Feel free to post turkey ideas and recipes for side dishes and desserts. I'm sure we can all benefit from a good Core holiday menu ... with NO regrets!

Jellied Cranberry Sauce

Category: Cranberry Sauce
Serves/Makes: 8 | Difficulty Level: 3 | Ready In: < 30 minutes

Ingredients:
12 ounces bag cranberries
3 1/2 cups water
1 cup equivalent Splenda or other artificial sweetener of choice
1 package cranberry jello

Directions:
Sort through cranberries, tossing out any that are bad. Combine berries and water in a saucepan, and bring to a boil. Reduce heat and simmer until berries burst and are tender. Remove from heat and let cool slightly.

Put berry mix in food processor or blender and pulse to desired degree of puree. Add artificial sweetener and jello mix. Pour into bowl and chill.

anyone have any good ideas for appatisers? I have the meal pretty much figured out but I have to prepare all the appatizers and I have no idea....other than the ussual, veggie tray.

Here are a few ideas:

deviled eggs
veggies with FF dip
fruit with FF fruit dip (I'm sure there's a good recipe out there somewhere)
small tomatoes stuffed with tuna salad
guacamole
mini quiche made with eggs, spinach, FF cheese

I'm sure there are others. I'll keep thinking.

sorry i didnt see this earlier Kathy but a good Ff dip is ff plain yogurt mixed with some ff cool whip is pretty tasty and very fresh tasting

CORE EGGNOG

6 cups of skim milk

1 cup of Egg Beaters (or your favorite comparable product)

Sweetener to taste (Use the pink stuff, the blue stuff, the yellow stuff AND if you use the real stuff, be sure and measure carefully and remember to count those added calories! Real sugar will blow up anyone except ants when used in high quantities!)

2 teaspoons of real vanilla extract (Rub a little behind your ears and live a little!)

2 teaspoons of rum extract

Ground nutmeg and cinnamon (or you can use a bit of pumpkin pie spice)

--from Diet bites site

Heat the milk, Egg Beaters and sweetener in the microwave on high until thickened, stirring every minute or so. You can also use your stove if you prefer. Remove from microwave or stovetop and stir in the remaining ingredients. Next, cover the mixture very tightly with plastic wrap and chill. Sprinkle with additional nutmeg and cinnamon if desired. You can even add a dollop of nonfat, sugarfree topping for an added treat!

Easy Egg Nog

6 cups ff milk

1 (8 oz) container egg substitute

½ cup splenda

1 tsp rum extract

Ground Nutmeg or cinnamon

In large bowl, combine milk, egg substitute, splenda and extracts; stir until splenda is dissolved. Cover, refrigerate until ready to serve. Pour into glasses and sprinkle with nutmeg or cinnamon.

Oven-Crisped Potato Latkes (2 WW points)

From the pages of EatingWell, The Magazine of Food & Health Print - Full Page

A traditional latke recipe may call for as much as 1 cup of shortening for frying. We use a nonhydrogenated fat (peanut oil or olive oil) and just 3 tablespoons of it. There's plenty of onion and shallot for flavor, and starting the cooking on the stovetop and finishing it in the oven results in crispy and delicious latkes. They're something of a miracle, with 75% less fat and 61% fewer calories than the original recipe. Serve with applesauce and horseradish cream.

1 ½ pounds russet potatoes, scrubbed and shredded (about 2)
1 medium white onion, shredded
2 medium shallots, minced (about ¼ cup)
1 teaspoon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces
½ teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided Preparation Tip:
Shredding the potatoes and onions in a food processor as opposed to a box grater makes this recipe faster.

1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.

2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.

3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place ¼ cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 ½-inch cake. Cook until crispy and golden, 1½ to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Makes 12 latkes.
Per latke: 108 calories; 4 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 16 g carbohydrate; 3 g protein; 2 g fiber; 204 mg sodium. nutrition bonus: Vitamin C (20% daily value).
www.eatingwell.com

Barbo's All Year Long Potato Latkes (pancakes)CORE HE
Makes 8 large potato pancakes
Serving is 2 pancakes

12 oz. frozen shredded potatoes (defrost)
1/4 c. dehydrated onions (place in 1 c. water to let hydrate then drain)
2 eggs
1 tsp. salt
1/4 - 1/2 tsp. black pepper
1/4 c. Wondra flour leveled off 2Points
3/4 tsp. baking powder
2 tbs. plus 2 tsp. healthy oil, ie., safflower etc.= 8 tsp.(reserve 2 tsp.)

Place everything into food processor and pulse until all is mixed well.
Heat a large skillet and when oil is hot add pancake batter. This will make
8 large cakes. I fry 6 at a time in my skillet, reserving 2 tsp. for
the last two pancakes. They should NOT touch each other. Fry until golden
brown on each side. Place in baking dish not touching and let stay warm
in oven while you are preparing the final two.

Serve with fat free sour cream and sugar free apple sauce or spicy apples.

CORE Divide the two points between the 8 cakes.

Serving is 2 large pancakes. This will give you your healthy oil for the day.

this looks good, melissa. i printed it for when i go back on core. thanks for posting.

Sweetened Condensed Milk - Make Your Own
Make your own Sweetened Condensed Milk for recipes

Jo's Sweetened Condensed Milk
JoAnna Lund, Healthy Exchanges

1/2 cup water -- cold
1 1/3 cup non fat dry milk powder
1/2 cup Splenda (or 12 packets Splenda)

Place cold water in a 2 cup glass measuring cup.

Stir in dry milk powder until mixture makes a smooth paste.

Cover and microwave on High for 45 - 60 seconds or until mixture is very hot, but not to the boiling point.

Stir in Splenda. Mix well to combine. Cover and refrigerate for at least two hours before using it. Best if make 24 hours in advance before using.

Will keep up to 2 weeks in refrigerator. Use in any recipe that calls for sweetened condensed milk.

Makes equivalent of one 12 fluid ounce can of commercial brand.

(originally posted by annisid)

core egg nogg

i got this from bcb.


Growing up, my mom always made homemade eggnog. I think the only thing not core in it was the sugar and that could be easily substituted with splenda or fructose. It was basically milk(use skim), sugar, egg, cinamon, nutmeg and vanilla. She never had an exact recipe. She just mixed it and tasted it until it was right. I have been tempted to make it, but I don't like the thought of raw egg in my milk. I didn't know then what I do now (salmonella). It doesn't taste thick like the store bought eggnog though. I prefer it this way, probably since I grew up on homemade eggnog.
__________________

1 PT FUDGE!!!!

i got this at bcb today.

Fudge - Unpudged - 1 point
Ingredients:

2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature



Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.


Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
* 1 Point!

POUND CAKE

Cooking spray
1 teaspoon all-purpose flour
1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated orange rind
2/3 cup fresh orange juice
1/4 cup vegetable oil
4 large egg whites

1. Preheat oven to 350 degrees.

2. Coat bottom of an 8 1/2-x 4 1/2-inch pan with cooking spray; dust with 1 teaspoon flour, and set aside.

3. Combine 1 3/4 cups flour, sugar, baking powder, and salt. Combine orange rind, juice, and oil; add to flour mixture. Beat at medium speed of a mixer until smooth (batter will be thick).

4. Beat egg whites at high speed of a mixer until stiff peaks form. Fold one third of egg whites into batter; gently fold in remaining egg whites.

5. Pour batter into prepared pan. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Yield: 16 servings

Serving size: 1 slice

Points: 3

...from WW's SIMPLE GOODNESS, p. 83

SINGLE SERVE POUND CAKE
from Healthy Exchanges Newsletter

2 tablespoons fat free milk
1 teaspoon distilled white vinegar
1 tablespoon + 1 teaspoon reduced calorie margarine
1 tablespoon Land O Lakes no fat sour cream
1/2 cup granular Splenda
2 eggs or equivalent in egg substitute
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon vailla extract

Preheat oven to 350 degrees. Spray 2 (12-oz.) custard cups or ramekins with butter flavored cooking spray. In a small bowl, combine milk and vinegar. Set aside. In a medium bowl, combine margarine and sour cream. Add Splenda and eggs. Mix well using a wire whisk until mixture is fluffy. Gently stir in flour, baking soda, and milke mixture. Fold in vanilla extract. Evenly spoon batter into prepared custard cups. Place cups on a baking sheet and bake for 20 to 25 minutes or until cakes test done in center. Place cups on a wire rack and let set for 5 minutes. Carefully remove "pound" cakes from cups and continue cooling on wire rack.

Serves 2 - Each serving equals:

189 Calories, 5 g Fa, 6 g Pr, 30 g Ca, 231 mg So, 57 mg Cl, 1 g Fi
DIABETIC: 1 St. 1 Mt. 1 Fa