Oh my gosh!!!!  I would love to win this prize pack!  I would put ALL of these items to great use, and they could surely help me on my weight loss journey, as I still have 30-40 more lbs. to go before I hit my goal weight.  Sweet potatoes are my favorite, and casserole is even better!  They are very healthy for you, as long as there isn't too many bad ingredients added.  Here is a recipe for a healthy version of the sweet potato casserole - my fav!!

Meringue-Topped Sweet Potato Casserole

Ingredients for the Sweet Potato Casserole:
2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
2 large eggs
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon canola oil
1 cup low-fat evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 8-ounce can of crushed pineapple, undrained
1/2 cup chopped pecans, toasted

Ingredients for the Meringue Topping:
4 teaspoons dried egg whites, reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
1/4 cup granulated sugar

Preparation:
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and coo****il tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.  Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray.  Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whis****il smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans.  Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping. 

To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip). Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.

Tips & Notes:
Make Ahead Tip:  Prepare through Step 4; cool, cover and refrigerate for up to 2 days. Reheat, covered, in the microwave on High, before finishing with Steps 5-6.
Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.  A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such as Pyrex, may shatter under the broiler.  To make soft peaks, beat egg whites with an electric hand mixer until they are stiff, but still soft enough to curl over when beaters are turned upside down.
Note:  Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking section of most supermarkets.

Makes: 10 servings, about 1/2 cup each

Active Time: 30 minutes

Total Time: 1 1/4 hours

Nutrition:

Per serving:  196 calories; 7 g fat (1 g sat, 3 g mono);46 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 5 g protein; 3 g fiber; 194 mg sodium; 361 mg potassium.  Nutrition Bonus: Vitamin A (281% daily value), Vitamin C (23% dv).  Carbohydrate Servings: 2.

ENJOY!!!!

One of my favorite healthy recipes is roasted Brussle sprouts --- I add a few slices of turkey bacon, finely chopped for flavor and use a microplane to grate some fresh nutmeg onto them while they're roasting.  It really brings out the flavor!!  

My favorite recipe is Roast Maple Pecan Brussel Sprouts.1 1/2 lbs of brussel sprouts

3 tablespoons of olive oil

1/2 teaspoon sea salt

3 Tablespoon of Maple Syrup

1/2 cup of crushed pecans

min everything together and place on a cookie sheet 

bake at 400 F for 30 minutes and 

Leftover Turkey "Gumbo" Soup

Ingredients

3 cups turkey or chicken broth

1/2 cup onion, chopped

1/4 cup celery, chopped

1/2 cup green or red bell pepper, chopped

10 oz. baked of frozen, cut okra (or more to your liking)

16 oz. can of diced tomatoes

salt, pepper & Cajun season to taste

1/4 cup of uncooked rice

2 cups leftover, cooked turkey, diced

Directions

In a soup pot, heat broth til it boils. Add all the remaining ingredients. cover and cook on low to medium heat about 15 minutes until the rice and veggies are tender.

Calories: 154, Total Fat: 3.1 gm, Total Carbs: 10.3 gm, Protein: 21.4 gm

Mashed cauliflower, so creamy and doesn't weigh you down like mashed potatoes. Very easy, boil cauliflower in stock of your choice till tender, drain and reserve some stock, mash with splash of cream, or reserved stock, add butter, garlic, or whatever is your favorite seasoning. We even put in some Parmesan to thicken it up a bit. Soooo good.