Healthy Recipe and Fun for the Kids!!!

 Thanksgiving Turkey Peppers and Hummus

Step 1) Start with beautiful, ripe, vibrant peppers

Step 2) Cut off the stem, and cut a little "head" out of one of the peppers.

Step 3) Slice a carrot for the beak

Step 4: For the eyes you can use anything small and round,such as chocolate chips. Used here is little Wilton candied eyeballs you can purchase at your local cake supply or craft store.

Step 5) Sliced the peppers into strips

Step 6) Secured beak with a toothpick, glued eyes on with hummus.  Filled pepper with hummus and pepper feathers.

Stay tuned for a hummus recipe, buy it locally, or use your favorite veggie dip!

Healthy Recipe: Sweet Potato Casserole

 

Ingredients

Sweet Potato Casserole

• 2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
• 2 large eggs
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon canola oil
• 1 cup low-fat evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 8-ounce can of crushed pineapple, undrained
• 1/2 cup chopped pecans, toasted (see Tip)

Meringue Topping

• 4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
• 1/4 cup granulated sugar

Preparation

1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.
2. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray.
3. Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans.
4. Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.
5. To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip). Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
6. Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.

Nutrition

Per serving (makes 10 servings): 196 calories; 7 g fat ( 1 g sat , 3 g mono ); 46 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 5 g protein; 3 g fiber; 194 mg sodium; 361 mg potassium.

Healthy Recipe Makeover: Thanksgiving Stuffing

Celery Stuffing vs. Sausage Stuffing

Calories

93cal. vs. 210cal.

Fat

4.1g vs. 15g

Carbohydrates

11g vs. 20g

Sodium

400mg vs. 900mg

Celery Stuffing Ingredients:

• 2 cups diced celery, with leaves
• 3 cups chicken broth
• 1/2 cup minced onion
• 1/2 cup butter
• 4 quarts bread cubes

• 3 eggs, beaten
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon sage
• 1 pinch dried thyme

Directions:

1. Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
2. Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.