This Thanksgiving try something new and cook on the light side! Avoid the holiday weight gain by making traditional dishes with just as much flavor and fewer calories. The Taste of Home Cookbook 2^nd edition, features lifestyle recipes gives healthy, time saving, and paired down alternatives for holiday favorites. For example, trade in the traditional turkey and mashed potatoes for zesty Herbed Turkey Breast with Light 'n' Creamy mashed Potatoes; still catering to the family favorites but with a healthy twist. These budget friendly recipes help keep money in the wallet and food on the table. Great for a feature about tips on new and inexpensive dishes for the holidays!

Light ‘n’ Creamy Mashed Potatoes

Prep/Total Time: 30min

Ingredients

6 cups quartered peeled potatoes (about 3 pounds)

4 ounces fat-free cream cheese, cubed

½ cup reduced-fat sour cream

½ cup fat-free milk

¾ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon pepper

1 tablespoon minced chives

Dash Paprika

Directions:

1) Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

2) In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with parika

Yield: 8 Servings

Herbed Turkey Breast

Prep: 15min. Bake: 2-1/2 hours + Standing

Ingredients

1 Bone-in-turkey breast (8-1/2 pounds)

3 Tablespoons lemon juice, divided

2 Tablespoons olive oil, divided

2 garlic cloves, minced

1-1/2 teaspoons salt

1 teaspoon grated lemon peel

1 teaspoon dried thyme

¾ teaspoon pepper

½ teaspoon rubbed sage

Directions:

1) Loosen skin from turkey with fingers, leaving skin attached along bottom edges. Combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings; spread under turkey skin. In a small bowl, combine remaining lemon juice and oil; set aside for basting.

2) Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees, basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Remove skin before carving

Yield: 16 servings

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