What are your Thanksgiving plans? === not set yet.
Are you going out of town to spend the holiday with family & friends or are you going to host the dinner this year? === Stay local. We usually host the local family dinner but... BIL is newly remarried and she has a large local family so they may decide to go to her family for the meal.
How big is your guest list? === the guest list is family only and that is usually only three people (four now that BIL is married) besides DH and I
Do you change your decor, buy a beautiful center piece & use your best china? === my good china, yes. Otherwise, the decor change is removin the bills from teh dining room table!
What kind of dinner do you have / serve? Is it the traditional turkey, stuffing, mashed potatoes & gravy, green bean casserole, dinner rolls, pumpkin pie or do you shake things up? === tradtional with a twist (I try to do as much as I can to increase the whole grains)
Do you buy a fresh / frozen turkey, bake / fry your turkey, stuff your turkey? === usually frozen which takes WEEKS to thaw, roast it unstufffed (two stuffings/dressings on the side: bread stuffing, one with oysters, the other without; maybe a third: brown rice and fruit, nuts which I tried last year and EVERYONE liked enough to ask for it for Christmas dinner...)
Would you like to share 1 of your favorite recipes with us? === here is a low fat pumpkin pie that our insurance company recently published in their newsletter. I'll see if I can get DH to try it in lieu of his usual pie recipe (which is in his head and never the same year to year):
Preheat oven to 425°F
Crust:
1 c quick cooking oats
1/4 c whole wheat flour
1/4 c ground almonds
2 Tbsp brown sugar
1/4 tsp salt
3 Tbsp vegetable oil
1 Tbsp. water
Mix oats, flur almonds, sugar and salt in small mixing bowl. Blend oil and water in measuring cup with fork or small whisk until as mixed as possible. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to make the mixtre hold together. Press int a 9"-pie pan and bake for 8-10 minutes or until light brown.
Turn down oven to 350°F
Filling:
1/4 c brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg, beaten
4 tsp vanilla
1 cup canned pumpkin
2/3 c skimmed milk
Mix sugar, cinnamon, nutmeg and salt in a bowl. Add egg and villa and mix to blend. Add pumpkin and milk and stir to combine. Pour into prepared pie shell and bake 45 minutes, or until knife inserted near the center comes out clean.
Nutrition Info for 1/9 of the 9"-pie:
Calories 169
Total fat 7g (Saturated fat 1 g)
Cholesterol 24 mg
Sodium 207 mg
Carbohydrate 22 g (Total fiber 3 g)
Protein 5 g
Potassium 223 mg
What makes Thanksgiving special to you? Please share your favorite memories with us! === it's all in the food and the football. When I was a kid (grade school), our high school payed their arch rivals on Thanksgiving morning and Dad took us kids to the game while Mom cooked!
Do you get up before the sun rises and shop until you drop on Black Friday? === NEVER!
