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Stuff The Turkey, Not Yourself!

Easy ways to lighten up this Thanksgiving

More Thanksgiving Goodies continued...

Makes 6 servings.

Per serving: 187 calories, 5 g protein, 37 g carbohydrate, 2 g fat (1.2 g saturated fat, 0.6 g monounsaturated fat, 0.1 g polyunsaturated fat), 6 mg cholesterol, 3.5 g fiber, 55 mg sodium (not including salt to taste).

Light & Easy Pumpkin Custard Pie

Journal as: 1 medium dessert.

The fact that it has one crust instead of two, and features an antioxidant-rich vegetable, makes this pie one of the better ones to grace your holiday table. You can use a store-bought piecrust for this recipe, or make a single piecrust from scratch -- it's up to you!

1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 1/4 cups (canned) evaporated skim milk
2 teaspoons orange zest (orange peel), finely chopped
3 egg whites, lightly beaten
1/4 cup Meyers rum (you can substitute orange juice for the rum if you prefer)
Single pie crust

  • Preheat oven to 425 degrees.
  • In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
  • Beat with electric mixer until nice and smooth. Fold in the rum.
  • Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325-degrees and bake for 45 minutes more or until knife inserted in the filling comes out clean.
  • Let cool and refrigerate until served. Serve with a little dollop of light Cool Whip or light whipping cream if desired.

Makes 12 servings.

Per serving: 161 calories, 4 g protein, 22 g carbohydrate, 5.3 g fat, 1.4 g saturated fat, 1 mg cholesterol, 1.2 g fiber, 129 mg sodium.

Deluxe Boxed Stuffing

Journal as: 2 servings (1/4 cup each) "starches and legumes with 1 teaspoon fat."

If you're like many people, you probably turn to the boxed stuffing mixes (such as Stove Top) to shave some time off that Thanksgiving preparation. Instead of telling you no, I'm going to show you how to jazz up that box mix, and while we're at it, cut the added butter in half to make a light but flavorful quick bread stuffing. Note: Sauteing the veggies in butter does a nice job of bringing out their flavors, but you can shave even more off this recipe if you use just a tad of canola or olive oil instead.

1 box chicken flavor or sourdough bread stuffing mix (6 ounce box)
1/2 cup chopped onion
1/2 cup finely chopped celery
1/2 teaspoon minced or chopped garlic
2 tablespoons butter or no or low trans fat margarine
1 3/4 cup water

  • Add butter, onion, celery, and garlic to a medium, nonstick saucepan and sauté over medium heat, stirring frequently, until onion lightly browns (about 4 minutes).
  • Pour in the seasoning packet and 1 3/4 cups of water and bring to a boil. Cover, reduce heat to a simmer, and cook 5 minutes.
  • Remove saucepan from heat, add the bread crumbs, and stir to moisten. Cover and let stand about 5 minutes. Fluff with fork and serve!

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