please help

[rocky]

Hey buddies, I want to really stay op for thanksgiving which for us is on monday, and I would like to make a stuffing and a potatoe dish that is point friendly, also how can I make the gravy less fattening?I am not the best cook in the world soo, easy things would be great, also not tons of extra money.We have 9 ppl comming for dinner, omg, can you say stress.They all expect me to be pigging out with them, but they are in for a surprise.
Thanks for the help buddies.

[luv2lose]

Hi Barbie,

I just bumped up a bunch of Thanksgiving recipies under the Ethnic and Holiday recipe section. I hope they help! smile.gif

[rocky]

Thanks buddy found one stuffing recipe but, not much else.I will keep looking. thanks.

[maryt288]

Hi Rocky.
I struggled with the Thanksgiving menu, and with the potato issue in particular. Until my 19 yo DD reminded me of a recipe we all like. So my skinny Dh and our 2 skinny DD's will have the usual fat laden whipped potato bake and I will have the following, which doesn't need gravy...just a Tb of fat free sour cream:) (This is a Company's Coming recipe)

Roasted Veggies

1 lb baby red potatoes, halved
2 cups baby carrots
2 1/4 cups cauliflower florets
4 parsnips cut into 1 inch pieces (Hate 'em...I use more carrots!)
1 Tb olive oil
1 Tb water
1 garlic clove,minced
1 Tb Mrs Dash Italian Herb seasoning
1/2 tsp salt
Sprinkle freshly ground pepper

Comibne first 4 ingredients in a lightly greased
9x13 pan. Combine remaining ingredients and pour over veggies. Toss well. Bake covered in 450* oven 30 minutes. Stir and bake uncovered 30 minutes.
Serves 4....3 Pts/serving

[CherieC1]

I have a girlfriend who makes her mashed potatoes w/ a tub of Lite Boursin Herb Cheese. She skips the butter and just uses the cooking liquid to thin it if needed. My mashed potatoes are pretty skinny made w/1%milk or FF chicken broth and lite margarine. I also sometimes use real butter. You can use less w/out it losing the texture and flavor.

Do you get the Homemade Gravy's in a jar? They are usually low point and taste pretty good. What makes gravy bad is the fat. You can seperate the fat from your drippings, thin w/some water or broth, bring to a boil and thicken w/cornstarch. There are probably directions on the box, but this is what I do. I put some cornstarch into a small bowl, add COLD water while stiring, It should be thin. Bring your drippings and broth to a boil and stir in cornstarch.

You could go the LOOONNNGGG route by taking turkey innards(I use the wings too) some veggies(onions, carrots, celery) and roasting in the oven till dark brown. You put all that in a pot w/some water and simmer to make your own broth. Then you can thicken w/the cornstarch and season w/Salt and Pepper.

I have also made gravy by browning flour. No fat, just the flour. You have to stir it constantly, you have to throw it out if it burns. Then whisk in whatever broth you need(chicken,beef,turkey) Season w/salt&pepper.

[Paris Madeleine]

If you are not planning on making gravy from scratch you can get a low-fat jarred gravy and add a touch of wine or vermouth and broth to it. It tastes just like homemade for v few points.

I also make my potatoes skinny by using ff half-half, 1 tbsp butter and 1 tbsp light mayo per each pound of potatoes. They are so rich and creamy... I've also used Laughing Cow in them, similar to Cherie's friend.

As for stuffing... huh. I plan on making the lightened version of the stuffins posted in the side dish recipe forum.

Good luck, hon!