…as if I am not hungry all the time! The holidays are much worse though because it’s almost like it has been ingrained in my head that “I must eat, I must bake, I must eat more”…I must gain weight. Well, I am trying to change those thoughts and this year I am going to do it a little different. No, I am not going to start a full on diet right at the holidays but I am going to help myself rather than do more harm! Today I will share a few of the recipes I will be trying out on my family this year. It’s a good thing they don’t read my blog or they would know what they were really eating!
Other than the obvious Turkey, I am going to throw in these simple Weight Watchers “Simply Filling” recipes shared on one of my favorite sites, BootCamp Buddies – Thank you to all who contributed to these recipes. I wish I could personally thank you but I am not sure who the credit goes to!
Candied Sweet Potatoes
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
1 1/2 pound sweet potato(es), peeled and cut into 1-inch chunks or Canned Sweet Potatoes in water
8 oz canned crushed pineapple in juice, undrained
3 tsp Splenda (R) No Calorie Sweetener
1/4 tsp ground cinnamon (I like Pumpkin Pie Spice)
Instructions
Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed.
Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.
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I can’t wait to try this one!
Cranberry Relish
Ingredients
1 bag of cranberries
2 small apples cored and diced
1 can mandarin oranges
1 can crushed pineapple, reserve juice
1 small box SF Cranberry or Raspberry Jello
Splenda to taste
Instructions
Place cranberries and chopped apple in food processor and pulse until fine but not pureed. Pour pineapple juice in measuring cup and add water to make 1 cup. Add drained oranges and pineapple and pulse until mixed. Transfer to large bowl. Microwave the juice/water to boiling and add jello. Stir until dissolved. Add to fruit mixture and stir well. Add a bit of Splenda if you want it a little sweeter. Chill for several hours.
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Cranberry Sauce (I did this one last year – it was yummy!)
Ingredients
1 cup Splenda
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
Instructions
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
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Garlic Mashed Potatoes
Ingredients
2 pounds potatoes, peeled and cut into cubes
2 cloves garlic, peeled
1 1/2 teaspoons salt, divided
1/3 cup fat-free sour cream
1/3 cup skim milk
1 teaspoon coarsely ground black pepper, or to taste
1 tablespoon fresh parsley, minced
Instructions
Place potatoes, garlic and 1 teaspoon of the salt in a large saucepot. Add enough water to cover the potatoes. Bring to a boil over high heat. Reduce heat and simmer until potatoes and garlic are fork tender, ten to twenty minutes depending on the size of the cubes. Drain, then place potatoes and garlic in a mixing bowl.
With an electric mixer at medium speed, blend potatoes and garlic until just mashed. Add sour cream, milk, remaining 1/2 teaspoon salt and the pepper. With mixer at high speed, blend just until smooth. Stir in parsley. ——————————————————————————————————————
We will also be having deviled eggs that I will make with Fat Free Mayo and sugar free pickle relish. For the sweetness I will add a dash of Splenda, a veggie tray with FF Sour Cream & dry Ranch dip mix. Now as I said in the beginning of this post, I am not going full on Fat Free & tasteless so of course we will have pies & rolls. What would Thanksgiving be without those?
Hope you find these recipes helpful to you if you are on the same track I am!
Enjoy & Happy Thanksgiving to you!
