The document provides recipes for several dishes: 1) A macaroni and cheese recipe that includes whole wheat pasta, cheeses, broccoli, chicken and breadcrumbs. 2) A cranberry sauce recipe with cranberries, cherries, orange zest and walnuts. 3) A green bean dish with green beans, almonds, onions and olive oil. 4) A wild rice stuffing with wild rice, quinoa, celery, onions and dried fruits.

1. Make Your Mouth Water Mac-n-Cheese Ingredients 1 box whole-wheat pasta 3 tablespoons butter ¼ cups all-purpose flour Pinch ground black pepper 1 cup milk low fat milk 1 ½ cup part skim cheddar cheese ¼ cup parmesan 3 cup uncooked broccoli 2 teaspoons oil to marinate chicken in 4 chicken breast cooked and chopped into fine pieces 1/4 cups bread crumbs 1 tablespoon paprika Directions Preheat oven to 350 degrees F. In a large pot of boiling salted water, add whole wheat pasta and cook for 6 to 8 minutes until tender. Drain and set aside. In a saucepan over medium-high heat, melt butter and add the flour and pepper and mix until it resembles a paste. Whisk milk into pan incorporating the paste. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheese. Add salt to taste and paprika. Add the pasta and mix until the pasta is well coated. Pour into a baking dish, stir in broccoli and chicken until mixed together. Sprinkle the top with bread crumbs and parmesan. Place in the oven for 15 to 20 mins or until brown. DJ’s Tasty Goodness 

2. Zesty Cranberry Sauce Ingredients 3/4 cup sugar 1 ¼ cup water 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1/2 cup dried tart cherries 1 12-ounce package fresh or frozen cranberries 2/3 cup chopped walnuts, toasted 1/2 teaspoon freshly grated orange zest Directions Combine sugar, water, cinnamon and nutmeg in a medium saucepan; bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled. DJ’s Tasty Goodness 

3. Green Bean Dish Ingredients Kosher salt 3 pounds green beans, trim ends 1/2 cup sliced almonds 5 tablespoons extra-virgin olive oil 2 large onions, sliced thin 2 tablespoons chopped fresh thyme leaves (optional) Freshly ground black pepper Directions Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Add a drizzle of olive oil to a sauce pan, add the almonds and toast untill golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the olive oil. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes (optional). Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste. DJ’s Tasty Goodness 

4. New Twist on Stuffing Ingredients 1 1/2 teaspoons olive oil 3 stalks celery chopped 2 onions chopped 2 cloves garlic finely chopped 1 cup wild rice 1 cup Quinoa 3 cups reduced-sodium chicken broth 1/2 teaspoon salt 2 cups water 1/2 cup pecans 1 cup chopped dried apricots 1 tablespoon finely grated orange zest 1/2 cup chopped fresh parsley (optional) Freshly ground pepper to taste Directions Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in uncooked wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed. Meanwhile, cook quinoa (follow directions on the box, it may vary between brands). Stir the cooked quinoa, chopped pecans, apricots into the cooked wild rice. Season with salt and pepper. Serve at room temperature. DJ’s Tasty Goodness 

5. Orange Sweet potato Mash Ingredients 4 medium sweet potatoes (about 8 ounces each), peeled and cut into a large dice 1/4 cup 1% Milk, warmed slightly 1/4 cup orange juice 2 teaspoons orange zest 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 tablespoon unsalted butter, optional Directions Cut Sweet potatoes into cubes and boil until tender. In a large bowl mash the potatoes with the milk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired. DJ’s Tasty Goodness 

6. Pumpkin Ice Cream Pie Ingredients Crust: You can use a pre-made Graham cracker crust or a home made. 30 small gingersnap cookies (about 7 1/2 ounces) 2 tablespoons raisins 1 tablespoon canola oil Filling: 1 cup canned pumpkin puree 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 2 pints (4 cups) frozen low-fat vanilla ice cream Directions Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.