Thanksgiving Festive Week!

Holiday - Thanksgiving is a perfect Thanksgiving celebration including helpful party planning advice, new menu ideas, and tasty Thanksgiving recipes.





Whether this is the first time you'll host Thanksgiving dinner or the 20th time, use our favorite recipes to spice up the holiday menu. Including a special low-carb thanksgiving menu. As well smart and heathly cooking for your special holiday.





These Thanksgiving favorites taste so good that no one will know you've cut the fat and reduced the calories.Light & Healthy Thanksgiving Dinner samples menus:





Mashed Potatoes and Gravy





Ingredients
9 medium potatoes (3 pounds)
4 teaspoons butter-flavored sprinkles
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
1 12-ounce can evaporated fat-free milk
1/2 cup water





Cranberry Sauce:





Ingredients
1 cup sugar or 1/2 cup of spendia
1 cup water
2 cups cranberries (8 ounces)

Directions
1. In a medium saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently, uncovered, over medium-high heat for 3 to 4 mintues or until skins pop, stirring occasionally.
2. Remove from heat. Serve warm or chilled with poultry or pork. Makes about 2 cups sauce (thirty-two 1-tablespoon servings).
Make-Ahead Tip: Prepare sauce; cover and chill up to 1 week.



Lightened Pumpkin Pie:

Ingredients
1 recipe Lightened Pastry for Single-Crust Pie
1 15-ounce can pumpkin
2/3 cup sugar
1/2 teaspoon ground ginger
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves or allspice
4 egg whites
1 cup evaporated skim milk
1/4 cup water
8 tablespoons frozen whipped dessert topping, thawed (optional)

Directions
Prepare Pastry for Lightened Single-Crust Pie and line a 9-inch pie plate as directed.
Stir together pumpkin, sugar, cinnamon, ginger, and cloves or allspice in a large mixing bowl. Add egg whites. Beat mixture with a fork until combined. Stir in evaporated skim milk and water. Place pastry-lined pie plate on an oven rack. Pour pumpkin mixture into pie plate. Cover edge of pie crust with foil.
Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool pie on a wire rack. Cover and store in refrigerator. Serve with whipped topping, if desired. Makes 8 servings.
Make-Ahead Tip: Up to 1 week ahead, prepare pastry. Roll the pastry into rounds. Place on waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to 3 days.
Lightened Pastry for Single-Crust PieButter-flavored shortening also works well in this recipe.1-1/4 cups all-purpose flour1/4 teaspoon salt1/4 cup shortening4 to 5 tablespoons cold waterStir together flour and the salt. Using a pastry blender cut in shortening until pieces are pea size.Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Continue as directed above.

This Coming Week Events:

Friday Oct 6th Open house Thanksgiving Festive - smart cooking for you and your family seminar. for more info please email : nutritionfirstinc@hotmail.com

Friday Oct 6th 7:30am off season competitive training session

Monday/Wed/ Friday 6:30am total body bootcamp session

Tues/Thursday lower body workout noon session

for more info please email me: nutritionfirstinc@hotmail.com

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thanks
Martha