Makes 6 servings
1 turkey carcass
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 bay leaf
10 black peppercorns
salt to taste
1 cup diced carrots
1 cup diced celery
2 cups diced, cooked turkey
1 cup cooked noodles, such as orzo or egg noodles
1. Break the turkey carcass into pieces and put them in a soup pot. Add the onion, carrot, celery, bay leaf, and peppercorns. Add enough water to cover, bring to a boil and simmer for 2 hours.
2. Skim any fat that rises to the surface. Strain the broth, return it to the pot and season with salt.
3. Add the diced carrots and celery. Simmer until the vegetables are tender, about 10 minutes.
4. Add the cooked turkey and noodles, heat thoroughly and serve.
Nutrition information per serving:
Calories 151 Fat 3 g Sat Fat 1 g
Cholesterol 45 mg Sodium 218 mg
Carbs 11 g Protein 20 g Fiber 1 g
For quicker preparation, use 8 cups of low-sodium chicken or turkey broth and skip step 1.
Makes 10 servings
For crust:
30 small gingersnap cookies (about 7 1/2 ozs.)
2 tablespoons raisins
1 tablespoon canola oil
Filling:
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened- (to soften ice cream quickly microwave on medium-low for 30 to 60 seconds)
Preheat oven to 350 degrees. Coat a 9 inch deep-dish pie pan with cooking spray. To prepare crust, combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely. To prepare filling, combine pumpkin, sugar, cinnamon, ginger, and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Nutrition information per serving:
Calories 230 Fat 5 g Sat Fat 1 g
Cholesterol 4 mg Carbs 42 g
Protein 4 g Sodium 179 mg Fiber 2 g
Makes 6 servings
1/2 cup Miracle Whip Light dressing
1/4 cup 2% milk
1 1/2 cups rotini pasta, cooked and drained
2 cups broccoli florets
1 1/2 cups coarsely chopped ham
1/2 green or red pepper, chopped
1 1/2 cups reduced-fat shredded cheddar cheese, divided
Mix dressing and milk in large bowl. Add pasta, broccoli, ham, peppers, and 1 cup of the cheese; mix lightly. Spoon into 1 1/2- quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with croutons, if desired (not included in nutrition info).
Nutrition information per serving:
Calories 320 Fat 16 g Sat Fat 7 g Fiber 2 g Cholesterol 40 mg Sodium 880 mg Carbs 26 g
1 quart skim or low-fat milk
1 cup fat free egg substitute
3 tablespoons sugar free instant vanilla pudding mix
6 packets Splenda or other sugar substitute
2 - 3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Place in a blender and blend for 30 - 60 seconds or until smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs.
Nutrition information per 1/2 cup serving:
Calories 61 Fat .3 g Cholesterol 4 mg
Sodium 142 mg Protein 5.2 g
