Thanksgiving Dinner

Can it really be time to be thinking about Thanksgiving dinner already? Seems like I just took down the Christmas lights and its time to put them back up again! Well, like it or not, it is that time of year when we get busy with the holidays and all the preparations that go with them. I’m often asked about what we do for Thanksgiving Dinner. There will be a real turkey for the meat eaters who join us and of course again this year we will be having one of my favorite meals, Stuffed Pumpkin. In fact, Marilyn made one last night – ohhhhhhhhhhh soooooooo gooooooood!!!!!!!!!!!!!!

Thanksgiving and the holidays do not have to be a time of weight gain. In fact, most Slender For Life™ clients continue to lose weight right through the holidays. Tribal feasts like Thanksgiving are perfect meals for eating healthy. You can celebrate the bountiful harvest with squash, yams, green beans, potatoes (I love the little blue potatoes), salad and …… I am getting hungry just thinking about it! You can make all of these vegetables fat free and they are delicious! Here is the recipe for Stuffed Pumpkin:

Stuffed Pumpkin

Stuffed Pumpkin is a center piece of Roger and Marilyn Moore’s Thanksgiving Dinner

Sauce

1 cup apricot nectar
½ teaspoon ground ginger
1/8 teaspoon ground coriander
Stir together and set aside. Heat and pour over pumpkin and dressing when serving.

Stuffing

1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
parsley
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
2 to 3 cups whole wheat bread cubes

To prepare stuffing: Sauté the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes. Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend. Stir in the bread cubes.

You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.

I also have substituted 2 cups of wild rice, and used half of the bread crumbs.

Pumpkin

1 medium pumpkin

Cut off the top of the pumpkin and save for a cover. Clean out seeds and string portion Place bread stuffing inside, cover with top of pumpkin. Place in a large roasting pan with 1 inch of water covering the bottom of pan. Bake at 350º for 1 ½ hours or until pumpkin can be pierced with a fork.

NOTE:

You may also use any of the following: Two medium acorn squash cut in half, butternut squash, cut in half, or banana or Hubbard squash. Instead of bread stuffing, you can use wild rice.

Be sure to check out the more that 14,000 free recipes at Slender For Life™.

The Stuffed Pumpkin looks beautiful when it comes out of the oven a golden brown. I’ve learned that we need to make 2 of them. One that gets served at Thanksgiving dinner and another one that gets set aside as left overs. When we made the mistake of only making one, it was all gone by the time everybody left. IT IS THAT GOOD!

Slender For Life™ clients learn hypnosis for weight loss so that they can easily go through the holidays and continue to lose weight. The holidays are a perfect time to start a weight loss program. Most Americans are going to gain weight between now and January 3. Why not do the holidays differently this year?

Check out Slender For Life™ and call (206) 903-1232 or email for your free consultation.

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