Light Thanksgiving Recipes

Southwest Cornbread Stuffing

1 1/2 cup whole-grain yellow cornmeal
1 1/2 cup all-purpose flour
3 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
1 1/4 cup buttermilk
5 Tbsp unsalted butter
1 egg, large
4 medium carrot(s), cut into 1/4 inch cubes
3 medium celery, cut into 1/4 inch dice
2 large onion(s), cut into 1/4 inch dice
2 medium jalapeno pepper(s), seeded and minced 10 oz Green Giant Niblets Corn, Frozen, thawed
14 1/2 oz fat-free chicken broth

Prepare Corn Bread: Preheat oven to 375 degrees F. Grease 13-inch by 9-inch glass baking dish.

In medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. With fork, mix buttermilk, melted margarine or butter, and egg into cornmeal mixture just until blended. Spoon batter into baking dish (batter will be very thick); with moistened fingertips, pat batter to an even thickness.

Bake corn bread 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. (If not making stuffing right away, cover and reserve corn bread up to 2 days.) Prepare Vegetable Mix: Turn oven control to 325 degrees F. In 12-inch skillet, melt 1 tablespoon margarine or butter over medium heat. Add carrots and celery, and cook 10 minutes or until lightly browned, stirring occasionally. Transfer vegetables to large bowl.

In same skillet, melt remaining 2 tablespoons margarine or butter over medium heat; add onions and jalapeos, and cook 10 minutes or until tender and golden, stirring occasionally. Stir in corn, chicken broth, and 1/3 cup water; heat to boiling, stirring. Transfer onion mixture to bowl with vegetables. Crumble corn bread into vegetable mixture; toss gently to mix well.

Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 30 minutes or until heated through. Makes 12 1-cup servings.

Apple Salad

4 sm. apples, ch. 20oz. can cr. pineapple, undr.
8oz. tub Free Cool Whip 1 sm. box diet white choc. inst.
1c. mini marshmallows pudding.

Mix & chill. ½ c. = 2 pts.

Cauliflower Broccoli Raisin Salad

2 1/4 cups fresh cauliflower florets
2 1/4 cups fresh broccoli florets
1/2 cup chopped onion
1/2 cup raisins
2 tablespoons Bacon Bits
1/2 cup fat-free mayonnaise
2 tablespoons white vinegar
Sugar substitute to equal 2 tablespoons sugar

In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits. In a small bowl, combine mayonnaise, vinegar, and sugar substitute. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.
Serves 8 Per serving: 81 Cal, 1g Fat, 1g Fiber

Place beans in dish, cover & microwave on H 7-9 min.; drain. In nonstick skillet, cook onion & garlic in butter over med. Heat til tender, about 4 min. Add mushrooms; cook til softened. Reduce heat to ML; grad. Stir in evap. Milk. Comb. flour & milk til smooth; stir into mushroom mix. Add last 4 ingred. Bring to boil; cook & stir 2 min. or til thickened. Stir in beans. Transfer to 2 qt. baking dish coated w/Pam. Bake, uncovered 15 min. at 375. Topping: In lg. nonstick skillet, cook onions in butter over ML heat til golden brown. Add breadcrumbs; cook til dry & golden brown. Sprinkle over casserole. Bake 7-10 min. longer or til heated thru & topping is browned.

 Strawberry “Pie”

1 sm. box diet vanilla cook & serve pudding
1 sm. box diet strawberry jello
2 c. water
1 qt. sl. strawberries

Mix pudding mix & water in pan. Bring to boil. Remove from heat; add jello. Stir. Cool. Blend strawberries into jello/pudding mix. Pour into 9″ pie plate. Chill at least 3 hrs. Cut into 8 sl. May top w/2 T. Cool Whip. 1 sl. = 1 point