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Thanksgiving recipes

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This is my first Thanksgiving on WW, does anyone have any recipes for homemade stuffing that is lower in points, I think I have a solution for almost everything else. but I am open for amy lower point side dishes as well

 

Thanks for the help.


Erin

 

NEW SCALE SW 203.2

CW 197.2 (6/21/07)

5% 193.2

WW/PGW 146

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when you say stuffing, do you actually mean cornbread dressing or stuffing for inside the turkey:confused: ? I have cornbread dressing recipe that WW leader gave me last week I can bring and type in for you. Let me know if that is what you wanted and I will be glad to get it for you.


:wave: TLC:wave:

"Be like a postage stamp, stick to something until you get where you are going..."

Starting date: 8-15-05

SW: 197.4

10% target: 19

CW: 181.0

"You don't drown by falling in the water. You drown by staying there."

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Found this on WW website..does this help?

Sausage, Apple and Cornbread Stuffing

 

 

n_main_meals_lg.jpg space.gifPOINTS® Value | 2

Servings | 12

Preparation Time | 15 min

Cooking Time | 15 min

Level of Difficulty | Easy

side dishes | The sweet apple and rich sausage flavor in this stuffing work well with chicken, turkey, pork chops and even fish.

 

 

 

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Ingredients

 

 

 

8 oz raw turkey sausage

2 Tbsp apple juice

1 tsp butter

1 medium onion(s), chopped

2 medium celery, chopped

2 medium apple(s), cored and diced

1/4 cup parsley, chopped

2 Tbsp thyme, chopped or 1 tsp dried

1 Tbsp poultry seasoning

1 1/2 cup canned chicken broth, hot

1/8 tsp table salt, or to taste

8 oz cornbread stuffing dry mix

1/8 tsp black pepper, or to taste

 

 

Instructions

 

 

 

  1. Coat a large, nonstick skillet with cooking spray; place over medium heat.
  2. Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
  3. Melt butter in skillet. Add onion and celery; sauté until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
  4. Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.


:wave: TLC:wave:

"Be like a postage stamp, stick to something until you get where you are going..."

Starting date: 8-15-05

SW: 197.4

10% target: 19

CW: 181.0

"You don't drown by falling in the water. You drown by staying there."

www.picturetrail.com/kimjomom

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I was planning on something like this one ... only will possibly add in some of that real high fiber bread, that is dark, chunky with seeds, and tons of fiber that you get in the bakery (not just a dark pumpernickle, but something with lots of "chunks" in it.)

 

 

Weight Watchers "friendly" Stuffing

 

I saw someone on a Food Network cooking show make stuffing in small cups and thought I'd try to make a low-fat WW friendly version of it.

 

Servings: 3 WW Points: 2 Calories: 80 Fiber: 3 Fat: 1

Ingredients

 

  • 6 slices Healthy Life 100% Whole-Grain (sugar-free) or Weight Watchers Wheat Bread - cubed and slightly dried out
  • 1/4 cup Onion - finely chopped
  • 1/4 cup Celery - finely chopped
  • 1 teaspoon Poultry Seasoning
  • 1/3 cup Chicken Broth - Swanson's 99% fat-free

Steps

 

  • Spray non-stick pad with cooking spray and saute onion and celery over medium-high heat until soft
  • Remove pan from heat and add seasoning and bread cubes
  • Mix well with spoon, then slowly add broth until mixture becomes sticky
  • Spray 3 oven-safe cups or ramekins with cooking spray and divide mixture among them
  • Bake at 350 covered for about 20 minutes, remove covers and bake another 10 minutes or until top is slightly browned
  • Serve in cups or invert over dinner plate to easily un-mold stuff onto plate

 

Apple-Raisin Stuffing

 

Makes 12 servings

 

Ingredients

 

9 slices stale whole wheat bread

3 large tart apples, peeled and coarsely chopped

3/4 cup dark or golden raisins

1 cup finely chopped celery (include leaves)

1/2 cup finely chopped onion

1 tsp poultry seasoning

1/4 tsp ground white pepper

1/2 cup chopped walnuts or pecans (optional)

2 egg whites, lightly beaten (optional)

1/2 cup chicken broth or Butter Buds liquid

 

Take 6 of the 9 slices of bread, and tear them into small pieces. Place the pieces in a food processor or blender, and process into coarse crumbs. Measure the crumbs. There should be 3 cups. (Adjust the amount, if necessary.) Take the remaining 3 slices of bread, and cut them into 1/2 inch cubes. Measure the cubes. There should be 3 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.

 

POINTS: 2

 

SERVING SIZE: 1/2 cup

 

PER SERVING: 119 Calories, 0.7 g Fat, 2.9 g Fiber, 0 mg Cholesterol, 3.2 g Protein, 181 mg Sodium

 

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Cranberry-Wild Rice Stuffing

 

Makes 12 servings

 

Ingredients

 

1 cup uncooked brown rice

1/2 cup uncooked wild rice

1 medium onion, chopped

1 cup thinly sliced celery (include leaves)

1 bay leaf

1 tsp dried rosemary, or 1 tbsp fresh

3 cups unsalted chicken broth or water

1 tsp chicken bouillon granules

1/4 tsp ground white pepper

1 cup whole berry cranberry sauce

 

Combine all of the ingredients except for the cranberry sauce in a 2 1/2 quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 minutes. Coat a 2 quart casserole dish with nonstick cooking spray. stir the cranberry sauce into the stuffing mixture, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350 degrees for 30 to 45 minutes, or until heated through. Serve hot.

 

POINTS: 2.5

 

SERVING SIZE: 1/2 cup

 

PER SERVING: 121 Calories, 0.5 g Fat, 2 g Fiber, 0 mg Cholesterol, 24 g Protein, 103 mg Sodium

 

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Sage and Herb Whole Wheat Stuffing

 

Makes 12 Servings

 

Ingredients

 

12 slices stale whole wheat bread

1 medium onion, finely chopped

1 cup finely chopped celery (include leaves)

1 tsp dried sage

3/4 tsp dried thyme

3/4 tsp dried marjoram

1/4 tsp ground black pepper

2 egg whites, lightly beaten (optional)

2/3 cup chicken broth or Butter Buds liquid

 

Take 8 of the 12 slices of bread and tear them into small pieces. Place the pieces in a food processor or blender and process into coarse crumbs. Measure the crumbs. There should be 4 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until

heated through and lightly browned on top. Serve hot.

 

POINTS: 1.5

 

SERVING SIZE: 1/2 cup

 

PER SERVING: 92 Calories, 1 g Fat, 2.5 g Fiber, 0 mg Cholesterol, 3.7 g Protein, 205 mg Sodium

 

VARIATION: For a change of pace, add one of the following ingredients to your whole wheat stuffing: 1 cup peeled chopped roasted chestnuts; 1 can (8 ounces) chopped mushrooms, drained, or 1 1/2 cups chopped fresh mushrooms, sautéed in 1 tbsp of chicken broth.

 

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Old-Fashioned Cornbread Stuffing

 

Makes 12 servings

 

Ingredients

 

1 cup chopped onion

1 cup thinly sliced celery (include leaves)

1 1/2 tsp dried sage

1 tsp poultry seasoning

1/4 tsp tsp ground black pepper

2/3 cup chicken broth or Butter Buds liquid

2 egg whites, lightly beaten (optional)

 

Cornbread

 

1 1/2 cups whole grain cornmeal

2 tsp baking powder

4 egg whites, lightly beaten

1 1/4 cups nonfat buttermilk

1 tsp butter-flavored extract

 

To make the cornbread, combine the cornmeal and baking powder in a large bowl, and stir to mix well. Add the remaining cornbread ingredients, and stir to mix well. Coat a 9 inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 400 degrees for 20 to 25 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean and the bread begins to pull slightly from the sides of the pan. Cool completely. Remove the cornbread from the pan, and crumble into a large bowl. Add the remaining ingredients, and toss to mix well. Coat a 2 quart casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.

 

POINTS: 1.5

 

SERVING SIZE: 1 /2 cup

 

PER SERVING: 77 Calories, 0.8 g Fat, 2 g Fiber, 0 mg Cholesterol, 3.5 g Protein, 107 mg Sodium

 

Time Saving Tip: To make Thanksgiving Day a little less hectic, bake the cornbread 1 to 3 days in advance. Then complete the stuffing preparations the day before or the morning of the dinner, and pop the casserole into the oven 1 hour before serving time.

 

VARIATION: To make Country Sausage Stuffing, cook 8 ounces of ground turkey breakfast sausage in a nonstick skillet, stirring constantly to crumble. Drain the sausage, and add it to the stuffing mixture.

 

POINTS: 2

 

SERVING SIZE: 1 /2 cup

PER SERVING: 97 Calories, 1.4 g Fat, 2 g Fiber, 8 mg Cholesterol, 6.3 g Protein, 308 mg Sodium

Dotti's has these recipes and more of the traditional favorites (i.e., gravy, green bean casserole, broccoli casserole, cranbery sauce).


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Barb A

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