Get the latest Giving recipes from Group Recipes. http://www.grouprecipes.com/tag/giving This is my very first what's-in-the-fridge, seat-of-my-pants dinner soup. It's very healthy, as the flavor comes from dried herbs and fresh vegetables rather than salt or flavor packs. This is a very forgiving recipe; the amount of veggies and/or chicken is easily variable, especially the amount of carrots or celery, but absolutely DO NOT use canned mushrooms instead of fresh. The result is a savory, low-sodium, no-sugar vegetable chicken broth with lots of protein. Carrots will be crisp and sweet, celery just barely crisp, mushrooms firm but not crispy, and everything else well sauteed. I used canned chicken, but if you have extra pre-cooked chicken meat laying around, feel free to use that instead. I'm also curious to find how this would come out using vegetable stock and a non-meat protein substitute for the chicken...anyone want to try it? http://www.grouprecipes.com/106941/fresh-vegetable-chicken-clean-the-fridge-soup.html Turkey leftovers? Our soup bowls would be a great compliment to turkey soup. Quick and Easy to make. http://www.grouprecipes.com/106640/soup-bowls.html Surprise your guests by filling your feast-filled Holiday table with our easy to make Holiday Rolls. http://www.grouprecipes.com/106639/holiday-rolls.html This is my own recipe. We had a thanksgiving dinner the other day and i served this for dessert. Everyone was VERY impressed. Jeremy's Nan wants the recipe. As with all my cheesecakes, i used yoghurt cheese (drained yoghurt) to lower the fat content, but you can use regular cream cheese and get the same result, with a few bonus calories. http://www.grouprecipes.com/106537/magnificent-pumpkin-turtle-chezcak.html This cheesecake is a great way to end a Thanksgiving feast! Add a cup of coffee, and my, my, my! http://www.grouprecipes.com/106345/mommas-pumpkin-cheesecake.html If you prefer just the white meat, this recipe utilizes just the breast, & is an alternative to preparing the entire turkey. Recipe by Deborah Mele. http://www.grouprecipes.com/106325/spinach-prosciutto-parmesan-stuffed-turkey-breast-w-white-wine-sauce.html Brussels sprouts & chestnuts are one of my favorite flavor combos during the Holiday season. This makes a quick & easy side dish & frees up the oven. You don't need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year at the market. http://www.grouprecipes.com/106300/brussels-sprouts-with-chestnuts.html Whether from the North or the South, East Coast or West Coast, homemade sweet potato pie brings out the Southern drawl in all of us. The sweet potatoes provide this indulgent dessert a healthful boost of nutrients, especially beta carotene (forms vitamin A). This pie can be enjoyed not just during the holiday season, but all year long! http://www.grouprecipes.com/106294/down-south-sweet-potato-pie.html Recipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor. http://www.grouprecipes.com/106293/central-plains-succotash.html What could be a better side dish for a harvest meal than mashed potatoes? Renditions of these fluffy staples get their added color – along with the benefit of added nutrition – from puréed, canned spinach, canned carrots or canned peas. http://www.grouprecipes.com/106292/glorified-mashed-potatoes.html