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Trim
& Terrific Cooking
Thanksgiving: Tradition, Family & Food
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About Holly Clegg Holly Clegg is author of the successful Trim & Terrific™ cookbook series which includes The Holly Clegg Trim & Terrific™ Cookbook, More than 500 Fast, Easy, and Healthy Recipes, Holly Clegg Trim & Terrific Home Entertaining The Easy Way, Trim & Terrific Meals On The Move: Rush Hour Recipes and A Trim & Terrific Louisiana Kitchen: Southern Favorites. She also has co-authored the book, Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment with oncologist, Gerald Miletello, MD. Holly has developed a national reputation for her easy, everyday, and healthier approach to cooking and entertaining. Her television appearances include national television shows such as the Later Today, NBC Weekend Today Show (for six years), Home Matters, Phil Donahue Show, and numerous satellite New York based media tours. She recently completed two QVC appearances. Holly is a wife and mother of three and resides in Baton Rouge, LA. For more information about Holly and how to order her cookbooks go to:
Sweet Potato, Pecan And Cranberry Surprise Sweet Potato Pecan Crumble Pie
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As November appears on the calendar,
our initial thought this time of year is what to serve for the Thanksgiving menu and how
many people will be there. Each person has his or her own interpretation of what this
holiday means. High on everyone's list would be tradition, family, and food.
Traditions began to form in the days of the Pilgrims, when they joined their Indian
neighbors to celebrate the harvest and the many bounties of the land. The traditions
of that very first feast are recreated each year as everyone gathers around a table
to give thanks for their appreciation of life in this country. Tradition means gathering
at the same house every year, it means enjoying the same menu, and being with the same
people time after time. Ironically, we look forward to this date with anticipation and
there cannot be too much deviation from the traditional table. The dilemma is how to
create a dazzling dinner with turkey once again taking center stage. The other
consideration is to have enough time to prepare all the expected sides and decadent
desserts for a large gathering. Ed. Note: Check out Holly's new entertaining book, Holly Clegg's Trim & Terrific Home Entertaining The Easy Way, for some innovative and creative holiday meals.
2/3 cup dried cranberries In a small bowl, mix together the cranberries, pecans, brown sugar, melted margarine, cinnamon and nutmeg; set aside. Peel the sweet potatoes and slice very thin (preferably with a food processor and the slicing attachment). Spoon one-third of the cranberry mixture on the bottom of the prepared cake pan. Arrange one-third of the potato slices in concentric circles, overlapping, in the bottom of the pan. Spread another one-third of the cranberry mixture over the potatoes. To; with another one-third of the potato slices, arranged in concentric circles. Top with remaining one-third of cranberry mixture and repeat arrange the potato slices on top. Coat a sheet of aluminum foil with nonstick cooking spray; tightly place it over the potatoes. Bake for 45 minutes, remove the foil, and continue baking for another 20 minutes, or until brown and crisp on top and the potatoes are tender. Place a serving plate or cake plate on top of the cake pan, and invert immediately. Remove the foil from top and serve. Makes 8 Servings. Per Serving: 252 Cal; 8 g Total Fat (1 g Sat Fat); 46 g Carb;
00 mg Cholesterol; 93 mg Sodium; 2 g Protein; 5 g Dietary Fiber. Exchanges: 2 Starch; 1/2
Fruit; 1/2 Other Carb; 1 Fat. SQUASH CASSEROLE 2 pounds fresh squash, thinly sliced Preheat oven to 350°F. Steam the fresh squash until very tender on top of the stove for about 10 minutes in 1/4-cup water or in the microwave; drain. Mash or purée the squash in a food processor. In a large skillet, sauté the green pepper and onion in the oil until tender. Combine the puréed squash, onion mixture, corn, sugar, and cornmeal. Add the salt and pepper. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray. Bake for 30 minutes, or until bubbly and thoroughly heated. Serve. Makes 8 Servings. Per Serving: 136 Cal; 4 g Total Fat; 25 g Carb; 00 mg Cholesterol; 173 mg Sodium; 3 g protein; 4 g Fiber. Exchanges: 1 Starch; 1-1/2 Veg; 1 Fat.
WILD RICE AND OYSTER
DRESSING 2 (6-ounce) packages long-grain and wild rice mix Preheat oven to 350°F. Prepare the wild rice according to the package directions; set aside. Drain the oysters, reserving 1/2 cup oyster liquid; set the liquid aside. In a large skillet coated with nonstick cooking spray, sauté the garlic, mushrooms, and onion until tender. Add the oysters, and cook for several minutes. Add the flour, and gradually stir in the milk and reserved 1/2 cup oyster liquid, mixing well. Cook over medium heat until the mixture thickens, stirring constantly. Add the sherry, cooked wild rice, green onion, and parsley. Transfer the mixture to a 2-quart baking dish. Bake, uncovered, for 30 minutes, or until heated through. Serve. Makes 8 Servings. Sodium Alert! This recipe is not suitable for those on salt-restricted meal plans. Per Serving: 270 Cal; 5 g Total Fat (1 g Sat Ft); 43 g Carb;
40 mg Cholesterol; 771 mg Sodium; 12 g Protein; 2 g Fiber. Exchanges:
5 cooking apples, peeled, cored and sliced (7 to 8 cups) Preheat oven to 350°F. Coat a 2-quart oblong casserole dish with nonstick cooking spray. Lay the apples in the dish. In a mixing bowl, combine the brown sugar, flour, oatmeal, cinnamon, nutmeg, margarine, and peanut butter. Mix until the consistency is crumb-like. Sprinkle over the top of the apples. Bake in preheated oven for 30 minutes, or until the apples are tender and the mixture is bubbly. Serve hot. Makes 8 Servings. Per Serving: 251 Cal; 10 g Total Fat (2 g Sat Fat); 41 g Carb; 00 mg Cholesterol; 118 mg Sodium; 3 g Protein; 3 g Fiber. Exchanges: 1 Fruit; 1-1/2 Other Carb (Starch); 2 Fat.
SWEET POTATO PECAN
CRUMBLE PIE 1/4 cup plus 1/3 cup light brown sugar Preheat oven to 425°F. In a small bowl, mix together 1/4 cup brown sugar and 1/4 cup pecans. Sprinkle on the bottom of the pie shell. In a mixing bowl, mix together the sweet potato, sugar, eggs, 1 teaspoon of the cinnamon, allspice, milk, and 1 teaspoon of the vanilla, until creamy. Pour into the pie shell and bake for 15 minutes. Reduce oven temperature to 350° and continue baking for another 25 minutes. Meanwhile, in a small bowl, mix together the remaining 1/3 cup brown sugar, remaining 1 teaspoon vanilla, flour, and the margarine with a fork until crumbly. Stir in the remaining 1/4 cup pecans. Sprinkle over the pie and continue baking for another 20 minutes, or until done. Cool for 15 minutes and serve. Makes 10 Servings. Per Serving: 351 Cal; 15 g Total Fat (4 g Sat Fat); 49 g Carb; 48 mg Cholesterol; 205 mg Sodium; 7 g Protein; 2 g Fiber. Exchanges: 3-1/2 Other Carb (Starch); 3 Fat.
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