I love this recipe for a starter slightly on the healthy side:
Hot Spinach Red Pepper Dip
By: Roosterlady
"A cheesy and creamy hot dip best served in a bread bowl or spread on toasted bread."
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Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min
Ingredients
- 1 cup water
- 1 cup diced red bell pepper
- 1/2 cup thawed frozen chopped spinach
- 1 (8 ounce) package low fat unsalted cream cheese
- 2 tablespoons milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1 pinch freshly ground black pepper
- 1 tablespoon finely diced red bell pepper
Directions
- Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
- Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.
- Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.
Footnotes
Carefully hollow out a round, one pound loaf of bread and spoon this creamy cheese dip inside. Serve with toasted bread slices or crisp crackers.
This year I'd like to share a few recipes for those looking to have a delicious Thanksgiving Dinner that won't have you bloated and sleeping on the couch 15 minutes after you eat.
It's true that Turkey does contain Hydroxy-Tryptophan which is the chemical compound that makes you sleepy is far mis-understood. It is not necessarily meant to make you sleep but rather increase your bodies seratonin levels which may make some sleepy but is more to balance mood and give a feel of euphoria.
Ingredients:Turkey
1 (8-12 lb / 4-6 kg) whole turkey, thawed if frozen
1/2 tsp (2 mL) sea salt
Stuffing of choice (try our apple almond stuffing)
1/4 cup (50 mL) salt free butter, melted or even better 100% Pure Extra Virgin Olive Oil
Gravy
1/4 cup (50 mL) turkey drippings (fat and juices from roasted turkey) The triglycerides will be lower if you use olive oil on the turkey for browning.
1/4 cup (50 mL) gluten free flour
2 cups (500 mL) liquid (juices from roasted turkey, broth, water)
1/2 tsp (2 mL) sea salt instead of iodized sat
1/2 tsp (2 mL) fresh cracked pepper
Method:- Turkey Directions: Heat oven to 325ºF. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
- Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
- Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon salt free butter or olive oil over turkey. Do not add water or cover.
- Bake at 325ºF until internal temperature reaches 180 to 185ºF and leg joint moves easily, using a timetable chart found online.
- Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.
- Gravy Directions: Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup (50 mL) drippings to roasting pan. (Measure accurately because too little oils or fats makes gravy lumpy.) MIx flour with water first before adding to fat from turkey Stir in flour water mixture in. (Measure accurately so gravy is not greasy.)
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sea salt and pepper
SipSum Cocktailz Apple-Almond Stuffing
The size of the turkey will vary the number of apples used.
We start with 3 medium to large apples. Dice apple to bite size pieces.1 cup unsalted almonds1 yellow pepper, diced1 orange pepper, diced2 Celery Stalks, diced1 Red Onion, diced1 Tbsp minced Garlic1/2 cup extra virgin olive oil1/4 cup Chicken broth1/2 tsp Poultry Seasoning1/4 tsp oregano1/4 tsp Fresh Cracked pepper
In a large bowl add diced vegetables and apple adding broth and seasoning after. Toss together then add almonds and toss again until well mixed.Stuff turkey as full as you can pinning closed with toothpicks to be sure the stuffing is cooked evenly.
Put the remainder of the stuffing in tinfoil and warm in oven for 10-15 mins after you pulled your turkey out and are carving.By the time you finish the carving the leftover stuffing will be warm and ready to serve.
If I'm feeling creative I will add mixed nuts to add more texture to the stuffing.
SipSum Cocktailz Sweet Yammy Mash5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
- 1 cup (packed) golden brown sugar
- 1/2 cup chopped pecans or candied almonds
- 1/4 cup (1/2 stick) chilled salt free butter, cut into 1/4-inch pieces
- 4 medium to large eggs
- 3 tablespoons 100% pure maple syrup
- 2 tablespoons vanilla extract
- 1 tablespoon fresh lemon/lime juice
- 2 teaspoons sea salt
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
I found this recipe online but I love it and wanted to share it....found it on www.eatingwell.com
Arugula & Pear Salad
From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004) — Subscribe to EatingWell Magazine Today!Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.
8 servings, about 1 cup eachActive Time:Total Time:NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy |Healthy weight | Gluten free |View Our Nutrition Guidelines »INGREDIENTS
DRESSING
- 2 tablespoons finely chopped shallot
- 3 tablespoons vegetable broth
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
SALAD
- 1/2 cup chopped walnuts
- 2 firm red Bartlett pears
- 5 cups butterhead lettuce, (Bibb or Boston), torn into bite-size pieces
- 4 cups arugula, trimmed
MORE HEALTHY RECIPE IDEAS
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PREPARATION
- To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
- To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
NUTRITION
Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
Nutrition Bonus: Vitamin A (30% daily value).1/2 Carbohydrate ServingExchanges: 2 vegetable, 2 fat
These are just a couple recipes to launch a healthy Turkey dinner. I have plenty more I'd be happy to share. If interested send me a comment and I'll forward to you!!!
Now for Cocktailz:Beer is always a hit with the men. So with that being said we won't be pairing beer for you since the love of hops, malt and barley vary.I do want to plug Cariboos Honey Lager. It's smooth golden beer that stimulates your taste buds.
WineAs you may or may not know Turkey should be eaten with a white wine. If your guests like dry and oaky, try J.Lohr's Riverstone Chardonnay (USA) $22.99. On the light sweeter side try Errazuriz Sauvignon Blanc (Chile) $13.99
Spirits:Red October1/2 oz. Pomegranite Liquer3/4 oz. Blue Alize3/4oz. Gin or VodkaMix ingredients in a shaker on ice. Shake for 10 second and pour into martini glass. As a fun garnish you can slice out a canoe shaped peace of a passionfruit and take two marichino cherries and place them in the centre of the passionfriut slice held together with a toothpick lengthwise. Looks like a little boat....so cute.
Cheers to a wonderful holiday. I'll share more recipes tomorrow as well.
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