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Stuffed mushrooms are always a hit at cocktail parties. Try this recipe out for your next get together!

Trade the carbs of the pasta for vegetables with this easy and quick fall recipe. Spaghetti squash is easy and versatile.

There are a couple ways to shave Brussels sprouts. One way to do it is by hand—just trim the stem-end of each sprout so that it sits flat on a cutting board. Then, using a chef's knife, cut it into very thin slices. (Trimming the end prevents it from rolling around.) Another way is to use a food processor. Simply place the sprouts in the chute and let the slicing attachment do the work!

When it’s pumpkin season, you have to make the most of it, so start with breakfast! These pumpkin pie overnight oats are both full of flavor and packed with fiber and protein. Plus, pumpkin contains a variety of nutrients, including vitamins A, B, and C. There are no added sugars because these oats are sweetened with zero-calorie Splenda® Monk Fruit Sweetener. Simply combine the ingredients in a jar, cover, and refrigerate overnight. When you wake up, breakfast is ready!

Who says you can only use white potatoes for a potato salad? This dish will be a welcomed surprise at your next summer picnic.

This crowd pleaser includes sweet fall apples that balance out the pungent flavor of Gorgonzola cheese. Pair the salad with roasted chicken, turkey or pork tenderloin.

Here’s a quick weeknight dinner to enjoy with your family. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it’s a great source of lean protein.

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This elegant puffed pancake can be a decadent breakfast or a light dessert to satisfy a sweet tooth. Try different fruit and yogurt combinations to add variety.