Cooking Light, November 2014 Page 181
Sautéed Haricots Verts with Bacon Breadcrumbs
Slender haricots verts get delightfully browned and crisp in the pan. A bacon breadcrumb topper makes them an instant crowd-pleaser.
Apple-Sage Stuffing Cups
The muffin cups give you crispy edges and a tender interior in half the time, though the stuffing won't hold its shape like a traditional muffin. Presliced bread and prechopped onion and celery save time.
Three-Ingredient Cranberry Sauce
You can "spike" your cranberry sauce by stirring in 1 to 2 tablespoons orange or black currant liqueur at the end. If you like it spiced, stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy
A breast takes less time and serves just enough for a smaller gathering. Leaving the skin on adds only 20 calories and 1g sat fat per serving.