As Thanksgiving approaches we all have our traditional recipes, but why not try something different…..Below are few fun recipes that might be good alternatives to those who want to be a little more healthy this year or just want to try something new:

Cauliflower Stuffing


Cauliflower takes the place of bread in the low-carb stuffing of your dreams.
Total Time: Prep: Level: Easy, Serves: 6

  • 2 large carrots, peeled and chopped1 onion chopped4 tablespoons of butter
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth


  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  2. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  3. Serve.

Green Beans with Parmesan-Garlic Breadcrumbs

Ingredients 6 servings

  • 1 pound green beans, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup fresh whole-wheat breadcrumbs
  • 3 tablespoons grated Parmesan cheese
    1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl and season with salt and pepper.
    2. Meanwhile, heat butter in a large skillet over medium heat. Cook, swirling often, until starting to brown, 3 to 4 minutes. Add garlic and cook, stirring, until the butter is nutty brown, about 30 seconds more. Stir in breadcrumbs and cook, stirring, until crispy, 3 to 4 minutes. Toss the breadcrumbs with the green beans. Top with cheese.

Brussels Sprouts with Bacon

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Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Reduced-Sugar Caramel Cheesecake Bites


  • 2 cups graham cracker crumbs
  • 1 tablespoon Truvia® Cane Sugar Blend
  • ¼ cup plus 2 tablespoons butter, melted
  • 4 (8 ounce) packages reduced-fat cream cheese, softened
  • ½ cup Truvia® Brown Sugar Blend
  • 2 tablespoons flour
  • ½ cup light sour cream
    1 tablespoon vanilla extract
  • 3 eggs
  • ½ bag (about 227g) caramels, unwrapped
  • 2 tablespoons water, divided
  • ½ cup finely chopped walnuts
  1. Preheat oven to 350°F. Combine graham cracker crumbs, Truvia® Cane Sugar Blend, and melted butter in a medium bowl. Press crumb mixture firmly into a foiled 9″ x 13″ pan. Bake crust at 350°F for 10 minutes.
  2. In a separate bowl, combine softened cream cheese, Truvia® Brown Sugar Blend, and flour with a hand mixer. Next, add sour cream and vanilla extract and continue mixing. Finally, mix in eggs.
  3. Heat caramels and water in microwave for 30 seconds until melted. Pour about 34 of the caramel sauce into cheesecake batter and mix. Pour batter onto crust.
  4. Bake at 350°F for 40 minutes.
  5. Cut cooled bars into 24 (approximately 2″ square) bites. Store refrigerated.
  6. Top bites with chopped walnuts and drizzle with remaining caramel sauce before serving.

Apple-Pecan Upside-Down Cake


  • 1/4 cup(s) butter 1/2 cup(s) fresh or frozen egg product, thawed
  •  cooking spray
  •  1 cup(s) flour, all-purpose
  •  2 teaspoon cinnamon, ground
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1/2 cup(s) sugar, brown (packed)
  •  1/4 cup(s) sugar, granulated
  •  1 teaspoon vanilla extract
  •  1/2 cup(s) nuts, pecans, toasted
  • coarsely ground
  • 1/2 teaspoon lemon peelfinely shredded
  • 3 cup(s) apple(s)sliced, such as Jonathan, Rome, or Golden Delicious
  • frozen light whipped dessert topping, thawed(optional)


1. Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, line a 9x9x2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt; set aside.

2. Preheat oven to 350° F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed. Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture; beat until combined. Stir in pecans and lemon peel.

3. Arrange the 3 cups apple slices in the prepared pan. Spread the pecan mixture over apples (the batter will be thick and may not cover apple slices).

4. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

5. Cool cake in pan on a wire rack for 5 minutes. Invert cake onto a platter. Carefully remove the foil. Serve warm.

6. To serve, cut the cake into squares. If desired, top each serving with cooked apple slices (see tip below) and/or dessert topping. Makes 12 servings.

Enjoy……… Happy Thanksgiving from all of us here at Cornette Property Management

****As a reminder our office will be closed Thursday November 23rd 2017 and Friday November 24th 2017, we will resume our normal office hours Monday November 27, 2017.****


Posted by: cornettepropertymanagement on November 14, 2017