ALMOND FLOUR PIE CRUST Submitted by Chris Stanley Mix 1 1/2 c. almond flour, 1/4 c. splenda, 6 tbs.

melted butter. form in pie pan. Bake 350* app. 13 minutes or golden brown. Fill with favorite fillng. Can also be used for baked cheese cake bottom.

Banana croquette. Submitted by Eric Henley

100 calorie desert.

Mix Miracle Whip, sugar and milk. Cut bananas in half, cover with mixture, then cover with crushed peanuts.

A Kentucky must have at every holiday

Submitted by Wanda Hase, A healthy alternative to traditional stuffing!

Carmel Apple Fruit Salad Submitted by Donna Brincks 1 can crushed pineapple in its own juice 1 small box of fat free, sugar free butterscotch instant pudding Mix pineapple with juice and pudding

Add: 1- 8 oz. light cool whip cup chopped nuts 4 to 5 apples chopped

Makes a large bowl, and is very good !

Cauliflower Mashed Potatos

Submitted by Tim La Fond Serves 4

Ingredients
1 head cauliflower 1 clove garlic 1 leek, white only, split in 4 pieces 1 tablespoon soft-tub margarine, nonhydrogenated Pepper to taste

Directions
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.

CHOCOLATE DREAM CAKE

Submitted by Valerie Knetzger

C. unsweetened cocoa powder C. sugar C. boiling water 1 pkg (16oz) angel food cake mix 1-1/4 C. water

1T. instant coffee powder 1-1/2 C. skim milk 1 pkg (1-1/3-oz) whipped topping mix 1 pkg (1.4oz) sugar-free instant chocolate pudding mix

Preheat oven to 350F. Line a 10x15 jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm. Prepare cake mix per package directions using 1-1/4 cup water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool. In a medium bowl, dissolve coffee in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes. Cut cake crosswise into thirds. Cover each layer with topping. Stack and chill 2 hours. Serves 10. Per slice: 261 cal, 1.5 g fat (5% of cal), 427 mg sodium

Submitted by Melissa Byrne

"This is a family favorite that I have been making for years instead of the basic cranberry sauce."

Pass the... Cranberry-Pear Sauce Cranberries are weight-loss superstars. Submitted by Bonnie Potoczny Holz 1/2 cup sugar 12 oz fresh cranberries 3 Bosc pears, peeled, cored, and chopped 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves

1. In a large saucepan, bring 1 cup water, sugar, and 1/4 teaspoon salt to a boil. Stir well. 2. Add cranberries, pears, cinnamon, nutmeg, and cloves; stir well to combine. Reduce heat to low and simmer for 25 to 30 minutes, until cranberries burst. 3. Remove from heat. Serve at room temperature or chilled.

Makes 8 servings

Per 1/3-cup serving: 112 cal, 0 g fat (0 g sat), 29 g carbs, 62 mg sodium, 4 g fiber, 0 g protein

Frozen Fruit Salad

Submitted by Tracy Morris 1 container of fat free cool whip cup fat free miracle whip 2 large bananas chunked up 1 red apple diced with skin 1 green or yellow apple diced with skin 1 can mandarin oranges in own juices 1 can fruit cocktail in own juices c maraschino cherries cut in half 1 cup coconut chopped small 1 cup sliced strawberries c chopped nuts Combine all ingredients, place in a 9x13 freezer pan (something similar to Tupperware/Rubbermaid) Cover and place in freezer over night Cut in squares and serve frozen next day *can also be frozen in a plastic bowl: and scooped like ice-cream

Fruit Turkey Submitted by Bernadetta Targosz Every year I make a fruit turkey. The kids love it and packing in fresh fruit is much healthier than packing in pumpkin pie I will post pictures after Thanksgiving as I will not be making this until then. Ingredients: 1 honeydew melon 1 brown pear -a red pepper -green grapes -red grapes -cantaloupe in chucks -red apple in chunks 2 blueberries Bunch of skewers Basically you will be making mixed fruit s shish kabobs alternating grapes, cantaloupe, and apples. You can really use any fruit you like. Once you have at least a dozen shish kabobs you can assemble your fruit turkey. Take your honeydew melon and slice a small piece off so that you have a secure flat platform for it stand. Than place the brown pear UPSIDE down where you feel the turkeys head would go and secure with two skewers and nip off the ends so it looks clean. Then add the blueberries for eyes also securing this with skewers or toothpicks. You can substitute with olives, raisins, etc. Then add the piece of red pepper vertically for the snood and you can make feet out of the red paper as well. Finally add the fruit shish kabobs all the way around in a fan like shape. I have attached a image from Google as this will help to give the reader with the instruction. I will post a picture of my fruit turkey after the holiday.

Submitted by Joy Kuepper

Green Bean Casserole

Submitted by Virginia Armas

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

Makes: 6 servings, about 3/4 cup each Active Time: 30 minutes Total Time: 45 minutes

INGREDIENTS
3 tablespoons canola oil, divided 1 medium sweet onion, (half diced, half thinly sliced), divided 8 ounces mushrooms, chopped 1 tablespoon onion powder 1 1/4 teaspoons salt, divided 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground pepper 2/3 cup all-purpose flour, divided 1 cup low-fat milk 3 tablespoons dry sherry, (see Ingredient Note) 1 pound frozen French-cut green beans, (about 4 cups) 1/3 cup reduced-fat sour cream 3 tablespoons buttermilk powder, (see Ingredient Note) 1 teaspoon paprika 1/2 teaspoon garlic powder

PREPARATION
1. Preheat oven to 400F. Coat a 2 1/2-quart baking dish with cooking spray. 2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often,
until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

3.

4.

TIPS & NOTES

Ingredient notes: Don't use the high-sodium cooking sherry sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines. Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

NUTRITION
Per serving: 212 calories; 10 g fat ( 2 g sat , 5 g mono ); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium. Nutrition Bonus: Calcium (16% daily value). Carbohydrate Servings: 1 1/2 Exchanges: 1/2 starch, 1 vegetable, 2 fat

Submitted by Ron Timm

Green Beans with Mushrooms and Crisp Onion Crumbs

Submitted by Kathy Avalos, Good recipe that uses fresh green beans and mushrooms.

Weight Watchers Recipe

Ratings (357)

3PointsPlus Value
Prep time: 15 min Cook time: 15 min Other time: 0 min Serves: 8

A fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too.
Ingredients
2 Tbsp unsalted butter, divided 3/4 cup(s) panko breadcrumbs 2 Tbsp dehydrated onion flakes, minced variety 3/4 tsp table salt, divided 2 spray(s) cooking spray 1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half 1 pound(s) button mushrooms, thinly sliced

Instructions

To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.

Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; saut until vegetables are lightly browned and tender, about 6 minutes.

Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.

2013 Weight Watchers International, Inc. 2013 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Take butterflyed venison tenderloin, put bacon in middle of it. And then put a toothpick through it to hold it together and grill the way you like it. It is very tender. ~ Submitted by dmoeller For Thanksgiving I make gluten free bread and use all gluten free products. My family adjusted well to it due to the fact that I have celiac disease and I have to eat everything gluten free. ~ Submitted by Tracey Geiger Here is a veggie tray idea to have available before eating the big meal! ~ Submitted by Kevin Vandeyacht

We always some type of dish with broccoli in it, but it was always covered in cheese and cream of mushroom soup. This year we are changing it up a bit: Submitted by Sandra Pellock-Peters 2-4 TBSP Olive Oil 2 Heads of broccoli 1 head of Cauliflower 1 to 2 packs of Asparagus 1 clove of Garlic (cut small) 1/2-1 Cup of Shredded Parmesan Cheese

In a deep pan coat with Olive Oil. Clean and cut up all of the veggies into bite-sized pieces. Place them in the pan and turn them until they are all coated with the Olive Oil (add more oil if desired). Cover the pan and place in Oven or on a grill at 400 degrees for 15-20 minutes, depending on the tenderness desired. Remove the cover and sprinkle the Parmesan Cheese and place back in the oven/grill, uncovered for an additional 5 minutes. Serve hot and enjoy! Happy Thanksgiving.

My own recipe: Submitted by Lydia Palafox 1 can of tuna 1/4 head of lettuce 1 tomato 2 Jalapenos Mayo (to taste) Chop up all the ingredients add the tuna and mayo to taste...eat with unsalted crackers. All of our past Thanksgiving celebrations have included green bean casserole which is high in not only fat and calories but very high in sodium content. This year, I am going to make green bean almondine instead of the casserole. All it takes is green beans and roasted, unsalted and sliced almonds. No butter and no salt means a lot less calories, fat and sodium as well as a boost of protein! I love Thanksgiving just not the food coma after from all of the fat! ~ Submitted by Nicole Boughton

Natural Fruit Salad You will need: watermelon, musk melon, red grapes, white grapes, sliced non-sweetened pineapple cut to chunks left overnight in natural juices. Mix all together and enjoy! ~ Submitted by Cynthia Boomershine

Healthy Dip: Submitted by Kim Haney

Instead of using dip seasonings with lots of added sodium/salt/fat & regular sour cream, use the following: 2 3 Tablespoons (or to taste) Mrs. Dash-many varieties to choose from with no salt added (I suggest Onion/Herb or Garlic/Herb) 1 small container Sour Cream-light or fat- free variety

Mix/Blend well & Chill for at least 1 hour, you may top with chives or green onions Instead of serving with chips: Serve with vegetables (cauliflower, carrots, celery, broccoli) are my choices Or serve with pita chips, less fat & calories than regular chips

I use cauliflower instead of potatoes mash them like you would regular potatoes add any spices you like they taste just like mash potatoes ~ Submitted by Toni Gebo

I Can't Believe It's Not Sweet Potato Casserole

Submitted by Christine Olson I found this recipe and tried it and it is very good. Low in fat and calories, too.
Prep Time: 20 min Cook Time: 1 hr 0 min Level: Easy Serves: 8 servings

Ingredients

8 cups peeled and cubed butternut squash 2/3 cup light vanilla soymilk 2/3 cup sugar-free pancake syrup 1/2 cup granulated no-calorie sweetener (recommended: Splenda) 1/2 teaspoon salt 1 cup fat-free liquid egg substitute 1 teaspoon vanilla extract 2 teaspoons cinnamon 2 cups miniature marshmallows

Directions Preheat the oven to 350 degrees F. Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked). With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir. Cook's Note: Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early. Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes. Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

PER SERVING (1/8th of casserole): 142 calories, <0.5g fat, 263mg sodium, 33g carbs, 3g fiber, 12.5g sugars, 5g protein

Low Point dressing for Thanksgiving Submitted by Brenda Kussow This is a recipe I received years ago through Weight Watcher. 3 cups of chopped celery 1-1/2 cups chopped onion Saute in pan until transparent in a pan with butter or garlic flavored Pam or reduced sodium chicken broth. Brown 1lb of ground round, drain then crumble it in with the veggies, set aside. Season to taste. Take 5 cups of reduced sodium chicken broth bring to a boil, add two bags of Brownberry sage and onion breadcrumbs. Coat them until moistened then take the veggie and ground round mixture and add to moistened breadcrumbs. Bake at 350 degrees until warm...serves 22 - 3/4 cup servings

Mandarin Orange Jello Submitted by Betty Jo Webb Yukon plant Make 2 (two) .30 oz boxes of Sugar Free Jello as directed on package use any flavor you like. Add to Jello, 2 (two) 11 oz cans of Mandarin oranges (drained) Pour into a 13x9 dish and allow to setup Make another 2 boxes of SF Jello (any flavor) as directed above but once complete, leave it in a mixing bowl and place in the refrigerator. Check periodically to see if starting to set up. As soon as it starts to thicken (do not allow to setup completely), add an 8oz container of Sugar Free Cool Whip to the bowl and whip until completely blended. (Use an electric mixer as it will give the best results.) Pour this mixture on top of the Jello with the oranges (make sure it is set up before doing so) and then refrigerate for a few hours. The cool whip mixture will set up to a firm mousse type texture. This is a great alternative to sugary desserts!

Onion Roasted Sweet Potatoes Submitted by Leigh Vavrik This Recipe is real simple I got this off Allrecipes.com a few years back & saved it in my online recipe box. Ive never liked the sweetness or unhealthiness of the butter and marshmallow Thanksgiving sweet potato staple so I now go with this healthier savory alternative

Rated: Submitted By: Jessica Schumacher Photo By: Violet Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 8

"Here's an alternative to all those extra sugary sweet potato recipes!"

INGREDIENTS:
2 (1 ounce) packages dry onion soup mix 2 pounds sweet potatoes, peeled and diced 1/3 cup vegetable oil

DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C). 2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well
coated.

3.

Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
ALL RIGHTS RESERVED 2013 Allrecipes.com Printed from Allrecipes.com 11/25/2013

Paleo Pumpkin Pie Submitted by Ryan Angell 1 (15 ounce) can pumpkin puree (or 1 cup homemade pumpkin puree) 3 eggs cup coconut milk cup honey 1 teaspoon cinnamon teaspoon nutmeg 1 Paleo Pie Crust, unbaked

1.In a food processor combine pumpkin puree, and eggs 2.Pulse in coconut milk, honey, cinnamon, and nutmeg 3.Pour filling into Paleo Pie Crust 4.Bake at 350 for 45 minutes 5.Allow to cool then refrigerate for 2 hours to set up

Paleo Pie Crust 2 cups blanched almond flour teaspoon celtic sea salt 2 tablespoons coconut oil 1 egg 1.Place flour and salt in food processor and pulse briefly 2.Add coconut oil and egg and pulse until mixture forms a ball 3.Press dough into a 9-inch pie dish

4.Bake at 350 for 8-12 minutes

Pear, Prosciutto & Hazelnut Stuffing

Submitted by Michelle Hunter This recipe was found
at: http://www.eatingwell.com/recipes/pear_prosciutto_hazelnut_stuffing.html : I may make this year round it looks so good

Makes: 12 servings, 2/3 cup each Active Time: 1 hour Total Time: 2 1/4 hours

Ingredients

3 teaspoons extra-virgin olive oil, divided 4 ounces prosciutto, thinly sliced, cut into ribbons 2 cups onion, chopped 2 cups diced fennel bulb 1/4 cup minced shallot 2 teaspoons minced fresh sage 2 teaspoons minced fresh thyme 1 teaspoon minced fresh rosemary 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes 2 Bosc pears, ripe but firm, chopped 1/3 cup chopped flat-leaf parsley 1/3 cup chopped hazelnuts, toasted 1 14-ounce can reduced-sodium chicken broth 1/4 teaspoon salt Freshly ground pepper, to taste

Preparation
1. Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel. 3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil. 4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Tips & Notes

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day. Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250F until crisped and dry, about 15 minutes. Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition
Per serving: 176 calories; 5 g fat ( 1 g sat , 2 g mono ); 8 mg cholesterol; 29 g carbohydrates; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium. Carbohydrate Servings: 1 1/2 Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Pumpkin Brulee Cheesecake Submitted by Abe Dickenson Recipe courtesy Food Network Kitchens Prep Time:15 minInactive Prep Time:-- Cook Time:1 hr 20 minLevel:-- Serves:12 servings. Ingredients 8 sheets honey graham crackers 1 tablespoon unsalted butter, melted 12-ounces 1/3rd less fat cream cheese, at room temperature 1/2 cup light brown sugar, packed 1/3 cup plus 3 tablespoons granulated sugar 1/2 teaspoon kosher salt 2/3 cup low-fat (2%) Greek style plain yogurt 2 large eggs, at room temperature 2 large egg whites, at room temperature 1 15-ounce can pumpkin puree 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon vanilla extract Directions

Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely. Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack. Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight. Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds. Per serving: Calories: 228; Total Fat 9 grams; Saturated Fat: 1 gram; Protein: 6 grams; Total carbohydrates: 31 grams; Sugar: 22 grams Fiber: 2 grams; Cholesterol: 34 milligrams; Sodium: 154 milligrams Notes You can brulee the cheesecake up to about 1 hour before serving, but any longer than that and the sugar will become soft. Copyright 2012 Television Food Network, G.P. All rights reserved or Talent

Pumpkin Fluff
Submitted by Tim Castor
Community Posted Recipe
Posted on 11/16/2011 by twetsch1

Ratings (54) Rate it

2PointsPlus Value
Track
Prep time:N/A

Cook time:N/A Other time:N/A

Serves: 6

Recipe Read All Reviews (49)

Ingredients
15 oz canned pumpkin 1 item(s) Jell-O Sugar Free Pudding Snacks Vanilla pudding 8 oz Cool Whip Whipped Topping Free cool whip 1/8 tsp pumpkin pie spice 1/8 tsp vanilla extract

Instructions

canned pumpkin - not pie mix pumpkin pie spice is

actually to taste - combine in order chill 1 hour 1 cup is a serving

Pumpkin Muffins

Submitted by Amanda Faust cup Vegetable Oil cup White Sugar 2 eggs cup Canned Pumpkin cup Water 1 cup Flour tsp Baking Powder tsp Baking Soda tsp Ground Cloves tsp Ground Cinnamon tsp Ground Nutmeg tsp Salt cup Chocolate Chips (optional) 1. Preheat oven to 400 2. Mix sugar, oil, and eggs. Then add pumpkin and water. Mix remaining ingredients. Stir in chocolate chips. 3. Fill muffin cups with two thirds batter. 4. Bake 20-25 minutes.

Pumpkin Soup Submitted by Kristan VanderWeide Serves 4

Ingredients
o 3/4 cup water, divided o 1 small onion, chopped o 1 can (15 ounces) pumpkin puree o 2 cups unsalted vegetable broth o 1/2 teaspoon ground cinnamon o 1/4 teaspoon ground nutmeg o 1 cup fat-free milk o 1/8 teaspoon black pepper o 1 green onion top, chopped

Directions
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let onion dry out. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil. Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Nutritional analysis per serving

Serving size: About 1 cup Calories 73 Sodium 51 mg

Total fat Saturated fat Trans fat Monounsaturated fat Cholesterol

1g trace 0g trace trace

Total carbohydrate Dietary fiber Sugars Protein

13 g 3g 0g 3g

Pumpkin Spread Submitted by Theresa West

Ingredients Spread: 8 ounces low-fat cream cheese (room temperature) 3/4 cup of canned pumpkin (unsweetened, unsalted) 3 tablespoons sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon vanilla Serve with: 6 apples sliced Directions Mix all ingredients for the spread together in a mixing bowl by hand or with an electric mixer (medium speed). Serve with apple slices for dipping.

Red Lentil Dal Recipe Submitted by Gurmeet Singh I love lentils and we cook about 4-5 time a week. Lentils are the fastest and easy to prepare food for mothers, while being the most popular ingredient in Indian kitchens. These daals (lentils) can reduce your chances of a heart attack, stabilize sugar count and help in weight loss. Lentils are a bona fide belly flattener. They're high in protein and soluble fiber, two nutrients that stabilize blood sugar levels. Eating lentils helps prevent insulin spikes that cause your body to create excess fat, especially in the abdominal area. Prep time: 10 minutes Cook time: 30 minutes Yield: Serves 4. INGREDIENTS 1 cup red lentils (orange lentils will work as well) 3 cups water 3 plum tomatoes 2 teaspoons grape seed, vegetable, canola or other high-heat oil 1/2 cup white or yellow onion, finely chopped 2 medium cloves garlic, finely chopped and made into a paste* 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and (if available) 1/2 tsp fenugreek seeds 1 bay leaf 1 teaspoon turmeric 1 teaspoon kosher salt plus more to taste 1 lime, juiced (equal to about 2 tablespoons fresh lime juice) 8 sprigs cilantro, de-stemmed and chopped

*To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like. METHOD

1 Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

2 While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

3 After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.

4 To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro. *Serve with basmati rice or naan bread. For more information visit: http://www.simplyrecipes.com/recipes/red_lentil_dal/ For more information visit: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

Roasted Brussels Sprouts Submitted by Sal Lazaro Original recipe makes 6 servings Change Servings

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions 1.Preheat oven to 400 degrees F (205 degrees C). 2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. 3.Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately

This is a healthy recipe: Sal Lazaro

Sauted Brussels Sprouts with Bacon & Onion Submitted by Robin Miller Muscatine, Iowa You will need: 2 1/2 pounds of Brussels Sprouts, trimmed 4 slices of bacon 1 tablespoons of Extra-Virgin Olive Oil 1 Large Onion diced 4 sprigs of thyme 2 teaspoons of thyme leaves 1 teaspoon of salt Freshly ground pepper to taste 2 teaspoons lemon juice (this is optional)

Preparation: Bring a pot of water to a boil. (if sprouts are small cut them in half if not cut them in quarters) cook the sprouts until barely tender about 3-5 minutes. In skillet cook bacon until brown NOT crisp 3-6 minutes and drain on paper towel. Pour out all but 1 tablespoon of bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook stirring often but do not brown them just until soft. reduce heat if necessary about 4 minutes. Stir in thyme sprigs, salt, pepper. Increase heat to medium high, add the Brussels sprouts and cook tossing/stirring occasionally until tender and warmed through about 3-4 minutes. Remove the thyme sprigs, add bacon, thyme leaves and lemon juice (if using) and toss. Very delicious and healthy.

Skinny Margaritas

http://cookieandkate.com/easyrecipe-print/5905-0/

Skinny Margaritas
Submitted by Brian Mumau Super fresh, skinny margaritas made with fresh lime juice, orange juice and agave nectar. The best margarita youll ever have! Author: Cookie and Kate Recipe type: Cocktail Serves: 1

Ingredients
Kosher salt or coarsely ground sea salt 2 ounces (1/4 cup) silver tequila 1 1/2 ounces (3 tablespoons/about 1 1/2 small limes) fresh lime juice 1 ounce (2 tablespoons/about 1/2 of a medium orange) fresh orange juice 1 teaspoon light agave nectar 1 lime wedge or round, for garnish

Instructions
1. Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside. 2. Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

Notes
Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrn. Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance. Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (thats a great tip I picked up from a recent issue of Bon Appetit). If youd prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass. Want to make a pitcher of margarita? For 10 drinks (about 45 ounces, or 5 1/2 cups), combine 2 1/2 cups silver tequila, generous 1 3/4 cup fresh lime juice (around 15 limes), 1 1/4 cup fresh orange juice (about 5 medium oranges) and 3 tablespoons plus 1 teaspoon light agave nectar. Mix well, and add ice. Don't forget to garnish your rims with lime rounds and coarse salt.

Nutrition Information
Serving size: 1 Calories: 184 Carbohydrates: 12 grams Sugar: 9 grams
Recipe by Cookie and Kate at http://cookieandkate.com/2012/fresh-margaritas/

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11/25/13 2:16 PM

Spinach Salad with Dried Cranberries, Almonds, and Goat Cheese

Submitted by Shannon Sterkis

(Makes 4 servings) 5-6 oz. baby spinach leaves 1/4 cup dried cranberries 1/4 cup sliced almonds 2-3 oz. goat cheese (the type that comes in a log like Montrachet or Chevre) Dressing: 1 T white balsamic vinegar (could use regular balsamic) 1/2 tsp. Agave nectar (could use Splenda or honey) 2 T olive oil pinch of salt Wash spinach if needed and spin dry, then place in large bowl. Whisk together balsamic vinegar, agave nectar and salt, then whisk in olive oil. Toss spinach leaves with dressing. Arrange spinach on individual serving plates and sprinkle each salad with dried cranberries, sliced almonds, and goat cheese. Serve immediately.

Ingredients 9 (4 1/2 ounces) low-fat graham crackers 1/2 cup(s) old-fashioned rolled oats, not quick-cooking or steel-cut 2 tablespoon(s) sugar, plus 1/2 cup, divided 1/4 cup(s) all-purpose flour, plus 3 tablespoons 3 tablespoon(s) all-purpose flour 2 tablespoon(s) unsalted butter 3 tablespoon(s) nonfat milk 8 ounce(s) nonfat cream cheese, at room temperature 8 ounce(s) reduced-fat cream cheese, (Neufchatel), at room temperature 1/2 cup(s) squash puree 2 large eggs 1 teaspoon(s) vanilla extract 1/2 teaspoon(s) ground cinnamon 1/4 teaspoon(s) salt

Submitted by Katie Carr

Squash Cheesecake Bars

Directions Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes. Meanwhile, reduce oven temperature to 325 degrees. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt

and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars. Nutritional Information(per serving) Calories 146 Total Fat 6g Saturated Fat 3g Cholesterol 37mg Sodium 209mg Total Carbohydrate 18g Dietary Fiber -Sugars -Protein 5g Calcium 0 Serves: 10 Total Time: 4 hr Prep Time: 45 min Cook Time: 35 min

Side Dish Sweet Carrots Submitted by Sharon Swatscheno This is a new recipe that I am going to try this Thanksgiving. Simple to make. Ingredients
1/2 cup water 1/4 teaspoon salt 2 cups shredded carrots 1 teaspoon trans-free margarine Sugar substitute, to taste 1 teaspoon lemon juice 4 tablespoons fresh parsley, chopped

Directions
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley. Serve immediately.

Nutritional analysis per serving

Serving size: 1/2 cup

Calories

40

Sodium

167 mg

Total fat

1.5 g

Total carbohydrate

6g

Saturated fat

trace

Dietary fiber

2g

Monounsaturated fat

0.5 g

Protein

1g

Cholesterol

0 mg

SWEET POTATO STRUDEL Sweet Potato Strudel - Delicious cheat-free treat! Sweet potatoes consistently show up on your meal/diet plan, so why not jazz them up and make a dessert out of them? That way, you can conquer that sweet tooth while sticking to your plan. OK, so you might need to pull a bit of protein and fat from another meal but were talking measly calories here for a scrumptious dessert! The sweet potato, sweet maple syrup and cinnamon combined with the salt and savory coconut oil create a taste that is out of this world!

Keeping our bodies in shape is hard work and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. Thats what Im here for! Ill take the guesswork away from you and bring you new recipes each and every week! Its all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! Its all here for you and ready to go. Each Allis Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, lets make it happen~ Submitted by Rosa Yanez Ingredients:

8 oz. raw sweet potato 2 TB sugar-free maple syrup 1 tsp. coconut oil 2 tsp. vanilla extract pinch sea salt 2 tsp. cinnamon 1-2 packets stevia (or your favorite sweetener) 6 walnut halves 1 scoop vanilla protein powder

How to Prepare

1. Bake or microwave sweet potato until it is soft and tender all the way through. Peel off skin. 2. Put into a mixing bowl and add coconut oil. Mix well. 3. Add protein powder and mix thoroughly until smooth. 4. Next add all remaining ingredients and stir thoroughly to ensure all ingredients are combined evenly. 5. Thats it! Eat it warm or put in the fridge and eat cold either way its delicious!!

NUTRITION DATA Per serving (recipe serves 2): 200 calories, 12 grams protein, 25 grams carbohydrates, 5.5 grams fat

Sweet Potato-Pecan Casserole Submitted by Brendan OBrien My family uses the recipe in the link below for a sweet potato casserole. It is delicious and healthy! Recipe courtesy Ellie Krieger for Food Network Magazine Prep Time: -Inactive Prep Time: -Cook Time: 1 hr 15 min Level: Easy Serves: 8 servings

Ingredients

Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans

Directions Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g Photograph by Andrew Mccaul

Two Ingredient Pumpkin Muffins Submitted by Danielle Nonnemacher Ingredients: 1 15 oz can pure pumpkin 1 Box Spice Cake Mix

Directions: 1. Preheat oven to 350 2. Spray muffin tins with cooking spray. 3. Mix cake mix and muffin until well combined. 4. Divide between eighteen muffin wells 5. Bake for 15-18 minutes

Weight Watchers Pumpkin Muffins Submitted by Laura Lentz 1 yellow cake mix 1 16 oz. can pumpkin Cinnamon chips (optional)

Mix cake mix and pumpkin with electric mixer. Fold in cinnamon chips (optional). Put 12 paper cupcake liners in a muffin pan. Fill each 2/3 full with mixture. Bake at 350 degrees for 25 to 30 minutes. Each muffin is worth 2 Weight Watchers points.

Wild Mushroom Stuffing Submitted by Austin Leigh http://www.eatingwell.com/recipes/wild_mushroom_stuffing.html From EatingWell: November/December 2009 Wild mushrooms make an amazing, rich base for a stuffing for Thanksgiving dinner. This stuffing includes diced turkey liver, which gives it an intense, deep flavor. If youre not a liver lover or if youre serving vegetarians, you can omit it from the recipe. (Recipe adapted from Alice Waters.)

10 servings, about 1 cup each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients 10 cups day-old bread, crusts removed, cubed 3 cups low-fat milk 3 tablespoons extra-virgin olive oil, divided 1 turkey liver or 2 chicken livers, diced 3 tablespoons unsalted butter 8 cloves garlic, minced 4 shallots, finely diced 2 cups finely chopped onions 2 pounds chanterelle mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped 1/4 cup chopped Italian parsley 2 teaspoons finely chopped fresh thyme 1 teaspoon salt Freshly ground pepper to taste 2 large eggs, lightly beaten

Preparation 1.Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. 2.Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated. 3.Meanwhile, heat 1 tablespoon oil in a Dutch oven or large straight-sided skillet over medium heat. Add liver and cook, stirring once or twice, until browned, about 2 minutes. Transfer to a large bowl. 4.Add the remaining 2 tablespoons oil and butter to the pan and heat over medium heat. Add garlic and shallots and cook, stirring often, until softened and fragrant, about 2 minutes. Add onions and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until the mushroom have softened and the liquid released has evaporated, 8 to 12 minutes. Add to the bowl with the liver. 5.Drain and squeeze the bread and add to the bowl with the mushroom mixture (discard any remaining milk). Add parsley, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs. Transfer the stuffing to the prepared baking dish. 6.Bake until heated through and golden on top, about 45 minutes.

Nutrition 270 Calories; 12 g Fat; 4 g Sat; 5 g Mono; 80 mg Cholesterol; 32 g Carbohydrates; 11 g Protein; 3 g Fiber; 569 mg Sodium; 460 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 fat

Nutrition Note: Vitamin A (127% daily value), Folate (39% dv), Iron (19% dv), Vitamin C (16% dv)

Tips & Notes Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Remove from the refrigerator about 20 minutes before baking. Bake, uncovered, at 350F until hot and golden, 50 minutes to 1 hour.

ALMOND FLOUR PIE CRUST Submitted by Chris Stanley Mix 1 1/2 c. almond flour, 1/4 c. splenda, 6 tbs. melted butter. form in pie pan. Bake 350* app. 13 minutes or golden brown. Fill with favorite fillng. Can also be used for baked cheese cake bottom.

Banana croquette. Submitted by Eric Henley

100 calorie desert.

Mix Miracle Whip, sugar and milk. Cut bananas in half, cover with mixture, then cover with crushed peanuts.

A Kentucky must have at every holiday

Submitted by Wanda Hase, A healthy alternative to traditional stuffing!

Carmel Apple Fruit Salad Submitted by Donna Brincks 1 can crushed pineapple in its own juice 1 small box of fat free, sugar free butterscotch instant pudding Mix pineapple with juice and pudding

Add: 1- 8 oz. light cool whip cup chopped nuts 4 to 5 apples chopped

Makes a large bowl, and is very good !

Cauliflower Mashed Potatos

Submitted by Tim La Fond Serves 4

Ingredients
1 head cauliflower 1 clove garlic 1 leek, white only, split in 4 pieces 1 tablespoon soft-tub margarine, nonhydrogenated Pepper to taste

Directions
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.

CHOCOLATE DREAM CAKE

Submitted by Valerie Knetzger

C. unsweetened cocoa powder C. sugar C. boiling water 1 pkg (16oz) angel food cake mix 1-1/4 C. water

1T. instant coffee powder 1-1/2 C. skim milk 1 pkg (1-1/3-oz) whipped topping mix 1 pkg (1.4oz) sugar-free instant chocolate pudding mix

Preheat oven to 350F. Line a 10x15 jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm. Prepare cake mix per package directions using 1-1/4 cup water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool. In a medium bowl, dissolve coffee in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes. Cut cake crosswise into thirds. Cover each layer with topping. Stack and chill 2 hours. Serves 10. Per slice: 261 cal, 1.5 g fat (5% of cal), 427 mg sodium

Submitted by Melissa Byrne

"This is a family favorite that I have been making for years instead of the basic cranberry sauce."

Pass the... Cranberry-Pear Sauce Cranberries are weight-loss superstars. Submitted by Bonnie Potoczny Holz 1/2 cup sugar 12 oz fresh cranberries 3 Bosc pears, peeled, cored, and chopped 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves

1. In a large saucepan, bring 1 cup water, sugar, and 1/4 teaspoon salt to a boil. Stir well. 2. Add cranberries, pears, cinnamon, nutmeg, and cloves; stir well to combine. Reduce heat to low and simmer for 25 to 30 minutes, until cranberries burst. 3. Remove from heat. Serve at room temperature or chilled.

Makes 8 servings

Per 1/3-cup serving: 112 cal, 0 g fat (0 g sat), 29 g carbs, 62 mg sodium, 4 g fiber, 0 g protein

Frozen Fruit Salad

Submitted by Tracy Morris 1 container of fat free cool whip cup fat free miracle whip 2 large bananas chunked up 1 red apple diced with skin 1 green or yellow apple diced with skin 1 can mandarin oranges in own juices 1 can fruit cocktail in own juices c maraschino cherries cut in half 1 cup coconut chopped small 1 cup sliced strawberries c chopped nuts Combine all ingredients, place in a 9x13 freezer pan (something similar to Tupperware/Rubbermaid) Cover and place in freezer over night Cut in squares and serve frozen next day *can also be frozen in a plastic bowl: and scooped like ice-cream

Fruit Turkey Submitted by Bernadetta Targosz Every year I make a fruit turkey. The kids love it and packing in fresh fruit is much healthier than packing in pumpkin pie I will post pictures after Thanksgiving as I will not be making this until then. Ingredients: 1 honeydew melon 1 brown pear -a red pepper -green grapes -red grapes -cantaloupe in chucks -red apple in chunks 2 blueberries Bunch of skewers Basically you will be making mixed fruit s shish kabobs alternating grapes, cantaloupe, and apples. You can really use any fruit you like. Once you have at least a dozen shish kabobs you can assemble your fruit turkey. Take your honeydew melon and slice a small piece off so that you have a secure flat platform for it stand. Than place the brown pear UPSIDE down where you feel the turkeys head would go and secure with two skewers and nip off the ends so it looks clean. Then add the blueberries for eyes also securing this with skewers or toothpicks. You can substitute with olives, raisins, etc. Then add the piece of red pepper vertically for the snood and you can make feet out of the red paper as well. Finally add the fruit shish kabobs all the way around in a fan like shape. I have attached a image from Google as this will help to give the reader with the instruction. I will post a picture of my fruit turkey after the holiday.

Submitted by Joy Kuepper

Green Bean Casserole

Submitted by Virginia Armas

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

Makes: 6 servings, about 3/4 cup each Active Time: 30 minutes Total Time: 45 minutes

INGREDIENTS
3 tablespoons canola oil, divided 1 medium sweet onion, (half diced, half thinly sliced), divided 8 ounces mushrooms, chopped 1 tablespoon onion powder 1 1/4 teaspoons salt, divided 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground pepper 2/3 cup all-purpose flour, divided 1 cup low-fat milk 3 tablespoons dry sherry, (see Ingredient Note) 1 pound frozen French-cut green beans, (about 4 cups) 1/3 cup reduced-fat sour cream 3 tablespoons buttermilk powder, (see Ingredient Note) 1 teaspoon paprika 1/2 teaspoon garlic powder

PREPARATION
1. Preheat oven to 400F. Coat a 2 1/2-quart baking dish with cooking spray. 2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often,
until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

3.

4.

TIPS & NOTES

Ingredient notes: Don't use the high-sodium cooking sherry sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines. Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

NUTRITION
Per serving: 212 calories; 10 g fat ( 2 g sat , 5 g mono ); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium. Nutrition Bonus: Calcium (16% daily value). Carbohydrate Servings: 1 1/2 Exchanges: 1/2 starch, 1 vegetable, 2 fat

Submitted by Ron Timm

Green Beans with Mushrooms and Crisp Onion Crumbs

Submitted by Kathy Avalos, Good recipe that uses fresh green beans and mushrooms.

Weight Watchers Recipe

Ratings (357)

3PointsPlus Value
Prep time: 15 min Cook time: 15 min Other time: 0 min Serves: 8

A fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too.
Ingredients
2 Tbsp unsalted butter, divided 3/4 cup(s) panko breadcrumbs 2 Tbsp dehydrated onion flakes, minced variety 3/4 tsp table salt, divided 2 spray(s) cooking spray 1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half 1 pound(s) button mushrooms, thinly sliced

Instructions

To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.

Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; saut until vegetables are lightly browned and tender, about 6 minutes.

Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.

2013 Weight Watchers International, Inc. 2013 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Take butterflyed venison tenderloin, put bacon in middle of it. And then put a toothpick through it to hold it together and grill the way you like it. It is very tender. ~ Submitted by dmoeller For Thanksgiving I make gluten free bread and use all gluten free products. My family adjusted well to it due to the fact that I have celiac disease and I have to eat everything gluten free. ~ Submitted by Tracey Geiger Here is a veggie tray idea to have available before eating the big meal! ~ Submitted by Kevin Vandeyacht

We always some type of dish with broccoli in it, but it was always covered in cheese and cream of mushroom soup. This year we are changing it up a bit: Submitted by Sandra Pellock-Peters 2-4 TBSP Olive Oil 2 Heads of broccoli 1 head of Cauliflower 1 to 2 packs of Asparagus 1 clove of Garlic (cut small) 1/2-1 Cup of Shredded Parmesan Cheese

In a deep pan coat with Olive Oil. Clean and cut up all of the veggies into bite-sized pieces. Place them in the pan and turn them until they are all coated with the Olive Oil (add more oil if desired). Cover the pan and place in Oven or on a grill at 400 degrees for 15-20 minutes, depending on the tenderness desired. Remove the cover and sprinkle the Parmesan Cheese and place back in the oven/grill, uncovered for an additional 5 minutes. Serve hot and enjoy! Happy Thanksgiving.

My own recipe: Submitted by Lydia Palafox 1 can of tuna 1/4 head of lettuce 1 tomato 2 Jalapenos Mayo (to taste) Chop up all the ingredients add the tuna and mayo to taste...eat with unsalted crackers. All of our past Thanksgiving celebrations have included green bean casserole which is high in not only fat and calories but very high in sodium content. This year, I am going to make green bean almondine instead of the casserole. All it takes is green beans and roasted, unsalted and sliced almonds. No butter and no salt means a lot less calories, fat and sodium as well as a boost of protein! I love Thanksgiving just not the food coma after from all of the fat! ~ Submitted by Nicole Boughton

Natural Fruit Salad You will need: watermelon, musk melon, red grapes, white grapes, sliced non-sweetened pineapple cut to chunks left overnight in natural juices. Mix all together and enjoy! ~ Submitted by Cynthia Boomershine

Healthy Dip: Submitted by Kim Haney

Instead of using dip seasonings with lots of added sodium/salt/fat & regular sour cream, use the following: 2 3 Tablespoons (or to taste) Mrs. Dash-many varieties to choose from with no salt added (I suggest Onion/Herb or Garlic/Herb) 1 small container Sour Cream-light or fat- free variety

Mix/Blend well & Chill for at least 1 hour, you may top with chives or green onions Instead of serving with chips: Serve with vegetables (cauliflower, carrots, celery, broccoli) are my choices Or serve with pita chips, less fat & calories than regular chips

I use cauliflower instead of potatoes mash them like you would regular potatoes add any spices you like they taste just like mash potatoes ~ Submitted by Toni Gebo

I Can't Believe It's Not Sweet Potato Casserole

Submitted by Christine Olson I found this recipe and tried it and it is very good. Low in fat and calories, too.
Prep Time: 20 min Cook Time: 1 hr 0 min Level: Easy Serves: 8 servings

Ingredients

8 cups peeled and cubed butternut squash 2/3 cup light vanilla soymilk 2/3 cup sugar-free pancake syrup 1/2 cup granulated no-calorie sweetener (recommended: Splenda) 1/2 teaspoon salt 1 cup fat-free liquid egg substitute 1 teaspoon vanilla extract 2 teaspoons cinnamon 2 cups miniature marshmallows

Directions Preheat the oven to 350 degrees F. Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked). With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir. Cook's Note: Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early. Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes. Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

PER SERVING (1/8th of casserole): 142 calories, <0.5g fat, 263mg sodium, 33g carbs, 3g fiber, 12.5g sugars, 5g protein

Low Point dressing for Thanksgiving Submitted by Brenda Kussow This is a recipe I received years ago through Weight Watcher. 3 cups of chopped celery 1-1/2 cups chopped onion Saute in pan until transparent in a pan with butter or garlic flavored Pam or reduced sodium chicken broth. Brown 1lb of ground round, drain then crumble it in with the veggies, set aside. Season to taste. Take 5 cups of reduced sodium chicken broth bring to a boil, add two bags of Brownberry sage and onion breadcrumbs. Coat them until moistened then take the veggie and ground round mixture and add to moistened breadcrumbs. Bake at 350 degrees until warm...serves 22 - 3/4 cup servings

Mandarin Orange Jello Submitted by Betty Jo Webb Yukon plant Make 2 (two) .30 oz boxes of Sugar Free Jello as directed on package use any flavor you like. Add to Jello, 2 (two) 11 oz cans of Mandarin oranges (drained) Pour into a 13x9 dish and allow to setup Make another 2 boxes of SF Jello (any flavor) as directed above but once complete, leave it in a mixing bowl and place in the refrigerator. Check periodically to see if starting to set up. As soon as it starts to thicken (do not allow to setup completely), add an 8oz container of Sugar Free Cool Whip to the bowl and whip until completely blended. (Use an electric mixer as it will give the best results.) Pour this mixture on top of the Jello with the oranges (make sure it is set up before doing so) and then refrigerate for a few hours. The cool whip mixture will set up to a firm mousse type texture. This is a great alternative to sugary desserts!

Onion Roasted Sweet Potatoes Submitted by Leigh Vavrik This Recipe is real simple I got this off Allrecipes.com a few years back & saved it in my online recipe box. Ive never liked the sweetness or unhealthiness of the butter and marshmallow Thanksgiving sweet potato staple so I now go with this healthier savory alternative

Rated: Submitted By: Jessica Schumacher Photo By: Violet Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 8

"Here's an alternative to all those extra sugary sweet potato recipes!"

INGREDIENTS:
2 (1 ounce) packages dry onion soup mix 2 pounds sweet potatoes, peeled and diced 1/3 cup vegetable oil

DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C). 2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well
coated.

3.

Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
ALL RIGHTS RESERVED 2013 Allrecipes.com Printed from Allrecipes.com 11/25/2013

Paleo Pumpkin Pie Submitted by Ryan Angell 1 (15 ounce) can pumpkin puree (or 1 cup homemade pumpkin puree) 3 eggs cup coconut milk cup honey 1 teaspoon cinnamon teaspoon nutmeg 1 Paleo Pie Crust, unbaked

1.In a food processor combine pumpkin puree, and eggs 2.Pulse in coconut milk, honey, cinnamon, and nutmeg 3.Pour filling into Paleo Pie Crust 4.Bake at 350 for 45 minutes 5.Allow to cool then refrigerate for 2 hours to set up

Paleo Pie Crust 2 cups blanched almond flour teaspoon celtic sea salt 2 tablespoons coconut oil 1 egg 1.Place flour and salt in food processor and pulse briefly 2.Add coconut oil and egg and pulse until mixture forms a ball 3.Press dough into a 9-inch pie dish

4.Bake at 350 for 8-12 minutes

Pear, Prosciutto & Hazelnut Stuffing

Submitted by Michelle Hunter This recipe was found
at: http://www.eatingwell.com/recipes/pear_prosciutto_hazelnut_stuffing.html : I may make this year round it looks so good

Makes: 12 servings, 2/3 cup each Active Time: 1 hour Total Time: 2 1/4 hours

Ingredients

3 teaspoons extra-virgin olive oil, divided 4 ounces prosciutto, thinly sliced, cut into ribbons 2 cups onion, chopped 2 cups diced fennel bulb 1/4 cup minced shallot 2 teaspoons minced fresh sage 2 teaspoons minced fresh thyme 1 teaspoon minced fresh rosemary 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes 2 Bosc pears, ripe but firm, chopped 1/3 cup chopped flat-leaf parsley 1/3 cup chopped hazelnuts, toasted 1 14-ounce can reduced-sodium chicken broth 1/4 teaspoon salt Freshly ground pepper, to taste

Preparation
1. Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel. 3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil. 4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Tips & Notes

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day. Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250F until crisped and dry, about 15 minutes. Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition
Per serving: 176 calories; 5 g fat ( 1 g sat , 2 g mono ); 8 mg cholesterol; 29 g carbohydrates; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium. Carbohydrate Servings: 1 1/2 Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Pumpkin Brulee Cheesecake Submitted by Abe Dickenson Recipe courtesy Food Network Kitchens Prep Time:15 minInactive Prep Time:-- Cook Time:1 hr 20 minLevel:-- Serves:12 servings. Ingredients 8 sheets honey graham crackers 1 tablespoon unsalted butter, melted 12-ounces 1/3rd less fat cream cheese, at room temperature 1/2 cup light brown sugar, packed 1/3 cup plus 3 tablespoons granulated sugar 1/2 teaspoon kosher salt 2/3 cup low-fat (2%) Greek style plain yogurt 2 large eggs, at room temperature 2 large egg whites, at room temperature 1 15-ounce can pumpkin puree 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon vanilla extract Directions

Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely. Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack. Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight. Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds. Per serving: Calories: 228; Total Fat 9 grams; Saturated Fat: 1 gram; Protein: 6 grams; Total carbohydrates: 31 grams; Sugar: 22 grams Fiber: 2 grams; Cholesterol: 34 milligrams; Sodium: 154 milligrams Notes You can brulee the cheesecake up to about 1 hour before serving, but any longer than that and the sugar will become soft. Copyright 2012 Television Food Network, G.P. All rights reserved or Talent

Pumpkin Fluff
Submitted by Tim Castor
Community Posted Recipe
Posted on 11/16/2011 by twetsch1

Ratings (54) Rate it

2PointsPlus Value
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Prep time:N/A

Cook time:N/A Other time:N/A

Serves: 6

Recipe Read All Reviews (49)

Ingredients
15 oz canned pumpkin 1 item(s) Jell-O Sugar Free Pudding Snacks Vanilla pudding 8 oz Cool Whip Whipped Topping Free cool whip 1/8 tsp pumpkin pie spice 1/8 tsp vanilla extract

Instructions

canned pumpkin - not pie mix pumpkin pie spice is

actually to taste - combine in order chill 1 hour 1 cup is a serving

Pumpkin Muffins

Submitted by Amanda Faust cup Vegetable Oil cup White Sugar 2 eggs cup Canned Pumpkin cup Water 1 cup Flour tsp Baking Powder tsp Baking Soda tsp Ground Cloves tsp Ground Cinnamon tsp Ground Nutmeg tsp Salt cup Chocolate Chips (optional) 1. Preheat oven to 400 2. Mix sugar, oil, and eggs. Then add pumpkin and water. Mix remaining ingredients. Stir in chocolate chips. 3. Fill muffin cups with two thirds batter. 4. Bake 20-25 minutes.

Pumpkin Soup Submitted by Kristan VanderWeide Serves 4

Ingredients
o 3/4 cup water, divided o 1 small onion, chopped o 1 can (15 ounces) pumpkin puree o 2 cups unsalted vegetable broth o 1/2 teaspoon ground cinnamon o 1/4 teaspoon ground nutmeg o 1 cup fat-free milk o 1/8 teaspoon black pepper o 1 green onion top, chopped

Directions
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let onion dry out. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil. Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Nutritional analysis per serving

Serving size: About 1 cup Calories 73 Sodium 51 mg

Total fat Saturated fat Trans fat Monounsaturated fat Cholesterol

1g trace 0g trace trace

Total carbohydrate Dietary fiber Sugars Protein

13 g 3g 0g 3g

Pumpkin Spread Submitted by Theresa West

Ingredients Spread: 8 ounces low-fat cream cheese (room temperature) 3/4 cup of canned pumpkin (unsweetened, unsalted) 3 tablespoons sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon vanilla Serve with: 6 apples sliced Directions Mix all ingredients for the spread together in a mixing bowl by hand or with an electric mixer (medium speed). Serve with apple slices for dipping.

Red Lentil Dal Recipe Submitted by Gurmeet Singh I love lentils and we cook about 4-5 time a week. Lentils are the fastest and easy to prepare food for mothers, while being the most popular ingredient in Indian kitchens. These daals (lentils) can reduce your chances of a heart attack, stabilize sugar count and help in weight loss. Lentils are a bona fide belly flattener. They're high in protein and soluble fiber, two nutrients that stabilize blood sugar levels. Eating lentils helps prevent insulin spikes that cause your body to create excess fat, especially in the abdominal area. Prep time: 10 minutes Cook time: 30 minutes Yield: Serves 4. INGREDIENTS 1 cup red lentils (orange lentils will work as well) 3 cups water 3 plum tomatoes 2 teaspoons grape seed, vegetable, canola or other high-heat oil 1/2 cup white or yellow onion, finely chopped 2 medium cloves garlic, finely chopped and made into a paste* 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and (if available) 1/2 tsp fenugreek seeds 1 bay leaf 1 teaspoon turmeric 1 teaspoon kosher salt plus more to taste 1 lime, juiced (equal to about 2 tablespoons fresh lime juice) 8 sprigs cilantro, de-stemmed and chopped

*To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like. METHOD

1 Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

2 While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

3 After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.

4 To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro. *Serve with basmati rice or naan bread. For more information visit: http://www.simplyrecipes.com/recipes/red_lentil_dal/ For more information visit: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

Roasted Brussels Sprouts Submitted by Sal Lazaro Original recipe makes 6 servings Change Servings

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions 1.Preheat oven to 400 degrees F (205 degrees C). 2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. 3.Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately

This is a healthy recipe: Sal Lazaro

Sauted Brussels Sprouts with Bacon & Onion Submitted by Robin Miller Muscatine, Iowa You will need: 2 1/2 pounds of Brussels Sprouts, trimmed 4 slices of bacon 1 tablespoons of Extra-Virgin Olive Oil 1 Large Onion diced 4 sprigs of thyme 2 teaspoons of thyme leaves 1 teaspoon of salt Freshly ground pepper to taste 2 teaspoons lemon juice (this is optional)

Preparation: Bring a pot of water to a boil. (if sprouts are small cut them in half if not cut them in quarters) cook the sprouts until barely tender about 3-5 minutes. In skillet cook bacon until brown NOT crisp 3-6 minutes and drain on paper towel. Pour out all but 1 tablespoon of bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook stirring often but do not brown them just until soft. reduce heat if necessary about 4 minutes. Stir in thyme sprigs, salt, pepper. Increase heat to medium high, add the Brussels sprouts and cook tossing/stirring occasionally until tender and warmed through about 3-4 minutes. Remove the thyme sprigs, add bacon, thyme leaves and lemon juice (if using) and toss. Very delicious and healthy.

Skinny Margaritas

http://cookieandkate.com/easyrecipe-print/5905-0/

Skinny Margaritas
Submitted by Brian Mumau Super fresh, skinny margaritas made with fresh lime juice, orange juice and agave nectar. The best margarita youll ever have! Author: Cookie and Kate Recipe type: Cocktail Serves: 1

Ingredients
Kosher salt or coarsely ground sea salt 2 ounces (1/4 cup) silver tequila 1 1/2 ounces (3 tablespoons/about 1 1/2 small limes) fresh lime juice 1 ounce (2 tablespoons/about 1/2 of a medium orange) fresh orange juice 1 teaspoon light agave nectar 1 lime wedge or round, for garnish

Instructions
1. Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside. 2. Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

Notes
Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrn. Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance. Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (thats a great tip I picked up from a recent issue of Bon Appetit). If youd prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass. Want to make a pitcher of margarita? For 10 drinks (about 45 ounces, or 5 1/2 cups), combine 2 1/2 cups silver tequila, generous 1 3/4 cup fresh lime juice (around 15 limes), 1 1/4 cup fresh orange juice (about 5 medium oranges) and 3 tablespoons plus 1 teaspoon light agave nectar. Mix well, and add ice. Don't forget to garnish your rims with lime rounds and coarse salt.

Nutrition Information
Serving size: 1 Calories: 184 Carbohydrates: 12 grams Sugar: 9 grams
Recipe by Cookie and Kate at http://cookieandkate.com/2012/fresh-margaritas/

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11/25/13 2:16 PM

Spinach Salad with Dried Cranberries, Almonds, and Goat Cheese

Submitted by Shannon Sterkis

(Makes 4 servings) 5-6 oz. baby spinach leaves 1/4 cup dried cranberries 1/4 cup sliced almonds 2-3 oz. goat cheese (the type that comes in a log like Montrachet or Chevre) Dressing: 1 T white balsamic vinegar (could use regular balsamic) 1/2 tsp. Agave nectar (could use Splenda or honey) 2 T olive oil pinch of salt Wash spinach if needed and spin dry, then place in large bowl. Whisk together balsamic vinegar, agave nectar and salt, then whisk in olive oil. Toss spinach leaves with dressing. Arrange spinach on individual serving plates and sprinkle each salad with dried cranberries, sliced almonds, and goat cheese. Serve immediately.

Ingredients 9 (4 1/2 ounces) low-fat graham crackers 1/2 cup(s) old-fashioned rolled oats, not quick-cooking or steel-cut 2 tablespoon(s) sugar, plus 1/2 cup, divided 1/4 cup(s) all-purpose flour, plus 3 tablespoons 3 tablespoon(s) all-purpose flour 2 tablespoon(s) unsalted butter 3 tablespoon(s) nonfat milk 8 ounce(s) nonfat cream cheese, at room temperature 8 ounce(s) reduced-fat cream cheese, (Neufchatel), at room temperature 1/2 cup(s) squash puree 2 large eggs 1 teaspoon(s) vanilla extract 1/2 teaspoon(s) ground cinnamon 1/4 teaspoon(s) salt

Submitted by Katie Carr

Squash Cheesecake Bars

Directions Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes. Meanwhile, reduce oven temperature to 325 degrees. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt

and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars. Nutritional Information(per serving) Calories 146 Total Fat 6g Saturated Fat 3g Cholesterol 37mg Sodium 209mg Total Carbohydrate 18g Dietary Fiber -Sugars -Protein 5g Calcium 0 Serves: 10 Total Time: 4 hr Prep Time: 45 min Cook Time: 35 min

Side Dish Sweet Carrots Submitted by Sharon Swatscheno This is a new recipe that I am going to try this Thanksgiving. Simple to make. Ingredients
1/2 cup water 1/4 teaspoon salt 2 cups shredded carrots 1 teaspoon trans-free margarine Sugar substitute, to taste 1 teaspoon lemon juice 4 tablespoons fresh parsley, chopped

Directions
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley. Serve immediately.

Nutritional analysis per serving

Serving size: 1/2 cup

Calories

40

Sodium

167 mg

Total fat

1.5 g

Total carbohydrate

6g

Saturated fat

trace

Dietary fiber

2g

Monounsaturated fat

0.5 g

Protein

1g

Cholesterol

0 mg

SWEET POTATO STRUDEL Sweet Potato Strudel - Delicious cheat-free treat! Sweet potatoes consistently show up on your meal/diet plan, so why not jazz them up and make a dessert out of them? That way, you can conquer that sweet tooth while sticking to your plan. OK, so you might need to pull a bit of protein and fat from another meal but were talking measly calories here for a scrumptious dessert! The sweet potato, sweet maple syrup and cinnamon combined with the salt and savory coconut oil create a taste that is out of this world!

Keeping our bodies in shape is hard work and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. Thats what Im here for! Ill take the guesswork away from you and bring you new recipes each and every week! Its all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! Its all here for you and ready to go. Each Allis Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, lets make it happen~ Submitted by Rosa Yanez Ingredients:

8 oz. raw sweet potato 2 TB sugar-free maple syrup 1 tsp. coconut oil 2 tsp. vanilla extract pinch sea salt 2 tsp. cinnamon 1-2 packets stevia (or your favorite sweetener) 6 walnut halves 1 scoop vanilla protein powder

How to Prepare

1. Bake or microwave sweet potato until it is soft and tender all the way through. Peel off skin. 2. Put into a mixing bowl and add coconut oil. Mix well. 3. Add protein powder and mix thoroughly until smooth. 4. Next add all remaining ingredients and stir thoroughly to ensure all ingredients are combined evenly. 5. Thats it! Eat it warm or put in the fridge and eat cold either way its delicious!!

NUTRITION DATA Per serving (recipe serves 2): 200 calories, 12 grams protein, 25 grams carbohydrates, 5.5 grams fat

Sweet Potato-Pecan Casserole Submitted by Brendan OBrien My family uses the recipe in the link below for a sweet potato casserole. It is delicious and healthy! Recipe courtesy Ellie Krieger for Food Network Magazine Prep Time: -Inactive Prep Time: -Cook Time: 1 hr 15 min Level: Easy Serves: 8 servings

Ingredients

Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans

Directions Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g Photograph by Andrew Mccaul

Two Ingredient Pumpkin Muffins Submitted by Danielle Nonnemacher Ingredients: 1 15 oz can pure pumpkin 1 Box Spice Cake Mix

Directions: 1. Preheat oven to 350 2. Spray muffin tins with cooking spray. 3. Mix cake mix and muffin until well combined. 4. Divide between eighteen muffin wells 5. Bake for 15-18 minutes

Weight Watchers Pumpkin Muffins Submitted by Laura Lentz 1 yellow cake mix 1 16 oz. can pumpkin Cinnamon chips (optional)

Mix cake mix and pumpkin with electric mixer. Fold in cinnamon chips (optional). Put 12 paper cupcake liners in a muffin pan. Fill each 2/3 full with mixture. Bake at 350 degrees for 25 to 30 minutes. Each muffin is worth 2 Weight Watchers points.

Wild Mushroom Stuffing Submitted by Austin Leigh http://www.eatingwell.com/recipes/wild_mushroom_stuffing.html From EatingWell: November/December 2009 Wild mushrooms make an amazing, rich base for a stuffing for Thanksgiving dinner. This stuffing includes diced turkey liver, which gives it an intense, deep flavor. If youre not a liver lover or if youre serving vegetarians, you can omit it from the recipe. (Recipe adapted from Alice Waters.)

10 servings, about 1 cup each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients 10 cups day-old bread, crusts removed, cubed 3 cups low-fat milk 3 tablespoons extra-virgin olive oil, divided 1 turkey liver or 2 chicken livers, diced 3 tablespoons unsalted butter 8 cloves garlic, minced 4 shallots, finely diced 2 cups finely chopped onions 2 pounds chanterelle mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped 1/4 cup chopped Italian parsley 2 teaspoons finely chopped fresh thyme 1 teaspoon salt Freshly ground pepper to taste 2 large eggs, lightly beaten

Preparation 1.Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. 2.Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated. 3.Meanwhile, heat 1 tablespoon oil in a Dutch oven or large straight-sided skillet over medium heat. Add liver and cook, stirring once or twice, until browned, about 2 minutes. Transfer to a large bowl. 4.Add the remaining 2 tablespoons oil and butter to the pan and heat over medium heat. Add garlic and shallots and cook, stirring often, until softened and fragrant, about 2 minutes. Add onions and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until the mushroom have softened and the liquid released has evaporated, 8 to 12 minutes. Add to the bowl with the liver. 5.Drain and squeeze the bread and add to the bowl with the mushroom mixture (discard any remaining milk). Add parsley, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs. Transfer the stuffing to the prepared baking dish. 6.Bake until heated through and golden on top, about 45 minutes.

Nutrition 270 Calories; 12 g Fat; 4 g Sat; 5 g Mono; 80 mg Cholesterol; 32 g Carbohydrates; 11 g Protein; 3 g Fiber; 569 mg Sodium; 460 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 fat

Nutrition Note: Vitamin A (127% daily value), Folate (39% dv), Iron (19% dv), Vitamin C (16% dv)

Tips & Notes Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Remove from the refrigerator about 20 minutes before baking. Bake, uncovered, at 350F until hot and golden, 50 minutes to 1 hour.