Thanksgiving Fruit Bowl

Approx. 100 calories (0 grams of fat) per serving. Recipe serves 10

Ingredients

• 1 small pineapple
• 1 medium cantelope
• 1 bunch red seedless grapes
• 10 tangerines or clementine oranges
• bamboo picks

Directions

1. Cut the cantelope in the shape of a bird and scoop out seeds.
2. Make 'tail feathers' with pineapple and grapes.
3. Fill cavity with grapes.
   

Caution: This is very back heavy and tends to tip over. Stabilize by surrounding with tangerines, oranges, or by attaching it to something heavy.

This makes a lovely Thanksgiving centerpiece and appetizer. Your guests will gobble it up! :-)

Shrimp with snow peas appetizer

Approx. 85 calories (2 grams of fat) per serving.

Recipe serves 10 (approx. 6 pieces each)

Ingredients

• 1 lb shrimp
• 1/4 cup orange juice
• 1/4 lb snow peas
• 1/8 cup soy sauce
• 4 slices (approx. 1/4" thick) ginger
• 1 clove garlic, quartered
• red cabbage
• toothpicks

Directions

1. Mix orange juice, ginger, garlic, and soy sauce.
2. Add boiled, peeled, deveined shrimp (60 per pound).
3. Let shrimp marinate for at least 3 hours.
4. Steam snow peas until just barely tender.
5. Open pods and remove peas.
6. Wrap a half of a pod around a shrimp
7. Secure pod with a toothpick.
   Cut the cabbage in half and place cut side down on a plate.
8. Anchor each toothpick into the cabbage.
9. Garnish with shredded cabbage.
   

**For a spicy version, marinate in a sweet Thai red chili sauce instead of the above marinade.

Fall Harvest Squash

Approx. 200 calories (0 grams of fat) per serving. Recipe serves 2

Ingredients

• 1 small acorn squash
• 1/2 cup white wine
• 1/2 cup dried fruit (dark and golden raisins, apples, apricots, currants)

Directions

1. Cut squash in half and remove seeds and membranes.
2. Place flesh side down in a shallow dish with 1/4 cup white wine.
3. Bake at 350 F until squash is tender (about 30 minutes).
4. In a sauté pan, add dried fruit and 1/4 cup white wine.
5. Bring to boil until all liquid evaporates.
6. Spoon fruit into each half and serve.
   

Spinach, pear, and pecan salad

Approx. 140 calories (7 grams of fat) per serving. Recipe serves 2

Ingredients

• 1 cup spinach 1 medium red pear (diced)
• 1 leaf red cabbage (thinly sliced)
• 14 pecan halves

Dressing:

• 2 Tbs. raspberry red wine vinegar
• 1 shallot
• 1 tsp. molasses
• 2 leaves fresh basil (blend in a food processor)

Directions

1. Arrange spinach on the plate.
2. Add the pears, red cabbage, and pecans.
3. Drizzle with the dressing.