Planning My Thanksgiving Hearth: Day Six

Today I'm going to share with you a rather unconventional Thanksgiving recipe, but one that's been on my holiday table almost every year of my life. I'm not sure if this is a midwestern thing, or just something my Mom did, but she was really big on cold fruity salads for holidays.  We always had a Waldorf Salad and her beloved "Sour Cream Salad," otherwise known as Ambrosia.  It provides a nice sweet, but not too sweet, element to the otherwise heavy protein and carb-laden menu items.  When Lily was small she would fill half her plate with this, leaving little room for anything else! This is why, in Mom's absence, it will be she who prepares this for us.

Grandma & Lily - 1991

Grandma's Sour Cream Fruit Salad

(Thanksgiving Dinner)

1 8-ounce container sour cream

2 cans mandarin oranges

1 small can crushed pineapple

1 can pears

1 package coconut

1 package small marshmallows

Drain oranges, pineapple and pears; cut pears into small pieces.  Mix sour cream, oranges, pineapple and pears.  Add coconut and marshmallows (as many as you want, just make sure it blends nicely). 

Have a Beauty-Full Day,

Planning My Thanksgiving Hearth: Day Five

Here's a new-to-us recipe for Thanksgiving, once again courtesy of Southern Living magazine.  I love squash of all kinds, and paired with cheese..mm..this one's sure to be a winner! Note the use of low-fat and fat-free ingredients, love it!

 Squash-Rice Casserole
Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too.

Photo courtesy of Southern Living

• YIELD: 8 servings (serving size: 1 cup)

Ingredients

• 8 cups sliced zucchini(about 2 1/2 pounds)
• 1 cup chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 2 cups cooked rice
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1 cup fat-free sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 cup Italian-seasoned breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• Cooking spray

Preparation

Preheat oven to 350°.

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.

Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned.

Nutritional Information

Amount per serving

• Calories: 197
• Calories from fat: 25%
• Fat: 5.5g
• Saturated fat: 2.7g
• Monounsaturated fat: 1.5g
• Polyunsaturated fat: 0.4g
• Protein: 12.7g
• Carbohydrate: 24g
• Fiber: 1.4g
• Cholesterol: 65mg
• Iron: 1.5mg
• Sodium: 623mg
• Calcium: 209mg 
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