This is a delicious way to prepare your holiday leftovers!

Ingredients: 1/4 cup low calorie salad dressing (i.e. Italian, ranch, etc.) 1/4 cup finely chopped green onions 1/4 cup finely chopped celery 1/4 cup grated carrot 2 tbsp dried cranberries 2 cups chopped cooked turkey

Directions: Mix dressing, vegetables and cranberries in large bowl. Add turkey; mix lightly. Cover and refrigerate at least 30 minutes

Allowances: Makes 4 servings – each serving is  ¾ cup of prepared salad. Count each serving as 1 fat (group 7) and 1 ½  protein (group 6).

Recipe courtesy of Kraft Canada

The Calgary Woman’s Show is back in full force, and we’ll be there again to take part in the festivities.

Taking place on October 26th and 27th, this event promises to be a big one with contests that include a one-week stay-cation at the Grande Rockies Resort, and a chance to meet Rachel Federoff & Destin Pfaff of The Millionaire Matchmaker,  AND Y&R’s Melody Thomas Scott at their Private VIP Receptions!

Click here for tickets and more event information.

Drop by our booth just to say hello or share your success story with us! We’re always excited to hear from our clients.

A warming winter soup! This soup is an excellent source of Vitamin A and fibre, and it freezes beautifully..

Ingredients: 1 medium onion 3 cloves garlic, minced 3 carrots, peeled and chopped 4 cups butternut squash, peeled, seeded and chopped 2 tbsp non-hydrogenated margarine 1 tsp curry powder (or more to taste) 1 tsp ground cumin 4 cups low sodium chicken broth

Directions: In a large heavy saucepan, sauté the onion, garlic, carrots and squash in the margarine over medium heat for about 5 minutes. Stir in the curry and cumin and cook for one minute more. Add the chicken stock and bring to a boil. Simmer on a low heat until vegetables are soft – about 25 minutes. Use a hand blender and puree the soup to a smooth consistency, alternately, use a blender and puree in batches.

Allowances: Makes 6 servings; count each serving as 1 restricted vegetable.

Recipe courtesy of Fifty-Five Plus […]

These mini crustless pumpkin pies save you about 200 calories per serving without the crust, but you don’t sacrifice any flavour! The individual servings make a great dessert for entertaining, and are one of our Thanksgiving favourites!

Ingredients:

2 slightly beaten egg whites 1 cup canned pumpkin 3/4 cup evaporated skim milk 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground allspice Dash salt Light whipped dessert topping (optional)

Directions: In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt. Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups. Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in a baking pan to a depth of 1 inch. Bake at 325 for 40 minutes or until a knife inserted near the centers comes out clean. […]