Entertain for less!

Entertain for less!

Cranberry-Orange-Glazed Turkey Meatballs


ACTIVE:40 min.

TOTAL: 50 min.

20g CARB

To make ahead: Prepare through Step 4; cover and refrigerate for up to 2 days. To serve, reheat meatballs and finish with Step 5. 1 Tbsp. olive oil 2 medium carrots, finely chopped 1 stalk celery, finely chopped 1/2 cup finely chopped onion 1 cup reduced-sodium chicken broth 1/3 cup water plus 2 Tbsp., divided 1/2 cup bulgur 2 eggs 11/2 tsp. ground coriander 1 tsp. salt 1/4 tsp. ground pepper 11/4 lbs. ground turkey 1 cup canned whole-berry cranberry sauce 1/3 cup orange juice 2 tsp. cornstarch 1/8 tsp. cayenne pepper

1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

2. Heat oil in a large skillet over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, until the veg

Eatables are tender-crisp, 4 to 5 minutes. Add broth, 1/3 cup water, and bulgur. Bring to a boil. Reduce heat, cover, and simmer until the bulgur is tender and the liquid is absorbed 10 to 12 minutes. Transfer to a large bowl and let cool for 5 minutes, stirring occasionally.

3. Whisk eggs, coriander, salt, and pepper in a small bowl. Add the egg mixture and turkey to the bulgur mixture; mix well. Shape into 30 meatballs, about 2 Tbsp. each. Place on the prepared pan.

4. Bake the meatballs until cooked through (165°F when tested with an instant-read thermometer), 15 to 18 minutes.

5. Meanwhile, combine cranberry sauce, orange juice, cornstarch, cayenne, and the remaining 2 Tbsp. water in a large pot over medium heat. Cook, stirring constantly, until the sauce is thickened and bubbly, about 5 minutes. Add the meatballs to the sauce and stir gently to coat (see Tip).

Per Serving (3 meatballs + 2 Tbsp. sauce each): CAL 197, CARB 20 g (2 g fiber, 11 g sugars), FAT 7 g (2 g sat. fat), PROTEIN 14 g, CHOL 79 mg, SODIUM 356 mg.


To keep meatballs and sauce warm for serving, transfer to a 5- to 6-qt. slow cooker and use the “keep warm” setting.


Pumpkin Coconut Nibbles


ACTIVE: 20 min.

TOTAL:40 min.



11/2 cups old-fashioned oats

1/2 cup chopped slivered

almonds (21/4 oz.)

1/3 cup unsweetened

shredded coconut

3/4 cup canned pumpkin

2 Tbsp. honey

2 tsp. pumpkin pie spice

1/4 tsp. salt

1/8 tsp. cayenne pepper

1. Preheat oven to 300°F.

2. Place oats, almonds, and coconut on a large rimmed baking sheet. Bake, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool completely on a wire rack.

3. Combine pumpkin, honey, pumpkin pie spice, salt, and cayenne in a large bowl.



Brussels Sprouts


ACTIVE: 35 min.

TOTAL: 55 min.



To make ahead: Steam sprouts (Step 2); cover and refrigerate for up to 1 day. To serve, continue as directed in Steps 3-4, adding 1 to 2 minutes baking time if needed.

Equipment: Steamer basket Look for Brussels sprouts for this recipe, which provide bite-size nibbles for your guests. If you can only find large sprouts, cut them in half for more manageable bites.

1lb. Brussels sprouts, trimmed, halved if large

2 eggs

2/3 cup panko breadcrumbs, preferably whole-wheat

1/3 cup grated Parmesan cheese

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. ground pepper

Cooking spray

1 cup prepared marinara sauce (optional)

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment

paper (see Tip).

2. Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add Brussels sprouts, cover, and steam until tender, 5 to 7 minutes. Transfer to a paper-towel-lined plate and pat dry.

3. Lightly beat eggs in a shallow dish. Stir panko, Parmesan, garlic powder, salt, and pepper in another shallow dish. Roll each sprout in egg to coat completely.

Allow excess to drip off, then roll in the panko mixture to coat completely. Place the sprouts on the prepared baking pan with space between them. Coat the sprouts lightly with cooking spray.

4. Bake, turning once, until golden brown and tender, 15 to 18 minutes. Serve with marinara sauce for dipping, if desired.

Per Serving (1/2 cup each): CAL 80, CARB 10 g (3 g fibre, 1 g sugars), FAT 2 g (1 gsat. fat), PROTEIN 5 g, CHOL 49 mg,

SODIUM 245 mg.



If you are using large Brussels sprouts, you may need to use 2 large rimmed bak-

ing sheets to avoid crowding the pans. Bake as directed in Step 4, switching the

pan positions halfway through.