Wednesday, November 24, 2010

Hungry Girl's Thanksgiving

Save-the -Day Stuffing
Per Serving (1 cup) 89 calories, 1.5g fat, 17g carbs, 4g fiber, 4g sugar, 5g protein

6 slices light bread (Try Sara Lee 45 Calorie Bread)
1 Cup Chopped onion
1 Cup chopped celery
1 Cup fat-free chicken broth
1/4 cup Egg Beaters
1 tbls brummel & brown butter
2 cloves garlic
Salt, Pepper, Rosemary, Thyme, to taste
1 oz dried cranberries

For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.

Preheat oven to 350 degrees

Cut bread into 1/2 cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.

Remove pot from heat, and add garlic. Season mixture to taste with salt, pepper, rosemary, and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour into baking pan, evenly cover bread cubes. Mix gently with a fork. Bread cubes should be moist.

Cover with foil and cook for 20 minutes. If you like your more crispy broil for an additional 5. Add dried cranberries, fluff with fork and serve.

I made this today and tried it. I over did the seasoning a bit so be careful on how much you add. I think with the miracle mashies and a little gravy it will be perfect!

Kickin' Cranberry Sauce
Per Serving (1/3 Cup) 63 calories, 1g fat, 13g carbs, 2g fiber, 8.5g sugars, 1g protein

12 oz bag whole cranberries
11 oz can mandarin orange segments
1 cup peeled an finely chopped apples
1 envelope dry unflavored gelatin
2/3 cup Splenda
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar
1/8 tsp cinnamon

In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cup water. Set stove to medium heat, cover pot and bring to a boil.

Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.

Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl and refrigerate for at least 5 hours. (overnight is best)

Once chilled and set remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly.

Makes 12 Servings

I made this last night and finished it up this morning. I thought the cinnamon was a little over powering so I added a bit more splenda to mine. It is good. It will be perfect with my Turkey tomorrow.

Caramelized Onion Dip
Per Serving (1/3 cup) 74 calories, 1.75g fat, 11g carbs, 0.5g fiber, 4.5g sugars, 3.5g protein

2 large sweet onions, chopped
6 tbls fat-free cream cheese
1/2 cup fat-free sour cream
1/2 cup fat-free mayo
1 tbls light whipped butter
1 tsp dijon mustard
1 tsp balsamic vinegar
1/4 tsp cayenne pepper
1/2 tsp salt

Heat butter in a large pan over medium high heat. Once butter has coated the bottom of the pan, add onions, cayenne pepper, and salt. Don't worry if onions are piled high in the pan, they will cook down. Saute for 10 minutes, stirring often.

Reduce heat to medium-low and cook for an additional 25 minutes, stirring occasionally, until onions are browned and caramelized.

Meanwhile in a large bowl, combine cream cheese, sour cream, and mayo. Whisk until smooth, then refrigerate.

Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove onions from heat and allow to cool.

Once cool, add onions to the large bowl and mix dip thoroughly. Refrigerate overnight to allow flavors to combine. Serve at room temperature.

Makes 6 Servings.

I made this last night as an appetizers for Thanksgiving. I was a little worried last night. This morning I tasted it. OH MY was it delicious!!! I buried it in the back of the fridge so it won't be all eaten before tomorrow.

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