It’s hard to believe that Thanksgiving is just 18 days away! Thanksgiving can be difficult for anyone watching (or not watching) their weight. According to the Calorie Control Council, the average number of calories in Thanksgiving dinner can reach 4,500—along with a heaping helping of 229 grams of fat (source).
What you have to remember is that dieting is about making sacrifices, so eating a traditional thanksgiving dinner may not be your wisest decision if trying to lose weight. Do I love stuffing? You betcha, but the great thing is there are some amazing recipes out there that can give you all of the tastes of thanksgiving without all of the fat and calories.
My dear friend Becky was totally up for a mocksgiving and was ready to tackle some new thanksgiving recipes. Sometimes it can be scary to ask your friends to try something less traditional as you’re working to lose weight, but I’ve had to learn quickly that I’d much rather ask my friends to eat something less fattening than to go off of my diet… and as you’ll see, lighter foods can be incredibly tasty!
Theodore was all for it too!
For dinner Becky and I made Rachael Ray’s Turkey and Stuffing Meatloaf along with a side of mashed potatoes and green beans.
- 2 apples, peeled and cut into small dice
- 1 tablespoon lemon juice
- 2 packs of ground turkey (2.6 pounds total)
- 3-4 ribs of celery, finely chopped
- 1 medium onion, finely chopped
- 1 tablespoon poultry seasoning
- 1 large egg
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 2 cups stuffing mix
Pre-heat the oven to 400ºF.
In a large bowl, add the apples and lemon juice and toss together. Next add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper to the bowl.
In a separate bowl add the stock and the stuffing, allowing the stuffing soak up the liquid. Next add the stuffing to the bowl with the turkey and mix well.
Now Rachael’s recipe states that it serves 4 people… WHICH IS CRAZY. This mixture was enough to fill to loaf tins, so that’s what we did.
Divide the meat mixture into two and add each half to a loaf tin (sprayed with non-stick cooking spray first).
Bake the meatloaves for 60 minutes and enjoy a beer while they cook.
While the meatloaves baked we boiled some potatoes with the skins left on. Once cooked through I added 1/4 cup of fat free half and half, 1/4 cup of sharp cheddar cheese, garlic salt, and pepper.
Becky made these amazing green beans, first cooking 1/2 an onion in a little olive oil. Once the onions are cooked through she added the fresh green beans and sauteed for about 10 minutes. She seasoned the beans with salt, pepper, and garlic powder. Next she added a diced tomato and 2 tbsp of white wine vinegar.
The meatloaves turned out perfectly, taking the full 60 minutes to bake.
When I served the meatloaf, I was able to cut 7 large slices in each loaf. Rachael Ray’s recipe thus serves 7 people, with a serving size of two slices per person, and is 8PP total per serving.
The complete meal was 11PP (8PP for the meatloaf, 2PP for the potatoes, and 1PP for the green beans) and was so incredibly filling!
The meatloaf was to die for and was the perfect combination of turkey and stuffing.
Throw in a little football and it was the perfect mocksgiving.
A huge thank you to Becky for trying something new, supporting me in my diet, and cooking an amazing meal with me.