Seriously? Thanksgiving is THIS week? Where had time flown to? BUT- what I do know is that I L.O.V.E. this time of year- the holidays give me the warm and tinglies just thinking of them, and the anticipation of their arrival. What is better than that time of year when it is acceptable to wear boots, sweaters, and eat a hearty soup without being called ‘crazy’ in 70+ degree weather (ie–this weekend here in the Big D of Texas) For serious- girl at Starbucks had on knee high boots, sweater, and longsleeve under said sweater- Ahem, ‘Ma’am.. its a brisk 82 degrees this evening.‘ But I didn’t take a second look, because although the weather is a tad toasty, it is November ;) Personally- the holidays begin November 1st. So, here we are- the week of Turkey Day and I know, if you haven’t already, you will be (hopefully by Thursday!) planning your Thankgiving meal, or the covered dish you are bringing. I’m not one big on the turkey- but more interested in the slew of side dishes. The colorful rainbow of delicious dishes to choose from, I am determine to taste a little bit of everything- and am successful with about 2 tablespoons of each side on my plate! Which could be beneficial- most of those dishes are laden with cheese, butter, cream..cheeeeeese (worth mentioning, twice.) So, I wanted to take the opportunity to provide you with a few that wont sacrifice your ability maintain your waistline for that holiday party outfit or even for the January 1st deadline for starting that ‘diet’. Forget the four letter word and maintain your lifestyle of healthy, smart eating that lasts all year!
This will be one that I’ll be bringing- who doesn’t just LOVE mashed potatoes?! I was inspired by a similar recipe I read on one of my favorite healthy cooking websites and decided to make it much easier, and lower in calories, special for Thanksgiving. Last year I did a series with plenty of side dishes for sampling What dish are you notorious for bringing to the Thanksgiving table?
1 (15oz) can whole kernal golden corn, drained and rinsed
2 pounds red potatoes, quartered
3/4 cup low-fat buttermilk
1/2 cup (2 ounces) smoked gouda cheese, shredded
1/4 cup chopped fresh cilantro
the juice of 1/2 of a fresh lime
3/4 teaspoon salt
1/2 teaspoon ground black pepper
dash (1/8 tsp) cayenne pepper
Place potatoes in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15-20 minutes or until tender. Drain and return potatoes to pan. Add buttermilk and cheese; mash to desired consistency. Reheat 2-4 minutes or until thoroughly heated, stirring. Add corn, cilantro, and remaining ingredients, stirring to combine.
**If you are unable to find pre-shredded cheese, place cheese block in freezer for 15 minutes to harden. Shred as desired. I find it much easier to shred the cheese when it is not as soft. Smoked Mozzarella or Provolone may be used as well, just be sure to choose a pungent cheese for the flavor.