AARP Rewards Healthy Twist to Turkey Day Dish Contest 2021

Make Ahead Healthier Holiday Refrigerator Mashed Potatoes

9 large Idaho potatoes (about 5 lbs.)

1 8 oz. package light cream cheese (softened)

1 cup light dairy sour cream

2 tsp. onion salt

1 tsp salt

1/2 tsp. pepper (I use white pepper, but black pepper is perfectly fine)

2 Tbsp. Margarine

Cook peeled potatoes in boiling water until tender. Drain, mash until smooth (If you need to, add 1/4 cup of the sour cream to help mash). Add the cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Cover and refrigerate for up to 24 hours. To use, place in greased casserole dish, dot with the 2 Tbsp. margarine, and bake at 350° until heated through, about 30 minutes. (Optional, can sprinkle with paprika before baking) Serves approx. 12, Calories: 197, Carbs: 29g., Fiber 3.4g., Sugar 1.5g., Fat 9g. 

(Sorry, should've taken the picture right after it came out of the over. This is what's left!)

Broccoli/Stuffing Casserole

1 10 oz frozen broccoli florets, chopped, partially thawed

1 small (8 oz) can cream-style corn (low sodium if you can find it)

1 slightly beaten egg

1T grated onion (either fresh or onion flakes)

1/4 t salt (I use lite salt or salt substitute here)

dash pepper

3T butter or margarine, melted

1 c herb-seasoned stuffing mix (I like the crumbled kind better than the cubed)

Preheat oven to 350 degrees. 

Mix egg, broccoli, corn, onion, salt and pepper together in large mixing bowl.

Melt butter or margarine (microwave or stovetop); add stuffing mix, tossing to coat.  

Stir 3/4 c of the buttered stuffing mix to the broccoli/corn mixture.

Turn into ungreased 1-quart casserole.  Sprinkle with remaining stuffing mix.

Bake uncovered for 35-40 minute in a 350 preheated oven.

Serves 4 to 6.

Maple Sweet Potato Casserole

6 medium sweet potatoes

2 medium tart apples, peeled, cored and thinly sliced

Juice of 1 lemon

1/2 c butter

1/2 c maple syrup (suggest using the real thing, not sugar-free)

1/2 tsp nutmeg

Boil potatoes 20 minutes or until tender. Cool, peel and cut into 1/2” thick slices and place in single layer in greased 9” x 13” pan. Toss sliced apples with the lemon juice. Place single layer of apples over potatoes. Alternate layers until all is used(Ideally 3 layers potatoes and 2 layers apples; be sure you reserve enough potatoes to completely cover the top layer; it’s ok to skimp on the bottom 2 layers). Melt butter and stir in nutmeg and syrup. Pour over layers. Bake at 350 degrees for 30 minutes.

Green beans salad!

Green beans are a Thanksgiving tradition on many tables. However they often appear as a green bean casserole, sometimes soggy, always full of unhealthy fats and loaded with salt. (See AARP video “Are you favorite holiday foods healthy?”)

This past Thanksgiving, a colorful,crunchy, healthy and festive salad graced my table to the joy of my guests. Many asked for the recipe and I will share it with you as well.

• 2 lbs. of green beans, trimmed
• ¼ lb. of baby carrots, slivered
• A handful of walnuts
• A handful of dried cranberries
• 2 avocados (sliced just before serving)
• Lemon vinaigrette (juice from ½ lemon, Dijon mustard, 1/3 cup of extra-virgin olive oil,1 garlic clove, grated, ½ teaspoon of honey, a pinch of salt, )

Boil the green beans until tender but still firm.

Meanwhile prepare the lemon vinaigrette by mixing Dijon mustard, olive oil, garlic, honey, lemon juice and salt.

Place the green beans, the baby carrots, the walnuts and the cranberries in a large bowl.

At dinner time, add the vinaigrette and the sliced avocados to the bowl of green beans; toss, serve and enjoy!

Hi Teri, I noticed that for the new contest on tips for games you have detailed when and how winners are notified, however I do not find that information for this contest.  I would like to know which recipes were chosen if you can share that information with us.  Thank you

Hi Teri, please let us know if you are able to disclose winning recipes for this contest.

 Thank you