My Lighter Thanksgiving Dinner

This is the first year that I have spent Thanksgiving on Weight Watchers compare this menu to last years. Huge difference!

Turkey and Gravy
Mashed Potatoes
Reduced Fat Crescent Rolls
Cranberry Sauce

Green Bean Dressing Casserole
1 can French style green beans
1 box Stove Top Stuffing(don't add anything to it)
1 can 98% Fat Free Cream of Chicken Soup
Mix all ingredients and place in an 8 X 8 pan Cook in a 350 degree oven for 25 minutes.
9 Weight Watcher points for the whole pan.

Green Beans- I just use canned green beans and add a chopped onion and salt and pepper and bring to a boil and then lower the heat and cook for about 30 minutes.

Broccoli Casserole
2 (20 oz) bags frozen broccoli, thawed, cooked and drained
2 cups fat free sour cream
1 pkg. dry onion soup mix
3/4 cup fat free shredded cheddar cheese
1 can mushrooms, drained (optional)
Spray 1 quart casserole with non stick spray. Mix broccoli, sour cream and onion soup mix and mushrooms if you choose to use. Spread in pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
6 servings at 2 Weight Watchers points each

Traditional Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray 2 cups miniature marshmallows Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Yield: 16 servings
CALORIES 186 FAT 5.5g FIBER 2.5g

Corn Fritter Casserole
3 Tbsp butter
3 egg whites
8 oz fat free cream cheese, softened
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1 box Jiffy Corn Muffin Mix
15 1/4 oz can sweet corn
15 1/4 oz cream-style corn
salt and pepper to taste
Preheat oven to 375. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper and salt, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375 for 50 minutes or until a wooden pick inserted in center comes out clean.
Serves 9 (2/3 cup each)
250 Calories, 8g Fat, 2g Fiber

Crustless Pumpkin Pie
1 (15 oz) can pumpkin
1 can evaporated skim milk (12 oz.)
2 egg whites
1/2 tsp salt
2 tsp pumpkin spice (1 tsp cinnamon, 1/2 ginger, 1/4 cloves)
1 tsp vanilla
2/3 cup Splenda or sugar to taste
Combine all and beat until smooth. Pour into pie plate. Bake 400 deg 15 minutes and then 325 for 45 or until a knife inserted comes out clean.
Top with a little fat free cool whip for even more of a treat.
Counts as a vegetable serving and high in fiber.
Makes 8 servings at 1 Weight Watchers Point Each

Fall Pumpkin Eclair Cake (compare to this)
Serves 9
1 small box FF SF instant cheesecake pudding made with 1 1/2 cups FF milk
1 small box FF SF instant butterscotch pudding made with 1 1/2 cups FF milk
½ cup canned pumpkin, NOT pumpkin pie mix
2 tsp pumpkin pie spice
1 sleeve FF saltines or you can use 24 Low-fat Graham Crackers
1 large (12 oz) container FF cool whip
Mix cheesecake flavor pudding with 1 ½ cups FF milk and ½ cup cool whip. Line 8" square pan with 1/3 of crackers. Add layer of pudding and another layer of crackers. Mix butterscotch pudding with milk, pumpkin, and spice. Spread on crackers then add final layer of crackers. Refrigerate 6 hours or more. Remove from refrigerator before serving and top pie with cool whip.