Happy Thanksgiving

The table is set for the first of our
Thanksgiving dinners - with husband's
brothers and wives.

 Although the turkey is the star of the Thanksgiving meal, the side dishes make this all-American celebration All-Star. Its a time of stuffing ourselves as well as the turkey and serving family favorites, traditional dishes, and new versions of both. Trying to keep the calories in a reasonable range is hard this time of year; but most of our favorite recipes can be altered slightly to reduce fat, sugar and sodium. And of course the best alteration is to simply eat less! 
We will enjoy 3 dinners of turkey and the all-star sides this year. I looked for ideas for vegetables and desserts that would be healthier and still tasty. After a recent K-State Extension program, I tried some changes in traditional recipes. Some of the ingredient changes are ones that I usually make, and a good habit to keep in mind.

It is all so good - its hard not to overeat!

Citrus Sweet Potatoes 

This recipe is much lower in calories than my usual
one and just as tasty!

(instead of the mashed/candied/with marshmallows that is more like a pie custard than vegetable)
3 medium sweet potatoes (I used canned sweet potatoes - about 40 oz in all)
3 tablespoons packed brown sugar (or a little less)
1 ½ teaspoon cornstarch
½ cup orange juice
1 teaspoon grated lemon peel
instructions:
Scrub fresh sweet potatoes, cut into 4-6 pieces and cook in a covered sauce pan with just enough water to cover. When fork-tender (about 15-20 minutes), drain. Remove skin and bad spots. If using canned sweet potatoes, drain and cut into smaller pieces.
Place in a 8-inch baking dish that has been sprayed with non-stick cooking spray.
In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice and lemon peel. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes.
Bake uncovered at 325 degrees for 25-30 minutes or until sweet potatoes are heated throughout and sauce is bubbly.

Creamy Corn      

Creamy Corn - always a favorite

2 packages (16-oz each) frozen corn
1 package (8 oz) cream cheese, cubed (fat-free or low-fat)
¼ cup butter, cubed
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated throughout and cheese is melted. Stir well before serving.
Or bake, covered, in a 350-degree oven for 30 minutes.
Optional: add 4 Tablespoons canned chopped green chilies.

Green Bean and Corn Bake      

A new recipe - good for those who like
corn and/or green beans.

1 can (14-½ oz) French-style green beans, drained
1 can (7 oz) white or shoe peg corn, drained
1 can (10 ¾ oz)condensed cream of celery soup, undiluted
½ cup sliced celery
½ cup chopped onion
½ cup sour cream
½ cup shredded cheese
1 jar (2 oz) diced pimientos, drained
½ teaspoon salt
½ teaspoon pepper
Topping: ½ cup crushed butter flavored crackers and 2 tablespoons butter, melted
Directions:
In a large bowl, combine ingredients. (drain and rinse canned vegetables to reduce sodium) Transfer to a greased 1 ½ qt. baking dish. Combine cracker crumb mixture and sprinkle over vegetable mixture.
Bake uncovered at 350 degrees for 30-35 minutes or until topping is golden brown.

No Thanksgiving dinner is complete without
Pumpkin Pie. This is my regular/back of the can recipe
with a garnish ring of pecans/brown sugar/butter.

It's a lot for 3 people, but it will be re-served tomorrow
when daughter and son-in-law get here.