Snack on this: Thanksgiving recipes

Published 3:32 pm Wednesday, November 27, 2013

Long before the Thanksgiving Day, meal is consumed people and party-goers will nibble on all sorts of delectable treats leading up to the main course.

Hy-Vee nutrionalist Jen Haugen lets us know three ideas that will keep your guests well fed throughout the day.


Pumpkin Pie Squares

Serves 16


All you need:


•1 cup graham cracker crumbs

•½ cup old-fashioned oats

•¼ cup brown sugar

•¼ cup butter, melted

•2 tablespoons low-fat milk

•Cooking spray


•2 cups canned pumpkin

•2 eggs

•¾ cup sugar

•3/4 cup low-fat vanilla yogurt

•½ cup low-fat milk

•1 teaspoon cinnamon

•1 teaspoon pumpkin spice

•¼ teaspoon salt

•½ cup chopped pecans


•2 tablespoons sugar

•1 teaspoon cinnamon

•1 cup plain, nonfat yogurt, divided

All you do:

1. Preheat oven to 350 degrees. In a large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and 2 tablespoons milk.  Press into a thin layer in a 9-by-13-inch pan coated with cooking spray. Bake 10 minutes.

2. For filling: While crust is baking, in another bowl, beat together pumpkin, eggs, sugar, vanilla yogurt, milk, cinnamon, pumpkin spice and salt. Pour over crust and bake for 40 minutes or until set.  Sprinkle pecans over filling and bake another 15 minutes. Cool slightly in pan.

3. For topping: Mix together sugar and cinnamon; stir in yogurt.  Top each square with 1 tablespoon yogurt topping.


Day-After-Thanksgiving Fiesta Appetizers

Makes 32 appetizers


All you need:

•1 pound shredded cooked turkey

•1 (1.25 ounce) package taco seasoning

•½ cup water

•¼ cup peeled, chopped fresh tomato

•½ cup chopped black olives

•1 loaf French baguette bread

•2 cups shredded, reduced-fat, Mexican-style cheese

All you do:

1. In a large, nonstick skillet over medium heat, add cooked turkey, taco seasoning, water and chopped tomato; simmer 10 minutes. Mix in black olives.

2. Preheat oven broiler.  Split baguette in half lengthwise. Spread each half of bread with turkey mixture. Top with cheese and broil 3 to 4 minutes.  Remove from oven and cut each baguette half into 16 appetizers for a total of 32.


Beef and Couscous Stuffed Baby Bell Peppers

Makes 30 appetizers


All you need:

•1 pound lean ground beef

•15 baby sweet bell peppers (about 2-1/2 inches long)

•2/3 cup regular or spicy 100% vegetable juice

•½ cup frozen chopped spinach, thawed and squeezed dry

•¼ cup uncooked whole wheat couscous

•2 cloves garlic, minced

•½ teaspoon dried oregano leaves

•½ teaspoon salt

•½ teaspoon ground black pepper

•½ cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian blend cheese

All you do:

1. Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two rimmed baking sheets.

2. Combine ground beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into bell peppers. Sprinkle with cheese.

3. Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.