* Exported from MasterCook *

Holiday Green Beans - 1 pt

Recipe By : Cooking Light December 1999
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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2 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1 1/2 pounds green beans -- trimmed
2 teaspoons butter
3/4 cup shallots -- thinly sliced
2 tablespoons sour cream, light

Combine first 4 ingredients; set aside.

Steam green beans, covered, 5 minutes or until tender. Keep warm. Melt butter in a Dutch oven over medium heat. Add shallots; saute 3 minutes. Stir in mustard mixture and green beans; toss well. Cook for 2 minutes or until thoroughly heated. Stir in sour cream, and remove from heat. Serve immediately. Yield: 10 servings (serving size: 1/2 cup)

45 Calories, 1.5g fat, 1.6g protein, 7.3g fiber, 3mg cholesterol, .9mg iron, 185mg sodium, 33mg calcium

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Festive Fruit Salad

This light and delicious fruit salad has a dressing of yogurt cheese, which you make yourself using nonfat yogurt. Be sure that the yogurt doesn't contain gelatin, as gelatin makes it impossible to extract the "cheese" from the yogurt.

Makes 12 Servings

Ingredients:

2 cups nonfat vanilla yogurt
1 can (20 ounces) pineapple chunks in juice, drained or 2 cups fresh pineapple chunks
2 cans (10 ounces each) mandarin oranges, or 2 cups fresh orange sections,
membranes removed
4 large bananas, sliced
1/4 cup flaked coconut
1 cup miniature marshmallows

To make the yogurt cheese, place a cheesecloth-lined funnel over a jar, and pour the yogurt into the funnel. Place the jar in the refrigerator overnight. The creamy white mixture that remains in the funnel is yogurt cheese. (There should be 1 cup of cheese.) In a large bowl, combine the fruits and marshmallows, tossing to mix. Add the yogurt cheese to the fruit mixture, and toss to mix. Cover the salad and chill for 1 to 3 hours before serving.

POINTS: 1.5

SERVING SIZE: 2/3 cup

PER SERVING: 85 Calories, 0.7 g Fat, 1.5 g Fiber, 0 mg Cholesterol, 0.8 g Protein,
7 mg Sodium

* Exported from MasterCook *

Holiday Stuffing - 2 Points

Recipe By : Simply the Best
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Holiday Recipes

Amount Measure Ingredient -- Preparation Method
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1 Stalk celery -- chopped
1 onion -- chopped
1/2 Cup chopped mushrooms
1 8 Ounce Can water chestnuts -- sliced, drained
3 Tablespoons minced parsley
1 Teaspoon dried sage
1 8 Oz Pkg. herb-seasoned stuffing mix

1. Preheat the oven to 350 degrees F. Spray a 2-quart casserole with nonstick cooking spray.

2. Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the celery, onion and mushrooms; cook, stirring
as needed, until softened, about 5 minutes. Stir in the water chestnuts, parsley, sage and 1 1/2 cups water; bring to a boil. Remove from the heat and stir in the stuffing mix.

3. Transfer the mixture to the casserole.
Bake until heated through and slightly crispy on top, about 20 minutes.

Per Serving: 87 Cal, 1g Total Fat, 0g Sat Fat, 0mg Choles, 277mg Sod, 17g Total Carbs, 0g Fiber, 2g Pro, 32mg Calcium. Serving provides: 1 Bread.

Points per serving: 2.

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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

This recipe is a great replacement for the usual cranberry sauce for any holiday meal...especially Thanksgiving!


Cranberry Pineapple Salad

Serves 12 at 1.5 pts each*

1 pkg (6 oz) raspberry sugar free jello
1 can (16 oz) jellied cranberry sauce
3/4 cup orange juice
1 tbs lemon juice
1 3/4 cups boiling water
1 can (8 oz) crushed pineapple, undrained
1/2 cup chopped walnuts, optional*

In bowl, dissolve gelatin in water. Breakup and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts*. Pour into 11 X 7 X 2 dish or jello mold.

*Without nuts, each serving is 1.5 pts. With nuts, each serving is 3 points.

Most times when making this fantastic dessert, I pour it into 6 individual glad-ware containers to let it set up and my desserts are ready to go to work with me with no fuss. (of course, I double the points value to 3, which is still not bad for desserts). I usually use this method with any jello based dessert I make for the convenience since I cook for myself only.

Here is one that is like a traditional one but lower fat!

Basic Lite Stuff

12 oz. Mrs. Cubbison's Seasoned Dressing (Kel says Pepperidge Farms will work too)
1/4 cup Brummel and Brown Spread - melted
1 cup celery - chopped
1 cup onion - chopped
1 3/4 cups Swanson's Natural Goodness Fat-Free Reduced Sodium Chicken Broth

Combine dressing, Brummel and Brown and vegetables.
Stir in liquid gradually.
Spoon into 3-quart casserole dish sprayed with cooking spray.
Remove cover and bake 5-10 minutes longer for a crispier top.

Calories: 133.9
Fat grams: 2.5
Fiber grams: 2.1

W/W Points: 2
12 Servings

and here is some gravy too:

* Exported from MasterCook *
Swanson Roasted Turkey Pan Gravy - 1 Point

Recipe By : Swanson
Serving Size : 4 Preparation Time :0:05
Categories : Gravies And Sauces

Amount Measure Ingredient -- Preparation Method
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1 can Swanson Chicken Broth -- 14 1/2 ounce cans
3 tablespoons all-purpose flour

1. Remove turkey from roasting pan. Pour off fat. In roasting pan gradually mix broth into flour. Over medium heat, cook until mixture boils and thickens, stirring constantly.

Nutritional values per serving: Calories: 30; Total Fat .5 g; Saturated Fat 0 g; Cholesterol .5 mg; Sodium 440 mg; Total Carbohydrate 5g; Dietary Fiber 0 g; Protien 1 g; Vitamin A 0%; Vitamin C 0%; Calcium 1; Iron 3%

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NOTES : Actually you can have 1/2 of this whole recipe for 1 point! Enjoy.

Here's another one. The recipe says to make it outside the turkey but I've always put it inside. Good stuff.

Enjoy

* Exported from MasterCook *

Cornbread-Cranberry Stuffing

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : 2 Points / 2.8 g fat Bread
Thanksgiving

Amount Measure Ingredient -- Preparation Method
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3 3/4 ounces cornmeal -- yellow, uncooked
1/2 cup flour
1 tablespoon flour
1/4 cup scallion
6 tablespoons dill
1 1/2 packages equal® sweetener
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large egg white
1/2 cup skim milk
2 tablespoons canola oil
1 cup apple juice
12 apricot half, dried -- chopped
1/4 cup dried cranberries
1 whole cinnamon stick
4 slices reduced calorie whole wheat bread -- 2 day old, in cubes

1. Preheat oven to 425 degrees. Spray 8 inch baking pan with non-stick
cooking spray; set aside.
2. In medium bowl combine cornmeal, scallions, dill, equal, baking powder,
baking soda, salt.
3. In seperate medium size bowl, combine 2 of egg whites, milk, and oil.
Pour over cornmeal mixture. With wooden spoon beat mixture 30 seconds.
4. Spoon batter into prepared pan. Bake 12-15 minutes until edges are
goldeen and toothpick inserted in center comes out clean. Cool in pan 10
minutes. Remove from pan. Cool completely on rack.
5. In small saucepan, combine apple juice, apricots, cranberries, and
cinnamon stick, bring to a boil. Reduce heat to low. Simmer 5-10 minutes,
until liquid is reduced by half. Discard cinnamon stick.
6. Preheat oven to 325 degrees. Spray 2 quart casserole with non-stick
cooking spray; set aside.
7. In large bowl, crumble prepared cornbread. Add juice mixture, the
remaining egg white,mushrooms, and bread cubes; mix until just combined.
Spoon into prepared casserole. Bake 40-50 minutes until golden.

* Exported from MasterCook *

Basic Lite Stuffing -2 or 3 Points

Recipe By : Mrs. Cubbison's
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces stuffing, seasoned, Mrs. Cubbison's
1/4 cup butter or margarine -- melted
1 cup chopped celery
1 cup chopped onion
1 3/4 cups fat-free chicken broth, Swansons

1. Combine dressing, butter or margarine and vegetables.

2. Stir in liquid gradually.

3. Spoon into 3-quart casserole dish sprayed with non-stick cooking spray.

4. Cover and bake 30 minutes at 350 degrees F.

5. Remove cover and bake 5-10 minutes longer ofr a crisper top.

Calories: 151.0
Fat grams: 4.7
Fiber grams: 2.1

W/W Points: 3

IF YOU USE BRUMMEL AND BROWN SPREAD (for the butter or margarine) THE FOLLOWING NUTRITIONAL ANALYSIS IS PROVIDED:

Calories: 132.5
Fat grams: 2.5
Fiber grams: 2.1

W/W Points: 2

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Sweet Potato Casserole

Servings | 7
Estimated POINTS per serving | 3

Filling:
3 cups mashed sweet potatoes
4 egg whites
1 cup Splenda
1/2 cup Pumpkin from a can
1 teaspoon vanilla
1/2 cup ff milk
Topping:
1/4 cup brown sugar
1/4 cup chopped pecans
Mix the filling ingredients together until blended. Pour into a casserole dish sprayed with PAM. Sprinkle on the topping ingredients. Bake at 350 for 30 minutes.

Makes 7 servings of 1/2 cup per serving. Each serving is 3 points.

I got this out of the little Holidays book at the weekly WW meeting last night.
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Cranberry-Apricot Sauce

Give plain cranberry sauce a rest this year. Instead, try out our jazzed up version, chock-full of apricots, with a hint of orange.

1 pt per serving


12 oz cranberries, fresh or frozen
1/2 c dried apricot halves, chopped
1/2 c unsweetened applesauce
1/2 c water
1/4 c spreadable fruit, orange


Over medium-high heat, combine all ingredients: cook until cranberries have popped, about 10 minutes. Cool and serve at room temperatures. Yields ten 1/4 cup servings.

1 pound Brussel sprouts, steamed
3 Tbsp maple syrup
1 Tbsp vegetable oil
1 Tbsp apple cider vinegar
1/2 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup dried cranberries

Preheat oven to 375F. Coat an 8 X 8-inch baking dish with cooking spray.

Place Brussel sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussel sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)

Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussel sprouts. Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes.

Makes about 3/4 cup per serving.

Serves 4 @ 2 points per serving


Pan juices from turkey
1/4 cup flour
4 cups fat free, reduced sodium chicken broth
4 tbsp red wine
ground black pepper to taste

While your cooked holiday turkey is resting, strain the pan drippings and pour into a gravy separator. Place roasting pan on stovetop over a medium heat. You will likely need two burners. Sprinkle flour into pan and stir until golden brown.

Reduce heat to low. Return defatted drippings to pan, add chicken broth and wine. Stir with a whisk until blended. Turn heat back up to medium and cook, stirring constantly, until gravy thickens. Season with black pepper if desired. Pour into a gravy boat and serve.

makes 4 cups

4 ounces sweet Italian turkey sausage, casings removed
1 tsp canola oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 tbsp fresh sage, finely chopped
1 tsp dried thyme
1/4 teaspoon black pepper
1 pound day-old artisan bread cubes
1 14 1/2–ounce can fat free, low sodium chicken broth
1 egg, lightly beaten, or 2 egg whites

Spray a large nonstick skillet with cooking spray. Cook sausage meat until browned, breaking it into chunks with a spatula. Remove from pan and set aside. Add 1 tsp canola oil to skillet. Add onion, celery and mushrooms, and sauté until tender.

In a large bowl, combine bread cubes with cooked sausage, vegetable mixture, herbs and pepper. Whisk together broth and egg, and pour over stuffing mixture. Toss well to coat.

Spoon stuffing into 13-inch x 9-inch baking dish and bake at 350 degrees for 40-45 minutes, or until browned.

Makes 12 servings

2 pounds Yukon Gold potatoes, peeled and cut
6 garlic cloves, peeled
1/3 cup fat-free milk, warmed
1/3 cup fat -free sour cream
1/2 tsp black pepper
Chives, freshly chopped

Boil potatoes and garlic cloves in a large saucepan for 20-25 minutes until potatoes are tender. Drain and return to pan. Add heated milk plus sour cream to potatoes and garlic, and mash with a potato masher, or with a mixer, until smooth. Use a little more milk if you prefer thinner mashed potatoes. Add black pepper to taste. Garnish with some chopped chives.

Serves 6.

100 g (3 1/2 oz) plain white flour
a pinch of salt
1 egg
300 ml (10 fl oz) skimmed milk
low fat cooking spray

Sift the flour into a mixing bowl and make a well in the centre. Add the salt, egg and milk and whisk to form a smooth batter.

Spray a 12 hole, non stick Yorkshire pudding tin with low fat cooking spray and heat it in the top shelf of the oven for 5 minutes.

Carefully remove it from the oven and pour in the batter,

Cook on the top shelf of the oven for 20 minutes.

Drippings from roast pan
425 ml (15 fl oz) beef stock
1 teaspoon horseradish sauce
2 tablespoons cornstarch

Pour any cooking juices from your roast beef pan into a small saucepan and skim off any fat. Add the beef stock and horseradish sauce, and heat until bubbling.
Mix the cornstarch with a little cold water to make a thin paste and stir it into the pan. Cook over medium heat, stirring, until the gravy thickens.