Thanksgiving Twist to This Meal

Every evening, we are all blessed, or sometimes cursed, with the task of "what's for dinner?" The Master Chef program in the US even has the same challenge - chefs get a mystery basket of ingredients and must prepare a world-class dinner under time constraints and watchful eyes. Last night was a similar adventure for me to put together a meal quickly with minimal ingredients for a guest. Worked late; tired from exercise (2 hours of running, 1 hour swimming); needed to grocery shop like 2 days ago.

I had a bag of chopped, roasted turkey meat in the freezer. And rice in the pantry. And enough items in the veggie drawer to make a salad.

Since I am now at work on all of our holiday items, thoughts of Thanksgiving popped in my head. So, dinner with a Thanksgiving twist was born.

Turkey with rice was made in the rice cooker. It always tastes so wonderful. But it is so, so easy. Pour a few ingredients in a pot, put on the lid and push the cook button.

2 cups turkey, cooked and chopped
2 cups rice
4 cups water
1/4 cup chopped red pepper or dried red pepper
1/4 cup chopped green onion
spices to taste: cumin, chili powder, coriander, granulated garlic, black pepper

Meanwhile, I put cornbread in the oven:

1 cup milk
1/4 cup egg substitute
1/4 cup canola oil
2 Tbsp sugar
1 cup white whole wheat flour
1 cup cornmeal
1 Tbsp baking powder

Mix liquid ingredients in a bowl. Then add the dry ingredients and mix well. Pour into a nonstick pan and place in a 350 degree oven for 20 minutes or until firm in center.

And cranberries in the microwave:

1 bag frozen cranberries
1 cup water
1 cup Splenda
1/2 cup sugar
Microwave on high until tender, about 8 minutes. Chill.

And pumpkin pudding into the oven:

1 can pumpkin
1 can evaporated skim milk
3/4 cup Splenda
1/2 cup nonfat egg substitute
1 Tbsp pumpkin pie spice

Pour into glass baking pan and bake at 350 for 20 minutes or until firm in the center. Chill and scoop into cups. Top with a little fat-free whipped cream.