Thanksgiving Recipe Corner There's no reason eating for better health can't be exciting, fun and scrumptious, even during the holidays. We've put together a wide range of Thanksgiving recipes, from old favorites to interesting new dishes to help you put tasty, healthy meals on the Thanksgiving table.

Thanksgiving Recipes

Mom's Pumpkin Pie - From The New American Plate Cookbook

• Canola oil spray
• 2 cups canned pumpkin
• Dough for whole-wheat pie crust*
• 1 1/2 teaspoons unbleached all-purpose flour
• 1/2 teaspoon ground nutmeg, divided
• 3/4 teaspoon ground cinnamon, divided
• 1 can (12 oz.) evaporated fat-free milk
• 1/2 cup packed dark brown sugar
• 2 or 3 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/2 teaspoon vanilla extract

Lightly coat the inside of a large, nonstick skillet or saucepan with canola oil spray. Add the pumpkin and cook over medium-high heat, stirring often with a wooden spoon, about 5-10 minutes. Transfer the pumpkin to a blender or food processor and let it cool slightly.

Set a baking rack in the middle of the oven. Preheat the oven to 400 degrees.

Meanwhile, roll out the dough. On a sheet of waxed paper, press the dough into a flattened disk. Cover the dough with another sheet of waxed paper and, using a rolling pin, roll the dough out into a 12-inch circle. Remove the top sheet of waxed paper and lift the bottom sheet to invert the dough over a 9-inch pie plate. Remove the waxed paper and gently press the dough down against the sides and bottom of the plate, pressing out any air bubbles. Crimp the edges by pinching between your thumb and forefinger.

In a small bowl, combine the flour with 1/4 teaspoon of the nutmeg and 1/4 teaspoon of the cinnamon. Sprinkle the flour and spice mixture evenly over the bottom of the pie crust and set it aside. Chill prepared crust while preparing filling.

Gradually turn the blender or food processor to the highest speed and purée the pumpkin. Stop the motor and scrape down sides of the blender or processor with a rubber spatula. At medium speed, gradually add first the milk, then the sugar, then the eggs, blending only until each addition is incorporated into the mixture. Add the salt, the remaining 1/4 teaspoon nutmeg, the remaining 1/2 teaspoon cinnamon, the allspice, and vanilla extract and blend just until combined. Do not overmix. Pour the filling into the pie crust, scraping down the sides of the blender or processor with a rubber spatula.

Bake the pie for 15 minutes. Reduce the oven heat to 325 degrees and bake about 45 minutes more, until the filling looks set and a thin knife inserted into the center of the pie comes out almost clean. If the rim of the pie crust browns before the filling is set, cover it loosely with strips of foil.

Cool the pie on a wire rack before serving.

*Whole-Wheat Pie Crust

• 1/4 cup whole wheat flour
• 3/4 cup unbleached all-purpose flour
• 1 Tbsp. powdered sugar
• 1/8 tsp. of salt
• 1 Tbsp. butter, chilled
• 3 Tbsp. canola oil
• 1-2 Tbsp. ice water or cold apple juice

In a food processor, combine the whole wheat flour, all-purpose flour, sugar, and salt. Pulse for a few seconds to combine. (The dough can also be made by hand. In a medium bowl, mix the dry ingredients with a spoon, then use a fork or pastry blender to mix in the remaining ingredients.) Add the butter and canola oil. Pulse again until the ingredients are well combined and the mixture resembles crumbs. With the food processor running, add the ice water, beginning with 1 tablespoon and adding more, one teaspoon at a time, until the dough starts to come together. Gather the dough into a ball and let it rest for a few minutes.

Makes 10 servings.

Per serving: 194 calories, 7 g. total fat (1 g. saturated fat), 29 g. carbohydrates, 6 g. protein, 2 g. dietary fiber, 158 mg. sodium.

Raisin Cinnamon, Walnut Bread

• 3/4 cup whole-wheat flour
• 3/4 cup pastry flour
• 1/4 cup sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 1/2 cup unprocessed wheat bran
• 1/4 cup canola oil
• 1 1/2 cup seedless raisins
• 1 1/2 cup hot water
• 2 egg whites
• 1 tsp. vanilla extract
• 1/4 cup chopped walnuts
• Cooking spray

Preheat oven to 375 degrees. Stir together whole-wheat flour, pastry flour, sugar, baking soda and baking powder, cinnamon and salt.

Using a separate bowl, combine wheat bran, canola oil, raisins and hot water. Add egg whites and vanilla. Beat well.

Add nuts and dry ingredients. Stir until all ingredients are moist. Spray bread pan (9 X 5 X 3) with cooking spray and spread batter in pan.

Bake 45-55 minutes. Let cool before slicing.

Makes 12 servings.

Per serving: 200 calories, 7 g total fat (<1 g saturated fat), 36 g carbohydrates, 5 g protein, 5 g dietary fiber, 360 mg sodium.

Cranberry Chutney

Reprinted from The New American Plate Cookbook, © 2005 AICR

Makes 32 servings.

• 1/2 cup white grape juice
• 1/2 cup packed light brown sugar, or to taste
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cloves
• 1 bay leaf
• 1 medium sweet apple, peeled, cored and finely chopped
• 1 medium onion, finely chopped
• 1 medium navel orange, peeled and finely chopped
• 1 bag (12 oz. fresh or frozen cranberries)
• 1/2 cup dried currants

In Dutch oven or large, heavy pan, combine grape juice, sugar, cinnamon cumin, cloves and bay leaf. Bring to boil over medium-high heat. Add apple, onion, orange, cranberries and currants. Return to boil; reduce heat and simmer uncovered, stirring occasionally, for about 30 minutes, until cranberries are soft. Remove bay leaf. Spoon chutney into sterilized glass jars. Cover immediately with 2-part canning tops, cool and refrigerate. Or store in plastic container in refrigerator and use within 1-2 weeks.

Per serving: 32 calories, <1 g. total fat (>1 g. saturated fat), 8 g. carbohydrates, <1 g. protein, <1 g. dietary fiber, 2 mg sodium.

Walnut-Stuffed Turkey Breast with Cider Gravy

• 1 cup roasted walnuts
• 1 1/2 tsp. dried thyme
• 1/4 tsp. ground sage
• 2 tsp. canola oil, divided
• 1 Tbsp. water
• 1/2 tsp. salt
• Freshly ground black pepper
• 6-7 lb. whole turkey breast
• 1 Granny Smith apple, peeled, cored and quartered
• 3/4 lb. large shallots, quartered
• 3 cups fat-free, reduced sodium chicken broth
• 1/2 cup apple cider
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. flour
• Salt and ground black pepper, to taste

Preheat the oven to 425 degrees.

In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.

Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.

Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.

Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.

Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.

Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut “stuffing” beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Makes 10 servings.

Per serving: 300 calories, 9 g total fat (1 g saturated fat), 11 g carbohydrate, 44 g protein, 1 g dietary fiber, 200 mg sodium.

Sweet Potato, Apple and Cranberry Hashbrowns

• 1/4 cup fresh or frozen cranberries, coarsely chopped
• 1/2 tsp. Bell’s stuffing seasoning (or 1/8 tsp. each of ground thyme, sage and ginger)
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
  Low-fat sour cream (optional)
• 1 large (3/4 lb.) orange-flesh sweet potato, peeled and cut into1/2-inch pieces
• 2 medium yellow-flesh potatoes (1/2 lb.), peeled and cut into 1/2-inch pieces
• 2 Tbsp. canola oil
• 1 medium onion, finely chopped
• 2 green onions, white and green parts, thinly sliced
• 1/4 Granny Smith apple, finely chopped

Boil the peeled potato pieces in large pot of water until tender, about 15-20 minutes. Drain. When cool enough to handle, place in a large mixing bowl. Set aside.

Heat 1 tablespoon of the oil in a skillet over medium-high heat. Sauté the onion, green onions and apple until the onions are translucent, about 4 minutes. Add them to the potatoes. Add the cranberries, stuffing seasoning, salt and pepper. Using a fork, gently mix, slightly mashing the potatoes to help the mixture hold together a bit. Carefully wipe out the hot pan with a paper towel.

Heat the remaining tablespoon of oil in the pan over medium-high heat. Add the hashbrown mixture to the pan, forming eight mounds. Press lightly with the back of a fork.

Cook until the hash is dark brown on the bottom, 6-8 minutes. Using a wide spatula, turn the patties over, pressing them back together if they crumble. Continue cooking for an additional 6-8 minutes. Serve immediately. Garnish with low-fat sour cream, if desired.

Makes 4 servings.

Per serving: 181 calories, 7 g total fat (<1 g saturated fat), 27 g carbohydrate, 3 g protein, 4 g dietary fiber, 169 mg sodium.

Green Mashed Potatoes

• 1 1/2 lightly-packed cups baby spinach leaves
• 3/4 lb. small potatoes, preferably yellow-fleshed
• 1 large garlic clove, peeled
• 1/4 cup finely chopped scallions, green part only
• 1 Tbsp. extra-virgin olive oil
• Salt and freshly-ground black pepper

Place the spinach in a food processor. Whirl, stopping as needed to scrape down the sides of the bowl, until the spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.

Place the potatoes and garlic in a saucepan. Add cold water until the level is 2-inches above the potatoes. Set over medium-high heat until the water boils, then reduce the heat and cook until the potatoes are very soft, 20 to 25 minutes, depending on their size.

Drain the potatoes and garlic in a colander, then immediately return them to the hot pot, shaking the pot until the potatoes look dry. With a fork, roughly mash the potatoes to break them up. Add the spinach, scallions and oil. Mash until the potatoes are fluffy and bright green, with the skins well mixed in. The spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.

Makes 4 servings.

Per serving: 103 calories, 4 g total fat (less than 1 g saturated fat), 16 g carbohydrate, 2 g protein, 3 g dietary fiber, 22 mg sodium.

Toasted Lemon Barley Pilaf with Walnuts

• 1 Tbsp. canola oil
• 2 Tbsp. finely chopped shallot
• 3/4 cup quick-cooking barley flakes
• 2 cups fat free, reduced-sodium chicken broth
• 1 bay leaf
• 8 parsley stems, tied with string
• 1/2 cup walnuts, chopped
• 1/2 tsp. grated lemon zest plus extra for garnish
• Salt and freshly ground black pepper, to taste

Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring often, until they are translucent, 5 minutes. Mix in barley and stir until it is lightly colored, 3 minutes.

Off the heat, add the broth, standing back as it will splatter. Add the bay leaf and parsley stems. Return to stovetop and reduce the heat, cover, and simmer until the barley is almost tender, 15 minutes. Remove from heat, let sit, covered, for 10 minutes. Remove bay leaf and parsley.

Mix nuts and lemon zest into barley. Season to taste with salt and pepper. Top with grated lemon zest. Serve the barley hot or warm.

Makes 6 servings.

Per serving: 140 calories, 9 g total fat (1 g saturated fat), 13 g carbohydrate, 3 g protein, 3 g dietary fiber, 250 mg sodium.

Brussels Sprouts with Mushrooms

• 5 oz. mushrooms (baby Portobello or cremini) stemmed and quartered
• 2 tsp. extra virgin olive oil
• 2 Tbsp. finely chopped shallots
• 1(10-ounce) container Brussels sprouts, or 3/4 lb. loose, quartered
• 1/2 cup low fat, reduced-sodium chicken broth
• 1 Tbsp. rice vinegar
• Salt and freshly ground black pepper, to taste

Heat a dry, heavy medium skillet over medium-high heat until a splash of water flicked into it dances. Add mushrooms and dry-sauté until they look moist and are lightly browned, 4 minutes. Transfer mushrooms to a plate and set aside.

Heat oil in the same pan. Add shallots and sauté until they are translucent, 2 minutes. Add Brussels sprouts and sauté until they are bright green, 2 minutes. Pour in the broth and simmer, uncovered, for 6 minutes, stirring occasionally.

Return mushrooms to the pan and cook, stirring occasionally, until sprouts are crisp-tender, 4 minutes. Add 1/4 cup water if pan gets very dry. Add the vinegar. Remove from heat and season to taste with salt and pepper. Serve immediately.

Makes 4 servings.

Per serving: 80 calories, 3 g total fat (0 g saturated fat), 8 g carbohydrate, 3 g protein, 3 g dietary fiber, 230 mg sodium.

Recipes for Perfect Leftovers

Lentils with Carrots, Onions and Turkey

• 1 cup brown lentils, rinsed
• 2 celery stalks, washed and thinly sliced
• 1/2 cup thinly sliced onion
• 1 bay leaf
• 1 whole clove
• 1 clove garlic, peeled
• 2 cups water
• 1 1/2 cups sliced carrots (1/2-inch slices)
• 12 oz. boneless, skinless roasted turkey breast, cut into bite-size pieces
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

In a medium-size pan, cover the lentils, celery, onion, bay leaf, clove and garlic with 2 cups water. Bring to a boil, reduce the heat and simmer, covered for 15 minutes.

Add carrots and cover again. Cook until the lentils are tender, a total of 30 to 45 minutes. Stir occasionally and add more water if necessary.

Once lentils are tender, drain, remove the bay leaf, garlic and clove. Stir in the roasted turkey pieces. Season the with salt and pepper and garnish with chopped parsley. Serve immediately.

Makes 6 servings.

Per serving: 210 calories, 2.5 g total fat (<1 g saturated fat), 22 g carbohydrate, 24 g protein, 6 g dietary fiber, 130 mg sodium.

Turkey Cutlets with Green Onions and Peas

• 1 lb. 1/4-inch thick turkey breast cutlets
• 1 cup nonfat buttermilk
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. paprika
• 2 Tbsp. olive oil, divided
• 6 oz. fresh mushrooms with stem, sliced (about 2 cups)
• 1 bunch of green onions cut (about 1/4 inch pieces)
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup white wine (or 1/3 cup apple juice with a splash of apple cider vinegar)
• 1 cup peas, fresh or frozen
• 1 tsp. freshly grated lemon peel
• 1/2 tsp. dried thyme or rosemary
• Freshly ground black pepper, to taste

Place turkey cutlets in a shallow bowl and add buttermilk. Let sit for 15 minutes to 2 hours. Meanwhile, in a shallow dish, whisk flour, salt, pepper and paprika. Dip each cutlet in the mixture, coating both sides.

Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add cutlets, cook until lightly brown, 2 to 3 minutes per side. Transfer cutlets to a platter, cover with aluminum foil to keep warm.

Add the remaining 1 Tbsp. oil to pan. Over medium-high heat, add mushrooms and onions. Stir frequently until mushrooms are browned and onions are softened, 2 to 3 minutes.

Add broth and wine (or substitute), stirring occasionally until sauce starts to reduce, about 3 minutes. Stir in peas, lemon peel, dried spices and pepper. Return cutlets to the pan and cook until cutlets are heated through, about 3 minutes. Serve.

Makes 4 servings.

Per serving: 330 calories, 8 g total fat (1 g saturated fat), 22 g carbohydrates, 35 g protein, 2 g dietary fiber, 430 mg sodium.

Turkey Wrap with Dried Cranberries

• 1 10-inch whole-wheat-wrap or burrito-size tortilla
• 2 tsp. honey mustard or hot-and-sweet mustard
• 1/2 cup baby spinach leaves, lightly packed
• 3 oz. thinly-sliced roast turkey breast
• 4 thin slices (about 1/8) Golden Delicious apple
• 1 Tbsp. dried cranberries, chopped

Heat a heavy, medium skillet over medium-high heat. (An iron skillet is perfect for this purpose.) Warm wrap or tortilla in the pan until it is pliable and very lightly toasted, about 1 minute. Turn and heat for 30 seconds. Transfer the tortilla to a cutting board or a large plate.

Mix together the mustard and mayonnaise and spread the mixture over the tortilla, leaving a one-inch border around the edge. Arrange the spinach leaves on top. Cover the spinach with the turkey. Lay the apple slices across the middle in a row. Sprinkle the pecans and cranberries on top of the apple.

Lift up the bottom edge of the tortilla and, working in the direction away from you, roll up the tortilla as tightly as possible. Serve immediately, or wrap tightly in plastic wrap and refrigerate up to 12 hours. Bring wrap to room temperature before serving.

Makes 1 serving.

Per serving: 331 calories, 9 g total fat (1 g saturated fat), 40 g carbohydrate, 30 g protein, 5 g dietary fiber, 396 mg sodium.