1 recipe we are serving up on Thanksgiving day = )
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BreakingUpWith75lbs_Cass
Posts: 181
in Recipes
So for fun lets post one recipe we are serving up on Thanksgiving day~ plus it may give others Ideas of new things to try~ Also add me as a friend if you want I'm always open to new buds! 
.. OK so one thing I am serving this Thanksgiving <listed below>
Sautéed Brussels Sprouts with Bacon & Onions
10 servings, about 3/4 cup each
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
2 1/2 pounds Brussels sprouts, trimmed -
4 slices bacon, cut into 1-inch pieces (I use low fat turkey bacon so the Nutrition info below is for REGULAR bacon just want to point that out)
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)
Preparation
Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary<I don't cook them in bacon grease I just use a bit of Pam cooking spray in the can>, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
Tips & Notes
Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.
Nutrition
81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).
.. OK so one thing I am serving this Thanksgiving <listed below>Sautéed Brussels Sprouts with Bacon & Onions
10 servings, about 3/4 cup each
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
2 1/2 pounds Brussels sprouts, trimmed -
4 slices bacon, cut into 1-inch pieces (I use low fat turkey bacon so the Nutrition info below is for REGULAR bacon just want to point that out)
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)
Preparation
Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary<I don't cook them in bacon grease I just use a bit of Pam cooking spray in the can>, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
Tips & Notes
Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.
Nutrition
81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).
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Replies
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Starting with Breakfast!
High Protein & Fiber Pumpkin Muffins
Ingredients:
0.5 can of a 15 oz Pure Pumpkin Mix
0.5 cup applesauce
2 egg whites
3 scoops Protein Powder (ESA Protein Powder Vanilla)
0.5 – 0.75 cup Oatmeal (will depend on protein powder)
1.5 teaspoon baking powder
0.5 teaspoon baking soda
1 tablespoon pumpkin pie spice
0.5 teaspoon cinnamon
3 mini scoops stevia… or sweetener to taste
Directions:
1.) Pre-Heat oven to 350
2.) Spray muffin tins with non-stick cooking spray
3) Mix all wet ingredients together till fully blended into bowel
4.) Slowly add in each dry ingredient, one at a time into wet mixture
5.) Place 1/4 Cup batter into muffin tins and sprinkle oats onto of batter
6.) Bake in oven for 15-20 minutes, or till golden brown
* Each protein powder is different is scoop size, therefore add oats last till you reach a muffin batter consistency. Too many oats can make the muffins come out dry.
112 calories, 1.7 fat, sugar 3.4, protein 14.50 -
Homemade pumpkin pie dip!
1 small container plain greek yogurt
1 can pumpkin
1 tub light cool whip
1 package pumpkin spice pudding mix
Served with graham crackers or apple slices!0 -
Cranberry Relish
11 oz mandarin oranges
20 oz. crushed pineapple
1 bag cranberries
1- 2 Tbsp Honey
Boil cranberries just until popped. Add cranberries, oranges, pineapple & honey to food processor blend and serve with Turkey.0 -
Cranberry apple sauce
1 can whole berry cranberries (I use Oceanspray)
1 jar apple sauce
Blend well chill and serve0 -
I'm making a Pumpkin Roll as one of the desserts, found here: http://www.skinnytaste.com/2011/11/pumpkin-roll-lightened-up.html
Servings: 13 • Size: 3/4" slice • Old Points: 5 pt • Points+: 5 pts (4 pts no nuts)
Calories: 198.3 • Fat: 7.1 g • Carbs: 42.7 • Fiber: 0.8 • Protein: 5 g • Sugar: 21
Sodium: 133.9 mg0 -
Cranberry apple sauce
1 can whole berry cranberries (I use Oceanspray)
1 jar apple sauce
Blend well chill and serve
my 11 year old son would love this!! going to make for sure!!0 -
Homemade pumpkin pie dip!
1 small container plain greek yogurt
1 can pumpkin
1 tub light cool whip
1 package pumpkin spice pudding mix
Served with graham crackers or apple slices!
wow this sounds really neat!0 -
bump0
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Baby greens, beets, goat cheese and canied pecan salad!
http://www.skinnytaste.com/2010/07/baby-greens-with-goat-cheese-beets-and.html?m=10 -
Homemade pumpkin pie dip!
1 small container plain greek yogurt
1 can pumpkin
1 tub light cool whip
1 package pumpkin spice pudding mix
Served with graham crackers or apple slices!
wow this sounds really neat!
It is sooo good! My kids and husband love it.0 -
These look amazing already. I'm not cooking but totally taking some of these in for my turn for the holidays coming up :happy:
Thanks everyone!0 -
Baby greens, beets, goat cheese and canied pecan salad!
http://www.skinnytaste.com/2010/07/baby-greens-with-goat-cheese-beets-and.html?m=1
I am ADDICTED to this salad! I have eaten more beets the last two weeks than I have the last 20 years! Really delicious and so simple. And on my menu for tonight!0 -
Bumpity Bump:drinker: :drinker:0
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I'm going to experiment a little with the dressing and use lots of chopped onion, celery, mushrooms, along with low carb bread, fat free vegetable sausage, fat free low sodium chicken broth, poultry seasonings. I want to make it yummy without being overly caloric! I'm also making pumpkin pie:
Ingredients
Crust:
1 cup pecans;
1/2 cup hazelnuts;
4 tbsp butter, ghee or coconut oil (room temperature);
A pinch of sea salt;
Filling:
1 can fresh or canned pumpkin puree (about 1 3/4 cups);
2 eggs;
1/2 cup local raw honey;
1/2 cup coconut milk;
2 tsp cinnamon;
1/4 tsp ground cloves;
1/4 tsp fresh grated ginger;
Preparation
Preheat your oven to 350 F.
Process the nuts in a food processor to almost a flower consistency. Be careful not to process too much and get a butter instead.
In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a bowl.
Add the filling evenly on the baked crust and bake for an additional 45 minutes.0 -
Allot of amazing recipes thanks everyone!0
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So for fun lets post one recipe we are serving up on Thanksgiving day~ plus it may give others Ideas of new things to try~ Also add me as a friend if you want I'm always open to new buds!.. OK so one thing I am serving this Thanksgiving <listed below>
<this is also good if you add a little cook asparagus and mix it in as well...>*********************
Sautéed Brussels Sprouts with Bacon & Onions
10 servings, about 3/4 cup each
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
2 1/2 pounds Brussels sprouts, trimmed -
4 slices bacon, cut into 1-inch pieces (I use low fat turkey bacon so the Nutrition info below is for REGULAR bacon just want to point that out)
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)
Preparation
Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary<I don't cook them in bacon grease I just use a bit of Pam cooking spray in the can>, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
Tips & Notes
Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.
Nutrition
81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).0 -
We are also doing the brussel sprouts with bacon bits and onion. Another healthy side that everyone enjoys is steamed broccoli - gotta have that for those that don't like brussel sprouts.
Also making coleslaw using grated cabbage, carrots, and half of a green pepper. Homemade dressing using:
- 1 cup light Miracle Whip
- 1T Splenda
- 1T vinegar or lemon juice
- 1-1/2 teaspoons horseradish sauce
- 1/2 teaspoon celery seed
- salt and pepper to taste.0 -
Can't have holiday meal without this at our house...(of course one can eat less than 1/8 serving...if you can lol)
Jalapeno-Cranberry Relish
Tip: For less mess, peel and seed pomegranate under a gentle flow of water at kitchen sink.
Use a decorative jar makes a great gift to bring to family dinners.
12 oz cranberries, whole
2 jalapeno peppers seeded
1 apple (tart)
1/2 cup jicama, cut into 2-inch strips
1/2 cup orange marmalade
2/3 cup sugar ( these days I use splenda blend)
1/3 cup pomegranates, raw
1/3 cup cilantro
1 tblsp lemon juice
1 tblsp Dijon mustard
1. In food processor bowl with metal blade - coarsely chop cranberries and chilies. Dice apple and jicama In a large bowl combine remaining ingredients. Stir in cranberry mixture. Blend well. Refrigerate at least 1 hour or until chilled. Store for one week.
Servings: 8
Cooking Times
Preparation Time: 45 minutes
Inactive Time: 1 hour
Nutrition Facts
Serving size: 1/8 of a recipe (3.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 165.81
Calories From Fat (3%) 5.1
% Daily Value
Total Fat 0.59g <1%
Saturated Fat 0.11g <1%
Cholesterol 0mg 0%
Sodium 51.07mg 2%
Potassium 96.57mg 3%
Total Carbohydrates 42.12g 14%
Fiber 1.95g 8%
Sugar 33.45g
Protein 0.86g 2%0 -
tasty
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GREEN BEANS W/ PEARL ONIONS
This is what I make instead of green bean casserole. I found it in Cooking Light. The recipe originally called for butter, but I use olive oil, so this version reflects the change.
1 1/4 pounds green beans, trimmed
3 tablespoon olive oil, divided
6 ounces red pearl onions, halved lengthwise and peeled
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons olive oil, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
Anthony Rosenfeld, Cooking Light0
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