RedGage

It’s inevitable, when it comes to the holidays people always over do it when it comes to eating, who can blame them, when you have Turkey, dressing, pies, cakes, fudge, candy etc. Did you know that the typical holiday meal can have more than 4,500 calories and 229 grams of fat, that's according to the Caloric Control Council.We all know you can’t go through Thanksgiving and just not eat though, right?, and forget trying to be on a strict diet, it is almost impossible.  You can however, still enjoy your Thanksgiving by making a few of your dishes more healthy and lower in fat.   So, here are a few recipes that may make you feel a little better about your meal this Thanksgiving. *Carrot and Butternut SquashYou will need: 1 pound carrots, peeled and sliced1 pound of butternut squash, peeled and cut into cubes1/4 cup orange juice1/8 tsp nutmegPreparation:Steam the carrots and squash until very tender. Place in a food processor. Add your nutmeg and orange juice. Blend well until smooth and creamy. Season as desired.89 Cal., Total Fat 0.2g (sat0g), Cholesterol 0mg, Sodium 28mg, Carbohydrate 19.6g, Fiber 3.3g, Protein 2.2g  (per serving)  *Cranberry Apple Stuffing Muffins (Low fat)You will need: 2 tsp canola oil3 celery stalks, chopped1 medium onion, chopped2 tsp chopped thyme2 tsp chopped sage2 tsp chopped rosemary1 large apple, peeled, cored and chopped8 cups of unseasoned bread cubes, dried/toasted1 cup  of dried cranberriesPinch of salt (optional) and 1 tsp freshly ground black pepper1 large egg, beaten2 cups chicken broth. (fat-free, low-sodium)Spray a muffin pan with nonstick cooking spray and Preheat oven to 375 degrees.Heat your canola oil on medium heat in a large skillet. Sauté your celery, onion and herbs for around 5 minutes. Add the apples and sauté for about 3 min. Remove from heat.Place the bread crumbs and cranberries in a mixing bowl, add your sautéed vegetables. Salt to taste (optional),  some freshly ground black pepper. Add egg followed by broth. Stir.Spoon stuffing mixture into muffin trays.Bake 18-20 minutes, Per muffin: Calories 138, Calories from Fat 21, Total Fat 2.3g (sat 0.4g), Cholesterol 18mg, Sodium 260mg, Carbohydrate 24.8g, Fiber 2.3g, Protein 4.4g *Green Bean CasseroleYou will need: 1 lb frozen green beans or you can use 1 lb fresh green beans1 can of low-sodium cream of mushroom soup (Healthy Request) 3/4 cup skim milkpepper and salt substitute 1 large onionflourlow fat cooking sprayFor fresh green beans clean trim and cutAdd some water to a pan and cook beans until almost tender while they are cooking make the frazzled onions.Peel onion and cut in half slice very thin.Spread out and salt them let set 1 minute but no longer.Put some flour in a bag add onions and shake until they are all coated shake off excess spray skillet add onions and spray them also cook turning frequently until brown and crisp.Drain green beans and mix with the soup, milk, pepper and half of the crisp onions. Bake at 350°F for about 10 minutes then top with the rest of the onions and cook another 5 minutes. 70 cal., Total fat 1.0 grams, Cholesterol 2.1 mg, Carbs., 13.1 mg. (per serving) 
*Low-Fat Sweet PotatoesYou will need: 1/2 c turkey juices (leftover from roasting and fat removed)4 c chicken stock (low sodium)1 1/4 c apple cidersalt to taste (salt sub. is fine)black pepper to taste1 tspoon dried thyme3 tspoon all-purpose flour Boil the peeled potatoes until soft,  drain excess water. Mash the potatoes using a potato masher. Slowly stir in the milk and butter granules, then fluff with fork. If you prefer a different consistency, try a little more or less milk. Garnish with salt and pepper (optional)