Healthy Thanksgiving Food: Low Calorie and Delicious

healthy Thanksgiving foodThe big turkey day is nearly here and many cooks are already planning their menus for Thanksgiving. Across the country, people will eat dinner with family and friends in homes and restaurants. Many of my clients feel it is difficult to focus on health and wellness at this time of the year. For Thanksgiving gatherings, I tell my clients it is “just one day” of dining. This holiday meal should be viewed as a meal enjoyed with those that matter in your life, a time to be thankful, and a time to reflect. And, with a little planning, most traditional Thanksgiving menu choices can end up being truly healthy Thanksgiving food! Let’s take a look at some typical foods and decide how to make them healthy, lower calorie, and still delicious Thanksgiving menu options.

Healthy Thanksgiving foods to serve

Low calorie Thanksgiving pumpkin pie

Pumpkin is loaded with beta-carotene which is the plant derived form of vitamin A. That beta-carotene is loaded with cancer fighting anti-oxidants. Along with a lot of other nutrients, it helps protect our vision, our skin, immunity, and is necessary for reproduction. In children, it plays a critical role in bone development.

With traditional pumpkin pie, the vast majority of the calories are from the crust. Consider offering your guests a slimmed down crust free pumpkin pie option. You can still offer the traditional version in addition to the no crust pie. The no crust pie tastes exactly like the version with a crust except except it has a slightly different texture. The crust-free version has 1/2 cup of Bisquick added to the filling to give it some stability upon slicing since there is no crust. Here’s the slimmed pumpkin pie recipe to try. And, top with aerosol whipped cream to limit calories. That aerosol whipped cream is full of air! Air does not yield any calories.

If you want a second dessert option, try my ice cream roll cake. You can tweak this recipe so many ways. Make it lactose free, gluten free, chocolate, or vanilla. It’s perfect for entertaining because you can prepare it way in advance. It’s only about 200 calories a slice. What’s not to love about stress free entertaining?

Even sweet potatoes can be low calorie Thanksgiving food

sweet potatoes as healthy Thanksgiving foodThis is another beta-carotene superstar. Keep the calories in tow by limiting the brown sugar, butter, nuts, and marshmallows used in traditional recipes. You can try slimming down your own traditional recipe by cutting the high calorie ingredients (sugar, butter, nuts, marshmallows) in half or try a new recipe! Here’s a slimmed down sweet potato recipe that looks like it’s worth a try!

Mashed potatoes slimmed down are a healthy Thanksgiving food

Potatoes sure get a bad and undeserved wrap. It seems everyone is afraid to eat them these days. You know, too many carbs! The problem with that thinking is that potatoes are loaded with potassium! In fact, white potatoes are much higher in potassium than bananas (see how potatoes rank in potassium). Potassium is critical to a healthy diet and most people are not meeting their potassium requirements. There should be no guilt in eating mashed potatoes on Thanksgiving or at any meal for that matter. It’s simple to make healthier lower calorie mashed potatoes by just tweaking your standard recipes. Try cutting your added butter in half. Consider using skim milk, low sodium chicken broth, or fat-free sour cream in your recipe to slash the fat and calories. These recipe alterations will have an amazing impact on the calorie content per serving of your mashed potatoes.

Thanksgiving low calorie cranberries

cranberries as healthy Thanksgiving foodCranberries are loaded with cancer fighting plant chemicals, vitamin C, and fiber. No need to limit its use to just cranberry bread and sauce which are both high in sugar. Consider using it in a fruit compote instead. Here’s an interesting recipe that foots the bill for a cranberry compote which is low in calories. It gets its reduced calorie content due to the monk fruit used as the sweetener.

Turkey will always be a healthy Thanksgiving food

Traditional Thanskgiving turkey is always healthy Thanksgiving food

Turkey is full of lean good quality protein. A 4 oz. serving of lean turkey has 200 calories, 36 grams of protein, and only 2 grams of fat. Watch your gravy portions or opt for a low fat or fat-free gravy. Just a word on that stuffing, be sure to roast your turkey separately from the stuffing. Baking stuffing in a separate casserole dish will make it less fatty since the fatty turkey juices will not be in contact with it.

Post Thanksgiving meal strategies

For Thanksgiving foods that are not low calorie, consider boxing them up for guests to take home. You might want to have inexpensive containers ready and waiting for those leftovers. Then you can pack them up immediately and get them refrigerated if need be. Send guests home with any personally high temptation foods if you are trying to manage your weight. Otherwise, you’ll need to rely on willpower to stop yourself form overindulging, and that usually fails!

You should eat your turkey leftovers within five days. Sometimes those leftovers just end up sitting in the refrigerator too long, so consider freezing the meat immediately if you think you’ve had enough turkey for awhile. Or, consider using the leftover turkey scraps to make a family favorite turkey croquette. You can just prep the turkey scraps in a food processor, bag them up, and pull the turkey out when ready to make the croquettes.

leftover turkey scraps made into croquettesTake Away

Enjoy the day and the health benefits of a traditional Turkey day menu lightened up. There is always a way to lighten the calories of any traditional recipe. Top your meal with a nice family walk, and you will be slim and ready for the next round of holidays in December!

Do you think any of my suggestions would work for your Thanksgiving menu planning? Do you have any other suggestions to add to this blog? Please share this post if you found it helpful.

 

Baked Beef Stew: A Perfect “Halloween” One Pot Meal

halloween baked beef stewThis one pot beef baked stew was always fondly referred to as “Halloween Stew” by my kids because year after year I made this for my children to enjoy after trick or treating. You can prep this ahead of time, even the day before Halloween. Head out to trick or treat for up to 3 hours while it bakes. And then, return for a yummy and nutritious one pot comfort meal. It was always a pleasure, after a raw and windy October Halloween, to come home to this nutritious and already cooked one pot meal. It is comfort food at its best, and can be enjoyed throughout the crisp fall and winter days ahead. Enjoy this baked beef stew recipe as a “prep ahead” comfort food on Halloween and all year for that matter.

baked beef stew ready to pop in the oven.

Baked beef stew ready to pop in the oven.

"Halloween" Beef Baked Stew

Comfort food at its best!
Cook Time3 hrs
Course: Main Course
Cuisine: American
Servings: 10
Calories: 200kcal

Equipment

  • Oven

Ingredients

  • 2 pounds lean beef (sirloin works well)
  • 20 oz. can of tomatoes with liquid
  • 2 beef bouillon cubes dissolved in hot water
  • 1/2 cup red wine
  • 1 large onion
  • 8 carrots, cut up
  • 3 celery stalks, cut up
  • 4 large potatoes, cut into 3 inch pieces
  • 1 small package frozen peas
  • 1/4 cup tapioca

Instructions

  • Take the lean beef and cut into 1 inch cubes. Spray a large corning ware dish and the inside lid with a spray such as PAM. Place the cut up beef in the bottom of the corning ware.
  • Lay all the vegetables (except the peas) on top of the meat.
  • Pour the tomatoes, wine, bouillon cubs (dissolved in 1/2 cup water) and tapioca over all.
  • Bake for 3 hours, covered, in a 325° oven. Sprinkle the frozen peas on top fifteen minutes before the stew is done cooking.

Notes

NUTRITION INFORMATION:
1/10 of this recipe is about 200 calories; 12 g protein, 5 g fat, 25 g carbohydrate
 

one pot baked beef stew

Now served-delicious beef baked stew

This dinner has protein and vegetables in one dish. Serve with a healthy beverage (or wine if you are the parent). Add a serving of fruit or a green salad, and this becomes a very nutritious dinner so you don’t need to feel guilty with the candy treats that will follow.

An elderly aunt passed this family recipe on to family members. Now my adult children also make this stew on Halloween for my grandchildren. My adult kids have those fond memories of this comfort food and are sharing with the next generation. That’s comforting to me, and a new type of “comfort” food!

I hope your family enjoys it as much as my family has.

BBQ: How to Make it Healthy and Pull Off Like a Pro!

Healthy BBQWe are finally in full summer swing. Of course, this time of year is noted for sizzling grilled burgers, brats, and hotdogs. A BBQ can be a great way to entertain and not heat up the house on a hot summer day. It keeps overall calories low because there are no cream sauces or excessive amounts of fats added to the meats. However, the high smoke and heat of grilling has it’s own dietary pitfalls. But, by following some simple steps, we can still pull off a healthy BBQ. According to a new report noted by American Institute for Cancer Research (AICR), the goal is to prevent the heat and smoke produced in grilling to affect the food. The heat and smoke of grilling can cause cancer causing compounds to form on the food. By tweaking our grilling habits, it’s still very easy to pull off a healthy BBQ.

According to the AICR, here are the easy steps for pulling off a healthy BBQ

  • Vary your meat selection. Too much red meat (beef, pork, lamb) increases your risk for colorectal cancer. “Too much” is defined as more than 18 oz. per week and this applies to all red meats regardless of cooking method.
  • Always marinate. Cooking any meat on the grill causes the formation of cancer causing compounds. Marinating meat for 30 minutes reduces the formation of these cancer causing compounds. Using marinades with vinegar, lemon juice, and wine along with oils, spices, and herbs seems pretty key to a healthy barbecue.
  • Partially precook. By doing some cooking prep ahead of time, there is less time for cancer causing compounds to form from the smoke.The likelihood of cancer causing compounds forming with grilling decreases as grill time decreases.
  • Food safety reminder: get that partially cooked meat on the grill to start grilling immediately after the precooking. Otherwise, you run the risk of bacteria growing on the raw part of the meat.
  • Use a low flame. Lower heat will reduce cancer causing compounds by reducing the possibility of charring and burning.
  • Get colored foods on the grill. Try some grilled corn, sweet potatoes, or zucchini. Start adding color to your grilled menu with the fruit kabob recipe below.

More tips for pulling off healthy grilling

  • Always wash your hands before handling food. Don’t handle raw meat and then handle something like raw vegetables that will be served uncooked.
  • Wash produce as well. Fruits and vegetables are a source of bacteria. Here are 7 tips for cleaning your produce.
  • You should consider using smaller cuts of white meats. By decreasing your portion of meat while increasing your fruits and vegetables (grilled or as a side), you are automatically providing for healthier barbecue menus. Charred sections should be removed before serving.
  • Invest in a good quality thermometer so that you can check the internal food temperatures of your grilled foods. This is key to keeping your family and guests free of food poisoning. Internal temperatures for properly cooked foods vary, so be sure to check the guidelines.
  • Separate your plates and cutting board to prevent bacteria cross-contamination. Do not reuse utensils, plates, or cutting boards that had raw meat on them.
  • After the food is grilled, do not let it sit out on a hot day for more than 1-hour. If it’s not an excessively hot day, then you have up to 2-hours. It’s never worth eating foods  handled incorrectly, as you could end up with food poisoning. And for some, that means a trip to the ER or worse.

Recipes to help you start your healthy BBQ

healthy bareques should add mango lime salsa

Mango lime salsa on lettuce leaves.

Try grilling some salmon or chicken and top with this mango lime salsa. My client provided the recipe and photo, and noted how delicious it was. She kindly calculated the calorie content as well (she’s a good student too)! Thank you Marie!

Mango Lime Salsa-makes 2 cups; prep time about 30 minutes; 50 calories per 1/2 cup serving

1 small red onion diced small
1/2 red pepper 1/4 inch dice
1 jalapeño (or to taste)
1/3 cup fresh lime juice (about 2 large limes)
2 tsp ground cumin
2 mangos peeled, pitted and cut into 1/4 inch dice
1/4 cup chopped parsley or cilantro
salt & pepper to taste

In medium bowl, combine all the ingredients and mix well. The salsa will keep 2 days in the refrigerator. Serve with baked tortilla chips, or over any grilled fish or chicken. You can also top lettuce leaves with salsa and serve as a side dish.

Next, for a great healthy side and alternative to fatty side dishes such as creamy potato salad, try grilled fruit kabob to give that splash of color to your barbecue meal.

Grilled Fruit Kabobs

1/4 cup melted butter
2 tablespoons brown sugar
juice from 1 fresh lime and lime rind
1 tsp. cinnamon

In a small bowl, stir together melted butter, brown sugar, grated lime rind, lime juice, and cinnamon until the sugar is dissolved. Use any fresh fruit cut into one-inch pieces such as pineapple, apples, nectarines, melon, bananas, or large whole strawberries. Thread the fruit alternately onto metal skewers. Brush kabobs with butter mixture and place on barbecue grill. Grill for 6-8 minutes, turning frequently and brushing generously with butter mixture until the fruit starts to brown and is heated through.

Key points for healthy BBQ grilling

Enjoy your smaller servings of white meats more than red. Always marinate your meats and precook them prior to grilling to minimize charring and prevent cancer risk. Grill your meats to the proper temperatures for the best juiciness and thorough cooking to prevent food poisoning. Once grilled meats are cooked, serve hot and then refrigerate within 1-2 hours, depending on how hot the day is.

Make sure you keep all utensils, cutting boards, plates and work surfaces in touch with raw meats separate from other foods. You are trying to avoid food poisoning!

Last, but not least, add as many grilled fruits and vegetables (or raw) to your menu as possible. This will always increase the nutritional quality of any menu.

And, add a beer? Check out some of those health benefits here.

If you enjoyed this post, please share with a friend. I’d like to grow my readership.

 

 

 

 

Keep Your Grilled Food Safe at the Plate

grilled fod

Keep your food safe to eat

With Memorial Day around the corner, grills will be fired up. Grilled food is usually considered healthy because it is cooked without fat. For instance, a typical 4-ounce chicken breast cooked on the grill contains about 7 grams of fat, while a 4-ounce serving of fast-food fried chicken contains about 17 grams of fat. To keep your healthy grilled foods safe to eat, food safety precautions should be taken.

Although your waistline is better off with grilled cuisine, the American Institute of Cancer Research (AICR) points out that grilling might increase the risk of cancer. Cancer-causing compounds called heterocyclic amines (HCAs) are produced when meat (eg, fish, beef, and chicken) is cooked at the high temperatures used in grilling and broiling. Other cancer-causing compounds called polycyclic aromatic hydrocarbons (PAHs) are formed when meat fat drips onto hot coals. As food cooks on the grill, flames and smoke help deposit the PAHs onto the food.

Making grilled food safer

There are steps that you can take to lower your risk of these potentially cancer-causing chemicals:

  •  Trim the fat. To minimize the PAHs from forming, trim as much fat as you can from the meat.
  •  Marinate. Some studies suggest that marinating meat before grilling may reduce the formation of HCAs.
  •  Precook. Pop the meat in the microwave to partially cook it before grilling.
  •  Use smaller cuts of meat. Smaller cuts take less time to grill. You can also flip your food often, which can further shorten grilling time.
  •  Remove charred parts. After grilling, cut off any charred parts from the meat.
  •  Eat your fruits and veggies. Add variety to your meals by grilling fruits and veggies instead of meat. Vegetables do not produce HCAs.

Other ways to be a safe grillmaster

  •  Frequently wash your hands and surfaces. This can prevent cross-contamination of bacteria, like E. coli.
  • Use separate plates. Use one cutting board for raw meats and a clean one for other foods in order to reduce bacteria crossover. Be sure to use separate plates, utensils, and platters for raw and cooked foods. For instance, if the raw  steaks are carried out on a platter and tongs are used for placing them on the grill, you must use a new clean platter and tongs for taking the cooked steaks off the grill when they are done.
  •  Keep the temperatures appropriate. Meats should be refrigerated while marinating and up to the point of being cooked. When the grilling starts, be sure the internal temperature of meats is appropriate to kill bacteria . Use a meat thermometer to check proper internal temperatures.
  • Refrigerate leftovers immediately. If left out more than one hour in hot temperatures or 2 hours in cooler temperatures they should be pitched.

A little precaution goes a long way in keeping your grilled food safe at the plate, both on this holiday weekend and all grilling season.  Happy Memorial Day!

10 Easter Egg Safety Tips: Keep Your Eggs Safe to Eat

Easter egg safe eating tips

Easter Egg Safety: Keep it fun to hunt and safe to eat!

Keep in mind Easter egg safety during the holidays

The egg hunt is on! But, if you want to eat those Easter eggs after the Easter hunt, you need to be thinking about Easter egg food safety. Families all over the country will buy, dye, and hunt for eggs in the next few days. If you handle the eggs properly, those colored eggs will be safe to eat in the upcoming week. Add the leftover eggs to a salad, eat as a snack or a even a quick breakfast.

Nutrients in an egg.

A hard boiled egg has only about 80 calories, but is rich in many nutrients, including protein, phytochemicals, many B-complex vitamins, and vitamins A, D, and E. If eggs are from chickens fed an omega-3 rich feed, the hatched eggs will also contain omega-3 fatty acids which we need more of in the American diet. Another nutritional perk of eggs hatched in 2019, is they are significantly lower in cholesterol. Today’s eggs have an average of only 180 mg. of cholesterol, down from about 220 mg. cholesterol in years past!

Here are ten tips to keep those eggs safe to eat after Easter

  1. When purchasing your eggs, make sure there are no broken or dirty eggs. The shell keeps the inside of the eggs free of bacteria and a broken shell can allow for bacterial contamination.

  2. Be sure to check the date stamped on the carton. Avoid purchasing eggs which are stamped with a “sell by” date close to the purchase date.

  3. After purchasing, refrigerate eggs immediately at 40° or less.  Avoid putting eggs in the refrigerator door, as temperatures will be inconsistent and may not meet temperature guidelines.

  4. For eggs already in your refrigerator, you may safely use them for both coloring and eating even if the sell-by date has already passed. In fact, they can be safely eaten 2-4 weeks past that stamped “sell by” date. If your eggs are typically stored in another container in the refrigerator, and you have no idea how long they have been there, it is best to pitch them and start with fresh eggs for coloring if you plan on eating them.

  5. Consumers should not wash egg shells prior to hard boiling.  When the chicken lays an egg it has a protective film coating to protect the inside of the egg. Washing the shell can actually remove that protective film, and hasten the likelihood of bacteria moving into the egg.

  6. Cook the eggs thoroughly.  Place your eggs in a pan of water and bring to a boil. Just as water boils, remove from the burner and cover with a lid.  Let eggs remain in the hot water for 9 minutes for medium eggs and 15 minutes for extra large.

  7. After cooked, refrigerate the eggs within a 2-hour period.

  8. Use a food safe dye so you can plan on eating your Easter eggs!

  9. Do not plan on eating Easter eggs which have been placed on the ground.  This becomes a perfect recipe for making you ill as the bacteria from the ground can enter the cooked egg. Stick with the plastic version for egg hunting in the yard.

  10. If you are hiding real Easter eggs, pick clean areas to hide them inside your home. Bacteria lurks there as well.

    Leave cooked Easter eggs out for no more than 2 hours.  Safely eat your leftover Easter eggs for up to 7 days.

Do you do anything special with leftover eggs?

Without Wheat: Buckwheat Flour Muffins

Buckwheat muffins with chocolate chips

Buckwheat flour muffins with chocolate chips

I started my life without wheat by making buckwheat flour muffins

Personally, I REALLY enjoy eating whole grains. And, I used to eat a ton of wheat. Sadly, my wheat days are basically over due to my food sensitivity testing. I started weaning myself from wheat by making these buckwheat flour muffins.

For others, it may be apersonal decision to pull back because you need or want to be gluten-free (products labeled gluten free are also wheat free). Whatever the circumstances, there are definitely some grain alternatives out there for those that love whole grains. I started living without wheat by making the pictured buckwheat flour muffins. The verdict was they were delicious!

Keep in mind that two of these grains noted here are not gluten-free, only wheat free or differing in the gluten profile. Barley, rye, wheat, and oats that are not processed in a dedicated gluten free facility are not allowed on a gluten free diet. For those choosing to live without the ubiquitous wheat found in standard grocery stores, the challenge is to find alternative products that may be better tolerated.

Here are some other wheat-free options:

Rye

Most commercial store brands of rye bread actually contain wheat. For instance, Pepperidge Farm rye bread notes: unbromated unbleached enriched wheat flour as the first ingredient, followed by water, then rye. To find a rye bread made entirely of rye flour, you may need to go to a bakery. In the Chicago area suburbs, there is a little bakery that only uses rye flour. For those going “wheatless”, breads using only rye flour are a delicious alternative. Don’t assume every bakery uses just rye flour, you will need to ask the staff.

Spelt

Spelt is an ancient grain. According to one bakery website (kolateksbakery.com), spelt needs more steps to harvest and then bake, so it fell out of favor and eventually took a back seat to our now popular wheat. Spelt is technically part of the wheat family, but it possesses a different gluten profile. Those with a wheat sensitivity may be able to tolerate spelt better than wheat. I found this bakery’s Tata bread to be very “normal tasting” and almost reminiscent of whole wheat bread days!

Buckwheat

buckwheat muffin recipe

Here’s an actual gluten-free alternative. It’s actually not a grain, which is why there is no gluten! It’s a type of seed called a pseudo-cereal. I’m trying to get in the kitchen a bit more making my own wheat-free alternative foods, because so many of the commercial mixes are just way too high in sugar and calories. Here’s a great buckwheat muffin recipe:


1.5 cups buckwheat flour
¾ cups oatmeal (use gluten-free oats for a GF diet)
2 tsp. baking powder
½ tsp. salt
1 cup skim milk or milk of choice
2 tbsp. oil of choice
¼ cup applesauce
1 mashed banana
2 tsp. vanilla
2 eggs
½ cup chocolate chips

Combine ingredients. Mix until moistened.  Bake at 350º for 18-20 minutes. Yields 12 muffins. 150 calories per muffin; 5 g protein, 23 g carbohydrate, 5 g fat

There are other grains to try such as Teff which is gluten-free as well.  Anyone else have experience focusing on these grains along with great recipes?

 

Turkey Croquettes: A Great Comfort Food Recipe

turkey croquette recipe

Those turkey scraps that don’t fit nicely on a serving platter for Thanksgiving lend themselves very well to making turkey croquettes. This turkey croquette recipe has been in my family for generations. I would put these croquettes in the “comfort food” category. They are easy to make, use up all your leftover meat scraps, and are a healthy meat entrée. Enjoy the whole traditional bird on Thanksgiving with healthier thanksgiving menu options, then enjoy this great leftover dish later in the week or whenever you feel like eating turkey again.

Getting started with making turkey croquettes

turkey croquettes ready to bake

It’s so easy to let the leftover turkey just linger in the kitchen while hanging out with family and guests. But, it’s really important to get your meat scraps under refrigeration promptly. As soon as possible, gather your turkey scraps off the serving platters and off the the bird itself. Put all the scraps into the refrigerator to avoid getting sick from food borne pathogens. It’s important to get that cooked turkey refrigerated in under 2 hours (more food safety tips here). The scraps can be tossed into freezer bags for immediate freezing. Or, just toss into a food storage container for making this recipe over the next few days. When I am super organized, I’ll take the scraps and put through the food processor right away. Then, I’ll freeze the shredded turkey. This takes one step away from the recipe when I am ready to cook these croquettes.

This turkey croquette recipe calls for about 2 cups of shredded meat. As I mentioned, you can actually take the turkey scraps and put though the food processor immediately. That way, you have one less step when ready to make this gem of a recipe. When ready to make this croquette recipe, the meat mixture will be mixed with a light roux sauce to bind it. It’s then baked in the oven for a healthier alternative to a traditional fried croquette recipe.

shredded turkey for croquettes

leftover turkey put through food processor for croquettes to be made at a later date

Turkey Croquettes

This recipe is absolutely perfect comfort food. It's a great way to use up all your leftover turkey scraps.
Prep Time30 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 200kcal
Cost: pennies after turkey cost

Equipment

  • blender or food processor
  • Oven

Ingredients

  • 2 cups chopped or shredded leftover turkey
  • 1 tsp lemon juice optional
  • 1 tsp chopped parsley optional
  • 4 Tbsp butter for the roux sauce
  • cup flour
  • ¼ tsp salt
  • 1 dash pepper
  • 1 cup milk
  • 1 cup fine bread crumbs
  • ¼ cup butter
  • 1 whole egg mix with 1 Tbsp. water or use eggbeaters

Instructions

  • Take leftover turkey scraps and chop or shred finely in a blender or food processor.
  • Add a pinch of salt, pepper, and/or parsley flakes. Add the optional lemon.
  • Mix the ingredients up and place into a bowl.

Roux sauce for the croquette recipe

  • Melt the 4 Tbsp butter in a saucepan.
  • Add in the ⅓ flour and seasonings and blend.
  • Slowly add in the one cup of milk, stirring continuously with a wire whisk until the roux mixture thickens.
  • After the mixture thickens, add part of it into the chopped turkey set aside in the bowl. You want the mixture to be firm enough to shape, so only use part of the roux mixture initially. Add in more if the mixture seems too dry, just keeping in mind you need to mold the mixture.
  • It can be helpful to chill the turkey/roux mixture in order to shape the croquette patties.

Prepping the croquettes for baking

  • Place the ¼ cup butter in a shallow baking dish or bowl and melt. Put the bread crumbs in a shallow bowl or an a plate. Mix the egg and water and place in a bowl.
  • Dip each molded croquette into the bread crumbs, egg, and back into the bread crumbs. Be careful to coat the entire croquette.
  • After the croquettes are coated with the bread crumbs and eggs, dip each one into the melted butter.

Baking

  • Preheat oven to 350°. Place the croquettes on a foil lined pan (I spray with vegetable spray to prevent sticking). Bake for 30 minutes until crisp.
  • If there is any leftover roux, that can be served on top of the turkey croquette. Garnish with a sprig of parsley and enjoy your turkey once again.

Notes

Nutrition Information:
Each croquette: 200 calories, 9 g fat, 15 g protein, 15 g carbohydrate, 360 mg sodium
If you want to decrease the fat and calorie content further, skip rolling the breaded croquette in the melted butter. Turkey scraps can also be frozen to make this at a later date. And, no turkey scraps? This recipe works great with leftover chicken as well.

 

 

Pressure Cooker Chicken Soup: Yummy & Good For You

pressure cooker chicken soup

Homemade chicken soup made in my favorite Cuisinart electric pressure cooker

It seems as though sinus infections, the stomach flu, bronchitis, and muscle aches are making the rounds in my large family and we don’t even live in the same house! I finally found both the energy and time to take out my favorite cooking equipment, my pressure cooker, to make some virus fighting fuel.  We have all heard that even canned chicken noodle soup can help fight a cold, but I was eager and ready to taste the rich flavorful type of chicken noodle soup I could make with my electric pressure cooker. At this point, I decided I would enhance the rich flavor by making the chicken stock base in my pressure cooker rather than using low sodium chicken broth.

Pressure Cooker Homemade Chicken Stock Ingredients

2 pounds of chicken wings
small onion
2 carrots
2 stalks celery
2 bay leaves
5 parsley sprigs
2 quarts water

Cook all ingredients on high pressure for 40 minutes. Use a natural release to continue extracting the flavors. Strain the stock. Cool the stock in order to skim the fat off.  If time is short and you need to use the chicken stock before it is completely cool, use a chilled lettuce leaf to help skim the fat off the stock. The chilled leaf will actually attract the fat in the broth to allow for removal.

On to the Chicken Soup….

  • 2 carrots, chopped
  • 2 stalks of celery, diced
  • 1 onion, chopped
  • 1 pound of skinless chicken breasts
  • 1/4 tsp. dried thyme
  • 1 Tbsp. oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper, to taste
  • 6 cups of your homemade chicken stock recipe or 6 cups low sodium packaged chicken broth
  • 2 tablespoons chopped parsley
  • 1 cup egg noodles (may substitute rice or orzo)

Saute the celery, onion, and carrots in the tablespoon of oil for a few minutes. Add the chicken breasts, thyme, salt, pepper, and stock or broth. Cook on high pressure for 10 minutes; when done release the pressure quickly. Add in the chopped parsley and then cook the egg noodles or other pasta or rice in the hot soup.

In addition to being a “comfort” food, chicken soup will fight inflammation, thin your mucous, and hydrate you which will all hopefully fight whatever ails you!

Do you have a favorite chicken soup recipe?  Interested in more soup recipes?

 

 

 

5 Tips to Trim Thanksgiving and Trim You Too!

Turkey Dinner

Healthier Thanksgiving menu

With Thanksgiving around the corner, here are 5 simple ideas to trim your calorie count on Thanksgiving without feeling like you gave up your favorite holiday foods. If you keep in mind that most of the calories are lurking in hidden fats in your meal, you can eat slightly larger amounts of other foods, and not worry about adding another notch to your belt or wearing stretch pants for the rest of the week.

Turkey

Turkey is a lean meat. Just watch your portion size and keep in mind that a normal serving size looks like a checkbook or deck of cards. Skip the extra fatty gravy (or make your own low-fat gravy), and avoid eating the skin.  And, don’t be afraid to experiment with some of the packaged dry gravy options.  They have virtually no fat, and I have never had a guest complain about these types of gravy!

Stuffing

Avoid stuffing the dressing inside the turkey cavity. When you cook the stuffing in the turkey, you are adding more fat by virtue of turkey drippings. Dish out fewer calories and lower the overall fat content of your stuffing just by baking in a separate casserole dish.

Potatoes

Why not make your mashed potatoes with skim milk, fat-free sour cream, or broth? All these options will slash your fat and calories if making from scratch! If you order the potatoes from carry out or a restaurant, chances are they are loaded with both fat and sodium.

Alcohol

Choose a light beer, champagne, or dry wine.These are all lower calorie options to toast the November holiday.

Pumpkin pie

Have you considered a crustless version? Or, have one with crust and be the sneaky one eating the crustless version. Virtually all of the fat and calories end up in the crust, and the rest of the pie is full of health enhancing beta-carotene, fiber, and protein. Cut the sugar slightly and cut the calories more.

Here’s my recipe!

Do you have other tips for a healthy holiday dinner? Have a very happy Thanksgiving.

The Pressure (Cooker) is On: Make Food Fast

modern pressure cookersI was a child in the 50s. Mothers back then frequently cooked with a “scary” piece of equipment called the pressure cooker. I remember being afraid of the loud sounds it made. I distinctly feared that the rattling piece of metal sitting atop the lid would fly off. When my mother gave me her pressure cooker after I myself became a mom, it sat in my cabinet and was never used. It was just way too intimidating to me with three small children to feed. After all, I was also concerned for their “safety”! But, oh times have changed, and modern pressure cookers are much less scary!

Fast forward to now. Like most people, I am very busy. I still work and I will always want to be eating healthier foods. Pressure cookers made today are much different than in the past.

Modern pressure cookers

The newer pressure cookers seem to be the perfect solution to preparing healthy food in limited time. They are equipped with a variety of settings, such as browning, sauteing, and warming, along with both low and high pressure settings, making it easy to prepare a complete gourmet meal in no time. For instance, rather than going through the hassle of soaking lentils overnight, with a pressure cooker you can cook with them immediately.

What’s more, modern pressure cookers have safety features to help prevent kitchen accidents. There are many other benefits to using a pressure cooker. Aside from saving time, using a pressure cooker limits nutrient losses. Because all the recipe components are in one pot and the liquid is part of the main dish, all nutrients are retained. Additionally, preparing a meal with a pressure cooker saves money. Tough and more economical cuts of meat can be used very successfully in the pressure cooker because the high pressure will tenderize the meat. Two of my favorite pressure cooker recipes can be found on this website.

So, if time is tight and healthy eating is a priority, consider lessening your personal pressure by increasing the pressure for cooking.

Do you have any favorite foods you enjoy making in your pressure cooker?