Let's give THANKS!

Thanksgiving is coming! And if you're going to splurge on some extra calories, this is the day to do it! But with so many wonderful family favorites, crowd pleasers and traditional dishes, how is one to still B-FIT4U? First, throw guilt out the window, you shouldn't feel guilty about food anyway! Thanksgiving is a celebration of family, freedom, and all things good! So don't go feeling bad on such a beautiful day when you could be giving thanks for all the hardwork you have been putting into being the best healthy YOU, you can BE! And secondly, you don't have to overstuff yourself; you're not the turkey! Enjoy yourself and know that the leftovers will still be there for you when you're ready to eat again. And last, not all dishes have to be full of butter and fat. There are so many good recipes out there to add to your Thanksgiving menu this year, that will not only satisfy your hunger, but everyone will be asking you for the recipe! So this week I am filling up your recipe file with delicious Thanksgiving dishes that will be heavy on the crowd pleasing, but not on your belly. 'Cause nobody should have to gobble till they wobble at Thanksgiving! ENJOY!

 

ASPARAGUS AND PARMESAN-EGG CRUMB

Ingredients

• 2 slices whole-wheat bread, crusts removed
• 1 hard-boiled egg
• 3 tablespoons chopped parsley leaves
• 1/2-ounce (1/4 cup) freshly grated Parmesan
• 1/4 teaspoon salt
• Pinch pepper
• 2 pounds asparagus, washed, ends snapped off

Directions

Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
Steam the asparagus until firm, but tender, about 3 to 4 minutes.
Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.
(Note: 1 serving = 1/4 pound asparagus, plus 1/4 cup topping)