Healthy Thanksgiving Meal Plan

Homestyle Turkey: INGREDIENTS 1 (12 pound) whole turkey 6 tablespoons butter, divided 4 cups warm water 3 tablespoons chicken bouillon 2 tablespoons dried parsley 2 tablespoons dried minced onion 2 tablespoons seasoning salt DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely. -------------------------------------------------------------- Lemon Pepper Green Beans: INGREDIENTS 1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper DIRECTIONS Place green beans in a steamer over 1 inch of boiling water. Cover, and coo****il tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat. ------------------------------------------------------------------- The Best Mashed Potatoes: INGREDIENTS 1 pound Yukon Gold potatoes 1/2 cup butter 2 cups Parmesan cheese 1 cup chopped fresh chives 1 1/2 cups low fat cream cheese 1/2 medium head garlic, peeled and minced salt and pepper to taste DIRECTIONS Bring a pot of salted water to a boil. Add potatoes; coo****il tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve. --------------------------------------------------------------------- Sugar Free Cranberry Sauce: 12 oz. fresh cranberries, rinsed 1 cup Splenda 1 cup water 1 teaspoon each orange zest cinnamon nutmeg Bring water, Splenda and spices to a boil, add cranberries and bring to boil again, reduce heat and simmer for about 30 minutes, until the water has reduced somewhat. ---------------------------------------------------------- ******* Buy some Whole grain rolls, Pillsbury has whole wheat ready to bake rolls in the freezer section ************ --------------------------------------------------------- And end with.......... Spiced Pumpkin Cheesecake: 1 tsp butter 1/2 C pecans coarsely chopped 2 pkgs (8oz) fat free cream cheese, softened 1/2 C Splenda 2 tsp vanilla extract 1 1/2 C canned pumpkin 1/2 C fat free Sour cream 4 eggs 1 1/2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1. Preheat oven to 300F. Butter bottom and side of 9 1/2" spring form pan. Sprinkle bottom of pan with pecans, distributing evenly. 2. In large bowl, use electric mixer to beat cream cheese, splenda, vanilla extract until fluffy stopping occasionally to scrape the side of the bowl and beaters. 3. Add pumpkin and sour cream mixing thoroughly on medium speed. Add eggs one at a time, mixing between each one. Mix in cinnamon, ginger, nutmeg, cloves & salt 4. Pour batter over nuts in pan. Bake 60 to 70 minutes or until a knife comes out clean. Cool 20 minutes before removing from pan. Cover and chill at least 2 hours before serving.

all I can say is YUUUUUUUMMMMMMMMMMMMMMMMMMY You always have the best recipes!! I spent about 40 mins last night going through the March board looking for the deviled eggs recipes finally found them!! Do you have a collection of them that you would be willing to share?

Yummy. I am going to try the cheesecake this weekend. Thanks for posting MJ