Savor and Share: Light meals

The Thanksgiving feast is history. Now it’s time to ease up on the calorie intake. Send us your recipes for post-Thanksgiving light meals for the Recipe Box of Nov. 22.

You can post recipes using the comment link below. You might just win a cookbook for your efforts. Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.

We will bring you our annual pre-Thanksgiving primer on Nov. 15. And it’s not too early to think about potato recipes for Nov. 29.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. eileen fischer says:

    From Mary Ann Arlio of Trumbull, this week’s cookbook winner:
    Sesame Chicken
    Makes 4 servings
    2 teaspoons sesame seeds
    4 (4-ounce) portions boneless chicken breasts, skinned
    Vegetable cooking spray
    2 tablespoons honey
    2 tablespoons reduced-sodium soy sauce
    1/4 teaspoon ground ginger
    Place nonstick skillet over medium high heat until hot. Add sesame seeds and cook, stirring constantly, one to two minutes until seeds are toasted. Remove seeds from pan. Set aside. Place chicken breasts between two sheets of heavy-duty plastic wrap. Flatten chicken with a meat mallet or rolling pin to 1/4-inch thickness. Coat skillet with cooking spray. Place over medium-high heat until hot. Add chicken and cook for three minutes on each side or until chicken is lightly browned. Combine sesame seeds, honey, soy sauce and ginger. Press over chicken and cook one additional minute, turning chicken to coat with sauce. Serve immediately with rice and steamed broccoli.
    Calories: 170 per serving

    From Mary Ann Arlio of Trumbull:
    Chocolate-Cherry Trifle
    Makes 11 servings
    1/2 teaspoon almond extract
    1 (20-ounce) can light cherry pie filling
    1 (10-ounce) round angel food cake, torn into 2-inch pieces
    1/2 cup chocolate syrup
    1 (12-ounce) container frozen fat-free whipped topping, thawed
    1 tablespoon sliced almonds, toasted
    Stir almond extract into cherry pie filling. Place 4 cups of cake pieces into the bottom of a 2 1/2-quart trifle bowl. Drizzle with 1/4 cup chocolate syrup. Spread half of the cherry pie filling over the cake and syrup. Cover cherry filling with half of the whipped topping. Repeat with remaining cake, syrup, cherry filling and whipped topping. Sprinkle with almonds. Cover and chill at least eight hours before serving.
    Calories: 194 per 1-cup serving

  2. Sour Cream and Chive Potatoes

    Potatoes – about 2 large or 6 small-sliced thin (mandolin slicer recommended to make the potatoes very thin)
    2 tablespoon Chives-fresh or dried
    1 teaspoon Paprika
    Ground Black Pepper
    Canola Oil to drizzle
    2 tablespoon Grated Parmesan Cheese
    2 tablespoon Reduced Fat Sour Cream

    Preheat oven to 425 degrees. Add sliced potatoes to a cookie sheet. Add sprinkle of pepper to the potatoes. Sprinkle on paprika and then chives. Drizzle with canola oil. Mix gently so all potatoes are covered with the ingredients. Bake in oven for about 15 minutes or until crisp. Sprinkle on grated cheese and put in oven for about 2 minutes more. Add a few dollops of sour cream. Serve immediately.
    Serves 4