Thanksgiving Yummies

So Thanksgiving is over and I used a lot of new, untried recipes this year, trying to make a “healthier” version for my family.  I am happy to say that all the recipes that I used and tried were DELICIOUS!  The whole family enjoyed them.  My favorite I will have to say was the Pumpkin Pie recipe.  I had tried the recipe on the back of the Libby’s can last year and my husband and son weren’t a big fan of it, so it was back to the drawing board this year.  After this year’s recipe, my husband told me to save it as that was a “keeper” as he will tell me when a recipe is good or not.  I did not manage to get a picture of the Pumpkin Pies as they were gone very quickly!  They however looked like normal Pumpkin Pies.

Pumpkin Pie recipe I used:

Skinny Pumpkin Pie

Ingredients:

  • 15 oz canned pumpkin
  • 2 tbsp light butter, softened
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup fat-free milk
  • 1 large egg
  • 2 large egg whites
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet thawed to room temperature

Directions:

Preheat oven to 350°F.  Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer,mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.  Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!  (Or if you are like my daughter and don’t like whipped cream…odd child I tell you!  ;-P)

 

Skinny Sweet Potato Casserole

sweetpotato

Ingredients:

  • 2 lbs sweet potatoes (about 5 medium), peeled
  • 1/2 cup golden raisins
  • 1 tsp agave
  • 1/4 tsp ground cinnamon
  • pinch nutmeg
  • pinch allspice
  • 8 oz can unsweetened crushed pineapple, drained
  • 2 tbsp chopped pecans
  • 1 cup mini marshmallows
  • 1/4 C brown sugar

Directions:

Cut sweet potatoes into large chunks; boil potatoes in a large pot covered with water until potatoes are soft if pierced with a fork. Drain and return to the pot.  Preheat oven to 400°.  Mash the sweet potatoes and add in raisins, agave, spices, brown sugar and pineapple.  Lightly spray a pie dish, casserole dish or even individual ramekins with oil, spoon in sweet potatoes. Sprinkle with pecans and marshmallows. Bake for 15 minutes.

 

Lightened Up Stuffing

Ingredients:

  • 1 (16 oz) loaf french bread, cut into small cubes
  • 2 slices bacon, minced
  • 1 tbsp butter
  • 1 large onion, minced
  • 3 medium stalks celery, minced
  • 8 fresh sage leaves, minced
  • 2/3 cup chopped parsley
  • salt and fresh pepper
  • 1 large egg, beaten
  • 2 cups fat-free chicken broth
  • 1/2 cup water
  • cooking spray

Directions:

It’s best to let the bread sit out overnight to get hard, but if your pressed for time you can put it in the oven at 250° for about 30 minutes, stirring half way until the bread is completely firm.  Preheat oven to 350°.  In a large saute pan over medium heat cook bacon for about 2 minutes.

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Add butter; when melted add onions, celery, parsley, sage, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes

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In  a medium bowl, combine chicken broth and egg.  In a large bowl add bread and combine with sautéed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little water until you have the right consistency.  Spray a casserole with baking spray, add stuffing and bake uncovered 35-40 minutes, or until golden.

 

Cranberry Salad 

Ingredients:

  • 1 bag of cranberries, washed
  • 1/2 C sugar
  • 1 small package of Raspberry or Black Cherry Jello mix
  • 1 package of mini marshmallows
  • 1 small container of Cool Whip, thawed
  • 1 – 8 oz can of Crushed Pineapple, drained

Directions:

Place cranberries in food processor and chop up.  Place chopped cranberries into a large mixing bowl.  Add in sugar, Jello mix, crushed pineapple and combine.

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Add in marshmallows and stir.

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Add in Cool whip and stir.  Cover and refrigerate.

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This is a MUST in our family!  We don’t have a Thanksgiving or Christmas without this recipe.  It is so good that I have to buy several bags of cranberries to freeze for making this throughout the year!

Add lastly,

Homestyle Mac N’ Cheese

This is not necessarily a “healthy” recipe, but it is VERY popular in our family.  Reading the ingredients it seems odd, but it tastes AMAZING!  Definitely a MUST try.  Also this recipe makes a HUGE pan of it, so I usually half the recipe.

Ingredients:

  • 7 oz Macaroni
  • 1/4 C butter
  • 3 Tbsp all-purpose flour
  • 2 C milk (I use skim milk)
  • 1 – 8 oz pkg of cream cheese (I use Neufchâtel cheese)
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  • 2 Tsp Dijon Mustard (I actually add more than this, for my half recipe I made for Thanksgiving, I used 2 Tbsp)
  • 2 C shredded Cheddar Cheese
  • 1 C dry bread crumbs

Directions:

Preheat oven to 400 degrees.  Bring a large pot of lightly salted water to boil.  Add in macaroni pasta and cook 8-10 minutes, drain.  In a large saucepan over medium heat, melt butter and stir in flour.  Mix in milk, cream cheese, salt, pepper, and Dijon mustard.  Continue cooking until sauce is thickened.  Add cooked macaroni and cheddar cheese.  Pour into a 2 qt casserole dish.  Sprinkle bread crumbs over Mac N’ Cheese.  Bake for 15-20 minutes or until golden brown and heated through.

This year for Thanksgiving, I skipped the baking part and my husband wanted to try smoking it since he was already smoking the turkey.  He placed it in the smoker for ~20-30 minutes until lightly browned.  Had a wonderful smoked flavor to it!

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