Seasonings can bring out the best in foods. That's why our
48-calorie, cholesterol- free side dish flavored with a little
garlic, oregano, pepper and lemon, tastes so good! This recipe
is ready to serve in just 15 minutes to prepare and adds some
nice color to our meal.

On Thanksgiving we kind of turn the other cheek on the calories.
We're already heavy into the holiday planning It's never too
early to get your Thanksgiving menu put together so you have
your shopping done as far ahead as possible. We are fortunate
to have the whole family at our place this year and I'm
excited to mix some good old recipes with some new and some
shared by the family. Starters is the turkey and I have some
great pre-purchase tips below. Before you do anything make
sure you even have room in the freezer or fridge we made that
mistake once lol!

Enjoy!

Marzee
Email Me



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RECIPE: LEMON ZUCCHINI-SQUASH SAUTE

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INGREDIENTS:
1 tablespoon olive oil
2 med. zucchini, 1 pound cut lengthwise into quarters,
then into 1 ½ inch pieces-about 2 cups
2 yellow squash, 1 pound cut diagonally into ¼ in slices -2 cups
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon grated lemon zest

DIRECTIONS:
In large nonstick skillet heat oil over medium-high heat. Add
next 6 ingredients and cook about 6 minutes or until tender,
stirring occasionally. Stir in juice and zest, remove from heat.

YIELD: 6 servings




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EARLY TURKEY PLANNING TIPS:

When buying a turkey, allow 1 pound per adult serving if the
bird weighs 12 pounds or less. For larger turkeys, count on
3/4 pound for each serving. If you want leftovers, buy a bird
that's 2 to 4 pounds larger than the size you'll need for
serving.

Although not all turkeys are labeled indicating whether the
bird is a hen or tom, select a hen turkey if you want more
white meat and a tom if you want more dark meat. Also check
for the "sell by" date on the label of a fresh turkey. This
date is the last day the turkey should be sold by the retailer.
The unopened turkey should maintain its quality and be safe to
use for one or two days after the "sell by" date.

If you buy a frozen turkey, look for packaging that is clean,
undamaged, and frost-free. Allow plenty of time to thaw a
frozen turkey. For a whole frozen turkey, leave the bird in
its wrapping and place it on a tray in the refrigerator. Plan
on at least 24 hours for every 5 pounds and don't count the
day you'll roast the bird. (Once thawed, turkeys will keep
one or two days in the refrigerator.)