Ingredients:
12 ounces cranberry sauce
1 onion — diced
1 pinch ground ginger
1 tablespoon vinegar
1 tablespoon brown sugar

Instructions:
Simmer all ingredients, uncovered, for about 10 minutes or until thick.

Nutritional Analysis: 59 Calories; trace Fat (1.0% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

From: http://www.livinglowfat.com/recipebox/
Source: weightwatchers.com

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
cooking spray
2 teaspoons olive oil
1 cup yellow onion — chopped
2 carrots — peeled and chopped
1/4 teaspoon creole seasoning
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces mushroom — sliced
1/2 teaspoon fresh thyme leaves
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 cups turkey breast — shredded
1 1/4 cups chicken broth
1/2 cup green peas
4 cups mashed potatoes
1/2 cup cheddar cheese — grated
chopped parsley leaves

Instructions:
Preheat the oven to 400 degrees F. Lightly spray a 9-inch square or 2.2 quart baking dish with the cooking spray and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, cajun seasoning, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.

Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.

Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Nutritional Analysis: 323 Calories; 13g Fat (36.8% calories from fat); 24g Protein; 28g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 710mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

From: http://www.livinglowfat.com/recipebox/
Source: The Essence of Emeril

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
1 1/2 tablespoons margarine
2 tablespoons shallots — minced
8 ounces mushrooms — sliced
2 teaspoons parsley — chopped
1 1/2 tablespoons all-purpose flour
1 cup skim milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon creole seasoning
1/8 teaspoon cayenne
3/4 cup swiss cheese — grated
4 slices light bread
8 ounces turkey breast slices
4 slices bacon
chopped fresh chives

Instructions:
In a large skillet, melt 3/4 tablespoon of the margarine over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.

Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.

In a medium saucepan, melt the remaining 3/4 tablespoons margarine over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Cajun seasoning, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.

Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.

Transfer the Hot Browns to 4 plates. Arrange 1 slice of bacon over each, garnish with additional parsley and the chives, and serve immediately.

Nutritional Analysis: 312 Calories; 14g Fat (48.9% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 1332mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

From: http://www.livinglowfat.com/recipebox/
Source: The Essence of Emeril

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
4 cups mashed potatoes
3/4 cup parmesan cheese
kosher salt — to taste
black pepper — to taste

Instructions:
Preheat oven to 375

Spread the mashed potatoes in a 1-qt gratin dish, sprayed with cooking spray. Cover the potatoes with plastic wrap and press down so that potatoes are even.

Remove plastic wrap, salt and pepper to taste and sprinkle with parmesan.

Bake until top is golden and crispy, about 20-30 minutes.

Nutritional Analysis: 234 Calories; 9g Fat (34.8% calories from fat); 10g Protein; 28g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 771mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Fat.

From: http://www.livinglowfat.com/recipebox/
Source: Easy Entertaining with Michael Chiarello

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion — halved
1 onion — minced
1 carrot — halved lenghtwise
1 carrot — minced
1 stalk celery
1 stalk celery — minced
2 bay leaves
2 garlic cloves — smashed
1 tablespoon olive oil
3 cups vegetables — leftovers, cooked
3 cups turkey breast slices — dark meat
1 tablespoon sage — chopped

Instructions:
Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables. Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.

Nutritional Analysis: 173 Calories; 5g Fat (24.7% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 2049mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

From: http://www.livinglowfat.com/recipebox/
Source: Easy Entertaining with Michael Chiarello

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
1 cup turkey breast — diced
2 tablespoons green onion — sliced
3 ounces light cream cheese — softened
2 tablespoons honey
1/4 cup light sour cream
1 cup dried fruit — diced
1/2 cup walnuts — finely chopped

Instructions:
Place turkey and onions in a food processor and process until coarsely chopped. Add cream cheese, honey, and sour cream. Process until mixed. (Alternatively, you can chop and mix by hand if you don’t have a food processor.) Stir in dried fruit and nuts by hand.

Line a 2 cup mold with plastic wrap, press turkey mixture into mold, and refrigerate a few hours until firm. Unmold onto serving plate and and serve with crackers, sliced apples, and sliced pears.

Nutritional Analysis: 82 Calories; 4g Fat (43.8% calories from fat); 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

From: http://www.livinglowfat.com/recipebox/
Source: About.com

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
1/4 cup onion — finely chopped
1 tablespoon olive oil
1/3 cup margarine — softened
1 tablespoon dijon mustard
1 teaspoon poppy seeds
8 rolls — sliced
1 pound turkey breast slices
8 Swiss cheese slices

Instructions:
Preheat oven to 350 degrees. In small pan, saute onion in olive oil until tender. Let cool for 10 minutes.

Mix butter, mustard, onion mixture, and poppy seed in a small bowl and spread over cut sides of rolls.

Fill rolls with turkey and cheese. Wrap each sandwich in aluminum foil and bake at 350 degrees for 20-30 minutes until sandwiches are hot and cheese is melted.

Nutritional Analysis: 342 Calories; 20g Fat (53.6% calories from fat); 23g Protein; 16g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 1146mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

From: http://www.livinglowfat.com/recipebox/
Source: About.com

thanksgiving leftovers, holiday leftovers, christmas leftovers

Ingredients:
20 ounces canned minced clams — drained, and juice reserved
2 medium celery stalks — chopped
1 medium bell pepper — chopped
1 medium carrot — chopped
2 small potatoes — peeled, chopped
14 1/2 ounces canned Italian-style diced tomatoes — undrained
29 ounces canned chicken broth
1/8 teaspoon cayenne pepper

Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.

In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.

Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

From: http://www.livinglowfat.com/recipebox/
Source: Weight Watchers, provided by http://www.madsrecipes.com/

Ingredients:
2 garlic cloves — minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon water
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons sugar
1 teaspoon vinegar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 pounds boneless pork top loin roast — trimmed of all visible fat

Instructions:
In a small bowl, stir together the garlic, parsley, mustard, water, thyme, basil, sugar, vinegar, salt and pepper. Place the pork in a pie plate. Spread evenly with the garlic mixture. Cover and refrigerate for 12 to 24 hours.

Preheat the oven to 325 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the roast on the rack. Roast for 1 hour, or until the meat thermometer inserted in the center registers 160 degrees.

Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing.

Nutritional Analysis:
Calories 192; Fat (grams) 10.1; Percent Calories from Fat 47%; Cholesterol (milligrams) 68; Fiber (grams) 0.3.

From: http://www.livinglowfat.com/recipebox/
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/

Ingredients:
3 pounds coarsely-ground turkey
1/2 cup chopped green onions
1/2 cup chopped parsley
4 egg whites — beaten
1/2 cup bread crumbs
1/2 teaspoon rosemary
1 dash nutmeg
1 cup baby carrots
1 cup small whole onions
1 cup small whole potatoes

Instructions:
Preheat oven to 325 degrees. Combine ground turkey, chopped green onions, chopped parsley, beaten egg whites, bread crumbs, rosemary and nutmeg. Mix thoroughly and shape into a loaf.

Place into a large casserole or baking dish that has been thoroughly sprayed with non-stick spray. Surround the loaf with whole baby carrots, onions and potatoes. Bake for about 1 1/2 hours. Baste vegetables with juices. (If loaf seems dry, add a small amount — about 1/4 cup water and cover loosely with aluminum foil. Remove foil the last ten minutes of baking.)

Nutritional Analysis:
Calories 365; Fat (grams) 9; Percent calories from fat 22; Percent polyunsaturated 8; Percent saturated 8; Percent monounsaturated 6; Cholesterol (milligrams) 130; Sodium (milligrams) 205; Protein (grams) 53; Carbohydrate (grams) 8; Dietary Fiber (grams) 2.

From: http://www.livinglowfat.com/recipebox/
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/

Ingredients:
1 cup chopped onions
1/4 cup chopped celery
3 slices turkey bacon — chopped
1 garlic clove — minced
3 cups water
1 can stewed tomatoes - (14 oz) with juices — chopped
1/2 cup canned chick-peas (garganzo beans) — rinsed and drained
(or small white beans)
1/2 cup finely-shredded cabbage
1/2 cup coarsely-chopped carrots
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup broken spaghettini

Instructions:
Lightly spray an unheated medium saucepan with olive oil no-stick spray. Add the onions, celery, bacon and garlic. Cook and stir over medium heat until the onions and celery are tender.

Add the water, tomatoes (with juices), chick-peas, cabbage, carrots, parsley, basil and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender.

Add the spaghettini. Return to a boil, then reduce the heat. Cover and simmer about 10 minutes or until the spaghettini is tender but firm.

Nutritional Analysis:
Calories: 131; Fat: 2 grams (15% of calories); Cholesterol: 5 milligrams; Sodium: 277 milligrams; Fiber (grams) 7.6.

From: http://www.livinglowfat.com/recipebox/
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/

Ingredients:
1 tablespoon unsalted stick margarine
2 cups chopped mushrooms
2 onions — chopped
2 cups cooked skinless turkey breast strips
4 small potato rolls — split and toasted
3/4 cup shredded reduced fat Monterey Jack cheese

Instructions:
Preheat the broiler.

In a large nonstick skillet, melt the margarine. Add the mushrooms and onions; cook, stirring as needed, until softened, about 5 minutes. Add the turkey and cook until heated through, about 1 minute.

Arrange the toasted rolls on a nonstick baking sheet; divide the turkey mixture among the rolls and sprinkle with the cheese. Broil until the cheese is melted, 1 to 2 minutes.

Nutritional Analysis: 338 Calories, 9 g Total Fat, 4 g Saturated Fat, 63 mg Cholesterol, 502 mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 30 g Protein, 266 mg Calcium.

From: http://www.livinglowfat.com/recipebox/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

Ingredients:
1 cup reconstituted dried mushrooms
1 cup sliced fresh mushrooms
1 onion — finely chopped
1/2 red bell pepper — seeded and chopped
2 garlic cloves — minced
1/2 cup seasoned dried bread crumbs
1/4 cup minced parsley
1 teaspoon dried thyme leaves
1 1/2 pounds London broil
1 tablespoon vegetable oil
1/4 cup dry red wine

Instructions:
Preheat the oven to 325 degrees.

In a medium bowl, combine the dried and fresh mushrooms, the onion, bell pepper, garlic, bread crumbs, parsley and thyme.

As though you were cutting a loaf of French bread, cut the beef lengthwise almost all the way through; spread open. Spread the mushroom mixture evenly over the inside of the beef. Starting from one short end, roll up jelly-roll style; tie the beef roll together securely with kitchen string.

In a nonstick Dutch oven or flameproof casserole, heat the oil. Add the beef and cook, turning as needed, until browned, about 10 minutes. Add the wine.

Bake, covered, until the beef is cooked through and tender, about 1 hour. Serve with the sauce.

Nutritional Analysis:
230 Calories, 6 g Total Fat, 2 g Saturated Fat, 65 mg Cholesterol, 328 mg Sodium, 12 g Total Carbohydrate, 2 g Dietary Fiber, 28 g Protein, 30 mg Calcium.

From: http://www.livinglowfat.com/recipebox/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

Ingredients:
2 cans minced clams - (6 1/2 oz ea) — with juices
2 1/2 cups finely-chopped peeled potatoes
1 cup chopped onions
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon freshly-ground black pepper
1 1/2 cups 1% milk
3 tablespoons cornstarch
1 1/2 cups evaporated skim milk
1/4 teaspoon liquid smoke
Crushed pink peppercorns — (optional)
Snipped fresh thyme — (optional)

Instructions:
Drain the clams, reserving the juices. If necessary, add enough water to the clam juice to make 1 cup.

In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the potatoes are tender. Using the back of a fork, slightly mash the potatoes against the side of the saucepan.

In a small bowl, stir together the 1% milk and cornstarch. Add the cornstarch mixture, evaporated skim milk and liquid smoke to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in the clams. Return to a boil, then reduce the heat. Cook for 1 minute, stirring frequently. If desired, garnish with the peppercorns and thyme.

Nutritional Analysis:
Calories: 259; Fat: 2 grams (8% of calories); Cholesterol: 40 milligrams; Fiber (grams) 3.2.

From: http://www.livinglowfat.com/recipebox/
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/

Ingredients:
1 package white or yellow cake mix
1/4 cup vegetable oil
3 egg whites
1/2 cup kirsch, sherry or Grand Marnier
20 ounces fresh raspberries
16 ounces fresh peach slices
2 packages sugar-free instant vanilla pudding
4 cups skim milk
1 1/4 cups light non-dairy whipped topping
1/4 cup toasted almonds

Instructions:
According to package directions, prepare cake mix and bake in a 17- by 11-inch pan. Remove cake from oven and pour liqueur over warm cake.

Cool.

Cut into 1-inch squares and place in serving bowls . Add raspberries and sliced peaches. Prepare pudding and pour over fruit and cake. Chill for several hours. Do not stir or mix.

When ready to serve, top with whipped cream and sprinkle with almonds.

This recipe yields 20 servings.

Nutritional Analysis:
Calories 215; Fat (grams) 7; Percent calories from fat 29; Percent polyunsaturated 13; Percent saturated 3; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 332; Protein (grams) 4; Carbohydrate (grams) 34; Fiber (grams) 2.

From: http://www.livinglowfat.com/recipebox/
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/

Ingredients:
24 small new potatoes
1/2 teaspoon sage
1/4 cup freshly-grated Parmesan cheese

Instructions:
Place potatoes into a steamer. Sprinkle them with sage and steam until tender. Place into a serving bowl and toss with freshly grated Parmesan cheese.

Nutritional Analysis:
Calories 250; Fat (grams) 2; Percent calories from fat 7; Percent polyunsaturated 1; Percent saturated 4; Percent monounsaturated 2; Cholesterol (milligrams) 3; Sodium (milligrams) 95; Protein (grams) 6; Carbohydrate (grams) 51; Fiber (grams) 4.

From: http://www.livinglowfat.com/recipebox/
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/

Ingredients:
1 3/4 cups quick-cooking oatmeal
1 cup all-purpose flour
2 tablespoons nonfat dry milk
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup light brown sugar - (firmly packed)
1/4 cup unsalted stick margarine
1 egg white
1/2 cup skim milk
3/4 cup raisins
1 teaspoon vanilla

Instructions:
Arrange the oven racks to divide the oven into thirds; preheat the oven to 375 degrees. Spray 2 nonstick baking sheets with nonstick cooking spray.

In a large bowl, combine the oatmeal, flour, dry milk, baking powder, cinnamon and salt.

In another large bowl, with an electric mixer at high speed, beat the sugar, margarine and egg white until light and fluffy. With the mixer at low speed, alternately add the skim milk and the flour mixture with the raisins and vanilla; stir until just combined (do not overmix).

Drop the dough by tablespoons onto the baking sheets, making 24 cookies. Bake until golden, about 15 minutes. Cool completely on a rack; store in an airtight container for 3 to 4 days.

Nutritional Analysis:
95 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 52 mg Sodium, 17 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 34 mg Calcium.

From: http://www.livinglowfat.com/recipebox/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

Ingredients:
4 boneless skinless turkey cutlets - — (3 oz ea)
3 tablespoons fat-free Italian salad dressing
2 celery stalks — sliced
2 onions — chopped
1 package herb-seasoned stuffing mix - (8 oz)
2 apples — cored and diced
1/4 cup raisins

Instructions:
In a gallon-size sealable plastic bag, combine the turkey and salad dressing. Seal the bag, squeezing out the air; turn to coat the turkey. Refrigerate at least 2 hours or overnight, turning the bag occasionally.

Preheat the oven to 350 degrees. Spray a 12- by 8-inch baking pan with nonstick cooking spray.

Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the turkey and marinade; cook until lightly browned, about 3 minutes on each side.

Transfer to a plate.

Spray the same saucepan with more nonstick cooking spray. Add the celery and onions; saute until softened, about 5 minutes. Stir in the stuffing mix, apples, raisins, and 1 1/2 cups hot water. Transfer to the pan and top with the turkey. Bake, covered, 15 minutes. Uncover and bake until heated through, about 5 minutes longer.

Nutritional Analysis:
400 Calories, 4 g Total Fat, 0 g Saturated Fat, 53 mg Cholesterol, 986 mg Sodium, 64 g Total Carbohydrate, 3 g Dietary Fiber, 28 g Protein, 111 mg Calcium.

From: http://www.livinglowfat.com/recipebox/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

Thanksgiving recipes, Egg Nog, Lowfat Thanksgiving Recipes, Holiday Drinks, Holiday recipes

Ingredients:
2 slices reduced-calorie rye bread — toasted
1 teaspoon Dijon mustard
1 thin deli ham slice — halved
3 tablespoons shredded Gruyere cheese
2 tablespoons drained rinsed sauerkraut

Instructions:
Preheat the broiler.

Spread the toast with the mustard; top each slice evenly with the ham and cheese. Place on a broiler rack and broil 5 inches from the heat, until the cheese is melted, about 1 minute.

Meanwhile, place the sauerkraut in a small microwavable dish; microwave, covered, on High until heated through, about 30 seconds. Top each sandwich with the sauerkraut.

Nutritional Analysis:
234 Calories, 109 Total Fat, 5 g Saturated Fat, 38 mg Cholesterol, 894 mg Sodium, 20 g Total Carbohydrate, 0 g Dietary Fiber, 17 g Protein, 257 mg Calcium.

From: http://www.livinglowfat.com/recipebox/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

Ingredients:
1 pound lump crabmeat
= (or two 6-oz cans crab meat, drained)
1/3 cup fat-free mayonnaise
1/4 cup water-packed roasted red peppers — minced
2 teaspoons Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon freshly-ground black pepper
4 slices pumpernickel bread
3 ounces low-fat Swiss cheese (four 3/4-oz slices)

Instructions:
Preheat broiler.

Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to combine. Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese.

Broil until cheese is golden and bubbly, about 1 to 2 minutes.

Nutritional Analysis: 197 Calories; 2g Fat (10.9% calories from fat); 23g Protein; 19g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 977mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

From: http://www.livinglowfat.com/recipebox/
Source: Weight Watchers, provided by http://www.madsrecipes.com/