Leftover Roasted Vegetables
I'm always ravenous the day after a big meal. I know I shouldn't be, but I am. While I want to reach for the mashed potatoes and pick at the pies, I know that my body needs something light and healthy. So I throw whatever roasted vegetables we have left over into a large bowl with some freshly torn-up lettuce and a drizzle of olive oil. You can really add anything you want to it, especially any left over herbs. It's a great way to keep you satisfied without being stuffed (again). 
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5
Hens
Whether you’re looking to shake up your holiday meals or just want to have a classy dish at your summer backyard barbecues, this beautiful hen dish will get the job done.This recipe is courtesy of Breckenridge Brewery.
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4.5
Roasted Vegetable-Stuffed Potato Skins Recipe
Cover all of your bases by adding mixed vegetables to your next potato skin meal with this recipe.
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4
Empanadas
Empanadas are traced back to the northwest region of Spain, but what is fascinating about this delicious snack is that every region has their own rendition that came about centuries ago — Italy, France, Argentina, Chile, Mexico. The actual word empanada comes from the Spanish verb empañar, meaning to wrap or coat in bread using meat and cheese. In Latin America, empanadas are considered to be a very classic comfort food and the flavors, spices andvary depending on where you travel. This recipe is courtesy of Chef Anthony Lamas executive chef of Seviche.
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4
Roasted Vegetable Pasta
This hearty, homey, and affordable pasta dish is perfect for a chilly fall evening. It's simple enough that you can substitute whatever vegetables you feel like eating into the recipe (think eggplant, cherry tomatoes, carrots). To make this roasted vegetable dish even more filling, try mixing in the protein of your choice. I've used chicken, shrimp, and even tofu for an added boost.  Total cost: $8.56 Click here to see Dinner for Two Under $10. 
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3.4
Fall "Pasta Primavera"
Now, before you start in with the know-it-all, "primavera" actually means "spring" in Italian commentary — don't worry, I'm well aware. You see, it's just that I'm a big fan of cooking in season, and the ingredients traditionally found in pasta primavera don't exactly jive with what's fresh at the farmers' market this time of year. So instead, I created a pasta dish that celebrates the bounty fall has to offer — Brussels sprouts, parsnips, and butternut squash — and paired it with a nutmeg- and cinnamon-spiced Parmesan cream sauce.
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3.32258
Couscous with Roasted Vegetables and Feta
This side dish can also serve as a meal on its own, but it's great as an accompaniment to a protein like grilled chicken or fresh fish. It's quick and easy to make, and you can use any combination of vegetables you like. Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.
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2.4