Wednesday, October 15, 2014
HEALTHY THANKSGIVING MEAL FROM MARILYN'S DESK TO YOUR KITCHEN
Turkey meat without the skin is naturally low in fat and sodium. Instead of adding butter and salt use an herb rub for seasoning.
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon minced garlic
Starting at the neck, separate the skin from the meat. Using a spoon or your hand slide the 2 teaspoons of the herb rub between the skin and the turkey breast meat. Be careful not to break the skin. Rub the remaining herb on the outside of the bird.
Make a soup or vegetable and fruit salad as an appetizer.
PECAN GREENS AND PEAR SALAD
1/3 cup pecan halves
1 tsp sugar
1 pkg (5 oz) torn mixed salad greens
1 large pear, thinly sliced
1/2 cup blue cheese (optional)
1/4 cup dried cranberries
1/3 cup Lite Italian Dressing
Combine nuts and sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on High 1 to 1 1/2 min. or until nuts are toasted, stirring every 30 seconds. Toss the greens with pears, cheese and cranberries in large bowl. Add the nuts and dressing; mix lightly. Serve immediately.
To include more vegetables:
Sautee vegetables and serve as a side dish
Add spinach, escarole or kale to rice or mashed potatoes.
ESCAROLE MASHED POTATOES
1 bunch escarole, sliced in 1/2 inch strips
2 Tablespoons oil (olive preferred)
1/4 cup butter or margarine
1/2 cup milk
2 cloves of garlic minced
salt and pepper to taste
2 lbs potatoes
Boil the potatoes and mash them with milk, salt and pepper to taste. Saute garlic in oil until cooked but not golden brown. Add butter and escarole. Saute for 5 minutes, add mashed potatoes, mix well and serve immediately.
Reduce calories and carbohydrates by serving a crust less pie.
CRUST LESS PUMPKIN PIE
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute
1/2 teaspoon salt
1 - 2 tablespoon pumpkin pie spice
2/3 cup splenda sugar substitute
Combine all ingredients and beat until smooth. Pour into 9-inch pie pan sprayed with cooking spray. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more. Pie is done when knife inserted into center comes out clean.
If anyone makes some of these dishes and would take a picture. I would be glad to put pictures on here.