Holiday cooking

With Thanksgiving and Christmas right around the corner I have been getting a little worried about what am I going to eat? This being my 1st holiday season after gastric bypass surgery I was a little worried! I have come across some really good recipe that not you will you love but so will your family! *Baked Acorn Squash with Apple Stuffing 1 medium acorn squash 2 small apples, unpeeled, diced 2 tablespoons diced celery 2 teaspoons minced onion 2 teaspoons butter, melted (I can't believe its not butter) 2 tablespoons water dash of salt Preheat oven to 400F. Cut squash in half. Remove seeds. Place cut side down on baking sheet sprayed with vegetable pan spray. Combine apples, celery, and onion. Add butter and water. Put in small baking dish. Cover. Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven. Salt squash. Fill with apple mixture. Sodium content of salt not included in estimate. 2 servings. Nutrient content per serving: calories - 164, fat 4.3 grams, sodium 56.7 milligrams, fiber 8 grams, protein 1.6 grams, carbohydrate 33.8 grams, potassium 659.2 milligrams, cholesterol 0. *Broccoli Bacon Cheese Quiche WLS portion of 1/8th wedge: Calories 150, fat 9 g, carbs 4.5 g, protein 15 g Serves 8 1 tablespoon butter 1 small onion, chopped 4 slices turkey bacon, diced 1 10-ounce package frozen chopped broccoli, cooked and drained 1 ¼ cup egg beaters 1/2 cup fat free ricotta cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 ½ cups (about 6 ounces) grated cheddar Preheat oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray. Melt the butter in a nonstick skillet and sauté the onion and bacon over medium high heat until golden, about 6 minutes. Add broccoli and coo****il mixture is tender, about 6 minutes; set aside to cool. Beat eggs, ricotta, salt, pepper, and nutmeg in large bowl. Fold in cheddar and cooled vegetables. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40-45 minutes. Cool slightly before cutting into wedges. *Low Carb/low sugar Cranberry Relish Makes 10 Servings 2 packets unflavored gelatin 1 cup Raspberry Sugar free Syrup 1 cup water 2 tablespoons lemon juice 1 teaspoon orange zest 2 cups whole cranberries, finely chopped 1 cup chopped pecans 1 cup finely chopped celery 1/2 cup slpenda Combine the chopped cranberries, pecans, and celery in a large mixing bowl. Toss with sweetener and orange zest. Set aside. Soften gelatin in water for five minutes then bring to boil until completely dissolved. Add lemon juice and Raspberry Sugar free Syrup. Remove from heat. Pour hot mixture over cranberry mixture and mix well. Allow to cool. Cal 43, fat 4g, cards 3g, sugar 6g *Sugar Free Pumpkin Pie 1 (9 inch) pie crust, baked 1 (.25 ounce) envelope unflavored gelatin 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 16 packets artificial sweetener In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filling has cooled to 140° F. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired. *Ultimate Roasted Turkey 3/4 cup apple cider 5 tablespoons dark corn syrup, divided 1 (12-pound) fresh or frozen turkey, thawed 1 tablespoon poultry seasoning 1 tablespoon dried rubbed sage 1 teaspoon salt 1/4 teaspoon black pepper 4 garlic cloves, sliced and divided 2 onions, quartered and divided 2 Golden Delicious apples, cored, quartered, and divided Cooking spray 1 teaspoon butter 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 tablespoon cornstarch Preheat oven to 375°. Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil. Remove from heat; set aside. Remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift the wing tips up and over back; tuck under turkey. Combine poultry seasoning, sage, salt, and pepper. Rub seasoning mixture into skin and body cavity. Place half of the garlic, onion quarters, and apple quarters into the body cavity. Place turkey, breast side up, in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion, and apple around turkey in pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Baste turkey with cider syrup, and cover with foil. Bake at 375° an additional 2 hours and 15 minutes or until meat thermometer registers 180°, basting with cider syrup 4 times at regular intervals. Let stand for 10 minutes. Discard skin. Remove turkey from pan, reserving drippings for sauce. Place turkey on a platter; keep warm. Strain drippings through a colander into a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag;let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before fat layer reaches opening; discard fat. While turkey bakes, melt the butter in a medium saucepan over medium-high heat. Add the reserved giblets and neck; saute for 2 minutes on each side or until browned. Add broth, and bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids. Reserve 1/4 cup broth mixture. Combine the drippings and the remaining broth mixture in roasting pan on stovetop over medium heat, scraping the pan to loosen browned bits. Combine 1/4 cup reserved broth mixture and cornstarch; add to the roasting pan. Add 1 tablespoon corn syrup, stirring with a whisk. Bring to a boil; cook 1 minutes. Serve gravy with turkey (gravy will be dark and thin). serving size: 6 ounces turkey NUTRITION PER SERVING CALORIES 290; FAT 7g (sat 3g,mono 1.9g,poly 2.5g); PROTEIN 50g; CHOLESTEROL 130mg; CALCIUM 52mg; SODIUM 396mg; FIBER 0.1g; IRON 3.2mg; CARBOHYDRATE 7g

I make a cranberry relish every year for Thanksgiving. I usually use a can of whole cranberries, but since that is so loaded with Sugar, I'm going to use fresh cranberries this year. My recipe if very similar to yours I use 1 packet of SF cranberry or rasberry Jello (any red jello will do) 1c of chopped walnuts (or other nuts to your liking) 1c of chopped celery 1c of chopped apple equivalent of 1 can of cranberries. I will cook the cranberries whole in the microwave with water, splenda, some lemon juice and orange zest. Mix jello according to package and then add all the rest of the ingredients. Stir and then chill. I don't make this like a jello mold, it more like a relish, so I stir it all up again just before seving. Thanks for gathering all these other recipes, I'll might try out a couple. Suzanne