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Old 10-30-2008, 09:33 AM   #16  
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Join Date: Apr 2004
Location: Upstate NY
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Height: 5'11"


Originally posted by 1oftheLuvs:

The South Beach Diet - Parties & Holidays Cookbook has what sounds like a really good Thanksgiving menu in it... If you are interested in any of the recipes, I posted them in the recipe forum...

Turkey Sausage and Pear Stuffing – Phase 2

Cranberry-Orange Compote - Phase 2

Green Beans with Garlic and Lemon – Phase 1

Cider-Roasted Sweet Potatoes – Phase 2

Cauliflower Mash – Phase 1

Last edited by CyndiM; 11-21-2010 at 06:34 AM.
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Old 10-30-2008, 09:35 AM   #17  
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Default Sausage and Mushroom Stuffing

Originally posted by rdw1:

Sausage and Mushroom Stuffing

4 onions, thinly sliced
2-4 tbs. olive oil
4 c. mushrooms
salt and pepper
1/2 c. chicken broth
2 tbs. butter
2 lbs. sausage
tarragon or sage

Sautee onions in olive oil until carmelized. Turn up heat and add mushrooms. Sautee until crisp around edges. Season with salt and pepper. Turn heat on high and add broth. Let simmer 10 minutes. Add butter 1 tbs. at a time. Remove from heat and set aside. Brown sausage. Add mushroom mixture and tarragon or sage as you desire. Combine well. Bake like regular dressing.

Of course we will all make our SBD substitutions
I will prob only use 1 onion, crimini mushrooms, veggie sausage and for the special occasion a bit of butter to mix with olive oil.... and I will season with bells seasoning... but still the same gist

Last edited by beachgal; 10-30-2008 at 09:36 AM.
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Old 10-30-2008, 09:36 AM   #18  
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Default Bulgur Stuffing

Originally posted by Pam920:

Bulgur Stuffing
I can low sodium chicken broth
I cup bulgur
I small onion, diced
3 or 4 large mushrooms, chopped
1 stalk celery, chopped
2 T. olive oil
2 turkey sausage
salt & pepper

I make the bulgur in the chicken broth and set aside. Saute onions and celery in oil. I remove the casing from the sausage and brown. Mix everything together and bake at 350 for 30 minutes.
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Old 11-15-2010, 11:00 AM   #19  
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Location: Springfield, IL
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Height: 5'3"


Green Bean Casserole - PH2

Kosher salt
1 1/2 pounds fresh French green beans, ends trimmed
4 tablespoons Smart Balance, divided
2 tablespoons finely chopped Vidalia onion
4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons whole wheat flour
1 cup (8 ounces) LF sour cream
Freshly ground black pepper
1 1/2 cups All Bran Complete Wheat Flakes
1/2 pound grated LF mozzarella cheese

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.

Melt 2 tablespoons of the Smart Balance in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.

Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of Smart Balance in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
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