Yield: 1 servings
|A VERY LOW-FAT (VLF) THANKSGIVING MEAL|
A VLF Thanksgiving, It can be done. Here's my menu and recipes from last year: MENU ==== BLACK BEAN DIP WITH TORTILLA CHIPS CRUDITES WITH VEGETABLE CREAM CHEESE DIP PUREE OF YELLOW SQUASH SOUP PANMARINO MARINATED ROAST ASPARAGUS & GREEN BEANS WITH GARLIC AND ONIONS TURKEY STUFFING MASHED POTATOES MUSHROOM BRANDY GRAVY PUMPKIN SWIRL CHEESECAKE OH, YEAH, AND THAT BIG BIRD (OPTIONAL) [Remember to eat the breast meat, no skin My trick to remembering how big 3 ounces is: it's about as big as the palm of my hand; your mileage may vary] - - ~ - - - - - - - - - - - - - - - - - - - - - - BLACK BEAN DIP WITH GARLIC ~~~~~~~~~~~~~~~~~~~~~~~~~~ (adapted from December 1993 _Food & Wine_) 1 each 19-oz can black beans, drained & rinsed 2 large garlic cloves, coarsely chopped 2 T coarsely chopped onion 2 T coarsely chopped fresh cilantro, plus additional sprigs for garnish 1 T fresh lime juice 1 small fresh chili pepper (your choice, pick your pain threshold) ¼ tsp. ground cumin ¼ tsp. thyme X salt and freshly ground pepper In a food processor, combine all the ingredients except cilantro sprigs. Add 2T water and process until smooth. Transfer the dip to a serving bowl, garnish with cilantro sprigs, and serve with your favorite fat-free tortilla chips. CRUDITES WITH VEGETABLE CREAM CHEESE DIP ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This doesn't count as a recipe, but slice your favorite veggies into strips, and serve with Alpine Lace flavored fat-free cream cheese of your choice.
I used red & yellow bell peppers, green onions, carrots and mushrooms PUREE OF YELLOW SQUASH SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~~ (adapted from Mollie Katzen's _Still Life with Menu_) 1 pound yellow squash (crookneck) ++ about 6 small ones 2 C chopped onion 2 med. cloves garlic, minced X cooking spray 2 tsp. minced fresh thyme (or ½ t dried) 2 tsp. fresh sage, chopped (or ½ t dried) 1-2 tsp. minced fresh basil (or ½ t dried) 1 tsp. salt 1 T unbleached white flour ½ C dry white wine 2 C skim milk X freshly ground black pepper Submitted By SAM LEFKOWITZ On 10-21-95