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A Freckled Foodie Thanksgiving

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Thanksgiving Day, or any holiday for that matter, is always an adventure for our family.  It starts at about 4:30AM, when Momma FF wakes up to put the turkey in the oven.

By the time I woke up around 8am to work out, the table had already been set, the aroma of home cooked specialties filled the air, and the cooking had already been half finished.

This year, Jarid and I ate lunch with his family & then dinner with mine.  It was a good compromise, if you ask me.  I made two new recipes for the event!  I found these healthy mini maple pecan pies over at the Dashing Dish (Katie’s blog is one of my favorites!  Not to mention, she’s SUCH a sweetheart)

 I’m a huge fan of recipes with short ingredients lists.  All I had to do was mix some sugar free maple syrup, egg beaters, and splenda in a dish, break some pecans into small pieces, and fill mini phyllo cups with the mixture.  Bake and voila!

I also made a Hungry-Girl recipe that turned out pretty stinking awesome, if I do say so myself.  You can see it on the right side of my plate…it’s called Crantastic Apple Cornbread Stuffing…which actually, I can’t name mine…because I used raisins instead of sweetened cranberries…Haha.

1/2 cup all-purpose flour (I used whole wheat)
1/3 cup yellow cornmeal
1/4 cup granulated sugar (I used Splenda)
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup canned cream-style corn (I used whole kernel canned corn)
1/3 cup Egg Beaters
1/3 cup 0% Chobani

1 large Fuji apple, cored and chopped
1 sweet onion, chopped (I used 3/4 C.)
1 1/2 cups chopped celery
1 tsp. chopped garlic (I used 1.25 tsp powder)
4 slices light bread (I used Nature’s Own x2 fiber)
1/4 cup sweetened dried cranberries (I used organic raisins)
2 cups fat-free chicken broth
1/2 tsp. dried sage (omitted)
1/4 tsp. dried thyme (omitted)
1/8 tsp. salt
1/8 tsp. black pepper
I added 1/4 chopped red pepper, some chopped mushrooms, and a baby chopped zucchini

To make the cornbread, preheat oven to 375 degrees. Spray a loaf pan with nonstick spray and set aside.

In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix well and set aside.

In a medium bowl, combine corn, egg substitute, and yogurt. Whisk thoroughly. Add mixture to the large bowl and stir until completely mixed.

Pour batter into the loaf pan and bake in the oven for about 25 minutes, until a toothpick inserted into the center comes out clean.

Allow cornbread to cool completely. For speedier cooling, remove it from the pan once slightly cooled.

To make the stuffing, set oven temperature to 350 degrees. Spray a 13″ X 9″ baking pan with nonstick spray and set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add apple, onion, celery, and garlic. Stirring often, cook until softened, about 5 minutes. Transfer to a large bowl and set aside.

Lightly toast bread slices. Meanwhile, chop cranberries and add to the large bowl. Tear toasted bread into bite-sized pieces and add to the bowl as well.

Crumble cornbread into pieces and add to the bowl. Add broth and spices, and gently stir to combine. Transfer contents to the baking pan.

Bake in the oven until firm, 35 – 40 minutes. Let cool slightly before serving. Enjoy!


Our first Thanksgiving together was absolutely perfect.  I really loved meeting his Dad’s side of the family, since I had only met most of his Mom’s until this point.  They were all kind and welcoming.  After lunch, we hung out for a little while, and checked out Black Friday ads.

A little while later, we headed to my house for Thanksgiving meal II with my family.  Bowman was especially glad to see Jarid…as was my Nana…she always shows him a little extra affection…which I think is hilarious.  I can’t blame her, though 😉  I mean, look at how handsome he is.

Dinner was leftover stuffing from lunch.  I’m pretty sure it’s my new favorite recipe.  Along with a whopper of a salad…complete with dill pickles, which is my new favorite salad topping…well, that and Annie’s Lite Honey Mustard.

 I think it’s only appropriate that I thank God for all of the amazing things he’s given me:

  • My health
  • My family & friends
  • My boyfriend
  • My job
  • The opportunity to play a sport I love again
  • Most of all, eternal life

I hope you all had the chance to thank God for all of the gifts in your life and spent the holiday with the ones that matter most!




4 responses »

  1. oh my goodness, the photograph of the baby with your jarid is absolutely positively adorable. it erased all thoughts that i developed about your food posts. imagine that! 😉

  2. Ohh all that food looks SO good! So glad you had such a happy Thanksgiving! You and Jarid are adorable! ❤

  3. love this post! what a happy day!!!

  4. Pingback: The Countdown Is On | Savoring the Sweet Life

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