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    More Thanksgiving Goodies

    Mom's Mashed Potatoes

    Journal as: 3 servings (1/4 cup each) "starches and legumes without added fat."

    What's Thanksgiving without those steamy mounds of mashed potatoes? Here's a light version you can whip up right before you sit down to eat.

    5 medium russet potatoes (medium white or red potatoes can also be used)
    2 green onions, white and part of green, finely chopped
    1/3 cup fat-free half and half (low-fat milk or whole milk can also be used)
    1/4 cup fat-free or light sour cream
    1 tablespoon butter (or no or low trans fat margarine)
    1/2 teaspoon minced or crushed garlic (optional)
    salt and pepper to taste

    • Pierce each potato several times with a fork and microwave the potatoes on HIGH until they are tender throughout. (about 20 minutes depending on your microwave. You can also bake or boil the potatoes until tender if you prefer. Let potatoes cool a few minutes.
    • Peel off skins (and discard) and add the potato flesh to a large mixing bowl along with the green onions, fat-free half and half, sour cream, butter or margarine, and garlic.
    • Beat on low speed until fairly smooth and blended. Add salt and pepper to taste.

    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.

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