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Fall Foods to Be Thankful for

The 'Recipe Doctor' lightens up cool-weather favorites

Light Cran-Raspberry Sauce continued...

I use this sauce as a topping for desserts, a sauce for meats, or a dip for appetizers.

12-ounce bag cranberries
12-ounce bag frozen red raspberries (about 3 cups fresh)
2 cups orange juice or apple cider (or water)
Zest from 1 orange, finely chopped
1 cup granulated sugar
1 envelope Knox unflavored gelatin (1/4 ounce)
2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener)

  • Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 8 minutes or until cranberry skins pop. Sprinkle the gelatin powder over the top, stir, and continue to boil gently for about 4 more minutes or until skins pop.
  • Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.

Yield: 4 1/2 cups (about 36 servings if 1/8 cup per serving)

Per serving: 38 calories, 0.5 g protein, 9 g carbohydrate, 0 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 2%.

Slow Cooker Spicy Turkey & Tomato Stew

Journal as: 1 cup of "hearty stews, chili, bean soup"

If you don't want to use a slow cooker, instead of following step 2 below, just add the remaining ingredients to the turkey mixture in the large saucepan and bring to a boil. Lower heat to simmer and cook uncovered, about 30 minutes.

1 pound extra-lean ground turkey (6%-9% fat)
1 cup chopped sweet onion
1 1/2 cups finely chopped celery
1/2 teaspoon red pepper flakes (optional)
1 teaspoon ground cumin
2 10.75-ounce cans condensed tomato soup
2 cups low-sodium chicken broth
28-ounce can crushed tomatoes in rich puree
2 tablespoons ground chili powder (add more to taste, if desired)
1/2 to 1 teaspoon ground black pepper (add more as desired)
2 15-ounce cans kidney beans, drained and rinsed (or substitute pinto beans)

  • Add turkey, onions, and celery to large nonstick saucepan and cook over medium-high heat. Cook and stir until turkey and onions are nicely browned, using a potato masher at times to break the meat down into small particles.
  • Spoon the browned turkey mixture into a slow cooker set on HIGH. Stir in the remaining ingredients (red pepper flakes, cumin, condensed tomato soup, chicken broth, crushed tomatoes, chili powder, black pepper, and kidney beans).
  • Cook 1-2 hours or until stew is nice and hot. Once hot, you may reduce the slow cooker to LOW and keep the stew warm until ready to serve.

Yield: 8 servings

Per serving (if 8 servings): 237 calories, 17 g protein, 31 g carbohydrate, 6 g fat, 1.8 g saturated fat, 35 mg cholesterol, 9 g fiber, 555 mg sodium. Calories from fat: 22%.

Reviewed on August 27, 2007

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