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#11
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Thanksgiving - What are you eating?
"A Ross" wrote in message ... In article , "determined" wrote: I'm right in the middle of trying to lose the last 5 lbs before we leave for Germany Dec 9, so I'm thinking ahead to Thanksgiving. Usually, I don't care about the sickening amounts of food, what's one day in a year? But this year, because I'm trying to lose, and hubby is trying to lower his cholesterol, I'm going to make an effort to make a healthier feast. But I don't want to sacrifice taste. We're planning on turkey with all the trimmings. Turkey itself is pretty darned healthy. It's the bajillion side dishes that are too delicious to pass up. So my plan is to only make a couple sides, and to cut way back on butter usage. And there's no sense in having rolls, stuffing AND mashed potatoes, so we'll probably just chose one. This year it'll be steamed green beans instead of the green bean casserole, and Promise Light in the spuds instead of butter and cream. I'm still trying to figure out the dessert. What are some healthier versions of the old favorites? I'll still make a batch of fudge, but I plan on giving most of it away. I think we're shaking things up a bit this year--skipping the family trough (and drama) and heading for our cabin. When I asked the girls if this was okay with them, they said it was great--and can we have lasagna instead of turkey? So--looks like we'll be eating lasagna, green salad, and garlic bread for Thanksgiving this year. It'll save hours of cooking for a ten-minute repast, and I won't have to contend with all of the leftovers. Yeah! Amy 168/120/115 (been slacking...) Your idea sounds great, Amy. I always send the leftovers at the family Christmas gathering home with the kids. I've been known to dump anything they didn't take home down the garbage disposal. If it's in the house I would probably eat it - especially the desserts Beverly |
#12
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Thanksgiving - What are you eating?
In article ,
"Beverly" wrote: Your idea sounds great, Amy. I always send the leftovers at the family Christmas gathering home with the kids. I've been known to dump anything they didn't take home down the garbage disposal. If it's in the house I would probably eat it - especially the desserts Beverly I'm terrible (but better than I used to be) about the leftover thing--I hate to see any food go to waste. It all stems from the clean-plate mentality I--and many others--was brought up with. It has taken a lot or work to get past the "gotta eat it, can't waste it" issues. And I've tried hard not to pass it on to the kids. It's all I can do somedays not to finish what they leave behind--I have to force myself to toss it or give it to the dogs. AGGHH. What parents do to their kids! Anyway--I don't think we'll do any desserts for thanksgiving this year--lasagna is so heavy that nobody eats again for three days. Amy |
#13
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Thanksgiving - What are you eating?
determined wrote:
I'm right in the middle of trying to lose the last 5 lbs before we leave for Germany Dec 9, so I'm thinking ahead to Thanksgiving. Usually, I don't care about the sickening amounts of food, what's one day in a year? But this year, because I'm trying to lose, and hubby is trying to lower his cholesterol, I'm going to make an effort to make a healthier feast. But I don't want to sacrifice taste. We're planning on turkey with all the trimmings. Turkey itself is pretty darned healthy. It's the bajillion side dishes that are too delicious to pass up. So my plan is to only make a couple sides, and to cut way back on butter usage. And there's no sense in having rolls, stuffing AND mashed potatoes, so we'll probably just chose one. This year it'll be steamed green beans instead of the green bean casserole, and Promise Light in the spuds instead of butter and cream. I'm still trying to figure out the dessert. What are some healthier versions of the old favorites? I'll still make a batch of fudge, but I plan on giving most of it away. I honestly eat big on Thanksgiving without regard of any consequences since it's just that, "one day". It's my sister's meal anyway so it's not like I have any say in the menu. If I did have a say in the menu I would make the following changes: Once the turkey pops out of the oven, discard the drippings. Make a packaged gravy and substitute olive oil where the directions call for butter. Carve the turkey then discard all the skin and dark meat. Avoid fixing dishes that will hit the plate with a "plop". Any vegetable that could be transformed into a milk, cheese and breadcrumb concoction. Instead try green beans or asparagus spritzed with olive oil. Roasted red potatoes instead of mashed. Whole wheat stuffing w/fresh or dried cranberries instead of white bread stuffing. As for dessert, just have a small slice of pie with a small scoop of low fat ice cream and hit the gym hard the next day. -- Cheese http://cheesensweets.com/contacts/cheese.php |
#14
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Thanksgiving - What are you eating?
i think that's a great idea
A Ross wrote: In article , "determined" wrote: I'm right in the middle of trying to lose the last 5 lbs before we leave for Germany Dec 9, so I'm thinking ahead to Thanksgiving. Usually, I don't care about the sickening amounts of food, what's one day in a year? But this year, because I'm trying to lose, and hubby is trying to lower his cholesterol, I'm going to make an effort to make a healthier feast. But I don't want to sacrifice taste. We're planning on turkey with all the trimmings. Turkey itself is pretty darned healthy. It's the bajillion side dishes that are too delicious to pass up. So my plan is to only make a couple sides, and to cut way back on butter usage. And there's no sense in having rolls, stuffing AND mashed potatoes, so we'll probably just chose one. This year it'll be steamed green beans instead of the green bean casserole, and Promise Light in the spuds instead of butter and cream. I'm still trying to figure out the dessert. What are some healthier versions of the old favorites? I'll still make a batch of fudge, but I plan on giving most of it away. I think we're shaking things up a bit this year--skipping the family trough (and drama) and heading for our cabin. When I asked the girls if this was okay with them, they said it was great--and can we have lasagna instead of turkey? So--looks like we'll be eating lasagna, green salad, and garlic bread for Thanksgiving this year. It'll save hours of cooking for a ten-minute repast, and I won't have to contend with all of the leftovers. Yeah! Amy 168/120/115 (been slacking...) |
#15
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Thanksgiving - What are you eating?
We're doing a bit traditional thing with a bunch of my husband's
family. So far I know the menu will include some appetizers, turkey, stuffing, mashed potatoes & gravy, some sort of sweet potato spoonbread (dunno what that is, but someone is making it), a couple of veggies, a salad, and a couple of desserts. I expect to eat moderate amounts of everything. I always want to taste everything, but am not particularly into stuffing myself. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 |
#16
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Thanksgiving - What are you eating?
My husband works that night so I'll be home alone. I'll cook dinner when he comes home. I dunno, just the two of us so I might see if I can find a couple of turkey thighs or something to roast. Stuffing or potatoes, one or the other but not both. Maybe corn for side, or asparagus. He doesn't eat dessert so we have any pie about. I might see if I can find a couple of the individual pieces of frozen pumpkin pie. One or two pieces won't blow me out of the water. -- Annie As of 11-09-06: 258/182/140 Standing at 5 foot 4. 76 pounds lost. 42 left to go. Started February/07/05 Come visit my weight-loss web site, Annie Takes Off. http://webpages.charter.net/lenny13/DietFrontPage.html |
#17
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Thanksgiving - What are you eating?
determined wrote:
I'm right in the middle of trying to lose the last 5 lbs before we leave for Germany Dec 9, so I'm thinking ahead to Thanksgiving. I'm cooking a Thanksgiving dinner for 2. * Turkey - A 2lb breast seasoned with thyme, sage, poultry seasoning, and garlic... roasted over a mirepoix and covered with fat-free organic chicken broth. * Green Beans - Mixed with caramelized onions, apple cider, sea salt & ground pepper * Potatoes - roasted yukon golds, dash of olive oil, garlic, parsley, sea salt, ground pepper * Gravy - Pan gravy. A turkey breast shouldn't be that fattening to begin with. I plan to add flour and the fat-free organic chicken broth. I'll skim excess fat as necessary. I don't think this will blow my diet out of the water. |
#18
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Thanksgiving - What are you eating?
I'm making the turkey, stuffing, and this:
Green Bean Casserole - from scratch Topping 4 Slices White bread, quartered 2 Tbs Butter 1/4 tsp Salt 1/8 tsp Pepper 3 cups canned fried onions Beans and Sauce 2 lbs Grean beans, trimmed and halved 3 Tbs Unsalted butter 1 lb White button mushroomes, sliced or torn into pieces 3 cloves Garlic, minced or pressed 3 Tbs Flour 1 1/2 cups Chicken broth 1 1/2 cups Heavy cream Salt and pepper 1 For the Topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles course crumbs, about ten 1-second pulses. Toss in a bowl with fried onions and set aside. 2 For the beans and Sauce: Adjust oven rack to middle position and heat to 425 °F. Fill large bowl with ice water. Bring 4 quarts water to a boil in large Dutch oven. Add beans and 2 Tbs salt. Cook beans until bright green and crisp-tender, about 6 minutes. Drain in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain. 3 Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 tsp salt, and 1/8 tsp pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 12 minutes. 4 Add beans to sauce and stir until coated. Arrange in even layer in 9"x13" baking dish. Sprinkle with topping and bake until topping is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. Cooking Tips I made this ahead and refrigerated it. Baked 15 minutes at 350 degrees, added topping, and baked an additional 20 minutes. Came out perfect. Also used whole milk instead of cream. |
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