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WW Ladies - Thanksgiving Recipes

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mrswask
Pookie Love

Member since 5/05

20229 total posts

Name:
Michal

WW Ladies - Thanksgiving Recipes

Anyone have any good Thanksgiving Recipes you're planning on making? Or any re-done recipes?

Please share!

Thanks!

Posted 11/7/06 10:26 PM
 
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peabody
Love green icing!!!

Member since 5/05

4691 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

I make buttermilk corn muffins, so yummy, but they are fattening.

I'd love to see if there are other less fattening muffins I can make.

Posted 11/8/06 12:41 AM
 

rose825
Best Friends

Member since 6/05

10228 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

This is my absolute favorite Thanksgiving WW dessert:

PUMPKIN MOUSSE

1 cup 1% or skim milk
2 pkg. Instant Vanilla Pudding (fat free / sugar free)
1 tsp + 1/4 tsp. pumpkin pie spice ( I often leave this out or just add a little)
16 oz can of pumpkin filling
1 8 oz container of fat-free cool whip

Mix everything together one ingreedient at a time)1 Cup = 2 points.

Note: If you don't use fat free/ sugar free pudding but use Instant fat-free instead the points are 4 pts. per cup.

Chat Icon

Posted 11/8/06 8:05 AM
 

McSullivan
.

Member since 5/05

1573 total posts

Name:

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.

_________________________________

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.

________________________________

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.)

__________________________________

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.

__________________________________

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.

__________________________________

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.

__________________________________

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.
__________________________________

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.
__________________________________

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).
_________________________________

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.
__________________________________

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.




























Posted 11/8/06 8:13 AM
 

rose825
Best Friends

Member since 6/05

10228 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

these are awesome. Thanks for posting. I think I am goign to print them out and bring to my WW meeting this week.

Posted 11/8/06 8:17 AM
 

mrswask
Pookie Love

Member since 5/05

20229 total posts

Name:
Michal

Re: WW Ladies - Thanksgiving Recipes

Wow - thanks so much for these great ideas!

Posted 11/8/06 10:25 AM
 

Bri
I Love You to Pieces!

Member since 5/05

9919 total posts

Name:
Brianne

Re: WW Ladies - Thanksgiving Recipes

Posted by rose825

This is my absolute favorite Thanksgiving WW dessert:

PUMPKIN MOUSSE

1 cup 1% or skim milk
2 pkg. Instant Vanilla Pudding (fat free / sugar free)
1 tsp + 1/4 tsp. pumpkin pie spice ( I often leave this out or just add a little)
16 oz can of pumpkin filling
1 8 oz container of fat-free cool whip

Mix everything together one ingreedient at a time)1 Cup = 2 points.

Note: If you don't use fat free/ sugar free pudding but use Instant fat-free instead the points are 4 pts. per cup.

Chat Icon




hmmmm . . . .

I posted something similar and it comes out to 2 points per half cup- this is mine . . . I may have to try your way . . .


Pumpkin Fluff

2 points for 1/2 cup:

1 small box butterscotch ff sf pudding
1 small box vanilla ff, sf pudding
2 cups skim milk
1 regular sized can pumpkin (not the very large one . . .)
pumpkin pie spice
1 cup light cool whip

Mix puddings and milk together. Add pumpkin and spice. Fold in about one cup of light cool whip. This recipe made about 8 1/2 cup servings.


Posted 11/8/06 3:31 PM
 

Bri
I Love You to Pieces!

Member since 5/05

9919 total posts

Name:
Brianne

Re: WW Ladies - Thanksgiving Recipes

Posted by rose825

This is my absolute favorite Thanksgiving WW dessert:

PUMPKIN MOUSSE

1 cup 1% or skim milk
2 pkg. Instant Vanilla Pudding (fat free / sugar free)
1 tsp + 1/4 tsp. pumpkin pie spice ( I often leave this out or just add a little)
16 oz can of pumpkin filling
1 8 oz container of fat-free cool whip

Mix everything together one ingreedient at a time)1 Cup = 2 points.

Note: If you don't use fat free/ sugar free pudding but use Instant fat-free instead the points are 4 pts. per cup.

Chat Icon



also, how many cups does this recipe make?

Posted 11/8/06 3:34 PM
 

rose825
Best Friends

Member since 6/05

10228 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

Posted by THEINFAMOUSMRS.OTG

Posted by rose825

This is my absolute favorite Thanksgiving WW dessert:

PUMPKIN MOUSSE

1 cup 1% or skim milk
2 pkg. Instant Vanilla Pudding (fat free / sugar free)
1 tsp + 1/4 tsp. pumpkin pie spice ( I often leave this out or just add a little)
16 oz can of pumpkin filling
1 8 oz container of fat-free cool whip

Mix everything together one ingreedient at a time)1 Cup = 2 points.

Note: If you don't use fat free/ sugar free pudding but use Instant fat-free instead the points are 4 pts. per cup.

Chat Icon



also, how many cups does this recipe make?



Chat Icon 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.Chat Icon Everything is the same except your has an extra cup of milk, so maybe its 1 or 2 cups less.

I like the idea of throwing a butterscotch pudding in there. I may try it.

ETA: Now I want it so I am going to make some and let you know

Message edited 11/8/2006 7:03:41 PM.

Posted 11/8/06 6:58 PM
 

Bri
I Love You to Pieces!

Member since 5/05

9919 total posts

Name:
Brianne

Re: WW Ladies - Thanksgiving Recipes

Posted by rose825

Posted by THEINFAMOUSMRS.OTG

Posted by rose825

This is my absolute favorite Thanksgiving WW dessert:

PUMPKIN MOUSSE

1 cup 1% or skim milk
2 pkg. Instant Vanilla Pudding (fat free / sugar free)
1 tsp + 1/4 tsp. pumpkin pie spice ( I often leave this out or just add a little)
16 oz can of pumpkin filling
1 8 oz container of fat-free cool whip

Mix everything together one ingreedient at a time)1 Cup = 2 points.

Note: If you don't use fat free/ sugar free pudding but use Instant fat-free instead the points are 4 pts. per cup.

Chat Icon



also, how many cups does this recipe make?



Chat Icon 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.Chat Icon Everything is the same except your has an extra cup of milk, so maybe its 1 or 2 cups less.

I like the idea of throwing a butterscotch pudding in there. I may try it.

ETA: Now I want it so I am going to make some and let you know



I tried it your way and it is delicious, but I will tell you that the butterscotch pudding does a little something extra . . .

I will say that I made it as per the recipe you posted and it made only 4 cups. I put it through WW recipe builder and it comes out to 4 points per cup.

I added an extra cup of milk and it increased to 5 cups and came out to 3 points per cup.

I just wanted you to know so that you don't over-do your points.

I am so glad I found this recipe. It is so yummy and satisfying . . .

Posted 11/8/06 7:10 PM
 

rose825
Best Friends

Member since 6/05

10228 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

thanks, I just made it and 1 cup of milk didnt seem right. So I googled again and found other recipes that called for more milk. I wound up using 3 cups of milk. I calculated all the ingredients and it came to 18 point, and made 7 cups. So it was a little more than 2 points a cup.

What is this recipe builder thing?

I LOVE butterscotch so I will definately try it.

Do you think this is a CORE food?

Posted 11/8/06 7:26 PM
 

Bri
I Love You to Pieces!

Member since 5/05

9919 total posts

Name:
Brianne

Re: WW Ladies - Thanksgiving Recipes

hmmm. . . . is whipped topping a core food? I don't think so- I am unsure since I do flex . . .

recipe builder is part of the e-tools membership on the ww website . . .

Posted 11/8/06 7:55 PM
 

rose825
Best Friends

Member since 6/05

10228 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

Posted by THEINFAMOUSMRS.OTG

hmmm. . . . is whipped topping a core food? I don't think so- I am unsure since I do flex . . .

recipe builder is part of the e-tools membership on the ww website . . .



yeah , probably not! wishful thinking though... it is full of fiber!!!

I would probably love the e-tools, but i cant spend another penny on this.

Posted 11/8/06 8:55 PM
 

McSullivan
.

Member since 5/05

1573 total posts

Name:

Re: WW Ladies - Thanksgiving Recipes

Also, just so you know - this months issue of Weight Watchers Magazine has a bunch of holiday recipes in there. Some of them sound DELICIOUS!!! I'll have to remember to bring them in and type them up.

Posted 11/9/06 8:05 AM
 
 

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