Good evening folks!  I was hoping to ask if this wonderful group could share some WLS friendly veggie recipes for Thanksgiving?  My mom asked that I be in charge of this dish for Thanksgiving...and I have the basics in mind...but was hoping maybe someone out there would share something that would make our family dinner even more yummy.  I've got my pen ready!  Thanks to all and have a restful evening!  ~Payson~

This is one of my favorite veggie dishes....I eat it often.

6 zucchini  - Chop into chunks (good size)
2 bell peppers - chopped not too big
1 lg onion - small/med diced (however you like them)

Stir fry in some olive oil drizzled on the pan till the veg are a little browned but not too soft.  Season with salt and pepper.

I cook all the zucchini first and put them in a big serving bowl...... then I cook the peppers and onion and toss them together with the zucc.

You can also add 1 or 2 potatoes chopped into chunks and/or 1 small eggplant.

(I take the leftovers and make an egg white omelet for breakfast)

Thank you Moosie - sounds easy AND yummy!!!!!! 

what type of veg you want?

Any veggie ....  something to accompany the main dishes of turkey and ham.  I was hoping to find a recipe to WOW everyone?  Thank you. 

I suggest you try them first...

Spinach Pie –

2 tablespoons onion -- chopped

3 tablespoons butter -- divided

16 ounces frozen spinach -- thawed

3 eggs

1 1/2 cups heavy cream

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1/2 cup Swiss cheese -- shredded

non stick spray

preheat oven to 375*. Spray 9 inch pie pan with non stick spray. Melt 2 tbs. butter in skillet over medium high heat. Add onions and sauté for a few minutes until they begin to get limp. Squeeze extra water out of the spinach and add the spinach to the onions in the skillet.

Continue cooking until the spinach is heated through and the extra water has evaporated. In the meantime, beat the eggs lightly, add the cream, salt, pepper and nutmeg and whisk together to mix. Add the spinach onion mixture and stir to combine.

 

Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tbs. of butter. Bake 25-30 minutes until set and golden brown. cool 5 minutes before serving. reheats well.

Potatoes Romano

SERVES 6

• 2 1/2 lbs white rose potatoes, peeled and diced (about 3 large potatoes)
• 1 cup warm water
• 1/2 cup oil
• 2 1/2 cups nonfat dry milk powder
• 1/2 cup diced red bell pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons white pepper
• 1 tablespoon seasoning salt
• 1 tablespoon salt
• 2 cups instant potato flakes
• 1/4 cup grated romano cheese
• 1 teaspoon paprika

1. Cook potatoes in boiling water until just tender, about 15 minutes. Drain, reserving 2 cups cooking water. Set aside.
2. Blend 1 cup warm water, oil, dry milk, bell pepper, garlic powder, white pepper, seasoning salt, and salt in medium mixing bowl.
3. Add cooked potatoes and reserved cooking water. Mix thoroughly. Add instant mashed potatoes and blend until smooth. Mix in half grated cheese. Consistency should leave slight residue on finger when touched.
4. Scrape mixture into 2-quart casserole dish about 2 inches deep. Sprinkle with paprika and top with remaining cheese. Bake at 350 degrees 30 to 40 minutes until heated through and top is golden.

Thank you Darlene!  Looks like I'm going to be busy this weekend trying these recipes out!