1 recipe we are serving up on Thanksgiving day = )

Cranberry apple sauce

1 can whole berry cranberries (I use Oceanspray)
1 jar apple sauce

Blend well chill and serve

So for fun lets post one recipe we are serving up on Thanksgiving day~ plus it may give others Ideas of new things to try~ Also add me as a friend if you want I'm always open to new buds! .. OK so one thing I am serving this Thanksgiving <listed below>

<this is also good if you add a little cook asparagus and mix it in as well...>*********************

Sautéed Brussels Sprouts with Bacon & Onions



10 servings, about 3/4 cup each

Active Time: 35 minutes

Total Time: 35 minutes


Ingredients

2 1/2 pounds Brussels sprouts, trimmed -
4 slices bacon, cut into 1-inch pieces (I use low fat turkey bacon so the Nutrition info below is for REGULAR bacon just want to point that out)
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)


Preparation

Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary<I don't cook them in bacon grease I just use a bit of Pam cooking spray in the can>, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Tips & Notes

Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.

Nutrition
81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).