A few recipes

By request from the Mouse, here are some recipes.

Thanksgiving Stuffing
1 1/2 c celery
3/4 c onion
1 1/2 lb 100% whole wheat bread
1 t salt
1/2 t ground sage
1/2 t dried thyme
1/4 t black pepper
12 oz reduced-fat pork sausage (I usually get Jimmy Dean)
25 medium olives w/pimientos

Cook & stir celery & onion in nonstick pan, OR microwave until tender (I usually microwave). At the same time, cook sausage and drain fat. Combine all ingredients, add just enough water to make it somewhat moist (sorry, mouse, but my recipe doesn't have an amount...I think I usually add 1/2 to 1 cup) and bake 350 for about 45 min or until done.
Servings: 12
WW points: 3

Recipe adapted by me & my mom from Betty Crocker's cookbook (I reduced the butter and added sausage & olives)



Spaghetti Pie
We made this the other night with some of our grass-fed ground beef. Yummy! The kids scarfed it down like there was no tomorrow, and we both loved it too.

1 lb ground round or ground beef (at least 90% lean)
1/4 t salt
1/4 t black pepper
Two 8-oz cans tomato sauce with garlic (or use regular tomato sauce + 2 cloves garlic minced)
1 1/2 c low-fat sour cream
1/2 c chopped green onions
1/4 c (2 oz) 1/3 less fat cream cheese, softened
4 c hot cooked spaghetti (8 oz uncooked pasta)
cooking spray
1 1/3 c (5 oz) shredded reduced-fat sharp cheddar cheese

1. Preheat oven to 350.
2. Cook meat in large nonstick skillet over medium heat until browned, stirring to crumble. drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 min. Meanwhile, cook spaghetti until al dente.
3. Combine the sour cream, onions, and cream cheese in a small bowl, set aside.
4. Place cooked spaghetti in 2-qt casserole coated w/cooking spray. Spread sour cream mixture over spaghetti noodles. Top w/meat mixture. Sprinkle w/cheddar cheese. Cover and bake at 350 for 25 min. Uncover, bake an additional 5 min or until cheese is bubbly.

6 servings; 9 points per serving. Calories 408, fat 13.7g, protein 28.4g, carb 39.9g, fiber 2.9g, chol 67mg, iron 3.4mg, sodium 849mg, calc 376mg.

Recipe from "The Best of Cooking Light"


Roast Turkey Breast
in the slow cooker
This one is really great and SO easy. If you don't want to worry over your bird all day on Thanksgiving, you could do this.
Personally, we always smoke our turkey on our smoker, and I make this recipe at other times (when there is turkey breast on sale).

Prep time: 10 min
1 box (6 oz.) instant stuffing mix, such as Stove Top, any flavor
1 turkey breast (bone in) about 6-7 lbs
1 T butter
1 t paprika
1 t soy sauce
1/4 t poultry seasoning
1/4 t crushed rosemary

1. Spray 6-qt (I have 5-qt and it was OK) slow cooker with vegetable cooking spray. Place dry stuffing mix in bottom of pot, and place turkey breast skin side up on stuffing.
2. Gently melt butter with remaining ingredients. Brush on turkey. Roast w/temp set on high for 3 hr 45 min or on low for 5.5 hours, or until turkey registers 170F on a meat thermometer. Makes 10-12 servings. 465 cal, 56g protein, 19g fat, 13g carb, 57mg calcium; 0 fiber. This serving size is way large (8 oz or more!), so you might want to recalculate based on how much you will actually eat. Remember that a serving of meat is 3 oz (size of a deck of cards).

Recipe from Parents Magazine, November 2006.


Happy T-giving!!!!!