Get ready for the holidays!

Pull out your best, lower calorie holiday recipes, or attempt to makeover some traditional higher calorie ones.  

The holidays are right around the corner!

[Ranaesheart]

Great idea Peek .. Here's one and I'll post it both places .. :)

Recipe: Honey-glazed sweet potatoes

SERVES 8

Ingredients
1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste

Directions
Preheat the oven to 375 F. Lightly coat a 9-by-13 inch baking pan with cooking spray.

To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until smooth.

Place a single layer of sweet potatoes in the baking pan. Pour the sauce over the sweet potatoes. Turn to coat them.

Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.

Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.

Nutritional Analysis(per serving)
Calories 146
Cholesterol 0 mg
Protein 2 g
Sodium 42 mg
Carbohydrate 31 g
Fiber 4 g
Total fat 2 g
Potassium 553 mg
Saturated fat < 1 g
Calcium 46 mg
Monounsaturated fat 1 g

[peekawho]

I'll post this here, and as a regular recipe...makes searching easier!

Stuffed Roast Turkey.

1 (14-15 pound) fresh or frozen turkey (thawed)
1/4 cup Madeira
1 tsp salt
1/2 tsp black pepper
Easy Pan Gravy (recipe follows in next reply)

1--Preheat oven to 450.  Spray a large roasting pan and rack with nonstick spray.  Drain the juices from the turkey; pat dry with paper towels.  Discard the neck and giblets.  Loosely stuff the body and neck of the turkey with your favorite stuffing.  Close the cavities with metal skewers and tie the legs together with kitchen string.

2--Place the turkey, breast side up, on the rack in the pan.  Pour the Madeira over the turkey;  sprinkle with the salt and pepper.  Pour 2 c water into the pan.  Place the pan in the oven.  Immediately reduce the temp to 350 deg.  Roast until an instant read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180 deg and the center of the stuffing registers 165 (usually about 3-1/2 to 4-1/2 hours).  I usually baste several times while cooking.  Transfer turkey to a cutting board.  Tent with foil and let rest for 20 min.

3--Meanwile, make the gravy (see next reply for gravy).  Transfer the stuffing to a bowl.  Carve the turkey and serve with stuffing and gravy.  Remove skin before eating.

NI (without stuffing)  1 oz slices average skinless white and dark meat--150 cals, 5 gm fat, 25 gm protein, 0 carbs, 0 fiber   Points value--3

Watch portion size carefully--note that 1 oz slices are not much!  Its easy to get carried away with goodies that accompany holiday meals.

[peekawho]

Easy Pan Gravy

Pan drippings from the previous recipe for Roast Turkey
1/2 cup Madeira
2 cans (14.5 oz) lower sodium chicken broth
1/4 cup all purpose flour
1/2 c apple jelly

1--Scrape the pan drippings into a glass measuring cup.  Let stand 5 mins; skim and remove fat.

2--Combine the remaining pan drippings and the Madeira in the roasting pan; bring to a boil over med-high heat.  Cook, stirring occasionally, until reduced by 1/2; about 3 min.

3--Meanwhile, in a small bowl, combine the broth and the flour, beating with a whisk until well blended.  Stir the broth mixture into the roasting pan, whisking constantly, until the gravy thickens a bit, about 3 minutes.
Add the jelly, whiskiing constantly; until well blended and gravy thickens, about 5 more minutes.  
Keep warm until serving time.

NI:  Per serving, about 1/3 cup:  59 cals, 0 fat, 19 gm carbs, 0 fiber, 1 gm protein  Points value 1.

[peekawho]

Holiday Bread Stuffing

1 T light stick margarine
1 large onion, chopped
2 leeks, chopped and cleaned
2 carrots, chopped
8 oz sliced white mushrooms
1/4 lb shitake mushrooms, stems removed and caps sliced
3 garlic cloves, minced
2 T chopped fresh sage, or 2 tsps dried
1/4 tsp salt
1/4 tsp black pepper
6 C fat free herb seasoned croutons
1 (14.5 oz can) lower sodium chicken broth

1--Melt the margarine in a large nonstick skillet over med high heat.  Add onion, leeks, and carrots; stirring occasionally until the carrots are crisp-tender, about 4-5 min.

2--Add mushrooms and cook, stirring occasionally, until softened, about 3 min more.  Add the garlic, sage, salt, and pepper; cook, stirring occasionally; about 6 to 7 more minutes.

3--Transfer to a bowl.  Add the croutons and broth, stirring just until the stuffing is evenly moistened.  Let cool completely.  Use to stuff the Stuffed Roast Turkey.

NI:  per serving (2/3 cup)  133 cals, 2 G fat, 24 gm carbs, 3 gm fiber, 6 gms protein  Points value 2

[shy_violet]

I love this as an alternative to eggnog.  It is really good for breakfast too.  My toddler also loves these when I can't get him to eat any real food.  I'm so sorry I do not measure anything when I make smoothies, but I think you could throw in more or less of anything to your taste.  Calorie content varies depending on if you use fat-free or low-fat dairy, or add the whey, but should come. This should make enough for 2 people.

1 large sweet potato, cooked and chilled in the fridge
2 cups of low-fat or skim milk
1/2 cup plain lowfat yogurt (or Greek yogurt)
1 tbsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1 scoop vanilla whey protein (optional)
small drizzle of Agave nectar (can add more to taste)
splash of rum (optional)

Throw everything in the blender.  Serve in glasses topped with a sprinkle of nutmeg.