Please help Narina out by reading her blog entry below and then posting your suggestions, tips or secret recipes.From Narina:
I am hosting my very first Thanksgiving dinner in my new home, and I want it to be different, healthy and, of course, perfect! I will have mostly traditional Thanksgiving dishes, but with some Armenian touches.
My mother-in-law is making the turkey and my mom is making the Armenian food, but everything else is up to me. So far, I am planning to make:
1. Mushroom Gravy
2. Healthy Grilled Vegetables (Roubina's recipe!)
3. Lentil Salad
I'm asking for YOUR help with the rest! I need easy, healthy recipes for salads, small side dishes and a very healthy, delicious dessert.
Also, any tips on serving the dishes or tricks to help the day go smoothly would be greatly appreciated.
And by the way, it may sound like a lot of food, but I am expecting 35 family members!
I made this a few weeks ago for a potluck and it was really good!
ReplyDeleteCHEESY BUTTERNUT BAKE
4 cups cubed butternut squah
2 wedges The Laughing Cow Light Original swiss cheese, room temp.
3/4 diced onion
1/4 cup fat-free liquid egg substitute
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon black pepper
Preheat oven to 350 degrees.
Place squash in a large microwave-safe bowl with 1/4 cup water. Cover and microwave for 6 minutes. Once bowl is cool enough to handle, uncover and drain any excess water. Set aside
Place onion in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Let cool slightly, uncover and drain any excess water. Set aside.
Place squash in a blender. Add all of the other ingredients except for the onion. Pulse until thoroughly mixed but not liquified.
Remove blender from base and stir in onion. Transfer mixture to a small casserole dish sprayed with nonstick spray.
Bake in the oven for 35 to 40 minutes, until edges of the squash casserole begin to brown. Serve with a spoon as you would mashed potatoes.
PER SERVING (1/4th of casserole)
101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugar, 4g protein.
Good luck! They are yummy! You can probably make them the day before and just reheat.
-Lisa Z
Wow, Lisa! That sounds awesome!! Thanks for the recipe.
ReplyDeleteIt may sound like a funny combination - squash and onion, but it goes really well in this recipe
ReplyDeleteFor something different, easy and delicious try Roasted Cauliflower. This recipe adds a Kalamata Vinaigrette but the cauliflower is great without any additions. Make sure not to obcess over cutting up the cauliflower. Just hack away at it. Here is the link to the recipe. www.epicurious.com/recipesfood/views/Roasted-Cauliflower-with-Kalamata-Vinaigrette-354954
ReplyDeleteAnother idea...
ReplyDeleteWild Rice with Dried Cranberries and Nuts
Cook wild rice in chicken broth. Toss rice with dried cranberries and nuts (hazelnuts or pecans or almonds). Dress with pomegranate molasses and balsalmic vinegar and a wee bit of olive oil. Sprinkle with something green such as chives or parsley. Or add spinach to the mix. Very versatile and yummy.
Two great ideas! Thank you, Susan!
ReplyDeleteTry to prepare as much as you can the day before to save time on Thanksgiving. Can potatoes be boiled and refrigerated? Are there vegies that can be chopped? That way you have more time to spend with guests!
ReplyDeleteRecyclable paper plates are a huge help because that way you won't be stuck washing dishes for the next few days! :) I've also heard that using rice or soy milk in pumpkin pie is equally as good and cuts back on calories and fat.
ReplyDeleteWild rice and corn salad:
ReplyDeleteCooked wild rice
Organic frozen corn from Trader Joes (just pour hot water,drain and add to the cooked rice)
Diced Red pepper
Diced yellow pepper
Diced green pepper
Yellow raisins
Slivered Almonds
Chives or green onions (chopped)
Cilantro (chopped)
Parsley (chopped)
Mix all ingredients, add lots of lemon juice, Exra virgin Olive oil, salt and pepper......
BON APETIT!
Zepure