Food Talk And Fabulous Finds - What have you planned for Thanksgiving dinner this year?




Suzanne 3FC
11-11-2007, 05:53 PM
Are you going with traditional recipes or are you lightening up this year?


CountingDown
11-11-2007, 06:05 PM
Lightening up! Having been a vegetarian for 26 years, people never expect me to serve a "traditional" Thanksgiving dinner. My menu is set except dessert (which is being brought by our guests) Every recipe has been modified to be light, healthy and whole grain (where applicable)
• Roasted pepper & corn soup
• Butternut Squash with Sage Stuffing
• Spinach & Carrot Lasagna Rolls
• Ginger & cinnamon yams
• Sweet potato biscuits
• Green bean casserole

Glory87
11-11-2007, 07:52 PM
Reasonable portions of traditional dishes. I have decided not to have any pecan pie (it's nearly twice the calories of other types of pie).


kaw
11-11-2007, 07:55 PM
For those of you who are attempting to lighten up, here's (http://www.epicurious.com/articlesguides/holidays/thanksgiving/healthy) an article at Epicurious.com that might be of interest.

rockinrobin
11-11-2007, 08:37 PM
That's funny Glory. I've always made a pecan pie, even last year while I was losing. But then it was easy - I just said no to everything. Now that I'm maintaining, well it's another story. I think this may be the first year that I don't make it. I think I will make an apple crisp instead and a pumpkin pie, not exactly sure yet.

We go to my Mom for the holiday and just today we discussed who's making what. So, well yeah, I've got the dessert covered, although an uncle of mine will also be bringing something from the bakery along. Mom is making the turkey, no problem there, I'll stick to the white meat. She's making sweet potatoes (I'll probably pass since she makes it with brown sugar and maple syrup), string bean casserole - the stuff from the can with the mushroom soup and the fried onion rings (doesn't interest me), stuffing (I'll have a few forkfuls). I will be bringing 2 salads, not sure which ones just yet, and probably I will make roasted aspargus and brussel sprouts.

I know I will go over my "usual" calorie allotment for the day, but it shouldn't be too terrible. I'll try to keep it low all week prior to it.

Countingdown, those foods sound great....... Wouldn't mind a recipe or 2, especially for the soup and the squash with stuffing.

NemesisClaws
11-11-2007, 09:01 PM
Been chatting this over with my mother as well....it will be the usual turkey, mashed potatoes (but will lighten it), marshmellows on yams (I know, but I'm gonna do portions with that), green beans, deviled eggs, and clover leaf rolls. As for pies, I recently tried out an apple/pear pie that was absolutely delish, so will make that again instead of buying an apple pie. My family tends to buy pumpkin, apple, pecan, and blueberry pies for the holidays.

I have been watching the Food Network Channel for some ideas on what I can serve for Thanksgiving....so far I've seen an apple gravy and a sweet potato pie that I may do.

CountingDown
11-11-2007, 09:46 PM
Soup is - ummm, from a box - from Trader Joe's ;)
The squash recipe is delightful. From fabulousfoods.com
Butternut Squash with Sage Stuffing - Serves 8

4 med. butternut squashes (about 1 pound each)
3/4 C wild rice, rinsed
1 T olive oil
1 C diced onion
2 cloves garlic, minced
2 1/2 C firmly packed torn whole wheat bread
1 tsp. dried sage
1/2 tsp. dried thyme
salt and pepper to taste
1 C orange juice

Preheat the oven to 375° degrees.

Cut the squashes in half and scoop out seeds and fibers. Place them, cut side up, in shallow baking dishes and cover tightly with foil. Bake until easily pierced with a knife but still firm, about 45 minutes.

While squash is baking, prepare rice. Bring 2 cups of water to a boil in a saucepan. Stir in the wild rice then reduce to a simmer. Cover and cook until the water is absorbed, about 40 minutes.

While rice is cooking, heat the oil in a skillet. Add onion and garlic and sauté until translucent, about 10 minutes.

In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squash is cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the flesh and stir it into the rice mixture. Stuff the squashes, place on foil-lined baking dishes, and cover. You can prepare the dish up to this point, a day ahead of time. Cover with foil and store in refrigerator.

Before serving, place the foil covered squashes in a preheated 350° degree oven. Bake for 15 minutes, or just until heated through.

blondebritbrat17
11-12-2007, 03:30 AM
I'm just doing extremely small portions of my absolute favorites. If it's not a favorite of mine then I won't eat it. So for me that means a little turkey, a little stuffing, some mashed potatoes, one homemade roll, and then a small slice of chocolate pie with some vanilla ice cream and then a small piece of cream cheese sophillas. I only make these rich and fattening desserts twice a year both for Thanksgiving and Christmas.

LLV
11-12-2007, 09:13 AM
I'll second the reasonable portions of traditional dishes. Now, while I cut back on stuff like butter and other fats in traditional dishes, some meals just weren't meant to be messed with and severely altered and Thanksgiving is one of them. And believe you me, if I fool around and try and make everything "diet-friendly", my family is going to notice and I'll be shot twice at sunrise. They're like, hey, you wanna lighten your meals up? Go right ahead. But leave Thanksgiving dinner alone.

And I agree with them.

So, again, reasonable portions of the usuals. On Thanksgiving I go ahead and eat and enjoy myself without worrying about the stupid calories.

LLV
11-12-2007, 09:15 AM
And to add, when ya think about it, it doesn't take much to fill me up anymore, so I doubt I'm going to eat enough to put any weight on anyway.

NemesisClaws
11-12-2007, 11:10 AM
[quote=LLV;1926855]I'll second the reasonable portions of traditional dishes. Now, while I cut back on stuff like butter and other fats in traditional dishes, some meals just weren't meant to be messed with and severely altered and Thanksgiving is one of them. And believe you me, if I fool around and try and make everything "diet-friendly", my family is going to notice and I'll be shot twice at sunrise. They're like, hey, you wanna lighten your meals up? Go right ahead. But leave Thanksgiving dinner alone.
quote]

:rofl:Ya got that right! My mother is a little open minded on some things, but not much. Indeed, her first response when I mentioned lightening up some things was "you're gonna ruin Thanksgiving!" Seriously though, we just gotta do more exercising, and do moderations. :)

wisher
11-12-2007, 11:16 AM
I am going to lighten up dishes that no one will really notice (skim milk in the mashed potatoes, lemon drizzle on the veggies instead of butter, fat free dip for the veggie platter, etc.) but a couple of things (like the gravy and the stuffing) just don't do all that well when altered! So for me it will mostly come down to portion sizes. I'm not really worried.

As far as desserts go I'm not really in control of that because we have 8 people coming and their job is to furnish the desserts! I will have 1 small piece of pumpkin pie because it's my favorite but I am also going to make my own "light" dessert of lemon sorbet with a Grand Marnier blackberry glaze to drizzle on top.

LLV
11-12-2007, 11:39 AM
:rofl:Ya got that right! My mother is a little open minded on some things, but not much. Indeed, her first response when I mentioned lightening up some things was "you're gonna ruin Thanksgiving!" Seriously though, we just gotta do more exercising, and do moderations. :)

Agreed, I think everyone should do it in the way that they're comfortable. One meal isn't going to ruin everything.

I am going to lighten up dishes that no one will really notice (skim milk in the mashed potatoes, lemon drizzle on the veggies instead of butter, fat free dip for the veggie platter, etc.) but a couple of things (like the gravy and the stuffing) just don't do all that well when altered! So for me it will mostly come down to portion sizes. I'm not really worried.

As far as desserts go I'm not really in control of that because we have 8 people coming and their job is to furnish the desserts! I will have 1 small piece of pumpkin pie because it's my favorite but I am also going to make my own "light" dessert of lemon sorbet with a Grand Marnier blackberry glaze to drizzle on top.

I agree with this as well, lighten up where it won't be noticed. For example, I buy the reduced-fat crescent rolls rather than the regular. Nobody notices that. I'm making the stuffing this year, which is a delicious recipe, only without a bunch of added fat, like butter and turkey drippings. Got that recipe from a Light & Tasty book.

I also agree with skim milk in the mashed potatoes. However, I'm not doing the mashed potatoes this year, so lord only knows what's going to be in them. No doubt full-fat milk and tons of butter. The sweet potatoes, not in charge of those, either. So those too will be loaded with butter. That's just the way this family cooks (my bf's family, I don't have any of my own). Like one day I was at my bf's mom's for dinner and asked if I could help her with the mashed potatoes. So I'm like standing at the counter, beating up the potatoes, and she comes over and drops a WHOLE STICK of butter down into the pot. I said, "You're gonna put ALL of that in there?"

She said, "Yes, I always do."

When she wasn't looking, I cut the stick in half and threw the other half away. I mean, there's just no sense in that. I wasn't even comfortable with the half stick of butter, but I let it go and didn't eat any of the mashed potatoes.

But on Thanksgiving, I'm not going to worry about it.

BlueToBlue
11-14-2007, 03:47 AM
I'll be off-plan for Thanksgiving dinner--and there will be wine involved. :hat: It's just one meal, it's hardly going to make much of a difference in my weight in the long run. We're joining a friend's family for dinner, so I have almost no control over the food, except for the one dish that I bring. But the good news is that I won't have to worry about leftovers. I'm going to relax and enjoy the meal. :D

katmeow
11-14-2007, 08:49 AM
Thanksgiving is a pot luck at my Mom's house. There will probably be 30+ people there and my extended family is notorious for the extremely fattening foods. My mom makes an oyster stuffing to DIE for. So my plan is to bring a few deceivingly lightened up items (spinach dip, mashed potatoes, macaroni and cheese). I know I can comfortably eat a decent sized serving of those things and I will eat tiny amounts of the other stuff I can't pass on. I am saving points for that oyster stuffing though. I can close my eyes and almost taste it!

katmeow
11-14-2007, 08:51 AM
Rachel Ray has an awesome recipe on foodnetwork for a pumpkin soup.

Scenestealer
11-14-2007, 09:25 AM
Is that the one with apple relish? I was planning to make it, but was nervous about whipping it out for a "high profile" food event like Thanksgiving. Have you tried?

RememberHowToSmile
11-14-2007, 09:29 AM
Well everyone except me and my sister are going to be out of town this year so I'm cooking for the two of us. (Which means I have full control). I think I'm going to tell her to invite some of her friends that aren't close to their families. Here is my menu (some good some bad, bad will be in limited quanity)

Spinach Artichoke Dip with pretzles (I'm probable going to make my it so that I can cut calories)
Deviled egges (made with Light Mircale Whip instead of Mayo).

Turkery for her, Cornish hen for me (I'm allergic to turkey and this was a fight)

Green beans with boiled potato and a ham bone (for me), that icky green bean cassarole for her
Mashed potato made with light margrine, skim milk, and chicken broth
Cream Corn (only time of year I eat this)

Grandma's biscuts (there is no making this one good)

Individual pumpkin pies made with spenda and FF sweetened condinced milk
Maybe a cherry cobbler for her but I don't like canned cherrys so I don't have to worry about this one.

It seems like I'm making a ton of food so I guess there will be lots of leftovers to give away.

katmeow
11-14-2007, 01:15 PM
Yes. I have tried the pumpkin soup. It was amazing! I have tried it both with the relish, and without the relish with freshly chopped sage during the last 5 minutes. Both were excellent.

zenor77
11-14-2007, 02:25 PM
We are going to my cousin's house (unless it snows and then we are going to a co-worker's house) so we only have control over what we bring. I know we are making the cran-relish (the raw kind with apple and orange in it) plus I will probably make a veggie to take along. I agree that just eating a little less of traditional dishes is the way to go. It's only one day afterall.

Just in case anyone is interested, I have a tip, when I make mashed potatoes I use low-fat buttermilk. It makes it buttery, but cuts the calories way down.

Remeberhowtosmile~ I hope you don't mind me sharing a low cal spinach-artichoke dip recipe! Don't be put off by the ingredients. DH's little brother loved it (and this was when he was 16.)

1 12oz pkg lite silken tofu (Mori-Nu)
2 Tbs. reduced-fat mayo
1 Tbs. dijon mustard
1 Tbs. lemon juice
2 cloves of garlic, minced
1/2 tsp onion powder (I never have this around so I just added a little grated onion)
1 15.5 oz can of artichoke quarters (in water), drained, rinsed, and choppped
1 cup frozen spinach, thawed and squeezed dry
1/2 cup grated parmesan cheese
paprika for dusting

Preheat oven to 400 F. Puree tofu, mayo, mustard, lemon juice, garlic, and onion powder in blender or food processor until smooth. Transfer to bowl.

Stir in artichokes, spinach and parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 mins. Dust with paprika and serve.

Per Tablespoon: 16 calories; 1g protien; 1g fat; 1g carbohydrate; 1mg cholesterol; 56mg sodium; <1g fiber; <1g sugars

When I make this I don't bake it, I put it in my little 1 quart crock pot and let it heat for a couple hours. YUMMY!

alinnell
11-14-2007, 02:54 PM
I'm hosting dinner for 25 people. I've doled out food assignments to some of the people, but for the most part we'll have a traditional meal. The way I look at it, I won't be able to get huge amounts of any of the fattening stuff because I'm going to go for a big serving of salad and turkey. I'll have small servings of the rest. And like Barbara, there will be wine involved! I'm also making 5 pies: sour cream pumpkin, crumb top apple, pecan, mincemeat and chocolate walnut.

Scenestealer
11-14-2007, 03:35 PM
I'm not even a "pie person," but just reading that list makes my mouth water, Allison! Crumb topped apple sounds fantastic.

alinnell
11-14-2007, 04:03 PM
I'm not even a "pie person," but just reading that list makes my mouth water, Allison! Crumb topped apple sounds fantastic.

It's my DD's favorite--she also wants one for her birthday. The best part is it's very easy. I'll post the recipe later, but basically, in a pie shell, you place sliced apples then sprinkle cinnamon and sugar over it. Then the crumb part is (if I remember) flour, sugar and milk. Then you bake it. The hardest part of the whole thing is peeling the apples. I suppose you could leave the peels on for more fiber, but I don't know how well that would work with baking it.

cbmare
11-14-2007, 04:23 PM
Lightening up! Having been a vegetarian for 26 years, people never expect me to serve a "traditional" Thanksgiving dinner. My menu is set except dessert (which is being brought by our guests) Every recipe has been modified to be light, healthy and whole grain (where applicable)
• Roasted pepper & corn soup
• Butternut Squash with Sage Stuffing
• Spinach & Carrot Lasagna Rolls
• Ginger & cinnamon yams
• Sweet potato biscuits
• Green bean casserole

Do you make the soup from scratch? If so, may I have the recipe? We love roasted red peppers. Oh, is the corn whole kernel? I hope not.

That squash sounds devine. I love butternut squash. Do you mash the squash and use boxed sage flavored stuffing?

I am really interested in your entire meal, especially the biscuits.

Well, almost everything. Green bean casserole - YUCK! :barf:

cbmare
11-14-2007, 04:26 PM
Now that boobalah is starting to pay attention to the meal plans, I imagine we'll lighten up.

It looks like it will be just the two of us. Maybe my friend, the deaf one, and her new friend will join us. Poor Max, the cat, will hate having Tola, the hearing dog, there.

If we have company, then boobalah will make his key lime pie. If not, then I guess we'll forego desserts.

CountingDown
11-14-2007, 07:49 PM
Mare,
The soup is Trader Joe's - it is really great and we all love it, so it is the only "prepared" item on my menu.
The squash recipe is on page 1 HERE (http://www.3fatchicks.com/forum/showpost.php?p=1926487&postcount=7)

Spinach and Carrot Lasagna Rolls (from fabulousfoods.com)

8 WW lasagna noodles
6 oz fresh spinach
3 large carrots, grated
2 C low fat or fat free ricotta cheese
1 T olive oil
1/2 med. onion, chopped
4 garlic cloves, minced
1/3 C pine nuts
1/2 C low fat mozzarella cheese, grated
1/4 tsp. nutmeg
1/2 tsp. white pepper
1/2 tsp. salt

2-3 cups of tomato-based pasta sauce

Makes 8 Rolls -- Serves 4

Preheat oven to 400° F.

Cook lasagna noodles according to package directions.

Meanwhile heat oil in a skillet and sauté onions and garlic until onion has softened. Add pine nuts and continue to cook for one or two more minutes. Add grated carrots and spinach, and sauté for 5-7 more minutes, or until spinach is wilted. Turn heat off and add ricotta, nutmeg, salt, and pepper.

Spread 1/8 of this ricotta mixture on each of noodle then roll up. Spray a 9x13 baking pan with cooking spray, and place the lasagna rolls, seam side down in the pan. Cover with pasta sauce and sprinkle with mozzarella. Bake for about 20 minutes or until thoroughly heated and cheese is golden brown and melted.


Sweet Potato Biscuits (from fabulousfoods.com)


1-1/4 cups whole wheat pastry flour
1/2 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons olive oil
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tablespoons honey
1/3 cup finely chopped almonds

Makes 16 Biscuits
Preheat the oven to 425° F degrees.

In a mixing bowl, sift together the flours, baking powder & salt. Work the oil in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.

With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot.

Yams With Ginger and Cinnamon Recipe (from: www.whfoods.com)
4 servings
time to make 35 min 20 min prep
6 cups yams, peeled and cut into 1 inch pieces
1/2 medium onion, cut in half and sliced thin
4 medium garlic cloves, chopped
1 1/2 tablespoons finely minced fresh ginger
1/2 teaspoon cinnamon
1/2 tablespoon honey
1 vegetable broth
1 vegetable broth
1/8 teaspoon salt
1/8 teaspoon white pepper

1. Prepare vegetables.
2. Heat 1 tbs broth in a 12-inch or larger stainless steel skillet. Sauté onion over medium heat for 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute stirring constantly.
3. Add yams, cinnamon, honey, and broth. Mix and simmer over low heat covered for about 15 minutes, or until yams are tender. Season with salt and pepper.

And - for the record - I can't abide green bean casserole either, but it is dh's favorite. This year made with Progresso mushroom soup and light soymilk and sautéed onions

cbmare
11-14-2007, 07:51 PM
Thanks!

Can you use a dough machine for the biscuits?

Shy Moment
11-14-2007, 08:33 PM
Since I make a turkey at least twice a month this meal isn't really different than any other turkey meal.

Turkey
Stuffing
Whipped potatoes
Mixed Veggies
Pumpkin Pie
Sweet potatoes
Homemade rolls
turkey gravy made with a bit of the drippings from the turkey

Just the usual stuff. I eat a little of most everything but not a lot of anything. Except sweet potatoes my kids love them, I think they are yucky lol. I don't bother with the rolls when there is turkey to eat so I don't eat those.

CountingDown
11-14-2007, 09:08 PM
Thanks!

Can you use a dough machine for the biscuits?
I think you can. I usually use my Oster kitchen center to mix the dough.

Amberelise
11-15-2007, 04:40 PM
I'm cooking just for me and my boyfriend. He knows I'm trying to lose weight and is extremely supportive. So, I've modified our dinner a little bit to conform to my goals. :)

Cornish hens
mashed sweet potato (It's just the sweet potato cooked so it's extremely soft. Adding cinnamon & nutmeg and that's it. We love it that way)
wild rice w/ mushrooms
cranberry/apple sauce
hot green beans with pepper seasoning
no-crust pumpkin pie

katmeow
11-16-2007, 11:47 AM
ambirelise... sounds yummy!