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November 15th, 2008
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Healthy Thoughts/Healthy Actions Weight Watchers Newsletter #26 |
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 Hi Everyone!
I just wanted to say a big THANK YOU to all of you who have given me feedback on this newsletter. I love doing it, as I get to use all my creative ideas, but I also love being able to stay connected with you between meetings.
I want to encourage all of you to use this space as a forum. Do you have questions, ideas, photos you'd like to share? Here is the place to do it! Believe it or not, there are over 500 of you getting this little newsletter every 2 weeks. Let's make it the coolest, most interesting and fun newsletter around! I know you all are terrifically creative so help me out and send me your ideas. |
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MEETING TOPICS: LATE NOVEMBER
The week of November 15th we will be having Thanksgiving in the meeting room! Yippee!
And the week of the 22nd we will have one of my very special (only in my meeting) PRODUCT MEETINGS!!! So make sure to save your packages and bring them in to share for this week!
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RECIPES FOR THIS ISSUE
This issue is all about Thanksgiving cooking. I am using the entire issue giving you recipes and ideas for ways to make your holiday meal lighter, healthier and truly delicious.
Here we have 2 ways to make a gorgeous bird. Brined turkey makes it succulent and very juicy, and this recipe is courtesy of Linda in Santa Rosa.
The smoked turkey recipeis from my very funny brother, Danny. It is my favorite part of a holiday meal with my family. Enjoy!
Brined Turkey
Ingredients:
3 gallons water
1 3lb box kosher salt
1/2 cup whole peppercorns
1/3 cup fresh marjoram springs
1/3 cup frest thyme sprigs
1/3 cup fresh sage sprigs
12 bay leaves
1 13lb turkey
Instructions:
1)Stir 3 gallons water and salt in large pot until salt dissolves.
2)Stir in peppercorns and next 4 ingredients.
3)Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours.
4)Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.)
5)Preheat oven to 450°F.
6)Place turkey on rack in large roasting pan. Rub butter lightly over turkey. Sprinkle with salt and pepper.
7)Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours.
8)Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
Smoked Turkey
1)Get some wood chips - Traditional = hickory or mesquite. Non-traditional = applewood, cherrywood.
2)Soak the chips per package instructions (usually approx 15 minutes - use a bucket, or a barrel, ziploc bag ). The bigger the bird, the more chips you'll need.
3)While the chips are soaking, heat a small amount of charcoal (the smaller the better - 4-5 coals is fine) Keep in mind what we're doing here is hot smoking - you want heat, but too much heat will cook the turkey. You will eventually roast the turkey in the oven, so this is just to create a smoky flavor. Pack the chips around the coals.
4)Keep track of time. Anytime raw meat is in the food danger zone (that's between 40-140 degrees) it is out of refridgeration for more than four hours. Sufficient smoking for your turkey won't take longer than 3 hours. So keep it cold until it hits the grill.
5)The grill can be an old-school Texas oil drum or a cheap Weber or even a home-made thing with a wide stainless steel basin, thick wire to hold the coals (coals should avoid direct contact with the base of the cooker), and then a heftier, thicker scrap of mesh metal or what have you to hold the bird.
6)One real key here - the bird is going to cook a bit, and it should smoke a whole lot! THIS IS KEY: keep the heat LOW, very LOW. When people smoke turkeys, and they turn out with very dark brown or black skin, it's due to too much heat. You want just enough heat - you could probably work it with ANY SIZE BIRD with just four or five charcoal briquettes. You keep a small stockpile goin - knowing that charcoal will burn a good 45 minutes, you light a new small stack every 10-15 minutes to have ready. If this bird's a-smokin, ain't nuttin' broken.
7)Smoke the turkey for a good 2-3 hours. 15 minutes before you're done, heat oven to 350 - even 375 - and you have your turkey pan, rack and turkey baster ready and get that bird in the oven. Bake for the time allotted for size and you got yourself smoked turkey heaven! Enjoy!
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THANKSGIVING SIDE DISHES
How to Make a Lighter Stuffing...
1) Use whole grain, lower point breads
2) Use spray oil for sauteeing onions, celery, etc.
3) Use 1/2 the amount of butter, or non at all, subbing out fat free chicken broth.
4) Use lots of fresh herbs to give it a delicious flavor.
5) Use chicken or turkey sausage instead of pork.
How to Make a Core Stuffing...
1) Use brown and wild rice instead of bread
2) Use lots of onions, mushrooms, celery, apples, etc.
3) Use vege burgers, cooked and ground up, as a substitute for sausage (try my favorite: Morningstar Farms Tomato and Basil Pizza Burger: it tastes like Italian sausage!)
How to Make Lighter Potato Dishes...
 1) Roast a combination of Yukon Gold and Sweet Potatoes on a baking pan, with spray oil, fresh rosemary, salt and pepper, at 450 for 20-25 minutes. Very light and flavorful.
2) Make mashed potatoes with chicken broth and non fat yogurt or sour cream instead of butter and milk, using lots of garlic (try Trader Joes frozen garlic squares, and use several cubes!) and lots of fresh herbs.
3) Bake sweet potatoes whole in the oven, instead of the over-the-top marshmallow concoction of years past. Let people put their own toppings (In fact, you could get marshmallow cream for those people who must have that combination at this holiday!)
How to Make Delicious Vegetables Everyone Will Eat!
ROASTED VEGETABLES
Use favorite vegetables such as onions, peppers, mushrooms, squash, brussel sprouts. Chop and arrange in a single layer on a roasting pan sprayed with oil. Spray veges and use salt pepper and fresh herbs such as rosemary, thryme, oergano, etc to taste. Roast at 450 for 20 minutes or until brown.
Green Bean Casserole...a light version!
Ingredients:
2 bags frozen french style green beans
1 can Campbell's 98% Fat Free Cream of Celery Soup
1/2 cup Light Silk Soy Milk
1 can sliced water chestnuts
1 bag Crispy Delites Red Onion Chips, crushed
Directions:
Defrost and thoroughly drain green beans. Draining these is sooo important. Make sure they are dry. Use a towel if you need to! Place half of the dried green beans in a casserole dish (2-3 quart rectangular works best). Mix soup with the soy milk. Spread 1/2 of the soup mixture on top. Lay some sliced water chestnuts on top. Top with remaining green beans, cover again with the rest of the soup mixture and another layer of water chestnuts. Bake in preheated 325 degree oven for 45 minutes. Finally, add crushed onions on top and cook for another 10-15 minutes or so. Serves 8.
***This recipe will rock your holiday world!!!! The key ingredient here is the Crispy Delites Red Onion Chips. You can buy them online at heavenlydietstore.com or yummydelights.com. In a pinch, you can use an ounce of onion-flavored soy crisps instead.
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DESSERTS!!
Secrets of making lower point desserts...
1) Use unsweetened applesauce instead of oil.
2) Substitute ZSweet or Xylitol for sugar.
3) Use part egg beaters or egg whites instead of whole eggs.
4) Use mini chips for cookies so that they go further and you can use less of them.
5) Filo dough or pre-packaged low fat pie crust
Some smart dessert ideas...
1) Baked apples with cinnamon, nutmeg, cloves a few raisins, and a small amount of honey.
2) Fresh strawberries, tangerine slices, pineapple chunks, dipped in melted dark chocolate and frozen with toothpicks.
3) Angelfood cake with fresh strawberries.
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This meeting is building slowly but could use the infusion of new and enthusiastic members. A great location in western Santa Rosa, so much closer to those of you living in points west than the
Farmers Lane locale.
Monday afternoons:
4pm meeting time (3:30 weigh-in).
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CHECK OUT MY WEBSITE
If you are curious about the work I do in Lifecoaching or Weight Counseling, want to check out some upcoming workshops I will be offering, or just have a little more information about me,
here is how to find it:
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