Happy Day AFTER Thanksgiving! You survived? How did you do? Now it is time to deal with Thanksgiving leftovers while getting back on track! Please check out the pp friendly leftover TURKEY recipes below. Most are Eat Me favs, just sub the meat for TURKEY! Let us know if you have any questions!!
Crock Pot TURKEY Stock
TURKEY Dumpling Soup
No Bean TURKEY & Sweet Potato Chili
Asian Lettuce Wraps with TURKEY
Good Earth TURKEY Sandwiches
TURKEY Lettuce and Tomato Sandwiches LT's
TURKEY Cranberry Quesadilla
TURKEY Cuban Sandwich
Brie TURKEY Wrap
TURKEY, Apple & Blue Cheese Wrap
TURKEY & Feta Stuffed Peppers
Buffalo TURKEY Salad
Salsa Verde TURKEY Enchiladas
Mini Pepper TURKEY Nachos
BBQ'ed TURKEY Pizza
Jerk TURKEY Salad w. Grilled Pineapple
Buffalo TURKEY Salad
TURKEY Pot Pie
TURKEY & Egg Frittata
TURKEY Eggs Benny
Sweet & Sour TURKEY Meatballs
Xoxo - Katie
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Friday, November 29, 2013
Wednesday, November 27, 2013
Green Bean Casserole
THANKSGIVING WEEK CONTINUES! And it is finally time for the old holiday fav. Green Bean Casserole - Yum! I could have chosen to make the unprocessed healthy version by making the mushroom cream sauce myself or even forgoing it all together and just serving blanched green beans in its place. But THIS is the food that I love to indulge in, let's face it, just once a year! I cut out fat and calories by using 98% fat free Campbell's cream of mushroom soup and only using 1/2 can of french fried green beans sprinkled over the top. I think it came out great and really, I didn't miss the normal heavy sauce and soggy french fried beans mixed in! Be on the lookout tomorrow for a totally delish holiday-esqu twist on the traditional pumpkin pie!
Servings: 4
Serving Size: 1 cup
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 4 stars - Very Good
Ingredients
4 cups canned french style green beans, rinsed
1 t. sugar
12/ oz can of Campbells low fat condensed cream of mushroom soup, not mixed
2 t. Worcestershire sauce
1/2 t. garlic powder
1 t. kosher salt
1/2 cup uncooked french fried onions
Instructions
Preheat your oven to 350 degrees. Pour rinsed beans into a mixing bowl.
On your stovetop mix remaining ingredients until hot. Pour mushroom mixture over beans.
Scoop bean mixture into a square pan and sprinkle the french fried onions over them. Throw em in the oven for about 25 minutes, until warm and bubbly!
Tip AKA SIX steps to waking up on Friday morning with no regrets ;)
1. Start your day with a work out! Find a group workout class at a local community center in your hood and drag your family for a hard core Thanksgiving am workout. Not only is this a great way to bond with the peeps you don't see every day, but it is a way to get mentally focused for the food challenges you will encounter throughout the day.
2. If you just have one stop on Thanksgiving (meaning you are not traveling to multiple dinners) plan to eat the other two meals of the day like normal. Perhaps a lower pp breakfast (my fav is 1/2 cup 1% cottage cheese, 1 hard boiled egg, 1 cup baby tomatos and salsa for 4pp) and a salad for lunch. Actually being HUNGRY (and not stuffed) when you sit down to Thanksgiving will help you to enjoy it more.
3. If you ARE making multiple stops, I fell bad for you. I joke, I joke. If you are making multiple stops try eating JUST dinner at one or JUST dessert at the next. What you want to try to avoid is eating 6 full plates of Thanksgiving foods.
4. Remember you have 49 extra points if you follow the Weight Watchers plan! I would say using them all on Thanksgiving is a pretty dang good way to use them!
5. Focus on the foods you only get on special occasions, just like green bean casserole. Skip the foods you can eat all the time such as rolls and mashed potatoes. Also, skip the foods you don't really like (sweet potatoes anyone?) and have more of the ones you love.
6. MOST IMPORTANT!!! If you wake up on Friday morning still full from the day before and regretful, let it go and move on! Think of the great weight loss things you have overcome, one bump in the road isn't the end. Use Friday to get back on track before the weekend.
XOXO - Katie
Servings: 4
Serving Size: 1 cup
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 4 stars - Very Good
4 cups canned french style green beans, rinsed
1 t. sugar
12/ oz can of Campbells low fat condensed cream of mushroom soup, not mixed
2 t. Worcestershire sauce
1/2 t. garlic powder
1 t. kosher salt
1/2 cup uncooked french fried onions
Instructions
Preheat your oven to 350 degrees. Pour rinsed beans into a mixing bowl.
On your stovetop mix remaining ingredients until hot. Pour mushroom mixture over beans.
Scoop bean mixture into a square pan and sprinkle the french fried onions over them. Throw em in the oven for about 25 minutes, until warm and bubbly!
Tip AKA SIX steps to waking up on Friday morning with no regrets ;)
1. Start your day with a work out! Find a group workout class at a local community center in your hood and drag your family for a hard core Thanksgiving am workout. Not only is this a great way to bond with the peeps you don't see every day, but it is a way to get mentally focused for the food challenges you will encounter throughout the day.
2. If you just have one stop on Thanksgiving (meaning you are not traveling to multiple dinners) plan to eat the other two meals of the day like normal. Perhaps a lower pp breakfast (my fav is 1/2 cup 1% cottage cheese, 1 hard boiled egg, 1 cup baby tomatos and salsa for 4pp) and a salad for lunch. Actually being HUNGRY (and not stuffed) when you sit down to Thanksgiving will help you to enjoy it more.
3. If you ARE making multiple stops, I fell bad for you. I joke, I joke. If you are making multiple stops try eating JUST dinner at one or JUST dessert at the next. What you want to try to avoid is eating 6 full plates of Thanksgiving foods.
4. Remember you have 49 extra points if you follow the Weight Watchers plan! I would say using them all on Thanksgiving is a pretty dang good way to use them!
5. Focus on the foods you only get on special occasions, just like green bean casserole. Skip the foods you can eat all the time such as rolls and mashed potatoes. Also, skip the foods you don't really like (sweet potatoes anyone?) and have more of the ones you love.
6. MOST IMPORTANT!!! If you wake up on Friday morning still full from the day before and regretful, let it go and move on! Think of the great weight loss things you have overcome, one bump in the road isn't the end. Use Friday to get back on track before the weekend.
XOXO - Katie
Tuesday, November 26, 2013
Stuffing Cups
STUFFING! Cake isn't the only food that can be easily portioned by putting them into cup form. Check out these delicious stuffing cups, originally inspired by Emily Bites with a few modifications. With only 2pp each you can have as many as your heart desires, or save room for dessert!
Servings: 12 cups
Serving Size: 1 cup
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Rating: 4 stars - Very Good
Ingredients
8 slices light whole wheat bread
1 T. light butter
1 clove garlic, minced
1/2 medium onion, minced
1/2 cup celery, minced
3 oz. Craisins
2 large eggs, beaten
1 cup chicken broth
1/4 cup parsley, chopped
1/2 t. salt
1/2 t. pepper
1 t. rubbed sage
1/2 t. dried thyme leaves, chopped
Cooking spray
Instructions:
Pre-heat oven to 275. Cut bread into small cubes. Spread them onto a single layer on a cookie sheet. Spritz with cooking spray and bake for 45 minutes.
Place 1 T. of butter into a skillet and melt over medium heat. When melted add garlic, onion and celery and cook for about 5 minutes until tender.
In a large bowl mix bread crumbs, veggie mix, 2 eggs, broth, salt, pepper, sage and thyme. Stir together until combined.
Spritz 12 muffin tins with cooking spray. Split the ingredients evenly between the 12 tins, a little more than 1/4 c. per tin. Raise your oven temp to 375 and bake for about 25 minutes. Watch them closely, mine gone a little brown :)
Tip:
I can't WAIT to try these again with a bit of variation! You could try cornbread, sausage, apples, turkey, additional or substituted spices OR top with a tad of gravy. Remember to adjust your points plus accordingly!
Servings: 12 cups
Serving Size: 1 cup
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Rating: 4 stars - Very Good
8 slices light whole wheat bread
1 T. light butter
1 clove garlic, minced
1/2 medium onion, minced
1/2 cup celery, minced
3 oz. Craisins
2 large eggs, beaten
1 cup chicken broth
1/4 cup parsley, chopped
1/2 t. salt
1/2 t. pepper
1 t. rubbed sage
1/2 t. dried thyme leaves, chopped
Cooking spray
Instructions:
Pre-heat oven to 275. Cut bread into small cubes. Spread them onto a single layer on a cookie sheet. Spritz with cooking spray and bake for 45 minutes.
Place 1 T. of butter into a skillet and melt over medium heat. When melted add garlic, onion and celery and cook for about 5 minutes until tender.
In a large bowl mix bread crumbs, veggie mix, 2 eggs, broth, salt, pepper, sage and thyme. Stir together until combined.
Spritz 12 muffin tins with cooking spray. Split the ingredients evenly between the 12 tins, a little more than 1/4 c. per tin. Raise your oven temp to 375 and bake for about 25 minutes. Watch them closely, mine gone a little brown :)
Tip:
I can't WAIT to try these again with a bit of variation! You could try cornbread, sausage, apples, turkey, additional or substituted spices OR top with a tad of gravy. Remember to adjust your points plus accordingly!
Monday, November 25, 2013
Fall Mixed Green Salad w. Chipotle Vinaigrette
Welcome to THANKSGIVING WEEK on Eat Me!
Yes, that's right. This is the week of Thanksgiving and we will be posting some recipes and tips to help you stay on track! We all have our Thanksgiving favs (mine is green bean casserole) and I know from experience you have to be able to be comfortable indulging in these holiday foods in order to stay in control. The last thing you want is to skip that green bean casserole on Thanksgiving, and then lay in bed on Thursday night with the green bean casserole in your head saying 'EAT ME, EAT ME'! When you don't indulge you many times end up going out of control. So, anyways, what better recipe to start Thanksgiving week than a delish and flavorful fall salad. This salad is anything but boring, easy to put together and low in points - YAHOO!
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Servings: 8
Serving Size: about 1 1/2 cups
Points Plus: 3 points plus
Level of Difficulty:
Prep Time: 10 minutes
Cook Time: n/a
Rating: 4 stars - Very Good
Ingredients
Dressing
3 T. olive oil
3 T. balsamic Vinegar
1-2 T. Chipotle
1 T. apple cider
1 t. dry parsley
Salad
1 package mixed greens
1 cup carrots
1/8 cup toasted almonds
1 oz goat cheese
1 apple, cut into small pieces
1/2 cup red onion, thinly sliced
This recipe is super EASY! Mix all dressing ingredients in a small bowl of THIS! If you have never tried chipotle peppers you should. You can find them in your local market in the ethnic foods aisle. For this recipe, you only need to add the sauce.
Heat a tiny sauce pan on the stove and add the almonds. Sautee them until they are toasted and light brown! Add all of the lettuce to a bowl and toss with the dressing. Then, add the carrots, almonds, apple, onion and cheese.
Tip:
Do you know what a mandoline is? Here is a pic! You can use it to chop your onions into thinly sliced, beautiful circles! Not to mention you can use it for fruit, potatoes and anything else that you need to slice small.
Yes, that's right. This is the week of Thanksgiving and we will be posting some recipes and tips to help you stay on track! We all have our Thanksgiving favs (mine is green bean casserole) and I know from experience you have to be able to be comfortable indulging in these holiday foods in order to stay in control. The last thing you want is to skip that green bean casserole on Thanksgiving, and then lay in bed on Thursday night with the green bean casserole in your head saying 'EAT ME, EAT ME'! When you don't indulge you many times end up going out of control. So, anyways, what better recipe to start Thanksgiving week than a delish and flavorful fall salad. This salad is anything but boring, easy to put together and low in points - YAHOO!
.JPG)
Serving Size: about 1 1/2 cups
Points Plus: 3 points plus
Level of Difficulty:
Prep Time: 10 minutes
Cook Time: n/a
Rating: 4 stars - Very Good
Ingredients
Dressing
3 T. olive oil
3 T. balsamic Vinegar
1-2 T. Chipotle
1 T. apple cider
1 t. dry parsley
Salad
1 package mixed greens
1 cup carrots
1/8 cup toasted almonds
1 oz goat cheese
1 apple, cut into small pieces
1/2 cup red onion, thinly sliced
This recipe is super EASY! Mix all dressing ingredients in a small bowl of THIS! If you have never tried chipotle peppers you should. You can find them in your local market in the ethnic foods aisle. For this recipe, you only need to add the sauce.
Heat a tiny sauce pan on the stove and add the almonds. Sautee them until they are toasted and light brown! Add all of the lettuce to a bowl and toss with the dressing. Then, add the carrots, almonds, apple, onion and cheese.
Tip:
Do you know what a mandoline is? Here is a pic! You can use it to chop your onions into thinly sliced, beautiful circles! Not to mention you can use it for fruit, potatoes and anything else that you need to slice small.
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