Thanksgiving Feast

Makes 6 servings 1 serving = 1 fruit and 1 fat (if nuts are used)

• 1 medium orange ground up with rind
• 3⁄4 cup port wine
• 3 oz. pkg. sugar­-free raspberry Jell­-O
• 8 oz. can whole cranberries, unsweetened
• 1⁄4 cup chopped walnuts (optional) Boil port wine and ground orange together for 1 – 2 minutes. Pour hot mixture into bowl with Jell­-O, cranberries and nuts. Pour into Jell­-O mold. Chill and serve when firm. May be used as a salad or as a cranberry sauce.

Turkey Breasts Stuffed with Cran-Apple Stuffing

Makes 4 servings 1 serving = 4 oz. protein, 1 starch, 1/3 fruit and 1⁄2 fat

• 1 lb. turkey breast
• 1 Tbsp curry powder
• 1 Tbsp olive oil
• 1⁄4 cup low­sodium chicken broth
• Salt and pepper (to taste)Stuffing
• 1 rib celery, diced
• 1 apple, diced into small pieces
• 1⁄2 cup cranberries, unsweetened
• 4 slices Ezekiel bread, toasted and cut into bite size pieces
• 1⁄2 cup low­sodium chicken broth
• 1 tsp sage or poultry seasoning
• 1/8 tsp pepper
• 1 tsp curry powder (optional) In a medium bowl, combine stuffing ingredients. Rinse turkey and pat dry. Butterfly turkey by cutting it lengthwise down the center, almost in half. In a small bowl whisk 1⁄4 cup chicken broth, curry powder, and olive oil together and coat the turkey breasts. Place the stuffing down the middle of the turkey and roll the turkey around the stuffing. Preheat oven to 350 degrees. Place turkey in a baking dish that is coated with nonstick spray. Bake for 45 – 50 minutes, or until turkey is no longer pink and internal temperature reaches 170 degrees.

Sage Dressing

Makes 2 servings 1 serving = 1 starch, and 1⁄2 fruit

• 2 Tbsp oat bran
• 4 Ryvita crackers
• 2 Tbsp onion, chopped
• 1 apple, shredded with peel
• 2–3 tsp sage
• 1⁄4 tsp poultry seasoning
• 1 celery rib, diced
• 1 egg white
• Spectrum or Earth Balance butter substitute
• Dash pepperGrind bran and crackers in food processor. Coat skillet with nonstick vegetable spray. Sauté onion and celery until tender; let cool. Combine all ingredients in a bowl and mix well. Pour into a small baking dish coated with nonstick vegetable spray. Bake at 375 degrees for 35 minutes or stuff into chicken or turkey breasts. Recipe can be doubled or tripled for larger crowds.

Sweet Potato Pumpkins (GF)

Makes 8 servings 1 serving = 1 starch and 1⁄4 fruit

• 8 large sweet potatoes
• 2 cans (8 oz.) crushed pineapple, drained
• 1 egg
• 2 tsp Spectrum or Earth Balance butter substitute
• Dash pepper
• 1⁄4 tsp ground nutmeg
• 1 cup whole cranberry sauce, unsweetened
• 8 mini carved­out pumpkins
• Parsley for garnish (optional) Bake sweet potatoes until tender. Whip together sweet potatoes, pineapple, egg, butter substitute, dash pepper, and nutmeg. Swirl in cranberry sauce. Bake potato mixture at 375 degrees for 20 minutes. Spoon into 8 mini pumpkins and return to oven for 15 minutes. Garnish with parsley.

• 1 can (15 oz.) pumpkin, unsweetened
• 1 can fat­free evaporated milk
• 1 tsp vanilla extract
• 2 eggs
• 1 Tbsp pumpkin spice (or 2 tsp cinnamon, 1 tsp ginger, and 1⁄2 tsp nutmeg)
• 1⁄2 cup xylitol (or 3⁄4 cup fructose sugar)
• 1 whole wheat (low­fat) crustPreheat oven to 350 degrees. Cook crust for 8 minutes, and then take out of oven to fill. In a blender or food processor mix the pumpkin, milk, pumpkin spice, and natural sugar until smooth. Add in 2 eggs and quickly blend. Pour mixture in cooked crust and bake for 50–60 minutes until pie is firm. Cool for 15 minutes and serve.

Silken Tofu Whipped Topping (GF)

Makes 1 cup 3 Tbsp serving = freebie

• 10 oz. pkg. Mori­Nu Silken tofu
• 4 tsp xylitol or stevia
• 1 tsp vanilla extract
• 1 Tbsp fat­free soy milk or canned evaporated skim milk

Place all ingredients in blender or food processor and blend until very smooth. Add more soy milk (teaspoon at a time) if mixture is too thick. Place in a covered container and refrigerate until chilled.