Friday Photos: Nearly there Kitchen Pics & Healthy Thanksgiving Side Recipes

A few more details to button up and the kitchen renovation should be done.  The pictures below were taken this morning. Can't wait for it to be all done! The new Electrolux range, Maytag dishwasher are in. Tomorrow the LG French door fridge will be delivered.  Then my work begins, bringing in and putting away everything.  This is as close to moving as I ever want to get! I have to keep telling myself, "It'll all be worth it."

Because all my kitchen gadgets are still in the barn waiting for shelves to be installed in my kitchen, I'll give you a couple healthy and delicious recipes for Thanksgiving side dishes.  These recipes are from the Canyon Ranch Nourish cookbook. For those counting Weight Watchers points, I've included the Nutrition Facts.

Happy Thanksgiving to all!

Canyon Ranch Nourish Cookbook 

Mashed Butternut Squash with Maple Syrup

Makes six 1/2 cup servings.

3 lbs. butternut squash
1 Tbsp. pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 tsp. unsalted butter

1.  Preheat the oven to 350 degrees.
2.  Cut the squash in half, scoop out the seeds, and place the halves in a large baking pan cut side down.  Add enough water to barely cover the bottom of the pan.
3.  Bake for 40 to 60 minutes, or until the squash is very tender.
4. Scoop out the cooked squash and *transfer it to a medium mixing bowl.
Add the maple syrup, salt, pepper and butter. With an electric mixer at medium speed, beat until smooth.

*At this point I put the squash into a ricer and rice it into a mixing bowl.

Nutrition Note:  Butternut squash provides as much beta carotene, potassium, and fiber as sweet potatoes but with fewer calories because of its higher water content.

90 calories
19 g carbohydrate
2 g fat
5 mg cholesterol
2 g protein
125 mg sodium
5 g fiber

Parsnip Carrot Puree

Makes eight 1/3 cup servings.

This puree is a great alternative to mashed potatoes that's rich in vitamins A and C and antioxidants.


3/4 pound parsnips (about 3 med.) peeled
2 Tbsp. unsalted butter
1 Tbsp. chopped scallions
1 tsp. sea salt
1 Tbsp. evaporated cane juice (sugar)

1.  Bring 2 quarts of water to a boil in a large saucepan.
2.  Chop the parsnips and carrots into 1 inch cubes.  Place in the boiling water and cook until soft, about 10 minutes.
3.  Place the vegetables in a blender and add the butter, scallions, salt, and cane juice(sugar). Puree until smooth.*
*Once again, the vegetables can be put through a ricer.

85 calories
12 g carbohydrates
4 g fat
1 g protein
342 mg sodium
3 g fiber

Well, here it is and it's almost done. 

If you are a Food Network addict like I am, you'll see some familiar components in my kitchen that are in the Neeley's kitchen and Miss Paula Deen's kitchen.  

New area carpets will be put down once all work and workers are done.