Ingredients

* 1 loaf (1 pound) Italian bread
* 1/2 cup Extra Virgin Olive Oil or Canola Oil
* 2 teaspoons minced garlic
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 large eggplant (1 pound), cut into 1/2-inch slices
* 1 package (6 ounces) sliced portobello mushrooms
* 1 cup marinara sauce
* 2 tablespoons minced fresh basil
* 4 ounces smoked fresh mozzarella cheese, cut into 1/4-inch slices

Directions

* Cut bread lengthwise in half. Carefully hollow out top and bottom, leaving a 1/2-in. shell; set aside. In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper. Brush over eggplant and mushrooms.
* Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.
* Spread half of the marinara sauce over bottom of bread. Top with eggplant and mushrooms. Spread with remaining sauce; top with basil and cheese. Replace bread top.
* Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side. Yield: 4 servings.

Nutrition Facts: 1 serving (2 slices) equals 632 calories, 36 g fat (8 g saturated fat), 22 mg cholesterol, 949 mg sodium, 60 g carbohydrate, 7 g fiber, 16 g protein.

Preparation
Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour). Place frozen mango and the remaining ingredients in a blender. Process until smooth.

* 4 large navel oranges
* 1 package (3 ounces) orange gelatin
* 1 cup boiling water
* 1-1/2 cups fat-free frozen vanilla yogurt

Directions

* Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). In a bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened. spoon into reserved orange shells. Cover and freeze for 3 hours. Yield: 8 servings.

Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

Ingredients
• 1 (8-oz.) package reduced-fat cream cheese, softened
• 1 tablespoon sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract, divided
• 1 (8-oz.) container reduced-fat whipped topping, thawed
• 10 to 12 clementines
• 1/4 cup orange marmalade
• 1 1/2 teaspoons poppy seeds
• 1 (5.25-oz.) package thin ginger cookies
• Garnishes: sliced kiwi, thin ginger cookies

Preparation
1. Beat cream cheese, sugar, zest, and 1/2 tsp. vanilla at medium-high speed with a heavy-duty electric stand mixer 30 seconds or until smooth and sugar is dissolved. Fold in whipped topping, and spoon into a 1-gal. zip-top plastic bag. Seal bag, and chill 2 to 24 hours.
2. Peel clementines, and separate into segments. (Yield should be 4 cups.)
3. Microwave marmalade in a medium bowl at HIGH 20 seconds or until melted. Stir in clementine segments, poppy seeds, and remaining 1/2 tsp. vanilla. Remove and reserve 6 segments. Divide half of clementine mixture among 6 (10- to 13-oz.) glasses. Top each with 2 cookies. Repeat layers once.
4. Snip 1 corner of bag with cream cheese mixture with scissors to make a 1-inch hole. Pipe mixture onto cookies in glasses. Serve immediately, or cover and chill 2 hours. Top with reserved segments just before serving, and garnish, if desired.

2 pounds Brussels sprouts, trimmed and halved
1 pound fingerling potatoes, halved lengthwise
2 tablespoons olive oil
1 1/4 teaspoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper

1. Heat oven to 400 degrees F.
2. Coat a large rimmed baking sheet with nonstick cooking spray.
3. Toss together Brussels sprouts, potatoes, oil, thyme, salt, and pepper. Pour onto prepared pan; roast for 25 minutes or until tender, stirring half way through.

Each serving has only 121 calories and 4 grams of fat, while giving you 5 grams of protein.

1/2 c sugar
1/2 c orange juice
6 oz fresh cranberries

1) In a small saucepan, over medium heat, stir together sugar and orange juice.
2) When well-dissolved, stir in cranberries, and cook until they start to pop.
3) Continue simmering until cranberries are cooked down to desired consistency. Cool before serving.

Ingredients:

* 1 can of condensed cream of mushroom
* 1/2 cup of milk
* 4 cups of green beans
* 1/8 of teaspoon pepper
* 1 and 1/3 cups of French fried onions

How to Cook It:

1. Cook the green beans in salted water until desired tenderness
2. Put the milk, pepper and cream of mushroom into a bowl
3. Add the strained beans and half of the fried onions into the bowl
4. Bake for about 25 minutes at 350 degrees F in the oven.
5. Put the rest of the fried onions into bowl and bake until the onions are lightly browned

1 1/2 cups celery, sliced
1 cup chopped onion
1/4 cup butter
1 cake cornbread, crumbled
6 cups soft bread, cubed
1 pound Jimmy Dean Special Recipe Pork Sausage, cooked and drained
1 teaspoon sage
10 3/4 ounces condensed chicken broth
3/4 cup water
2 eggs beaten

In a small skillet, melt butter and saute celery and onion until tender. In large bowl, combine celery mixture, corn bread, bread cubes, sausage, and sage; mix well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. (add 1/2 cup more water if more moist dressing is desired). Place stuffing in a nine-by-thirteen casserole dish and bake for thirty to forty-five minutes with turkey.

Ingredients
2 1/2 pounds of sweet potatoes, about three medium potatoes
2 tablespoons trans-fat free, soft tub margarine, room temperature
1/4 cup of non-fat, skim milk, room temperature
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon salt

Directions
Bring an inch of water to boil in a large pot, fitted with a steamer basket. Quarter the potatoes and steam 15-20 minutes until they are fork tender. Or using the microwave method, pierce the potatoes with a fork and cook 3-4 minutes until tender. Scoop out flesh and place in a bowl.
With a hand masher or electric mixer, beat potatoes, alternating with the butter and milk until the mixture resembles a smooth puree. Beat in the honey, mustard, and salt. Serve immediately.