When is Thanksgiving? Believe it or not, it is this month. Better yet, it is next week – November 23, Thursday, 2006. I cannot believe how fast the holiday season is approaching. Were we not just sunbathing?
Here is an example of a 40-30-30 Thanksgiving dinner recipe you may want to try.
Starter/Appetizer
Large, tossed green salad (romaine lettuce, diced scallion, pepper, carrot and tomato). 1 tablespoon oil and vinaigrette dressing.
Side Dish
Cranberry polenta
1 teaspoon olive oil
1/5 of a cooked polenta log (available in the supermarket in the refrigerator section, usually near the cheeses)
1 tablespoon cranberry relish
1 once sharp, reduced-fat cheddar cheese
In a large skillet, heat oil over medium heat. Add polenta rounds and cook for approximately five minutes on each side. Using a spatula, transfer the lightly browned polenta to a dish. Top the round with cranberry relish. Sprinkle the cheese over the rounds. Before serving, heat the polenta, thus allowing the cheese to melt. Eat the polenta while it’s warm.
Main Dish
8 ounces of broiled turkey
Side Dish # 2
Shred 1/2 cup of carrots
Add three walnuts
Add 1/4 cup raisins
Top with 2 teaspoons of turkey broth
OR
Side Dish # 3
1 sweet potato, boiled
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon pineapple juice
Take the potato out of the skin and mash it. Mix spices and pineapple juice. Mix the spices and juice in to the mashed sweet potato. Heat for 5 to 10 minutes at 350 F.
Dessert: 1 cup sugar-free jello [via]