I got most of these off the SugarShakers list from Bethie in case anyone needs more holiday recipes:
Turkey Caesar Salad Sandwich
1 tablespoon Caesar dressing
1/2 whole wheat pita bread pocket
2/3 large spinach leaves, cleaned and torn into bite-sized pieces
4 slices Roasted Smoked Turkey, cut in 1/2-inch pieces
1 roma (plum) tomato, thinly sliced
1/4 cup roasted yellow bell pepper, peeled, seeded and sliced*
1/4 cup sliced artichokes (canned in water)
1 slice red onion
Spread Caesar dressing inside pita pocket.
Layer spinach leaves, turkey, tomato, pepper, artichokes and red onion in the pita pocket.
*Roasted Peppers:
To roast a pepper, broil or grill 10 to 12 minutes, turning frequently until all sides of skin are blackened.
Place in a covered bowl and let stand 5 minutes. Peel.
Or buy roasted peppers (water packed) at your supermarket
Cracker Turkey Club
20 Triscuit crackers
3/4 cup chopped lettuce
1 cup chopped cooked turkey or chicken
3/4 cup chopped Swiss Cheese slices divided{light or fat free for WW}
3 tbs Dijon mustard
1 tbs mayo{light or fat free for WW}
1/3 cup chopped tomato
Arrange crackers on bottom of a 9 in pie plate. Sprinkle lettuce over crackers Mix turkey,1/2 cup Swiss cheese,mustard and mayo,spoon over lettuce. Sprinkle with remaining cheese and tomato. Bake at 350o for 6-8 minutes. Serve warm.
Good Grean Beans
Preparation Time: 10 min. Cooking Time: 20 min.
Serves 4
1 pound fresh green beans, washed, trimmed (or 1-16oz. package frozen whole
green beans)
2 slices turkey bacon
1 medium onion, peeled, diced
2 cloves garlic, peeled, minced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Fill medium saucepan with 2" water and set to boil. Add beans and cook 3-4 minutes, or just until crisp tender. Drain; set aside.
In nonstick skillet, cook bacon over medium-high heat until crisp. Remove bacon from pan and drain well on paper towels, reserving 1 tablespoon drippings in skillet.
Add onion and garlic to skillet and cook for 3 minutes, stirring often. Add thyme and pepper and stir. Add beans and crumbled bacon and cook 1-2 minutes, stirring, until heated. Serve immediately.
Per serving"69 calories, 2 gr. fat, 4 gr. fiber, WW Points:1
Cordon Bleu Casserole
2 cups cubed fully cooked ham
4 cups cubed cooked turkey
1 cup (4 ounces) shredded Swiss cheese--use light Swis
1/3 cup butter or margarine--use light butter
1/3 cup all-purpose flour-use light spelt or ww flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1-3/4 cups milk
TOPPING:
1-1/2 cups soft bread crumbs--use ww bread
1/2 cup shredded Swiss cheese--use light Swiss
1/4 cup butter or margarine, melted --use light butter
In a nonstick skillet, saute ham for 4-5 minutes or until browned; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. In a saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6 servings.
LEGAL Stuffing
1 stick of butter or margarine
1 cup of celery, chopped
1 bunch of green onions, finely chopped
2 large portabella mushroom caps, cut into large pieces
1 loaf of fresh whole wheat bread, cut into cubes{SB legal}
1/4 cup of parsley leaves (or 1 cup fresh parsley)
1 teaspoon of sage leaves
1 teaspoon of salt
1/2 teaspoon of rubbed thyme (or 1 tablespoon of fresh thyme)
1/2 teaspoon of pepper
Preparation:
Melt butter or margarine in a large frying pan or Dutch oven. Add celery, onion and mushrooms. Cook until all elements are tender. Remove from heat. In a separate dish (a large corning ware casserole dish is ideal) mix bread cubes, and spices.
Spoon the celery, onion and mushroom mixture into the casserole dish. Turning all ingredients gently to mix thoroughly.
Place stuffing into the same oven as the turkey and cook for between 30 and 45 minutes.NOTES: This can be used inside of the bird. If you do stuff, make sure the interior of the turkey reaches at least 165 to 170 degrees and remove the stuffing immediately from the cooked bird, otherwise you may
have to contend with bacteria.
Crunchy Turkey Bake
3 cups cubed cooked turkey or chicken
1 pkg frozen peas & carrots
1 cup shredded sharp cheddar
1/4 cup chopped onion
1 tbsp lemon juice
1/2 tsp salt
dash pepper
1/2 cup mayo
6 tomato slices
3/4 cup crushed Triscuits
Preheat oven to 350°
Combine turkey, vegetables, 1/2 cup cheese, onion, lemon juice, seasonings and mayo; mix lightly Put in casserole dish Top with tomato slices Bake 25 minutes. Mix remaining cheese and Triscuits and sprinkle on casserole. Return casserole to oven & continue to bake until cheese melts --- about 5 minutes.
Turkey Tacos
2 tablespoons plus 1 teaspoon olive oil, divided
1 pound turkey cutlets
1 tablespoon taco seasoning
1/3 cup sour cream
1/4 cup chopped red onion
2 tablespoons chopped cilantro
1/4 cup salsa
1/2 bell pepper (any color), cut into thin strips
4 La Tortilla Factory tortillas (any flavor)
1. Heat 1 tablespoon oil in a large skillet. Sprinkle turkey cutlets with taco seasoning; cook 2 minutes per side or just until cooked through. Transfer turkey to a cutting board and cut into strips.
2. Add sour cream, onion, and cilantro to skillet. Cook 1 minute, stirring, until heated through. Return turkey strips and juices to skillet.
3. To crisp each tortilla, place 1 teaspoon oil in a medium skillet and heat until very hot. Fry tortillas 1 minute per side. Fill each with ¼ of the filling. Top with ¼ of the pepper strips and 1 tablespoon salsa.
Pumpkin Pudding
2 small boxes of Sugar Free Jello vanilla pudding
1 can of pumpkin
3 cups of milk
Mix Jello pudding and milk together. Mix in can of pumpkin quickly. Chill.
Mashed Notatoes
1 head cauliflower -- trimmed, washed and cut into chunks
3 tablespoons Butter
3 tablespoons cream -- or sour cream
Salt and pepper -- to taste
Steam the cauliflower till well-cooked. Add 2-3 tbsp. of butter and mash. If you like it a little chunky, use a potato-masher or mixer. If you like it very smooth, use a stem/wand-type mixer. Add cream, a tbsp. at a time, till desired consistency. Salt and pepper to taste.
OR try....
Twice-baked not-potato casserole
Add grated cheddar cheese, crumbled bacon (optional), a beaten egg or some sour cream, and put in a casserole dish. You can top with more grated cheese.
Broil till top is browned.
WW stuffing:
1 loaf SG WW bread, cubed
1/3 cup margarine or butter
1 large onion, diced
1 medium bunch of celery, diced
2 teaspoons sage
2 teaspoons poultry seasoning
2 cans chicken broth
1 egg
Melt butter, add celery, onions, 1 can of broth and spices. Cook until celery and onions are tender.
In a large bowl, pour onion/celery mix over teh bread cubes. Stir well, adding more chicken broth until you get a mixture that is "sticky". You may have to add more broth, a little at at ime. I usually mix this with my VERY CLEAN hands. Add salt and pepper now to taste before the next step. Also, add more sage if you like more.
Add: 1 raw egg and mix well.
Put in greased oven baking dish and bake at 350 degrees until done... 30 to 45 minutes. You could stuff your turkey with this if you wish.
You could add other ingredients that you are use to having in your stuffing if you wish, ie. mushrooms.
Sweet Potato Gratin
2-3 tbsp unsalted butter
5 lbs sweet potatoes
3 cloves garlic, chopped
2 cups whole milk
1/4 tsp nutmeg, freshly grated
1 stick cinnamon
1 tsp salt
1/2 tsp pepper
garnish:
fresh rosemary or thyme sprigs
directions:
1) preheat oven to 400 degrees F
2) Butter a large, shallow, ovenproof gratin dish or casserole, no more than 2 inches high. The larger surface area yields more crust.
3) wash and peel the potatoes and place whole into cold water with a vitamin C tablet added, until ready to proceed with recipe. The vitamin C (ascorbic acid) will keep the potatoes from oxidizing.
4) meanwhile, combine the garlic, whole milk, and cinnamon stick in a saucepan. Bring just to a boil and quickly remove from heat. Keep warm.
5) Dry the potatoes well and slice them into 1/8 inch rounds using a mandoline. Place the potato slices into the buttered gratin dish evenly without breaking them. Only the top layer needs to be arranged in a cirle around the dish. Salt and pepper each layer. Pour the seasoned cream over the top of the potatoes and shake the dish gently to allow the cream to flow between potato layers.
6) Top with additional dots of butter, if desired. Place the dish into the oven. Reduce the heat to 350 degrees F and bake the potatoes for 1 hour until the top has browned and the cream is bubbling.
7) remove the gratin from the oven and allow to cool for 10 minutes before serving.
serves 12
Whole Wheat Biscuits presented by Sweet Biscuit Inn
2 cups whole-wheat flour
1 Tbsp sugar
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter
3/4 cup sour cream
1/4 cup milk
Preheat the oven to 425 degrees and lightly spray oil on a baking sheet. Mix all the dry ingredients into a large mixing bowl. Stir with a fork. Cut in the butter with the pastry blender until butter pieces are smaller than pea sized. Combine the sour cream and milk and pour into the center of the dry ingredients. Stir with a fork to mix. Do not over blend, it should be sticky, not dry. Add more milk if too dry. Turn the dough out onto a white floured surface and knead for a few strokes only. Pat the dough into a
thickness of 1/2 inch. Cut biscuits and reform scraps to cut again, trying to not overwork the dough with much more flour. Bake for 15 minutes or until light brown on top. Serve warm.
the second I got here:
http://www.easycook.com/baking_variations.html
Main Biscuit Recipe
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water
Makes about 14 biscuits
Whole Wheat or Graham Biscuit
Take one cup whole wheat or graham flour and one cup white flour, one tablespoon granulated or brown sugar and proceed exactly as in the main recipe, baking about 14 minutes. All whole wheat or graham flour can be used if desired.
Sift together flour, baking powder, and salt: add shortening and mix in thoroughly with steel fork. Add liquid slowly to make soft dough. Roll or pat out with hands on floured board to about one-half inch in thickness. Cut with biscuit cutter, first dipped in flour. Place on slightly greased pan and bake in hot oven at 475 degrees F. ten to twelve (10-12) minutes. If a shorter biscuit is desired, use three to four tablespoons shortening.
Dough can be baked immediately or covered and set aside in a cool place for several hours before baking. If kept in refrigerator, allow to stand at room temperature for a few minutes before baking.
got this recipe here:
http://thanksgiving.allrecipes.com/az/swtpttpiiii.asp
Sweet Potato Pie III
This is a down home fresh sweet potato pie. I hope you enjoy this recipe as
much as my family.
Prep Time: approx. 10 Minutes.
Cook Time: approx. 50 Minutes.
Ready in: approx. 1 Hour .
Makes 8 servings.
Printed from Allrecipes, Submitted by Lisa H.
----------------------------------------------------------
2 cups mashed sweet potatoes
3 eggs, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (9 inch) unbaked deep dish
pie crust
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix the sweet potatoes, eggs,
evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
3 Bake at 350 degrees F (175 degrees C) for 50 minutes,
or until a knife inserted in center comes out clean. Top
with whipped topping or serve warm with vanilla ice cream.
if using for the sweet potato pie or for pecan pie, do not prebake.
whole wheat pie crust:
1 1/2 c whole wheat flour
1/2 tsp salt
1/2 c vegetable shortening
3 tbsp water
Preheat oven to 425 degrees. Mix all ingredients together with a fork. Roll out and put in pie pan. Prick bottom and sides and bake 10-15 minutes.
PUMPKIN MARBLE CHEESECAKE
INGREDIENTS:
Crust:
2 cups finely chopped pecans
1/3 cup butter, melted
Filling:
2-8 oz. pkgs. brand cream cheese, softened
3/4 cup sugar substitute
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
PREPARATION:
CRUST:
1. Combine pecans and margarine; press onto bottom and 1-1/2
inches up sides of 9-inch pie pan and bake for 10 minutes at 350
degrees.
FILLING:
1. Combine cream cheese, 2/3 of total sugar substitute and vanilla,
mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each one is added.
Reserve 1 cup of batter. Add remaining sugar substitute, pumpkin
and spices to remaining batter; mix well.
3. Spoon pumpkin and cream cheese batters alternately over
crust; cut through batters with kinfe several times for marble
effect.
4. Bake at 350 degrees for 55 minutes. Chill and serve.
Servings: 8
Carb Count: Approx. 8 per serving
Sweet Potato Shuffle
3 cups sweet potatoes, cooked & mashed
1 cup Spenda
2 eggs
1/2 stick butter, melted
1 tsp. vanilla
1/2 cup milk
TOPPING:
1 cup pecans
1 cup Splenda
1/2 stick margarine, melted
1/3 cup SGWW pastry flour
Mix sweet potatoes, Splenda, eggs, butter, vanilla and milk. Place in a greased casserole dish (2 qts.). Mix topping ingredients and spread over potato mixture. Pat lightly. Bake 35 minutes at 350 deg.
Sweet Potato Pecan Balls
1 medium sweet potato, scrubbed
2 Tbsp whipped butter
8 pecan halves, chopped
1 or 2 packets artificial sweetener or fructose
1 tsp ground cinnamon
Salt to taste
Preheat the broiler.
Wrap the potato in a paper towel and microwave at full power for 4 to 5 minutes, until soft to the touch. Slice open, remove the pulp with a spoon, and put it into a bowl. While still hot, mix in the butter.
Add the pecans, artificial sweetener or fructose, and cinnamon.
Mix thoroughly and form the mixture into 8 balls about 1-1/2 inches in diameter. Place on a baking sheet that has been sprayed with nonstick cooking spray. Position about 4 inches from the heat source, and broil until somewhat crusty, 2 to 3 minutes. Turn the balls over, and broil for about 2 minutes
more to brown the other side. Sprinkle with salt and serve.
Serves 2 to 4.
Note: Also try these as a side dish with roast turkey. Sweet potatoes are extremely nutritious, containing well over the recommended daily allowance of beta-carotene. Whipped butter contains 30 percent less saturated fat than an equivalent amount of regular butter.
Sugar Busters! Cookbook
pages 338-339
Whole-Grain Rolls
2-3/4 C stone-ground whole-wheat flour
1 tsp salt
1 packet quick-rise yeast
1/3 C olive oil
3/4 C plus 2 Tbsp water
Combine the flour, salt, and yeast in a food processor. Turn the machine on and process for 1 minute to blend. With the machine running, add the olive oil through the feed tube, then slowly add water just until a dough ball forms. (You may not need to use the full amount.) Continue to process for 30 seconds more to knead.
Transfer the dough ball to a large, lightly greased bowl, cover with plastic wrap, and set aside until doubled in size, about 1 hour.
Divide the dough into 8 equal pieces and form each into a ball. Place about 2 inches apart on a nonstick baking sheet. Cover loosely and set aside for about 45 minutes, until doubled.
Preheat the oven to 400 degrees.
Brush the top of each roll with olive oil and bake until browned and crusty, about 20 minutes.
Sugar Busters! Cookbook
Page 357
Savory Sweet Potatoes
5 sweet potatoes, about 3 pounds
1/2 cup canned vegetable broth
5 drops hot pepper sauce
1/2 tsp. ground pepper
1 tsp. dried sage or thyme
Preheat oven to 375*F. Peel and cut sweet potatoes into 1 inch chunks. Place in a 2 quart baking dish and stir in remaining ingredients. Cover with foil and bake 20 minutes, then stir. Bake an additional 20 or 25 minutes or until tender. Garnish with thyme sprigs if desired.
Serves 6
174 calories, 0 gr. fat, 5 gr. fiber, 2 WW Points
Four Cheese Mushrooms
24 large fresh mushrooms, about 2 inches each
8 sun dried tomato halves
1 cup nonfat ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 Tbsp. freshly grated Parmesan cheese
1 Tbsp. snipped fresh basil
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup crumbled feta cheese (2 ounces)
Rinse and drain mushrooms. Remove and discard stems (save for another use). Spray caps with nonstick cooking spray. Arrange in a shallow baking pan, stem side down. Bake in a 350 degree F oven for 12 minutes. Drain any liquid. Meanwhile, cover tomatoes with boiling water; soak 10 minutes. Drain;
coarsely chop. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt, and pepper in a bowl. Turn caps stem side up; fill each with ricotta mixture. Sprinkle feta cheese over tops. (Mushrooms can now be covered and chilled overnight.)
Bake filled caps in a 450 degree F oven for 8 to 10 minutes or until heated through and lightly browned.
Makes 24 caps.
35 calories
2 grams total fat
1 grams sat fat
3 grams protein
0 grams fiber
124 mg sodium
2 grams carbohydrates
1 WW points
Root Beer Float
1/2 cup frozen Vanilla Low-Fat Dairy Dessert (for SB use sugar free)1 (12 oz) can Diet Root Beer
Place half the dairy dessert in a chilled 16 ounce mug.
Pour the root beer over the frozen dessert.
Scoop the remaining dessert on top. Serve immediately.
Serves 1.
One Serving - 2 Points
BACON BROCCOLI CASSEROLE
6 broccoli spears; cooked til tender crisp
6 slices Mozzarella
6 thin slices cooked ham
1 Tbsp butter
6 eggs
1/3 cup water
Place one cheese slice on top of one ham slice and wrap around a broccolispear. Repeat with remaining ham slices.
Melt the butter in a 9" oven proof skillet.
Arrange the ham rolls in a spoke like fashion in the skillet.
Beat the eggs and water together. Pour over the ham rolls.
Bake at 375º for 20-25 minutes or until eggs are set and cooked through. serves 6
BACON BROCCOLI CHEESEBALL
8 oz cream cheese, softened
1 cup finely shredded cheddar cheese
1/2 Tsp pepper
1 cup finely chopped broccoli florets
6 bacon strips, cooked and crumbled
In a mixing bowl, beat cheddar cheese, cream cheese and pepper until blended.
Stir in broccoli.
Shape into a ball and roll in bacon.
Cover and chill.
Yields 1 1/2 cups
WHIPPED TOPPING
1 cup instant milk powder
1 cup ice water
2 tsp vanilla extract
sweetener to taste (optional)
Chill a mixing bowl and beaters well, 15 to 30 minutes.
Into the chilled bowl, measure the milk powder and ice water. Beat, stirring occasionally, until half stif.
Beat in the vanilla extract, then taste. If you wish, add sweetener to taste and beat until stiff. Total beating time will be about 20 minutes.
CHILI CHEESE CHICKEN ROLLS
6 skinless, boneless chicken breasts
2 cups cooked basmati rice
1 can green chilies, chopped
1 cup shredded Cheddar cheese
1/4 cup chopped green onions
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
1 egg, beaten
Whole Wheat Flour
Mix together rice, chili, cheese, onion, and cumin.
Rinse chicken thoroughly, and pat dry. Using a meat mallet, flatten each breast to appx 1/4 inch thick.
Place filling mixture in the center of the flattened chicken breasts. Roll and secure with a toothpick if needed.
Dip each stuffed breast with beaten egg, then dredge in WW Flour and place in a lightly greased 9x13 inch baking dish.
Season with salt and pepper to taste.
Bake at 325º F for 50 minutes, or until juices run clear.
If the breasts dry out too quickly, cover loosely with a piece of foil.
Tuesday morning
taking me 1hr 57 seconds to do it, but at least I went.
I do hope you can find a way to come to DW in Jan but would definitely hope you could stay until Sunday, just a day-we may have to keep you there against your will, not long enough!!!! LMK if you can!
Seriously though, again, I had a nice time and know we will be getting together again soon. Hmmm, those coffee beans, SB doesn't carry flavored coffee beans as far as I know, are you sure they were SB's? If so, I'll have to ask the COFFEE MAN here at home. You'll have to let me know how your pies came out and what those who ate the SF cherry cheesecake thought of it. 
Glad you've decided to join not only us, but in following a great WOE! Don't worry about exercising at this point, more important you feel better first. There are many people on the board who've switched from Atkins to SB and find it a much easier WOE to follow, not to mention healthier. Please don't hesitate to ask questions, we're all more than eager to help answer them best we can. Look forward to getting to know you better!! Once again, WELCOME!
we had shared how My Mom and your GM were cut out of the same mold. I'd like to get to the place where you are, Where it doesn't bother me, But I don't seem to be able to she really knows how to push my buttons.
(I think Not!) Anyway we finally have a court Date for my DD it's Dec 6th. I'm going to be there for her all the way. I guess what I'm getting at is it's in my make up to be a people pleaser, even to my own detrament. Always looking for approveal. anyway that's enough of that. I hope you don't mind my sharing, I've just been so bummed today that I had to chew someones ear off. Sorry
Anyway after reading your post it brought back a lot of pain for me. I don't think that we ever fully recover from stuff like that. 
