We celebrated Thanksgiving Dinner at Cancer Wellness last Sunday. For me, and many of the survivors, it was an especially poignant gathering. One of the participants summed it up in an email by writing, “We survivors have so much to give thanks for.” I gathered inspiration for the meal from lots of different places, using old recipes, new ones and tweaked favorites. The one constant among them is that they are all healthier, lighter, easy and importantly, delicious – these recipes could easily be made for dinner any night. My most favorite of all, is “Jim’s Cornbread Dressing”. This is actually a recipe that I developed about twenty years ago. When my dad was alive, he always called it, “Nancy’s Cornbread Dressing”. He’s gone now – so I have renamed for him!

Hope you and your family and friends have a wonderful celebration!
Walnut Crusted Turkey with Pomegranate Ginger Glaze
2 LBs Turkey Breast Tenders, (substitute chicken any other time of the year)
2 Cups Panko Bread Crumbs
2 Cups Toasted Very Finely Chopped Toasted Walnuts
1/2 Tsp Each Sea Salt and Freshly Cracked Black Pepper
Olive Oil Spray
2 Cups Pomegranate Juice
1 TB Honey
1 TB Lime Juice
1 TB Minced Crystallized Ginger
Step One
Preheat the oven to 425F. Spray an aluminum foil baking sheet with the olive oil spray.
Step Two
Place the panko, the walnuts and salt and pepper in a shallow bowl. Pat the turkey tenders dry, and spray with the olive oil. Roll the tenders in the panko mixture to coat and place on the prepared baking sheet. Place in the oven and roast for about 20 minutes or until done throughout.
Step Three
While the turkey is cooking whisk the dressing ingredients together in a large saute pan. Bring to a simmer, and turn the heat down – then cook and stir over medium heat until reduced by half.
Step Four
Drizzle the chicken with the glaze and serve.
Fresh and Tangy Cranberry Dressing
1 Bag Fresh Cranberries 1 Large Navel Orange, cut in 8 pieces (peel and all) 3 TB Honey In the bowl of a food processor add all the ingredients and pulse until well chopped. Taste and add more honey if desired. Jim’s Cornbread Dressing 2 Recipes *Cornbread 2 TB Unsalted Butter 2 Large Onions, diced (4 cups) 1 Large Bunch Celery, diced 43 cups) 3 TBs Poultry Seasoning 2 Large Eggs + 4 Large Egg Whites, whisked together welll 32 Ounces Veg Stock 16 Ounces Light Buttermilk 1 TB Freshly Cracked Black Pepper Sea Salt to Taste Step One Crumble cornbread into a large bowl and set aside. Step Two Melt the butte with the oil in a large skillet, add onions and celery, and sauté until tender. Stir in the poultry seasoning, and sauté an additional minute. Step Three Add the eggs and whites, broth, buttermilk and pepper into cornbread mixture. It should create a very soupy mixture – if necessary add a little more stock. Pour into a casserole dish and bake, uncovered, at 375F for about 50 minutes or until golden brown. Cornbread ½ Cup All Purpose Flour ¼ Cup Whole Wheat Flour 3/4 Cup Yellow Cornmeal 1 Tsp each Sea Salt and Black Pepper 1 1/2 TB Sugar 1 TB Baking Powder 1 TB Chopped Fresh Thyme 8 Oz Low Fat Buttermilk 1 Large Egg 2 Egg Whites 3 TB Extra Virgin Olive Oil Step One Preheat the oven to 425F. Step Two In a bowl, whisk the flours, cornmeal, salt, pepper, sugar and baking powder together. Add the thyme, salt and pepper Step Three In a second bowl; beat together the buttermilk, the eggs, whites and oil. Mix into the dry ingredients. Step Four Pour the batter into a non-stick sprayed and parchment lined half sheet pan.. Leave to cool on a rack, before removing the bread. Brussel Sprouts and Orange Pecan Salad Fresh Brussel Sprouts (About 8 Cups Halved) Olive Oil Spray, or 1 TB of Olive Oil Sea Salt and Black Pepper to taste 1 Large Navel Orange 1 Lime ¼ Cup Extra Virgin Olive Oil 2 TB Pomegranate Molasses (or Honey) 1 Tsp Dijon Mustard ½ Cup Toasted, Chopped Pecans Pomeganate Seeds Spring Mix Step One Toss your Brussel sprouts with a little olive oil spray or a TB of olive oil, and salt and pepper them. Roast your Brussel sprouts on an aluminum foil lined, non-stick sprayed half sheet pan at 425 for about 25 – 30 minutes. Set aside to cool slightly while you make the dressing Step Two Zest the orange and the lime, set the zest aside. To make the dressing, juice the orange and lime into a bowl. Whisk in the olive oil, molasses, and mustard and salt and pepper to taste. Step Three Spread the spring mix out on a large platter, place the roasted sprouts on top and drizzle the dressing over it all. Sprinkle with the zests, pecans and seeds and serve. Warm and Spicy Roasted Sweet Potatoes and Red Onions 4 Large Sweet Potatoes 2 Large Red Onions ¼ Cup Olive Oil 2 TBs Garam Masala Cut the Sweet Potatoes and the Onions into large chunks. Toss them in a bowl with the olive oil and the Garam Masala. Season to taste with salt and pepper. Place on an aluminm foil sheet pan and roast in a 425F oven until brown and crispy on the edges – about 30 minutes. If necessary, pop the pan under the broiler for a few minutes to crisp up the edges. Pepper Nut Cookies 2 Cups Dark Brown Sugar 4 TB Unsalted Butter 2 TB Canola Oil 1 Large Egg 2 Egg Whites 2 Tsp Brandy or Cognac 2 Cups All Purpose Flour 1 ½ Cups Whole Wheat Flour ½ Tsp Baking Soda ½ Tsp Cloves ½ Tsp Ginger ½ Tsp Cinnamon ½ Tsp Freshly and Finely Ground Black Pepper ½ Cup Finely Chopped Toasted Walnuts Step One Preheat the oven to 375F. Cream the sugar, butter and oil together. Mix in the egg, whites and brandy. Step Two In another bowl, whisk the dry ingredients together. Add the nuts. Fold into the wet ingredients. Shape into 1” balls and place on parchment paper lined baking sheets. Bake for 8 – 10 minutes or until lightly browned.

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