Sweet Potato Harvest Fries

To go with our Harvest Turkey Burgers, we whipped up a sweet and spicy concoction of fall taste to make your taste buds dance. Nuff said.

Ingredients:

• 1 large sweet potato, cut like fries
• 2 tsp cinnamon
• 2 tsp ground cloves
• 2-3 tbsp red pepper flakes
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil
• non-stick cooking spray

Directions:

• Preheat oven to 400 degrees. Cut sweet potato down to the size that you like to enjoy fries. 
• In large bowl toss all ingredients until evenly coated. 
• Line a baking sheet with foil and spray with non-stick cooking spray. Evenly spread out fries so most of them aren't touching each other.
• Bake in oven for 15-18 minutes or until slightly crispy.

Harvest Turkey Burgers

We weren't ready to put our grill away for the season and decided to put it back in the game last night. These turkey burgers are a great seasonal burger and I just felt all 'fall-like' inside as I ate it! Only carbs come from the veggies which have too many health benefits to leave out. I served my hubby's on a crusty Kaiser roll and I fork and knived mine. We were so ready to devour the burgers that we definitely forgot to photograph the finished product. So, if you make them, send me your shots!

Adapted from Rachel Ray
Ingredients:

• 1 lb ground turkey breast
• 2 tbsp fresh thyme, stripped and chopped fine
• salt and pepper to taste
• 2 scallions, chopped fine
• 1/2 red bell pepper, chopped fine
• 1/2 orange bell pepper, chopped fine
• 1/2 cup shredded carrots
• 1 small zucchini, freshly grated
• 4 leaves romaine lettuce
• 1 tomato, sliced
• 1 cup reduced fat creamy ranch or herb dressing
• rolls (optional)

Directions:

Preheat grill or skillet (we grilled). Combine first 8 ingredients in a bowl and form into 4 large patties. Just before placing on grill, spray patties with non-stick spray and grill 8-9 minutes on each side or until cooked through. Serve on a roll or by itself with lettuce, tomato, and creamy ranch dressing.

Crockpot Pork with Mushrooms-Asian Style

Loved this one for it's versatility, yummability, and it's one pot wonderness. I know most of those are not words, but this meal is so easy, delicious, and can be enjoyed in so many ways. Spicy pork marinated in Asian sauces and spices left my husband wanting leftovers for the next few days. Since we like things spicy in my house, we added lots of Sriracha sauce at the end for a nasal cleansing experience.

Ingredients:

• 2 lb lean boneless pork sirloin roast
• salt and pepper
• non-stick cooking spray
• 1 cup low-sodium chicken broth 
• 1/2 cup reduced sodium soy sauce
• 1/3 cup red wine vinegar
• 3 tbsp splenda
• 1 tsp sesame oil
• 1 tbsp red pepper flakes
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 3 cloves crushed garlic (or 3 heaping tbsp minced garlic)
• 3-4 tbsp fresh grated ginger root (use more if you like the flavor)
• 8 oz sliced mushrooms

For Topping

• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 2-3 tbsp Sriracha sauce (Got mine at Wal-Mart on the Asian foods aisle)

Directions:

• Season pork on all sides with salt and pepper and heat in a medium-high warmed skillet. Spray the pork with a little oil and brown on all sides for about 7-8 minutes.

• In crock pot, combine broth, soy sauce, vinegar, splenda, sesame oil, cinnamon, cloves, garlic, and ginger. Add the pork and set the slow cooker to 8 hours on low.
• Thirty minutes before the timer goes off, remove the pork and set aside to rest. Add the mushrooms to the crock pot, cover, and cook on low for 30 minutes. Meanwhile, shred the pork using two forks.
• When mushrooms are tender, add the shredded pork to the crock pot and mix well.
• Serve over brown rice or just as is. Top with scallions, cilantro, and sriracha sauce.

Parmesan Crusted Spinach Chicken Rollatini

I just love Italian food and since I can't have my favorite, Baked Ziti, on nights when I'm craving tomato sauciness, these roll ups hit the spot. If you're not watching the carbs so much, feel free to add bread crumbs to the dipping process after chicken has been coated with egg whites. I served this over pasta for my hubby and I had nice greek salad to top it off. I had leftovers for a few days and had the Teacher's Lounge smelling yummy when I re-heated the next day. Give it whirl!

Ingredients:

Adapted from SkinnyTaste

• 6-8 thin chicken cutlets (I just sliced my regular chicken breasts in half)
• 1/2 cup grated parmesan cheese
• 6 tbsp egg whites or egg substitute
• 5 oz frozen spinach, thoroughly squeeze dried
• 6 tbsp part skim ricotta cheese 
• 1/4 low-fat shredded mozzarella
• 6 oz part skim mozzarella (I used Polly-O)
• non-stick cooking spray
• 1 cup no sugar added marinara sauce (I use Trader Joe's Traditional Marinara Sauce)
• salt, pepper, and garlic salt to taste

Directions:

• Season cutlets with salt, pepper, and garlic salt then preheat oven to 450. Lightly spray baking dish with non-stick spray.
• Place 4 tbsp egg whites and 1/4 cup of grated parmesan into two separate bowls.
• In another bowl, combine shredded mozzarella with spinach and remaining parmesan cheese, 2 tbsp egg whites, and ricotta cheese.

• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg whites then in grated parmesan and place seam side down in a baking dish. Repeat with remaining chicken. When finished, cover with more grated parmesan to fill in empty places. (optional)
• Bake 25 minutes and remove from oven. Top with sauce then a layer of mozzarella cheese.
• Return to oven and bake for 3 more minutes or until cheese is melted and bubbling. Serve with a bit more sauce on the side.

Pistachio Goat Cheese Ball

My parents recently moved to Alabama and right next door to a farm that produces all kinds of yummy goat cheese. I thought of both of them when I stumbled upon this recipe because it contains two of their favorite things. Pistachios for dad and goat cheese for both. I imagine mom's will taste much better because of the fresh product next door, but until I get down there to visit and sample her farmer neighbor's goat cheese, Trader Joe's will suffice. This is the perfect in-between commercial snack for my family on Thanksgiving Day. No carbs and minimal sugar, so eat your heart out!

Adapted from Family Circle
Ingredients:

• 4 oz plain goat cheese, room temperature
• 8 oz neufchatel cheese, room temperature
• 2 tbsp natural honey (try to go local)
• 2 tsp fresh thyme, chopped
• 1/2 cup pistachios, chopped

Directions:

• In stand mixer, blend cheeses, honey, and thyme on medium until combined.
• Using a spatula, transfer the mixture to a work surface and form it into a ball. Roll the ball in the pistachios and refrigerate 1 hour. 
• Re-shape the ball after cooling if needed. Serve with your favorite cracker or baguette bread.

Cranberry Apple Streusel Pie

There's snow EVERYWHERE...but here, it's just nasty outside with cold rain and wind. All this left me no choice but to get baking. I was in the mood for something warm, fruity, and doughy. Bad, I know, but the carbs are relatively low for a dessert and the real enemy, sugar, is all splenda. Today is my 'cheat' day where I allow myself to be a little more loose with my diet. I disciplined my diet all week for this treat, so I'm okay with the extra carbs. The secret weapon here is the low-carb pie crust and unsweetened, dried cranberries. Takes a little time in the kitchen but it's so worth it!

Adapted from Pampered Chef
For Pie Crust:

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp light butter, melted (in pie pan if possible)
• 3 tbsp splenda

Directions:

• Melt the butter in your pie pan if possible. Mix all the ingredients in the pan, patting into place with fingertips.
• Bake at 350 for 10 minutes or until crust begins to brown. Once it begins to brown, it browns quickly, so I check at 8 minutes and monitor. When baked, set aside.

For Streusel Pie:

Streusel Topping Ingredients:

• 1/2 cup flour
• 1/4 cup splenda brown sugar
• 3 tbsp light butter, cold
• 1/2 cup coarsely chopped walnuts

Fruit Filling Ingredients:

• 3/4 cup splenda
• 1/4 cup flour
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup dried, unsweetened cranberries
• 2 tsp orange zest
• 7-8 baking apples (about 2 lbs.) Cored and diced into chunks (I used gala, braeburn, and granny smith)

Directions:

Streusel

• Combine flour and brown sugar. Then cut in the butter until the mixture is crumbly. Stir in walnuts and set aside.

Fruit Filling

• Combine sugar, flour, and cinnamon in a large bowl. Add cranberries and orange zest and mix well. Add chunked apples to mixture, tossing until evenly coated.

• Spoon apple mixture into crust and sprinkle evenly with streusel.
• Bake at 350 for 50-55 minutes until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Yummo!

Green Bean & Sprout Casserole

I recently fell in love with the brussel sprout when I tried our school cafeteria's version on my plate. They were so cute and who knew, so tasty! We love green bean casserole in my house for Thanksgiving and traveling to different houses throughout the day often left me green bean casseroled out. Give your guests some variety in a 'cute' and delicious way.

Adapted from Family Circle
Ingredients:

• 10 oz brussel sprouts trimmed (halved optional)
• 1 lb fresh green beans, halved
• 4 slices turkey bacon, diced (I use Butterball Reduced Sodium)
• 3 tbsp whole wheat flour
• 2 cups Three Mushroom Soup 
• 1 cup French's Fried Onions
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

• Boil brussel sprouts with a pinch of salt for about 4 minutes, then add beans to same pot and boil for 5 more minutes. Drain and set to the side.
• Cook bacon in a non-stick skillet, using light cooking spray as necessary, until slightly crispy. Add flour and cook for 1 minute, then add soup and simmer for 2 minutes until it thickens.
• When thick, stir in veggies, salt and pepper and pour into a casserole. Top with fried onions.
• Bake at 350 for 20 minutes or until onions are browned.

Three Mushroom Soup

My parents love mushrooms and any chance we get to enjoy them, we do. In addition to other mushroom'-y type appetizers and sides, we'll be enjoying this soup on Thanksgiving Eve or save some to coat your tummy for turkey on Thanksgiving day!

Adapted from Family Circle
Ingredients:

• 1-2 tbsp light butter
• 1 1/2 lbs mixed mushrooms (I use shitake, baby bella, and oyster)
• 1 tbsp fresh thyme, chopped
• 3 tbsp flour
• 7 cups low-sodium chicken broth (or 7 cups water with 4 chicken bouillon cubes)
• 3/4 cup fat free sour cream
• 2 tsp salt
• 1/8 tsp pepper
• 1/4 fresh parsley, chopped

Directions:

• Melt butter in large soup pot. Add mushrooms and thyme and cook for 8 minutes or until mushrooms are tender. Then sprinkle in flour cooking for another 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in sour cream, salt and pepper, and bring to a simmer, do NOT boil. Mix in parsley. (If you're serving the Green Bean and Sprout Casserole, save 2 cups of this soup.)

Buttermilk Bangers with Garlic & Chives

This one's for my brother who absolutely loves homemade mashed potatoes, but then again, not many men don't. There's no need to give up on mashed potato love this Thanksgiving. The carbs from potatoes are natural and are okay as long as they're balanced out with enough protein. Hello, turkey!

Adapted from SkinnyTaste
Ingredients:

• 6-7 medium of your favorite potato, cubed (peeled optional)
• 3/4 cup fat free buttermilk
• 1 tbsp light butter (I use smart balance)
• salt and pepper to taste
• 1/4 cup fresh chives
• 4 cloves garlic ( or 5 heaping tbsp minced garlic)

Directions:

• Boil potatoes with salt and enough water to cover. When it reaches a boil, cover and reduce heat simmering for 20 minutes or until tender. Drain water and return to pot.
• Add remaining ingredients and mash until smooth. Add salt and pepper to your liking. 

Shopping

In my efforts to create a menu for the entire month of November, the menu for the rest of this year, is what I got! Yes, I mean all of 2011. There were just too many good things that I wanted to try.

Since the majority of my grocery list is fresh, I'm shopping every 2 weeks just for what each recipe calls for that I don't already have in my kitchen and other daily essentials in the house (coffee creamer, snacks, etc). I'm determined to stick to the list. I've even gone so"Type A" as to organize my shopping list the way that my grocery store is organized. Starting with produce when I first enter and finishing up with canned goods and other miscellaneous items from the aisles. Don't judge me...