Thanksgiving dinner that's not my moms....

Yup...it's that time of year again. Let's see, in the past I would have Dave's (husband of friend) turkey...he does this brine thing that makes you want to 'slap yo mamma'. Never to be in second place, last year I had one of the best smoked turkeys that my dad has EVER made. When ever I visit my parents he makes it for me - I think he knows I like it. He is so my hero! This year...lol...turkey breast but I'm not skimping on the trimmings. Here are some of the quick, easy and healthy recipes I'm going to try. Yea, I want the full-fat, but if I did... I would sooo pay for it later. This being healthy stuff - sucks ;-) Thanks to Prevention magazine for the help in being healthy

Five-Minute Cranberry Sauce

Work Time: 5 Minutes / Total Time: 5 Minutes / Servings: 8

8 oz sweetened, dried cranberries (about 2 c)
1/2 c orange juice
1/4 c water
1/4 c chopped ripe mango

Puree cranberries with orange juice and water in food processor until cranberries are almost smooth but still retain some texture, 1 to 2 minutes. Then stir in mango.

Nutritional Info Per Serving 98 cal, 0 g pro, 26 g carb, 2 g fiber, 0.5 g fat, 0 g sat fat, 2 mg sodium

Sweet Surprise Mellow mango sets off tart cranberries in this fresh, fast relish

Get Ahead: You can serve this immediately, or make it up to 5 days ahead and add the mango the day before. It's good either chilled or at room temperature.

Cinnamon Sweet Potatoes with Vanilla

Work Time: 30 Minutes / Total Time: 55 Minutes / Servings: 8

3 lb sweet potatoes, peeled and cut into approximately 3" chunks
1 c reduced-sodium chicken broth
1/2 tsp ground cinnamon
2/3 c fat-free milk "plus" (we used Over the Moon)
1 Tbsp butter
1 tsp vanilla extract


1. Put potatoes and broth in large pot with tight-fitting lid and bring to a simmer over medium heat. Cook until potatoes are fork-tender, about 25 minutes.

2. Add cinnamon, milk, and butter.

3. Mash in food processor or with handheld masher until smooth. Add vanilla extract and season with salt and freshly ground black pepper to taste.

Nutritional Info Per Serving 125 cal, 3 g pro, 25 g carb, 3 g fiber, 2 g fat, 1 g sat fat, 126 mg sodium

Smart Splurge Just a tablespoon of butter makes these potatoes taste luscious

Get Ahead: You can make these up to 5 days ahead, and they reheat beautifully. If they're a bit dry, just stir in water.

Whole Grain Stuffing with Sausage

Work Time: 30 Minutes / Total Time: 1 Hour 55 Minutes / Servings: 8

2 tsp canola oil
1 lg onion, chopped
1/2 tsp salt
3 lg ribs celery, chopped (about 2 c)
3 Tbsp thinly sliced fresh sage leaves or 1 Tbsp dried
2 cloves garlic, minced or crushed
1 1/2 tsp whole fennel seeds (optional) - I'm not using these, would hurt my system
1 1/2 c fat-free milk "plus" (we used Over the Moon)
1/2 c reduced-sodium chicken broth
1 sliced bakery loaf 100% whole wheat bread (about 1 lb), cut into bite-size cubes (about 10 c)
8 oz fully cooked smoked turkey or chicken sausage, chopped

1. Heat oven to 350°F. Lightly coat 11" x 7" baking dish with oil or cooking spray.

2. Put oil in Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion turns golden, about 25 minutes.

3. Add celery, sage, garlic, and fennel seeds, if using, and cook 5 minutes.

4. Remove from heat and add milk, broth, bread, and sausage. Stir well, season to taste with salt and freshly ground black pepper, and put in prepared baking dish.

5. Coat top of stuffing lightly with more oil or cooking spray, cover dish with foil, and bake 30 minutes. Remove foil and continue to bake until top is brown and crisp, about 40 minutes.

Nutritional Info Per Serving 243 cal, 11 g pro, 35 g carb, 4 g fiber, 7 g fat, 1.5 g sat fat, 619 mg sodium

Tradition With A Twist Whole wheat bread and smoked turkey sausage add healthy flavor in this moist-on-the-inside, crisp-on-top dressing

Get Ahead: You can put this stuffing together a few days before serving or up to 2 weeks ahead, then freeze it. Cover and store; thaw when ready to bake.

Fast and Fancy Green Beans

Work Time: 15 Minutes / Total Time: 30 Minutes / Servings: 8

1 clove garlic, minced or crushed
2 tsp olive oil, divided
1/4 c water
24 oz petite (or regular) frozen green beans
20 lg fresh basil leaves, gently torn
1/3 c blanched slivered almonds, toasted
1 tsp cider vinegar

1. Put garlic and 1 teaspoon of the oil in large pot and cook over medium heat until just beginning to turn golden brown, about 2 minutes.

2. Add water and beans, cover, and cook, stirring occasionally, until heated through, about 10 minutes.

3. Place 1 cup of the beans in small food processor along with basil, almonds, and vinegar. Pulse until mixture is thoroughly chopped and sticks together. Stir in remaining 1 teaspoon oil.

4. Stir pureed mixture into remaining beans to coat. Season with salt and freshly ground black pepper to taste.

Nutritional Info Per Serving 73 cal, 3 g pro, 8 g carb, 3 g fiber, 4 g fat, 0.5 g sat fat, 4 mg sodium

Ok, so it's not a normal Thanksgiving, but neither is life - normal that is. I'm really thankful that I am healthy, my family loves me and a few good friends who make me laugh. It's been a year of continued growth and I look forward to growing more in 2010 (god willing).

Happy Thanksgiving to you all!!