Zesty, spicy, sweet, and tart—nothing tastes more like the holidays than homemade cranberry sauce! You will love the way this dish fills your kitchen with the aroma of spices and orange zest as the cranberries gently simmer on your stove. And, frankly, you might be a little embarrassed that you ever used to serve the canned stuff. This is so yummy and so easy to make! Citrus Zest Cranberry Sauce Homemade cranberry sauce with a hint of citrus. 1/2 Cup Sugar3/4 Cup Water1/4 teaspoon Ground Cloves1/4 teaspoon Pumpkin Pie Spice1/2 teaspoon ground Cinnamon1 12- ounce bag Fresh Cranberries1 whole Navel

Chili season is in full swing, and NO chili is ever complete without a square of cornbread. This recipe is as moist and flavorful as any, but it has whole ingredients and no refined sugars. For those who avoid wheat, try my Gluten-free Corn Bread. Enjoy! Hearty Corn Bread Dry Ingredients1 3/4 Cups Whole Wheat Flour ( )1 1/2 Cups Corn Meal2 Tablespoons Baking Powder1 1/2 teaspoons saltWet Ingredients4 Eggs1/2 Cup Applesauce2 Cups Milk3 Tablespoons Honey Preheat oven to 400 degrees and grease a 9 x 13 inch cast iron pan.Place pan into the oven while preparing ingredients—no longer than

To get my kids to eat this dish, I tell them that it is "cheesy corn bread" and they are all over this stuff! What is polenta? It is also referred to as corn grits because it is a coarsely-ground cornmeal. I find mine in the whole foods section of the grocery store with all of the “Bob’s Red Mill” products. To make this a gluten-free meal, try Bob's Red Mill Gluten Free Corn Grits. (Aff. Link) There's no difference in flavor or texture. Just no cross contamination with wheat. I made this recipe for the first time when I

Soups and Chowders are a great way to pack a lot of vegetables into one meal. However, sometimes the creamy-based soups are too heavy and high in fat. I’ve been making this lightened-up version of a Lion House Pantry recipe for years. The *secret ingredient* gives it a wonderful, savory flavor that can’t be beat! Enjoy. Hearty California Chowder 5 medium Russet Potatoes (4 Cups), chopped 3 large Carrots (1 1/2 Cups), chopped 1 Zucchini Squash (1 Cup), chopped 1 Yellow Squash (1 Cup), chopped 3 stalks of Celery (1 Cup), chopped 1/2 cup Onion, minced 3 cups frozen Broccoli/Cauliflower

Hawaiian Haystacks is a great, healthy meal for Sunday afternoons, because it can stretch out to feed lots of people with a variety of taste preferences. Since we are constantly inviting extended family and neighbors for Sunday dinner, this meal makes an appearance at our table at least quarterly. If our company wants to make it a potluck, it’s easy to ask them to bring one of the toppings. The creamy chicken sauce is made from scratch, and it has flavor 100 TIMES better than when made with canned cream of chicken soup. Enjoy! Hearty Hawaiian Haystacks A healthier version

Which one is better: white rice or brown rice? I have received this question several times, so I am going to give you the scoop here. To determine the differences in nutrients, I analyzed 1 cup of cooked white rice against 1 cup of cooked brown rice.   White Rice, Long Grain, Enriched Brown Rice, Short Grain Enrichment What does it mean when you see “Enriched” rice, flour, or cereal on your food label?  Polished grains in which the fiber-rich bran and the vitamin-rich germ have been removed in processing are called refined grains. All grains, whether refined or whole,

Here’s a healthful spin on a favorite Chinese dish. It’s savory, flavorful, and packed with nutrition that will leave you feeling satisfied.  I make this in my big Wok and chock it FULL of vegetables. It's my go-to dish when I have lots of leftover rice. Enjoy this healthy comfort food! Hearty Not-Fried Rice 3 Cups Brown Rice (cooked and cooled)1 Red Bell pepper (chopped)1 1/2 Cup Carrots (chopped)1 Cup Celery (chopped)1 Cup Frozen Peas1/2 Cup Green Onion (chopped fine)1 Tablespoon Olive Oil2 Eggs + 1 teaspoon Soy Sauce1/2 Cup Cooked Chicken (shredded (Optional))1/2 Cup Almonds (optional)Sauce:1 Tablespoon Rice Vinegar1 1/2

Nothing fills my kitchen with the smell of Autumn better than roasted acorn squash. Pair this soup with some homemade bread and you’ve got a winner, winner, chicken dinner! Hearty Acorn and Chicken Soup 5 Roasted Acorn Squash 1 Yellow Onion, chopped large 5 Cups Water 5 teaspoons Chicken Base 1/2 teaspoon Ground Coriander 1/4 teaspoon Ground Cumin 1/2 Cup Chicken, cooked and shredded Salt and pepper to taste Directions: 1. Preheat oven to 450 Degrees. Line a cookie sheet with tin foil and spray with cooking spray. 2. Cut squash in half lengthwise and scoop out seeds. Place the

Packed with protein, veggies, and flavor, this dish is sure to please the whole family. I just love when a complete meal can be served from one pan! Enjoy! Smoky Sweet Potato Quinoa Skillet 2 Medium Sweet Potatoes (cubed (about 4 cups))2 Cups Kale (chopped small)1 1/2 Cups Quinoa (cooked)1 pound Italian Sausagesalt and pepper to taste1 Recipe Cream of Chicken Soup1/4 cup onion minced2 Tablespoons butter1/3 cup flour1 1/4 cup milk 2% milkfat1 1/2 teaspoon “Better than Bouillon” chicken base1/2 teaspoon salt1/4 teaspoon pepper Brown 1 pound of Italian sausage in a large skillet. Once fully cooked, strain and

Jicama is a crowd-favorite vegetable at the Andersen House. We love it for it’s crunchy texture and mild flavor. Some of us think it tastes like an apple, others of us think it tastes like snow peas. Sometimes we put it in salads or use it like a water chestnut in stir-fry dishes. It also tastes great with a splash of fresh lime juice and a sprinkle of chili powder. However, our preferred way to eat jicama is peeled, sliced and straight from the vegetable tray. Jicama Facts 1 Cup of peeled, sliced jicama contains over 50% the Daily Value