Hi, everyone! First, I want to tell you, being it's Thanksgiving, that I am SO THANKFUL for your business and your trust in me. It has been such an exciting year, and so many of you have made big changes that I really feel like I'm making a difference in this wild world. Thank you so much for allowing me to be a part of your lives.

With that said, I'd like to put together a Thanksgiving Dinner plan for you to use, it you like. I'll add lean, low-fat and low-sugar recipes for you to cook, if you're so inclined. If you are going out or going to someone else's house, remember to enjoy yourself, but start eating as soon as you get up, and eat every few hours so that you don't gorge yourself at dinner.

Jerk Turkey With Cranberry-Habanero Salsa!
Spice is a fat-burner!

Marinade:
1/2 c sliced green onions
2 T ground allspice
2 T fresh or 2t dried thyme
2 T fresh lime juice
2 T vegetable oil
1 T lite soy sauce
1 T honey
1 1/2 t grated ginger
1 1/2 t black pepper
3/4 t salt
3/4 t Worcestershire sauce
1/2 t ground nutmeg
1/2 t ground cinnamon
1/2 t habanero hot pepper sauce
1/4 t ground cloves
2 garlic cloves, minced
1 habanero pepper

Turkey:
12 2 oz turkey cutlets
1 1/2 t Jamaican jerk seasoning
1 T vegetable oil
Cranberry Habanero Salsa

1. Combine 1st 17 ingredients in a blender or food processor, and process until mixture forms a paste, divide mixture in half, reserving 1/4 cup for another use.
2. To prepare turkey, combine 1/4 cup marinade, cutlets and jerk seasoning in a zip-top-plastic bag, seal and toss well to coat. Marinate 4 hours or overnight, turning occasionally.
3. Remove cutlets from fridge and bag, and discard marinade. Heat 1t oil in large nonstick skillet over medium-high heat. Add 4 cutlets, and saute' for 1 minute on each side or until done. Repeat procedure on all cutlets. Serve with cranberry habanero salsa.

Salsa:
1 1/2 c cranberries
3 T thinly sliced green onions
2 T fresh orange juice
2 T honey
1 T water
1 T finely chopped green bell pepper
1 T chopped fresh cilantro
1 t sugar
1/8 t salt
1/2 habanero papper
Dash of pepper

1. To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chpped. Combin berries, onoins, and remaining ingredients in a small bowl. Cover and refrigerate.
316 calories, 8g fat (1.8g sat), 40.7g protein.


Fruit and Nut Bread
1/2 c quick-cooking oats
1 1/4 c fat-free buttermilk
1 1/2 c whole-wheat flour
1/2 c light brown sugar
1 t baking powder
1 t baking soda
2 t vanilla extract
1/2 c dried cranberries
1/4 c chopped pecans
Nonstick cooking spray

Combine oats and butterminlk,. Mix and set aside. Combine flour, brown sugar, baking powder and baking soda in a large bowl and mix well, pressin gout any lumps. Add the buttermilk mixture and vanilla to the flour mixture and stir just until moistened. Fold in the fruts and juts. Spread the batter in an 8x4 inch loaf pan coated with cooking spparay Bake at 325 debrees F for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven and let sit for 10 minutes. Cool before slicing.
Makes 16 slices. Per slice: 100 calories, 3g protein, 18g carbs, 2g fat.


Wild Rice with Cranberry Pine Nuts
2 T olive oil
2 cloves minced garlic
1 c fresh Oyster or Shiitake mushrooms, chopped
1 c mixed frozen vegies
4 1/2 c cooked wild rice, cooled
3/4 c freshly squeezed orange juice
1/2 c dried cranberries
salt and pepper to taste
1/4 cup pine nuts or sliced almonds, toasted
2 T fresh basil, minced

Preheat oven to 325. Heat oil in a large nonstick skillet. Add the garlic, saute until fragrant, about 30 seconds. Add mushrooms, saute' for 1 minute. Add frozen vegies, cook and stir until tender, about 2 mins. Stir in rice, orange juice and cranberries, salt and pepper. Toss to mix well.
Spray a 13x9 baking dish, pour the rice mixture into the dish, cover with foil and bake until heated through and the liquid evaporates, about 15 minutes. Garnish with pine nuts and basil before serving.
Per (serving spoon) serving, 507 cals , 12g fat (2g sat), 94 carbs, 0g protein.
These are good, fresh, vegie carbs and not to be worried about. However, for a lower-carb/calorie option, use 1/2 the wild rice and fresh cranberries instead of dried.

Vanilla Sweet Potatoes:
2 pounds sweet potatoes
3/4 cup low-fat milk
1/4 c packed brown sugar
2 T vanilla extract
2 T softened margarine or butter

1. Pierce potatoes with a fork and arrange in a circle in a microwave oven. Microwave on HIGH 10 mins or utnil tender, rearranging potatoes after 5 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash. Combine with milk and remaining ingredients. Place in a 1-quart casserole; cover and microwave on MEDIUM for 7 minutes or until thoroughly heated.
Yields 6 2/3 cup servings, 241 cals, 4.6g fat (s.7g sat), 3.5g protein, 44.6g carbs.

Dessert: Cranberry Cow
8 oz 100% pure cranberry juice
4 oz (1 scoop) fat-free vanilla frozen yogurt
In a blender, mix the crabnerry juice and yogurt until yogurt is slightly melted and you have a thick, creamy shake. Serve immediately.
Makes 1 serving. 260 cals, 4g protein, 16g carbs, 0g fat.

Note, one serving of each will bring you to about 1,450 calories. Your best bet? Eat 1/4 portions of each, bringing your meal total to ~365 calories. Then eat 1-2 more times later in the day, and save a portion for the next day!