Shake up tradition and slash the fat by serving any frozen pie from your grocers freezer. Flavors run the gamut, however read labels and purchase those with low fat grams that hover around 5 per serving and no more than 250 calories a slice.
Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated. Meanwhile, heat one tablespoon of oil in a Dutch oven or large straight-sided skillet over medium heat. Add liver and cook, stirring once or twice until browned (about two minutes).
• Save it safely. Remove turkey from the bone and store in airtight containers or freezer-safe bags. For best quality, frozen turkey should be used within 6 months. Tip: Freeze shredded, sliced or cubed turkey in individual portions. When using, reheat only. Overcook it and it will be dry.
Jennipher Walters is the CEO and co-founder of the healthy living websites FitBottomedGirls.com and FitBottomedMamas.com. A certified personal trainer, lifestyle and weight management coach and group exercise instructor, she also holds an MA in health journalism and regularly writes about all things fitness and wellness for various online publications.
3. Use Fresh or frozen green beans instead of canned in your green bean casserole. Replace the fried canned onion rings with roasted sliced almonds (available near the fresh lettuce in your grocer or baking aisle).
Preparation: Preheat oven to 400 degrees and arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat. Cover and bake the sweet potatoes for 15 minutes. Uncover stir (every 15 minutes) until tender and starting to brown (45 to 50 minutes more).