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Source: Betty Crocker Holiday 2006, 130+ New Recipes and Ideas for Thanksgiving


Butternut Squash Saute


Ingredients:


4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 small butternut squash, peeled, cut into 1/2-inch pieces (6 cups)
1/2 tsp chopped fresh or 1/8 tsp dried thyme leaves
1/8 tsp pepper
3 c firmly packed baby spinach leaves


Directions:


In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in squash, thyme and pepper. Cover; cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.


Makes 8 Servings.


Dietary Exchanges: 1/2 Other Carbohydrate, 1 Vegetable, 1/2 Fat


Carbohydrate Choices: 1


Nutrients Per Serving:
70 Calories
15 Calories From Fat
2 g Total Fat
0.5 g Saturated Fat
0 g Trans Fat
11 g Total Carbohydrate
4 g Sugar
2 g Dietary Fiber
3 g Protein
0 mg Cholesterol
105 mg Sodium


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Broccoli with Roasted Red Peppers and Hazelnuts


Ingredients:


5 c fresh broccoli florets
1 tbsp olive or vegetable oil
1 clove garlic, finely chopped
1/4 c chopped hazelnuts (filberts)
1/2 c chopped drained roasted red bell peppers (from 7-oz jar)
1/4 tsp salt


Directions:


In 2-quart saucepan, heat 1 cup water to boiling. Add broccoli. Cover; cook about 1 minute or just until crisp. Drain and immediately place in ice water. In 12-inch skillet, heat oil over medium heat. Add garlic and hazelnuts; cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly toasted. Drain broccoli. Stir broccoli, roasted peppers and salt into nut mixture. Cook about 3 minutes, stirring occasionally, until broccoli is crisp-tender.


Makes 8 Servings.


Dietary Exchanges: 1 Vegetable, 1 Fat


Carbohydrate Choices: 1/2


Nutrients Per Serving:
70 Calories
35 Calories From Fat
4 g Total Fat
0 g Saturated Fat
0 g Trans Fat
5 g Total Carbohydrate
2 g Sugar
2 g Dietary Fiber
2 g Protein
0 mg Cholesterol
90 mg Sodium


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Mixed Greens with Cranberry Vinaigrette


Ingredients:


Vinaigrette:
1/3 c vegetable oil
1/4 c frozen (thawed) cranberry juice concentrate
1 tsp Dijon mustard
1/4 tsp salt
1/2 c sweetened dried cranberries


Salad:
2 bags (5 oz each) mixed spring greens
1 small bunch watercress, torn into pieces
2 tart red apples, thinly sliced, slices cut in half
1 avocado, pitted, peeled and sliced


Directions:


In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries. In serving bowl, toss all salad ingredients with vinaigrette just before serving.


Makes 12 Servings.


Dietary Exchanges: 1/2 Other Carbohydrate, 1 Vegetable, 1 1/2 Fat


Nutrients Per Serving:
130 Calories
80 Calories From Fat
8 g Total Fat
1 g Saturated Fat
0 g Trans Fat
12 g Total Carbohydrate
9 g Sugar
2 g Dietary Fiber
0 g Protein
0 mg Cholesterol
70 mg Sodium


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Foolproof Gravy


Ingredients:


1/2 c turkey drippings (fat and juices from roasted turkey)*
1/2 c Gold Medal all-purpose flour
3 c liquid (juices from roasted turkey or chicken broth)
browning sauce, if desired
1/2 tsp salt
1/4 tsp pepper


*If necessary, add chicken broth to turkey drippings to equal 1/2 cup.


Directions:


Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/2 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour with wire whisk (Measure accurately so gravy is not greasy.) Cool over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper. Strain if desired.


Makes 3 cups.


Dietary Exchanges: 1 1/2 Fat


Carbohydrate Choices: 0


Nutrients Per Serving:
70 Calories
60 Calories From Fat
6 g Total Fat
2 g Saturated Fat
0 g Trans Fat
3 g Total Carbohydrate
0 g Sugar
0 g Dietary Fiber
0 g Protein
5 mg Cholesterol
150 mg Sodium