My family loves these and it is a great way to get the kids to eat veggies.

Submitted by CHAZZMATAZZ

A yummy way to cut the calories, not the tradition.

This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and stuffing are slow-cooked simultaneously to impart rich, deep flavors and to eliminate any extensive last-minute work.

Another recipe influenced by Vegan Italiano

Submitted by MADDY_AVENA

Submitted by GLORYBEE355

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

A delicious addition to any meal or by itself.

Submitted by CYRUSFAMILY

Printed with permission from the American Institute for Cancer Research

Best asparagus you ever had

Submitted by AUNTKEEKEE

A healthy, mayo-free, but still delicious version of deviled eggs!

Submitted by FANNETASTICFOOD

Very simple and tasty way to get your veggies

Submitted by MYSHARONANY

There's no need to buy pumpkin pie spice. You can easily make your own at home. And it makes a great hostess gift for any fall event! Feel free to double or triple this recipe!

Submitted by CHEF_MEG

Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!

Submitted by CHEF_MEG

Delicious & easy - just learned from my big sister... It's SO good!

Submitted by KINI08

good as either side dish or meal

Submitted by KATOUSIGNANT1

More cake than pie, I found this recipe in an old Kansas Cookbook I picked up before moving to the UK. This recipe most resembles a traditional English Eve's pudding.

Submitted by NAN_LT

It's simple and yummy. All you need is time. Well, and an oven.

Submitted by SUNNYDALEBETTY

Submitted by SPARKLING_WATER

A quick cooking dish. Make sure you don't over cook. That's what brings out the sulfur and makes this vegetable smell and taste bitter.

Submitted by PUSHWAIT

An easy homemade turkey broth perfect for soups and stews.

I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.

The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.

Submitted by LAPBAND2008

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving

Submitted by JESSICAB1221

Baked Cauliflower at its best!

Submitted by CATAPOS

I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!

Submitted by CHEF_MEG

Gravy gets a bad rap, but this tasty sauce can be made with almost no fat.

Submitted by CHEF_MEG

This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.

Submitted by CHEF_MEG

For perfect results try using a V-rack in your roasting pan or roast the turkey on a bed of vegetables. Once the fat from the turkey melts, it falls to the bottom of the roasting pan. When that happens, the bottom quarter of the bird does not roast--it braises in its own juices. The vegetables or V-rack prevents this from happening.

Love pumpkin pie? Hate the guilt? The preservatives of the store made brands? This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! This tastes great and is excellent with fat free cool whip!!! Feel free to make it full fat if you dare, or add a little bit more spices for more of kick. Great for thanksgiving!! Enjoy!

Submitted by DIVINEMADNESS

By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.

Submitted by CHEF_MEG

A new twist on mashed potatoes

Submitted by HELIXSPARK

Submitted by MSMACH5

From Family Circle's recipe with Maple glazed pork. This is a separation from the pork, and adjusted portion size. It is so good, I want to eat it as a side for anything. I can't have reduced sodium chicken broth, so I substituted with Chicken Bouillon that does not contain Gluten.

Submitted by SUEEDAVIES

Great salad even for summer, I call this "Thanksgiving" salad because all of the ingredients remind me of elements of a Thanksgiving dinner.

Submitted by BABSINATL