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

Curry Salad

This looks amazing, too.  Another recipe courtesy of my Facebook friend, Amy, that is on my “must try soon” list.

CURRY SALAD

2 limes
1 c dry quinoa
1 1/4 c water
3 Tbsp extra-virgin olive oil
1 1/4 tsp curry seasoning (such as Spice Islands)
3/4 tsp salt
1 package (10 oz) shredded carrots
1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted
1/4 c dried currants or golden raisins
3/8 tsp pepper

1. Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes.
2. In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry seasoning, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
3. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
4. In a small bowl, combine remaining 3 tablespoons lime juice, zest, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.

Makes four servings

Here’s the dirt:
431 calories
14 g fat (1.9 g saturated)
511 mg sodium
60 g carbs
10 g fiber
17 g protein

TIP If you can’t find curry seasoning, make your own using 1 teaspoon of curry powder, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of cinnamon.

-Erica

Roasted Red Pepper Pesto Pizza

Tell me this pizza does not look absolutely mouth-wateringly delicious!  Yummy!  Another recipe from my Facebook friend, Amy (thanks!).

ROASTED RED PEPPER PESTO PIZZA

1 (10 ounce) roll of refrigerated pizza dough
6 tablespoons prepared pesto, divided
1 1/2 cups roasted red pepper strips, divided
1/2 cup chopped canned tomatoes, divided
1 cup precrumbled gorgonzola cheese, divided

Directions
1. Preheat oven to 400°F. 2. Unroll the can of pizza dough and cut in half. Pat and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets. 3. Spread each pizza shell with 1/2 of the pesto, then top each with 1/2 of the pepper strips, chopped canned tomatoes and gorgonzola cheese. 4. Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned.

Here’s the dirt:
463.2 calories
23 g fat (9.1 saturated) 
32.5 mg cholesterol 
1589.9 mg sodium 
45.3 g carbs 
8.2 g sugars 
3.9 g fiber
17.6 g protein

***Of course, I would substitute whole wheat crust, which would change the nutritional information.***

-Erica

Seafood and Mushroom Pasta

This is another recipe from my Facebook friend, Amy…and another I want to try.  Although I am not a big fan of clams, so I would probably substitute chicken instead.  I think it would still be equally delicious with chicken anyway.

 

 

SEAFOOD AND MUSHROOM PASTA

1 tablespoon olive oil
1 tin (10 ounces) baby clams, with juice
1 pound shrimp, peeled and deveined
2 cups sliced mushrooms
2 large tomatoes, peeled and coarsely chopped
2 cloves garlic, minced
1 tablespoon fresh dill
salt
ground black pepper
8 ounces whole wheat linguine
1/3 cup grated Parmesan cheese

Alternate:
If you blanch your tomatoes, their skins will slip off easily. Begin by coring the tomatoes with a paring knife, removing the stems and white middles. Then cut an X in the bottom of each tomato, cutting only the skin. Bring a pot of water to a boil and add the tomatoes to the water. Boil for about 30 seconds. Remove the tomatoes from the pot and immediately plunge them into ice water to stop the cooking process. when the tomatoes are cool enough to handle, use the edge of the knife to slip off the skin.

Directions
1. Warm the oil in a large saucepan over medium-high heat. When it’s hot, add the clams, shrimp, and mushrooms. Cook, stirring occasionally, for about 5 minutes, or until the shrimp are pink and the mushrooms are soft. Add the tomatoes, garlic, and dill. Reduce the heat to low and simmer for about 10 minutes, or until the juice from the tomatoes evaporates a bit. Season to taste with the salt and pepper. 2. Meanwhile, in a large pot, cook the linguine according to package directions. Drain the pasta and place it in a large bowl. Add the shellfish mixture and toss gently to combine. Sprinkle with the cheese and additional dill, if using, and serve. 

Here’s the dirt: 
489.5 calories
11.7 fat (3.8 saturated)
239 mg cholesterol 
757 mg sodium 
53 g carbs 
6 g fiber 
49 g protein

-Erica

Black Bean Salad

I came across this recipe today looking over a friend’s Facebook page…and it looks *amazing* to me!  I want to try this out sometime in the upcoming week.  I *love* fresh cilantro (so much, in fact, I grow it in my garden).

BLACK BEAN SALAD

1/4 c smoked tomato vinaigrette (such as Drew’s)
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 tsp ground cumin
2 c fresh corn kernels (about 2 large ears)
2 oz smoked mozzarella, diced
1 pint cherry tomatoes, quartered
3/4 c coarsely chopped avocado
1/2 c finely chopped red onion
1/4 c chopped fresh cilantro

1. In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set aside.
2. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together.
3. Chill until ready to serve. Divide evenly into four salad bowls.

Serves 4
Here’s the dirt:
324 calories
9 g fat (2.7 g saturated)
554 mg sodium
42 g carbs
11 g fiber
13 g protein

TIP: If you use frozen corn kernels, make sure they’re thawed and dry so they don’t stick to the pan.

-Erica

Thursday Dinner

After a successful dinner on Wednesday, I was certainly up for another batch of new recipes on Thursday.  My family was excited.

We had mushroom cheese chicken, veggie cheese casserole, and oven roasted corn on the cob.  It was all absolutely delicious!

The chicken was tender and moist.  The cheesy filling was fabulous.

The veggie cheese casserole was quite different than any way I have ever prepared broccoli before.  My husband and chicklets loved it, though!  This shot was taken before I put it in the oven.

As it baked, it had the best aroma.  Mixed with the smell of the chicken baking, my house smelled wonderful.  When the casserole came out of the oven it looked amazing.  The parmesan cheese had melted and the top was a light golden brown.  My chicklets called it broccoli cake.

We had quite a bit of the casserole left over (as you can see), so I would probably cut this recipe in half next time to avoid having to store so much of it.

Unfortunately, I never remembered to take any pictures of the corn (before or after baking).  That is a shame, I will say, because it was beautiful.  The green of the cilantro against the bright yellow and white looked incredible – and it was so yummy.

MUSHROOM CHEESE CHICKEN

4 boneless skinless chicken breast halves (5 ounces each)
1/2 tsp salt
dash pepper
2 Tbsp all-purpose flour
1/2 c reduced-fat plain yogurt
1/2 c shredded aprt-skim mozzarella cheese
1/2 c canned mushroom stems and pieces
1 Tbsp diced pimientos
1 Tbsp minced fresh parsley
1 Tbsp minced chives

1 Tbsp reduced-fat plain yogurt
1 Tbsp dry bread crumbs
1/8 tsp paprika

Flatten chicken to 1/8-inch thickness; sprinkle with salt and pepper.  In a small bowl, combine the flour and yogurt until smooth.  Stir in the cheese, mushrooms, pimientos, parsley, and chives.  Spread down the center of each piece of chicken.  Roll up and tuck in ends; secure with toothpicks.  Place seam side down in an 11 X 7-inch baking dish coated with cooking spray.

Brush yogurt over chicken.  Combine bread crumbs and paprika; sprinkle over the top.  Bake, uncovered, at 350 F for 20 to 25 minutes or until chicken juices run clear.  Discard toothpicks before serving.

Here’s the dirt:
4 servings

222 calories
5 g fat (2 g saturated fat)
92 mg cholesterol
544 mg sodium
4 g carbs
trace fiber
39 g protein

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VEGGIE CHEESE CASSEROLE

3 c frozen chopped broccoli, thawed and drained
1/2 c  reduced-fat biscuit/baking mix
1 c reduced-fat sour cream
1 c reduced-fat cottage cheese
2 eggs
1/4 c butter, melted
1/4 tsp salt
1 large tomato, thinly sliced and halved
1/4 c grated Parmesan cheese

Arrange the broccoli in a greased 8-inch square baking pan; set aside.

In a large bowl, beat the biscuit mix, sour cream, cottage cheese, eggs, butter, and salt; pour over the broccoli.  Arrange tomato slices over the top; sprinkle with Parmesan cheese.

Bake, uncovered, at 350 F for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

Here’s the dirt:
9 servings

158 calories
9 g fat (6 g saturated fat)
72 mg cholesterol
354 mg sodium
10 g carbs
1 g fiber
8 g protein

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OVEN-ROASTED CORN ON THE COB

2 Tbsp finey chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp water
4 ears of corn, shucked

Preheat the oven to 450 F.  Tear off 4 (12-inch square) sheets of heavy-duty foil.

In a shallow bowl, combine the cilantro, lime juice, olive oil, and water.  Roll the corn in the cilantro oil, then place on the foil; brush with any remaining cilantro oil.  Wrap the foil around the corn securely, then place directly on an oven rack.  Bake, turning occasionally, until tender (about 25 minutes).

Here’s the dirt:
4 servings

109 calories
4 g fat (1 g saturated fat, 0 g Trans fat)
0 mg cholesterol
14 mg sodium
18 g carbs
3 g fiber
3 g protein
3 mg calcium

-Erica

Wednesday Dinner

Remember my little goal this week to try new recipes and post pictures of my adventures?  Well, here they come…

Wednesday night we had braised pork chops, zucchini tomato toss, and corn potato pancakes (well, almost).  The dinner was fabulous, if I do say so myself (and my husband agreed).  Eating healthy certainly has its benefits.  The entire meal was only 400 calories, and we all left the table satisfied (but not over-stuffed).

Here are the ingredients for the zucchini tomato toss.  They look amazing, don’t they?  I love the bright greens and purple against the red.  Beautiful.

The aroma of this cooking was phenomenal, honestly.  Everyone started flocking to the kitchen to see what I was whipping up.  There was none of this left after dinner either.

Here is the beginning of the corn potato pancakes.  I made my own mashed potatoes from scratch – yummy.

The next step was to add the rest of the ingredients for the pancakes.  Fresh parsley, cream style corn, flour, egg, onion…it all smelled so good.

Well, here they are in the skillet.  Unfortunately, they never made it out of the skillet (not in the proper form anyway).  I could not get the pancakes to stay in pancake form.  Every time I went to flip them they just fell apart and behaved, well, like mashed potatoes.  So, instead of throwing away all the “batter” I ended up throwing it all in the pan and cooking it that way.  When they changed in consistency (a little thicker, and less wet) I scooped them up and served them as mashed potatoes.  Apparently, I went wrong somewhere.  If anyone has tried this recipe, or any other potato pancake recipe please share your words of wisdom.

Here are the braised pork chops sizzling away in the skillet.  The flavor was amazing, but I will admit they were a little dry for my taste (and my husband’s).  The next time I prepare these I will tweak it a little to make the meat a little more moist.

Overall, though, we had an amazing dinner.  Even my chicklets loved everything.

Here are the recipes:

ZUCCHINI TOMATO TOSS

1/4 c. chopped green pepper
1 medium zucchini, cut into 1/4-inch slices (I doubled this)
1 small onion, thinly sliced and separated
1 garlic clove, minced
1 tsp. olive oil
2 small plum tomatoes, peeled and cut into wedges (I cut 3 tomatoes)
1/2 tsp. salt
dash pepper
1 Tbsp. minced fresh parsley

In a nonstick skillet, saute green pepper, zucchini, onion, and garlic in oil for 3 to 4 minutes or until crisp-tender.  Add the tomatoes, salt, and pepper.  Reduce heat to low; cover and cook until heated through.  Sprinkle with parsley.

Here’s the dirt:
2 servings (more if you add extra zucchini and tomato)

59 calories
3 g fat (trace saturated fat)
0 g cholesterol
597 mg sodium
9 g carbs
3 g fiber
2 g protein

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BRAISED PORK CHOPS

1/2 tsp. dried marjoram
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. pepper
4 bone-in pork loin chops (6 ounces each)
1 tsp. olive oil
1/2 c. water
2 tsp. cornstarch
1/4 c. reduced-sodium chicken broth

Combine seasonings; sprinkle over chops.  In a nonstick skillet, cook chops in oil until browned on both sides.  Add water.  Bring to a boil.  Reduce heat; cover and simmer for 45 to 60 minutes or until tender.  Remove meat and keep warm.  Combine cornstarch and broth until smooth; stir into cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over chops.

Here’s the dirt:
4 servings (1 chop with 2 Tbsp of gravy)

180 calories
9 g fat (3 g saturated fat)
67 mg cholesterol
83 mg sodium
1 g carbs
trace fiber
23 g protein

-Erica

Spicy French Dip

This is a recipe you can leave unattended while you do other daily chores.

SPICY FRENCH DIP

1 boneless beef sirloin tip roast (about 3 pounds, cut in half)
1/2 c. water
1 can (4 ounces) diced jalapeno peppers, drained
1 envelope Italian dressing mix
12 crusty rolls (5 inches)

1. Place beef in a 5-qt slow cooker.  In a small bowl, combine the water, jalapenos, and dressing mix; pour over beef.  Cover and cook on low for 8 to 10 hours or until meat is tender.  Remove beef and shred using two forks.  Skim fat from cooking juices.  Serve beef on buns with juice.

Here’s the dirt:
12 servings (1 sandwich with 3 Tbsp of juice)

357 calories
9 g fat (4 g saturated fat)
68 mg cholesterol
877 mg sodium
37 g carbs
2 g fiber
31 g protein

-Erica

Monterey Jack Turkey Burgers

These burgers are delicious (and much healthier than regular burgers).  What a perfect way to enjoy a BBQ with friends and family.

MONTEREY JACK TURKEY BURGERS

3/4 pound ground skinless turkey breast
2 shallots, finely chopped
1 Tbsp reduced-sodium soy sauce
1 Tbsp ketchup
1 tsp minced fresh garlic
1/4 tsp freshly ground pepper
1/3 c. shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

1. In a large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper.  Blend in the cheese, then form into 4 burgers.

2. Heat an indoor ridged grill sprayed with non-stick cooking spray.  Cook the burgers until cooked through (about 6 to 8 minutes on each side).  When you turn the burgers, add the bacon to the grill; cook until crisp (about 3 to 4 minutes on each side).  Serve the burgers in the buns, with the bacon and tomato slices.

Here’s the dirt:
4 servings

306 calories
9 g fat (4 g saturated fat, 1 g Trans fat)
77 mg cholesterol
707 mg sodium
26 g carbs
2 g fiber
31 g protein
130 mg calcium

-Erica

Stovetop Macaroni and Cheese

My chicklets love mac-and-cheese, so it is a must in our house.  Of course, I would now substitute whole grain pasta for the regular stuff in this recipe.  That would likely change the nutritional info at the bottom slightly (in the best possible way, no doubt).

STOVETOP MACARONI AND CHEESE

2-1/4 c. elbow macaroni
1 c. fat-free milk
3/4 c. shredded reduced-fat sharp cheddar cheese
3/4 c. shredded reduced-fat Monterey Jack cheese
1/3 c. shredded American cheese
1/3 c. shredded part-skim mozzarella cheese
1/2 tsp. ground white pepper

1. Cook the macaroni according to the package directions; drain and return to the pot.

2. Add the milk, cheddar, Monterey Jack, American cheese, mozzarella, and pepper.  Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.  Serve sprinkled with nutmeg and a side of minted, steamed green beans.

Here’s the dirt on this recipe:
6 servings (about 1 cup)

299 calories
9 g. fat (5 g. saturated fat, 0 g. Trans fat)
30 mg. cholesterol
353 mg. sodium
35 g. carbs
1 g. fiber
18 g. protein
402 mg. calcium

-Erica