Thanksgiving In A Cup Recipe & More Holiday Recipes!
November 15, 2012Happy Thanksgiving to you and your family! Here are three delicious recipes you might want to try at your holiday celebration. Enjoy!
Thanksgiving in a Cup
Makes: about 16 8-oz cups
Don't just think turkey, dressing, corn...think pumpkin pie and all the flavors that go with winter! The best part is, added to steamy milk, for this Thanksgiving in a Cup can serve as a heart-warming protein supplement! Hooray!
2 cups nonfat dry milk
1/2 cup plain coffee creamer
1/2 cup Splenda®
1/3 cup General Foods International Vanilla Creme Sugar-Free drink mix
3 Tbsp. sugar-free white chocolate instant pudding mix
1 1/2 Tbsp. pumpkin pie spice
1 tsp. ground cinnamon
Directions
Sift all ingredients together and store in an airtight container. To make an individual serving: add ~3 Tbsp. to 8 oz of steamy skim or 1% milk.
Nutrition
With 8 oz skim milk: Calories: 150
Calories from fat: 10
Total Fat: 1g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 200mg
Total Carbohydrate: 20g
Dietary Fiber: 0g
Sugars: 16g
Protein: 12g
-Recipe provided by Flourish
Rosemary-Garlic Smashed Potatoes
Serves: about 12 (1/2 cup portions)
It's no secret potatoes are not high in protein. However, with the addition of skim milk, non-fat dry milk, and cheese, these Smashed Potatoes are climbing the protein ladder! Be sure to leave the skins on the potatoes, because that's where all the great nutrients and fiber exist!
6 cups diced new potatoes (do not peel!)
1 cup 1% or skim milk
1/3 cup nonfat dry milk
2-3 cloves garlic, minced
1 tsp. fresh rosemary, minced
1/2 cup buttermilk
3/4 cup grated Parmesan cheese
Salt and pepper
Directions
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are fork-tender. Meanwhile, in a small saucepan, heat 1% or skim milk, dry milk, minced garlic and rosemary to a simmer; turn on low and keep warm until potatoes are done. Drain potatoes, return to pan, and use a potato masher to add milk, rosemary and garlic; add buttermilk. Add in Parmesan cheese and mash until mixed and to desired consistency (add more buttermilk if needed, but do not over-mix). Season with salt and pepper to taste. Serve hot with a spring of fresh rosemary on top.
Nutrition
Calories: 110
Protein: 6g
Carbs: 15 g
Fat: 2.5g
Yummy Pineapple Glazed Ham
Serving size: 2 to 3 slices
Serves: 12
2 cups pineapple juice
2 cups orange juice
2 cloves minced garlic
1 tablespoon ginger (grated)
1 ready-to-cook ham (about 5 to 6 pounds)
1/4 cup Dijon mustard
1 cup brown sugar (dark)
2 cups crushed pineapple
Directions
Preheat the oven to 350°F. In a small pot, combine the orange juice, pineapple juice, garlic and ginger and simmer for approximately 20 minutes. Remove the rind from the ham. Take the tip of a sharp knife making a diamond pattern on the ham. Next, place the ham in a roasting pan. Spread the mustard over the ham and pat the brown sugar evenly over the mustard. Bake for 30 minutes.
After removing the ham from the oven, pat the crushed pineapple over the sugar-mustard coating. Pour the pineapple juice mixture into the pan, return to the oven and bake. Occasionally baste the ham for 1 hour or until the internal temperature is 160°F. Let the ham rest at room temperature before carving.
Nutrition
Calories 405
Carbohydrate 22 g
Fat 13 g
Fiber 0 g
Protein 45 g
Saturated Fat 4 g
