Time Saving Thanksgiving Holiday Tips
1. Create Thanksgiving recipes in your menu and divide grocery list into shop ahead and fresh ingredients.
2. Purchase non-perishable and frozen items ahead of time.
3. Make ahead and freeze casseroles, dressings and desserts to cross off your list.
4. Cut, chop and wash ingredients earlier in the week.
5. Cook what you enjoy preparing and supplement the rest. Order a turkey and garnish with fresh parsley and crab apples for personal touch.
6. For cornbread dressing, pick up pre-made cornbread.
7. Use your stovetop for sides, not everything had to be prepared in oven.
8. For Thanksgiving or any holiday, serve buffet style for meal and dessert.
9. For dessert, purchase theme napkins and plates-quick clean up.
10. Easy centerpiece-bowl –bowl of fruit or fill vase with cranberries to hold flowers.
11. Cook Holly’s trim&TERRIFIC easy Thanksgiving recipes from dressing to pecan pie-so you won’t feel too full!
Your Great Suggestions:
For your Thanksgiving recipes: Take out serving pieces ahead of time and label. Set the table ahead of time.
When it comes to the Thanksgiving or Christmas menu, tradition rules so I am sharing a few of our traditional favorite recipes and yes, they are trim & terrific. Cooking trim&TERRIFIC doesn’t mean you have to change what you eat, just how you prepare it. So, here are some of my favorites we make every year.
Sweet Potato Casserole with Praline Topping from KITCHEN 101 Cookbook
Volunteer to bring this simple and fabulous sweet potato dish for your next Thanksgiving meal. Don’t save for only the holidays — eat all year round!
Makes 12 (1/2-cup) servings
3 cups cooked mashed peeled Louisiana yams (sweet potatoes), about 3-4 sweet potatoes
2/3 cup of 1 (14-ounce) can fat-free sweetened condensed milk
2 egg whites
1/4 cup orange juice
Praline Topping (recipe follows)
1. Preheat oven 350°F. Coat 2-quart casserole with nonstick cooking spray.
2. In bowl, cream together all ingredients except the topping with potato masher or mixer until blended. Transfer to prepared dish and sprinkle with Praline Topping (see recipe).
3. Bake 40-45 minutes or until thoroughly heated and topping is brown and crumbly.
2/3 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1. In bowl, mix together brown sugar, flour, and cinnamon. Stir in butter, vanilla, and pecans until crumbly.
Nutritional info per serving: Calories 274, Calories from Fat 34%, Fat 11g, Saturated Fat 3g, Cholesterol 12mg, Sodium 87mg, Carbohydrates 42g, Dietary Fiber 3g, Total Sugars 28g, Protein 4g, Dietary Exchanges: 1 starch, 2 other carbohydrate, 2 fat
Terrific Tip: Canned (drained) or fresh sweet potatoes may be used for this recipe. See page in Basics (pg 123) for directions to baking a sweet potato.
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My Favorite Thanksgiving Recipes
Butter Pecan Roasted Sweet Potatoes from KITCHEN 101
Cranberry Crush from Too Hot in the Kitchen: Secrets To Sizzle At Any Age
Check out more of Holly’s easy Thanksgiving healthy recipes
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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