I'm really looking forward to preparing my annual Thanksgiving feast; however, this year some of the dishes I will prepare will be a little different -- I will be paring down the fats and calories but not the flavor.
I have been sifting through my recipes and choosing family favorites that can easily be converted into a lower-fat version.
Holiday Cranberry Salad
2 packages sugar-free cherry Jell-O
1 package unflavored gelatin
3 1/2 cups boiling water
8 ounces crushed pineapple in its own juice, drained
2 cups celery, chopped
2 cups whole fresh cranberries, chopped
Dissolve unflavored gelatin in 1/4 cup cold water. Dissolve cherry Jell-O in 3 1/2 cups boiling water. Add fruit and vegetables. Chill until firm. Top with fat-free Cool Whip, if desired. Each serving is .5 points
Turkey, Potato and
1/2 cup onion, diced
1 cup celery, chopped
1 cup carrots, thinly sliced
16 ounces chicken broth
1 1/2 cups diced cooked turkey
1/2 cup frozen peas
1/2 cup sliced mushrooms (2.5-ounce jar, drained)
1/4 teaspoon pepper
1 1/2 cups evaporated skim milk
3 cups frozen shredded potatoes, thawed
3/4 cup fat free cheddar cheese, shredded
2 teaspoons dried parsley flakes
3 tablespoons flour
Preheat oven to 375 degrees. Spray an 8- by 8-inch baking dish. In a medium saucepan, cook onion, celery and carrots in chicken broth until tender, 15-20 minutes. Add turkey, peas, mushrooms and black pepper. Mix well to combine. Mix milk and flour well. Add milk mixture to turkey mixture. Continue cooking, stirring often until mixture thickens. Pour into baking dish; set aside. Mix potatoes, cheese and parsley in a large bowl. Sprinkle over chicken. Cover and bake 30 minutes. Uncover and continue baking 15 minutes. Let set for 5 minutes. Cut into 6 servings, each serving is 4 points.
1 Point Creamy Broccoli
2 10-ounce packages frozen broccoli, thawed and drained
1 10 3/4-ounce can condensed low fat cream of chicken soup, undiluted
2 tablespoons lemon juice
1/2 cup crushed seasoned stuffing
1 tablespoon reduced fat margarine, melted
1/4 cup reduced fat shredded cheddar cheese
Place broccoli in an 8-inch baking dish coated with non-stick cooking spray. Combine soup and lemon juice; pour over broccoli. Toss stuffing and margarine; sprinkle over soup. Cover and bake at 350 degrees for 25-30 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
FOOD FOR THOUGHT: A kindergarten teacher is someone who loves children and hates zippers.
GARY'S TIP: To clean glass cookware, first soak and then wipe with a sponge soaked in vinegar, and then wash. Should help with streaky glassware.
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