AARP Rewards Healthy Twist to Turkey Day Dish Contest 2021

Simple dish I enjoy sharing with Turkey Day dinner:

equal amounts of carrots, turnips and rutabagas pealed (or scraped as I do carrots), cut up and boiled until cooked enough to mash together. Add butter and seasonings as desired and that's it!

Just tried this about a week ago:

• 1 head cauliflower, cut into florets

• 1 tablespoon olive oil

• 1 clove garlic, smashed

• 1/4 cup grated Parmesan cheese

• 1 tablespoon reduced-fat cream cheese

• 1/2 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

I tried a couple months ago and it’s a MUST this Thanksgiving.

1 head of Cauliflower 

1to 2 heads of broccoli ( same amount of cauliflower and broccoli)

1 cup of frozen green peas

8 oz of sour cream

1 small package of Real bacon bits or pieces

1 cup of mayonnaise 

1/2 cup sugar

1 package of Ranch Dip seasoning

1/2 teaspoon of salt

1 large package of grated cheddar cheese ( it’s better if you grate your own cheese)

wash broccoli and cauliflower and cut it up in small chunks.

put in mixing bowl add the peas and cheese.

min separate bowl add Mayo, sour cream, sugar, salt, dip mix, bacon bits. Mix well add to broccoli and cauliflower and peas and cheese.

Mix well and put in bowl or container with lid overnight .  Serve cold!   Enjoy

Carrot Salad

2 packs of orange or lemon jello

1 can crushed pineapple with juice

3 carrots shredded 

1cup boiling water

1 cup cold water

Disolve jello in hot water

 Add cold water, pineapple, and carrots.

Refrigerate until set and enjoy.

A holiday meal staple in my family is creamed spinach.  While the spinach is good nutritionally, the bechamel sauce is not.  Not only is this healthier, but it is easier to prepare and can be made ahead and warmed up.

I take 2 boxes of Green Giant creamed spinach and one 10oz. boxed chopped spinach (or up to a 16 oz. bag of frozen spinach).  Cook as directed until just warm.  Take the plain spinach and press the water out using a mesh strainer and spoon.  Empty the Green Giant creamed spinach into a microwave safe bowl, add the drained spinach, sprinkle in nutmeg to taste (about 1/4-1/2 t.).  Mix well making sure to incorporate the plain spinach well.  Microwave until hot when ready to eat.

Has a fraction of the fat traditional creamed spinach has, but good flavor.

2- 10 oz. boxes Green Giant creamed spinach

1- 10 oz. box plain chopped frozen spinach (or 16 oz. bag if you like a less saucy creamed spinach)

Nutmeg (ground) to taste

@AARPTerithis is my take on a twist.

Cornish Game Hen
This is for smaller gatherings or those that want something different.  Choose to fix a Cornish Game Hen instead of turkey (or large chicken). Since they are smaller and younger than chickens, they have less fat. They cook fast, you can plan better for how much to feed and you won't have a ton of leftover waste (won't be tempted to overeat). Two can split one or have one each and so on accordingly to how many to feed. This isn't an exact recipe because I don't know how to cook that way.  ‌‌
Most of the time, by not eating the skin (I love the skin) is what makes any bird a bit healthier. And this recipe uses olive oil instead of butter for the baste.

Frozen Cornish Game Hen(s) - How many is according to your needs.
 - Thaw safely in a bowl of water overnight  in the refrigerator ( water covering how many you use) with a tablespoon and a half salt in the water (per bird). Leave in fridge until ready to prepare.
- When ready to cook, remove from fridge. Rinse and pat dry.
- Not all cornish game hens come with the giblets inside. You will have to open the cavity and remove them if they are there when thawed. You can use them in your other meal items if you wish.
-  Prepare a roast pan or large enough pan for all bird(s) , and a rack and a little water under the rack.
-  Have aluminum foil ready to tent.
- Have a meat thermometer ready to test the bird(s).
- The cook time is short, so you can plan this out and concentrate your efforts on the other elements of the meal.
Preheat oven to 425°. Then turn it down to 400° when putting it/them in the oven.

Rub (exact amount per your taste and how many birds are used)
   Salt
   Lemon Pepper
   Whatever other spices you prefer
    Mix the spices in a bowl to make it easier to apply.
   Olive Oil to drizzle and rub over hens
Drizzle and rub olive oil around the bird. Sprinkle spices all over.

Stuffing   (not traditional )
1/4 onion wedge per bird ( or whatever size will fit )
1 pat of butter per bird (or a little olive oil )
Put the small piece of onion and pat of butter or olive oil inside the bird.

Put bird(s) in pan on a rack ( breast side up ). Put in a little water just under the rack. Tent the bird(s). Put in oven. ( Remember to turn down to 400° ).
Cook for 45 minutes and remove tent (check temp for 180°). If not there, cook about 15 more minutes and check with meat thermometer for 180°. Cook longer if still not up to temp. For crispier skin, place under broiler watching until it is good for you.
Remove bird(s) and let sit with tent over it/them for a few minutes or until you are ready to serve. Cut in half to serve or serve whole.

I don't use the drippings because I use fat free and low sodium broth for the other things I would use drippings for and I needed to use them earlier due to the short cooking time as opposed to a turkey. This is the first time I ever wrote it down. Forgive the jumble.

I've found that when mashing my potatoes I can use the "potato water" instead of milk or half and half as I used to do. I still add butter, but it really doesn't take a lot. Use a "no salt" spice to cut down on sodium. When I make my gravy I do use the turkey fat, & some of the broth, as well as chicken broth, but always use corn starch as the thickener. Not only is it (my opinion) healthier, but I believe it is gluten free. I could be wrong, but I love the lighter gravy. I don't think it's a real twist, but certainly saves calories over the usual mashed potatoes and gravy, and helps those with dietary needs.

Hold off from that fourth helping of mashed potatoes, stuffing, and gravy.

I have been making this healthy and different cranberry chutney for years. Everyone loves how it adds variety to our Thanksgiving meals. It's easy

Cranberry Chutney

4 tangerines (or 3 oranges) – cut them up without peel

½ C orange marmalade

½ C cider vinegar

½ C water

¾ C sugar (or a bit less)

½ tsp ginger

½ tsp cinnamon

1 T curry powder

½ tsp cloves

1 diced apple

2 C fresh cranberries

½ C. raisins

Combine all and bring to boil, then simmer for 30 mins.  Cool.

and delicious.

Roasted Honeynut Squash

Ingredients

2 medium honeynut squash, halved lengthwise & seeded

4 teaspoons butter

¼ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon ground cinnamon

Instructions

Step 1

Preheat oven to 425 degrees F.

Step 2

Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes.