November 2000

Gobble, Gobble!

The holiday season is rapidly approaching!  Thanksgiving, more than any other holiday, seems to be food centered.  Give thanks, but don’t let it be the end of your healthy lifestyle.  With a little effort, this holiday can be enjoyable, delicious and low fat.

• Turkey, especially the white meat, is low fat (see this month’s Ingredient Substitutions).

• 3 - 4 ounces of turkey, without the skin, is a heart-healthy portion.

• Before making gravy with the drippings, drain off the fat.

• If you are hosting the meal, try to include an “unadorned” vegetable as a side dish.

Tips for Holiday Meals

The most typical dessert for the Thanksgiving meal seems to be pie.

• In your pumpkin pie, keep the whole eggs but use fat-free evaporated milk.

• If you are making a pastry crust, try using stick margarine instead of shortening or lard.

• You might also try cutting the amount of margarine by 2 tablespoons.

• If you normally buy a prepared crust, look for a pie shell made with vegetable shortening instead of lard, such as Pet Ritz or Mrs. Smith’s.

• And remember, a single crust pie has half the fat of a 2-crust pie.

Portion control is the key to most holiday meals. 

• Watch serving sizes of everything you eat.

• Indulge in of your traditional favorites, but in smaller quantities.

Exercise

• Make time for exercise.

• Add an extra 20 - 30 minutes to your regular exercise routine.

This recipe puts a new twist on cranberry sauce.  It’s very easy and always brings rave reviews.  Plan to make this dish at least one day ahead.

Put cranberries and oranges into food processor.  Pulse until chopped; put cranberry mixture into large bowl.  Add pineapple and sugar to cranberry mixture; stir well.  Cover; let stand at room temperature overnight.  Refrigerate and eat the next day.