Thanksgiving Feasting: See what a difference a few choices can make!

See what a difference a few choices can make!

Thanksgiving feasting, breakfast to midnight
Menu I Menu 2 (low-fat)
I cup orange juice 110 1 cup orange juice 110
2 slices toast 135 2 slices toast 135
1 tbsp butter 100 1 tbsp jam 55
1 tbsp jam 55 1 cup coffee with low-fat milk 15
2 eggs, scrambled in butter 220
1 cup coffee with cream 35
Breakfast Total 655 315
10 potato chips 105 5 pretzels 120
with creamy dip 120 with low-fat yogurt dip 35
5 crackers with cheese 175 raw vegetables with salsa 40
1 cup egg nog 340 1/2 cup egg nog 170
Appetizer Total 740 365
8 oz champagne 170 4 oz champagne 85
6 oz turkey, white & dark meat, with skin 345 6 oz turkey, white meat, no skin 230
1/4 cup gravy 30 1/4 cup low-fat gravy 20
1 cup standard stuffing 500 1 cup low-fat stuffing 125
2 candied sweet potatoes 285 1 cup acorn squash 115
1 cup buttered steamed green beans 70 I cup steamed green beans 35
2 rolls, buttered 240 2 rolls 170
1/4 cup canned cranberry sauce 105 1/4 cup low-sugar cranberry sauce 85
1 slice pecan pie, with whipped cream 520 I slice pumpkin pie 175
Dinner Total 2,265 1,040
turkey sandwich, with mayo, cranberry sauce, standard stuffing 585 turkey sandwich with low-fat stuffing, cranberry sauce, gravy 345
1 slice pecan pie 495 1 slice melon 45
1 cup whole milk 150 1 cup skim milk 85
Supper Total 1,230 475

% calories from fat










Dried Cherry and Cranberry Sauce

Cranberries and cherries offer a wide range of health benefits and adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart.

·        1 ½ cups cranberry juice cocktail

·        1 cup water

·        ¾ to 1 cup light brown sugar (Depending on how tart you like your sauce).   

·        ¼ tsp cinnamon

·        6 ounces dried cherries

·        1 (12 ounce) package fresh cranberries

Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

Stir the cranberry juice cocktail, water, brown sugar, cinnamon and cherries together in a saucepan and bring to a boil. Once the mixture is boiling, reduce heat to medium and cook 2 minutes. Add the cranberries; continue cooking, stirring occasionally about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight.

Can refrigerate 1 week. 


Maria’s Apple Crisp with Oat Topping








This is my most-requested dessert. This exquisite apple crisp wins me more compliments than any other dessert I make. The secret?

Using two varieties of apples and the addition of baking powder and baking soda to the crumb topping. And be sure to use Ceylon cinnamon. Ceylon cinnamon is “true” cinnamon and is healthier and safer than grocery store “cassia” cinnamon.

Apple Filling:

  • 10 cups baking apples peeled, cored, and cut into wedges ( For a rich flavor,I like to choose 2 types: Jonagold, Granny Smith, Braeburn, Honeycrisp, Gala, or Gravenstein)
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 tsp Ceylon Cinnamon


  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1/2 teaspoon ground Ceylon Cinnamon
  • ½ cup butter, melted
  • Reduced Fat Vanilla Ice Cream, to serve on top if desired


Preheat the oven to 350 degrees F.

For the fruit filling:

In a large mixing bowl, toss together the apples, sugar, flour and cinnamon. Pour the apple mixture into a buttered 2-quart baking dish and set aside.

For the topping:

In a large mixing bowl, add the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and stir to combine ingredient.  Add the melted butter and with a fork, mix the butter into the flour mixture just until it comes together and large clumps form.

Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.

Serve the crisp warm with reduced fat vanilla ice cream, if desired.