Five Point Friday - Thanksgiving Style
With Thanksgiving around the corner I know I have been wondering what to make that won't blow all my points so I thought I would share a few recipes I have found. I have not made these recipes, but sometimes you just have to jump in. If you brave it with me and make one of the recipes let me know what you think. HAPPY THANKSGIVING!!
Last Minute Mashed Sweet Potatoes
From Weight Watchers
4 large sweet potato(es), washed and dried
15 1/4 oz canned pineapple, packed in juice, crushed, drained
Preheat oven to 400ºF.
Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more. Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving for 2 points.
SanFrancisco Sourdough Stuffing (this sounds and looks really yummy!!)
From WeightWatchers
1 pound sourdough bread, cut in 1/2-inch cubes (about 7 cups)
8 oz raw turkey sausage, Italian-style (removed from casings)
2 Tbsp light butter, divided
2 1/2 cup onion(s), chopped
1 1/2 cup celery, chopped
3 oz dried fig(s), finely chopped (about 3/4 cup)
1/2 cup chopped pecans, toasted
1/3 cup dried cranberries
3 Tbsp thyme, fresh, chopped
3 Tbsp fresh sage, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 cup reduced-sodium chicken broth
1/3 cup parsley, fresh, chopped
1 sprays cooking spray
Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl. Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well. Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving for 4 points.
Healthy Pumpkin Pie
Healthy Pumpkin Pie: Crust
Pre-heat the oven to 300 degrees Fahrenheit.
Mix 1 tbsp of softened butter, 3 tbsp of canola oil and 2 tbsp cottage cheese. The canola oil takes the place of the butter or lard that would be used in a traditional recipe. Puree until smooth. A stick-blender is an ideal tool to puree the ingredients in a small container.
Sift 1-1/4 cup of all purpose flour, 1 tbsp of granulated sugar and 1/8 of a tsp of salt into a mixing bowl. Add the wet ingredients to the mixing bowl and blend the wet and dry ingredients together using a fork. Add the 4 tbsp of cold water -- one at a time -- as you knead the dough to create the dough ball. Roll the dough out between sheets of wax paper using a rolling pin. Place the rolled dough into a pie-pan and crimp the edges. Add aluminum foil over the crust. You can weigh down the foil using pie-weights or beans. Bake the crust at 300F degrees for 15 minutes while covered with foil, then cook uncovered for 8 more minutes -- or until the crust begins to take on a golden brown look. Take the crust out of the oven and allow it to cool before adding the filling.
Filling:
In the top of a double broiler, put one 15-oz. can of unsalted pumpkin, 1-1/2 cup of evaporated milk, 1-1/2 cup of Splenda, 4 oz. egg substitute, 1/2 tsp of salt, 1-1/2 tsp of ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1 tsp pure vanilla extract,.
Whisk together and heat on high. Cook mixture for about 10 minutes -- until it thickens.
Once the filling is done, pour it into pie shell. Bake for 50 minutes in oven preheated at 300F. Chill at least 4 hours before serving.
1 slice is 4 points and you can add Cool Whip Free for no additional points!!
Do you have a great recipe that you think is low in points, but not sure. Email it to me and I will be happy to get the point value for you. I would also be happy to try some recipes and post about them if they meet my 5 point rule and are tasty! If you want to play along please sign Mr. Linky so we can all come over and visit. It would be great to have the word spread about my FIVE POINT FRIDAYS so if you like some of my recipes or are playing along please grab my button code and display on your blog.Last Minute Mashed Sweet Potatoes
From Weight Watchers
4 large sweet potato(es), washed and dried
15 1/4 oz canned pineapple, packed in juice, crushed, drained
Preheat oven to 400ºF.
Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more. Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving for 2 points.
SanFrancisco Sourdough Stuffing (this sounds and looks really yummy!!)
From WeightWatchers
1 pound sourdough bread, cut in 1/2-inch cubes (about 7 cups)
8 oz raw turkey sausage, Italian-style (removed from casings)
2 Tbsp light butter, divided
2 1/2 cup onion(s), chopped
1 1/2 cup celery, chopped
3 oz dried fig(s), finely chopped (about 3/4 cup)
1/2 cup chopped pecans, toasted
1/3 cup dried cranberries
3 Tbsp thyme, fresh, chopped
3 Tbsp fresh sage, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 cup reduced-sodium chicken broth
1/3 cup parsley, fresh, chopped
1 sprays cooking spray
Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl. Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well. Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving for 4 points.
Healthy Pumpkin Pie
Healthy Pumpkin Pie: Crust
Pre-heat the oven to 300 degrees Fahrenheit.
Mix 1 tbsp of softened butter, 3 tbsp of canola oil and 2 tbsp cottage cheese. The canola oil takes the place of the butter or lard that would be used in a traditional recipe. Puree until smooth. A stick-blender is an ideal tool to puree the ingredients in a small container.
Sift 1-1/4 cup of all purpose flour, 1 tbsp of granulated sugar and 1/8 of a tsp of salt into a mixing bowl. Add the wet ingredients to the mixing bowl and blend the wet and dry ingredients together using a fork. Add the 4 tbsp of cold water -- one at a time -- as you knead the dough to create the dough ball. Roll the dough out between sheets of wax paper using a rolling pin. Place the rolled dough into a pie-pan and crimp the edges. Add aluminum foil over the crust. You can weigh down the foil using pie-weights or beans. Bake the crust at 300F degrees for 15 minutes while covered with foil, then cook uncovered for 8 more minutes -- or until the crust begins to take on a golden brown look. Take the crust out of the oven and allow it to cool before adding the filling.
Filling:
In the top of a double broiler, put one 15-oz. can of unsalted pumpkin, 1-1/2 cup of evaporated milk, 1-1/2 cup of Splenda, 4 oz. egg substitute, 1/2 tsp of salt, 1-1/2 tsp of ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1 tsp pure vanilla extract,.
Whisk together and heat on high. Cook mixture for about 10 minutes -- until it thickens.
Once the filling is done, pour it into pie shell. Bake for 50 minutes in oven preheated at 300F. Chill at least 4 hours before serving.
1 slice is 4 points and you can add Cool Whip Free for no additional points!!
4 Thoughts from you all...:
Have I told you how much I LOVE 5 point Fridays?
Well I do! :~)
How many servings should the pumpkin pie make? 6 or 8? (I found your site through Roni's) Thanks!
Roni - Thank so much for encouraging me with my five point fridays, because sometimes I wonder if anybody really reads them! I like trying to find new recipes though so I guess my selfish side also keeps me going with it!
Beth - the pumpkin pie should be 8 slices and the points would be per piece. Thanks form coming to visit and I hope you come back!!
All of a sudden, inexplicably, I'm starving!
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