parsley and remove from heat. 5. Transfer the mixture into a medium-sized bowl. Stir in the herb cream cheese and breadcrumbs, and season with salt and pepper. 6. Arrange the mushroom cups over the prepared baking sheet. Fill each mushroom with the filling. 7. Drizzle some extra olive oil on top and sprinkle with parmesan cheese to taste if desired. Bake for about 20 minutes. 8. Serve warm. Nutrition (per serving)

Calories 233, fat 20 g, carbs 5 g, sugar 2 g, Protein 9 g, sodium 99 mg

Caramelized Onion Dip One of the best things you can serve on your Christmas table as an appetizer is a delicious dip. Not just any kind of dip, but a rich and flavorful caramelized onion dip best served with some chips. Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes Ingredients 4 medium sweet onions, sliced 2 tablespoons olive oil 2 tablespoons unsalted butter 2 teaspoons brown sugar Salt and black pepper, to taste 1 (8-ounce) block cream cheese, room temperature 8 ounces sour cream 1 teaspoon onion powder ½ teaspoon garlic powder ¼ cup chives, diced Directions 1. In a large skillet, heat the olive oil and melt the butter on medium to low heat. 2. Add the sliced onions and stir in the sugar. Cook for about 30-40 minutes until the onions are tender and brown in color. 3. In medium mixing bowl, stir in the cream cheese with sour cream until smooth. Season with onion powder, garlic powder, chives, and salt and pepper to taste. 4. Stir in the caramelized onions and mix until combined. 5. Serve with chips of your choice. Nutrition (per serving) Calories 242, fat 22 g, carbs 8 g, sugar 3 g, Protein 3 g, sodium 122 mg

Cream Cheese Pumpkin Bruschetta Pumpkin is our best friend over the holidays, and there are tons of recipes you can make with this delicious vegetable. One of the best appetizers is roasted pumpkin with herbs topped on a crusty slice of bread spread with some cream cheese. Yum! Serves 8 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients ½ pound pumpkin, sliced into wedges Salt and black pepper, to taste 1 teaspoon paprika 1 teaspoon onion powder ½ teaspoon garlic powder 3 tablespoons olive oil 8 slices rustic loaf bread, toasted 8 tablespoons cream cheese, softened 1 teaspoon dried oregano 2 tablespoons olive oil Directions 1. Preheat the oven to 400°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, add the pumpkin wedges and stir in the salt and pepper, paprika, onion powder, garlic powder, and olive oil. 3. Toss everything together until well-combined. 4. Transfer the mixture to the baking sheet. 5. Bake for about 30-35 minutes until the pumpkin is well-roasted and soft. Set aside. 6. Spread each slice of bread with the cream cheese and top with the roasted pumpkin slices. 7. Sprinkle with the dried oregano and drizzle with the olive oil before serving.

Nutrition (per serving) Calories 101, fat 3 g, carbs 7 g, sugar 1 g, Protein 1 g, sodium 93 mg

Bacon-Wrapped Water Chestnuts Water chestnuts are sweet and kind of nutty in flavor, but when you roast them with some bacon, you will get a wonderful crispy texture. This appetizer is perfect for the holidays and will amaze your guests with its presentation. Serves 16 | Prep. time 20 minutes | Cooking time 20 minutes Ingredients 1 (8-ounce) can water chestnuts, drained ¼ cup soy sauce ¼ cup brown sugar 8 slices bacon, cut in half crosswise Directions 1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the soy sauce, brown sugar, and water chestnuts. Let them soak for at least 15 minutes. 3. Drain well and wrap each chestnut in a bacon strip. 4. Arrange the wrapped chestnuts on the prepared baking sheet and bake for about 15-20 minutes or until crispy. 5. Serve warm. Nutrition (per serving) Calories 62, fat 4 g, carbs 3 g, sugar 2 g, Protein 4 g, sodium 454 mg

Parmesan-Crusted Brussels Sprouts with Dip These little bites are full of flavor, coated with breadcrumbs and parmesan cheese and then baked to perfection. You can also make them in an air fryer for a quicker and healthier alternative. Serves 6 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients 1 pound Brussels sprouts, rinsed and trimmed 3 tablespoons all-purpose flour Salt and black pepper, to taste 2 large eggs, room temperature 1 cup breadcrumbs ½ cup parmesan cheese, grated 1 tablespoon lemon zest For the dip ½ cup sour cream 1 tablespoon lemon juice 2 tablespoons chopped chives 1 tablespoon chopped flat-leaf parsley Salt and black pepper, to taste Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. Add the flour to a medium mixing bowl and coat the sprouts with it. 3. In another medium mixing bowl, combine the panko breadcrumbs, salt and pepper, parmesan cheese, and lemon zest. 4. Coat the Brussels sprouts in the lightly whisked eggs and then coat in the breadcrumb mixture. 5. Arrange the sprouts on the prepared baking sheet. Drizzle with some olive oil and bake for about 25 minutes.

6.

7.

Meanwhile, in a small mixing bowl, combine the sour cream with the lemon juice, chives, and parsley. Season with more salt and pepper to taste. Serve the Brussels sprouts with the sour cream dip sauce.

Nutrition (per serving) Calories 297, fat 21 g, carbs 16 g, sugar 2 g, Protein 9 g, sodium 684 mg

Spinach Artichoke Dip I know that spinach and artichoke dip is made all year round, but because it’s piping hot and cheesy, it’s always an extra big hit around the holidays. Serves 8 | Prep. time 30 minutes | Cooking time 20 minutes Ingredients 8 ounces cream cheese, softened ¼ cup mayonnaise 1 cup parmesan cheese, grated 3 garlic cloves, minced ¼ cup fresh basil, chopped 1 teaspoon garlic powder Salt and black pepper, to taste 1 (14-ounce) can artichoke hearts, chopped 2 cups baby spinach, chopped 1 cup mozzarella cheese, shredded and divided Directions 1. Preheat oven to 350°F (177°C). Grease a large ramekin or casserole dish with butter. 2. In a large mixing bowl, combine the cream cheese, mayo, parmesan cheese, garlic, basil, garlic powder, salt, and artichoke hearts. 3. Stir in the chopped spinach and ½ cup of the mozzarella cheese. 4. Stir again until everything is combined. Transfer the mixture to the prepared baking dish. 5. Top with the remaining mozzarella cheese and bake for about 30 minutes or until the dip begins to bubble. 6. Serve with your favorite bread or chips. Nutrition (per serving) Calories 191, fat 15 g, carbs 6 g, sugar 1 g, Protein 7 g, sodium 422 mg

Cream Cheese Shrimp Dip If you are wondering if you want to make a cheese appetizer, a shrimp appetizer, or a dip, make this cream cheese shrimp dip to have the best of everything. Serves 8 | Prep. time 10 minutes Ingredients 1 cup ketchup ¼ cup horseradish sauce 2 tablespoons Worcestershire sauce 1 ½ teaspoons Dijon mustard ½ teaspoon tabasco 2 tablespoons applesauce 1 teaspoon lemon zest 8 ounces cream cheese, softened ¾ pound bay shrimp, cooked Directions 1. In a small mixing bowl, to make the cocktail sauce, combine the ketchup, horseradish, Worcestershire sauce, Dijon mustard, tabasco, applesauce, and lemon zest until smooth. 2. Press the cream cheese block into a plate, smashing it with the back of a spoon until it doubles in width. 3. Pour the cocktail sauce over the cream cheese, top with the bay shrimp, and serve. Nutrition (per serving) Calories 175, fat 10 g, carbs 9 g, sugar 7 g, Protein 11 g, sodium 567 mg

Deviled Eggs Did you know that you can serve deviled eggs all year long and not only for Easter? In fact, there’s nothing more classic than serving deviled eggs at your Christmas table. Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients 6 large eggs 1 tablespoon sour cream 1 tablespoon mayonnaise Salt and black pepper, to taste ¼ teaspoon garlic powder ½ teaspoon smoked paprika 1 tablespoon chives, chopped Directions 1. Bring your eggs to a boil in a saucepan on medium heat. 2. Cook for about 10 minutes until your eggs are hard-boiled. 3. Peel the eggs and cut them in half, removing the egg yolk. 4. Place all the egg yolks in a bowl and mash them with fork. Stir in the sour cream and mayonnaise. Season with salt, pepper, and garlic powder. 5. Transfer the mashed egg yolks into a piping bag. Fill the egg whites with the creamy egg yolk filling. 6. Sprinkle the deviled eggs with the smoked paprika and chopped chives before serving. Nutrition (per serving) Calories 86, fat 6 g, carbs 1 g, sugar 0 g, Protein 6 g, sodium 89 mg

Perfect Guacamole We all know that guacamole is a perfect during summertime and springtime, but the truth is, we all love guacamole at any time of year. Over the holidays, it will be an unexpected surprise and will disappear before you know it. Serves 4 | Prep. time 10 minutes S Ingredients 3 garlic cloves, minced 1 teaspoon freshly ground black pepper 3 ripe avocados, pitted and mashed ½ jalapeño pepper, cored, seeded, and finely diced ¼ cup red onion, finely diced ½ cup flat-leaf parsley, chopped 2 tablespoons lime juice Kosher salt, to taste Directions 1. In a large mixing bowl, combine the minced garlic, mashed avocados, and salt and pepper. 2. Stir in the diced jalapeño pepper, red onion, parsley, and lime juice. 3. Mix until well-combined and serve immediately. Nutrition (per serving) Calories 323, fat 29 g, carbs 17 g, sugar 1 g, Protein 3 g, sodium 53 mg

Baked Brie Why would bake brie be in a budget-friendly recipe book you might be wondering. Well, the answer is that the cheapest brie wheels you can find in supermarket are creamy and perfectly suited for baking and no one will know you spent only a few dollars for the cheese. It makes the perfect holiday appetizer to share with family and friends. A perfectly golden-brown crust, a delicious gooey center of cheese, and topped with honey tastes so yummy! Serves 6-8 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients 1 (14-ounce) wheel brie cheese 2 tablespoons chopped pecans 1-2 tablespoons honey Flaky salt for serving Crackers or crusty bread for serving Directions 1. Preheat oven to 350°F (177°C). 2. Place the brie wheel in a small baking dish. 3. Spread the wheel of brie cheese with honey and sprinkle with chopped pecans. 4. Bake for about 15-20 minutes, until brie is golden and soft. 5. Let it rest for 5 minutes and sprinkle with flaky salt to taste before serving with crackers or crusty bread. Nutrition (per serving) Calories 416, fat 15 g, carbs 62 g, sugar 16 g, Protein 11 g, sodium 96 mg Note: you can be adventurous with the toppings and replace the honey with jams, cranberry sauce, caramelized apples or pears, chutney, etc. You can also add fresh herbs like rosemary or thyme.

Cheddar and Onion Cheese Ball You thought I wouldn’t share my foolproof recipe for holiday cheese ball? Think again! Serves 10 | Prep. time 10 minutes | Chilling time 4 hours

Ingredients 16 ounces cream cheese, softened 1½ cups white cheddar cheese, shredded 2 teaspoons onion powder 1 teaspoon garlic powder Salt and black pepper, to taste 3 green onions, diced ⅓ cup diced dried onions 1 cup chives, chopped Directions 1. In a food processor, blend the cream cheese with the cheddar cheese, onion powder, garlic powder, salt and pepper, and dried minced onions until smooth. 2. Wrap the whole mixture in a plastic wrap and place in a small bowl. 3. Refrigerate for about 4 hours to let it set. 4. Remove the plastic wrap and roll it out into a ball. Sprinkle with the chives. 5. Serve with crackers or chips. Nutrition (per serving) Calories 234, fat 21 g, carbs 2 g, sugar 19 g, Protein 4 g, sodium 66 mg

Pull-Apart Cheese Bread Don’t be intimidated by this bread-based recipe. It’s quite easy to put together, and most importantly, it’s always a huge hit over the holidays. Serves 10 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients 1 loaf crusty rustic bread ½ cup butter, melted 1 bunch green onion, finely diced 2 tablespoons flat-leaf parsley, chopped 2 cups cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1 tablespoon onion powder 1 tablespoon garlic powder Directions 1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper and lightly oil it. 2. Cut the bread loaf into a 1-inch grid pattern without slicing all the way through. Place it on the prepared baking sheet. 3. Place the onion and garlic powder in the melted butter in a small bowl and combine. Using a pastry brush, brush the seasoned butter into the bread, taking care to brush the sides of the bread as well. 4. Sprinkle with the cheddar cheese and mozzarella cheese and push the cheese into all the cut slits. 5. Cover with aluminum foil and bake for about 30 minutes. 6. Remove the foil and bake for 15 minutes more or until the bread is golden. 7. Serve warm with your favorite dipping sauce. Nutrition (per serving) Calories 194, fat 17 g, carbs 3 g, sugar 0 g, Protein 7 g, sodium 238 mg

Swedish Meatballs One thing I love about this recipe is that it’s quick to prepare and the sauce is creamy and gently warmed with spices. Swedish meatballs are always a hit over the holidays, and the kids will enjoy them even more. Serves 8 | Prep. time 20 minutes | Cooking time 40 minutes

Ingredients For the meatballs 1 pound ground beef 1 pound ground pork ¼ cup chopped flat-leaf parsley ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¾ cup yellow onion, finely diced 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 4 garlic cloves, minced ¾ cup breadcrumbs 2 large eggs, room temperature 2 tablespoons olive oil For the creamy gravy ½ cup unsalted butter ½ cup all-purpose flour 4 cups water 2 beef bouillon cubes 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon lemon juice 1 cup heavy cream Directions 1. In a large mixing bowl, add the ground beef and ground pork.

2.

Add the parsley, allspice, nutmeg, onion, salt and pepper, minced garlic clove, breadcrumbs, and eggs. 3. Mix until well-combined. Using your hands, form small meatballs from the mixture. 4. In a large pan over medium heat, melt the butter. 5. Fry the meatballs for about 8 minutes, turning them so they are browned on each side. 6. Remove from the pan and place on a plate lined with paper towel. 7. In the same pan, add the flour and cook for about 2-3 minutes. 8. Stir in the water and beef bouillon cubes and season with more salt and pepper to taste. Whisk until the beef bouillons cubes are dissolved. 9. Stir in the lemon juice and heavy cream. When bubbling, return the meatballs to the creamy sauce and cook them for another 5-10 minutes. 10. Serve the meatballs with toasted slices of baguette. Nutrition (per serving) Calories 485, fat 28 g, carbs 16 g, sugar 1 g, Protein 39 g, sodium 1214 mg

Pigs in a Blanket There’s no Christmas in my house without pigs in a blanket. They are a delicious, quick, and easy appetizer loved by kids and adults alike. This is the perfect finger food to kick off your next holiday party! Serves 8 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients 8 hot dogs 4 slices American cheese 1 sheet puff pastry 2 tablespoons yellow mustard Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. Cut your hot dogs into smaller bite-sized pieces. Cut a “pocket” into each piece for adding some cheese. 3. Roll out your sheet of puff pastry and spread it with yellow mustard. 4. Arrange the hot dog pieces with the cheese. Cut the pastry accordingly so you can roll the dough all over the hot dogs and wrap them tightly. 5. Arrange your pigs in a blanket on the prepared baking sheet. Bake for about 15 minutes. 6. Serve with your preferred sauce. Nutrition (per serving) Calories 207, fat 17 g, carbs 5 g, sugar 2 g, Protein 7 g, sodium 680 mg

Beef Empanadas If you want to spend extra time in the kitchen, you will adore this next recipe. Homemade beef empanadas are a real hit over the holidays. Kids and even the pickiest eaters will find them very tasty. Serves 8 | Prep. time 30 minutes | Cooking time 55 minutes

Ingredients For the filling 2 tablespoons olive oil ¾ pound ground beef ½ medium onion, diced finely 1 small carrot, peeled and grated 2 garlic cloves, minced Salt and black pepper, to taste ½ teaspoon chili flakes ¾ cup low-sodium beef broth ½ cup peas Salt and black pepper, to taste For the dough 2 ½ cups all-purpose flour Pinch of kosher salt 4 ounces butter, chilled and diced 1 large egg, chilled ⅓ cup ice-cold water 1 large egg, lightly whisked for egg wash Directions 1. To make the filling, in a large nonstick frying pan over medium heat, heat the olive oil. 2. Add the ground beef, onion, carrot, and garlic. Cook, stirring regularly, for about 10 minutes. 3. Season with chili powder, salt, and pepper. Stir in the peas.

4.

Pour the beef broth and cook for about 7-8 minutes more until the liquid evaporates. 5. Remove the pan from heat and set aside to cool slightly. 6. To make the dough, in a large mixing bowl, add the flour, salt, butter, and egg. Slowly pour in the water and knead, forming a dough. 7. Divide the dough into 10 equal parts. Roll each piece of dough into a very thin circle, roughly 7 inches wide. 8. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 9. Working with one piece of dough at a time, add around ⅓ cup of the filling on one side of the dough. Brush the other side with cold water and seal the edges with a fork, pressing tightly with a little flour so the dough won’t stick. 10. Repeat the same process with the rest of the dough and filling, and transfer the empanadas to the prepared baking sheet. 11. Brush the empanadas with the lightly whisked egg and bake for about 35 minutes. 12. Serve with any kind of sauce or dip. Nutrition (per serving) Calories 379, fat 18 g, carbs 32 g, sugar 1 g, Protein 19 g, sodium 215 mg

Baked Coconut Shrimp Infuse your Christmas party with an Asian twist and make this baked coconut shrimp. They are made with simple ingredients you likely already have in your kitchen. Serves 6 | Prep. time 15 minutes | Cooking time 12 minutes

Ingredients 1½ pounds raw shrimp, skins removed and tails left on 3 large eggs, lightly whisked 1 cup almond flour or all-purpose flour Salt and black pepper, to taste 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 2 cups shredded sweetened coconut flakes 2 tablespoons olive oil Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, add the almond flour. Season it with salt and pepper, paprika, onion powder, and garlic powder. 3. Coat the shrimps into the flour and spice mixture and then dip in a bowl with the lightly whisked eggs. 4. Immediately coat the shrimps with coconut flakes. 5. Arrange the shrimp on the prepared baking sheet and drizzle them with the olive oil. 6. Bake for about 12 minutes or until crispy and delicious. 7. Serve with your favorite sauce or dip. Nutrition (per serving) Calories 326, fat 18 g, carbs 6 g, sugar 0 g, Protein 33 g, sodium 319 mg

Grilled Scallops Grilling is one of the best ways to cook scallops. Quick high heat is ideal for scallops, but be careful not to overcook them because they will turn too hard. Serves 6 | Prep. time 30 minutes | Cooking time 6 minutes

Ingredients 20 sea scallops, large pieces ¼ cup olive oil 1 tablespoon honey 2 tablespoons lemon juice 2 garlic cloves, minced 2 teaspoons smoked paprika Salt and black pepper, to taste Directions 1. In small mixing bowl, combine the olive oil, honey, lemon juice, garlic, smoked paprika, and salt and pepper. 2. Place the scallops in the marinade and coat well. 3. Heat the grill to medium-high heat and add the marinated scallops. 4. You can insert skewer on every two-three pieces of scallops and grill them for about 2-3 minutes on each side. 5. Serve with cocktail sauce or any kind of dip. Nutrition (per serving) Calories 173, fat 7 g, carbs 24 g, sugar 13 g, Protein 3 g, sodium 141 mg

Smoked Salmon How surprising to find smoked salmon in a budget-friendly cookbook! Making your very own smoked salmon without a smoker is not only cost effective but simply delicious and budget-friendly way to impress your guests, especially if you buy you salmon on sale. You can then make interesting appetizers with smoked salmon that won’t cost an arm and a leg. Serves 2 | Prep. time 10 minutes | Chilling time 24 hours

Ingredients 12 ounces salmon fillet, boneless Dry rub 4 tablespoons salt 4 tablespoons sugar 3 drops liquid smoke Directions 1. To make the dry rub, mix all ingredients in a bowl until well combined. 2. In a container lined with plastic wrap, place the salmon fillet. Coat each side evenly with the dry rub. 3. Once the fillet is coated, use the plastic wrap to completely encase the fillet. Make sure it is secured properly and tightly. 4. Put the lid over the container and leave in the refrigerator for 24 hours. 5. When ready, take out the salmon and pat it dry. Transfer to a dry clean container and refrigerate until ready to serve. Nutrition (per serving) Calories 368, fat 14 g, carbs 12 g, sugar 11 g, Protein 45 g, sodium 7080 mg

Smoked Salmon Bites We must admit that there’s something special and elegant about smoked salmon. This bite-sized snack is a great party food, and you will especially love it over the holidays. It’s also surprisingly easy to make and put together. Makes about 48 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients 8 ounces cream cheese ½ cup sour cream ½ teaspoon garlic powder Zest of 1 lemon Salt and black pepper, to taste ¼ cup fresh dill, chopped 12 ounces homemade smoked salmon slices Directions 1. Preheat the oven to 350°F (177°C). 2. Slice the tortilla into the shape and size of corn chips. Place on a baking sheet in a single row. Bake in the oven for 8-10 minutes. Flip over and continue cooking until crispy, about 4-5 minutes. Remove from the oven and let cool. 3. In the meantime, in a large mixing bowl, combine the cream cheese, sour cream, garlic powder, lemon zest, salt, pepper, and dill. Set aside 4. When the tortilla chips are cooled, spread each one with some of the cream cheese mixture. 5. Cut the salmon and arrange a small slice on each tortilla cracker. Nutrition (per serving) Calories 33, fat 2 g, carbs 1 g, sugar 0 g, Protein 1 g, sodium 155 mg

Bacon-Wrapped Scallops Whether you need a Thanksgiving recipe for snacking or just to satisfy your tastebuds while you wait for the turkey to be done, this easy and quick recipe is a game changer. Makes 6 | Prep. time 45 minutes | Cooking time 15 minutes Ingredients ¼ cup soy sauce ¼ cup orange juice ¼ cup brown sugar 1½ pounds large sea scallops 1 (8-ounce) can sliced water chestnuts ½ pound thin bacon, cut into 3-inch pieces Directions 1. In a small bowl, combine the soy sauce, orange juice, and brown sugar. 2. Stir in the sea scallops and let them soak for at least 30 minutes. 3. Preheat oven to 350°F (177°C). 4. Working with one scallop at a time, lay a bacon piece flat and add a slice of water chestnut to the center of the bacon and sea scallop. 5. Tightly wrap the bacon all around the scallop and pierce with a toothpick to secure everything. 6. Arrange the scallops on a baking sheet and bake for about 15 minutes. 7. Serve warm. Nutrition (per serving) Calories 428, fat 40 g, carbs 19 g, sugar 12 g, Protein 46 g, sodium 2190 mg

SOUPS Most soup recipes will ask for some kind of broth or stock. It’s easy to make your own. Yes, it takes a bit more time, but you will save money and prepare them knowing exactly what goes into them, making a healthier alternative than store-bought. Make sure to keep chicken and turkey carcasses and any bones you might have cooked to make your own. They can easily be frozen and used as you need them. Think of freezing in portions of 1 cup to a few cups according to your family's needs and size. You can also save and buy these on sale or in bulk. You can also stretch bouillon cubes or granules that you can easily find in bulk stores or supermarkets by adding more water than recommended. In the following recipes, you will find The first few recipes in this soup category are to make your own stock and broth.

Budget Vegetable Broth Makes about 8 cups | Prep. time 15 minutes | Cooking time 4 hours Ingredients 6 cups vegetable scraps Salt and pepper to taste 1 teaspoon dried parsley Water as needed Salt and pepper Directions 1. Keep your scraps from vegetables like carrots, celery, onions, leeks, garlic, etc., in the refrigerator or freezer in an airtight container or resealable plastic bag. You should have about 6 cups. Avoid beets, as they will color your broth. You can also use fresh veggies, but it won’t be as budget-friendly. 1. Add all vegetable scraps and parsley to a large soup pot and cover with cold water. Season with salt and pepper to taste. 2. 3. Bring to a boil over medium-high heat. As soon as bubbles are forming at the surface, cover the pot, reduce heat to low, and let it simmer for 34 hours. 4. Strain the broth into a fine-mesh strainer lined with cotton cheesecloth to remove all the solids. 5. Let the broth cool before putting it in the refrigerator or freezer in an airtight container. Note: vegetable broth can be kept in the fridge for 7 days and if it’s frozen, it can be stored for up to 4 months.

6. Add all ingredients to a large stockpot. Cover with cold water. . Cook for 10-15 minutes or until the vegetables are soft, stirring frequently. 7. Add salt and water and bring to a boil over high heat. As soon it boils, lower the heat to a low and let simmer, uncovered, for 30 minutes. 8. Strain the vegetables and discard. Let the broth cool completely and place in an airtight container and store it until ready to cook. Note: Homemade vegetable stock can last for 3-4 days in the refrigerator and in the freezer for about 4-6 months.

Budget Chicken Broth This chicken broth is very flavorful and is perfect as the basis for soups. Just gather your chicken carcass and scrapped veggies. Makes about 12 cups | Prep. time 20 minutes | Cooking time 4 hours Ingredients The carcass of a whole chicken or 2 whole breasts or 3-4 chicken legs Vegetable scraps 1 teaspoon dried thyme Water as needed Salt and pepper to taste Directions 2. Clean the chicken carcass by removing the skin and the good chicken meat you can use. 3. Keep your scraps from vegetables like carrots, celery, onions, leeks, garlic, etc., in the refrigerator or freezer in an airtight container or resealable plastic bag. You should have about 3-4 cups. Avoid beets, as they will color your broth. You can also use fresh, but it won’t be as budget-friendly. 4. Add all vegetable scraps, chicken carcass, and thyme to a large soup pot and cover with cold water. Season with salt and pepper to taste. 5. Bring to a boil over medium-high heat. As soon as bubbles form at the surface, cover the pot, reduce heat to low, and let it simmer for 3-4 hours. 6. Strain the broth into a fine-mesh strainer lined with cotton cheesecloth to remove all the solids. 7. Let the broth cool before putting it in the refrigerator or freezer in an airtight container. Note: chicken broth can be kept in the fridge for 4-5 days and if it’s frozen, it can be stored for up to 3 months.

Budget Beef Stock You can see if the butcher at your regular grocery store can give you or sell these cuts at a reduced price, as they rarely sell them. Yields 8 cups | Prep. time 25 minutes | Cooking time 5¾ hours Ingredients 6 pounds beef soup bones 1 onion 3-4 cups vegetable scraps Water as needed Salt and pepper to taste Directions 1. Preheat oven to 450⁰F (232⁰C). 2. Place soup bones in a roasting pan. Bake for about 30 minutes, uncovered until the bones are browned on both sides. 3. Drain the fat, then place the bones in a stockpot or Dutch oven. 4. Add the onion and vegetable scraps and cover with cold water. Season with salt and pepper to taste. 5. Bring to a boil. Once it boils, cover the pot with a lid and let it simmer for 5 hours. 6. Strain the stock and discard the bones and vegetable scraps. Let the stock cool before putting it in the refrigerator or freezer in airtight containers. Note: Beef stock can be kept in the fridge for 3-4 days, and if it’s frozen, it can be stored for up to 3 months.

French Onion Soup It is hard to find a more comforting recipe than this golden, fragrant cheese and onion soup. Caramelized onion mingles with Swiss cheese, Provolone cheese, and French bread to create a classic and luxurious melody of flavors to make your holiday meal very special. Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients 4 cups white onions, sliced 5¼ cups homemade or store-bought beef broth ½ cup unsalted butter 2 tablespoons olive oil 1 teaspoon dried thyme Salt and pepper to taste 2 slices Swiss cheese, diced 4 slices provolone cheese ¼ cup grated parmesan cheese 4 slices French bread Directions 1. Heat the oil and butter over medium heat in a large stockpot or deep saucepan. 2. Add the onions and stir-cook until translucent. 3. Add the broth, and thyme. Season with salt and pepper. 4. Stir and simmer for about 25–30 minutes. 5. Divide among 4 oven-safe bowls. Add the bread slices on top. 6. Distribute the sliced cheese and parmesan equally on top. 7. Preheat the broiler to medium. 8. Broil until cheese is melted and bubbly. 9. Serve warm. Nutrition per serving Calories 339, fat 15 g, carbs 39 g,

Protein 13 g, sodium 1286 mg

Butternut Squash Soup This vegetarian creamy soup recipe is perfect for a vegetarian option during a holiday party. Even the biggest carnivores will ask for a second serving. Serves 4 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients 6 ½ cups cubed butternut squash 3 tablespoons olive oil 1 onion, diced 3 garlic cloves, minced Salt and black pepper, to taste ½ teaspoon paprika 4 cups homemade or store-bought vegetable broth 1 tablespoon soy sauce 1 cup heavy cream or full-fat coconut milk Directions 1. Heat the olive oil in a large pot over medium heat. 2. Cook the onion and garlic for about 2-3 minutes. 3. Stir in the butternut squash and season with salt and pepper. 4. Stir in the paprika and soya sauce and cook for 5 more minutes. 5. Pour in the vegetable broth and cook for about 25 minutes or until the squash is cooked through. 6. Using a hand blender, purée until smooth. You can also transfer it into a high-speed blender to purée. 7. Stir in the heavy cream and season with more salt and pepper. 8. Serve with some toasted bread. Nutrition (per serving) Calories 327, fat 22 g, carbs 33 g, sugar 8 g, Protein 4 g, sodium 372 mg

Split Pea Soup This split pea soup is packed full of flavors and comfort. It is one of the perfect soup recipes that can be enjoyed throughout the year. Serves 6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients 1 pound green split peas, rinsed ¼ cup fresh parsley, chopped 6 cups homemade or store-bought vegetable broth 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 2 cups cabbage, shredded 2 garlic cloves, minced 1 red onion, chopped 2 celery stalks, chopped 3 large carrots, peeled and chopped Salt and pepper, to taste Directions 1. Add split peas and remaining ingredients into the slow cooker. Stir well. 2. Cover, and cook on low for 6 hours. 3. Discard bay leaves. Puree the soup using a blender (or an immersion blender) until desired consistency is reached. 4. Season soup with pepper and salt, and serve. Nutrition per serving Calories 328, fat 2 g, carbs 53 g, Protein 24 g, sodium 833 mg

Slow-Cooked French Canadian Pea Soup A classic soup made in the slow cooker with just a few ingredients, it’s perfect for cold days during the holidays. Don’t forget to soak the peas the night before! All the family will love this one! Serves 8 | Prep. time 15 minutes | Soaking time 12 hours Cooking time 8 hours Ingredients 2 ¼ cups dried yellow peas ½ pound fatty salted pork lard or a ham hock 1 large onion, diced 1 large bay leaf Salt and pepper, to taste Water as needed Crusted bread or crackers for serving Directions 1. Rinse the peas and place them in a large mixing bowl. Cover with cold about 2 inches above the peas. Let rest at room temperature for 8-12 hours. 2. Rinse the peas, drain, and discard any dark-colored peas. 3. Place the peas in the slow cooker with the onion, fatty salted pork lard or ham hock, and bay leaf. Cover with cold water. 4. Cover and cook for 8 hours on LOW. 5. Remove the salted pork lard or ham hock and shred any of the pork in the salted lard or ham around the bone. Discard any bones. 6. Remove the bay leaf. 7. You may adjust the soup’s texture and consistency by mashing the solids to thicken or by adding a little hot water to thin. 8. Stir in the shredded meat. Taste and season with salt and black pepper. Serve warm with crusted bread or crackers. Nutrition (per serving) Calories 301, fat 5 g, carbs 43 g

Protein 22 g, sodium 594 mg

Cheesy Cauliflower Soup Enjoy a bowl of this warm cheesy soup during the cooler seasons with this simple recipe. Serves 4 | Prep time 15 minutes | Cooking time 25 minutes

Ingredients 1 small shallot, chopped 1 pound cauliflower, chopped 3 cups homemade or store-bought vegetable broth ⅓ pound cheddar cheese, shredded Salt and ground black pepper, to taste 2 tablespoons fresh chives, chopped Directions 1. Heat a lightly greased saucepan over medium heat and sauté the shallot for about 2-3 minutes. 2. Add the cauliflower and broth and bring to a boil. 3. Reduce the heat to low and simmer for about 10-15 minutes. 4. Stir in cheese, salt, and black pepper and simmer for about 2-3 minutes, stirring frequently. 5. Remove from the heat and with an immersion blender, blend the soup until smooth. 6. Serve immediately with a garnish of chives. Nutrition (per serving) Calories 375, fat 30 g, carbs 7 g, sugar 3 g, Protein 15 g, sodium 895 mg

Creamy Tomato Soup The end of the tomato season is in the fall. So, let’s celebrate it with this creamy tomato soup recipe that’s perfect for entertaining. Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients 4 tablespoons unsalted butter 1 cup yellow onion, diced 1 cup carrots, peeled and diced 2 garlic cloves, minced 1 teaspoon dried oregano Salt and black pepper, to taste 4 tablespoons all-purpose flour 4 cups homemade or store-bought chicken broth 3½ cups diced tomatoes 1 cup heavy cream ¼ cup fresh basil leaves, for garnish Directions 1. In a large pot over medium heat, melt the butter and add the onion. Cook for about 2 minutes. 2. Stir in the carrots and garlic. Cook for about 2 minutes. 3. Season with the oregano and salt and pepper to taste, then stir in the tomatoes. 4. Stir in the flour and mix until well-combined. 5. Add the chicken broth and stir until the mixture starts to thicken. 6. Using an immersion blender or regular blender, purée everything into a creamy soup. 7. Stir in the heavy cream and cook for 5 more minutes. 8. Divide into plates, garnish with the fresh basil leaves, and serve. Nutrition (per serving) Calories 350, fat 26 g, carbs 20 g, sugar 7 g,

Protein 10 g, sodium 950 mg

Mushroom Soup If you are looking for a hearty and easy-to-make fall-inspired soup, try this mushroom soup. You won’t buy canned cream of mushroom soup again! Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients 4 tablespoons unsalted butter 1 cup diced yellow onion 2 garlic cloves, minced 1½ pounds brown mushrooms, sliced 4 teaspoons chopped thyme leaves Salt and black pepper, to taste 6 tablespoons all-purpose flour 4 cups homemade or store-bought chicken or vegetable broth 1 cup heavy cream Chopped flat-leaf parsley, for garnish Directions 1. In a large pot over medium heat, melt the butter. 2. Add the onion and cook for about 2 minutes. 3. Add the mushrooms and garlic, and cook for about 10 minutes. 4. Season with the thyme and salt and pepper, stirring until combined. 5. Stir in the flour and mix until well-combined. 6. Pour in the broth. Mix until the mixture starts to thicken, and cook for about 10 minutes 7. Using an immersion blender or regular blender, purée everything until creamy and mix until fully combined. 8. Cook for about 5 more minutes. 9. Divide into plates, garnish with the chopped parsley, and serve. Nutrition (per serving) Calories 374, fat 24 g, carbs 22 g, sugar 5 g, Protein 11 g, sodium 72 mg

Sweet Potato Soup This creamy sweet potato soup recipe is just what a chilly day needs and perfect for the holidays. Garnish with diced spring onion or chopped parsley for an even better presentation. Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients 2 tablespoons unsalted butter 1 cup diced yellow onion 3 garlic cloves, minced 2½ pounds sweet potatoes, peeled and diced into cubes 1 teaspoon dried oregano Salt and black pepper, to taste 4 cups homemade or store-bought chicken broth 1¼ cups heavy cream Chopped flat-leaf parsley, for garnish Directions 1. In a large pot over medium heat, melt the butter. 2. Add the onion and cook for about 2 minutes. 3. Add the sweet potatoes and garlic. Cook for about 10 minutes. 4. Season with the oregano and salt and pepper. Stir until combined. 5. Pour in the chicken broth and mix until well-combined. 6. Let the sweet potatoes cook for about 25 minutes. 7. Using an immersion blender or regular blender, purée everything until creamy and mix until fully combined. 8. Stir in the heavy cream and mix until just combined. Cook for about 5 more minutes. 9. Divide into plates, garnish with the chopped parsley, and serve. Nutrition (per serving) Calories 569, fat 21 g, carbs 84 g, sugar 3 g, Protein 10 g, sodium 845 mg

Potato Leek Soup If there is a soup that scream holiday feels, it’s this one! To make to warm the belly and the soul. Serves 6-8 | Prep time 10 minutes | Cook time 40 minutes

Ingredients 4 tablespoons butter, divided 1 cup leeks, sliced 2 tablespoons shallots ¼ cup dry white wine 4 cups red potatoes, peeled and diced 8 cups homemade or store-bought chicken stock 1 sprig fresh rosemary 1 tablespoon fresh tarragon 1 teaspoon salt 1 teaspoon coarse ground black pepper ½ cup heavy cream Directions 1. Heat the butter in a stock pot over medium heat. 2. Add the leeks and shallots. Sauté, stirring frequently, for 4-5 minutes. 3. Add the white wine and let it reduce for 2 minutes. 4. Add the chicken stock, potatoes, rosemary, tarragon, salt, and black pepper. 5. Increase heat to medium-high and bring to a low boil. 6. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until potatoes are tender. 7. With a handheld blender, purée the soup leaving some potato chunks for added texture. 8. Add cream and mix well and heat through before serving. Nutrition (per serving) Calories 274, fat 12 g, carbs 28 g, sugar 4 g

Protein 13 g, sodium 408 mg

Beer Cheese Soup The robust flavors of cheddar and beer make this a special soup to enjoy whenever the mood strikes. This rich and creamy soup is a comforting one to enjoy throughout the winter season. Serves 2–4 | Prep. 10 minutes | Cooking time 10–15 minutes

Ingredients 1 (12 ounce) can/bottle beer 1 (10¾ ounce) can condensed cheddar cheese soup 4–8 ounces sharp cheddar cheese, shredded or cubed Worcestershire sauce ¼ teaspoon garlic powder Hot sauce to taste 1 cube beef bouillon (optional) Shredded cheddar for serving Sliced chives for serving Directions 1. In a medium-large stock pot/deep saucepan, heat the beer and cheese soup over medium heat. 2. Stir in the cheddar cheese and other ingredients. 3. Bring to a boil and stir until the cheese melts completely. 4. Reduce heat to low and simmer for about 5 minutes for a thicker soup, stirring occasionally. 5. Serve warm with cheddar cheese and chives, if desired. Nutrition (per serving) Calories 474, fat 12 g, carbs 28 g, sugar 4 g Protein 13 g, sodium 608 mg

Beef Macaroni Soup This beef macaroni soup is also known as “cowboy soup” and is loaded with flavors. A kids favorite that nourish the soul and stomach. Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients 1 pound ground beef ¼ cup fresh basil, chopped 4 ounces cream cheese 1 (15 ounce) can whole tomatoes, drained 1 (28 ounce) can tomato sauce 4 cups homemade or store-bought chicken broth 1 teaspoon dried oregano 3 teaspoons garlic, minced 1 red onion, diced Salt and pepper, to taste 1 ½ cups elbow macaroni Shredded cheese for serving like cheddar, mozzarella, or other favorites Directions 1. Add ground beef and onion to the pot and cook over medium heat until meat is browned. Add garlic and cook for 1 minute. 2. Add oregano, pepper, and salt. Stir to combine. 3. Add broth, tomatoes, and tomato sauce. Stir well and simmer the soup for 10 minutes. 4. Add half the basil along with the cream cheese, and stir well. 5. Add macaroni and stir well. Cover, and cook for 10 minutes, or until pasta is cooked through. 6. Garnish with shredded cheese and with remaining basil and serve. Nutrition per serving Calories 661, fat 13 g, carbs 101 g, Protein 35 g, sodium 11203 mg

CHICKEN AND TURKEY Balsamic Cranberry Roasted Chicken In the whole holiday mood, we all want to eat winter and fall-inspired meals while incorporating seasonal fruits and veggies. This skillet-roasted chicken will require cranberries. If you don’t have access to fresh cranberries, you can use always frozen. Serves 4 | Prep. time 15 minutes Cooking time 1 hour | Chilling time 1 hour

Ingredients Marinade 2 garlic cloves, minced ¼ cup balsamic vinegar 3 tablespoons olive oil 1 tablespoon soy sauce ½ cup cranberries Other ingredients 8 chicken thighs Salt and black pepper, to taste 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 cup cranberries Directions 1. In a food processor or high-speed blender, to make the cranberry marinade, add the minced garlic, balsamic vinegar, olive oil, soy sauce, and ½ cup of the cranberries. Blend until smooth. 2. Place the chicken pieces in a large mixing bowl and pour the marinade over it. 3. Marinate the chicken for about 1 hour in the refrigerator.

4.

Preheat oven to 375°F (191°C). Grease an oven-proof skillet or baking dish with nonstick spray or butter. 5. Remove the chicken from the marinade, reserving the marinade. 6. Place the chicken thighs in the skillet skin side down. Season with salt and pepper and sprinkle with the thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan. 7. Roast the chicken until the skin starts to brown, about 25-30 minutes. 8. Flip the chicken and brush each piece generously with the reserved marinade. 9. Bake for about 10-15 minutes more. 10. Serve warm. Nutrition (per serving) Calories 680, fat 32 g, carbs 5 g, sugar 1 g, Protein 84 g, sodium 478 mg

Lemon and Herb Roasted Chicken During the holidays, we need to eat some healthy options because too much comfort food is not good for our health. Bring a refreshing touch to your chicken by adding some lemon zest. Serves 4 | Prep. time 20 minutes | Cooking time 40 minutes

Ingredients 1 whole chicken 4 tablespoons unsalted butter, softened 3 lemons, halved ½ bunch thyme ½ bunch rosemary Salt and black pepper, to taste Directions 1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. 2. Rinse the chicken and pat-dry with paper towel. Season the chicken well with salt and pepper. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of chicken with the lemon halves, thyme, and rosemary. 4. Tie the legs of the chicken with kitchen twine and transfer the bird into the prepared baking sheet. 5. Roast the chicken for about 40 minutes. When done, remove and cover with a piece of aluminum foil for about 10 minutes. 6. Serve warm. Nutrition (per serving) Calories 171, fat 14 g, carbs 0 g, sugar 0 g, Protein 10 g, sodium 113 mg

Buffalo Turkey Meatballs If you want your holiday lunch to be more appetizer-inspired, give these buffalo meatballs a try. They taste great and are so easy to put together. Serves 6 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients 4 tablespoons olive oil 2 celery stalks, finely diced ½ white onion, diced very finely 1 large egg, lightly whisked 1 tablespoon Dijon mustard 1 pound ground turkey Salt and black pepper, to taste 1 cup breadcrumbs 6 tablespoons unsalted butter ¾ cup buffalo-style sauce 1 cup blue cheese dressing for serving (optional) Directions 1. Heat the olive oil in a large nonstick frying pan over medium heat. 2. Cook the diced celery and onion until softened, about 5 minutes. 3. In a large mixing bowl, combine the egg, mustard, ground turkey, salt and pepper, and breadcrumbs. 4. Stir in the cooked onion and celery and combine well. 5. Using your hands, form small meatballs from the mixture. Add to the same frying pan over medium heat and cook on each side for 2-3 minutes. 6. Remove from the skillet and, in the same pan, add the butter and buffalo-style sauce. 7. Return the meatballs to the pan and coat them in the sauce. 8. Serve the meatballs on skewers or just as they are with some blue cheese dressing.

Nutrition (per serving) Calories 626, fat 50 g, carbs 17 g, sugar 2 g, Protein 27 g, sodium 741 mg

Marinated Chicken Legs Roasted chicken doesn’t have to be boring, especially not over the holidays. You will love this perfectly seasoned, zesty chicken. Serves 4 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients 1 tablespoon olive oil 1 cup Greek yogurt 1 lemon, grated 1 tablespoon chili powder 2 teaspoons ground cumin 1 tablespoon garlic powder ½ teaspoon curry powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 whole chicken legs Directions 1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the olive oil and yogurt, lemon zest, lemon juice, chili powder, cumin, garlic powder, curry powder, salt, and pepper. 3. Rub each chicken leg generously with the yogurt mixture. 4. Transfer the chicken legs to the prepared baking sheet and bake for about 35 to 40 minutes. 5. Serve and enjoy with your favorite salad or side dish. Nutrition (per serving) Calories 364, fat 16 g, carbs 5 g, sugar 2 g, Protein 48 g, sodium 745 mg

White Wine Coq au Vin This French classic is a heartwarming dish that the whole family will love over the holidays. The traditional recipe is made with red wine, but this version is with white wine. Serves 6 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients 3 pounds chicken thighs Salt and black pepper, to taste 2 tablespoons unsalted butter 4 bacon strips, diced 1 sweet onion, diced 3 garlic cloves, minced 2 cups sliced cremini mushrooms 2 cups dry white wine 1 tablespoon whole-grain mustard ½ cup heavy cream ¼ cup chopped flat-leaf parsley Directions 1. Melt the butter in a large nonstick skillet pan over medium heat. Season the chicken well with salt and pepper. 2. Brown the chicken for about 5 minutes on each side. Remove the chicken from the skillet and set aside on a plate lined with paper towel. 3. Add the bacon to the same skillet and cook for about 3 minutes. 4. Add the onion and cook for about 4 minutes. 5. Add the garlic and mushrooms, cooking until the mushrooms are tender, about 5 minutes. 6. Return the browned chicken to the pan. 7. Pour the wine into the skillet and scrape the bottom of the pan with a wooden spoon to deglaze. 8. Stir in the mustard and bring the mixture to a simmer over medium-low heat.

9. Cover and cook for another 15 minutes. 10. Stir in the cream and mix until well-combined. 11. Stir in the diced parsley and serve. Nutrition (per serving) Calories 582, fat 24 g, carbs 5 g, sugar 1 g, Protein 66 g, sodium 234 mg

Southern Baked Chicken If you want to make a special dinner over the holidays, give this southern chicken a try. It’s made with a homemade spice rub, rich butter, and a hint of maple essence. Serves 8 | Prep. time 10 minutes | Cooking time 1 hour 30 minutes

Ingredients 2 teaspoons seasoned salt 2 teaspoons dried rosemary 2 teaspoons garlic powder 1 teaspoon freshly ground black pepper 2 teaspoons onion powder 4 pounds chicken wings ⅓ cup maple syrup ½ cup butter, cut into cubes 1 onion, thinly sliced 2 tablespoons Worcestershire sauce 1 teaspoon paprika Directions 1. In a large mixing bowl, combine the seasoned salt, rosemary, garlic powder, pepper, and onion powder. 2. Add the chicken wings and cover them well with the spices. 3. Let the wings marinate for about 30 minutes. 4. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. 5. Arrange the chicken pieces on the prepared baking sheet. Drizzle with some maple syrup and arrange the sliced onion on top. 6. Top evenly with the butter cubes and drizzle the chicken with Worcestershire sauce. 7. Sprinkle with paprika and cover the whole pan with aluminum foil. 8. Bake for 1 hour. 9. Uncover the chicken and bake for another 30 minutes.

10. Serve warm. Nutrition (per serving) Calories 518, fat 25 g, carbs 10 g, sugar 8 g, Protein 58 g, sodium 624 mg

One-Pan Roasted Chicken with Fall Vegetables Around the holidays, fresh veggies abound during the harvest season. From carrots to leeks, sweet potatoes, potatoes, cauliflower, and broccoli, you can use them all to infuse your meal with fresh flavor. Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients For the vegetables 1 pound butternut squash, chopped 2 red potatoes, quartered 2 carrots, peeled and cut into sticks ½ pound Brussels sprouts 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 garlic cloves, minced Salt and black pepper, to taste 2 tablespoons chopped flat-leaf parsley For the chicken 8 bone-in, skin-on chicken thighs 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon dried basil ¼ teaspoon dried rosemary Salt and black pepper, to taste Directions 1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the butternut squash pieces, potatoes, carrots, and Brussels sprouts. Drizzle with the olive oil, balsamic vinegar, and garlic. Season, salt, pepper and parsley. Toss everything

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until fully combined. Transfer the vegetables to the prepared baking sheet. In another large mixing bowl, add the chicken thighs and season with the oregano, thyme, basil, rosemary, and salt and pepper. Top the vegetables on the baking sheet with the chicken pieces. Cook for about 30-35 minutes or until the chicken is completely cooked and the vegetables are roasted. Serve warm.

Nutrition (per serving) Calories 477, fat 23 g, carbs 66 g, sugar 10 g, Protein 7 g, sodium 1207 mg

Honey Mustard Chicken Bake If you want a meal that’s ready in an hour and will satisfy even the pickiest eaters at the table, you will love this next recipe. It’s sweet and savory and perfect for the holidays. Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients 4 boneless, skinless chicken thighs Kosher salt, to taste ¼ cup honey ¼ cup Dijon mustard 3 teaspoons thyme leaves, chopped and divided 1 pound asparagus, trimmed and chopped 1½ cups cauliflower florets 1 red onion, diced 1 red bell pepper, cored and diced 2 tablespoons olive oil Directions 1. Preheat oven to 400°F (204°C). 2. Season the chicken with salt and transfer to a plate. 3. In a small mixing bowl, combine the honey, mustard, and 1 teaspoon of the thyme leaves. 4. In a baking dish, add the asparagus, cauliflower florets, red onion, and bell pepper. Season with salt and remaining thyme leaves. Stir in the olive oil and toss until well-coated. 5. Cook for about 10 minutes. 6. Remove from the oven and add the chicken pieces to the baking sheet. Pour over the honey and mustard glaze. 7. Cook for another 40-45 minutes until the chicken is cooked completely. 8. Serve warm. Nutrition (per serving)

Calories 467, fat 18 g, carbs 30 g, sugar 23 g, Protein 46 g, sodium 358 mg

Cranberry Stuffed Turkey Breast If you want to stay classic these holidays, you will adore this stuffed turkey breast with a delightful mix of chopped walnuts, and cranberry sauce. Serves 6-8 | Prep. time 25 minutes | Cooking time 60 minutes

Ingredients ½ cup walnuts or pecans, chopped ¼ cup flat-leaf parsley, chopped ½ medium-sized onion, diced 1 celery stalk, diced 1 tablespoon Dijon mustard 3 garlic cloves, minced ½ cup cranberry sauce 1 ¼ cups breadcrumbs, more if needed 1 large, skin on and boneless turkey breast, about 3 pounds 2 tablespoons olive oil Salt and black pepper, to taste Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a medium mixing bowl, combine the walnuts, parsley, onion, celery, mustard, garlic, cranberry sauce, and breadcrumbs. Season with salt and pepper. Set aside. If mixture is very wet, adjust consistency with more breadcrumbs until you have a thick sandy mixture. 3. Using a sharp knife, cut along one side of the turkey breast to create a “pocket” where you will stuff the filling. 4. Place the cranberry mixture into the pocket and secure with toothpicks. Using kitchen string, tie turkey breast at 2-inch intervals. 5. Heat the olive oil in a large nonstick frying pan over medium heat. Cook the turkey breasts for about 2-3 minutes on each side or until well browned. 6. Transfer the turkey breast to the prepared baking sheet and bake for

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about 55-65 minutes or until the internal temperature reaches 165ºF (74ºC) on an instant-read thermometer inserted in the thickest part of the breast. Let rest for 10 minutes before slicing. Serve warm.

Nutrition (per serving) Calories 361, fat 13 g, carbs 15 g, sugar 8 g, Protein 43 g, sodium 2421 mg

Roasted Turkey with Cherry BBQ Sauce If you want to complete your holiday table, make this roasted turkey with cherry BBQ sauce. Use more sauce when serving to enjoy this meal even more. Serves 8-10 | Prep. time 15 minutes | Cooking time 3 hours

Ingredients 2 teaspoons brown sugar Salt and black pepper, to taste 2 teaspoons smoked paprika ½ teaspoon garlic powder ½ teaspoon mustard powder ½ teaspoon onion powder ¼ teaspoon cayenne pepper ¼ teaspoon ground cumin 1 (7-8 pound) whole turkey 2 onions, roughly diced 2 carrots, peeled and roughly chopped 3 celery stalks, roughly diced ½ cup + 1 tablespoon unsalted butter 2 cups low-sodium chicken stock 2 tablespoons all-purpose flour For the BBQ sauce 1 tablespoon olive oil 2 cups cherries, pitted 1 onion, finely diced 1 red chili, cored, seeded, and diced Zest of 1 orange 2 garlic cloves, minced ¾ cup apple cider vinegar ⅓ cup brown sugar ¼ cup water

2 tablespoons molasses Directions 1. Preheat oven to 350°F (177°C). 2. In a small mixing bowl, combine the sugar, salt, pepper, paprika, garlic powder, mustard powder, onion powder, cayenne pepper, and cumin. Set aside. 3. In a medium mixing bowl, mix the onion, celery, and carrots. 4. Stuff the inside part of the turkey with as many of the vegetables as can fit. 5. Tie the turkey legs together with kitchen string. 6. Place the remaining vegetables in a roasting pan. Set a wire rack in the middle of the pan so you can put your turkey on top. 7. In a small saucepan, melt the butter and stir in 1 tablespoon of the spice mixture. Brush the whole turkey with the butter and spices. 8. Cover the turkey with aluminum foil and roast for about 1 hour and 30 minutes. 9. Remove the foil and baste the turkey with more spiced butter. Roast uncovered, basting occasionally with more spice butter for another 1 hour and 30 minutes or until the internal temperature reaches 165ºF (74ºC) on an instant-read thermometer inserted in the thickest part of the breast. 10. Meanwhile, pour the pan drippings from the roasting pan into a measuring cup and set aside. 11. In another small saucepan, stir in 1 tablespoon of butter and cook the flour for about 2 minutes. 12. Stir in the chicken stock and reserved pan drippings. Simmer for about 3 minutes, making a perfect gravy. Season with salt and pepper to taste. 13. To make the BBQ sauce, heat a medium saucepan over high heat. Add the olive oil, cherries, onion, chili, and orange zest. 14. Stir in the garlic and cook for about 5 minutes or until all the moisture has evaporated. 15. Stir in the vinegar, brown sugar, molasses, water, and remaining spice mixture. 16. Reduce heat to medium-low and simmer for about 10 minutes to blend all the flavors. 17. Cool down the turkey for 10-15 minutes before carving. Serve with the

cherry BBQ sauce. Nutrition (per serving) Calories 882, fat 46 g, carbs 16 g, sugar 6 g, Protein 86 g, sodium 1755 mg

Orange and Honey Roasted Turkey Breasts This amazing orange and honey glaze will not only make your turkey breast look more appealing but also taste fresh and sweet. It’s easy to make and your guests will crave a second serving. Serves 8 | Prep. time 20 minutes | Prep. time 1 hour 30 minutes

Ingredients 2 medium-sized breasts, about 2 pounds each 1 cup flat-leaf parsley, chopped ½ cup roasted hazelnuts, chopped ¼ cup diced onions, chopped 2 tablespoons thyme 2 garlic cloves, minced 1 teaspoon lemon zest 1 teaspoon orange zest ¼ cup unsalted butter, softened For the glaze ½ cup orange juice ¼ cup unsalted butter, diced 1 teaspoon orange zest 1 teaspoon dried thyme 2 teaspoons Dijon mustard ¼ cup honey Directions 1. Place the turkey breast skin side down on a clean work surface. 2. Open the tenderloin so the breast lies flat. Be careful not to cut all the way through. Repeat with the remaining breasts. 3. Place the parsley, hazelnuts, onion, garlic, thyme, lemon zest, orange zest, and butter in a small mixing bowl. 4. Season with salt and pepper and stir until well-combined. 5. Spoon the stuffing down the center of the turkey breasts and roll up to

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enclose the stuffing. Tie the rolled turkey breast with kitchen string at 1-inch intervals to secure the stuffing. Repeat the same process with the rest of the turkey breasts. Preheat oven to 400°F (204ºC). Line a baking sheet with parchment paper. To make the glaze, in a small saucepan over medium heat, combine place in the orange juice, butter, orange zest, thyme, Dijon mustard, and honey. Arrange all the turkey breasts in the prepared baking sheet and brush each with the glaze. Drizzle the turkey breasts with some olive oil and roast for about 15 minutes. Remove from oven and pour over another layer of glaze. Now, roast for about 60-75 minutes or until turkey is golden-brown in color and until the internal temperature reaches 165ºF (74ºC) on an instant-read thermometer inserted in the thickest part of the breast. Finally, spread the last layer of the glaze all over the turkey and cover with aluminum foil for at least 20 minutes. Remove the foil and slice and serve warm.

Nutrition (per serving) Calories 363, fat 12 g, carbs 22 g, sugar 18 g, Protein 40 g, sodium 2362 mg

Turkey Patties with Cranberry Dressing What to do with all that leftover turkey and veggies? You will adore this next recipe the day after Christmas or Thanksgiving. Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients 3 ½ cups leftover roasted root vegetables 7 ounces leftover roasted turkey, finely chopped 3 green onions, diced 2 teaspoons Dijon mustard ½ cup breadcrumbs ½ cup all-purpose flour 2 tablespoons vegetable oil 2 tablespoons cranberry sauce 1 tablespoon apple cider 1 tablespoon olive oil 1 cup baby rocket 4 radishes, thinly sliced 1 avocado, pitted and diced 2 tablespoons pepitas Directions 1. Place the roasted veggies in a large mixing bowl. Using a potato masher, mash them well and add the turkey, green onions, Dijon mustard, and breadcrumbs. 2. Stir until well-combined and shape the mixture into 12 patties. 3. Add the flour to a large plate and coat the patties in it. 4. Heat the vegetable oil in a large nonstick frying pan over medium heat. Cook the patties in batches for about 2-3 minutes on each side until golden-brown and crispy. 5. Meanwhile, add the cranberry sauce, vinegar, olive oil, and 1 tablespoon water to a small bowl. Stir until well-combined. 6. Add the baby rocket, radishes, avocado, and pepitas in a bowl.

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Add ½ of the dressing to the salad and toss to combine. Serve your patties with the salad and with extra dressing on the side.

Nutrition (per serving) Calories 404, fat 24 g, carbs 28 g, sugar 2 g, Protein 19 g, sodium 142 mg

Next Level Roasted Turkey Roasting a turkey can be a little boring if you have the same old recipe. Trying out new recipes can be a little intimidating because you know your foolproof cooking tips and tricks, but this next-level roasted turkey is a game changer. Serves 8-12 | Prep. time 30 minutes | Cooking time 4 hours

Ingredients 1 large whole turkey, about 10 pounds ¾ cup unsalted butter 3 garlic cloves, minced 2 tablespoons flat-leaf parsley, chopped 1 tablespoon fresh thyme, chopped 2 tablespoons chives, chopped 2 lemons, juiced and zested 2 carrots, peeled and diced Water as needed For the gravy 1 tablespoon unsalted butter 2 tablespoons all-purpose flour 1 ½ tablespoons soy sauce ¾ cup red wine, optional 2 cups homemade or store-bought low-sodium chicken stock Directions 1. Preheat oven to 325°F (163°C). 2. Mix the softened butter, garlic, thyme, parsley, and chives in a large mixing bowl. 3. Stir in the lemon zest and rub the whole turkey on top and under the skin with the herbed butter. 4. Stuff the turkey with the carrots. 5. Place the whole turkey on a roasting pan. Add ½ cup of water around

the turkey. 6. Cover with aluminum foil and bake for about 3 hours and 30 minutes. Baste turkey with its juice every 30 minutes. Add water if needed. 7. Remove the foil, collect the turkey drippings in a measuring cup, and roast the turkey for another 30 minutes or until golden brown and until the internal temperature reaches 165ºF (74ºC) on an instant-read thermometer inserted in the thickest part of the breast. 8. Meanwhile, melt the butter in a large nonstick frying pan over medium heat. Add the flour and cook for about 1 minute. 9. Stir in the soy sauce, turkey drippings, red wine, if using, and chicken stock. 10. Mix until thickened and gravy forms. To adjust consistency, add hot water as needed. 11. Serve your turkey with gravy. Nutrition (per serving) Calories 1052, fat 58 g, carbs 4 g, sugar 1 g, Protein 107 g, sodium 2261 mg

Roasted Turkey with Lemon and Garlic If you love refreshing turkey recipes over the holidays, you will love this lemon and garlic version because it’s so delicious. You will savor the freshness of the lemon and garlic in every bite. Serves 8 | Prep. time 30 minutes | Cooking time 4 hours

Ingredients 1 (10-pound) whole turkey 1 onion, diced 1 lemon, halved and zested 1 head of garlic, halved 2 tablespoons sea salt 1 tablespoon thyme leaves 1 teaspoon peppercorns ½ cup unsalted butter 4 tablespoons vegetable bouillon powder Directions 1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. 2. In a small mixing bowl, combine the salt, thyme, peppercorns, butter, vegetable bouillon powder, and lemon zest. 3. Rub the mixture over the whole turkey on top of the skin and under the skin as well. 4. Stuff the turkey with the onion, halved lemon, and garlic. 5. Cover with aluminum foil, transfer to the prepared baking sheet, and cook for about 3 hours and 30 minutes. 6. Remove the foil and cook for 30 minutes more or until the internal temperature reaches 165ºF (74ºC) on an instant-read thermometer inserted in the thickest part of the breast. Remove from oven. 7. Cover with aluminum foil for at least 20 minutes before carving so that all the juices will stay in the turkey and won’t evaporate.

Nutrition (per serving) Calories 1078, fat 78 g, carbs 8 g, sugar 0 g, Protein 77 g, sodium 2343 mg

Bacon-Wrapped Turkey Roll Elevate a simple turkey breast by wrapping it in bacon strips for extra flavor. You can also use deli ham, a money-saving ingredient that is so flavorful. Serves 6-8 | Prep. time 30 minutes | Cooking time 1 hour 15 minutes

Ingredients 10 ounces herbed cream cheese, softened 1 tablespoon whole-grain mustard ½ lemon, juiced 1 (3-pound) turkey breast, boneless and skinless 8 slices bacon, more if needed 1 tablespoon olive oil Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the cream cheese with the whole-grain mustard and lemon juice. 3. Butterfly the turkey breast by cutting it into one side of it so you can open it like a book. Cover each with plastic wrap. 4. Use a meat mallet or a rolling pin to gently smash down the turkey breast to a rectangle, about 1-ich thick. 5. Brush with the cream cheese mixture and roll the turkey breast into a roulade. Roll the bacon strips around the roulade to cover it completely, stretching the bacon strips as you go. Secure with toothpicks if needed or kitchen string. 6. Drizzle with olive oil and arrange on the prepared baking sheet. 7. Cover with aluminum foil and bake for about 1 hour. 8. Remove the foil and cook for another 15 minutes until golden browned or until the internal temperature reaches 165ºF (74ºC) on an instantread thermometer inserted in the thickest part of the turkey. 9. Let rest for 10 minutes before slicing into 8 portions. Serve warm.

Nutrition (per serving) Calories 362, fat 18 g, carbs 8 g, sugar 6 g, Protein 38 g, sodium 2215 mg

BEEF, PORK, AND LAMB Sloppy Joes Sloppy joes are an easy, budget-friendly, and delicious holiday sandwich choice. It’s a stovetop dish that’s ready in no time. Serves 6 | Prep. time 10 minutes | Cooking time 25-30 minutes

Ingredients 1 onion, diced 1 bell pepper, cored and finely diced 2 garlic cloves, minced 1 tablespoon olive oil 1 pound ground beef 1 (15-ounce) can tomato sauce 3 tablespoons tomato paste 2 tablespoons apple cider vinegar 2 tablespoons brown sugar 1 teaspoon Dijon mustard 1 teaspoon chili powder 1 teaspoon Worcestershire sauce Salt and black pepper, to taste 6 hamburger buns Directions 1. Heat the olive oil in a large nonstick frying pan over medium heat. 2. Cook the diced onion, minced garlic, and ground beef for about 5-7 minutes. 3. Stir in the tomato sauce, tomato paste, vinegar, brown sugar, Dijon mustard, chili powder, and Worcestershire sauce. Season with the salt and pepper. 4. Cook for about 10-15 minutes, stirring regularly. 5. Serve the ground meat mixture in hamburger buns.

Nutrition (per serving) Calories 370, fat 10 g, carbs 34 g, sugar 12 g, Protein 33 g, sodium 751 mg

Sautéed Beef, Cabbage, and Rice This is another budget-friendly meal that can feed a crowd, perfect for a casual holiday meal.. You will love this winter-inspired meal that’s bursting with flavor. Serves 8 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients 1 onion, diced 1 medium-sized head green cabbage, roughly chopped 2 tablespoons vegetable oil 1 pound ground beef 2 tablespoons steak seasoning ½ cup water 4 cups rice, cooked ¼ cup unsalted butter 1 tablespoon soy sauce Directions 1. In a large skillet or nonstick frying pan, heat the vegetable oil over medium heat. 2. Cook the onion for about 3-4 minutes. 3. Stir in the green cabbage and ground beef. 4. Season with the steak seasoning and stir in the water. 5. Season with the salt and pepper and cook until the cabbage wilts, about 20 minutes. 6. Stir in the cooked rice, butter, and soy sauce. Cook for another 5 minutes. 7. Serve warm. Nutrition (per serving) Calories 558, fat 13 g, carbs 81 g, sugar 4 g, Protein 25 g, sodium 213 mg

Beef Taco Pasta If you are pasta lover, then you will enjoy this budget-friendly meal that will feed the whole family. Serves 4-6 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced ½ pound ground beef 2 tablespoons taco seasoning 1 (15-ounce) can diced tomatoes with their juices 1 (4-ounce) can diced green chiles ½ pound small pasta shells 2 cups low-sodium beef broth 1 cup cheddar cheese, shredded 2 green onions, diced Directions 1. In a large nonstick frying pan over medium heat, warm the olive oil. 2. Stir in the onion, garlic, and ground beef. Cook for about 5 minutes. 3. Season with the taco seasoning and stir in the pasta shells, diced tomatoes, green chiles, and beef broth. Cook for about 10-15 minutes, stirring occasionally. 4. Stir in the diced green onions and shredded cheddar cheese. Mix until the cheese is just melted. 5. Serve warm. Nutrition (per serving) Calories 546, fat 13 g, carbs 76 g, sugar 2 g, Protein 28 g, sodium 422 mg

Christmassy Meatloaf Meatloaf is a staple during the holiday at our house, and this recipe is the one you’ve been searching for a long time. It’s foolproof, classic, and always delicious. Serves 6-8 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients 1 large egg, at room temperature ⅓ cup whole milk 1 tablespoon Worcestershire sauce ¾ cup breadcrumbs 1 tablespoon Italian seasoning ¼ teaspoon ground allspice 1 teaspoon garlic powder Salt and black pepper, to taste ½ cup diced onion ½ cup dried cranberries 1 ½ pound lean ground beef 1 ½ pound ground pork ½ cup cranberry jelly, divided Directions 1. Preheat oven to 350°F (177°C). Line a 9-inch loaf pan with parchment paper. Let the parchment paper hang over the edges for easy removal. 2. In a large mixing bowl, combine the egg, milk, Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt and pepper, onion, cranberries, ground beef, and ground pork. 3. Transfer the mixture to the prepared loaf tin. 4. Melt the cranberry jelly in the microwave for 15-20 seconds. Brush half of the cranberry jelly on top of the meatloaf. 5. Bake for about 55-60 minutes. 6. When the meatloaf is done cooking, brush the remaining cranberry jelly on top.

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Let cool for a few minutes before removing from the loaf pan and slice and serve.

Nutrition (per serving) Calories 180, fat 5 g, carbs 9 g, sugar 4 g, Protein 22 g, sodium 240 mg

Ground Beef Wellington Beef wellington is a Christmas classic, but let’s make it budget-friendly by using ground beef! It’s much faster to make and just as delicious as the original. Serves 4 | Prep. time 30 minutes | Cooking time 30 minutes

Ingredients 1 cup fresh white button mushrooms, diced 2 tablespoons unsalted butter 1 tablespoon all-purpose flour Salt and black pepper, to taste 1 cup half and half 2 large egg yolks ½ medium sized onion, diced 1 pound lean ground beef 8 ounces refrigerated crescent rolls Egg wash 1 large egg, beaten with 1 tablespoon water Directions 1. In a large nonstick frying pan over medium heat, melt the butter. 2. Cook the mushrooms and onion for 2-3 minutes or until soft and fragrant. Season with salt and pepper to taste. 3. Stir in the ground beef and cook for about 5 minutes. 4. Stir in the flour and pour in the half and half. 5. Remove from heat and stir in the egg yolks. Let it cool slightly. 6. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 7. Cut the dough into 8 pieces. Roll out each piece into even rectangular shape. 8. Place the filling in the center of 4 pieces, forming a loaf shape. Dip fingers into the egg wash and lightly wet around the edges of each

Wellington. 9. Cover each Wellington with the roll out rectangles of crescent dough and seal the edges with a fork. Brush the whole surface with the egg wash. 10. Transfer the beef wellington to the prepared baking sheet. Bake for about 20-30 minutes, or until dough is cooked through and golden. 11. Let it cool slightly before serving. Nutrition (per serving) Calories 615, fat 35 g, carbs 28 g, sugar 4 g, Protein 41 g, sodium 613 mg

Slow Cooked Christmas Beef Roast We are using here a beef chuck roast, a budget-friendly cut that when you cook it slowly becomes so tender, your guest will ask for seconds. Serves 8 | Prep. time 30 minutes | Cooking time 8 hours

Ingredients 1 tablespoon brown sugar 1 teaspoon garlic powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon dry rosemary 5 pounds beef chuck roast 1 cup water 1-2 beef bouillon cubes ¼ cup corn starch or flour ¼ cup water Directions 1. In a mixing bowl, combine the brown sugar, garlic powder, paprika, Worcestershire sauce, vegetable oil, salt, pepper, and dried rosemary. 2. Brush the beef roast with brown sugar mixture and coat well and place it into the slow cooker. 3. Mix 1 cup of warm water with 1 or 2 cubes of beef bouillon until dissolved. Pour around the roast in the slow cooker. 4. Cook on LOW for 8 hours. After 7 hours, check for doneness. 5. In the meantime, mix the corn starch in ¼ cup of water until smooth. Set aside. 6. Remove roast from the slow cooker and cover with foil to keep warm. 7. Thicken the cooking juices with the cornstarch mixture and cook on HIGH until slightly thickened, about 15-20 minutes.

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Cut the meat and serve with the gravy.

Nutrition (per serving) Calories 1091, fat 82 g, carbs 5 g, sugar 1 g, Protein 76 g, sodium 380 mg

Beef Stew with Carrots and Potatoes When it’s cold outside, having a heart-warming pot of beef stew ready is a real treat. Using chuck roast is a budget-friendly meal that will feed all your hungry guests. Serves 6 | Prep. time 20 minutes Cooking time 1 hour and 35 minutes

Ingredients 3 pounds boneless beef chuck, cut into 1½-inch pieces 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium onions, diced 7 garlic cloves, minced 2 tablespoons apple cider vinegar 1 ½ tablespoons tomato paste ¼ cup all-purpose flour 3 cups homemade or store-bought low-sodium beef broth 3 cups water 1 teaspoon dried thyme 1½ teaspoons granulated sugar 4 large carrots, peeled and cut into 1-inch pieces 1 pound white potatoes, diced into large cubes Directions 1. In a large pot or Dutch oven over medium heat, heat the olive oil. 2. Cook the onion, garlic, and beef chuck for about 10 minutes, stirring occasionally. 3. Season with salt and pepper and stir in the vinegar, tomato paste, flour, carrots, and potatoes. Mix until combined and cook for another 5 minutes. 4. Pour in the beef broth and water. Season with the dried thyme and sugar.

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Cook on medium heat for about 1 hour 20 minutes or until the meat is tender and cooked. Serve warm.

Nutrition (per serving) Calories 681, fat 21 g, carbs 29 g, sugar 7 g, Protein 73 g, sodium 1229 mg

Over the Top Beef Stew This is another beef stew that will top even the best beef stew you have ever tasted! It’s made with a ton of veggies and a cheap stewing beef meat to make your holiday season more affordable. Serves 8 | Prep. time 15 minutes | Cooking time 1 hour 15 minutes

Ingredients 1 tablespoon olive oil 2 pounds stewing beef, diced into cubes 1 onion, diced 2 carrots, peeled and diced 2 celery stalks, diced Salt and black pepper, to taste 3 garlic cloves, minced ¼ cup tomato paste 4 cups homemade or store-bought low-sodium beef broth 2 cups water 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 1 pound baby potatoes, halved 1 cup frozen peas ¼ cup chopped flat-leaf parsley Directions 1. Heat the olive oil in a nonstick pot over medium heat. 2. Cook the stewing beef and onion for about 5 minutes. 3. Stir in the carrots and celery, seasoning with salt and pepper. 4. Stir in the garlic cloves and tomato paste and cook for another 5 minutes. 5. Pour in the beef broth, water, and Worcestershire sauce. Season with dried thyme and bay leaves, and cook for about 30 minutes. 6. Stir in the baby potatoes and frozen peas, and cook for another 20

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minutes. Finally, stir in the parsley and cook for another 10 minutes. Serve warm.

Nutrition (per serving) Calories 416, fat 15 g, carbs 16 g, sugar 4 g, Protein 41 g, sodium 96 mg

Honey Garlic Pork Chops Try something new, unusual and very delicious this holiday season and make these honey garlic pork chops. Serves 6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients ½ cup ketchup 3 tablespoons honey 2 tablespoons soy sauce 2 garlic cloves, minced 6 pork chops, 1-inch thick, 4 ounces per piece Directions 1. In a medium mixing bowl, to make the glaze, combine the ketchup, honey, soy sauce, and garlic. 2. Heat a grill on high and cook each pork chop on each side for about 5 minutes. 3. Flip and brush the pork chops with the glaze. Cook the chops for another 8-10 minutes until no longer pink in the middle. 4. Serve with your favorite salad or roasted potatoes. Nutrition (per serving) Calories 312, fat 20 g, carbs 14 g, sugar 13 g, Protein 18 g, sodium 566 mg

Cinnamon Apple Pork Chops Cinnamon apple pork chops are one of the most impressive meals you can prepare for the whole family during the holiday season. Serves 4 | Prep. time 15 minutes | Cooking time 15-20 minutes

Ingredients 2 tablespoons unsalted butter 4 boneless pork loin chops 3 tablespoons brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg Pinch of salt 4 medium tart apples, cored and thinly sliced 2 tablespoons chopped walnuts Directions 1. Melt the butter in a large skillet over medium heat. 2. Season the pork chops with the salt and pepper and cook for about 3-5 minutes on each side. Remove from the pan and set aside on a plate lined with paper towel. 3. In the same pan, stir in the brown sugar, cinnamon, nutmeg, and apples. 4. Season with pinch of salt and cook for about 5 minutes. 5. Stir in the chopped nuts and cook for another 5 minutes. 6. Serve the pork chops with the spiced apples. Nutrition (per serving) Calories 341, fat 11 g, carbs 38 g, sugar 29 g, Protein 23 g, sodium 132 mg

Christmas Pork Belly with Crackling Christmas wouldn’t be complete without pork as a centerpiece. With only three ingredients, this delicious recipe will surprise even the most skeptical guests. Serves 8 | Prep. time 10 minutes | Cooking time 2 hours 30 minutes

Ingredients 1 (4-pound) pork belly ¼ cup vegetable oil Salt and black pepper, to taste Directions 1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. 2. Pat the pork belly dry with a paper towel. Score the skin with a sharp knife. Season the pork generously with salt, making sure you get the seasoning all over the cracks. 3. Heat a large pan or skillet over high heat and stir in the oil. 4. Sear the pork on each side for about 3-5 minutes, then set aside. 5. Pour at least 3 cups of water in deep roasting tray and place an ovenproof wire rack over the roasting tray. Place the pork chops on the wire rack. 6. Cook for about 2 hours. 7. Take the pork out of the oven and increase the heat to 400°F (204°C). Add another cup of water to the pan if needed. 8. Cook for about 20-30 minutes until the crust is golden-brown and crackling. 9. Serve warm. Nutrition (per serving) Calories 1107, fat 67 g, carbs 0 g, sugar 0 g, Protein 104 g, sodium 3664 mg

Sticky Christmas Glazed Ham Ham is a staple at every Christmas party and this recipe will wow everyone at the table. The sticky glaze brings a sweet and elegant flavor to the juicy ham. Serves 14 | Prep. time 20 minutes | Cooking time 1 hour 30 minutes

Ingredients 1 (10-12-pound) half leg ham ¼ cup whole cloves 1 ½ cups water ½ cup brown sugar ¼ cup honey 1 tablespoon Dijon mustard ½ cup brandy Directions 1. Preheat oven to 350°F (177°C). 2. Take a small, sharp knife and cut a zig-zag shape into the skin at the base of the ham hock. 3. Push a whole clove into the crisscross or center of each diamond. 4. Wrap a piece of aluminum foil at the end of the hock to prevent it from burning. 5. Place the ham on the wire rack of a roasting pan. Add water to the base of the dish and bake for about 20 minutes. 6. To make the glaze, combine the brown sugar, honey, and mustard in a saucepan over medium heat. Simmer until the sugar has dissolved. 7. Remove from the heat and stir in the brandy. Mix until well-combined. 8. Brush the ham with the glaze and bake for another 20 minutes. 9. Reglaze the ham again and bake for another 20 minutes. 10. Remove the foil and reglaze for the final time, baking for another 20-30 minutes. 11. Right before serving, give the ham another coating with the glaze and slice to serve.

Nutrition (per serving) Calories 576, fat 28 g, carbs 23 g, sugar 10 g, Protein 54 g, sodium 4232 mg

Maple-Glazed Ham Another ham recipe that bursts with flavor is this maple glazed ham. The orange juice in the glaze gives a sweet, refreshing touch to every bite. Serves 8 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients 1 (10-pound) leg ham, bone-in, skin-on 1 cup water For the glaze ¾ cup maple syrup ¾ cup brown sugar Juice of 1 orange 3 tablespoons Dijon mustard Salt and black pepper, to taste Directions 1. Preheat oven to 325°F (163°C). 2. Remove the skin of the ham, then cut it in a zig-zag pattern, making small diamond shapes. 3. In small mixing bowl, combine the maple syrup, brown sugar, orange juice, Dijon mustard, and salt and pepper. 4. Place the ham leg with the water in a roasting dish. Bake for about 20 minutes. 5. Cover the bone with a piece of aluminum foil and brush the whole ham with the glaze. 6. Bake for another 70 minutes, reglazing with the orange and maple glaze every 20 minutes. 7. Remove the foil from the bone and bake for 10-15 more minutes. 8. When ready to serve, glaze the ham one more time. Nutrition (per serving) Calories 1329, fat 53 g, carbs 33 g, sugar 30 g,

Protein 167 g, sodium 456 mg

Rosemary Garlic Ground Lamb and Potatoes If you want a cheap lamb meal brimming with flavor, you will adore this next recipe that will feed the whole family. Serves 4 | Prep. time 30 minutes | Cooking time 55 minutes

Ingredients 3 tablespoons olive oil 3 russet potatoes, cut into ½-inch cubes 1 onion, diced 1 bell pepper, cored and diced 3 garlic cloves, minced 2 tablespoons freshly chopped rosemary Salt and freshly ground black pepper, to taste 1 pound ground lamb ½ teaspoon turmeric ½ teaspoon paprika Directions 1. In a large nonstick frying pan over medium heat, heat the olive oil. 2. Cook the onion, pepper, and garlic for 2-3 minutes or until soft and fragrant. Season with the fresh rosemary and salt and pepper to taste. 3. Add in the diced potatoes and stir until combined. 4. Stir in the ground lamb, turmeric, and paprika. 5. Cover and cook for about 20-25 minutes or until potatoes are tender and lamb well cooked. Stir every 3-4 minutes. 6. Serve warm. Nutrition (per serving) Calories 379, fat 18 g, carbs 32 g, sugar 1 g, Protein 35 g, sodium 215 mg

Easy Lamb Stir Fry Enjoy wonderful lamb meals over the holidays with this easy ground lamb stir fry. Serves 4 | Prep. time 10 minutes | Cooking time 10-15 minutes

Ingredients 2 tablespoons canola oil 1 onion, diced 4 garlic cloves, minced 1 pound ground lamb 1 jalapeño, cored, seeded, and diced 2 tablespoons cumin ⅔ pound green beans, trimmed 2 tablespoons soy sauce 2 tablespoons lemon juice 1 teaspoon brown sugar 2 green onions, diced Salt and black pepper, to taste Directions 1. In a large nonstick frying pan over medium heat, heat the oil. 2. Cook the onion, garlic, and jalapeño for 2-3 minutes or until soft and fragrant. 3. Stir in the ground lamb and cook for about 5 minutes. 4. Stir in the green beans and cook for another 2-3 minutes. Season with the cumin, soy sauce, lemon juice, brown sugar, and salt and pepper. 5. Cook for another 5 minutes, then serve in a bowl with cooked rice with the diced green onion on top. Nutrition (per serving) Calories 324, fat 15 g, carbs 11 g, sugar 3 g, Protein 34 g, sodium 546 mg

FISH AND SEAFOOD Tuna Pasta Salad Even though this pasta qualifies as a starter, it can a whole meal during the holidays when you want to whip up something quick. You can use cheap tuna in water to save some money in your and cut more calories. Serves 4 | Prep. time 5 minutes | Cooking time 8 minutes

Ingredients 1 pound penne pasta Salt and black pepper, to taste 14 ounces canned tuna in water, drained 2 tablespoons olive oil ¼ cup chopped flat-leaf parsley ½ cup kalamata olives, diced and pitted 7 ounces feta cheese, crumbled 1 teaspoon dried oregano Directions 1. In a large pot filled with salted boiling water, cook the pasta for about 6-8 minutes or until al dente. 2. Drain well and place the pasta in a bowl. 3. Stir in the drained tuna and drizzle with olive oil. 4. Add the parsley, olives, feta cheese, and oregano. Mix until wellcombined. 5. Serve immediately. Nutrition (per serving) Calories 428, fat 40 g, carbs 19 g, sugar 12 g, Protein 46 g, sodium 635 mg

Lemon Garlic Tilapia Tilapia in garlic lemon sauce is incredibly tasty yet easy on the wallet. Serves 4 | Prep. time 5 minutes | Cooking time 8-10 minutes

Ingredients 2 tablespoons canola oil 4 tilapia fillets 3 tablespoons freshly squeezed lemon juice 1 tablespoon unsalted butter 1 garlic clove, minced 1 teaspoon chopped flat-leaf parsley Salt and black pepper, to taste Directions 1. Season the tilapia fillets with the salt and pepper. 2. Heat the canola oil in a large nonstick frying pan over medium heat. 3. Cook the tilapia fillets for about 3-4 minutes on each side. 4. Stir in the butter, garlic, and lemon juice. 5. Sprinkle with the parsley and cook for 3-4 minutes more. 6. Serve with your favorite salad. Nutrition (per serving) Calories 173, fat 11 g, carbs 0 g, sugar 0 g, Protein 21 g, sodium 141 mg

Herb-Crusted Tilapia with Lemon Potatoes This tilapia recipe will absolutely blow your mind how delicious it is. Its herbed crust is full of flavor and amazing. And served with lemony potatoes is heavenly! Serves 2 | Prep. time 15 minutes | Cooking time 35 minutes

Ingredients 2 red potatoes, cut into ½-inch pieces 2 teaspoons olive oil Salt and black pepper, to taste 2 tablespoons all-purpose flour 1 large egg, lightly whisked ¾ cup panko breadcrumbs 2 tablespoons unsalted butter, diced 2 tilapia fillets 2 teaspoons chopped thyme leaves 2 teaspoons lemon zest Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the potatoes, olive oil, lemon zest, and salt and pepper. 3. Transfer the potatoes into the prepared baking sheet and bake for about 20 minutes. 4. In a small mixing bowl, combine the flour, breadcrumbs, and thyme leaves. 5. Season the tilapia fillets with salt and pepper, then dip them in the whisked egg and coat them with the breadcrumbs mixture. 6. Arrange the fillets on the baking sheet with the roasted potatoes, adding small pieces of butter on top. 7. Bake for another 15 minutes before serving.

Nutrition (per serving) Calories 512, fat 24 g, carbs 49 g, sugar 8 g, Protein 29 g, sodium 194 mg

Air Fryer Tilapia This tilapia is tastes fried, but with the air fryer method, you save many calories! Serves 4 | Prep. time 5 minutes | Cooking time 12 minutes

Ingredients 4 tilapia fillets 2 tablespoons olive oil ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder Salt and black pepper, to taste 1 lemon, diced into wedges Directions 1. Season the tilapia fillets with salt and pepper. Sprinkle them with the paprika, garlic powder, and onion powder. Drizzle the olive oil on top. 2. Place them in an air fryer and cook on 400°F (204°C) for about 12 minutes. 3. Serve with the lemon wedges. Nutrition (per serving) Calories 159, fat 8 g, carbs 1 g, sugar 0 g, Protein 21 g, sodium 41 mg

Shrimp with Parmesan Crusted Brussels Sprouts These yummy little bites are full of flavor, coated with breadcrumbs and parmesan cheese and then baked to perfection. You can also make them in the air fryer for a quicker, healthier alternative. Serves 2 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients 1 pound frozen shrimp, thawed, rinsed, and drained 3 tablespoons olive oil 3 garlic cloves, minced Salt and black pepper, to taste ½ cup low-sodium chicken broth 2 tablespoons unsalted butter 3 cups baby spinach 3 tablespoons grated parmesan cheese ½ pound linguine pasta Directions 1. In a large pot with hot boiling salted water, cook the linguine for about 6-8 minutes or until al dente. 2. In a large nonstick frying pan over medium heat, heat the olive oil. 3. Cook the shrimp for about 5 minutes, stirring here and there. 4. Stir in the garlic and season with the salt and pepper. 5. Stir in the baby spinach, chicken broth, and cooked pasta. 6. Finally, stir in the parmesan cheese and cook for about 5 minutes until all the liquid evaporates. 7. Serve warm. Nutrition (per serving) Calories 698, fat 43 g, carbs 23 g, sugar 10 g, Protein 55 g, sodium 1269 mg

Fish Cakes Making fish cakes out of tilapia can be an incredibly affordable meal. Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients 4 tilapia fillets 2 tablespoons olive oil 1 large egg, room temperature 1 zucchini, grated ¾ cup breadcrumbs 2 tablespoons all-purpose flour Salt and black pepper, to taste 2 teaspoons dried dill 3 tablespoons unsalted butter Directions 1. Season the tilapia fillets with salt and pepper. 2. Heat the olive oil in a large nonstick frying pan over medium heat. 3. Cook the tilapia fillets for about 2-3 minutes on each side. 4. Let them cool slightly and crumble them into smaller pieces. 5. Place the fish pieces in a large mixing bowl. Stir in the egg, zucchini, breadcrumbs, flour, salt and pepper, and dill. Mix until well-combined. 6. Using your hands, form small fish cakes from the mixture. 7. Melt the butter in a large nonstick frying pan over medium heat. 8. Cook the fish cakes for about 3 minutes on each side. 9. Serve with a salad or cooked rice. Nutrition (per serving) Calories 351, fat 19 g, carbs 19 g, sugar 2 g, Protein 26 g, sodium 273 mg

Grilled Orange Garlic Tilapia If you don’t like my lemon garlic tilapia recipe, then you will enjoy this amazing orange garlic tilapia. Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients 4 tilapia fillets Salt and black pepper, to taste ½ teaspoon dried oregano Juice of 1 orange 2 tablespoons soy sauce 2 garlic cloves, minced 2 tablespoons olive oil Directions 1. Season the tilapia fillets with salt and pepper. 2. Heat the olive oil in a large nonstick frying pan over medium heat. 3. Cook the tilapia fillets for about 3-4 minutes on each side. 4. Stir in the garlic, soy sauce, orange juice, and oregano. 5. Cook for 5 more minutes and serve warm. Nutrition (per serving) Calories 160, fat 8 g, carbs 1 g, sugar 0 g, Protein 21 g, sodium 491 mg

Broccoli and Shrimp Stir Fry Cooking broccoli and shrimp is easy in this stir fry dish that can be prepared in about 20 minutes. Serves 4 | Prep. time 5 minutes | Cooking time 7-10 minutes

Ingredients 1 pound frozen shrimp, thawed, rinsed, and pat-dried with a paper towel Salt and black pepper, to taste 2 tablespoons unsalted butter 1 teaspoon chili flakes 1 teaspoon dried dill 1 pound broccoli florets, rinsed and pat-dried with a paper towel Juice of 1 lemon 2 garlic cloves, minced Directions 1. Melt the butter in a large nonstick frying pan over medium heat. 2. Stir in the broccoli florets and shrimp, and season with the salt and pepper, chili flakes, dill, and garlic. 3. Fold in the lemon juice and cook for about 5-7 minutes. 4. Serve with cooked rice. Nutrition (per serving) Calories 213, fat 8 g, carbs 9 g, sugar 2 g, Protein 26 g, sodium 250 mg

VEGETARIAN Mushroom and Leek Quiche What about enjoying a decadent and inexpensive quiche over the holidays? Serves 8 | Prep. time 20 minutes | Cooking time 50-55 minutes

Ingredients For the pastry 1 ½ cups all-purpose flour ½ cup unsalted butter Kosher salt, to taste 1 large egg, chilled For the filling 4 stalks leek, diced 14 ounces mushrooms, diced 2 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon all-purpose flour Salt and black pepper, to taste 1 ½ cups whole milk 1 cup grated Swiss or cheddar cheese Directions 1. Preheat oven to 350°F (177°C). 2. In a large mixing bowl, combine the flour and the butter, rubbing the butter with your fingers until you’ve formed a sand-like consistency. 3. Stir in the salt and egg, combining to form a smooth dough. 4. Roll out the dough and transfer it to a 9-inch tart pan with a removable bottom. 5. Remove the edges and cook the tart shell for about 10-15 minutes.

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In the meantime, in a large nonstick frying pan, heat the olive oil over medium heat. Cook the leeks for about 5-6 minutes. Season with the salt and pepper and transfer the cooked leek into the baked tart shell. In the same pan, cook the mushrooms and garlic, seasoning with more salt and pepper. Cook for about 5-6 minutes. Stir in the flour and cook for 2-3 minutes more. Pour in the whole milk and mix until everything is combined and thickened. Transfer the mixture to the baked tart shell and top with the cheese. Bake for another 30-35 minutes and let it cool slightly before serving and slicing.

Nutrition (per serving) Calories 349, fat 22 g, carbs 28 g, sugar 5 g, Protein 10 g, sodium 228 mg

Mushroom Risotto The meal is ready in around 30 minutes, so you will end up with a quick, crowd-pleasing lunch or dinner. Serves 4 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients 3 tablespoons olive oil 1 onion, diced 10 ounces white button mushrooms, diced 2 garlic cloves, minced Salt and black pepper, to taste ½ cup dry white wine 2 cups arborio rice or any short-grain rice 6 cups low-sodium vegetable broth 1 teaspoon dried thyme Directions 1. Heat the olive oil in a large nonstick frying pan over medium heat. 2. Cook the onion and mushrooms for about 7-8 minutes. 3. Stir in the rice and cook for 2-3 minutes. 4. Season with salt and pepper and garlic. 5. Pour in the white wine and cook on medium heat until the liquid evaporates. 6. Stir in the broth 1 cup at a time every 5-6 minutes, cooking the rice al dente. 7. Stir in the thyme. You can also top it with grated parmesan cheese before serving. Nutrition (per serving) Calories 544, fat 13 g, carbs 83 g, sugar 3 g, Protein 16 g, sodium 1158 mg

Butternut Squash Ravioli with Sage and Pecan Butter Sauce This butternut squash pasta dish combined with the deliciousness of a sage and pecan butter sauce with homemade ravioli. It takes some work but is so worth it! It’s a perfect holiday dish that can be made ahead of time for the raviolis. The sauce should be made just before serving. Serves 8 | Prep. time 1 hour | Cooking time 45 minutes Ingredients For the ravioli dough 1 ½ cups semolina 1 ½ cups all-purpose flour 1 teaspoon salt 4 eggs, beaten 2 tablespoons olive oil Water as needed For the butternut squash filling 2½ pounds butternut squash, peeled and roughly chopped 8 cloves garlic ¼ cup olive oil ½ cup parmesan cheese ½ teaspoon dried sage Salt and pepper, to taste Sauce and garnish 4 tablespoons butter 10 whole fresh sage leaves ¼ cup toasted pecans Freshly grated parmesan cheese Directions To make the filling

Preheat the oven to 400°F (204°C). 1. In a bowl, mix squash, garlic, and olive oil. Arrange on a baking sheet and bake for 45 minutes or until soft. 2. Once done, transfer to a food processor and process until smooth. 3. Add parmesan, sage, salt, and pepper. Set aside. To make the dough 4. Make a mound with the flour on a clean work surface and form a well in the center. 5. Add the salt, eggs, and oil to the well. 6. Using a fork, stir the center and slowly incorporate the sides of the dough and then the bottom. 7. When the dough has formed a mass, use a scraper to fold the sides over the center to incorporate any loose bits, and then sprinkle the work surface with more flour. Knead the dough by hand until it is smooth and elastic. Spritz it with clean water from a spray bottle as necessary. 8. Divide the dough in two and cover one with a damp towel. Roll the other piece out very thin, either by hand with a rolling pin or using a pasta maker. Form a long rectangle and lay it on a lightly floured surface. Cut it into two even pieces. 9. Brush the surfaces with egg wash and lay 12 tablespoons of the filling out on one piece of the dough, evenly spaced. 10. Lay the other half of the dough on top (egg wash side down) and press gently to remove any air bubbles. 11. Repeat with the remaining dough and filling. 12. In a pot with boiling water with salt, boil the ravioli until done. Once the ravioli are floating, they're done. 13. Strain and serve with the butter. Top with Parmesan cheese. To make the sauce 1. While the water to cook the ravioli is boiling, prepare the sauce. In a saucepan, over medium-low heat, melt the butter and add the sage leaves. Stir continuously to prevent the sauce from burning. When the sage leaves are crispy, the sauce is ready. Nutrition (per serving) Calories 420, fat 24 g, carbs 39 g, sugar 8 g

Protein 12 g, sodium 319 mg

Brussels Sprouts Pasta In this recipe, the Brussels sprouts are roasted and put on top of the cooked pasta of your choice. Serves 4 | Prep. time 10 minutes | Cooking time 25-30 minutes

Ingredients 1 pound Brussels sprouts, halved Salt and black pepper, to taste 3 tablespoons olive oil ½ cup heavy cream 1 pound penne pasta 1 teaspoon chili flakes 1 teaspoon dried thyme 1 teaspoon garlic powder Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, add the Brussels sprouts. Stir in the olive oil and season with the salt and pepper. 3. Transfer the mixture to the prepared baking sheet and roast for about 15 minutes. 4. In the meantime, bring a large pot with salted water to a boil. Cook the pasta for about 6-8 minutes or until al dente. 5. Drain the pasta and transfer into a large saucepan. Stir in the roasted Brussels sprouts, heavy cream, chili flakes, thyme, garlic powder, and more salt and pepper. 6. Mix until well-combined and serve. Nutrition (per serving) Calories 721, fat 39 g, carbs 75 g, sugar 2 g, Protein 17 g, sodium 784 mg

Stuffed Butternut Squash This is not only a great-tasting vegetarian dish, but it’s also completely vegan. Perfect for a light meal and nutritious meal during the holiday. Serves 4 | Prep. time 15 minutes | Cooking time 40 minutes Ingredients 2 pounds butternut squash, halved and seeded Salt and black pepper, to taste 2 tablespoons unsalted butter 1 tablespoon light brown sugar 1 cup low-sodium vegetable broth ½ cup quinoa, rinsed 3 cups kale, roughly chopped 1 (15-ounce) can chickpeas, drained and rinsed ½ cup dried cranberries ¼ cup pumpkin seeds Directions 1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. Add the quinoa to a medium saucepan and top with the vegetable broth. 3. Season with salt and pepper, brown sugar, and butter. Cover and cook the quinoa for about 10 minutes over medium heat. 4. Fluff up the quinoa with a fork, then stir the cranberries and chickpeas into the quinoa along with the chopped kale. 5. Fill the halved and seeded butternut squash with the quinoa mixture and top with the pumpkin seeds. 6. Transfer the squash to the prepared baking sheet and bake for about 30 minutes. 7. Serve warm. Nutrition (per serving) Calories 455, fat 12 g, carbs 74 g, sugar 7 g, Protein 15 g, sodium 584 mg

Mushroom and Spinach Lasagna This mushroom and spinach lasagna is a great vegetarian option for the holiday. It makes a budget-friendly alternative of this popular Italian dish. Your guests will ask you for the recipe. It’s that good! Serves 6-8 | Prep. time 20 minutes | Cooking time 40-45 minutes

Ingredients 1 pound lasagna dry pasta 1 onion, diced 3 tablespoons olive oil 3 cups baby spinach ½ pound white button mushrooms, diced Salt and black pepper, to taste 1 teaspoon red hot chili flakes or to taste 2 garlic cloves, minced 2 cups grated mozzarella cheese 1 (14-ounce) jar béchamel sauce Directions 1. Cook the lasagna according to package instructions. You can also use pre-cook and ready to use lasagna. 2. Preheat oven to 350°F (177°C). 3. Heat the olive oil in a large nonstick frying pan over medium heat. 4. Cook the onion, baby spinach, and mushrooms for 3-5 minutes or until onions are soft and mushroom edges start to brown. Season with the salt and pepper to taste. 5. Season with the salt and pepper and garlic. Cook for about 5-7 minutes. 6. Spoon some of the sauce in a 9x13-inch baking dish. Line the bottom of the pan with lasagna sheets. 7. Add some of the spinach mixture, top with some of the Béchamel sauce, then sprinkle with some mozzarella cheese. Top with another layer of lasagna sheets. 8. Repeat the layers until you have used all the spinach mixture and sauce.

End with a sprinkling of the remaining cheese. 9. Bake for about 30-35 minutes. 10. Let it cool slightly before serving. Nutrition (per serving) Calories 782, fat 24 g, carbs 80 g, sugar 4 g, Protein 35 g, sodium 592 mg

Onion and Mushroom Galette If you are craving a delicious meatless meal for your holiday dinner party, try this elegant onion and mushroom galette. Serves 8 | Prep. time 25 minutes | Cooking time 50 minutes

Ingredients For the crust 1 ½ cups all-purpose flour ½ cup unsalted butter, cold and diced 1 large egg, cold Kosher salt, to taste 1-2 tablespoons ice-cold water For the filling 2 onions, finely diced 14 ounces mushrooms, diced 2 garlic cloves, minced 3 tablespoons olive oil Salt and black pepper, to taste ½ cup heavy cream 1 teaspoon Dijon mustard Directions 1. Preheat oven to 350°F (175°F). 2. In a large nonstick frying pan, heat the olive oil over medium heat. 3. Cook the onion and mushrooms for about 5 minutes. 4. Stir in the garlic, salt and pepper, and Dijon mustard. Cook for 5 more minutes. 5. Pour in the heavy cream and cook for about 5 more minutes. Remove from the heat and set aside. 6. In a large mixing bowl, combine the flour and salt. Rub the butter into the mixture using your fingers until you’ve formed a sand-like consistency.

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Stir in the water and egg and form a smooth dough. Roll out the dough on a lightly floured working surface, then transfer to a piece of parchment paper. 9. Spread the filling in the center of the dough and fold in the edges slightly to form a galette. 10. Bake your galette on a baking sheet for about 40 minutes. 11. Let it cool slightly before serving. Nutrition (per serving) Calories 290, fat 20 g, carbs 22 g, sugar 2 g, Protein 5 g, sodium 124 mg

Creamed Spinach Gratin This recipe is not only a great vegetarian option, but also an indulgent side dish to your festive roast. Serves 8 | Prep. time 20 minutes | Cooking time 1 hour

Ingredients 4 cups cauliflower florets ½ cup cashews, soaked in water 2 teaspoons olive oil 1 onion, diced 2 garlic cloves, minced 1 tablespoon grated parmesan cheese Salt and black pepper, to taste 1 pound baby spinach For the crumb topping ¼ cup sunflower seeds ¼ cup cashews 2 tablespoons sesame seeds 1 tablespoon grated parmesan cheese Salt and black pepper, to taste ¼ cup all-purpose flour Directions 1. In a large pot with boiling salted water, cook the cauliflower for about 10 minutes or until tender. Drain well and transfer to a high-speed blender. 2. In a small saucepan over medium heat, heat the olive oil. Cook the onion and garlic for 2-3 minutes or until soft and fragrant. Season with the salt and pepper to taste. 3. Transfer the cooked onion into the blender and stir in the soaked cashews and parmesan cheese. 4. Season with salt and pepper and blend until smooth.

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Preheat oven to 350°F (177°C). Grease an 8x8-inch baking dish with butter or olive oil. 6. Add the baby spinach to the baking dish and pour the sauce on top. 7. In a medium mixing bowl, combine the sunflower seeds, cashews, sesame seeds, parmesan cheese, flour, and salt and pepper. 8. Top the creamed spinach with the seeds. 9. Bake for about 40 minutes. 10. Serve warm. Nutrition (per serving) Calories 138, fat 8 g, carbs 13 g, sugar 2 g, Protein 6 g, sodium 95 mg

Brussels Sprouts and Kale Salad If you want a meal that’s ready in an hour and will satisfy even the pickiest eaters at the table, you will love this recipe. It’s sweet and savory and perfect for the holidays. Serves 4 | Prep. time 15 minutes

Ingredients 1 pound Brussels sprouts 2 cups Tuscan kale, ribs removed ½ cup sliced almonds ¼ cup sunflower seeds 2 tablespoons olive oil ¼ cup lemon juice 1 tablespoon honey ½ teaspoon garlic powder Salt and black pepper, to taste ¼ teaspoon chili flakes Directions 1. In a food processor, pulse the Brussels sprouts until grated. You can also use a mandolin slicer, box grater, or sharp knife. 2. Thinly sliced the kale into fine strips and place them in a large mixing bowl. 3. Stir in the sliced almonds and sunflower seeds. 4. Toss everything together with the olive oil, lemon juice, honey, garlic powder, salt and pepper, and chili flakes. 5. Toss well before serving. Nutrition (per serving) Calories 472, fat 37 g, carbs 24 g, sugar 7 g, Protein 11 g, sodium 766 mg

Roasted Balsamic Brussels Sprouts with Cranberries The combination of caramelized Brussels sprouts with balsamic vinegar and cranberries is delightful. You can serve them with cooked rice or roasted potatoes. Serves 6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients 3 pounds Brussels sprouts, halved ½ cup olive oil Salt and black pepper, to taste 1 cup balsamic vinegar ½ cup granulated sugar 1 cup dried cranberries Directions 1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the Brussels sprouts with the olive oil, salt and pepper, balsamic vinegar, granulated sugar, and dried cranberries. 3. Transfer to the prepared baking sheet and toss until combined. 4. Bake for about 20 minutes and serve warm. Nutrition (per serving) Calories 724, fat 57 g, carbs 43 g, sugar 22 g, Protein 9 g, sodium 1499 mg

SIDE DISHES Herbed Carrots One thing about this amazing recipe is that you can make the herbed butter ahead of time and use it whenever you need it, especially for this carrot side dish. Serves 8 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients ¼ cup butter, softened 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon 1 ½ tablespoons chopped flat-leaf parsley 1 ¼ teaspoon dried parsley ½ tablespoon whole-grain mustard 2 pounds carrots, peeled and cut into sticks of 1 ½-2 inches Directions 1. In a small mixing bowl, combine the softened butter, tarragon, parsley, and whole-grain mustard. Season with salt and pepper to taste and set aside. 2. In a large nonstick frying pan over medium heat, melt the herbed butter and cook the carrots for about 10-12 minutes until nicely browned on all sides and soft. 3. Serve warm. Nutrition (per serving) Calories 91, fat 5 g, carbs 9 g, sugar 5 g, Protein 0 g, sodium 134 mg

Cheesy Sprout Gratin If you are wondering how to sneak in Brussels sprouts for your kids? This recipe has you covered. Serves 10 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients 1½ pounds Brussels sprouts, halved 1 tablespoon olive oil ¼ cup unsalted butter 2 shallots, finely diced ¼ cup flour 3 cups whole milk ½ cup heavy cream 1 tablespoon yellow mustard 1 cup shredded cheddar cheese ¼ cup breadcrumbs Salt and black pepper, to taste Directions 1. Preheat oven to 350°F (177°C). 2. Heat the olive oil and butter in a large nonstick frying pan over medium heat. 3. Cook the shallots and Brussels sprouts for about 10 minutes. 4. Stir in the flour and season with yellow mustard, salt, and pepper. Cook for another 5 minutes. 5. Pour in the whole milk and heavy cream. Stir to combine well. 6. Transfer the mixture to a well-greased baking dish. Top with the breadcrumbs and cheddar cheese. 7. Bake for about 20 minutes. 8. Let it sit for a couple of minutes before serving. Nutrition (per serving) Calories 336, fat 26 g, carbs 15 g, sugar 5 g,

Protein 8 g, sodium 621 mg

Ultimate Roasted Potatoes Who doesn’t love wonderfully roasted potatoes for any dinner? Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients 2 pounds Russet potatoes, diced into chunks ½ cup unsalted butter 2 teaspoons all-purpose flour Kosher salt, to taste Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the potatoes, salt, and melted butter. 3. Sprinkle some flour and shake the whole bowl so the potatoes are covered in flour. 4. Transfer the potatoes into the prepared baking sheet and bake for about 50-55 minutes or until cooked through and golden. 5. Serve warm and enjoy with any kind of meat. Nutrition (per serving) Calories 365, fat 23 g, carbs 36 g, sugar 2 g, Protein 4 g, sodium 216 mg

Easy Sweet Potato Casserole A sweet potato casserole is a welcome addition to any meal when the weather gets cooler, and perfect side dish for holiday meals. Serves 6-8 | Prep time 30 minutes | Cook time 60-90 minutes Ingredients 4 cups sweet potato, cubed ½ cup milk 7 tablespoons butter ½ teaspoon salt ½ cup white sugar 2 eggs ½ teaspoon vanilla ½ cup brown sugar ⅓ cup flour, all purpose ½ cup chopped pecans Directions 1. Preheat the oven to 325°F (163°C). 2. Wash, peel and chop the sweet potatoes into ½-inch cubes. 3. Fill a large pot with water and place on the stove set to a medium-high temperature. 4. Bring the water to a boil. 5. Add the sweet potatoes and cook for 10 to 15 minutes or until they are tender. 6. Remove from heat, drain and mash. Transfer to a large bowl. 7. In the large bowl, whisk together the sweet potatoes and milk. 8. Fold in 4 tablespoons of butter and a ½ teaspoon of salt. 9. Add the white sugar and mix until it is well blended. 10. In a separate bowl, whisk together the eggs and vanilla. 11. Pour into the sweet potato mixture and continue mixing until it is smooth. 12. Lightly grease a 9x13-inch baking dish with some of the butter. Pour

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the sweet potato mixture into the dish. In a separate bowl, whisk together the brown sugar and flour. Cut in the remaining butter until you have a coarse mixture. Fold in the pecans and mix well. Sprinkle over the top of the sweet potato mixture so you have an even layer on top of the sweet potatoes. Place in the oven and bake for 30 minutes or until the crust is brown. Remove from oven and serve warm.

Nutrition (per serving) Calories 405, fat 16 g, carbs 63 g, sugar 12 g Protein 6 g, sodium 239 mg.

Traditional Sweet Potato Casserole Serves 16 | Prep. time 30 minutes | Cooking time 25 minutes Ingredients 2 ½ pounds sweet potatoes, peeled and cut in 1-inch cubes ¾ cup packed brown sugar ¼ cup butter, softened 1 ½ teaspoons salt 1 teaspoon vanilla extract ½ cup finely chopped pecans, divided 2 cups white miniature marshmallows Directions 1. Preheat the oven to 375°F (191°C) and coat a 7x11-inch casserole dish with cooking spray. 2. Place the sweet potatoes in a Dutch oven and cover them with cold water. Bring them to a boil, reduce the heat, and simmer for 15 minutes or until very tender. Drain, and cool slightly. 3. Place the potatoes in a large bowl. Add the sugar, butter, salt, and vanilla 4. Mash the sweet potato mixture with a potato masher, and fold in ¼ cup of pecans. Scrape the mixture in an even layer in the casserole dish. 5. Sprinkle with the remaining ¼ cup pecans and top with marshmallows. 6. Bake for 25 minutes, or until golden. 7. Serve warm. Nutrition (per serving) Calories 186, fat 6 g, carbs 33 g, sugar 22 g Protein 2 g, sodium 272 mg

Easy Green Bean Casserole Forget about the tired, mushy green bean casserole made with canned everything. This recipe uses fresh green beans and a made-from-scratch cream sauce, and it's super easy to toss together and budget-friendly. Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 1 pound fresh green beans, trimmed and cooked to just slightly tender 2 tablespoons butter 2 cups white mushrooms, quartered 1 tablespoon minced garlic 3 tablespoons flour 1 cup homemade or store-bought vegetable broth 1 cup heavy cream Salt and pepper to taste 1 cup crispy fried onions Directions 1. Preheat the oven to 400°F (204°C) and lightly oil a 2-quart baking dish. 2. Melt the butter in a skillet over medium heat. 3. Sauté the mushrooms for 5 minutes. 4. Stir in the garlic. 5. Sprinkle in the flour and toss to coat. Continue cooking for 3 minutes. 6. Slowly add the chicken broth, breaking up any clumps of flour as you go. 7. Add the heavy cream and stir until the sauce thickens and begins to bubble. 8. Season with salt and pepper as desired. 9. Add the green beans to the sauce mixture. 10. Transfer the mixture to the baking dish and sprinkle evenly with the crispy fried onions. 11. Bake for 20 minutes or until golden brown and bubbly. Nutrition (per serving)

Calories 242, fat 11 g, carbs 16 g, sugar 2 g, Protein 4 g, sodium 238 mg

Easy Stuffing Stuffing makes a great side-dish that is budget -friendly. Save your old bread in the freezer and it’s a great way to save and use all the food you buy. This recipe will feed a crowd and it’s budget-friendly to make with affordable ingredients. Serves 8 | Prep. time 15 minutes | Cooking time 1 hour 30 minutes

Ingredients 3 ½ cups homemade or store-bought vegetable broth ¾ cup green lentils 3 tablespoons olive oil, more for greasing 1 onion, diced ¾ cup celery, diced Salt and black pepper, to taste ¾ teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon dried parsley 10 cups cubed bread 1 cup water, more if needed Directions 1. In a large saucepan over medium heat, combine the vegetable broth and green lentils. Cook for about 20-30 minutes or until completely cooked. 2. Preheat oven to 350°F (177°C). Grease a baking dish with oil. 3. Heat the olive oil in a large nonstick frying pan over medium heat, cook the onion and celery, about 3-4 minutes or until soft. Season with the oregano, garlic powder, parsley and salt and pepper. 4. In a large mixing bowl, combine the cubes of bread with the cooked onion, celery, and lentils. Add the water and stir until bread is moisten. Add water if needed but the mixture should just be moist not soggy. 5. Place all the ingredients in the prepared baking dish. Cover with aluminum foil and cook for about 45 minutes. 6. Increase the temperature to 400°F (204°C) and remove the foil. Cook

for another 15 minutes before serving. Nutrition (per serving) Calories 287, fat 8 g, carbs 41 g, sugar 3 g, Protein 11 g, sodium 727 mg

No-Knead Crusty Bread This budget-friendly recipe is so simple with only 5 ingredients, and the crusty bread is delicious and looks like bread you purchased at a fancy bakery store! Makes 1 big loaf | Prep time 15 minutes | Resting time 4-8 hours Baking time 50 minutes Ingredients 3 cups all-purpose flour 2 teaspoons salt 2 teaspoons olive oil 1 teaspoon active dry yeast 1½ cups warm water Directions 1. Place the flour, salt, oil, yeast, and water in a large mixing bowl. 2. Mix with a big metal or wooden spoon or scraper until a shaggy, sticky dough forms. Do not overmix. 3. Cover the bowl with plastic wrap and let rise for 4 to 8 hours. 4. Preheat the oven to 450°F (232°C). Place a heatproof bowl filled with water inside the oven to form steam. 5. Heat a Dutch oven in oven for 30 minutes. 6. Generously flour a working surface. With floured hands, shape the dough into a round bread loaf that will fit your Dutch oven. 7. Use a sharp knife to make 2 or 3 cuts on top of the bread so the steam can escape while it bakes. 8. Place the bread on a sheet of parchment paper and transfer it to the hot Dutch oven. Put the lid on, and bake for about 30 minutes without opening the lid. 9. Remove the lid and bake for 20-25 minutes more until the crust is golden brown. 10. Let cool for at least 10-15 minutes before slicing. Nutrition per loaf

Calories 1457, fat 13.2 g, carbs 287.7 g, sugar 1 g, Protein 40.3 g, sodium 4671 mg

Brown Butter Carrots and Brussels Sprouts If you love your veggies to be prepared in more decadent way, give this recipe a try. Serves 8 | Prep. time 25 minutes | Cooking time 20 minutes

Ingredients ¼ cup butter 1 pound carrots, peeled and sliced 1 star anise ½ teaspoon granulated sugar 1 pound Brussels sprouts, halved Salt and black pepper, to taste Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. Melt the butter in a saucepan over medium heat and cook until it’s completely browned. 3. In a large mixing bowl, combine the carrots, star anise, sugar, and Brussels sprouts. 4. Season with salt and pepper and drizzle with the browned butter. Mix until well-combined. 5. Transfer to the prepared baking sheet and bake for about 20 minutes. 6. Serve warm. Nutrition (per serving) Calories 201, fat 16 g, carbs 12 g, sugar 4 g, Protein 2 g, sodium 454 mg

Sage and Onion Yorkshire Pudding Yorkshire pudding is a celebration pudding that comes from the UK and is very elegant. No one needs to know it’s easy to make and budget-friendly. Your guests will be impressed. Serves 8 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients 2 red onions, finely diced 4 large eggs, room temperature 1 cup all-purpose flour ¾ cup whole milk ½ small bunch of fresh sage, finely diced Salt and black pepper, to taste 1 tablespoon olive oil Directions 1. Preheat oven to 400°F (204°C). 2. Heat the olive oil in a large nonstick frying pan over medium heat. Cook the onion for 5 minutes. 3. Season with salt and pepper and stir in the sage. 4. Remove from heat and set aside. 5. Whisk the eggs and flour in a large mixing bowl until you have a smooth paste. 6. Whisk in the milk to make a smooth batter. 7. Mix the onion and sage mixture into the batter and set aside. 8. Warm a Yorkshire pudding mold in the preheated oven for about 10 minutes. Then, evenly pour in the batter while the mold is still hot. 9. Bake for about 15 minutes and serve immediately. Nutrition (per serving) Calories 132, fat 5 g, carbs 15 g, sugar 2 g, Protein 5 g, sodium 46 mg

Crunchy Parsnips Forget about soggy parsnip. With this recipe, you can roast them with polenta and paprika, and you will be rewarded with golden-brown crunchy veggies that make the perfect side dish to your Thanksgiving table. Serves 8 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients 4 pounds parsnips, peeled and quartered ½ cup olive oil 5 tablespoons polenta 2 teaspoons smoked paprika Salt and black pepper, to taste Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, add the parsnips and season them with salt and pepper. 3. Drizzle with the olive oil and shake well, making sure everything is covered with the oil. 4. Add the polenta and paprika and mix until everything is coated well. 5. Transfer the parsnip pieces into the prepared baking sheet. Bake for about 40 minutes. 6. Serve warm. Nutrition (per serving) Calories 301, fat 13 g, carbs 45 g, sugar 11 g, Protein 3 g, sodium 23 mg

Roasted Vegetables This combination of veggies will satisfy everyone’s taste and is a perfect side dish that will add color and nutrients to any meal. Serves 8-10 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients 2 cups broccoli florets 2 cups chopped butternut squash 3 carrots, peeled and cut into chunks 1 red bell pepper, cored chopped 1 red onion, diced 2 tablespoons olive oil 2 teaspoons Italian seasoning Salt and black pepper, to taste 4 garlic cloves, minced Directions 1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the broccoli florets, butternut squash, bell pepper, and red onion. Drizzle with the olive oil. 3. Season with the salt and pepper and drizzle with the Italian seasoning. Toss until combined. 4. Stir in the garlic and transfer the mixture to the prepared baking sheet. 5. Bake for about 15-20 minutes or until cooked through and serve. Nutrition (per serving) Calories 121, fat 7 g, carbs 12 g, sugar 5 g, Protein 3 g, sodium 25 mg

Spiced Red Cabbage Spiced red cabbage is a vibrant, unexpected addition to your holiday table. Make this dish one or two days ahead to allow the flavors to develop fully. Serves 6-8 | Prep time 10 minutes | Cook time 45 minutes Ingredients 1 large head red cabbage, shredded, approximately 4-5 cups 2 cups red onion, sliced 2 tablespoons butter ½ teaspoon ground cinnamon ¼ teaspoon ground allspice 1 pinch ground cloves (optional) 1 tablespoon orange zest ¾ cup water 2 tablespoons apple cider vinegar ¼ cup orange juice Directions 1. Add the butter to a large skillet and heat over medium heat. Add the onions, cinnamon, allspice, cloves, if using, and orange zest. Cook while stirring until the onions are tender, approximately 3 minutes. 2. Add the shredded cabbage and toss gently, cooking for 1 minute. 3. Add the water, apple cider vinegar, and orange juice. Bring to a boil, then reduce heat to low. 4. Cover and simmer for 35-40 minutes. 5. Remove from heat and allow to cool. Store in the refrigerator until ready to serve. Nutrition (per serving) Calories 102, fat 0 g, carbs 23 g, sugar 10 g Protein 2 g, sodium 24 mg

Bread Sauce Do you want something creamy and dreamy with your roast dinner? This bread sauce will do the trick. Serves 8 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients 2 ½ cups whole milk ¼ cup unsalted butter 1 onion, diced 2 garlic cloves, minced 1 teaspoon dried thyme 1 cup breadcrumbs 4 tablespoons heavy cream Salt and black pepper, to taste Directions 1. In a small saucepan over medium heat, add the milk, butter, onion, garlic, and thyme. Cook on low for about 20 minutes. 2. Strain and return the liquid to the pan. 3. Add the breadcrumbs and simmer for 3-4 minutes. 4. Stir in the heavy cream and season with salt and pepper. Mix until wellcombined. 5. Serve warm. Nutrition (per serving) Calories 161, fat 9 g, carbs 15 g, sugar 5 g, Protein 4 g, sodium 173 mg

Scalloped Potatoes Impress your guests with a different way of cooking potatoes. These creamy scalloped potatoes are flavored with garlic and parmesan cheese. They are great side dish for countless dinners, especially holiday dinners. Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 50 minutes

Ingredients ¼ cup butter 1 onion, finely diced 2 garlic cloves, minced ¼ cup all-purpose flour 2 cups whole milk 1 cup low-sodium chicken broth 2 pounds Russet potatoes, thinly sliced ½ cup parmesan cheese, grated Directions 1. Preheat oven to 350°F (177°C). Grease a baking dish with some butter. 2. Melt the butter in a large pan or skillet. Add the onion and garlic. Season with salt and pepper and cook for about 10 minutes. 3. Sprinkle with the flour and cook for about 1 minute. 4. Stir in the whole milk and chicken broth. 5. Cook for about 5 minutes and whisk until a smooth sauce is formed. 6. Lay half of the sliced potatoes in the prepared baking dish. Pour half of the sauce into the baking dish, then add half the parmesan cheese. 7. Repeat the layers by arranging the second half of sliced potatoes, sauce, and parmesan cheese. 8. Cover with aluminum foil and cook for 1 hour. 9. Remove the foil and cook for 30 more minutes. 10. Serve and enjoy. Nutrition (per serving) Calories 224, fat 12 g, carbs 20 g, sugar 5 g,

Protein 8 g, sodium 308 mg

Sticky Port Gravy Make this gravy ahead of time for the most effortless preparation. If you want to make it extra special, add fried mushrooms. Serves 8 | Prep. time 25 minutes | Cooking time 1 hour 30 minutes

Ingredients Neck, giblets, and wings from turkey 1 onion, diced 1 carrot, peeled and roughly chopped 2 celery stalks, roughly chopped 2 cloves garlic, smashed 1 tablespoon olive oil 1 tablespoon honey 2 tablespoons soy sauce 1 tablespoon tomato purée ¼ cup all-purpose flour 1 tablespoon red wine vinegar ½ cup sherry wine 4 cups homemade or store-bought low-sodium chicken broth Salt and black pepper, to taste Directions 1. Preheat oven to 400°F (204°C). 2. Put the turkey neck, giblets, and chicken wings in a roasting pan with the onion, carrot, celery, and garlic. 3. Toss the oil and combine well with the meat and vegetables. 4. Roast for about 40 minutes until tender. 5. Remove the pan from the oven and mix in the honey, soy sauce, and tomato purée. 6. Toss everything together until all the bits are completely coated, then return to the oven for 10 minutes until sticky and caramelized. 7. Remove the pan from the oven and sprinkle in the flour. Return to the oven for another 10 minutes.

8. 9. 10. 11. 12. 13.

Transfer to a saucepan., add the vinegar, and cook for3-5 minutes over medium heat while whisking continuously or until it starts to thicken. Stir in the sherry wine and chicken stock and cook for about 10-12 minutes. Turn off the heat and use a potato masher to mash everything well. Carefully pass the contents through a sieve over another saucepan, pushing down on the contents of the sieve to get all the flavor. Simmer the gravy in the saucepan until thick and glossy, about 2-3 minutes. Adjust seasoning with salt and pepper if needed. Serve warm.

Nutrition (per serving) Calories 214, fat 7 g, carbs 12 g, sugar 4 g, Protein 22 g, sodium 716 mg

Cranberry Sauce Cranberry sauce is a staple at every holiday party table, especially when serving some pork roast or roasted turkey. Serves 8 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients ½ cup granulated sugar 1 tablespoon orange juice 3 tablespoons water ½ pound fresh or frozen cranberries Directions 1. Place the light brown sugar, orange juice, and water in a saucepan over medium heat. 2. Stir in the cranberries and cook for about 10-15 minutes or until the cranberries are soft. 3. Mash the cranberries well with a fork and serve with a roast. The sauce will thickens as the cranberries cool down. Nutrition (per serving) Calories 67, fat 0 g, carbs 16 g, sugar 14 g, Protein 0 g, sodium 0 mg

Christmas Slaw This Christmas slaw is a fresh addition to your dinner party. Serves 6-8 | Prep. time 15 minutes

Ingredients 2 carrots, peeled and grated ½ white cabbage, shredded 1 cup chopped pecans 3 green onions, finely diced 2 red bell peppers, cored and sliced For the dressing 2 tablespoons maple syrup 2 teaspoons Dijon mustard 8 tablespoons olive oil 4 tablespoons apple cider vinegar Directions 1. In a large mixing bowl, combine the maple syrup, Dijon mustard, olive oil, and apple cider vinegar. 2. In another large mixing bowl, combine the carrots, cabbage, pecans, spring onion, and peppers. 3. Stir in the dressing and toss until well-combined before serving. Nutrition (per serving) Calories 337, fat 30 g, carbs 16 g, sugar 9 g, Protein 3 g, sodium 55 mg

Crispy Christmas Kale If you really want to impress your guests, just add this crispy kale to your Christmas table. Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients 7 ounces kale, rib removed and chopped 2 tablespoons olive oil 2 garlic cloves, minced Salt and black pepper, to taste Pinch of ground cinnamon For the dressing 1 orange, zest and juice 1 tablespoon sherry vinegar 2 tablespoons olive oil ½ cup cooked chestnuts, chopped 2 tablespoons sultanas raisins Directions 1. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. 2. Put the kale in a large mixing bowl and toss with the oil, garlic, salt and pepper, and pinch of cinnamon. 3. Spread the kale in the prepared baking sheets and roast for about 15-20 minutes. 4. Meanwhile, in a small mixing bowl, combine the zest and juice of the orange, sherry vinegar, olive oil, chestnuts, and sultanas. 5. Serve the crispy kale with the dressing. Nutrition (per serving) Calories 112, fat 7 g, carbs 12 g, sugar 5 g, Protein 2 g, sodium 22 mg

Parmesan Roasted Potatoes Make your potatoes more festive and decadent and rich by coating them with extra parmesan cheese. Serves 6 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients 3 pounds red potatoes, halved 5 tablespoons olive oil 2 teaspoons all-purpose flour 1 cup grated parmesan cheese 2 tablespoons fresh flat-leaf parsley, chopped Salt and black pepper, to taste Directions 1. Preheat oven to 400°F (204°C). Grease a baking sheet with butter. 2. In a large mixing bowl, combine the sliced potatoes with the salt and pepper, olive oil, and flour. 3. Transfer to the baking sheet and sprinkle some parmesan cheese on top. 4. Sprinkle with the chopped parsley and cook for about 50 minutes. 5. Serve warm. Nutrition (per serving) Calories 1213, fat 14 g, carbs 16 g, sugar 0 g, Protein 6 g, sodium 139 mg

Cheesy Leeks Every holiday meal deserves a great side dish that will amaze everyone at the table. Serve with your roast and enjoy every bite with your loved ones. Serves 6 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients 3 large leeks, diced ¼ cup unsalted butter ¼ cup all-purpose flour 2 cups whole milk 1 cup grated Swiss or cheddar cheese 1 teaspoon Dijon mustard ½ cup breadcrumbs 2 teaspoons dried thyme Salt and black pepper, to taste Directions 1. Preheat oven to 400°F (204°C). Grease a 9x13 baking dish with butter. 2. Melt the butter in a saucepan over medium heat. 3. Cook the diced leeks for about 2-3 minutes. 4. Sprinkle the flour and cook for another 2 minutes. 5. Pour in the whole milk and cook until thickened. 6. Stir in the mustard, cheese, salt and pepper, and thyme. 7. Transfer the mixture to the prepared baking dish. 8. Sprinkle with breadcrumbs on top and cook for about 20 minutes. 9. Serve warm. Nutrition (per serving) Calories 278, fat 17 g, carbs 21 g, sugar 6 g, Protein 10 g, sodium 279 mg

Brussels Sprouts with Bacon and Cranberries In this side dish, the bacon will infuse the Brussels Sprouts with a wonderful savory flavor. It’s a perfect addition to your main dish. Makes 8 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients 2½ pounds Brussels sprouts 6 bacon strips, diced 2 tablespoons dried cranberries ¼ cup unsalted butter, melted Salt and black pepper, to taste Directions 1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the Brussels sprouts and bacon. 3. Season with salt and pepper. 4. Pour in the butter and mix until well-combined. 5. Arrange the Brussel sprout mixture in the prepared baking sheet. Sprinkle the cranberries on top. 6. Bake for about 20 minutes or until Brussels sprouts are soft. 7. Serve warm. Nutrition (per serving) Calories 242, fat 12 g, carbs 24 g, sugar 3 g, Protein 10 g, sodium 406 mg

DESSERTS Gingerbread Bundt Cake Bundt cakes are a holiday classic. If you are wondering what flavor is also popular, gingerbread is the answer. Serves 12 | Prep. time 10 minutes | Cooking time 50-55 minutes

Ingredients 2 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 ¼ teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon allspice Pinch of kosher salt ½ cup unsalted butter, softened 1 cup dark brown sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract ½ cup molasses 1 cup Greek yogurt ½ cup whole milk Directions 1. Preheat oven to 350°F (177°C). Grease a Bundt cake pan with butter or cooking spray. 2. In a large mixing bowl, beat the butter with the brown sugar, eggs, vanilla extract, and molasses. 3. Stir in the Greek yogurt and whole milk. Mix until everything is combined. 4. Stir in the flour, baking powder, baking soda, ground cinnamon, ground ginger, all-spice and salt. Mix until just combined.

5. 6.

Transfer the batter into the prepared Bundt cake pan. Bake for about 50-55 minutes. Let it cool slightly and serve with a dusting of powdered sugar.

Nutrition (per serving) Calories 281, fat 9 g, carbs 43 g, sugar 20 g, Protein 5 g, sodium 216 mg

Yogurt Fruit Cake If you want an alternative to cookies, this yogurt fruit cake is not only delicious but also simple to whip up. Serves 8 | Prep. time 15 minutes | Cooking time 45-50 minutes

Ingredients 2 cups all-purpose flour 1 teaspoon baking soda ⅓ cup pecans, chopped ⅓ cup walnuts, chopped Pinch of kosher salt 1 cup Greek yogurt ½ cup unsalted butter, melted ½ cup brown sugar ⅓ cup raisins ⅓ cup dried cranberries ⅓ cup dried dates, chopped 1 tablespoon strawberry jam 1 large egg, room temperature Directions 1. Preheat oven to 350°F (177°C) and grease a loaf pan with butter and dust with a little bit of flour. 2. In a large mixing bowl, combine the flour, baking soda, pecans, walnuts, and salt. 3. In another large mixing bowl, combine the Greek yogurt, melted butter, brown sugar, raisins, dried cranberries, dried dates, egg, and strawberry jam. 4. Fold in the dry ingredients with the wet ingredients until just combined. Be careful not to overmix the batter. 5. Transfer the fruit cake mixture into the prepared pan and bake for about 45-50 minutes or until toothpick inserted in the center of the cake comes out clean.

6.

Let it cool slightly and serve.

Nutrition (per serving) Calories 336, fat 26 g, carbs 15 g, sugar 5 g, Protein 8 g, sodium 621 mg

Double Chocolate Loaf Cake This fudgy chocolate loaf cake is delicious, moist, and rich. You will love the chocolate chips in it and the cocoa powder. Serves 12 | Prep. time 10 minutes | Cooking time 55 minutes

Ingredients 1¼ cups all-purpose flour 1⅓ cups granulated sugar ⅔ cup cocoa powder ½ teaspoon baking powder ¾ cup unsalted butter, softened 2 large eggs, room temperature 1 teaspoon pure vanilla extract ⅓ cup Greek yogurt ½ cup boiling water 1 cup chocolate chips Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter and dust with a little bit of flour. 2. In a small mixing bowl, add the cocoa powder and pour in the hot boiling water to activate the chocolate flavor. 3. In large mixing bowl, combine the flour, granulated sugar, and baking powder. 4. In another large mixing bowl, cream the butter with the eggs, vanilla extract, and Greek yogurt. Fold in the chocolate mixture. 5. Fold in the dry ingredients and mix until just combined. 6. Fold in the chocolate chips and stir to combine. 7. Transfer the mixture into the prepared pan and bake for about 55 minutes. 8. Let it cool slightly and serve. Nutrition (per serving)

Calories 201, fat 16 g, carbs 12 g, sugar 4 g, Protein 2 g, sodium 454 mg

Lemon Loaf with Lemon Glaze This loaf will bring refreshing flavors to the table this holiday season. Serves 12 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients 1½ cups all-purpose flour 2 teaspoons baking powder Pinch of kosher salt 3 large eggs, room temperature 1 cup Greek yogurt ¾ cup granulated sugar ½ cup vegetable oil 2 tablespoons lemon zest 1 tablespoon lemon juice For the glaze ½ cup powdered sugar 1 tablespoon lemon juice Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter or cooking spray. 2. In a large mixing bowl, combine the flour, baking powder, and salt. 3. In another large mixing bowl, combine the eggs, Greek yogurt, granulated sugar, vegetable oil, lemon zest, and lemon juice. 4. Fold the dry ingredients into the wet ingredients and mix until just combined. 5. Transfer to the prepared pan and bake for about 45 minutes. 6. In the meantime, mix the powdered sugar with the lemon juice in a small bowl. Drizzle over the hot loaf cake. 7. Let it cool before serving. Nutrition (per serving)

Calories 236, fat 10 g, carbs 30 g, sugar 18 g, Protein 4 g, sodium 36 mg

Pavlova Cake Even though Pavlova cake is made around the summertime as a light dessert, it’s also perfect and to make around the holidays for the same reason—a light dessert idea. Serves 8 | Prep. time 10 minutes | Cooking time 55 minutes

Ingredients 4 large egg whites 3 cups caster sugar 1 teaspoon pure vanilla extract 2 teaspoons corn flour 2 teaspoons white vinegar 8 tablespoons boiling water Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. Place the egg whites in a stand mixer. Beat them while gradually adding the hot water and sugar. 3. Beat for about 5-7 minutes until glossy and fluffy. Stir in the vanilla extract and white vinegar. 4. Beat until thickened, then fold in the corn flour. 5. Transfer the meringue to the prepared baking sheet. Smooth the top of the meringue a spatula. You can also shape into wreath if desired. 6. Bake for about 10 minutes, and then reduce the heat to 300 ° F (149°C). Bake for another 45 minutes. 7. Let it cool completely and top with whipped cream and fruit of your choice. Nutrition (per serving) Calories 320, fat 2 g, carbs 76 g, sugar 75 g, Protein 3 g, sodium 33 mg

No-Bake Caramel Cheesecake Cheesecakes are very popular around the holiday season. This version is a caramel one and has everything you search for in a good cheesecake. Serves 8 | Prep. time 10-15 minutes | Chilling time 2 hours

Ingredients For the crust 7 ounces ground graham crackers ½ cup unsalted butter, melted Pinch of kosher salt For the filling 16 ounces cream cheese, softened ¾ cup caramel sauce 1 cup heavy whipping cream 1 teaspoon pure vanilla extract Directions 1. In a medium mixing bowl, combine the ground graham crackers with the melted butter and salt. 2. Mix until combined and transfer the mixture to a 9-inch cake pan with a removable bottom. 3. In another medium mixing bowl, beat the heavy cream with the vanilla extract until very stiff peaks form. 4. In a large mixing bowl, cream the cream cheese with the caramel sauce until creamy and fluffy. Fold the whipped cream into the mixture. 5. Transfer the cream cheese filling onto the graham cracker crust. Refrigerate for about 2 hours or until set before serving. Nutrition (per serving) Calories 534, fat 39 g, carbs 42 g, sugar 6 g, Protein 6 g, sodium 510 mg

Holiday Brownies There’s no holidays at my place without these amazing brownies. Serves 9 | Prep. time 30 minutes | Cooking time 30 minutes

Ingredients 7 ounces unsalted butter, softened 3 ounces dark chocolate, chopped 3 ounces milk chocolate, chopped 3 large eggs, room temperature 1½ cups granulated sugar ¾ cup all-purpose flour ½ cup cocoa powder Pinch of ground cinnamon Directions 1. Preheat oven to 350°F (177°C). Line a brownie pan with parchment paper. 2. In a large mixing bowl, add the butter, milk, and dark chocolate. Melt in the microwave for about 1-2 minutes or until fully melted. 3. Stir in the eggs and granulated sugar. 4. Fold in the cocoa powder, flour, and cinnamon. 5. Bake for about 30 minutes and let the brownies cool before serving. Nutrition (per serving) Calories 457, fat 26 g, carbs 54 g, sugar 42 g, Protein 5 g, sodium 159 mg

Peanut Butter Balls These peanut butter balls are so easy to put together for any holiday dinner party. The kids will love them a lot and enjoy even more if you include them in the making process. Serves 36 | Prep. time 20 minutes | Chilling time 2-3 hours

Ingredients 1 cup peanut butter 1 cup ground graham crackers 1 cup powdered sugar ¼ cup unsalted butter, softened 8 ounces chocolate chips Directions 1. In a large mixing bowl, combine the peanut butter, ground graham crackers, and powdered sugar. 2. Using your hands, form small balls out of the mixture. Refrigerate the balls for about 10-15 minutes to set. 3. In the meantime, melt the butter and chocolate chips together in a small mixing bowl. Coat the peanut butter balls in the melted chocolate mixture. 4. Let them set in the refrigerator for 2-3 hours or freezer for 30-60 minutes and serve. Nutrition (per serving) Calories 125, fat 7 g, carbs 13 g, sugar 8 g, Protein 2 g, sodium 78 mg

Eggnog Pie Making a pie from scratch is very satisfying and a pleasure to make during the holidays, especially if it’s eggnog pie. You could buy it already made, but it would never taste as good and make you save money as this simple eggnog pie recipe does. Serves 8 | Prep time 20 minutes | Resting time 1 hour Cooking time 50-55 minutes Ingredients For the pie crust 1½ cups flour ½ cup lard ½ teaspoon salt 1 large egg 3 tablespoons water ½ tablespoon vinegar For the eggnog filling 2 cups eggnog ½ cup sugar ¼ cup cornstarch 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 envelope gelatin (1 tablespoon) 4 tablespoons cold water Powdered sugar for dusting Directions To make the crust 1. Combine flour and salt. 2. Add in the lard until the mixture forms clumps of small balls. 3. Mix the remaining ingredients and stir into the lard and flour mixture. 4. Shape the dough into a 6-inch disc. Wrap with parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour before

using. To make the filling and assemble 1. Preheat the oven to 375°F (191°C). 2. Dissolve the gelatin in 4 tablespoons of cold water 3. Remove the chilled crust dough from the refrigerator. Flour a working surface. 4. Roll out the crust into a thin circle slightly larger than a 9-inch pie pan. 5. Place the circle in the pie pan, crimp the edge, and cut off the excess dough. 6. Mix the eggnog with sugar, cornstarch, cinnamon, vanilla, and dissolved gelatin in a large mixing bowl. 7. Pour the mixture into the prepared crust. 8. Bake in the oven for about 50-55 minutes or until the crust is golden brown and the filling is set. 9. Let cool, dust with powdered sugar, slice, and serve. Nutrition per serving Calories 234, fat 9.9 g, carbs 32.9 g, sugar 18.6 g, Protein 3.9 g, sodium 139 mg

Coconut Cream Pie This no-bake coconut cream pie is easy to make and budget-friendly. Everyone around the table will ask for seconds! Serves 8 | Prep time 20 minutes | Chill time 4 hours 30 minutes Ingredients For the graham crust 1½ cups ground graham cracker crumbs ⅓ cup sugar 1 teaspoon vanilla extract ½ cup butter (1 stick), melted Pinch of cinnamon For the filling 1 cup whole milk 2 packages instant coconut pudding 1 teaspoon vanilla extract 1½ cups heavy whipping cream ¼ cup powdered sugar ¼ cup toasted coconut flakes, for decoration Directions To make the crust 1. In a large mixing bowl, stir together the ground graham crackers, sugar, and cinnamon. 2. Stir in the vanilla and melted butter and mix until everything is combined. 3. Transfer the Graham-cracker mixture to a 9-inch pie pan and press it down to make the crust at the bottom and around the sides. 4. Chill at least 30 minutes before using. To make the filling 5. Remove the chilled crust dough from the refrigerator. 6. In a large mixing bowl, mix the whole milk with the coconut pudding

7. 8. 9.

and stir until combined. Whip the heavy whipping cream with the powdered sugar and vanilla and gently fold it into the coconut mixture. Pour the prepared filling into the crust and refrigerate for about 4 hours. Just before serving, decorate with some toasted coconut on top.

Nutrition per serving Calories 174, fat 12 g, carbs 15 g, sugar 6 g, Protein 3 g, sodium 118 mg

No-Bake Chocolate Tart If you have foolproof recipes around the holidays, they can come very handy. This no bake tart should be one of those recipes. Serves 8 | Prep. time 15-20 minutes | Chilling time 2 hours

Ingredients For the base 7 ounces Oreo cookies ¼ cup unsalted butter, melted Pinch of kosher salt For the filling 15 ounces dark chocolate, diced 2 tablespoons unsalted butter 1 cup heavy cream Directions 1. In a food processor, pulse the Oreo cookies until finely ground. Stir in the melted butter and salt. 2. Transfer the mixture to a 9-inch tart pan with a removable bottom. Transfer to the refrigerator to set. 3. In the meantime, in a medium mixing bowl, add the dark chopped chocolate, butter, and heavy cream. Microwave for about 3-4 minutes or until fully melted. 4. Transfer the chocolate filling on top the chilled crust. Refrigerate the tart for about 2 hours or until set before serving. Nutrition (per serving) Calories 503, fat 31 g, carbs 49 g, sugar 37 g, Protein 5 g, sodium 228 mg

Apple Brown Betties Apple brown betties are not only family friendly but a quick and easy dessert to make during the holidays. Serves 6 | Prep. time 20 minutes | Cooking time 1 hour Ingredients 4 large apples, peeled, cored, and thinly sliced 1 lemon, zested and juiced ¾ cup all-purpose flour ½ cup light brown sugar ½ cup granulated sugar 1 teaspoon pumpkin pie spice ½ cup unsalted butter, cold Directions 1. Preheat oven to 350°F (177°C). Grease a 9x9-inch baking dish with cooking spray. 2. Arrange the apple slices in the prepared baking dish, placing them to evenly cover the bottom of the dish. 3. Add the lemon juice and zest on top of the apples. 4. In a large mixing bowl, combine the flour, brown sugar, granulated sugar, and pumpkin pie spice. 5. Stir in the cold butter, and using your hands, rub the butter into the mixture until you’ve formed a sand-like consistency. 6. Sprinkle the crumb mixture over the apples evenly. Cover the whole dish with aluminum foil. 7. Bake for about 40 minutes. Remove the foil and bake for another 15-20 minutes. 8. Serve warm. Nutrition (per serving) Calories 379, fat 15 g, carbs 61 g, sugar 43 g, Protein 2 g, sodium 114 mg

Espresso Panna Cotta Espresso panna cotta is a perfect dessert for when you don’t want to spend hours on your feet in the kitchen and makes a beautiful dessert to serve to your guests. Serves 4 | Prep. time 10 minutes Cooking time 10 minutes | Chilling time 4 hours

Ingredients 1 envelope unflavored gelatin (1 tablespoon) ¼ cup water ½ cup strong brewed coffee ½ cup whole milk 1 cup heavy cream ⅓ cup brown sugar 1 teaspoon pure vanilla extract For the espresso syrup ½ cup strong brewed coffee ½ cup white sugar 1 tablespoon Kahlua (optional) Directions 1. Soak the gelatin in a bowl with ¼ cup cold water. Set aside 2. In a saucepan, warm the coffee, milk, and cream over medium heat, combining well. 3. Add the sugar and stir until dissolved. Remove from heat. 4. Add the gelatin mixture to the saucepan, stirring until combined. 5. Strain the warmed liquid through a fine mesh strainer into the remaining coffee, milk, and cream mixture. Stir in the vanilla extract. 6. Divide the mixture into 4 glasses. Let them refrigerate for about 4 hours to set. 7. To make the coffee syrup, simmer the coffee and sugar in a saucepan until the sugar has dissolved. Stir in the Kahlua if using and let it cool.

8.

Just before serving, top the panna cotta with the syrup and enjoy.

Nutrition (per serving) Calories 284, fat 12 g, carbs 40 g, sugar 39 g, Protein 2 g, sodium 62 mg

Pumpkin Pudding A delicious pumpkin pudding is a great and affordable way to finish a holiday meal. Serves 6 | Prep. time 10 minutes | Cooking time 15-20 minutes Ingredients ¾ cup cornstarch 2 teaspoons pure vanilla extract 2 cups pumpkin purée 3 cups whole milk ¼ cup brown sugar 2 teaspoons pumpkin pie spice Directions 1. In a medium saucepan over medium heat, bring the milk, cornstarch, vanilla extract, pumpkin purée, brown sugar, and pumpkin pie spice to a boil. 2. Whisk constantly and vigorously as the mixture cooks. Once thickened, turn off the heat and divide the mixture into 6 glasses. 3. Cool the glasses to room temperature or refrigerate until ready to serve. Nutrition (per serving) Calories 188, fat 4 g, carbs 32 g, sugar 15 g, Protein 4 g, sodium 55 mg

Cinnamon Sugar Doughnuts Doughnuts always make the holidays sweeter. This recipe is budget-friendly and are fluffy, soft, and delicious, and coated with cinnamon sugar for perfect balance. Serves 12 | Prep. time 1 hour 50 minutes | Cooking time 10 minutes Ingredients 1 cup all-purpose flour ¼ cup sugar 1 teaspoon baking powder Pinch of salt ⅓ cup buttermilk 1 large egg, room temperature 1 tablespoon butter, melted 1 teaspoon vanilla extract Glaze 2 tablespoons butter, melted 2 tablespoons sugar 1 tablespoon ground cinnamon Directions 1. Preheat the oven to 400°F (191°C) and grease two doughnut pans with cooking spray or butter. 2. In a large bowl, whisk the flour, baking powder, and salt. 3. In another bowl, whisk together the egg, sugar, buttermilk, melted butter, and vanilla until smooth. 4. Pour the wet ingredients into the dry ingredients and fold until combined. 5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full. 6. Bake for 8–10 minutes. 7. Meanwhile, mix together the sugar and cinnamon. 8. Brush each doughnut with melted butter and sprinkle some of the sugar

on each doughnut. Nutrition (per serving) Calories 202, fat 4 g, carbs 45 g, sugar 30 g, Protein 4 g, sodium 28 mg

Easy Sugar Cookies No holiday is complete without sugar cookies! This version is especially easy to put together. Serves 48 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients 2 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup unsalted butter, softened 1 ½ cups granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper (you can line more as needed while you’re rolling out the cookies). 2. In a large mixing bowl, combine the flour, baking soda, and baking powder. 3. In another large mixing bowl, beat the butter, sugar, and egg until creamy. 4. Stir in the vanilla extract, then fold in the dry ingredients until you’ve formed a cookie dough. 5. Using your hands, form small balls from the dough and arrange them over the prepared baking sheets. 6. Bake for about 10 minutes. 7. Let them cool before serving. Nutrition (per serving) Calories 85, fat 4 g, carbs 11 g, sugar 6 g, Protein 0 g, sodium 56 mg

Gingerbread Man Cookies These cookies are my kids’ favorites! If you want to be popular around the holidays, make these cookies. Makes 24 cookies | Prep. time 5 minutes Cooking time 10 minutes | Chilling time 1 hour 30 minutes

Ingredients 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground ginger 2 teaspoons ground cinnamon ¼ teaspoon allspice ¼ teaspoon kosher salt ½ cup unsalted butter, softened ½ cup brown sugar ½ cup molasses 1 large egg, at room temperature 1 teaspoon pure vanilla extract Directions 1. In a large mixing bowl, combine the flour, baking soda, ground ginger, ground cinnamon, allspice, and salt. 2. In another large mixing bowl, beat the butter with the brown sugar and molasses. Cream until fluffy. 3. Stir in the egg and vanilla extract. 4. Slowly and gradually fold in the flour mixture until well-combined. 5. Refrigerate the cookie dough for about 90 minutes. 6. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 7. On a lightly floured working surface, roll out the dough. Cut cookies with gingerbread man cookie cutters. 8. Arrange the cookies on the prepared baking sheet. Bake for about 10 minutes or until golden.

9.

Let them cool before serving.

Nutrition (per serving) Calories 127, fat 4 g, carbs 20 g, sugar 6 g, Protein 1 g, sodium 109 mg

Soft and Chewy Ginger Cookies If you want an easy cookie recipe packed with molasses, cinnamon, and ginger, this recipe is for you! Serves 24-28 cookies | Prep. time 5 minutes Cooking time 10 minutes | Chilling time 2 hours

Ingredients 2¼ cups all-purpose flour 2 teaspoons baking soda ½ tablespoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cloves Pinch of kosher salt ¾ cup unsalted butter ¼ cup granulated sugar ½ cup brown sugar 1 large egg ¼ cup molasses 1 teaspoon pure vanilla extract ¼ cup granulated sugar, for coating Directions 1. In a large mixing bowl, combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. 2. In another large mixing bowl, beat the butter, granulated sugar, brown sugar, and egg until creamy. Stir in the molasses and vanilla extract. 3. Fold the dry ingredients into the wet ingredients until you’ve formed a cookie dough. 4. Refrigerate the cookie dough for about 2 hours. 5. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 6. Remove the cookie dough and use your hands to form small balls. 7. Roll each cookie ball in granulated sugar and arrange the cookies on

8. 9.

the prepared baking sheet. Bake for about 10 minutes. Let the cookies cool before serving.

Nutrition (per serving) Calories 127, fat 6 g, carbs 16 g, sugar 7 g, Protein 1 g, sodium 158 mg

Chocolate Crinkle Cookies Soft, tender, and chewy, you don’t want to miss these cookies for the holidays. Makes 20 cookies | Prep. time 5 minutes Cooking time 10-12 minutes | Chilling time 2 hours

Ingredients 1 cup all-purpose flour ½ cup cocoa powder 1 teaspoon baking powder Pinch of kosher salt ¼ cup vegetable oil ½ cup granulated sugar ¼ cup brown sugar 1 teaspoon pure vanilla extract 2 large eggs, room temperature ¼ cup powdered sugar, for coating Directions 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt. 3. In another large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, vanilla, and eggs. 4. Stir the dry ingredients into the wet ingredients. Mix until wellcombined. 5. Refrigerate the cookie dough for about 2 hours. 6. Remove the cookie dough from the refrigerator. Using your hands, roll small balls out of the mixture. 7. Coat each cookie in the cocoa powder and arrange them in the prepared baking sheet. 8. Bake the cookies for about 10-12 minutes.

9.

Let them cool before serving.

Nutrition (per serving) Calories 91, fat 3 g, carbs 14 g, sugar 8 g, Protein 1 g, sodium 16 mg

Chocolate and Peppermint Christmas Bark Let’s ring in the holidays this year with this easy and delicious recipe for chocolate bark. This chocolate bark also makes a perfect edible gift! Serves 10 | Prep. time 10 minutes | Chilling time 1-2 hours

Ingredients 12 ounces dark chocolate, melted 12 ounces white chocolate, melted ⅓ cup crushed peppermint candies ⅓ cup green and red Smarties Directions 1. Melt the dark chocolate. Using a spatula, spread it on a baking sheet lined with parchment paper. 2. Drizzle the dark chocolate with the melted white chocolate. 3. Top with crushed peppermint candies and smarties. 4. Let everything set in the refrigerator for 1-2 hours or in the freezer for 30-60 minutes. 5. Cut into pieces with sharp knife before serving. Nutrition (per serving) Calories 367, fat 21 g, carbs 40 g, sugar 37 g, Protein 4 g, sodium 58 mg

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APPENDIX Cooking Conversion Charts 1. Measuring Equivalent Chart Type Weight Volume

Length

Imperial 1 dry ounce 1 pound 1 teaspoon 1 dessert spoon 1 tablespoon 1 Australian tablespoon 1 fluid ounce 1 cup 1 cup 1 pint 1 quart 1 gallon 1 inch

Numbers are rounded to the closest equivalent

Imperial 16 dry ounces 2 teaspoons 3 teaspoons 4 teaspoons 2 tablespoons 16 tablespoons 8 fluid ounces 2 cups 2 pints 4 quarts

Metric 28g 0.45 kg 5 ml 10 ml 15 ml 20 ml 30 ml 240 ml 240 ml 470 ml 0.95 l 3l 2.54 cm

2. Oven Temperature Equivalent Chart Fahrenheit (°F)

Celsius (°C)

220

104

225

107

¼

250

121

½

275

135

1

300

149

2

325

163

3

350

177

4

375

191

5

400

204

6

425

218

7

450

232

8

475

246

9

500

260

* Celsius (°C) = T (°F)-32] * 5/9 ** Fahrenheit (°F) = T (°C) * 9/5 + 32 *** Numbers are rounded to the closest equivalent

Gas Mark

Copyright and Terms of Use All rights reserved © 2022 by Louise Davidson and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder. Efforts have been made to ensure that the information in this book is accurate and complete. However, the author and the publisher do not warrant the accuracy of the information, text, and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts, and the internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes. The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes’ cooking times may require adjustment depending on the age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinions of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book. The nutritional information for recipes contained in this book is provided for informational purposes only. This information is based on the specific brands, ingredients, and measurements used to make the recipe, and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home. The author and the publisher will not be responsible for any damages resulting in your reliance on the nutritional information. The best method to obtain an accurate count of the nutritional value in the recipe is to calculate the information with your specific brands, ingredients, and measurements.

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