2 lbs. Brussel Sprouts
3 Tbsp. Spicy Brown Mustard
2 Tbsp. Maple Syrup
1/4 tsp. Low sodium better than bullion
1/4 tsp. pepper

Place all ingredients in 6qt sized skillet, cook on medium till tender and sauce has reduced to a thick glaze.

1 onion chopped
1 lb crimini mushrooms sliced
1 1/2 lbs carrots julienned
1/2 cup broth
1/2 cup fresh basil chopped
2 red bell peppers sliced
2 lbs broccoli florets

Water Saute starting with onions, then gradually adding other vegetables, broccoli is last and cooked just till hot, but still crisp and bright green.

2 lb Crimini Mushroom Cubed
1 lg. Onion
3 Cup Diced Celery
2 lb Frozen Green Bean
2 ounces Dried Apples
2.5 oz Craisins
Poultry seasoning
Salt
Pepper Medley

Water sauté onion, celery, mushrooms together, season to taste.
Add Frozen Green beans, Heat through, add apples and craisins,

Serve with Corn Bread Muffins.

Ingredients:
1 small onion chopped
4 stalks celery, chopped coarse
2 – 4 cup food processor bowls filled with carrots, chopped both coarse & fine
1 tsp. Better Than Bullion Vegetable + ½ cup water
Cook till onion are clear and carrots are a little soft.

Add:
1 can low sodium chickpeas, drained and rinsed
1 lb frozen peas, blended in high powered blender to make pea slush
Heat until just hot-do not over cook peas

Serve over brown rice or alone.