A Bellyfit Thanksgiving:
Herb Roasted Turkey, 3 oz white meat-140 calories
Apple Cider Gravy, 2T-15 calories
Brown Rice Stuffing, ½ cup- 78 calories
Roasted Root Vegetables, ½ cup-82 calories
Steamed Green Beans, ½ cup-15 calories
Roasted Squash Soup, 1cup-128 calories
Total: 500 calories
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Compared to a Traditional Meal...
Herb Roasted Turkey, 3 oz white meat-140 calories
Gravy, 2T-50 calories
Stuffing, ½ cup- 180 calories
Mashed Potatoes, ½ cup-220 calories
Green Bean Casserole, ½ cup-120 calories
Cream-Based Soup, 1cup-250 calories
Total: 1,015 calories
ATTN: TBFC members, be sure to log into the website www.thebellyfitclub.com first. All of the links will take you directly to each recipe.
Our Recipes Below:
Apple Cider Gravy For recipe go to www.thebellyfitclub.com
Brown Rice Cranberry Apple Stuffing
1 tablespoon olive oil or butter
1 medium green apple or pear, diced (about 1 cup)
2 stalks diced celery (about 2/3 cup)
1 clove garlic, minced Dried or fresh thyme Dried sage
1 Cup brown rice
1 cup hot cooked wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dried cranberries or dried cherries
1/4 cup sliced green onions (green tops only)
Salt and black pepper to taste (optional)
PREPARATION:
1. Heat olive oil over medium-high heat in large saucepan.
Add apple, celery and garlic.
Cook and stir 5 minutes or until softened.
2. Reduce heat to medium-low and stir in thyme and sage.
Cook briefly and stir in white and wild rice, orange juice and cranberries; cook 1 minute until heated through.
Just before serving, stir in green onions and season with salt and pepper, if desired. Serving Suggestion Serve this stuffing in baked squash halves or alongside roast turkey or chicken.
1 tablespoon olive oil or butter
1 medium green apple or pear, diced (about 1 cup)
2 stalks diced celery (about 2/3 cup)
1 clove garlic, minced Dried or fresh thyme Dried sage
1 Cup brown rice
1 cup hot cooked wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dried cranberries or dried cherries
1/4 cup sliced green onions (green tops only)
Salt and black pepper to taste (optional)
PREPARATION:
1. Heat olive oil over medium-high heat in large saucepan.
Add apple, celery and garlic.
Cook and stir 5 minutes or until softened.
2. Reduce heat to medium-low and stir in thyme and sage.
Cook briefly and stir in white and wild rice, orange juice and cranberries; cook 1 minute until heated through.
Just before serving, stir in green onions and season with salt and pepper, if desired. Serving Suggestion Serve this stuffing in baked squash halves or alongside roast turkey or chicken.
Roasted Root Vegetables For recipe go to www.thebellyfitclub.com
Steamed Green Beans www.thebellyfitclub.com
Roasted Squash Soup for recipe go to www.thebellyfitclub.com
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| Ryans Famous Turkey |
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| Kristie's "SWEET" Sweet Yams |
5-6 large yams
1/2 cup Organic Grade B Maple Syrup
2 TBS Butter
2 TBS Lemon Juice
1/2 teaspoon Sea Salt
Pepper to taste
Preheat Oven to 350 degrees
Wrap Yams in tin foil and cook until soft. Let cool.
Peel and cut yams into chunks and place in a 9-by-13 inch baking dish.
Combine remaining ingredients in a glass bowl and whisk together.
Pour the mixture over the yams.
Toss to coat.
Cover with foil and cook for 20-minutes.
Happy Thanksgiving from TBFC!
