LOUISVILLE, KY (WAVE)- Just one plate at the Thanksgiving Day table can add up to over 2000 calories! A Louisville business known for delivering healthy, low-fat meals is serving up a lighter version of the big feast.
Mae Pike is owner of Home Cuisine and says "these are standards that we have made just a little bit healthier."
The 'Home Cuisine' version is actually a lot healthier and for the most part says Pike, "what our goal has always been, it to just make it healthier where you wouldn't even notice."
Selling tons of healthy dinners every year for Thanksgiving, Pike is sharing some of her kitchen secrets.
For traditional cornbread stuffing with sausage, she substitutes turkey for pork, adds reduced calorie chicken stock for moisture and to hold it together. Her recipe trims down the calories from 450 to 240 and the fat goes from 30 grams all the way down to 8 grams of fat.
For their mashed potatoes, just trading in skim milk for heavy cream, and reduced calorie sour cream for the full fat version and the real trade equals a reduction of 335 calories down to 125 calories, and fat grams from 28 to just one.
Finally, you won't find any sweet potato casserole on the Home Cuisine dinner table, instead, customers get a much healthier version of roasted root vegetables.
The difference saved .. From a whopping 500 calories in the sweet potato casserole and 37 fat grams, down to 120 calories and 40 fat grams.
For more information on Home Cuisine's meal options contact: Home Cuisine
309 Wallace Avenue
Louisville, KY 40207
Serves: 8 - 10 people
4 lbs. red skin potatoes, peeled and cut into quarters
8 cloves garlic, peeled and minced
2/3 - 1 c fat-free milk, warmed
2/3 c fat-free sour cream
1 tsp. black pepper
1/3 c fresh chives, chopped
salt - to taste
Method: Add the potatoes and garlic in a large saucepan. Cover the potatoes and garlic with water and boil until the potatoes are soft (but not mushy.) Drain the potatoes and return to the pan. Slowly pour the heated milk over the potatoes and add the sour cream while mashing the mixture with a potato masher. Do this until you the desired consistency. Next add the salt and pepper and garnish with chives. Enjoy!
Nutritional Value: 125 calories; 1 g fat.
Serves: 6 - 8
3 or 4 sweet potatoes, sliced into wedges
1 butternut squash (approx. 3 pounds), peeled, seeded and cut into wedges (about the same size as the sweet potatoes)
3 or 4 carrots, peeled and cut in half lengthwise
2 red onion, medium, peeled and quartered
4 tbsp. olive oil
salt - to taste
pepper - to taste
In a large bowl toss all of the sliced vegetables together with oil, salt and pepper. Then spread out on a sheet pan and roast at 400¢ªF until soft or for approx. 45 minutes. Turn the mixture frequently while baking to prevent it from burning.
Preheat the oven to 325°F. Coat a 9-by-13-inch baking pan with olive oil cooking spray and set aside. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add the onion and celery into skillet. Place the cover back on the skillet, reduce the heat and cook, stirring occasionally until tender, or for about 10 minutes. Transfer the mixture into a large bowl and season with salt and pepper. Add cornbread, parsley and sage.
Bring broth to a simmer in a small saucepan. Pour 1 cup of the broth over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
Bake the stuffing until thoroughly heated, about 25 minutes. Remove and enjoy!
Per serving (out of 6 servings): 242 calories; 8 g fat ( 3 g sat , 0 g mono ); 29 mg cholesterol; 34 g carbohydrates; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.