My {proposed} Thanksgiving “Feast”

So, since I came to the revelation that I needed (badly) to develop a plan for Thanksgiving dinner this year the wheels have been spinning…

I appreciate the input and advice from all of you.  I probably would not have come up with this fine “feast” without you!

First up – salad:

Fall Harvest Salad

To be honest, I usually do not prepare a salad for Thanksgiving dinner. This year; however, I will…and I am actually excited to try this one (because it looks/sounds delicious!). I will be using artisan lettuce instead of “plain old” lettuce, though. Also I will not be making such a large amount of the vinaigrette – my family is not big on dressings anyway.

Next comes the turkey:

Roasted Citrus & Herb Turkey

This is a bit different than my usual seasoning for the turkey, but I am excited to try something new with the turkey. You know, shake things up a bit (or a whole lot…as it might be).

Moving on to the mashed potatoes:

Faux Ta Toes

This is maybe where things start to get more interesting. I have been brainstorming ways to “change out” the mashed potatoes with all of their white starchy evilness (yes, I am aware that is not really a word). At first I switched straight to sweet potatoes, but that was an “I-may-lose-my-life-serving-it” kind of plan. So, I thought “faux” potatoes, or cauliflower. I will not follow the recipe above entirely, but this is the general idea. Instead of serving 100% mashed potatoes, I am going to switch out majority of the potatoes for cauliflower. I also usually use light sour cream instead of cream cheese. Additionally, I will be adding some herbs and spices to keep the flavor up (without adding extra calories/fat).

Now, I am not sure about anyone else out there, but when I have mashed potatoes (or even a knock off) I *have* to have corn.  So, I found this delightfully scrumptious recipe a while back:

Oven Roasted Corn on the Cob with Cilantro Lime Butter

I am hoping I will be able to find corn on the cob in the grocery today. If not, I will have to come up with something else. Maybe a variation of this recipe that does not start “on the cob?” We shall see.

The stuffing:

Wild Rice Stuffing

The last dinner item I will be serving is broccoli:

Broccoli (no special recipe)

I did not pick out a “special” recipe for broccoli because I do not really think I need one. I cook broccoli often (because I love it) and I think the way I usually prepare it is just fine (steamed with some garlic).

On to dessert.  As I mentioned before, we have always been a “multi-dessert” kind of family.  That is mostly because I *love* pumpkin and my mother hates it.  I refuse to skip pumpkin *something* on Thanksgiving, and my mother feels the same way about apple *something.*  So, here is my plan:

Apple Confit

Per the reviews on the recipe, I will be significantly reducing the sugar in the recipe. I will also likely increase the cinnamon and maybe a dash of something extra. It sounds absolutely amazing, though.

…and the pumpkin dessert:

Light Pumpkin Custard

I will be making smaller quantities this year (so I may end up halving some of the larger recipes listed above), so that it decreases the amount of food on the table (and in my fridge afterward). All in all, though, I feel as though this is a decent menu with very little room for “disaster” in the way of my weight loss path. I also believe that my family will not be too terribly upset about this menu, so that is another positive.

What are your plans for Thanksgiving? Will you be allowing yourself a “free” day, or will you be mentally preparing to curb poor eating habits?

-Erica

Pineapple Pudding Cake

Here’s another scrumptious dessert fit for all this hot weather.

PINEAPPLE PUDDING CAKE

1 pkg (9 oz) yellow cake mix
1-1/2 c. cold fat-free milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8 oz) fat-free cream cheese
1 can (20 oz) unsweetened crushed pineapple, drained
1 carton (8 oz) frozen fat-free whipped topping, thawed
1/4 c. chopped walnuts, toasted
20 maraschino cherries, well drained

1. Prepare cake mix according to package direction; pour into a 13 X 9-in baking pan coated with cooking spray.  Bake at 350 F for 15 to 20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.

2. In a bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  In a small mixing bowl, beat cream cheese until smooth.  Beat in pudding mixture until blended. Spread evenly over cake.  Sprinkle with pineapple; spread with whipped topping.  Sprinkle with walnuts and garnish with cherries.  Refrigerate until serving.

Here’s the dirt on this recipe:
20 servings

131 calories
2 g. fat (1 g. saturated fat)
1 mg. cholesterol
217 mg. sodium
24 g. carbs
1 g. fiber
3 g. protein

-Erica

Caramel Pecan Candy

In light of posting about cravings I figured I would post something sweet (for all those out there cravings something “naughty”).  These are not too bad that you cannot indulge in one for dessert.

CARAMEL PECAN CANDY

1/3 c. plus 1/2 c. butter, divided
20 cream-filled chocolate sandwich cookies (Oreos), crushed
1 package (14 oz) caramels
3 c. chopped pecans, toasted

TOPPING:
3/4 c. semisweet chocolate chips
3 Tbsp. butter
3 Tbsp. heavy whipping cream
3 Tbsp. light corn syrup
3/4 tsp. vanilla extract

1. In a large saucepan, melt 1/3 c. butter over medium heat; stir in cookie crumbs.  Press into an ungreased 9-in square baking dish.  Bake at 325 F for 10 to 12 minutes or until set.  Cool on a wire rack.  Meanwhile, in a small saucepan, melt caramels and remaining butter over low heat.  Stir in the pecans.  Pour over crust.  Cool.

2. For topping, in a small saucepan, combine chocolate chips, butter, cream, and corn syrup.  Cook and stir over low heat until smooth.  Remove from the heat; stir in vanilla.  Pour over caramel layer.  Cool on a wire rack.  Refrigerate until chocolate hardens.  Let candy stand at room temperature for 5 to 10 minutes before cutting into 1-inch squares.  Store in the refrigerator.

Here’s the dirt on this recipe:
6-1/2 dozen (1-inch pieces)

94 calories
7 g. fat (3 g. saturated)
7 mg. cholesterol
55 mg. sodium
8 g. carbs
1 g. fiber
1 g. protein

-Erica

Cheesecake…really

As you can probably tell already I love sweets.  I really do.  There is nothing better than cuddling up on the couch with my hubby and sharing something sweet…or is there?  Yes, yes there is – losing weight and being healthy!  But, I have already declared that I will not be giving up all sweets.  I know I cannot do that, and I know if I try I will fail.

Thankfully, there are options available to enjoy without sabotaging your entire day (or week…or plan in its entirety).  This happens to be one of them:

CHEESECAKE

12 graham crackers (2.5″ squares), crushed finely
2 c. light cream cheese (Neufchatel)
1 c. fat-free sour cream
1/2 c. sugar
2 tsp. vanilla extract
2 large eggs
2 tsp. grated lemon zest

1. Preheat the oven to 325 F; wrap the outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray (again I use Cake Release by Wilton).  Press the graham cracker crumbs over the bottom and partially up the sides of the pan.

2. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar, and vanilla until smooth.  Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.  Pour the batter into the springform pan and set into a large roasting pan.  Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.  Bake until almost completely set (about 30 to 35 minutes).

3. Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven another 30 minutes.  Transfer to a rack and run a knife around the edge of the pan to release the cake.  Cool completely, then refrigerate, covered, until ready to serve.

Here’s the dirt on this recipe:
16 servings

128 calories
6 g fat (3 g saturated, 0 g Trans fat)
42 mg cholesterol
210 mg sodium
14 g carbs
0 g fiber
5 g protein
64 mg calcium

-Erica