NEED RECIPES FOR THANKSGIVING DINNER!!!!!!!!!!!!!

ANY RECIPES YOU MAY HAVE THAT WOULD BE GOOD FOR THANKSGIVING DINNER OR DESSERT WOULD BE APPRECIATED ME AND MY MOM WOULD LIKE TO TRY TO FIX A HEALTHY MEAL FOR OUR WHOLE FAMILY NOT JUST US SO WE WOULD APPRECIATE ANY SUGGESTIONS THANKS IN ADVANCE YOUR FRIEND VICKIE

I have a TON of recipes at home.... I'm housesitting right now. As soon as I get home I'll look through them and see what I have. I think I have previously mailed that entire file to your mom. Have her check! Gigee

Hey, if you want a traditional dish that is healthier but not necessarily high protein, you can make homemade cranberry sauce but use splenda instead of sugar... I'll find the recipe if you're interested. Rachel

No Bake Pumpkin Pie "A fluffier pumpkin pie made with instant pudding and whipped topping. It's very easy too. You can use a graham cracker crust instead of the regular pie crust for a little different twist." Original recipe yield: 1 - 9 inch pie. You can also use Pepperidge Farms Sugar free cookies to make the crust. INGREDIENTS: · 2/3 cup skim or 1% low fat milk · 1 ½ cups pumpkin puree · 1 (3.4 ounce) package instant sugar-free vanilla pudding mix · ½ teaspoon pumpkin pie spice · ½ teaspoon ground cinnamon · 1 ½ cups light whipped topping, thawed · 1 (9-inch) pie shell, baked DIRECTIONS: In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpking pie spice and cinnamon, and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving (> 1 hour). Yields 8 servings. NUTRITION FACTS: 1 slice (1/8th pie) = 219 calories 1.9 grams protein 32.5 grams carbohydrate 9.1 grams fat (3.1 g saturated fat, 3.4 g monounsaturated fat, 2.1 g polyunsaturated fat, 0.5 g trans fat [crust]) 504 mg sodium 127 mg potassium 1.9 grams fiber 3.1 grams sugar WITHOUT CRUST: 1 slice (1/8th pie) = 72 calories 0.6 grams protein 13.0 grams carbohydrate 1.7 grams fat 334 mg sodium 100 mg potassium 1.4 grams fiber 3.1 grams sugar Ok, From the Laboratories of Dx Another recipe, and this one is a "Doosie!" "Six Layer, 'Wild Blueberry' Cheesecake Cake" Served it last night to guests and they had no idea that it was Low-Carb, Sugar Free! They asked how in the World I could Have something So Decadent after Gastric Bypass Surgery?!?! This one is more than a great dessert, It's a Full Out SHOW! Well here Goes- Ingredients- 2 Boxes of Krusteaz ®, CarbSimple ? Wild Blueberry Muffin Mix 6 Eggs ¼ cup of Self Rising Flour 1 teaspoon Baking Powder 1 cup Fat Free Sour Cream ¼ cup Water 2 cups of Fresh or Frozen Blueberries 3 Boxes of Jell-O Sugar Free/ Fat Free Cheese Cake Instant Pudding 3 cups of Skim Milk 2 cup of Hood® Carb Countdown? Dairy Beverage 2 cups of Low Fat Whipped Cream Cheese Spread ½ cup of Splenda Juice of 1 Lemon ½ teaspoon of Butter Flavored Popcorn Salt 1 tablespoon of Vanilla Extract 1 teaspoon of Imitation Butter Flavor Extract No Stick Baking Spray, (Pam or such) 1 tablespoon of lemon zest Pre-Heat oven to 350 In a medium Mixing bowl- .....Place Blueberries with Lemon Juice and ¼ cup of Splenda .....Stir gently and place in Refrigerator In a Large mixing Bowl- .....Beat Eggs, Sour Cream, ¼ cup of water, .....1/2 Tablespoon of Vanilla Extract and all of Butter Flavor Extract to this add while beating- .....both Muffin Mixes, Self Rising Flour and Baking powder .....and ¼ teaspoon of the butter salt .....Beat on high for 2 minutes Divide mixture into 3 Non-Stick 9" cake pans ....sprayed with Baking spray and dusted with flour. Bake these at 350 till toothpick comes out clean when inserted. While that is baking- In a Large Mixing Bowl- Mix Skim Milk and Carb Countdown Mix in SF Jell-O Cheese Cake Pudding mix (Notice that this is intentionally short on liquid Compared to what the packages 'call for.' This makes for a Much 'Stiffer' final consistency) Mix this on High Speed for at least 2 minutes until super smooth. Now mix in the Low Fat Whipped Cream Cheese Beat until smooth, .....then mix in ½ Tablespoon Vanilla , ¼ cup of Splenda .....and ¼ teaspoon of the butter salt Once this is Blended in, place bowl in Refrigerator .....and give Blueberries a gentle stir while you're in the frig Once Cakes are done, remove from pans and cool on racks .....for at least an hour or two. Take a walk, do a load of laundry, go shopping. Etc... Assembly- With a long Bread Knife, split each cake into 2 equal layers .....(If your cakes have "domed" appearance, slice off excess "rise" first .....and discard, or snack, the goal is to have 6 thin layers that are .....super flat and even. The extra eggs will make these cakes ....."spongy" enough to not break up when you slice them) Remove Cheese Cake mixture and Blueberries from fridge Drain Blueberries in Colander and treat them very delicately so as not to "break them up" Build this on a large Cake Plate or Cake Stand. Place 1 layer down and "ice/frost" with THIN layer of .....Cream cheese/ Cheese Cake mixture (this acts as "glue" to hold blueberries) .....on top of this thin layer of cheesecake frosting- .....place nearly 1/3 of the blueberries, placing them to get as flat as possible Cover with next layer of cake ....Frost this layer THICK, no Blueberries on this layer, just cheese cake mixture add next layer of cake- And continue building until you have all 6 layers separated with 3 layers of blueberries and 2 layers of cheesecake frosting. You should have saved back about ¼ cup of the Blueberries and You should have about two-thirds of the Cheesecake "frosting" remaining Place these Blueberries on paper towels to get them "dry" while you "frost" the cake. Frost the very Tall cake with cheesecake "frosting .....(If you are so inclined- save out some of the frosting .....and put it in a pastry bag to pipe some decorative banding .....around bottom and top edge. If you are inclined .....but don't have a pastry bag, put about a cup of the frosting in ....a heavy duty plastic freezer bag, cut one corner with a little V .....and pipe on decorative edges this way. .....I get great results from this method) When Cake is frosted, sprinkle with lemon zest, from way above so as to .....get even distribution, and place "dry" blueberries on top .....either in decorative pattern, or "nonchalant" manner. .....Both look really great. Keep this cake in the Refrigerator. It's best if this can sit in the "Frig" For at least 4 hours before serving, Even Better- Overnight. The moisture from the blueberries and frosting Permeates the cake layers and the whole thing Has a more solid and slice-able consistency. This is a very showy dessert and it's one that us "Dumpers" Can Indulge in without fear! 6 lb pork loin roast (donated by my mother in law) HUGE stew pot Covered the meat with water, and added 2 onions (sliced) let this stew on low for 3 hours. Skimmed all visible fat. (wasnt much, this meat was lean) Added 4 big jars of libbys sauerkraut (glass jars, I couldnt find fresh kraut at the stores here), one box of dark brown sugar (yes a whole box), and about 2 cups of applesauce. Pepper & salt to taste, brought it back to boil and let it simmer 3 more hours. Served with fresh mashed potatos. Baked Halibut and Tomatoes 1 Tb. Butter 2 Onions, diced 1 can Petite Diced Tomatoes 1/2 tsp. EACH salt and pepper 1 lb Halibut filet or steaks 1 Tb. chopped fresh Basil or about 1 tsp. dried In heavy saucepan, melt butter over medium heat; cook onions, stirring occasionally for about 10 minutes or just until beginning to brown. Stir in tomatoes. Sprinkle with HALF the salt and pepper. cook for about 3 minutes or until slightly thickened. Meanwhile, cut halibut into 6 pieces. Sprinkle with remaining salt and pepper; place in greased baking dish. Spoon tomato mixture over top: sprinkle the Basil on top. Bake in 450 degree oven for 10 to 15 minutes or until fish flakes easily when tested with fork. Makes 6 servings. Pollo Aguascalientes (Chicken Aguascalientes-Style) 4 to 6 boneless/skinless Chicken breasts 2 tablespoons olive oil 1 small onion diced 1 clove garlic minced 1 can diced tomatoes (juice and all) 1 tablespoon lemon juice 1 teaspoon sugar (I use Splenda) 1 teaspoon salt 1 teaspoon dried oregano, crushed 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in oil about 15 minutes. Add onion and garlic; cook 5 minutes more. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves. Cover; simmer 35 to 40 minutes or until chicken is tender. Note: I serve this with sautéed zucchini. Loaf : 2 pieces bacon, diced 1 medium onion, chopped 3 cloves garlic, minced 2 large egg yolks 1 tablespoon Dijon mustard 1/2 teaspoon hot sauce 1 tablespoon Worcestershire sauce 2 tablespoons heavy cream 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 pound ground beef lean 8 ounces ground pork 8 ounces ground veal 8 ounces sharp cheddar, shredded (2 1/3 cups) 1/3 cup chopped flat-leaf parsley Glaze: 2 tablespoons tomato paste 1 tablespoon balsamic vinegar 2 tablespoons water Preheat oven to 400 degrees F. Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper-towel lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool. Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a for****il evenly blended. Whisk the glaze ingredients together in a bowl. Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving. Nutrition Information Nutritional Analysis per serving Calories 556 Fat 42 grams Saturated Fat 20 grams Carbohydrates 5 grams Fiber 1 gram Protein 38 grams Yield 6 servings Spinach Dip By Dame Tooter 1 (9 to 11-ounce) package frozen spinach 1 (8-ounce) package cream cheese 1/2 cup plain yogurt 1/2 cup small curd cottage cheese 1 clove garlic, minced (or 1 tsp. dehydrated garlic) 1/8 teaspoon cayenne pepper 1 teaspoon salt Cook spinach according to package directions. Let cool. Squeeze all juice from spinach by hand. Put all ingredients in a food processor and process until smooth. If you don't have a processor you can chop the spinach by hand until minced fine, then use a hand blender to mix the remaining ingredients together with it. Chill at least 2 hours before serving. Spinach and bacon stuffed chicken breasts By Dame Tooter Pound 2 chicken breasts to within 1/4 of an inch thick. Set aside. In a bowl combine: 2 slices crisp bacon, crumbled 1/8 cup finely shredded moz cheese 1 tsp. parsley 1/8 cup chopped cooked spinach (I just defrost the frozen and chop that after its been squeezed well) A couple of twists of a peppermill - on semi-course setting a pinch of salt - really just a pinch Put half in the center of each chicken breast. Fold sides of chicken breast toward center and then roll the whole thing up creating a burrito shape with all four sides holding the filling inside. Secure with a toothpick, if needed. In a small bowl whip together one egg and 1 tablespoon water. In a second bowl put in 1/4 cup of parmesan (dried) and 1/4 cup of bread crumbs. Dip chicken into egg wash, shake off excess and then gently roll the chicken rolls in the bread crumb/cheese mixture. Bake on an ungreased baking sheet at 400 degrees for 20 to 25 minutes or until juices run clear (internal temp of 170) and crust is golden. BREAD PUDDING (NO SUGAR) WAHOO! 4 CUPS MILK 4 EGGS, WELL BEATEN 2 TSP. VANILLA PINCH OF SALT 1 CUP SPLENDA 6-8 SLICES OF BREAD (CUBED) MIX MILK, EGGS, SPLENDA IN A BOWL, MIX UNTIL COMBINED... CUBE UP THE BREAD, AND ADD TO MIXTURE.... POUR MIX INTO A 9X13 PAN COVER HEAVILY WITH CINNAMON, AND DOT WITH BUTTER BAKE FOR 40 MIN AT 350. noodleless lasagna have never received so many replies before!! And this wasn't even my posting!! LOL N E Way, here it is: 1 pound of ground beef 1 pound of Italian breakfast sausage 1 can of Hunt's sugar free spaghetti sauce 1 large whole mushroom, diced 2 Tbs chopped black olives 1/4 cup chopped onion 2 cups part skim ricotta cheese 2 eggs, beaten 3 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 small package of pepporoni (60z) 1 Tbs Italian seasoning 1. Preheat oven to 350 2. Brown ground beef in frying pan and drain off the oil. Add the spaghetti sauce, mushrooms, and onions, and simmer for 10 minutes. 3. In a medium sized bowl, mix the ricotta, egg, parmesan, and 3/4 cup mozzarella, and the Italian seasonig. Beat well with fork. 4. In a 9x13 glass baking dish, spread the beef mixture into the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaing mozarella over the pepproni slices, and lay the remaning pepperoni on top of the cheese. 5. Bake for 30 minutes or until cheese is bubbly. I hope these help! Gigee