Enjoying A Healthy Lifestyle with
Bryant and Anita Hewitt
Thursday November 22, 2012
Food
To Chew On:
Love-
Motivated Thanksgiving
Psalm
95:2
(KJV)
Let us come before his
presence with thanksgiving, and make a joyful noise unto him with psalms.
Thought
For The Day:
Thanksgiving
is the overflow of a heart filled with Love.
On
this Thankfulness Thursday… we need to really take the time out and let those
that are close to you know how much you love them and how thankful you are that
they are in your lives.
Happy
Thanksgiving
Bryant
and Anita Hewitt
Rustic Mashed Potatoes With Olive Oil and Garlic
10
servings
Serving size: 1/2 cup
Preparation time: 10 minutes
Cooking time: 50 minutes
1.
Bring a large pot of salted water to a boil. Add the potatoes and garlic, and
bring again to a boil. Lower the heat, cover, and simmer on low for about 25 to
35 minutes, or until the potatoes are very tender.
2. Drain the potatoes, saving 1/2 cup of the cooking liquid. Add the
potatoes back to the pot. Place a dish towel over the pan, and replace the
cover. Let the potatoes dry steam for 5 minutes.
3. Slowly add the cooking liquid to the potatoes, mashing well. Add the
olive oil, and continue to mash the potatoes to the desired consistency. Add in
the Parmesan cheese, salt, and pepper.
Mashed
Sweet Potatoes with Spiced Pineapple
8
servings
Serving size: 1/2 cup
Preparation time: 5 minutes
Cooking time: 65 minute
3
medium sweet potatoes (about 5 oz. each)
1 can (20 oz.) crushed pineapple in its own juice,
drained of juice except for 1/4 cup
1 Tbsp. melted butter
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Salt and fresh-ground black pepper to taste
1.
Preheat the oven to 400°F. Prick the surface of the sweet potatoes with a fork.
Place the sweet potatoes directly on the oven rack with a foil-lined baking
sheet placed on the rack directly below it. Roast the sweet potatoes for about
45 minutes or until fork tender.
2. Remove the sweet potatoes from the oven, and set aside until cool
enough to handle. Scoop the flesh from the sweet potatoes, discarding the skin.
Add the flesh to a large bowl. Add the remaining ingredients and mash well.
3. Place the sweet potato mixture into a 4-cup casserole dish, and bake
at 400°F for 20 minutes or until bubbly and lightly browned.
Sage
Stuffing
12
servings
Serving size: 1/2 cup
Preparation time: 15 minutes
Cooking time: 1 hour
30
slices (1 oz. each) day-old, whole-grain bread, crusts removed, cut into small
cubes
1 Tbsp. olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
1/2 bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or dried cherries, coarsely chopped
Kosher salt and fresh-ground black pepper to taste
Paprika
1.
Preheat the oven to 375°F. Add the bread to a large bowl.
2. Heat the olive oil in a large skillet over medium heat. Add the
onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2
minutes. Add in the sage and cook
for 1 minute.
3. Add the onion-sage mixture to the bread. Pour the hot chicken broth
and egg over the onion-sage mixture, and mix well (until moist). Add in the
cranberries or cherries. Season well with salt and pepper. Add the mixture to a
large casserole dish, and sprinkle with paprika. Bake for about 40 to 45
minutes, or until the top is browned and crusty.
Holiday Pumpkin Pie With Maple Ginger Crust
8 servings
Serving size: 1/8 of pie
Preparation time: 15 minutes
Cooking time: 2 hours, 55 minutes (includes cooling time)
Crust
1 1/2 cups graham-cracker crumbs
(about 24 cracker squares)
3 Tbsp. pure maple syrup
1 tsp. canola oil
1 egg white, lightly beaten
1 tsp. finely minced crystallized ginger
1/2 tsp. ground ginger
Filling
1/2 cup Splenda Sugar Blend
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 can (15 oz.) pumpkin puree
(not pumpkin pie filling)
1 tsp. cornstarch
1 can (12 oz.) low-fat evaporated milk
Garnish
1/2 cup fat-free whipped topping
Zest of 1 fresh lemon
1. Preheat
the oven to 425ºF. In a bowl, combine all ingredients for the crust. Press into
a 9-inch, nonstick pie pan, to form an even crust. Set aside.
2. In a bowl, mix together the Splenda, cinnamon, ginger, cloves, and
salt.
3. In another bowl, beat the eggs and vanilla together. Add in the
Splenda mixture and stir to combine.
4. Add in the pumpkin and stir until the mixture is well blended.
Dissolve the cornstarch in about 2 to 3 Tbsp. of the evaporated milk. Add the
cornstarch mixture and the remaining evaporated milk to the pumpkin mixture,
and mix until smooth. The mixture will be thin.
5. Pour the pumpkin pie filling into the prepared crust. Place the pie
on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and
bake an additional 40 minutes, or until the filling is set when a knife
inserted comes out clean.
6. Remove the pie from the oven, and let cool for 2 hours before
serving. Cut into 8 wedges. Top with whipped topping and sprinkle with lemon
zest.
