McSullivan
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Member since 5/05 1573 total posts
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Re: WW Ladies - Thanksgiving Recipes
Sausage, Apple and Cornbread Stuffing
POINTS® Value | 2
Servings | 12
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy
side dishes | The sweet apple and rich sausage flavor in this stuffing work well with chicken, turkey, pork chops and even fish.
Ingredients
8 oz raw turkey sausage
2 Tbsp apple juice
1 tsp butter
1 medium onion(s), chopped
2 medium celery, chopped
2 medium apple(s), cored and diced
1/4 cup parsley, chopped
2 Tbsp thyme, chopped or 1 tsp dried
1 Tbsp poultry seasoning
8 oz cornbread stuffing dry mix
1 1/2 cup canned chicken broth, hot
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Coat a large, nonstick skillet with cooking spray; place over medium heat.
Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
Melt butter in skillet. Add onion and celery; sauté until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.
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Apple-Topped Mashed Sweet Potatoes
POINTS® Value | 4
Servings | 10
Preparation Time | 20 min
Cooking Time | 90 min
Level of Difficulty | Moderate
side dishes | This delicious combination is certain to impress your holiday guests. Be sure to use Golden Delicious apples because they hold their shape well while sautéing.
Ingredients
5 pound sweet potato(es), medium-size, scrubbed, pierced with a fork
1 Tbsp butter
2 medium apple(s), Golden Delicious, peeled, cored and sliced 1/4-inch thick
1/2 cup orange juice
1/2 tsp table salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon, plus extra for sprinkling on final product
1/4 tsp black pepper, freshly ground
1 sprays cooking spray
Instructions
Preheat oven to 400ºF. Place potatoes on a rimmed baking sheet and bake until very soft, about 1 hour. Remove potatoes from oven and reduce oven temperature to 350ºF. Let potatoes stand until cool enough to handle.
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add apples and cook, gently turning occasionally, until golden and tender, about 7 minutes; remove from heat and set aside.
Cut cooled potatoes in half and scrape out pulp into a large bowl; discard skins. Add juice, salt, nutmeg, cinnamon and pepper; mash with a potato masher. Or for a smoother texture, process in a food processor until smooth.
Lightly coat a 1 1/2- to 2-quart rectangular or round baking dish with cooking spray. Scrape potato mixture into baking dish; arrange sautéed apples over top in pretty pattern such as concentric circles. Bake until bubbly around edges, about 30 minutes. Sprinkle with ground cinnamon and cut into 10 pieces.
Notes
You can assemble this dish up to 4 hours in advance (up to the point of baking it). Keep it refrigerated but let it come to room temperature before cooking it.
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Apple-Cinnamon Acorn Squash
POINTS® Value | 2
Servings | 4
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Easy
side dishes | Liven up your dinner table this winter with this simple squash side dish. Then check out other great squash recipes in Squash Recipes You'll Fall For.
Ingredients
2 pound acorn squash, about 1 large
1 Tbsp reduced-calorie margarine
1/2 cup apple juice
1/2 tsp ground cinnamon
Instructions
Trim ends off unpeeled squash, cut in half, and remove and discard seeds and fibers. Slice each half into four 1/2-inch-thick slices.
Melt margarine in a large nonstick skillet. Add apple juice and cinnamon; mix well. Add squash and bring to boil; reduce heat, cover and simmer for 10 minutes. Turn squash slices over, cover and simmer until squash is tender, about 10 minutes more. Yields 2 pieces squash per serving. (Note: Do not eat skin.)
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Candied Sweet Potatoes
Was POINTS® value of | 8
Now POINTS® value of | 3
Servings | 4
Preparation Time | 20 min
Cooking Time | 60 min
Level of Difficulty | Easy
side dishes | Nothing brings on holiday cheer like candied sweet potatoes. Ours are sugary-sweet with fewer calories per serving.
Ingredients
2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
Instructions
Preheat oven to 375ºF.
Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.
Chef Tips
We renovated Candied Sweet Potatoes by:
Using reduced-calorie margarine instead of butter and cutting back on the amount.
Relying on maple syrup and orange juice for added flavor.
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Apple Pie
Was POINTS® value of | 9
Now POINTS® value of | 4
Servings | 8
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Moderate
desserts | Part pie, part cobbler, this dish is a must for fall parties and get-togethers.
Ingredients
1 cup all-purpose flour
2 tsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup uncooked old fashioned oats
5 Tbsp all-purpose flour
2 Tbsp sugar
2 Tbsp reduced-calorie margarine, melted
Instructions
Preheat oven to 400ºF.
To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Chef Tips
We Renovated Apple Pie by:
Using reduced-calorie margarine to create a reduced-fat piecrust.
Replacing a second (top) crust with a much lighter crumb topping.
Eliminating butter in the filling.
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Creamed Spinach
Was POINTS® value of | 6
Now POINTS® value of | 0
Servings | 4
Preparation Time | 10 min
Cooking Time | 7 min
Level of Difficulty | Easy
side dishes | If you've been dodging this fat-laden side dish, it's time to put it back on your plate. We've trimmed it down so you can stay on track.
Ingredients
10 oz chopped frozen spinach, thawed, water squeezed out
1/2 cup fat-free evaporated milk
1 tsp dehydrated onion flakes, or minced onion
1/2 tsp garlic powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
Transfer mixture to a medium saucepan and add minced onion and garlic powder; set pan over medium heat and bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes; season to taste with salt and pepper. Yields about 1/2 cup per serving. (Note: For those on the Flex Plan, keep in mind that a larger 1-cup serving will have a POINTS value of 1.)
Notes
For a delicate flavor and brilliant green color, try this recipe with fresh baby spinach. Steam 12 ounces of baby spinach leaves in a steamer over boiling water for 2 minutes. Drain and proceed with the recipe. You can also use 1 chopped shallot instead of the onion flakes.
Chef Tips
We renovated Creamed Spinach by:
Using fat-free evaporated milk instead of whole milk, cream or a butter-based béchamel sauce.
Eliminating butter from the recipe.
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Garlic Mashed Root Vegetables
POINTS® Value | 1
Servings | 6
Preparation Time | 20 min
Cooking Time | 12 min
Level of Difficulty | Easy
side dishes | Mashed root vegetables, a hearty change of pace from plain mashed potatoes, are loaded with nutrients.
2 medium potato(es), peeled and quartered
2 medium carrot(s), peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip(s), peeled and cut into chunks
5 medium garlic clove(s), peeled
1/8 tsp table salt
1/4 cup fat-free sour cream
1/2 cup fat-free chicken broth, warmed
1/8 tsp black pepper, or to taste
1/8 tsp table salt, or to taste
Instructions
Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water. Add 1/8 teaspoon salt, cover and bring to a boil. Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables. Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.
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Grandma's Pumpkin Muffins
POINTS® Value | 3
Servings | 12
Preparation Time | 18 min
Cooking Time | 25 min
Level of Difficulty | Easy
desserts | Nothing says fall like the spice trinity of pumpkin, nutmeg and cloves.
Ingredients
1 sprays cooking spray
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp table salt
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup unsweetened applesauce
1 cup canned pumpkin
2/3 cup sugar
1/2 cup fat-free egg substitute
2/3 cup fat-free skim milk
Instructions
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired.
Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.
Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon.
Add applesauce mixture to flour mixture and mix until completely incorporated.
Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving.
Notes
We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.
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Light Piecrust
Was POINTS® value of | 5
Now POINTS® value of | 2
Servings | 8
Preparation Time | 10 min
Cooking Time | 30 min
Level of Difficulty | Moderate
desserts | Our renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.
Ingredients
1 cup all-purpose flour, plus extra for rolling out dough
1 Tbsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or 3 Tbsp (depending on dough)
Instructions
Preheat oven to 400ºF.
Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
Chef Tips
We renovated the piecrust by:
Using reduced-calorie margarine instead of butter or shortening, and cutting back on the amount.
Making a thinner crust (you don’t need a thicker one, and the flavor is virtually the same).
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Pumpkin Pie
Was POINTS® value of | 8
Now POINTS® value of | 3
Servings | 8
Preparation Time | 20 min
Cooking Time | 60 min
Level of Difficulty | Moderate
desserts | Pumpkin pie doesn't have to weigh you down. Our lightened-up version is the perfect ending to your Thanksgiving meal.
Ingredients
4 sprays cooking spray
4 sheet phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cup canned pumpkin, puree
1 1/2 cup fat-free evaporated milk
1/2 cup fat-free egg substitute
1 tsp vanilla extract
Instructions
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.
Chef Tips
We renovated Pumpkin Pie by:
Replacing a butter-laden crust with layers of light, crispy phyllo dough.
Using fat-free egg substitute instead of whole eggs.
Using vanilla extract for sweetness.
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Pumpkin Souffle
POINTS® Value | 2
Servings | 10
Preparation Time | 15 min
Cooking Time | 50 min
Level of Difficulty | Difficult
desserts | The use of Neufchatel cheese makes this soufflé taste like a warm pumpkin cheesecake, but with much less fat and fewer calories.
Ingredients
2 Tbsp sugar
15 oz canned pumpkin, puree
1 Tbsp cornstarch
1/4 cup fat-free evaporated milk
4 oz Neufchatel cheese, softened
1 tsp pumpkin pie spice
1 tsp ground ginger
3 large egg(s), separated
1 large egg white(s)
1/3 cup sugar
Instructions
Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk into pumpkin. Bring to boil; remove from heat and cool.
Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes.
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honestly I dont remember, I havent made it since last year and I googled the recipe yesterday. But its yummy- that I can tell you.
Everything is the same except your has an extra cup of milk, so maybe its 1 or 2 cups less.
