Don’t Fall Victim to “Thanksgiving Syndrome”
Thanksgiving instantly brings images to mind of family, football and food; lots and lots of food. We all love to sit down to a table full of gravy, mashed potatoes, stuffing, rolls, cranberry sauce, green bean casserole, sweet potatoes, biscuits, creamed asparagus tips, and pumpkin pie. Then your host or hostess brings to the table that perfect roasted turkey stuffed and dressed.
This is a perfect setting for overeating. That menu is laden with high fat and cholesterol. And the whole holiday seems to be about eating as much as possible, indulging until you can’t possibly take another bite and then sitting and watching the football games. You have just been ensnared by the “Thanksgiving Syndrome”. You will get on the scale after the weekend, after you ate all those leftovers, and wonder where those five to seven pounds could have come from.
Don’t let this happen this year. Take back your holiday and enjoy it more with a lighter alternative to your favorite Thanksgiving dishes. Here are five recipes that taste absolutely delicious but also cut the fat, calories and cholesterol dramatically from your holiday meal:
Sweet Potato Casserole
4 ½ cups cooked and chopped sweet potatoes
½ cup of maple syrup
4 egg whites
1 ½ tsp vanilla
1 ½ tsp cinnamon
½ tsp salt
Peel, cook and cube sweet bowls. Using mixer mash potatoes, add other ingredients, mix well. Pour into a no-stick sprayed casserole dish. Mix 2/3 cup of brown sugar, 4 tbls of four, 2 tbls margarine and ½ cup chopped nuts and sprinkle over potato casserole. Bake in preheated 350 degree oven for 35 minutes.
3/4 cup chopped onion
½ tsp of salt and pepper
3 ½ cups of fat free chicken stock
2 Tbsp chopped parsley
2 tsp ground sage
1 Tbsp celery seed
2 pkgs of cornbread cubes (or make your own)
Spray a skillet with cooking spray and lightly cook the onions with the salt and pepper. Spray a casserole dish with cooking spray and add the cooked onions to the casserole dish, add the cornbread cubes, parsley, sage and celery seed. Bring chicken stock to a boil and then pour over the cube and onion mixture. Toss lightly and bake in a preheated 350 degree oven for 40 minutes.
Roast Turkey – No Butter!
1 whole turkey
Peeled garlic cloves
1 large can low fat chicken stock
Toss the onions, garlic cloves, celery seed, salt and pepper in a bowl. Place the mixture between the skin and the meat of the turkey. Pour chicken stock over the turkey. Prepare your turkey according to directions on package, basting occasionally with the chicken stock. This will make a flavorful, less fattening turkey.
Cranberry Apple Chutney
2 cups chopped cranberries
2 cups of peeled, finely chopped apples
¾ tsp cinnamon
3 tsp lemon juice
2/3 cup cranberry juice
2 ½ Tbsp chopped onions
4 Tbsp sugar
Combine all ingredients in a large saucepan and bring to a rolling boil, stir constantly so the sugar doesn’t burn. Then turn down the heat and cover and let cook for about 35 minutes – don’t forget to stir it as often as possible. If it isn’t thick after thirty minutes then take off the lid, turn up the heat and while stirring cook another 5 to 7 minutes. Serve in a glass dish.
Thanksgiving Green Beans
2 large cans of green beans (or fresh)
1 8 oz jar mushrooms (or fresh)
1 tsp basil
1 tsp rosemary
2 Tbsp chopped parsley
2 tsp olive oil
Salt and Pepper to taste
Spray a large sauté pan with cooking spray. Add all ingredients and cook over medium heat tossing lightly. Cook for 8 – 10 minutes and serve in bowl.
These recipes will help you in having a Thanksgiving dinner full of wonderful flavor that you and your family can enjoy without the extra fat and calories that will make you regret that Holiday dinner later. Enjoy!