Simple Thanksgiving Swaps

The holidays are a time to get together with family and friends. However, the focus of our holidays usually revolves mainly around the food we are serving. And, with the average Thanksgiving meal (turkey, stuffing, candied yams, cranberry sauce and pumpkin pie) totaling more than 2,500 calories, it is no wonder why the average American will gain between 9-11 pounds from Thanksgiving to New Years. This year, I have some easy Thanksgiving swaps that will save you hundreds of calories.

1. Easy Pan Gravy:

This pan gravy removes the fat from the pan juices, saving you over 100 calories per 1/4 cup traditional gravy. Combine in a medium sauce pan over medium-high heat, 1 Tablespoon olive oil and 2 Tablespoons flour. Whisk constantly until the flour mixture turns golden brown, about two minutes. Next, add 1 cup of fat-free chicken stock and 1 cup pan juices (that have been skimmed of the fat). Continue stirring until gravy comes to a full boil and thickens.

2. Sweet Potato Souffle:

I save calories from the traditional sweet potato souffle by using egg beaters and a small tin of crushed pineapple for sweetness instead of sugar. I also top it with a high fiber cereal, such as Kellogg's All-Bran Buds mixed with 1 teaspoon cinnamon and a packet of Splenda for a crunchy topping.

3. Spruced Up Stuffing:

I give your regular stuffing recipe a boost by using Thomas' English Muffins Light Multigrain instead of bread. Each muffin has only 100 calories and provides you with 8g of fiber. I add egg beaters, low calorie butter spread and lots of vegetables for a crunch factor (water chestnuts, mushrooms, celery, shredded carrot).

4. Cranberry Sauce:

You are going to love this cranberry sauce, it is easy to prepare and so delicious! You save nearly 300 calories by using whole cranberries, Splenda and frozen berries. Once you try this recipe, you will never go back to canned cranberry sauce!

Ingredients:

• 1 (10-oz.) bag whole cranberries
• 1 cup of water
• 1 cup Splenda
• 1 tablespoon orange zest
• 1 (10-oz bag) frozen blueberries or strawberries (defrosted)

Directions:

1. Place cranberries, water, Splenda, and orange zest in a medium-sized pot.
2. Bring to a boil, lower heat and simmer for about 10 minutes.
3. Remove the pot from the stove and add blueberries.
4. Place in a container and chill in the refrigerator.

Serves: 4

Nutrition Content (per serving: 1/2 cup serving):

57 Calories, 0g fat, 0g saturated fat, 14g carbohydrate, 3g fiber, 0.5g protein, 1mg sodium

Readers, I would love to hear from you! Please send me your most favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.

Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us an e-mail at reciperehab [AT] thatsfit [DOT] com.