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They will be included in these newsletter issues only...you will not any recieve any seperate ads. Thank you, Donna
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Add 1/4 teaspoon of baking soda to your cranberries while cooking them. Doing so...they
will require less sugar. Leaving you with less sugar grams and calories.
Substitute applesauce or pureed prunes for half of the amount of oil
Here are the healthy pros...
1 cup berries has just 46 calories and only 12 grams of carbohydrates!
14 mg of vitamin C
50 IU of vitamin A
71 mg of potassium
Oven Baked Cranberries
Add half the amount of water compared to the amount of cranberries, sweeten and season to your taste, cover and bake about an hour at 350 degrees.
Be sure to wash all cutting boards, and utensils well that you used while preparing the turkey. Use hot soapy water and rinse well in hot water.
Be sure to wash your hands in hot soapy water also, after handling the turkey.
Cooking Time Chart for Roasting Turkey
| NTF Roasting Guidelines for a Fresh or Thawed Turkey Roast in a 325° F Conventional Oven on the Lowest Oven Rack | ||
| Weight | Unstuffed Turkey | Stuffed Turkey |
| 8 to 12 pounds | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 pounds | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 pounds | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 pounds | 4½ to 5 hours | 4¾ to 5¼ hours |
| 24 to 30 pounds | 5 to 5¼ hours | 5¼ to 6¼ hours |
This chart was found at:
http://onlineshopping.about.com/gi/dynamic/offsite.htm?site=http://www.eatturkey.com/
Nutritional Information
Turkey, meat only, roasted
1 cup
Protein: 41grams
Carbohydrate: 0.0grams
Total Fat: 6.9grams
Turkey is a great source of: Selenium 51.5mcg,
Iron 2.5mg
The Calories of Turkey Chart
Be sure to note the calories and fat in the skin!!!!!
Meat Calories Fat Protein
| Breast with skin | 194 | 8 grams | 29 grams |
| Breast w/o skin | 161 | 4 grams | 30 grams |
| Wing w/skin | 238 | 13 grams | 27 grams |
| Leg w/skin | 213 | 11 grams | 28 grams |
| Dark meat w/skin | 232 | 13 grams | 27 grams |
| Dark meat w/o skin | 192 | 8 grams | 28 grams |
| Skin only | 482 | 44 grams | 19 grams |
 |
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Atkins Crunchers Chips Original
Marinade for the Turkey
You can poke holes in the turkey with a fork before starting the marination.
Herb Marinade
1. Combine the oil, vinegar, herbs and seasonings together in a small bowl. Place the turkey in a large, plastic cooking bag.
2. Add marinade, close bag securely and allow to marinate in the refrigerator for several hours.
3. Oven roast or deep fry according to the National Turkey Federation recommendations.
NOTE: Do NOT re-use marinade to baste the turkey for safety.. _________________________________________________
Ingredients:
Bone-in turkey breast sized to fit your crockpot
salt and pepper
4-6 apples, cored and quartered and peeled
1/4 cup apple cider
3 Tbsp. brown sugar
1 tsp. ground ginger
Rub the turkey with salt and pepper. Place the apple quarters
in bottom of the crockpot. Place turkey on top of apples.
Combine rest of ingredients, spoon over the turkey. Cook on
low for 10-12 hours. NOTES: Bone-in turkey breasts come
fairly small to quite large. If you do buy one too big, be sure
to let it thaw in the refrigerator for 2 days and then trim it so
it will fit in the crockpot. (I tuck the pieces I cut off in the
sides or ends-where ever they will fit. You can also cook
them on the stove in chicken stock for gravy). Serve the
turkey by slicing and placing on a platter with the sauce
from the crockpot to spoon over on the plates.
Low-Fat Turkey Gravy
Preparation Time: 5 minutes;
Servings: 16
Ingredients
- 1/4 Cup cornstarch
- 1/4 Cup water
- 4 Cups TURKEY BROTH and defatted pan juices (see below)
- Salt and pepper
Directions
- In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
- Meanwhile, blend until smooth the cornstarch and water.
- Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
- Season to taste with salt and pepper.
- Provides 16 servings at 1/4 cup per portion
Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.
Nutritional Information (per serving)
Calories 12; Protein 1 grams; Fat (0%) 0 grams;
Carbohydrate 2 grams; Sodium 10 mg; Cholesterol 0 mg
Source: The National Turkey Federation
_________________________________________________
Creamy Turkey Gravy
Serves 8
1 cup chicken broth (low sodium) or defatted turkey drippings
1/4 cup fat-free milk
2 tablespoons dry white vermouth (optional)
2 tablespoons all-purpose flour
1/2 teaspoon pepper, or to taste
1/2 teaspoon dried sage
Heat broth in a medium saucepan over medium heat. Put remaining ingredients in a small bowl and whisk until smooth, or put in a jar with a tight-fitting lid and shake until smooth. Gradually stir into chicken broth. Cook over medium heat for 3 to 5 minutes, or until thickened, stirring constantly.
Calories 73
Protein 0 g
Carbohydrates 2 g
Cholesterol 0 g
Total Fat 0 g
Fiber 0 g
Sodium 5 mg
_________________________________________________
Turkey Gravy
An easy (and relatively low-fat) recipe for gravy.
Ingredients:
- 1 tablespoon margerine or butter
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup degreased turkey drippings (allow drippings to separate, then skim off fat)
- 1/4 cup chablis or other dry white wine
- 1/4 teaspoon salt
Method
- Melt margarine in saucepan over medium-high heat.
- Whisk in flour and cook one minute, stirring constantly.
- Gradually whisk in other ingredients, stirring constantly until boiling.
- Reduce heat and simmer, uncovered, until thickened.
1/2 cup dried currants
1 cup raisins
24 each dried apricot halves
1/4 cup bourbon
3 each tart cooking apples, unpeeled, cored and chopped
3 each large onions, peeled and diced
3 each celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 each eggs, slightly beaten
Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels. Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mixture to a large mixing bowl. Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)
Cindy Sanchez Copyright 2002
_________________________________________________
Cranberry-Rice Stuffing
Cook the rice in the water until tender, about 1 hour. Sauté the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use in chicken roaster or double the recipe for turkey stuffing.
_________________________________________________
Bread Stuffing (Low-Fat)
1/2 cup water1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock
Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms & celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350F. Stir in bread & spices, salt & pepper. Lower the heat & continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover & bake for 20 minutes. Remove the cover and bake 10 more minutes.
_________________________________________________
Bread and Muffins
Applesauce Bread
1/2 c. shortening, softened
1 lg. egg
2 1/2 c. wheat flour
3/4 t. cinnamon
1/2 t. allspice
1/2 t. cloves
1/2 c. chopped citron
1 1/2 c. sugar
1 c. applesauce
1 1/2 t. soda
1 c. raisins
Combine all ingredients with 1 to 1 1/2 c. water in large bowl, mixing well.
Pour into well greased loaf pan. Let stand for 20 minutes. Bake at 350°
for 60 to 70 min. or until bread tests done.
_________________________________________________
Low Cal Cranberry Muffins
Recipe By :Kathy Ferrell-Kingsley
Serving Size : 18
Categories : Cake Desserts Low-cal
Amount Measure Ingredient -- Preparation Method
2 1/2 cups all-purpose flour
1 1/2 cups cranberries -- fresh or frozen
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup milk, 2% lowfat
1/3 cup ricotta cheese, part skim milk
1 tablespoon orange peel -- grated
1/2 cup orange juice
2 tablespoons vegetable oil
2 large egg whites
1 large egg
granulated sugar -- for garnish
1/2 teaspoon salt
1. Preheat oven to 375º.
2. Coat 18 muffin pan cups with cooking spray. In a medium bowl, mix flour,
cranberries, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Make
a well in the enter of mixture.
3. In another small bowl, mix milk, ricotta cheese, orange peel, orange
juice, oil, egg whites, and whole egg. Pour into the well of the dry mixture
and stir until just moist. Do not overmix!
4. Spoon batter into the cups. Bake until toothpick inserted comes out
clean, about 20 minutes.
5. Remove from pans and cool on wire rack. Garnish with granulated sugar, if
desired.
Nutritional Information Per Serving: 144 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 231mg Sodium.
Exchanges:
1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Servings = 12,
1/2 C. Fat-free milk
8 oz. nonfat vanilla yogurt
3/4 C. uncooked oats
1/2 tsp. baking soda
1/2 tsp. vanilla extract
2 1/2 tsp. baking powder
1 egg
½ tsp. salt
1 tsp. melted butter
1 1/2 C. flour
In a bowl, stir together milk, yogurt, oats and
vanilla extract. Set aside 10 minutes, or until oats
become soft. Stir in egg and melted butter.
In a second bowl, stir together flour, brown sugar,
cinnamon, baking soda, baking powder and salt.
Stir oat mixture into flour mixture just to moisten.
Do not overbeat. Stir in cranberries.
Spoon batter into muffin tin sprayed with nonstick
cooking spray. Bake muffins in preheated 375°F. oven
20 minutes, or until golden brown.
1 cup whole-wheat pastry flour
Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup
Pour liquid over dry ingredients and, using a rubber spatula, stir only until
Spoon the batter into the prepared muffin tin. Bake for 20 to 22 minutes,
Per Serving: Calories 130, Carbohydrates 26g, Fat 1.9g, Fiber 3.9g,
Points per Serving | 1 1/2
Ingredients
2½ cups self-raising flour
2 tsp sugar
2 tbs fresh chives, chopped
60g reduced-fat butter
1 cup cooked pumpkin, mashed (approx 375g raw)
1 egg, lightly beaten
2 tbs reduced-fat buttermilk
2 tbs flour, for kneading
Instructions
- Preheat oven to 190 degrees Celsius. Coat a 28 x 18cm baking tray with cooking spray.
- Sift the flour and sugar into a large bowl. Stir in the chives. Using fingertips rub the butter into the flour until mixture is fine and crumbly.
- Using a knife, stir in the combined pumpkin, egg and milk. Stir until just combined.
- Turn the dough onto a floured board and knead for 10 seconds or until smooth. Using fingers press the mixture out to form a round about 2 cm thick. Using a 5cm scone cutter, cut into 15 rounds.
- Place the scones onto the prepared tray, lightly coat with olive oil spray, and bake for 15 minutes or until golden.
Source: http://www3.weightwatchers.com/international/aus/healthy_living/recipe_pumpkinscones.html
_________________________________________________
Sweet Potatoe Recipes
Oven-Fried Sweet Potatoes
* Exported from MasterCook *
Recipe By :Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 187
Serving Size : 7
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
4 medium peeled sweet potatoes -- 1 1/2 pounds - cut in 1/4" slices
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 tablespoon finely chopped fresh parsley
1 teaspoon grated orange rind
1 small garlic clove - minced
Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender, turning the potato slices after 15 minutes. Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
Per Serving (excluding unknown items): 96 Calories; 2g Fat (19.9% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : Serving size: 1/2 cup.
_________________________________________________
Sweet Potato SoupA warming soup with an appealing golden color, the natural sweetness is what gives this soup its suprising flavor element. 6 servings
Heat the broth in a large soup pot until it foams. Add the onions, carrots, and celery and saute over low heat until the onions begin to turn golden. Add the celery leaves, sweet potato dice, bay leaves, and enough water to cover all but 1 inch of the vegetables. Bring to a boil, add thyme and nutmeg, then cover and simmer over low heat for about 15 minutes, or until sweet potatoes and vegetables are tender. |
||||||
| Nutrition Facts Amount Per Serving: Calories 178 - Calories from Fat 9 Percent Total Calories From: Fat 5%, Protein 10%, Carbohydrate 85% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 154mg, Total Carbohydrate 38g, Dietary Fiber 2g, Protein 4g, Vitamin A 29138 units, Vitamin C 33 units, Calcium 0 units, Iron 1 units
_________________________________________________
A Cranberry Recipe
Fresh Cranberry RelishIngredients:2 large navel oranges 4 cups (1 pound) fresh cranberries 2 unpared red apples, cored 2 cups water Peel oranges; reserve half of 1 peel. Chop oranges coarsely. Wash cranberries; drain and remove stems. Put cranberries, apples and reserved peel through the coarse blade of a food chopper or use food processor. Add oranges and sugar; mix well. Refrigerate several hours or overnight before serving. Makes 1 quart. | ||||||
A Vegetable Recipe
1 butternut squash-about 3 pounds
2 tablespoons butter or margarine
1 garlic clove, minced
2 tsp. ground ginger
1/4 tsp. cumin
salt and pepper to taste
Heat oven to 400 degrees. Half the squash and scoop out the seeds and strings. Place it cut side up in a baking pan, adding 1/4 inch of water to the pan. Bake for 35-45 minutes until tender. Cool, then peel and cut into 2 inch chunks. In a large skillet melt the butter and saute the garlic over low heat for 1 minute. Do not brown, or scorch. Add the squash, toss and cook for 2 minutes. Add the remaining ingredients, and toss to coat. Cook for 2-3 more minutes and serve.
_________________________________________________
A Holiday Punch
1 gal. Cider
4 small cinnamon sticks
15 whole cloves
Put all in the pot and turn on high until hot and then turn it on low
or just put it on low and leave it for a while. Serve warm!
1 cup Log Cabin Syrup made with Splenda
1/4 cup Splenda (optional)
3 eggs
1 cup pecan halves
1 pie shell made from pecans chopped fine in the blender or food processor.
Press into the pie pan like you would a crumb crust.
Cream butter and syrup in mixer. Add eggs one at a time beating after each. Stir in pecans. pour into pie shell. Put more pecans on top if you like.
Bake at 350 until knife comes out clean approx 45 mins.
Yield: 36 servings
1 (3oz) box any flavor -sugar-free gelating
8 oz Light cream cheese
1 pk D-Zerta topping, whipped as-pkg directs
2 c Graham cracker crumbs
22 pk Sweet n' Low
7 tb Margaine, from sticks
Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together 6 pkgs
sweet/low and graham cracker crumbs. Add melted margarine. Press 2 c of
crumb mixture firmly into 9 x 13 pan. Reserve rest for top. Cream 16 pkg
sweet/low with cream cheese. Stir in prepared whipped topping. Pour mixture
over crust and sprinkle with remaining cracker crumbs. Chill 3-4 hr. Also
freezes well. ( 37 calories per square), Makes 36 squares.
From: Home Cooking Magazine 11/91 issue
Categories: Cakes, Desserts, Diabetic
Yield: 16 servings
1/2 c Unswt. apple orange juice;
1 c Dried figs; Chopped
1 c Pumpkin; cooked or canned
2 tb Sugar;
1/4 c Vegetable oil;
1 1/2 c Whole wheat flour;
1 ts Baking soda (2 ts dry)
Combine the juice, raisins and figs in a bowl. Let stand for 1 hour
or overnight.
Beat together the pumpkin, sugar and oil. Stir in the fruit mixture.
Add the flour, baking soda, baking powder and spices. Mix well. Add
the nuts and orange rind. Stir to blend well.
Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in
325 F oven for 40 to 45 minutes, or until a toothpick inserted into
the center comes out clean. Let cool in the pan for 5 min.
Remove from pan and cool thoroughly on a wire rack. Wrap in foil and
refrigerate until ready to use.
1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26
grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221
mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986
Low Fat Pumpkin Pie Recipe
• 1 Low Fat Ready Made Graham Pie Crust
• 2 cups skim milk
• 1 cup canned pumpkin
• 1 (1 ounce) package Sugar Free Instant Vanilla Pudding Mix
• 1 tablespoon pumpkin pie spice
• 1 (8 ounce) container fat-free or lite whipped topping, thawed, divided
Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth.
Fold in one half of the whipped topping. Spoon into pie crust. Top with remaining whipped topping. Freeze or refrigerate at least 2 hours before serving.
Total fat 7g per serving, low fat pumpkin pie recipe.
Yield: 8 servings low fat pumpkin pie
No UN-Related Posts!!! Everything will BE Holiday Related!!!!!
Each Holiday you will recieve and you can mail in Holiday Links, Holiday Poems, Holiday Storys, Holiday History and Trivia, Holiday Recipes....
A lot of Holiday Graphic Pics to View...
Please Note that in order to view the Holiday Graphic Pics, you must be on individual e-mails to do so!
But Please Lets keep this a Holiday Group!!!
Happy Holidays to you!!!!
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