Twice Baked Sweet Potatoes with Ricotta

Servings

Servings Per Recipe: 6

Ingredients

• 3 medium sweet potatoes
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 1/2 cup fat-free ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon brown sugar
• 1/4 cup grated Parmesan cheese
• 2 1/2 tablespoons chopped fresh sage

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
3. Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
4. Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
5. Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
6. Bake until heated through, about 30 minutes.

Nutritional Information

Amount Per Serving: Calories: 184, Total Fat: 2.4 g, Cholesterol: 7mg, Sodium: 214 mg, Total Carbs: 34.6 g, Dietary Fiber: 3.6, Protein: 5.7 g

Quinoa Turkey Stuffing

Servings

Servings Per Recipe: 8

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 2 apples - peeled, cored, and chopped
• 1/4 cup pine nuts
• 1/3 cup raisins
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons poultry seasoning

Directions

1. Place the quinoa and water in a large, microwave-safe bowl; cover. Cook on HIGH for 20 minutes.
2. Stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa.
3. Pack lightly into uncooked turkey. Roast turkey as directed.

Nutritional Information

Amount Per Serving: Calories: 169, Total Fat: 3.8 g, Cholesterol: 0mg, Sodium: 301 mg, Total Carbs: 30.5 g, Dietary Fiber: 3.9, Protein: 6.1 g

Pineapple Cranberry Relish

Servings

Servings Per Recipe: 10

Ingredients

• 1 (20 ounce) can crushed pineapple, drained
• 2 (16 ounce) cans whole cranberry sauce
• 1/2 cup chopped walnuts
• 1 (16 ounce) package frozen strawberries, thawed and drained

Directions

1. In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

Nutritional Information

Amount Per Serving: Calories: 211, Total Fat: 4 g, Cholesterol: 0mg, Sodium: 25 mg, Total Carbs: 44.7 g, Dietary Fiber: 3.6, Protein: 1.6 g

Pumpkin Chiffon Pie

Servings

Servings Per Recipe: 8

Ingredients

• 2 3/4 cups nonfat milk
• 2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (9 inch) reduced fat graham cracker pie crust

Directions

1. In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.

Nutritional Information

Amount Per Serving: Calories: 174, Total Fat: 3.9 g, Cholesterol: 2mg, Sodium: 694 mg, Total Carbs: 30.9 g, Dietary Fiber: 1.9, Protein: 4.6 g