If you’re planning for a holiday breakfast with your family or a larger group, start with an egg casserole that you can prepare ahead and bake in the oven. There are many options on IncredibleEgg.org.

• 1-1/3 cups flour
• 3/4 cup quick-cooking oats
• 1/3 cup sugar
• 2 tsps. baking powder
• 1/4 tsp. salt

• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 cup frozen blueberries

Sweets and snacks made with love are a great gift during the holidays. They can even be “better for you” with a couple of extra ingredients. Choose something made with oats, whole grain flour, fruit or veggies added in.
Wait – did someone say veggies in dessert?? YES!

There are a few which add to the texture and nutritional value of the dessert. Zucchini is one of those ingredients that will surprise you (and your gift recipient). Try zucchini in the cookie recipe below. You can also check out InSeasonezine.com for a giftable mason jar cookie mix. There are plenty of sweet options to choose.

• 1 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup packed light brown sugar

• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp. vanilla extract
• 3/4 cup squeezed dry shredded zucchini
• 3/4 cup mini chocolate chips

When you think of fruit, you automatically picture their sweetness featured in breakfast or dessert recipes. But fruits are also a great addition to savory sides too. They offer a balance of flavors that take the dish to the next level. They also add a greater variety of nutrients. Next time you’re trying to check the boxes for a balanced meal, choose sides that feature fruits and vegetables.

• 1 large head cabbage, quartered, cored, and thinly sliced
• 6 slices bacon, cut into 1/4-inch pieces
• 2 medium apples, cored and chopped
• 1 bay leaf
• 1-1/2 cups apple cider or apple juice

• 1 Tbsp. granulated sugar
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 3 Tbsps. red wine vinegar
• 1 container (5 ounces) crumbled blue cheese
• 1/4 cup chopped walnuts

• 8 slices bacon
• 1/4 cup extra virgin olive oil
• 2 Tbsps. minced shallot
• 1-1/2 Tbsps. balsamic vinegar
• 1/2 tsp. Dijon mustard

• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 package (10 ounces) baby spinach
• 1 container (4 to 5 ounces) crumbled Gorgonzola cheese
• 2 medium Bosc pears, cored and thinly sliced

Serving soups or stews is a simple way to stretch your budget without skimping on flavor. They offer a great opportunity to add some plant-based ingredients, which are full of nutrients. Beans and whole grains are inexpensive extras that add a variety of textures, protein, and fiber. As the weather cools down and you’re looking for ways to warm up your menu, these tasty stews are full of flavor. They’ll make you feel like you’re a world traveler!

• 2 Tbsps. olive oil
• 1-1/4 lbs. boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
• 3 large yellow onions, thinly sliced
• 1/2 small yellow onion, chopped
• 2 cups water
• 1 tsp. granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. turmeric powder

• 4 medium carrots, cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1-1/2-inch pieces
• 1 can (15 oz.) NSA garbanzo beans, drained and rinsed
• 1 small zucchini, cut into 1-inch pieces
• 1/2 cup raisins
• 1 Tbsp. fresh lemon juice
• 1-1/4 cups dry couscous
• 1-1/2 tsps. chopped fresh oregano
• 3/4 tsp. salt
• 1/8 tsp. ground black pepper

• 4 cooked bone-in center-cut pork chops, deboned, cut into 1-inch pieces
• 2 cans (14.5 oz. each) Mexican-style stewed tomatoes or squash
• 1 can (15 oz.) reduced sodium black beans, drained and rinsed

• 1 can (14.5 oz.) less-sodium chicken broth
• 1 bag (10 oz.) frozen sweet corn, thawed
• Fresh chopped cilantro and sliced jalapeños for garnish (optional)

Holiday meals can lend themselves to a lot of leftovers and food waste. As you plan for Thanksgiving dinner, take extra time to plan for post-holiday meals. Just shop for those extra ingredients to create new meals from the leftovers. This way, you won’t get bored reheating and eating the meat and sides the same way you did on the big day! Add a spicy twist with a pasta dish or create a flavorful slider combination. You can’t go wrong if you make a plan to use of the leftover turkey and sides in new ways.

• 1 package (8.8 ounces) red lentil penne pasta
• 1 can (14.5 ounces) diced tomatoes with green pepper, celery & onion
• 1-1/2 cups shredded skinless leftover or cooked turkey breast meat

• 1 Tbsp. Cajun seasoning
• 2 cups packed baby spinach
• 1/4 cup grated Parmesan cheese

• 1-1/2 cups frozen sweet potato fries
• 2 tsps. olive oil
• 2 cups sliced leftover turkey
• 3/4 cup leftover Pear-Walnut Stuffing

• 12 wheat slider buns
• 3 slices Swiss cheese, quartered
• 2 cups spring mix lettuce
• 1/2 cup Cranberry Chutney