fall fruit recipe turkey

1015 – Cucumber Ranch Sauce, Herb Turkey Burgers

Cucumber Ranch Sauce

1/2 medium cucumber, peeled, seeded
and minced
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste

Mix all ingredients well. Cover and chill until ready to serve.

Wonderful as a salad dressing or a sandwich spread.

Herb Turkey Burgers

1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Garlic powder
Onion powder
Salt and pepper

Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.

Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.

Acorn Squash with Pecans

1 large acorn squash
1 tablespoon canola oil or olive oil

Optional: cinnamon, maple syrup, brown sugar, honey

Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.

Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.

Easy Apple Tarts

A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.

2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds

Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2

chicken dinner recipe

880 – Quick Wheat Bread, Chicken Sausage Veggie Supper

Quick Wheat Bread

1 cup all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups applesauce (or buttermilk)
2 tablespoons oil
3 tablespoons brown sugar

Combine first 5 ingredients and mix well.
Combine last 3 ingredients in a different bowl and mix until sugar has no lumps.
Add liquid mixture to flour mixture and stir until all dry ingredients are moist.
Pour into a sprayed 8×8 baking pan.
Bake 40 minutes at 350 degrees fahrenheit until golden brown.
Cool and remove from pan.

Texture of a muffin, flavor of wheat bread. Try it with garlic butter if serving with an entree. Or, sprinkle with cinnamon sugar if enjoying for breakfast.

Chicken Sausage Veggie Supper

2 boneless, skinless chicken breast
1 pound smoked sausage
1 cup shredded cabbage
1 cup broccoli florets
1 cup diced carrots
1 cup bell peppers, sliced
2 green onions, thinly sliced

Over medium high heat, saute thinly sliced chicken and smoked sausage in small amount of oil until cooked through.
Place on plate and set to side.

In same pan, add oil and cook carrots and cabbage until tender crisp.
Add peppers and broccoli to pan and continue cooking until all vegetables are tender.
Season with salt and pepper if desired.
Combine cooked meats and vegetables and serve over prepared spaghetti squash.
This dish can also be served over brown rice, pasta, or used as a topper for baked potatoes.

Spaghetti Squash “Noodles”

1 spaghetti squash
Olive oil or butter to taste
Parmesan Cheese
Choose a squash with a smooth dull rind.
There should be no obvious blemishes.
The stem should be intact. It should be slightly heavy for its size.

Wash squash well. Place on cutting board and puncture with tip of a very sharp knife.
Carefully work to halve squash lengthwise. The rind is TOUGH. Work slowly and carefully.
Scoop out the seeds and membrane holding seeds in place.
Place cleaned squash face down in baking dish. Roast 30-45 minutes at 350 degrees fahrenheit.
Squash is ready when flesh is fork tender and pulls away from rind when touched.
Use a fork to scrape all strands of squash from the rind.
Add scant amount of olive oil or butter to taste. Salt and pepper are optional.
Sprinkle lightly with Parmesan Cheese before serving.

Excellent served as side dish or topped with sauce for entree.
Good add-ins inculde cheddar, herbs, chopped nuts, or cream.

Fruity Honey Tofu Dessert

Tofu is low fat and high protein.
This adaptable dessert is fast and simple and lightly sweetend.

Firm tofu, cubed
2 tablespoons lemon juice
2 tablespoons stevia
Your choice of berries or chopped fruit
Nuts (walnuts or pecans are good choices)
Add cold tofu cubes to dessert dish.

Combine lemon juice with stevia and drizzle over tofu.
Top with your choice of chopped fresh fruit or berries then sprinkle with nuts.
Drizzle with honey.
Serve immediately.

Tofu has no distinct flavor. It is an excellent background for any strongly flavored foods.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #880 Pt. 1

The Peggy Denny Show – Recipe #880 Pt. 2

beef fruit pork recipe snack vegetable

854 – Kale Sauté, Mainstay Meatloaf, Winter Squash Puree

Kale Sauté

2 T olive oil
4 cups finely chopped kale
Salt to taste

Add oil to hot pan. Add well washed, shredded kale to hot pan. Sprinkle with salt to taste.
Sauté kale 1-2 minutes over medium-hight heat until slightly wilted.
Cover and allow to cook another 4-5 minutes until kale is tender.
Sprinkle lightly with vinegar or lemon juice before serving, if desired.

Mainstay Meatloaf

2 eggs, beaten
3/4 cup milk
1/2 cup breadcrumbs (or substitute crushed saltines or dry oatmeal)
1/2 cup small onion, chopped
1 pound lean ground beef
1/2 pound ground pork (or substitute pork breakfast sausage)
Salt and pepper to taste

Mix ingredients together until well combined.
Add meat mixture to loaf pan or form into loaf shape and place on rimmed baking sheet.
Bake at 350°F for 45 minutes to 1 hour
Combine 1/2 cup ketchup plus 2 T brown sugar. Brush onto top of meatloaf during last 20 minutes of cook time.
Remove from oven and let rest 10-15 minutes for easier slicing.

Winter Squash Puree

1 cup carrots, peeled and chopped
1 apple, peeled and chopped
1 acorn squash (or butternut squash), peeled and chopped
4 T butter
Salt to taste

Cover carrots, apple and squash cubes with water.
Simmer until fork tender.
Drain vegetables. Add cooked vegetables plus butter to food processor and blend until smooth.
Serve hot. Tastes great plain or sprinkled with toasted walnuts.
Like soup? Add milk or half & half while processing until soup consistency is reached.
Creamy delicious and loaded with nutrition.

No Bake Protein Bites
Everyone’s favorite!

1/4 cup quick cooking oats
2 Tablespoons sliced almonds, toasted

Mix together in food processor and grind into fine crumbs. Set aside to use as coating on finished product.

1 1/2 cups quick cooking oats
1 cup dried fruit (your choice of variety)
1/2 cup nut butter
1/4 cup honey
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
2 Tablespoons coconut
2 Tablespoons sunflower seeds

Mix ingredients in food processor or stand mixer until well combined.
Roll mixture into 1″ balls.
Roll balls in oat/almond crumbs until completely coated.
Store layered between parchment paper in an airtight container.


Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe 854 Pt 1

The Peggy Denny Show – Recipe 854 Pt 2

dessert fruit recipe salad snack

853 – Winter Greens Salad w/ Roasted Squash and Wild Mushrooms, Banana Amaretto Ice Cream

Winter Greens Salad w/ Roasted Squash and Wild Mushrooms
Makes 2 large entrée salads or 4 smaller appetizer salads

Salad Ingredients

5oz. package of organic arugula & baby kale
1 medium butternut squash, peeled, seeds and stringy bits removed, and diced into 3/4″ cubes
1 small package Cremini (also called Baby Bello) mushrooms, cleaned and quartered
1 small package oyster mushrooms, roughly torn or chopped into 1-2″ pieces
1 large shallot, thinly sliced
1 cup pomegranate arils
1/2 cup slivered almonds, lightly toasted
1-2 T. coconut oil, melted
Sea salt and fresh ground black pepper to taste

Preheat oven to 400 degrees. Toss your diced butternut with a small amount of coconut oil, and a pinch of sea salt and black pepper. Spread evenly on a baking sheet, and roast for about 25 minutes, turning halfway through so they don’t get too dark on one side.

Mushroom Marinade:

3 T. tamari
1 1/2 T. sherry vinegar
1 T. maple syrup
1 clove garlic, minced
1 1/2 T. coconut oil, melted

Whisk all ingredients together. Add chopped Cremini mushrooms (do not add oysters yet), and toss so that every piece gets soaked with the marinade. Let sit for 20 minutes at room temperature. Add the oyster mushrooms to the marinating Creminis, and toss through so that every piece is covered. Remove the mushrooms from the marinade, and spread onto baking sheet with the sliced shallot (you can use the same pan from your squash after it finishes roasting if you like, no need to wash). Roast at 400 degrees for about 15 minutes, turning halfway.


3 T. pomegranate balsamic vinegar, (can substitute regular balsamic)
1/2 T. Dijon mustard
1/2 T. maple syrup
1/4 cup olive oil

Small pinch of sea salt and black pepper
Whisk all ingredients together.

Salad Assembly:

I recommend allowing your squash and mushrooms to cool to room temperature, so that your salad greens don’t get wilted.
Add the rest of your salad ingredients to a large mixing bowl, and gently toss with the dressing.
Serve and enjoy.

Banana Amaretto Ice Cream
Serves 4-6

3-4 peeled frozen bananas, sliced into 1/2″ pieces
2/3 cup almond butter, recipe follows
1/2 T. almond extract
1/2 T. vanilla extract
Chopped nuts and carob chips for garnish

In a food processor, with S-blade, add all ingredients and pulse until creamy with no chunks. You can eat it just like this, although it will be a little bit soft. Just transfer to a container and put it in the freezer for a few hours if you prefer a more firm, scoopable ice cream.

Almond Butter

3 cups raw almonds*
1/2 T. honey
1/2 tsp. sea salt

In a food processor, with S-blade, add your almonds and mix on high for 10-15 minutes, stopping to scrape the sides of the bowl every couple of minutes. The almonds will go through several different stages, eventually releasing the oils, and turning it into a creamy butter. At this point, add the honey and sea salt, and pulse until it’s all mixed through. Yields about 2 cups of almond butter.

*I always pre-soak my raw nuts, and then dry them back out in the dehydrator for storage purposes. Soaking raw nuts helps them digest much easier, and allows you to absorb more of their nutrients and enzymes. Drying the nuts after they’ve been soaked allows for long term storage in the fridge or freezer. For brown-skinned nuts, I recommend soaking overnight, and for skinless nuts like cashews or macadamias, 2-3 hours is fine.

Richard Arnold
Hallelujah Diet

The Peggy Denny Show – Recipe # 853 Pt. 1

The Peggy Denny Show – Recipe # 853 Pt. 2

chicken fruit recipe

845 – Pretty Pecan Chicken with Orange Honey Glaze

Pretty Pecan Chicken with Orange Honey Glaze

4 boneless, skinless chicken breast halves
Pecan Dredge (recipe follows)
1/2 cup orange marmalade
1/2 cup buttermilk
3 Tbsp. Butter

Lay the chicken breast halves between 2 large pieces of wax paper.
Lightly pound the chicken breast halves to a 1/2-inch thickness.
Place the chicken breasts in a heavy sealable plastic bag, pour in the buttermilk, and seal the bag.
Refrigerate for at least 1 hour or overnight.
Place the Pecan Dredge in a shallow dish.
Working with 1 chicken breast half at a time, remove the chicken from the buttermilk, allowing the excess buttermilk to drip back into the bag.
Coat each breast with the Pecan Dredge and set aside.
Heat 2 Tbsp. of the butter in a large, heavy skillet over medium heat.
Working in batches of 2, add the chicken breast halves and cook until browned and cooked through, about 3 minutes per side.
Add the remaining 1 Tbsp. butter to the skillet before adding the remaining chicken.
Spoon the Orange Honey Glaze around and on top of the chicken and serve immediately.
Makes 4 servings

Pecan Dredge

1 cup pecans
1 cup panko crumbs
1 tsp salt
1/2 tsp freshly ground pepper

Combine the pecans, panko, salt and pepper in a food processor and process until the pecans and panko are finely ground.
Store in an airtight container for up to 1 week.
Makes 1-3/4 Cups

Orange Honey Glaze

1 cup freshly squeezed orange juice
1/4 cup plus 2 Tbsp. honey
1/4 tsp salt
2-1/2 tsp cornstarch
1 tsp Dijon mustard
1/2 Cup Orange Marmalade
1/4 jalapeno pepper, seeded and finely minced
1 Tbsp water
1 Tbsp finely grated fresh horseradish root, or 2 tsp prepared horseradish
2 tbsp. minced fresh cilantro

Combine the orange juice, marmalade, honey, jalapeno, and salt in a medium saucepan and bring to a boilover medium-high heat.
Lower the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, stir together the water and cornstarch until they form a smooth, thick paste.
Lower the heat to Medium-low and use a rubber spatula to add the cornstarch mixture to the orange juice mixture.
Whisk in the horseradish root, mustard, and cilantro.
Bring to a simmer and cook, stirring constantly, for about 1 minute.
If you are not using the glaze immediately, let cool and store in an airtight container in the refrigerator for up to 1 week.
Makes 1-1/4 Cups

Tupelo Honey Homestyle Squash Casserole

2 Tbs. unsalted butter
1 lb. yellow squash, cut 1/2″ thick slices
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 Vidalia onion cut vertically into thin slices
3/4 lb. zucchini squash, cut into 1/2″ thin slices
1/2 tsp salt AND 1/2 tsp freshly ground black pepper
3 Tbsp. freshly grated Parmesan cheese

Melt the butter in a large, deep skillet over medium-high heat and add the onion sautéing for 4 or 5 minutes, until just tender.
Add the yellow squash and zucchini, lower the heat to medium, and cook, uncovered, for about 6-10 minutes, or until the squashes are just tender.
Add the cream, salt, and pepper and bring to a boil.
Cook, uncovered, for 8-10 minutes, stirring occasionally.
Put the mixture in a colander and allow it to drain.
Transfer the squash mixture to a serving bowl, add the cheddar cheese, Parmesan cheese, and bread crumbs and toss well. Serve hot.
Makes 4 servings.

Adam Abrams

The Peggy Denny Show – Recipe #845 Pt 1

The Peggy Denny Show – Recipe #845 Pt 2

fruit mexican recipe salad

815 – Ultimate Nachos, Kale Pineapple Smoothie

Ultimate Nachos

6 cups tortilla chips
1 1/2 pounds ground chuck
4 cups finely shredded cheese
2 (7 oz. size) Versatile Veggies Pico De Gallo, drained
1 cup sour cream (optional)

Crush chips and set aside. Brown and drain ground chuck; set aside. Place chips in rectangular casserole dish. Spoon cheese on top of chips. Microwave until cheese is melted. Remove from oven and spoon meat over cheese. Spoon drained Pico De Gallo over meat and top with sour cream if desired.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek style yogurt
2 tsp honey
1/2 cup pineapple
1 cup Natures Greens Kale

Blend all ingredients in a blender for 30 seconds to 1 minute. Yield: Approx 4 cups

Peachy Kale Salad

1 (1 pound size) bag Natures Greens Kale
3/8 cup Extra Light Tasting Olive Oil
1/2 tsp fine sea salt
2 tbsp honey
4 fresh peaches
4 fresh nectarines
1 1/2 tbsp sugar
poppy seed dressing (optional)
toasted pecans (optional)

Spoon kale into large bowl. Pour olive oil over kale and massage gently. Sprinkle sea salt over kale and pour honey over kale. Toss kale with sea salt and honey. Set aside. Chop peaches and nectarines, stir sugar into chopped fruit. Toss kale with chopped fruit and serve immediately. Can be served with Poppy Seed dressing and toasted pecans on the side. Yield: 12-16 servings

Zesty Squash Casserole

3 (10 oz size) packages Versatile Veggies Sliced Squash Medley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 (8 oz size) package Versatile Veggies Diced Yellow Onion
2 cups sharp Cheddar cheese from 2% milk
1 cup reduced fat whole wheat crackers

Lightly oil 13×9 inch baking dish with Canola oil. Combine squash with salt, pepper, and Italian seasoning. Arrange 1/2 squash mixture in bottom of casserole dish. Top with 1/2 of onion, then half of cheese. Repeat layers and top with crushed crackers. Cover and bake in 400 degree oven for about an hour, or until vegetables are tender. Uncover and bake for about 10-15 minutes or until golden brown. Yield: 6 servings.

Donna Bundrick Griffin, Walter P Rawl and sons

Peggy Denny Show – Squash Casserole – Recipe 815

fall recipe salad vegetable

627 – Wild Rice Salad

Wild Rice Salad

1/2 cup water or vegetable broth
1 tbsp olive oil
8 oz. wild rice

In medium pan saute rice and olive oil for 1 minute. Add liquid- bring to boil, cover, and reduce heat to a fast simmer. Cook until tender (30-40 min). Let rice cool a little, then add 1/2 cup cranberries, 1/2 cup pine nuts, 1/2 cup grated carrots, 1/2 cup mandarin oranges, pomegranate, or seasonal fruit



Cut squash in half, scoop out seeds and place in baking pan.
3 carrots cut in 1″ pieces
3 onions cut in 1/4
2 beets peeled or washed well, cut in 1/4
2 sweet potatoes cut into 2″ slices
1 bulb garlic, fresh squeezed
2 tbsp olive oil over the top – add seas salt and cayenne pepper

bake at 350 for about 30-45 minutes

Collard Greens

2 bunches of collards- wash well
tear leaf away from stem into 1″ pieces
Saute 6 cloves of garlic, 3 chopped onions, 1 tsp curry powder in 3 tbsp olive or coconut oil
When onions are clear add 2 boxes organic vegetable or chicken broth – bring to boil
Turn down to low heat for 3 hours.

Terri Hall-Heinz
Creative Health and Herbal Nutrition