Caramelized Sweet Potatoes with Pecans

Ok, I absolutely love my aunt's "really bad for you" sweet potato casserole every Thanksgiving, I'm happy to say that after making this recipe today, I'm officially retiring the old casserole, sorry aunt Maria! I got this from a weight watchers magazine, Holy yummo!

Ingredients:

3(10oz) sweet potatoes, peeled and sliced into scant 1/2 inch rounds
1 tbsp unsalted butter, melted
1 navel orange
1 tbsp packed brown sugar mixed with splenda
1/4 tsp salt
1/4 tsp ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Directions:

1 Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
2 Toss potatoes and butter in a bowl to coat. Spread in single layer on baking sheet (I just used a baking dish). Roast until browned on bottom and tender, about 20 minutes.
3 Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar/splenda mix, salt and ginger in a saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally until mixture is syrupy and reduce by one third. about 5 minutes.
4 Flip potatoes over and brush generously with glaze. Sprinkle with reserved zest and pecans!

Per serving: (2/3 cup) 99 CAL; 3gr FAT; 1gr SAT FAT; 0gr TR FAT, 4mg CHO; 174 mg SOD; 17 gr CARB; 2gr FIB; 2 gr PRO; (2 points)

Quinoa Stuffed Turkey Breast

I can't believe it's not potato pie

Still researching some better for you classic Thanksgiving recipes, this one came from Hungry girl, and it tastes really good. I know that the marshmallows are not part of the "clean eating" so you could exclude them, but they do add a great taste and it's a small amount! I hope you enjoy!

	HG’s I Can't Believe It's Not Sweet Potato Pie
	Get Squashed!
	This one's an instant classic, people.  We promise. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic.  And it tastes EXACTLY like the real thing (yes, EXACTLY).  Now THAT'S something to be thankful for!  Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend. Ingredients:  1 large butternut squash (large enough to yield 2 cups mashed flesh) 1/2 cup egg substitute 1/3 cup light vanilla soymilk  1/3 cup sugar-free maple syrup 1 tsp. cinnamon 1/4 cup SPLENDA; Granular 1 tsp. vanilla extract 2/3 cup miniature marshmallows Directions: Preheat oven to 350 degrees.  Peel squash and cut into large chunks (removing seeds).  Fill a large, microwave-safe dish with a half an inch of water.  Place squash into dish and cover with plastic wrap.  Microwave for approximately 8 minutes (and drain).  Squash should be tender enough to mash, but not fully cooked.  With a potato masher, food processor or fork, mash squash.  Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.  Add all ingredients except for marshmallows.  Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.  Allow to cook for 45 – 50 minutes.  Remove from oven, and disperse marshmallows over top of pie.  Return to oven for 5 minutes, until marshmallows begin to brown.  Allow to cool.  Serves 4.
	Serving Size: 1/4 recipe; approx. 2/3 cup Calories: 110 Fat: <0.5g Sodium: 115mg Carbs: 25g Fiber: 1.5g Sugars: 7.5g Protein: 5g *2 Points

Wayne's Pumpkin Smash

This is a GREAT recipe for Thanksgiving! You could use this instead of the traditional pumpkin pie. And the best part it is D'lish! Enjoy it! 

Wayne's Pumpkin Smash
PER SERVING (1 piece, 1/9th of recipe): 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein




Ingredients:One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees.
Combine all ingredients in a bowl, and mix thoroughly.
Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.
Serve and enjoy!
MAKES 9 SERVINGS
There it is -- hope you love it! BTW, store leftovers in the fridge... if you have any!

Rawsome Caramel Apples

I stumbled on this naturalistic site, and fell in love! This recipe has no processed sugar and it tastes delicious! No need to feel deprived if you're dieting, there are always alternatives! Enjoy it!

Rawsome Caramel Apples!
6 organic apples
2 cups dates soaked in 1 cup water, and mashed down
2 tablespoons raw tahini
1 teaspoon vanilla extract
1 tiny pinch Celtic salt
2 cups walnuts, almonds, hazelnuts or other nut of your choice
Pulse the nuts in a food processor and transfer to a bowl.
Poke a chopstick through 6 apples.
In a food processor, blend till smooth, the soaked dates, vanilla and salt.
Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator. Enjoy this October delight!


Read more: http://www.care2.com/greenliving/healthy-caramel-apples.html?page=2#ixzz124vYEuJn