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PERSISTENCEMIMI Posts: 11,390
11/24/14 10:03 P

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Everything Thanksgiving
Martha Stewart
Beautiful pictures of recipes


www.marthastewart.com/274278/stuffin
g-
and-dressing-recipes/@center/276949/R>everything-thanksgiving


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PERSISTENCEMIMI Posts: 11,390
11/24/14 10:01 P

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Martha Stewart quick Cranberry sauce
Looks very easy to make


www.marthastewart.com/314598/quick-c
ra
nberry-sauce#Cranberry%20Sauce%2C%20R>Chutney%2C%20and%20Relish%20Recipes|
/2
75132/cranberry-sauce-chutney-an
d-reli
sh-recip/@center/276949/ever
ything-tha
nksgiving|314598


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PERSISTENCEMIMI Posts: 11,390
11/19/14 4:34 P

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ROASTED BUTTERNUT SQUASH # 1
Two Recipes
Courtesy of Robin Miller


www.foodnetwork.com/recipes/robin-mi
ll
er/roasted-butternut-squash-recipe.html



***************************


CINNAMON ROASTED BUTTERNUT SQUASH RECIPE # 2

www.inspiredtaste.net/25065/cinnamon
-r
oasted-butternut-squash-recipe/







Edited by: PERSISTENCEMIMI at: 11/19/2014 (16:37)
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PERSISTENCEMIMI Posts: 11,390
11/19/14 3:46 P

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SEVEN ways to make Cranberry/Orange Relish


CRANBERRY-ORANBE SAUCE # 1
Courtesy of Jan

Serves: 6
0 "old" points per 1 serving
1 "old" point per 2 servings

What you need:
1 teaspoon arrowroot or cornstarch
1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup water
3 cups fresh or frozen cranberries
1 medium orange, peeled, seeded and diced

What you do:
COMBINE the arrowroot (or cornstarch), SPLENDA® Granular and water in a medium saucepan, stirring until SPLENDA® Granular and cornstarch dissolve. Stir in cranberries and diced orange. Bring mixture to a boil, stirring often, over medium-high heat; reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.
Serve cold or warm.
Nutrition Info (per serving)
Calories 42 (2% from fat) | Protein 0.5g | Fat 0.1g | Carbohydrate 10.7g | Fiber 3g | Cholesterol 0mg

*************************************


Rachel Ray’s CRANBBERIES ORANGE SAUCE # 2

Ingredients:

• Zest and juice of 1 orange
• 1/2 cup sugar, plus more if desired
• Pinch salt
• One 12-ounce bag fresh cranberries, rinsed

Directions:

1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.


********************************

WW CRANBERRY/ORANGE RELISH # 3

1 "old" point per 1/4 cup

12 oz bag of cranberries
1 navel orange, quartered--leave peel on
1 tablespoon ginger
1/2 Cup of splenda (or 1 Cup sugar for more points)

Put all in food processor--pulse until well blended

*******************************

WEIGHT WATCHERS CRANBBERY/ORANGE RELISH # 4


www.weightwatchers.com/food/rcp/Reci
pe
Page.aspx?recipeid=135391



****************************

CRANBBERY ORANGE SAUCE # 5 Food Network: Tyler Florence


www.foodnetwork.com/recipes/tyler-fl
or
ence/cranberry-orange-sauce-recipe3.R>html



************************

CRANBBERY ORANGE RELISH # 6 Food Network

www.foodnetwork.com/recipes/trisha-y
ea
rwood/cranberry-orange-relish-recipeR>.html


******************************

GINGERED CRANBBERY/ORANGE RELISH # 7 - Eating well Magazine


www.eatingwell.com/recipes/gingered_
cr
anberry_orange_relish.html






Edited by: PERSISTENCEMIMI at: 11/19/2014 (16:09)
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PERSISTENCEMIMI Posts: 11,390
11/16/14 12:29 A

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Lightened Up Thanksgiving Recipes - Gina's Skinny recipes

Fantastic collection of Thanksgiving recipes with Points Plus values and "old" points for each recipe


www.skinnytaste.com/2007/07/lightene
d-
up-thanksgiving-recipes.html





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PERSISTENCEMIMI Posts: 11,390
11/16/14 12:26 A

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Crustless pumpkin pie -WW recipe with Points Plus

This is the recipe that my girlfriend bakes for me every year for thanksgiving dinner at our home.
It does not taste like the traditional pumpkin pie......, but I like it.

What I liked the most about this pie, (BEFORE Points Plus were introduced), is that each slice (of 8 total) was only 1 point. emoticon


On the Points Plus plan, each slice is 2 Points Plus emoticon


In my mind, each slice is still ONE point per slice.


www.weightwatchers.com/food/rcp/Reci
pe
Page.aspx?recipeid=281753480







Edited by: PERSISTENCEMIMI at: 11/16/2014 (00:29)
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PERSISTENCEMIMI Posts: 11,390
11/15/14 11:59 P

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Thanksgiving Cheat Sheet - Recipes with Points plus values


www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=44041


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PERSISTENCEMIMI Posts: 11,390
11/27/13 4:42 P

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Mimi's THANKSGIVING ABSOLUTELY SUPERB TURKEY
Butterball phone #: 1-800-288-8372

We got this absolute wonderful recipe from friends long time ago and that's the only recipe we make every year and enjoy so much.
It's a traditional recipe, NOT a "diet" recipe!

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

It's actually very easy to make! It looks hard because i write a LOT.

NOTES FROM BUTTERBALL COMPANY

1. Follow directions of Reynolds oven bag.
2. For turkey size between 18 and 22 pounds, cook at 350 degrees the whole time. It will take between 3 and 3 1/2 hours.
3. When using cooking bag, use only BAKE mode and NOT convection mode.
4. Insert the meat thermometer deep into the STUFFING that is in the LARGE space (and not into the turkey breast or other parts of the turkey).
5. When temperature in the STUFFING reaches 165 degrees, the turkey is done.
6. The turkey cooks faster because it's on 350 degrees (and not the usual 325 degrees)
7. If the turkey gets color on the top too fast, lay gently (no pushing) aluminum foil ONLY on the drumsticks and the breast.
DO NOT cover the STUFFING with aluminum foil.


NOTES 2014

1. We are using an oven bag by Reinhold's
Put a temperature timer in the stuffing.
It has to reach 165 degrees.
The breast has to reach 170 degrees
The thigh has to reach 180 degrees.
BUTTERBALL company do NOT measure minutes per pounds, when using an oven bag.
For 23.2 pounds turkey, it will take 3 - 3 12 hours
***In case the stuffing reached 165 degrees, but the breast and thigh did NOT reach yet the temperature required, COVER the stuffing with heavy duty aluminum foil, and continue to bake until breast and thigh reached the temperature required.
2. We turn the oven on to 350 at 12:15 PM, and we put the turkey in the oven at 12:50 PM
It takes about 35minutes.

3. This year we changed the recipe of the sweet pistachio. cool whip...etc...
We used the WW recipe we got from our WW leader:
It has 32 ounces plain low fat yogurt- a cheap one. Does not have to be Greek yogurt.
Added DRY small package of instant pudding, pistachio flavor, DRY. Then added DRAINED 20 oz. crushed pineapple and DRAINED an of mandarin oranges. Added 8 ounces Cool Whip and half a bag of mini Marcello, preferred colors. This year they did not carry the colorful bag of mini Marcello.

4. In 2014 we bought a butterball turkey from Wal-Mart. It 23.2 pounds
It took 3 1/2 hours exactly to cook it well.

5. I put the ready stuffing in the refrigerator. I did not want it to spoil on the counter.
I'll heat it in the microwave.

6. It was good to start around 12:00- 12:15 pm
We finished all the cooking , and washed the kitchen floor, by 6:00 pm.
It gave us 30 minutes to rest before everybody came.

7. The turkey entered the pre- heat oven at 12:50 pm



****************************************
***********

NOTES!
2013
When guests come at 6:00 PM we should start at 12:00 noon.
On Thanksgiving day, the preparation time before we put the turkey in the oven is 40 minutes.
TOTAL TIME of preparations and cooking is 5 1/2 hours!
1. I decided to do the following about TWO WEEKS BEFORE Thanksgiving.
Cook the Turkey necks for 3 hours, covered in water, and take the meat off the bones and chop the meat.
FREEZE it.
Move it out to the fridge THREE days before Thanksgiving, to thaw it.
That will save me time on the day before T.G.
2. We decided to use TWO full stuffing packages.
3 I need to buy THREE large packages of turkey necks. Each package has about 5 large necks.
4. Our 2013 turkey is 22 3/4 pounds.
3. Buy the frozen turkey 8 days prior to T.G. Put it in the fridge on Wednesday.
4. It will take about 40 minutes to prepare the turkey, before it goes to the oven.
5. Pre heat the oven 20 minutes before it goes to the oven.
Pre-heat the oven at 12:15 PM
6. **** Butterball co. suggest 350 degrees when we cook the turkey in Reinhold's cooking bag.

Directions for 2013

22 pounds turkey took 3 1/2 hours exactly to be done. (ours is 22 3/4 pounds, tiny longer)
1. Guests come between 6:00pm - 6:15 PM. We have to start the preparations at 12:00 PM
2. Pre-heat oven at 12:15 PM
3. Put turkey in oven at 12:30 PM
4. 22 pounds frozen Butterball turkey (that's the only one we use with great results) required thawing 5- 6 1/2 full days in the garage refrigerator. (Bring home 8 days prior to T.G On Wednesday MORNING)
6. Wal-Mart has great sales. Check it about two weeks ahead of time (this year it was $1.18 cents per pound)
7. Call Walmat to tag our turkey (about two weeks prior to T.G.)
8. Buy 3 large packages of turkey necks for better flavor.
9. Preparation the day before: rinse thourouly the turkey, inside and out. Take out the two bags with turkey parts and save. Take out the kidney and throw it because it's bitter.

10. The day of Thanksgiving: chop one medium onion and about 5 celery stalks in the food processor, separately.
10. We cook the turkey in Reynolds Oven Bags, turkey size 8-24 pounds.
11. We only use frozen Butterball turkey.
12. Use only the lower rack when cooking to allow the bag to expand without touching the top walls of the oven.
13. I'm using my largest Circulon pan, covered with aluminum foil, to put in the turkey.
14. Use the THIN thread
15. When cleaning the turkey, put the usual amount of salt. But, before stuffing it, use LESS salt all over the turkey.
16. Use Kosher salt to salt the whole bird, both sides, then spread OLIVE OIL all over, both sides.
17. The oval orange ceramic plate (under the oven) is a good size to put the ready stuffing in.
18. We didn't need to cover the breast almost at all. Just for about 30 minutes when the color was nice.

INGREDIENTS

22-23 pounds frozen Butterball turkey
2 bags of Pepperidge Farm cubed Sage & Onion Stuffing (we decided to use the 2 bags.)
Reynolds Oven Bags, turkey size 8-24 pounds
1 medium onion, chopped fine in the food processor
5 celery stalks, chopped fine in the food processor.
1 tablespoon flour plus 1/2 cup flour for making the gravy at the end.
The reserved chopped cooked meat from two weeks before
The reserved liquids from the two weeks before, as much as needed to make the stuffing moist but not soggy.
1 stick of margarine, 1/4 pound (yes! one full stick!)
My own largest Circulon pan (no need to buy aluminum foil pan)
Kosher salt
Aluminum foil

DIRECTIONS

The day before Thanksgiving:

Preparation the day before:
I decided to do the step below two weeks prior to Thanksgiving.
rinse thourouly the turkey, inside and out. Take out the two bags with turkey parts and save. Take out the kidney and throw it because it's bitter.
Coat turkey generously inside and outside with kosher salt and refrigerate.
In a pot, put the turkey parts from the two bags AND the package of turkey necks. Fill it with water, bring to a boil, lower heat skim off the foam and simmer for 2 1/2 hours.
Take off the meat, cool it off and then pull out all the meat, small pieces, and save in a separate container.
Save also all the liquids, cool it and refrigerate both over night.

***********************

The day of Thanksgiving

* Start the preparations at 12:05 pm
* Pre-heat the oven 350 degrees at 12:30
* Total preparation time before cooking is 40 minutes
1. Do not rinse the turkey.
2. In a very large bowl, put in 2 packages of stuffing, celery, and chopped cooked meat.
3. heat the reserved liquids and add 1 stick of margarine until melted.
4. Put as much hot liquids (with melted margarine) over the Pepperidge Farm cubes, celery and onions until wet but not soggy.
5. Mix well everything.
6. Stuff the turkey. Don't push or put too much.
Stuff BOTH inner posterior and inner cavities.
7. Saw both places with a thread, using a large needle.
* Also saw/attach the wings to the turkey with the thin tread.
8. Coat generously the turkey only on the outside, FIRST with kosher salt and SECOND, with olive oil..
9. Put 1 tablespoon flour in the cooking bag, shake well, until well coated and throw access flour out.
10. Put stuffed turkey in the bag. Make 6 slits on the top of the bag.
Layer the pan with aluminum foil. Cut down the cleaning afterwards.
Put turkey so breast side is UP, on top and bake for about 3 to 3 1/2 hours at 350 degrees.
11. Ready when meat and drumsticks begin to separate from bone and when reached 165 degrees.
12. Cut bag open and pour juices out and save them for the gravy.
13. Let the turkey stands for at least 30 minutes.
Then take off the meat and separate dark from white turkey meat.
We do this stage in advance and put the meat in two covered containers that have liquid fuel to keep the meat moist and hot until guests arrive.
14. To make the gravy:
Put juices in a large pan. Add 1/2 cup flour, mixed well with cold water (no lumps).
Boil for 5 minutes until it becomes thick. If more liquids are needed, add hot water or start with less flour.

WOW! It's so delicious! I can't wait to eat it today!!!

Happy Thanksgiving


NOTES!
2012
Guests came at 5:00 PM in 2012. Starting preparation time is 11:15 AM. (it took longer to take of the meat and to clean around.
2012 turkey is 19 pounds. CONTINUE o buy 19 pounds turkey.
* Start preparations at 11:15 (we add 1/2 hour because we take off the meat and put it in a warming dish and clean everyting)
Starting: 1/2 hour to get ready for the oven.
18-22 pounds cooks 3 to 3 1/2 hours.
Resting time after cooking: 1/2 hour.
taking meat out to warming dih takes 1 1/4 hours to take off the meat and clean around well.
TOTAL TIME before guests are coming: 5 3/4 hours

The turkey got to the oven at 12:40 PM (guests come at 5:00 PM)




Edited by: PERSISTENCEMIMI at: 11/27/2014 (22:19)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,390
11/22/13 2:03 P

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I tasted this delicious Corn Casserole in an early Thanksgiving lunch. It was so yummy. Outstanding!!!
I requested the recipe. Now I understand why it was so delicious.

So, Here is the big question: emoticon

Shall I make it and eat a very small portion of it and enjoy it tremendously, or shall I make a makeover corn casserole that tastes just okay (compare to this recipe), and eat a bigger piece from the not so great corn casserole recipe.

What do you think?

CORN CASSEROLE

1 stick of butter, melted

1 can whole kernel corn, drained

1 can cream style corn

1 cup sour cream

1 pkg Jiffy corn muffin mix



Combine all ingredients, Place in a greased 1-1/2 quart casserole or 13x9

Bake 350 degrees uncovered for 1 hour



Edited by: PERSISTENCEMIMI at: 11/26/2013 (18:37)
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PERSISTENCEMIMI Posts: 11,390
11/22/13 1:55 P

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Corn Casserole

Recipe courtesy Paula Deen
.
Prep Time:8 minInactive Prep Time:5 minCook Time:55 minLevel:EasyServes:6 to 8 servings.




Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions


Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.





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PERSISTENCEMIMI Posts: 11,390
11/17/13 10:41 P

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Courtesy of Mayo Clinic

Thanksgiving Recipes: Delicious and Healthy Options


www.mayoclinic.com/health/thanksgivi
ng
-recipes/NU00643


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PERSISTENCEMIMI Posts: 11,390
11/17/13 10:38 P

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Top 10 Healthy Thanksgiving Weight Watchers Recipes
Courtesy of Gina. Excellent Web site.


www.itsuxtobefat.com/recipes/top-10-
he
althy-thanksgiving-weight-watchers-rR>ecipes.html


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PERSISTENCEMIMI Posts: 11,390
11/17/13 10:34 P

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Thanksgiving cheat sheet

Excellent comparison between traditional recipes and makeover WW recipes.
All recipes provide Points Plus.
Enjoy


www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=44041






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PERSISTENCEMIMI Posts: 11,390
11/14/13 12:25 A

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Here is a link to HEALTHY traditional Thanksgiving Menu. Looks wonderful!
Courtesy of Weight Watchers.
Points plus are provided for each recipe.


www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=199201&sc=3026


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PERSISTENCEMIMI Posts: 11,390
11/14/13 12:16 A

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Crustless Pumpkin Pie
Servings: 8
Posted by: Emily (EJWyatt) Thank you


1 pound canned pumpkin
2 large egg(s)
1 cup Skimmed Evaporated Milk
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp maple syrup
1/3 C Splenda

Mix pumpkin and milk. Add eggs. Add maple syrup, equal and spices. Use heaping measurements for spices. Pour into pie pan.

Bake at 350 for 45-60 minutes





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PERSISTENCEMIMI Posts: 11,390
11/14/13 12:08 A

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Crustless Pumpkin Pie
Courtesy of DKLIBERT Thank you

15 oz can pumpkin
¾ cup sugar substitute
½ cup egg substitute
1 ½ cup skim milk
½ tsp salt
2 tbsp pumpkin pie spice
Beat all ingredients together. Spray pie plate lightly with non-stick spray. Pour batter into pie plate and bake for 15 minutes at 400°. Reduce heat to 350° and bake for an additional 45 minutes or until knife inserted in center comes out clean.
Serving size: ONE QUARTER OF THE PIE! WHOO HOO! Top with a dollop of fat free whipped
cream.

Serving Size: 1/4 of 9" pie
Servings: 4
Calories: 75
Total Fat: 0g
Cholesterol: 2g
Sodium: 891mg
Carbohydrates: 16g
Fiber: 1g
Sugars: 1g
Protein: 4g





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PERSISTENCEMIMI Posts: 11,390
11/14/13 12:05 A

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Zucchini Casserole
Source: emilybites

Ingredients:
3 ½ tablespoons light butter, divided
2 medium zucchini, sliced into 1/4” slices
2 medium summer squash (yellow zucchini), sliced into 1/4” slices
½ cup diced onion
½ cup shredded carrots
10.75 oz can of 98% fat free Cream of Mushroom Soup
½ cup fat free plain Greek yogurt
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided

Directions:
1. Preheat the oven to 350.
2. In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
3. Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish (I used a 7x11 dish) and spread evenly.
4. Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.





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PERSISTENCEMIMI Posts: 11,390
11/13/13 11:39 P

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HGK's Date-kissed Thanksgiving Sweet Potato Casserole

I'm making it tomorrow and freezing it for Thanksgiving dinner. Sounds wonderful.
I'll use less walnuts. I'll probably buy pitted dates in a plastic vacuum bag.


www.healthygirlskitchen.com/2012/11/
ha
ppy-thanksgiving.html#more








Edited by: PERSISTENCEMIMI at: 11/13/2013 (23:46)
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10/9/13 8:56 P

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PERSISTENCEMIMI Posts: 11,390
10/3/13 8:49 P

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ORANGE SOUP WITH A SHORT CUT

In a pot, put low sodium chicken broth, 1-2 peeled sweet potatoes (yams) and 2-3 carrots, peeled. Cook until soft.
Add small can of pure, solid, pumpkin can (or more) to the soup, mis well and cook a little longer.
Mash carrots and sweet potatoes in food processor or use hand blender and mash it in the pot.
Add spices (I like cinnamon and nutmeg)

Done!





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PERSISTENCEMIMI Posts: 11,390
9/21/13 10:23 A

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SWEET POTATO CASSEROLE
Looks delicious. I'll make it for Thanksgiving
I can eat it for breakfast too.
Great dessert too.


www.healthygirlskitchen.com/2012/11/
ha
ppy-thanksgiving.html#more





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11/20/12 6:53 P

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Mimi's THANKSGIVING ABSOLUTELY SUPERB TURKEY
Butterball phone #: 1-800-288-8372

We got this absolute wonderful recipe from friends long time ago and that's the only recipe we make every year and enjoy so much.
It's a traditional recipe, NOT a "diet" recipe!

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

It's actually very easy to make! It looks hard because i write a LOT.

NOTES FROM BUTTERBALL COMPANY

1. Follow directions of Reynolds oven bag.
2. For turkey size between 18 and 22 pounds, cook at 350 degrees the whole time. It will take between 3 and 3 1/2 hours.
3. When using cooking bag, use only BAKE mode and NOT convection mode.
4. Insert the meat thermometer deep into the STUFFING that is in the LARGE space (and not into the turkey breast or other parts of the turkey).
5. When temperature in the STUFFING reaches 165 degrees, the turkey is done.
6. The turkey cooks faster because it's on 350 degrees (and not the usual 325 degrees)
7. If the turkey gets color on the top too fast, lay gently (no pushing) aluminum foil ONLY on the drumsticks and the breast.
DO NOT cover the STUFFING with aluminum foil.


NOTES!
2013
When guests come at 6:00 PM we should start at 12:00 noon.
On Thanksgiving day, the preparation time before we put the turkey in the oven is 40 minutes.
TOTAL TIME of preparations and cooking is 5 1/2 hours!
1. I decided to do the following about TWO WEEKS BEFORE Thanksgiving.
Cook the Turkey necks for 3 hours, covered in water, and take the meat off the bones and chop the meat.
FREEZE it.
Move it out to the fridge THREE days before Thanksgiving, to thaw it.
That will save me time on the day before T.G.
2. We decided to use TWO full stuffing packages.
3 I need to buy THREE large packages of turkey necks. Each package has about 5 large necks.
4. Our 2013 turkey is 22 3/4 pounds.
3. Buy the frozen turkey 8 days prior to T.G. Put it in the fridge on Wednesday.
4. It will take about 40 minutes to prepare the turkey, before it goes to the oven.
5. Pre heat the oven 20 minutes before it goes to the oven.
Pre-heat the oven at 12:15 PM
6. **** Butterball co. suggest 350 degrees when we cook the turkey in Reinhold's cooking bag.

Directions for 2013

22 pounds turkey took 3 1/2 hours exactly to be done. (ours is 22 3/4 pounds, tiny longer)
1. Guests come between 6:00pm - 6:15 PM. We have to start the preparations at 12:00 PM
2. Pre-heat oven at 12:15 PM
3. Put turkey in oven at 12:30 PM
4. 22 pounds frozen Butterball turkey (that's the only one we use with great results) required thawing 5- 6 1/2 full days in the garage refrigerator. (Bring home 8 days prior to T.G On Wednesday MORNING)
6. Wal-Mart has great sales. Check it about two weeks ahead of time (this year it was $1.18 cents per pound)
7. Call Walmat to tag our turkey (about two weeks prior to T.G.)
8. Buy 3 large packages of turkey necks for better flavor.
9. Preparation the day before: rinse thourouly the turkey, inside and out. Take out the two bags with turkey parts and save. Take out the kidney and throw it because it's bitter.

10. The day of Thanksgiving: chop one medium onion and about 5 celery stalks in the food processor, separately.
10. We cook the turkey in Reynolds Oven Bags, turkey size 8-24 pounds.
11. We only use frozen Butterball turkey.
12. Use only the lower rack when cooking to allow the bag to expand without touching the top walls of the oven.
13. I'm using my largest Circulon pan, covered with aluminum foil, to put in the turkey.
14. Use the THIN thread
15. When cleaning the turkey, put the usual amount of salt. But, before stuffing it, use LESS salt all over the turkey.
16. Use Kosher salt to salt the whole bird, both sides, then spread OLIVE OIL all over, both sides.
17. The oval orange ceramic plate (under the oven) is a good size to put the ready stuffing in.
18. We didn't need to cover the breast almost at all. Just for about 30 minutes when the color was nice.

INGREDIENTS

22-23 pounds frozen Butterball turkey
2 bags of Pepperidge Farm cubed Sage & Onion Stuffing (we decided to use the 2 bags.)
Reynolds Oven Bags, turkey size 8-24 pounds
1 medium onion, chopped fine in the food processor
5 celery stalks, chopped fine in the food processor.
1 tablespoon flour plus 1/2 cup flour for making the gravy at the end.
The reserved chopped cooked meat from two weeks before
The reserved liquids from the two weeks before, as much as needed to make the stuffing moist but not soggy.
1 stick of margarine, 1/4 pound (yes! one full stick!)
My own largest Circulon pan (no need to buy aluminum foil pan)
Kosher salt
Aluminum foil

DIRECTIONS

The day before Thanksgiving:

Preparation the day before:
I decided to do the step below two weeks prior to Thanksgiving.
rinse thourouly the turkey, inside and out. Take out the two bags with turkey parts and save. Take out the kidney and throw it because it's bitter.
Coat turkey generously inside and outside with kosher salt and refrigerate.
In a pot, put the turkey parts from the two bags AND the package of turkey necks. Fill it with water, bring to a boil, lower heat skim off the foam and simmer for 2 1/2 hours.
Take off the meat, cool it off and then pull out all the meat, small pieces, and save in a separate container.
Save also all the liquids, cool it and refrigerate both over night.

***********************

The day of Thanksgiving

* Start the preparations at 12:05 pm
* Pre-heat the oven 350 degrees at 12:30
* Total preparation time before cooking is 40 minutes
1. Do not rinse the turkey.
2. In a very large bowl, put in 2 packages of stuffing, celery, and chopped cooked meat.
3. heat the reserved liquids and add 1 stick of margarine until melted.
4. Put as much hot liquids (with melted margarine) over the Pepperidge Farm cubes, celery and onions until wet but not soggy.
5. Mix well everything.
6. Stuff the turkey. Don't push or put too much.
Stuff BOTH inner posterior and inner cavities.
7. Saw both places with a thread, using a large needle.
* Also saw/attach the wings to the turkey with the thin tread.
8. Coat generously the turkey only on the outside, FIRST with kosher salt and SECOND, with olive oil..
9. Put 1 tablespoon flour in the cooking bag, shake well, until well coated and throw access flour out.
10. Put stuffed turkey in the bag. Make 6 slits on the top of the bag.
Layer the pan with aluminum foil. Cut down the cleaning afterwards.
Put turkey so breast side is UP, on top and bake for about 3 to 3 1/2 hours at 350 degrees.
11. Ready when meat and drumsticks begin to separate from bone and when reached 165 degrees.
12. Cut bag open and pour juices out and save them for the gravy.
13. Let the turkey stands for at least 30 minutes.
Then take off the meat and separate dark from white turkey meat.
We do this stage in advance and put the meat in two covered containers that have liquid fuel to keep the meat moist and hot until guests arrive.
14. To make the gravy:
Put juices in a large pan. Add 1/2 cup flour, mixed well with cold water (no lumps).
Boil for 5 minutes until it becomes thick. If more liquids are needed, add hot water or start with less flour.

WOW! It's so delicious! I can't wait to eat it today!!!

Happy Thanksgiving


NOTES!
2012
Guests came at 5:00 PM in 2012. Starting preparation time is 11:15 AM. (it took longer to take of the meat and to clean around.
2012 turkey is 19 pounds. CONTINUE o buy 19 pounds turkey.
* Start preparations at 11:15 (we add 1/2 hour because we take off the meat and put it in a warming dish and clean everyting)
Starting: 1/2 hour to get ready for the oven.
18-22 pounds cooks 3 to 3 1/2 hours.
Resting time after cooking: 1/2 hour.
taking meat out to warming dih takes 1 1/4 hours to take off the meat and clean around well.
TOTAL TIME before guests are coming: 5 3/4 hours

The turkey got to the oven at 12:40 PM (guests come at 5:00 PM)




Edited by: PERSISTENCEMIMI at: 11/28/2013 (13:04)
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11/6/12 8:45 P

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Weight Watchers Casseroles Recipes


www.yummly.com/recipes/weight-watche
rs
-casseroles











Edited by: PERSISTENCEMIMI at: 11/6/2012 (20:51)
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6/5/12 5:21 P

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Healthy green bean casserole


lowfatcooking.about.com/od/sidedishe
s/
r/Healthy-Green-Bean-Casserole.htm


Edited by: PERSISTENCEMIMI at: 11/6/2012 (20:47)
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1/21/12 8:47 P

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Moist Cornbread in a Jiffy

Mix together 2 boxes Jiffy cornbread mix (the blue box), 2 eggs, and one can creamed corn.
Add nothing else. That's how it is so moist.

Bake as directed on package

Delicious!








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PERSISTENCEMIMI Posts: 11,390
11/20/11 3:46 P

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How to Survive and Enjoy Your Thanksgiving
Weight Watchers put together excellent information to help us survive and enjoy our Thanksgiving.

*** In particular, look at the last one called: Thanksgiving Cheat Sheet



www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=101011&sc=66






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PERSISTENCEMIMI Posts: 11,390
11/19/11 9:54 P

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2011 Thanksgiving celebration
Excellent information!
PointsPlus values for healthy makeovers of the traditional Thanksgiving foods.
Great ideas.


www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=44041&sc=3022


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11/19/11 11:21 A

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Barefoot Contessa Ina Garten) from the Food network has some wonderful recipes for a Thanksgiving meal.
Enjoy!


www.foodnetwork.com/barefoot-contess
a/
thanksgiving-pot-luck/index.html


I made today the Cranberry fruit conserve recipe. DIVINE!!!
By Barefoot Contessa, Ina Garten from the food network.
Below is the link. Easy to make.
I replaced part of the sugar with Splenda and Stevia.


www.foodnetwork.com/recipes/ina-gart
en
/cranberry-fruit-conserve-recipe2/inR>dex.html










Edited by: PERSISTENCEMIMI at: 11/19/2011 (21:16)
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10/26/11 8:53 P

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No Bake Pumpkin Pie

I got the recipe from a girl who lost her weight on WW and became a lifetime member.
She is now already 10 years on maintenance, doing it only at home, very successfuly.

Delicious!
No baking!
Make it in 3 minutes
Just mix the ingredients and freeze Easy to cut one serving directly from freezer

Ingredients

One Ready made low fat graham crackers crust
15 oz. can of pure, solid pumpkin
One small package, sugar free, fat free, instant vanilla pudding
8 oz. evaporated skim milk ( it comes in 12 oz. can. That's why I make THREE pies: two cans are 24 oz - good for three pies)
1 teaspoon pumpkin pie spice

2 cups fat free Cool Whip (1 1/2 cups mixed with the ingredients, and 1/2 a cup as topping when serving it)

Combine in a large bowl all ingredients except Cool Whip.
When all is mixed well, add the Cool Whip. Pour into the ready made graham cracker crust and freeze.




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12/13/10 3:06 P

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CRUSTLESS PUMPKIN PIE (my favorite. Got it from a WW friend)

Recipe makes two 9” pies . Each pie has 6 servings
1 Slice= 1 point (total of 12 servings in both pies)

Note!
I purchased the 32 oz. real egg product, original egg beaters.
1 cup of this equal 4 eggs.
2cups of this equal 8 eggs.

Ingredients:
1¾ cup Splenda
1 tsp salt
3 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
2 small containers of Egg Beaters (4 eggs each container)
1 29 oz can of pure pumpkin
2 cans of fat free evaporated milk

• Mix the Splenda with all the spices
• In a separate bowl mix the pumpkin with the egg beaters
• Add the Splenda/spice mix to the pumpkin mix
• Slowly add the evaporated milk while mixing
• Pour the mixture into two 9” pie pans that have been sprayed with cooking spray
• Bake at 450 degrees for 15 minutes
• Reduce the oven temperature to 350 degrees and bake for another 20-30 minutes until a toothpick comes out dry
• Cut each pie into 6 slices and enjoy


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11/28/10 9:32 P

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Three great recipes for Thanksgiving/Christmas dinner and anytime of the year

NOT YOUR MAMA'S GREEN BEAN CASSEROLE
POINTS® Value 2 Servings 6

Ingredients
1 package cornbread stuffing dry mix
10 1/2 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
15 oz Green Giant French-Style Green Beans, Canned

Instructions
Mix all well. Place in sprayed 8x8 baking dish. Bake @350 for approx. 30-35 min.

************************

EASY CORN CASSEROLE
9 servings at 4PTs each
(adapted slightly from a Cooking Light recipe)

Ingredients
1/4 cup egg substitute
3T butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Cooking spray

Preparation
Preheat oven to 350°. Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.

**************************

SWEET POTATO PINEAPPLE CASSEROLE
9 servings at 2 PTs each

INGREDIENTS:
3 large sweet potatoes
1/2 cup crushed pineapple with juice
1/4 cup packed light brown sugar
3 tablespoons butter

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
3. Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
4. Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.







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11/28/10 9:15 P

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Green Bean Casserole

6 servings
2 points per one serving

recipecircus.com/recipes/TexasLighte
ni
ngRod/VEGETABLES/Green_Bean_CasserolR>e_.html





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11/27/10 7:50 P

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PUMPKIN AND BLACK BEAN CASSEROLE


blog.fatfreevegan.com/2008/10/pumpki
n-
and-black-bean-casserole.html





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PUMPKIN PIE SPICE MIX # 1

Yield 1/2 cup

5 TBS. ground cinnamon
4 tsp. ground ginger
2 tsp. ground cloves
2 tsp. ground nutmeg
2 tsp. ground allspice

PUMPKIN PIE SPICE MIXTURE # 2

Yield 1/3 cup

2 TBS. ground cinnamon
1 TBS. + 1 tsp. freshly ground nutmet
1 TBS. ground ginger
1 1/2 tsp. ground allspice, OR ground cloves, OR a combination of both.


PUMPKIN PIE SPICE MIXTURE # 3

Yield 1/3 cup

3 TBS. ground cinnamon
3 tsp. ground nutmeg
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cloves

PUMPKIN PIE SPICE MIXTURE # 4

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=734997


PUMPKIN PIE SPICE MIXTURE # 5 by Chef Meg's

Ingredients
1/2 t mace, ground
1 T cinnamon, ground
1 t ginger, ground
1/2 t cloves, ground
1/2 t allspice, ground
1/2 t nutmeg, ground




Edited by: PERSISTENCEMIMI at: 11/19/2010 (23:36)
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11/19/10 7:53 P

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CRUSTLESS PUMPKIN PIE (my favorite. Got it from a WW friend)

Recipe makes two 9” pies . Each pie has 6 servings
1 Slice= 1 point (total of 12 servings in both pies)

Note!
I purchased the 32 oz. real egg product, original egg beaters.
1 cup of this equal 4 eggs.
2cups of this equal 8 eggs.

Ingredients:
1¾ cup Splenda
1 tsp salt
3 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
2 small containers of Egg Beaters (4 eggs each container)
1 29 oz can of pure pumpkin
2 cans of fat free evaporated milk

• Mix the Splenda with all the spices
• In a separate bowl mix the pumpkin with the egg beaters
• Add the Splenda/spice mix to the pumpkin mix
• Slowly add the evaporated milk while mixing
• Pour the mixture into two 9” pie pans that have been sprayed with cooking spray
• Bake at 450 degrees for 15 minutes
• Reduce the oven temperature to 350 degrees and bake for another 20-30 minutes until a toothpick comes out dry
• Cut each pie into 6 slices and enjoy


Edited by: PERSISTENCEMIMI at: 12/13/2010 (15:06)
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11/18/10 6:41 P

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Rachel Ray's Turkey Sweet Potato Shepherd's Pie and Cran-applesauce Sundaes


www.foodnetwork.com/recipes/rachael-
ra
y/turkey-sweet-potato-shepherds-pie-R>and-cran-applesauce-sundaes-recipe/i
ndex.html




Edited by: PERSISTENCEMIMI at: 11/18/2010 (18:42)
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11/17/10 10:14 A

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Rachel Ray’s Cranbberies orange sauce

Ingredients:
• Zest and juice of 1 orange
• 1/2 cup sugar, plus more if desired
• Pinch salt
• One 12-ounce bag fresh cranberries, rinsed

Directions:

1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.



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10/31/10 8:01 P

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Here is an updated list of many Thanksgiving foods. Enjoy!
If you wish, you can plan ahead your Thanksgiving meal, using this list as a guide, so you can stay successfuly within your daily, weekly and activity points.
Happy Thanksgiving!

To make this list more complete and even better, please add food items not listed here or suggest corrections.
Thank you!

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

THANKSGIVING DINNER - What's on the menu?
emoticon
emoticon All figures in parentheses are Weight Watchers Points values

TURKEY/HAM
Ham, lean, 2 oz (2)
Turkey, light or dark meat, with skin, 2 oz (3)
Turkey, 2 oz (2)
Turkey Leg, with skin, 2 oz (3)
Turkey leg, with skin, 4 oz (6)
Turkey thigh, with skin, 2 oz (3)
Turkey breast, with skin, 2 oz (3)
Turkey breast, 4 oz (4)
Turkey, dark, without skin 4 oz (6)
Turkey, White meat, without skin, 4 oz (4)
Turkey,beef or chicken, canned, 1/4 cup (1)

CRANBERRY SAUCE
Cranberry sauce, canned, 2 tablespoons (1)
Cranberry sauce 1/4 cup (2)
Cranberry sauce, 2 Tbsp canned (1)
Cranberry Sauce, 4 oz (4)
Cranberry-orange relish, 1/3 cup (2)
Cranberry sauce, canned, 1/3 cup (3)

STUFFING AND GRAVY
1/4 cup stuffing (2)
Stuffing... bread, from mix, prepared, 1/2 cup (4)
Stuffing, homemade, 1/2 cup (4)
1 cup bread stuffing (8)
Corn Bread Dressing, 1/2 cup (4)
Gravy, Brown, 1/4 cup (4)
Turkey gravy, canned, 1/4 cup (2)

POTATOES
Potatoes au gratin, homemade, 1 cup (12)
Potatoes, baked, cooked, 1 cup, 8 oz (3)
Mashed Potatoes, canned, 1/2 cup (2)
Mashed Potatoes, homemade, 1/2 cup (2)
Mashed potatoes, 3/4 cup (2)
Mashed Potatoes, frozen, prepared, 2/3 cup (2)
Mashed Potatoes, Instant, 1/3 cup (1)
3/4 cup garlic mashed potatoes (1)
Sweet potatoes, cooked, 1 cup, 8 oz (3)
Sweet Potatoes,1/2 cup mashed, canned (2)
Sweet potatoes, candied, 1/2 cup (4)
Sweet potatoes, candied, 1 cup (8)
1/2 cup mashed sweet potatoes (1)

VEGETABLES
Carrots, cooked, 1/2 cup (0.5)
Cole slaw, 1/2 cup (4)
Corn, kernels, canned, 1 cup (2)
Corn, cream-style, canned, 1 cup or 6 oz (3)
Corn, Del Monte, Green Giant cream-style, canned, 1/2 cup (2)
Corn, frozen, 2/3 cup (1)
Green bean casserole, 1/2 cup (2.5)
Green bean casserole, 3/4 cup (4)
3/4 cup green bean casserole with almonds, WW recipe (1)
Green Bean Casserole, 1 cup (5)
Green beans, 1 cup (0)
Green beans with almonds, 3/4 cup (1)
Roasted vegetables, no oil, 1 cup (0)
Salad, 1 cup, no dressing (0)
Squash, summer, 1 cup (0)
Squash, winter, 1 cup (1)
Turnips, frozen, fresh, cooked, boiled, drained, mashed, up to 3 cups (0)
Turnip casserole, 1/2 cup (3)

ROLLS/BUTTER
any type, 2 oz (3)
Corn Bread, 2" square (3)
Crescent dinner, store-bought, 1 oz (2)
Butter, 1 teaspoon (0)
WW bun (2)

DESSERTS
Apple pie, 1 small slice, 1/16 of 9” pie (4.5)
Apple Pie, homemade, (1/8 of pie (9)
Apple Pie, 1 slice store-bough) (7)
Cheesecake, 1/16 of 9 in pie (10)
Cool Whip, light, 1/4 cup (1)
Fruit Cobbler, 1 cup (10)
Fruit salad, 1 cup (2)
Ice Cream, vanilla, 1/2 cup light (2)
Mincemeat pie, homemade, 1/8 of pie (14)
Pecan pie, homemade, 1/8 of pie (11)
Pecan Pie (1 slice store-bought) 10
Pumpkin pie, 1 small slice, 1/16 of 9” pie (4.5)
Pumpkin Pie, homemade, 1/8 of pie (9)
Pumpkin pie, one slice, WW recipe (3)

SNACKS
Carrots, celery, and bell pepper sticks with ranch
Cheese, low-fat hard, 1 oz (2)
Crackers, 1 oz (3)
Crackers 7, fat-free (2)
Dip made from 2 Tbsp fat-free sour cream mixed with a pinch of ranch dip seasoning (0.5)
Nuts, mixed, 1 oz (4)

WINE
Wine spritzer, one (1)
Wine. 4 oz (2)
Vodka, 2 fluid oz (3)



Edited by: PERSISTENCEMIMI at: 10/31/2010 (20:01)
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LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
10/6/10 8:31 P

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Here's an easy recipe for Thanksgiving..or anytime for that matter

Waldorf Salad

Makes 12 Servings

Ingredients

6 cups diced apples
2 1/2 cups thinly sliced celery
1/4 cup plus 2 tbsp dark raisins
1/3 cup chopped walnuts (optional)

Dressing

1/4 cup plus 2 tbsp nonfat or reduced-fat mayonnaise
1/4 cup plus 2 tbsp nonfat sour cream

In a large bowl, combine the apples, celery, raisins, and walnuts, and stir to mix well. In a small bowl, combine the mayonnaise with the sour cream, and stir to mix well. Add the mayonnaise mixture to the apple mixture, and toss to mix. Cover the salad and chill for 1 to 3 hours before serving.

POINTS: 1

SERVING SIZE: 2/3 cup

PER SERVING: 63 Calories, 0.2 g Fat, 2 g Fiber, 0 mg Cholesterol, 1 g Protein, 94 mg Sodium


Cheryl Ky.

In Christ alone my hope is found





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PERSISTENCEMIMI Posts: 11,390
10/3/10 6:09 P

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Skinnier Thanksgiving dinner. Excellent advice and funny video.


www.mahalo.com/how-to-survive-thanks
gi
ving-on-a-diet







Edited by: PERSISTENCEMIMI at: 10/3/2010 (18:09)
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7/24/10 8:18 P

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"Diet" proof Thanksgiving dinner VIDEO - an interesting approach. Enjoy!


abcnews.go.com/Video/playerIndex?id=
91
66933


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1/27/10 5:52 A

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Here is an updated list of many Thanksgiving foods. Enjoy!
If you wish, you can plan ahead your Thanksgiving meal, using this list as a guide, so you can stay successfuly within your daily, weekly and activity points.
Happy Thanksgiving!

To make this list more complete and even better, please add food items not listed here or suggest corrections.
Thank you!

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

THANKSGIVING DINNER - What's on the menu?
emoticon
emoticon All figures in parentheses are Weight Watchers Points values

TURKEY/HAM
Ham, lean, 2 oz (2)
Turkey, light or dark meat, with skin, 2 oz (3)
Turkey, 2 oz (2)
Turkey Leg, with skin, 2 oz (3)
Turkey leg, with skin, 4 oz (6)
Turkey thigh, with skin, 2 oz (3)
Turkey breast, with skin, 2 oz (3)
Turkey breast, 4 oz (4)
Turkey, dark, without skin 4 oz (6)
Turkey, White meat, without skin, 4 oz (4)
Turkey,beef or chicken, canned, 1/4 cup (1)

CRANBERRY SAUCE
Cranberry sauce, canned, 2 tablespoons (1)
Cranberry sauce 1/4 cup (2)
Cranberry sauce, 2 Tbsp canned (1)
Cranberry Sauce, 4 oz (4)
Cranberry-orange relish, 1/3 cup (2)
Cranberry sauce, canned, 1/3 cup (3)

STUFFING AND GRAVY
1/4 cup stuffing (2)
Stuffing... bread, from mix, prepared, 1/2 cup (4)
Stuffing, homemade, 1/2 cup (4)
1 cup bread stuffing (8)
Corn Bread Dressing, 1/2 cup (4)
Gravy, Brown, 1/4 cup (4)
Turkey gravy, canned, 1/4 cup (2)

POTATOES
Potatoes au gratin, homemade, 1 cup (12)
Potatoes, baked, cooked, 1 cup, 8 oz (3)
Mashed Potatoes, canned, 1/2 cup (2)
Mashed Potatoes, homemade, 1/2 cup (2)
Mashed potatoes, 3/4 cup (2)
Mashed Potatoes, frozen, prepared, 2/3 cup (2)
Mashed Potatoes, Instant, 1/3 cup (1)
3/4 cup garlic mashed potatoes (1)
Sweet potatoes, cooked, 1 cup, 8 oz (3)
Sweet Potatoes,1/2 cup mashed, canned (2)
Sweet potatoes, candied, 1/2 cup (4)
Sweet potatoes, candied, 1 cup (8)
1/2 cup mashed sweet potatoes (1)

VEGETABLES
Carrots, cooked, 1/2 cup (0.5)
Cole slaw, 1/2 cup (4)
Corn, kernels, canned, 1 cup (2)
Corn, cream-style, canned, 1 cup or 6 oz (3)
Corn, Del Monte, Green Giant cream-style, canned, 1/2 cup (2)
Corn, frozen, 2/3 cup (1)
Green bean casserole, 1/2 cup (2.5)
Green bean casserole, 3/4 cup (4)
3/4 cup green bean casserole with almonds, WW recipe (1)
Green Bean Casserole, 1 cup (5)
Green beans, 1 cup (0)
Green beans with almonds, 3/4 cup (1)
Roasted vegetables, no oil, 1 cup (0)
Salad, 1 cup, no dressing (0)
Squash, summer, 1 cup (0)
Squash, winter, 1 cup (1)
Turnips, frozen, fresh, cooked, boiled, drained, mashed, up to 3 cups (0)
Turnip casserole, 1/2 cup (3)

ROLLS/BUTTER
any type, 2 oz (3)
Corn Bread, 2" square (3)
Crescent dinner, store-bought, 1 oz (2)
Butter, 1 teaspoon (0)
WW bun (2)

DESSERTS
Apple pie, 1 small slice, 1/16 of 9” pie (4.5)
Apple Pie, homemade, (1/8 of pie (9)
Apple Pie, 1 slice store-bough) (7)
Cheesecake, 1/16 of 9 in pie (10)
Cool Whip, light, 1/4 cup (1)
Fruit Cobbler, 1 cup (10)
Fruit salad, 1 cup (2)
Ice Cream, vanilla, 1/2 cup light (2)
Mincemeat pie, homemade, 1/8 of pie (14)
Pecan pie, homemade, 1/8 of pie (11)
Pecan Pie (1 slice store-bought) 10
Pumpkin pie, 1 small slice, 1/16 of 9” pie (4.5)
Pumpkin Pie, homemade, 1/8 of pie (9)
Pumpkin pie, one slice, WW recipe (3)

SNACKS
Carrots, celery, and bell pepper sticks with ranch
Cheese, low-fat hard, 1 oz (2)
Crackers, 1 oz (3)
Crackers 7, fat-free (2)
Dip made from 2 Tbsp fat-free sour cream mixed with a pinch of ranch dip seasoning (0.5)
Nuts, mixed, 1 oz (4)

WINE
Wine spritzer, one (1)
Wine. 4 oz (2)
Vodka, 2 fluid oz (3)



Edited by: PERSISTENCEMIMI at: 10/31/2010 (20:01)
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PERSISTENCEMIMI Posts: 11,390
12/19/09 11:44 A

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Pumpkin Gingerbread Trifle
Posted by CYBILCYBIL

Created With: Baking Mix - Ginger Spice
If you use Southaven Farms baking mixes, this one is awesome. I make it every year for Thanksgiving and Christmas.

"Paula Deen on the Food Network made a trifle so I kind of copied it and tried to make it a little more waistline-friendly. I hope you like it.

"Take one box of Southaven Farm Ginger Spice Baking Mix and make one gingerbread cake. I used nonfat milk, nonfat/sugarfree vanilla yogurt, and splenda. Let the cake cool.
"Take one 4.6-ounce box of vanilla cook-and-serve pudding mix and prepare it with 3 cups nonfat milk. Let it cool but do not let it set.

"Once the pudding is cool, stir in 3 cups of pumpkin pie filling (which is just a little bit less than the entire 30-ounce can -- and make sure it's the pumpkin pie filling/mix, not just the plain pumpkin puree). Combine well.

"Crumble half the gingerbread cake onto the bottom of a large trifle bowl. My trifle bowl measures 8" across and it is 5" high. Pour half of the pudding/pumpkin mixture over the cake. Spoon half of an 8-ounce tub of Cool Whip Lite over that. Repeat layers again with the other half of the cake, remaining half of pudding/pumpkin mixture, and remaining half of Cool Whip Lite.

"Refrigerate the Trifle overnight. Just before serving, you can sprinkle some cinnamon or gingersnaps or anything else over the top to make it pretty.

"This is a huge Trifle and will serve 24 people easily. I'm glad I experimented with this. I'm definitely going to make it again for the holidays."

Note from the Kitchen of Southaven Farm: We really like ER's recipe. When we tested it, we also made one trifle using our own freshly made sweetened whipped cream instead of Cool Whip. It was wonderful.

NUTRITION INFORMATION per serving (1 of 24):
145 calories, 2 grams fat, 4 grams fiber, 28 grams carbohydrate



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PERSISTENCEMIMI Posts: 11,390
11/26/09 3:50 P

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Pumpkin Fluff Dip - allrecipes

Yields: 32 servings

INGREDIENTS:
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

DIRECTIONS:
1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Calories 65
Fiber 0.4
Fat 3.6


Edited by: PERSISTENCEMIMI at: 12/12/2009 (13:35)
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PERSISTENCEMIMI Posts: 11,390
11/26/09 11:34 A

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Moved

Edited by: PERSISTENCEMIMI at: 11/19/2014 (15:50)
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PERSISTENCEMIMI Posts: 11,390
11/25/09 2:47 P

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Home made chicken, pork, beef,,,, sausage recipes collection


www.meatprocessingproducts.com/sausa
ge
-recipes.html?OVRAW=Homemade%20chickR>en%20sausage%20recipe&OVKEY=homemade
%2
0sausage%20recipe&OVMTC=advanced
&OVADI
D=19531001513&OVKWID=179279703013



How to make chicken sausage

www.ehow.com/how_2289546_make-chicke
n-
sausage.html



Home made making sausages recipes collection

thespicysausage.com/sausagemakingrec
ip
es.htm#poultrysausage



Turkey sausage recipes

www.butterball.com/recipe_search/pro
du
ct/Sausage


www.cdkitchen.com/recipes/cat/1910/


Chicken and sun dried tomato sausage

www.recipelink.com/mf/31/51912


Chicken sausage recipe from rachel Ray

www.foodnetwork.com/recipes/rachael-
ra
y/chicken-sausage-patties-recipe/indR>ex.html



Home made italian sausage seasoning blend recipe

www.grouprecipes.com/11791/homemade-
it
alian-sausage-seasoning-blend.html



How to make home made sausage seasoning

www.howtodothings.com/food-drink/how
-t
o-make-homemade-sausage-seasoning



Video - How to make Italian sausage with drey seasoning

www.howtodothings.com/video/italian-
sa
usage-recipe-adding-dry-spices








Edited by: PERSISTENCEMIMI at: 11/26/2009 (08:22)
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11/25/09 7:40 A

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emoticon What to do with Leftover Turkey?

LEFTOVER TURKEY RECIPES COLLECTION
Please share your own healthy recipes for leftover turkey. Thank you!

What to do with leftover turkey from Weight Watchers.com
www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=20191&sc=3022



recipes for leftover cooked turkey from butterball.com (nutrition information is not provided)

www.butterball.com/search/leftover+t
ur
key



Top 20 recipes for leftover tureky from allrecipes.com
Nutrition information is provided.

allrecipes.com/Recipes/Meat-and-Poul
tr
y/Turkey/Leftovers/Top.aspx



Superfast turkey recipes from cookinglight.com

www.cookinglight.com/food/quick-heal
th
y/quick-easy-turkey-recipes-00400000R>059989/page23.html



New ways to cook leftover turkey from EatingWell.com

www.eatingwell.com/recipes_menus/col
le
ctions/thanksgiving_leftovers_1



71 leftover turkey recipes from recipezaar.com

www.recipezaar.com/recipes.php?s_typ
e=
%2Frecipes.php&q=leftover+turkey+&SeR>arch=Search&Searcht=Search






Edited by: PERSISTENCEMIMI at: 11/24/2010 (10:10)
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PERSISTENCEMIMI Posts: 11,390
11/24/09 7:11 P

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The recipes look wonderful!
Nutrition information is not provided.
You can modify some recipes to make them healthier.

Great collection by butterball.com!
Enjoy!

www.butterball.com/recipe_search/mea
l/
Dinner





Edited by: PERSISTENCEMIMI at: 11/25/2009 (07:52)
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PERSISTENCEMIMI Posts: 11,390
11/17/09 10:03 P

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Chef Meg
500 calories Thanksgiving meal


www.sparkpeople.com/chef_meg_thanksg
iv
ing_09.pdf


Edited by: PERSISTENCEMIMI at: 11/17/2009 (22:10)
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Here is an updated list of many Thanksgiving foods. Enjoy!
If you wish, you can plan ahead your Thanksgiving meal, using this list as a guide, so you can stay successfuly within your daily, weekly and activity points.
Happy Thanksgiving!

To make this list more complete and even better, please add food items not listed here or suggest corrections.
Thank you!

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

THANKSGIVING DINNER - What's on the menu?
emoticon
emoticon All figures in parentheses are Weight Watchers Points values

TURKEY/HAM
Ham, lean, 2 oz (2)
Turkey, light or dark meat, with skin, 2 oz (3)
Turkey, 2 oz (2)
Turkey Leg, with skin, 2 oz (3)
Turkey leg, with skin, 4 oz (6)
Turkey thigh, with skin, 2 oz (3)
Turkey breast, with skin, 2 oz (3)
Turkey breast, 4 oz (4)
Turkey, dark, without skin 4 oz (6)
Turkey, White meat, without skin, 4 oz (4)
Turkey,beef or chicken, canned, 1/4 cup (1)

CRANBERRY SAUCE
Cranberry sauce, canned, 2 tablespoons (1)
Cranberry sauce 1/4 cup (2)
Cranberry sauce, 2 Tbsp canned (1)
Cranberry Sauce, 4 oz (4)
Cranberry-orange relish, 1/3 cup (2)
Cranberry sauce, canned, 1/3 cup (3)

STUFFING AND GRAVY
1/4 cup stuffing (2)
Stuffing... bread, from mix, prepared, 1/2 cup (4)
Stuffing, homemade, 1/2 cup (4)
1 cup bread stuffing (8)
Corn Bread Dressing, 1/2 cup (4)
Gravy, Brown, 1/4 cup (4)
Turkey gravy, canned, 1/4 cup (2)

POTATOES
Potatoes au gratin, homemade, 1 cup (12)
Potatoes, baked, cooked, 1 cup, 8 oz (3)
Mashed Potatoes, canned, 1/2 cup (2)
Mashed Potatoes, homemade, 1/2 cup (2)
Mashed potatoes, 3/4 cup (2)
Mashed Potatoes, frozen, prepared, 2/3 cup (2)
Mashed Potatoes, Instant, 1/3 cup (1)
3/4 cup garlic mashed potatoes (1)
Sweet potatoes, cooked, 1 cup, 8 oz (3)
Sweet Potatoes,1/2 cup mashed, canned (2)
Sweet potatoes, candied, 1/2 cup (4)
Sweet potatoes, candied, 1 cup (8)
1/2 cup mashed sweet potatoes (1)

VEGETABLES
Carrots, cooked, 1/2 cup (0.5)
Cole slaw, 1/2 cup (4)
Corn, kernels, canned, 1 cup (2)
Corn, cream-style, canned, 1 cup or 6 oz (3)
Corn, Del Monte, Green Giant cream-style, canned, 1/2 cup (2)
Corn, frozen, 2/3 cup (1)
Green bean casserole, 1/2 cup (2.5)
Green bean casserole, 3/4 cup (4)
3/4 cup green bean casserole with almonds, WW recipe (1)
Green Bean Casserole, 1 cup (5)
Green beans, 1 cup (0)
Green beans with almonds, 3/4 cup (1)
Roasted vegetables, no oil, 1 cup (0)
Salad, 1 cup, no dressing (0)
Squash, summer, 1 cup (0)
Squash, winter, 1 cup (1)
Turnips, frozen, fresh, cooked, boiled, drained, mashed, up to 3 cups (0)
Turnip casserole, 1/2 cup (3)

ROLLS/BUTTER
any type, 2 oz (3)
Corn Bread, 2" square (3)
Crescent dinner, store-bought, 1 oz (2)
Butter, 1 teaspoon (0)
WW bun (2)

DESSERTS
Apple pie, 1 small slice, 1/16 of 9” pie (4.5)
Apple Pie, homemade, (1/8 of pie (9)
Apple Pie, 1 slice store-bough) (7)
Cheesecake, 1/16 of 9 in pie (10)
Cool Whip, light, 1/4 cup (1)
Fruit Cobbler, 1 cup (10)
Fruit salad, 1 cup (2)
Ice Cream, vanilla, 1/2 cup light (2)
Mincemeat pie, homemade, 1/8 of pie (14)
Pecan pie, homemade, 1/8 of pie (11)
Pecan Pie (1 slice store-bought) 10
Pumpkin pie, 1 small slice, 1/16 of 9” pie (4.5)
Pumpkin Pie, homemade, 1/8 of pie (9)
Pumpkin pie, one slice, WW recipe (3)

SNACKS
Carrots, celery, and bell pepper sticks with ranch
Cheese, low-fat hard, 1 oz (2)
Crackers, 1 oz (3)
Crackers 7, fat-free (2)
Dip made from 2 Tbsp fat-free sour cream mixed with a pinch of ranch dip seasoning (0.5)
Nuts, mixed, 1 oz (4)

WINE
Wine spritzer, one (1)
Wine. 4 oz (2)
Vodka, 2 fluid oz (3)

*************************

Here are healthy Thanksgiving recipes with points values. Enjoy!

www.laaloosh.com/ct/health-and-food/
fo
od-recipes/holiday/thanksgiving-reciR>pes/


www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=79791






Edited by: PERSISTENCEMIMI at: 10/31/2010 (19:35)
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11/7/09 7:33 A

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PUMPKIN PUDDING
Posted by Hope610

this is good, too. I substitute with splenda, 1 Tbs. pumpkin pie spice and egg substitute.

1/4 to 1/2 cup sugar
2 to 4 teaspoons cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cloves, optional
2 large eggs (the SuperFoods authors recommend eggs with extra omega-3s)
One 15-ounce can pure pumpkin
One 12-ounce can evaporated nonfat milk (or evaporated 2% milk)

Preparation
Mix all the ingredients together and pour the mixture into an 8-by-8-inch casserole. Bake it in a preheated (350 degrees Fahrenheit) oven for about 30 minutes. Don't over bake; the center should be slightly wiggly. Cool and enjoy, or refrigerate for later use.




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Cranberry Pear Oatmeal Crisp
Nubella.com


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,567R>5/s,1/r,Cranberry%20Pear%20Oatmeal%2
0Crisp/





Edited by: PERSISTENCEMIMI at: 11/2/2009 (11:04)
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PUMPKIN ROLL
Posted by PONTANA73

I saw someone say Pumpkin Roll and I got this recipe off these boards a few years ago and now everyone expects it; even the people not watching their weight.

1 Angel Food Cake Mix - the 1 Step
1 cup cold water
1 can (15oz) pumpkin
1 TB pumpkin pie spice

Filling:
1 (8oz) FF Cream cheese
1 (3 oz) SF FF Cheesecake pudding mix
1 (8 oz) FF Cool Whip
Pumpkin pie spice to taste

Preheat oven to 350^. Line a jelly roll pan with waxed paper. Spray lightly with Pam. Beat the cake mix and water together in a bowl for 2 or 3 minutes. Fold in pumpkin and pumpkin pie spice. Pour batter into prepared pan. Bake for 20 minutes or until the cake spings back when touched gently in the center. Let cool for 5 minutes. Put powdered sugar on a clean dish towel and flip the cake onto the towel. Carefully peel off the wax paper. Roll the cake and towel together on the longer side (get more slices for less points). Let cool for 5 or 6 hours. Beat Cream cheese and slowly add Cool Whip in portions. This keeps the filling from getting lumpy. After this mixture is well blended, add the dry pudding mix and pumpkin pie spice. Carefully unroll the cake, spread the cream cheese mixture on the top. Gently roll the cake back up.



I'll celebrate 10 years of maintenance on July 2nd, 2014!

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WW 1989 SWEET POTATO CAKE
Posted by LILDUMPLING
(8 Servings)

3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 cup whole-wheat flour
1/3 cup granulated light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of salt
1 cup egg substitute
1 Tablespoon +1 teaspoon walnut or olive oil
1 1/2 teaspoon vanilla
12 ounces grated pared sweet potatoes
1 cup unsweetened applesauce
1/4 cup golden raisins
1 ounce chopped walnuts
2 teaspoons confectioners sugar
Whipped topping

Preheat oven to 350F. Spray 9 cup fluted tube pan with nonstick cooking spray; set aside. In large bowl, sift all-purpose flour, baking soda and powder; stir in whole-wheat flour, brown sugar, cinnamon, all spice and salt. Add egg substitute, oil and vanilla, mix with wooden spoon until blended. Stir in sweet potatoes, applesauce, raisins and walnuts. Pour into prepared pan. Bake 65 minutes, until top springs back when touched lightly with finger. Cool on rack 10 minutes; loosen edges and invert onto rack; cool completely. Place on serving platter. Sprinkle with Confectioners sugar, or dissolve Confectioners sugar in 1/4 cup boiling water. Brush over cake. If desired, garnish with whipped topping.

Per serving Cal 237, Fat 5g, Fiber ?.

This is a delicious recipe.





Edited by: PERSISTENCEMIMI at: 10/25/2009 (18:24)
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Pumpkin Pie Shake

2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen fat-free whipped topping, thawed
Pumpkin-pie spice (optional)


Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

Yield: 4 servings

CALORIES 198 FAT 2.8g FIBER 1.4g

Cooking Light, JANUARY 2006


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10/23/09 5:17 P

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CREAMY PUMPKIN OATMEAL

2 Cups of steel cut oats
1 12 oz. can ff evaporated
milk
1 15 oz. can pumpkin
5 1/2 Cups water
2 tsp. pumpkin pie spice
(more to taste)
add sweetener to taste when
eating

Put all in crockpot, stir til all pumpkin is mixed in..cook on low for 4-6 hours.


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10/14/09 3:20 P

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FREEZER PINEAPPLE PUDDING MOLD
From Cook once, Eat for a week
By Jyl Steinback, page 230

I have made this before adding also marshmallows (watergate salad?). This recipe was great without the marshmallows. My husband loved it.
I'm glad it can be frozen.
I didn't freeze it this time. Just refrigerate it.
Note! Nutrition information is for REGULAR instant pudding. I've used sugar free, fat free, so the calories are ACTUALLY LESS.

8 servings

Ingredients

3-ounce package, sugar free, fat free, instant vanilla pudding mix (I used pistachio pudding)
16-ounce can crushed pineapple, in its own juice, undrained
4 1/2 cups nonfat Cool Whip, thawed

Directions

COnbine pudding mix and pineapple (with juice) in medium bowl: mix well. Fold in Cool Whip and mix until ingredients are blended. Pour mixture into freezer-safe mold, cover and freeze up to 3 months(I didn't freeze it this time, just refrigerate it).
When ready to serve: Place pudding mold in refrigerator at least 2 hours before serving: Remove from mold, slice and serve.

Makes 8 servings

Each serving:
137 calories
9 g fat
32 g carbs
0 g protein
0 mg cholesterol
1 g fiber
101 mg sodium
Exchanges: 2 other carbs
Carb choices 2



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PERSISTENCEMIMI Posts: 11,390
10/9/09 5:39 P

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Taste of Home Light and Tasty Magazine
Low Calorie Pumpkin Pie
Servings: 8

1/2 cup(s) Bisquick Reduced-Fat Baking Mix
12 oz fat-free evaporated milk
2 egg whites
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp vanilla extract
15 oz canned pumpkin, 1 can solid packed
1 egg
1 cup(s) fat-free whipped topping
3/4 cup(s) McNeil Nutritionals Splenda sugar blend for baking

In large mixing bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in the evaporated milk.
Pour into a 9 inch pie plate coated with non-stick spray. Bake at 350 degrees for 35 to 40 minutes or until knife inserted near the center comes out clean.
Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate any leftovers.

Serves 8
1 serving =
124 Calories, 2 gm fat, 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 gm fiber, 6 gm protein.





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10/9/09 7:33 A

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79 Thanksgiving Recipes with Points Values


www.recipecircus.com/cgi-bin/recipes
/c
ategory.cgi?category=THANKSGIVING&loR>gin=awsum34






Edited by: PERSISTENCEMIMI at: 11/24/2010 (22:08)
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Thanksgiving recipes with pictures and WW point values


www.laaloosh.com/ct/health-and-food/
fo
od-recipes/holiday/thanksgiving-reciR>pes/






Edited by: PERSISTENCEMIMI at: 11/15/2009 (19:36)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,390
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Create your Thanksgiving plate (with WW points)


www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=40351&sc=4350


*********************

Meal Planning a Week Before Thanksgiving (with WW points)

altopower.wordpress.com/2007/11/14/m
ea
l-planning-a-week-before-thanksgiving/


***************************

Enjoy Thanksgiving, Leftover and all (with WW points)


www.weightwatchers.com/about/prs/wwi
_t
emplate.aspx?GCMSID=1002921


*******************************

WW points for common Thanksgiving foods

www.halfmysize.com/content/view/59/2
/


*******************************

Enjoy Thanksgiving, Leftover and all (with WW points)

www.weightwatchers.com/about/prs/wwi
_t
emplate.aspx?GCMSID=1002921






Edited by: PERSISTENCEMIMI at: 11/11/2009 (08:34)
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10/8/09 9:38 P

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Butternut Squash Stew


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,415R>1/s,1/r,squash/


Edited by: PERSISTENCEMIMI at: 10/9/2009 (07:03)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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