Roasted Carrots and Squash with Maple Pecans
Carrots and squash roasted in a maple- and apple-flavored glaze, topped with glazed pecans

Hands On: 30 minutes : Total: 1 hour 10 minutes : Makes: 12 servings (1/2 cup each)
Ingredients

*
1 cup chopped pecans
*
4 tablespoons Fleischmann'sî Original Spread-tub, divided
*
5 tablespoons maple-flavored pancake syrup, divided
*
1 large butternut squash (1 large = about 3 lb)
*
1 pound carrots, peeled, cut diagonally into 3/4-inch-thick slices
*
1/2 cup apple jelly

Directions

1. Preheat oven to 400ðF. Place pecans in large heavy skillet; cook and stir over medium-high heat 3 minutes, or until lightly toasted. Stir in 1 tablespoon of the Fleischmann's and 1 tablespoon of the syrup. Reduce heat to medium; cook and stir about 1 minute, or until pecans are dry and glossy. Remove from skillet; set aside.
2. Peel and seed squash; cut into 1-inch chunks. Place in large bowl. Add carrots; mix lightly. Melt the remaining 3 tablespoons Fleischmann's. Pour evenly over vegetables; toss to coat. Spread evenly in large roasting pan.
3. Bake 35 to 40 minutes, or until vegetables are tender and lightly browned, stirring occasionally.
4. Meanwhile, mix jelly and the remaining 4 tablespoons syrup in large skillet. Bring to a boil over medium-high heat. Cook until mixture thickens and is reduced, stirring frequently. Drizzle over vegetables; toss lightly to coat. Spoon into serving dish. Sprinkle with the pecans.

Sue

Here's a slow-cooker chicken recipe.

Healthy Venetian-Style Chicken

This healthy slow cooker chicken recipe is as beautiful as Venice's canals. Paprika, basil and lemon perfectly complement the chicken in this healthy easy recipe for a slow cooker.

1 teaspoon sweet paprika
1/4 cup white whole wheat flour
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 1/2 pounds broiler-fryer chicken, skinned and cut up
4 dried mushrooms
1/4 cup sun-dried tomatoes, chopped
1 small onion, chopped
2 tablespoons red wine, optional
8 ounces can tomato sauce
1 tablespoon lemon peel, freshly grated

In a large bowl, combine paprika, flour, basil, salt, and pepper. Coat chicken pieces with mixture; set aside.
Rinse mushrooms and break into small pieces; remove and discard stems.
Place mushrooms, sun-dried tomatoes and onion in slow cooker. Place chicken pieces on top.
In a bowl, combine wine, if using, tomato sauce and lemon peel; pour over chicken.
Cover and cook on low 5 to 6 hours or until chicken is tender. Serve over pasta; top with reduced fat Parmesan cheese and chopped fresh parsley if desired.

I've been serving thise for a number of years. Gal from KT, not here anymore, gave it to me.

Ritz Cracker Stuffing

1 pound Ritz crackers, crushed
2 onions, diced
12 ounces fresh mushrooms, sliced
3 eggs
1 can Swanson's chicken broth
Salt and pepper to taste
***I add sage cause I like it.

Sauté onions and mushrooms in 1/3 cup vegetable or olive oil; let cool.

Put crushed crackers in a bowl. Add chicken broth and eggs; mix well. Add cooled mushroom and onions; Mix well. Add salt and pepper. Put mixture into a well-greased baking pan. Bake, covered, at 350 degrees F for 1 hour **I bake it uncovered in a square pyrex dish

I forgot I had Ritz cracker stuffing in the freezer so I got it out for dinner tonight. Thanks for the reminder. We weren't that crazy about it. It wasn't bad, just not to our tastes. I don't think my recipe had mushrooms, so I may saute some and add.

patti, my friend made it upon my recommendation and no one liked it.

I do and so does my son. It is better with sage or poultry seasoning.

Glenda, my recipe had 1 Tbsp. poultry seasoning and walnuts instead of mushrooms. It isn't awful, but it needs something--maybe more sage.

It's almost leftover turkey time. I make this every year, just to keep Harry happy and use up leftover vegetables.
TURKEY CHOWDER

1 c. green onion, chopped
1 c. carrots, diced
1 c. celery diced
1/2 c. butter
1/4 c. flour
2 c. turkey or chicken broth*
2 c. half and half
1/4 tsp. salt
1/8 tsp. pepper
Dash or two cayenne pepper
1-1/2 c. cheddar cheese, grated
2 c. turkey or chicken, cooked and diced

Saute onion, carrots and celery in butter. Blend in flour. Gradually stir in broth, then cream. Cook stirring constantly, until thick. Add remaining ingredients and heat until cheese melts.

*After TG dinner, we remove all the turkey from the bone and I cook the carcass in water. It makes a wonderful broth for the soup. I just let it cool and then put the whole thing in the garage frig and deal with it the next day.

This is definitely Tried and True.
Mom makes these potatoes every year, just because they're so easy. She makes them a couple of days ahead of time, and just reheats in the oven. BTW they are also Delicious! It would cause war-fare if she changed to regular mashed! LOL

These are from a series of Canadian Cookbooks Best of Bridge.

Make Ahead Mashed Potatoes

5 lbs. potatoes or 9 large
8 oz. low-fat cream cheese
1 cup fat-free sour cream
2 tsp. onion salt
1 tsp. salt
pinch of pepper
2 Tbsp. butter

Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12