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Thanksgiving Recipes Care Of Hungry-Girl


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HG's Miracle Mashies

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!


1 large (about 13-oz.) potato

3 cups cauliflower florets

3 tbsp. fat-free half & half

1 tbsp. light whipped butter or light buttery spread

1/4 tsp. salt

pepper and additional salt, to taste

Optional: 1/2 tsp. crushed garlic


Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).

Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!


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Cheesy-Good Cornbread Muffins

PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein -- POINTS® value 2*

Cheesy cornbread muffins for only 85 calories each?! How can it be???


1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/2 cup fat-free sour cream

1/2 cup reduced-fat shredded cheddar cheese

1/4 cup chopped scallions

2 tbsp. Splenda No Calorie Sweetener (granulated)

1 1/2 tsp. baking powder

1/4 tsp. salt

Optional: 1/4 tsp. hot sauce


Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!


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HG’s I Can't Believe It's Not Sweet Potato Pie

Get Squashed!

This one's an instant classic, people. We promise. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic. And it tastes EXACTLY like the real thing (yes, EXACTLY). Now THAT'S something to be thankful for! Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend. (Pssst... In case you haven't tried 'em yet, our Bake-tastic Butternut Squash Fries ROCK!)


1 large butternut squash (large enough to yield 2 cups mashed flesh)

1/2 cup Egg Beaters; Original

1/3 cup light vanilla soymilk

1/3 cup sugar-free maple syrup

1 tsp. cinnamon

1/4 cup SPLENDA; Granular

1 tsp. vanilla extract

2/3 cup miniature marshmallows


Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.

Serving Size: 1/4 recipe; approx. 2/3 cup

Calories: 110

Fat: <0.5g

Sodium: 115mg

Carbs: 25g

Fiber: 1.5g

Sugars: 7.5g

Protein: 5g

*2 Points

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Kickin' Cranberry Sauce

PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1*

Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...


One 12-oz. bag whole cranberries

One 11-oz. can mandarin orange segments in their own juice

1 cup peeled and finely chopped apples

1 envelope (1/4 oz.) dry unflavored gelatin

2/3 cup Splenda No Calorie Sweetener (granulated)

1/4 cup Almond Accents in Original Oven Roasted

1/4 cup granulated white sugar

1/8 tsp. cinnamon


In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.

Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.

Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).

Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!


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Save-the-Day Stuffing

PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*

We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!

HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!


6 slices light bread (40 - 45 calories each with around 2g fiber per slice)

1 cup chopped onion

1 cup chopped celery

1 cup chopped mushrooms

1 cup fat-free chicken or vegetable broth, room temperature

1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

2 cloves garlic, finely chopped

salt, pepper, rosemary, thyme, to taste


For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.

Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).

Cover with foil, and cook dish in the oven for 20 minutes.

Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.


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Rockin' Lean Bean Casserole

PER SERVING (1/10th of casserole): 76 calories, 2g fat, 431mg sodium, 13g carbs, 3.5g fiber, 4g sugars, 3g protein -- POINTS® value 1*


Two 16-oz. bags frozen French-style green beans, thawed, drained & thoroughly dried

Two 10.75-oz. cans Campbell's 98% Fat Free Cream of Celery Soup

One 8-oz. can sliced water chestnuts, drained

1 bag (about 1 oz.) Crispy Delites Red Onion Chips or 1 oz. (about 25 pieces) onion-flavored soy crisps, crushed


Preheat oven to 325 degrees.

Make sure green beans are thoroughly drained and completely dry -- use a towel if you need to. Then, place half of the green beans in a casserole dish (a 2 - 3 quart rectangular one works best).

Pour 1 can of soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer.

Cover with remaining green beans, and then top with the rest of the soup. Evenly top with the remaining water chestnuts. Place dish in the oven, and cook for 45 minutes.

Top with crushed soy crisps, and return dish to the oven for another 10 minutes or so, until chips turn golden brown.


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HG's Vanilla Crème Pumpkin Cheesecake

PER SERVING (1 slice, 1/12th of cheesecake): 160 calories, 3.25g fat, 579mg sodium, 20g carbs, 5g fiber, 7g sugars, 15g protein -- POINTS® value 3*

It's pumpkiny, creamy, cheesecake fun for the whole family (if you share!)...

HG Heads Up! You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here to order one online.


For Crust

2 cups Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor

1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown); melted & mixed with 1 oz. water

3 tbsp. Splenda No Calorie Sweetener, granulated

1 tsp. cinnamon

For Filling

32 oz. fat-free cream cheese; softened

1 cup fat-free liquid egg substitute (like Egg Beaters)

1 cup canned pure pumpkin

1 cup Splenda No Calorie Sweetener, granulated

1/4 cup light brown sugar (not packed)

1 tsp. vanilla extract

1 tsp. pumpkin pie spice

For Topping

3/4 cup fat-free sour cream

1/4 cup Splenda No Calorie Sweetener, granulated

1/2 tsp. vanilla extract


Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a nonstick springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes (or until set). Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best). Once pie has chilled, carefully release and remove springform top. Mix all topping ingredients together, and spread topping evenly over the pie. Return pie to the fridge until ready to serve. Cut pie into 12 slices.


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