1 boneless turkey breast

Prepare the stuffing.  Combine in a bowl:
10 oz. frozen spinach, thawed, squeeze the water out
2 ounces of blue, feta, or fresh grated parmesan cheese
¼ cup chopped green onions
1 Tbsp. Dried Italian seasoning blend
1 Tbsp. prepared mustard (I like Dijon or whole grain German style)
Black pepper to taste and paprika

Heat oven to 350.
Get a meat mallet and pound out the turkey breast.
Place the stuffing on the breast.
Roll it up and tie off with butchers string or unwaxed dental floss.
Place in a roasting dish, cover, and roast for 1 – 1 ½ hours.
Depending upon size of the turkey breast, you may need to adjust this so:
Check temperature with a meat thermometer (a must).
180 is usually the recommended temperature for poultry.
However, you may prefer to remove it from the oven between 160-175.
Let stand 10-20 minutes so juices will stay with the turkey.
It will continue to cook a few degrees also.
Slice and enjoy!  Makes 7 – 14 servings (3-6 oz. serving sizes).

There is also a recipe for Roasted Duck and Oyster stuffing in the cookbook, along with a Turkey salad for the day after Thanksgiving.

Acorn Squash with Cranberry Filling – Very Festive!

4 acorn squash (each squash serves 4)
Cranberry sauce

Cut acorn squashes in half, place in a baking dish with some water.
Bake at 350 for 30 – 40 minutes, until they soften up.

Prepare fresh cranberry salad/relish as per the package directions – but cut back on the sugar.

Spoon cranberry mix into the cavity of each cooked acorn squash (you can quarter the squashes, then fill).

There is also a green bean recipe and an easy broccoli recipe in the Thanksgiving section of the cookbook.

Enough cauliflower for all
1 can of white beans
1 Tbsp – ¼ c of extra virgin olive oil
Parmesan cheese to taste
Skim milk or soymilk to blend
Fat free sour cream to blend and add creaminess
1-2 Tbsp of garlic powder to taste
Provolone cheese to taste
Chopped fresh parsley
White pepper to taste
Salt to taste

Microwave cauliflower.  Combine cauliflower and other ingredients in a pot.  Cook over the stovetop on low while

smashing.  Remove from heat and blend ingredients.  Sprinkle parmesan and extra parsley on

top.  They will like this better than the high glycemic index (high carb) white potatoes.  Plus, this

dish is full of nutrients and fiber.  Your body will thank you.

There is also a Sweet Potato au Gratin recipe in the cookbook.


David’s Grand Prize Winning Holiday Pumpkin Pudding Cheesecake!

2 – 8 oz packages of fat free cream cheese
½ cup sugar
2 eggs
32 oz can of pumpkin (plain pumpkin – not the mix)
1 large box of vanilla pudding mix
1 Tbsp cinnamon
1 tsp nutmeg

Simple and quick pie crust: 6 low fat cinnamon graham crackers – crush by hand, spread out

over bottom of your baking dish.

Preheat oven to 425.
Blend the ingredients in the order listed.
Pour into the baking dish (springform pan) on top of the graham crackers.
Put in oven - After 15 minutes, reduce heat to 350.
Bake until set, 30 – 40 minutes.
Cool down completely before slicing, sets well in the fridge. Easy, delicious, and award winning!

There are many other tasty desserts and snacks in the FIF Cookbook for all Seasons.  Enjoy!

If you already haven't, please read my recommendations for the upcoming Holiday Season in Keeping the Weight off.

Happy Thanksgiving!
-David