Sausage-Apple Stuffing

Whether you scoop on the stuffing or dole out the dressing, this classic holiday side dish can easily get out of hand, especially if you go overboard on caloric ingredients. My scrumptious spin allows you to cut back on bread by using cauliflower instead. The result is incredibly delicious and will be a welcome addition at your Thanksgiving table. 

• PREP TIME15 mins
• TOTAL TIME1 hour

This recipe makes 12 Servings

INGREDIENTS:

• 1 yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 celery stalks, chopped
• 1 package (10 ounces) mushrooms, roughly chopped
• 1 head cauliflower, roughly grated on largest hole or pulsed in food processor to make "rice-like pellets;" if buying in store, use 4 cups cauliflower rice/crumbles
• 1 apple, finely chopped
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh sage
• 1 teaspoon kosher salt
• 3/4 pound poultry apple sausage, cooked and chopped or sliced
• 1 to 2 tablespoons whipped butter
• 1 egg, beaten

PREPARATION:

Preheat oven to 350˚.

Liberally coat a large pot with oil spray. Add onion, pepper, and celery and sauté for 6 minutes. Add mushrooms and sauté another 3 minutes. Add cauliflower rice, apple, thyme, sage, salt, and sausage. Mix well to combine everything and cook for 3 more minutes. Turn off the heat.

Add whipped butter and mix through. Add egg and mix through.

Transfer to baking pan that has been misted with oil spray and bake in oven for 40 minutes until top is browned.

Serving size: 1/2 cup

• Amount per Serving
• Calories: 70
• Protein: 6g
• Total Fat: 3g
• - Saturated Fat: 1g
• Cholesterol: 35mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• - Natural Sugar: 4g
• Sodium: 350mg

Source: Todays show

Quinoa Veggie Burger

Makes: 8 burgers

Active Time: 45 minutes

Total Time: 1 1/2 hours

NUTRITION PROFILE

High fiber | Low calorie | Diabetes appropriate| Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High calcium |

View Our Nutrition Guidelines »

INGREDIENTS

• 1 cup water
• 1/2 cup red quinoa
• 1 tablespoon canola oil
• 1 cup diced onion
• 2 cups finely chopped cremini or white button mushrooms
• 1 teaspoon minced garlic
• 3/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 1 large egg
• 2/3 cup shredded reduced-fat Cheddar cheese
• 1/2 cup whole pecans, toasted and finely chopped (see Tip)
• 1/3 cup quick-cooking rolled oats
• 1 tablespoon reduced-sodium soy sauce
• 8 small whole-wheat burger buns, toasted if desired

MORE HEALTHY RECIPE IDEAS

• Healthy Hot Dog Recipes & Healthy Hamburger Recipes
• Low-Calorie, One-Skillet Dinner Recipes
• Best Diet Recipes of 2012
• Easy Quinoa Recipes
• Healthy Quinoa Salad Recipes

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• Best Veggie Burgers
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PREPARATION

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

TIPS & NOTES

• Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

• For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving (with bun): 280 calories; 12 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 35 g carbohydrates; 4 g added sugars; 11 g protein; 6 g fiber; 320 mg sodium; 353 mg potassium.

Nutrition Bonus: Magnesium (19% daily value), Calcium (16% dv), Zinc (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 1/2 medium fat meat, 1 1/2 fat

Source: Eating Well.com