So, here are some tips of encouragement for you as you enter this week with your family members who might be challenging to spend time around…

• Recognize what is within your control: YOU! Reminding yourself of what is in and out of your control is important so you don’t expend all of your energy trying to change someone else’s behavior. If you are frustrated, take some space. If you are irritated that you are providing a full turkey dinner for a party of 20, request that others each bring a dish. Realizing what you are in control of empowers you and helps you spend your energy in the most useful way.

• Put some structure into all the downtime. What are your plans after the big dinner? For some families, this is time to sit around for many hours, and is often when irritations with each other can surface. Maybe difficult topics of conversation happen or a family member’s habits or patterns begin to take over the time together. Putting a simple structure in place can keep things moving and reduce frustrations that can happen with idle space. For example: after the big dinner, taking a walk together, playing group games or board games, or watching a movie can be ways to engage time well.

• Realize that all emotions are fair game. As people, we experience a broad range of emotions and just because we are getting together with family does not mean we can temporarily get rid of the uncomfortable ones. Going into time with family realizing that you are probably going to experience some negative emotions helps you be prepared and also can help you in having a game plan with how you’ll respond to these emotions. For example, instead of having a full conversation about the political differences between you and your uncle, perhaps you recognize when anxiety about this is surfacing and choose to politely excuse yourself from the conversation. Awareness of your emotions and owning your own responses to these emotions is one of the keys to healthier more satisfying relationships.

For more information on behavioral health issues, or to seek assistance, go to http://www.pinerest.org

Thanksgiving Menu:

• Herb-Roasted Turkey
• Easy Apple-Raisin Stuffing
• Ginger, Garlic Green Beans
• Buttermilk Mashed Potatoes
• Meijer Cranberry Relish (deli)
• Light Pumpkin Pie

I also had to share a fabulous website that is a virtual cornucopia of Thanksgiving information! Learn how to thaw, roast and carve your turkey, what to do with leftovers and food safety tips. There is even a section that includes Thanksgiving games and activities for children (look towards the end). I have to thank my friend Alice Henneman, MS, RD, from the University of Nebraska-Lincoln Extension for putting this together. Wow!!!

Tune in next week, and I’ll provide some wonderful recipe ideas for leftover turkey. Happy Thanksgiving!

Easy Herb-Roasted Roasted Turkey – Makes 10 servings

1 (8 to 10 pound) turkey
Kosher salt and ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as thyme, parsley, rosemary and sage
2 bay leaves
8 tablespoons Meijer unsalted butter (1 stick), melted

1. Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.
2. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
3. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

Nutrition Facts per serving (without skin):
Calories 155,   Total fat 5 g, Cholesterol 63 mg, Sodium 175 mg, Carbohydrate 0 g, Protein 25 g, Fiber 0 g

Easy Apple Raisin Stuffing – Makes 10 servings

2 large Michigan Apple*, cored, and cut into 1/2–inch pieces
1 cup Meijer raisins
2 boxes whole wheat chicken stuffing mix

*Try Cortland, Empire, Gala, Ida Red, Johnagold, Jonathan, Paula Red or Rome
Prepare stuffing mix according to package directions but add apple pieces and raisins to boiling water just before adding stuffing mix.

Nutrition Facts per serving
Calories 178,   Total fat 1.5g, , Carbohydrate 39g, Protein 4g, Cholesterol 1mg, Fiber 2.5g Sodium 431mg

Ginger, Garlic Green Beans  – Makes 10 Servings

2 packages Meijer frozen whole green beans
2 tablespoon Meijer vegetable oil
1/4 cup minced fresh gingerroot
4 cloves garlic, minced
Salt to taste

Place green beans into a large microwave safe bowl.  Cover and cook on high until just tender but still crisp and bright green.  Start testing after 4 minutes or so, being careful not to overcook.  Heat vegetable oil in a wide skillet over medium heat.  Add the ginger and garlic and cook for 2 minutes then add beans and stir and toss constantly, until beans are heated through.   Sprinkle with salt, and remove to a serving dish.

Nutrition Facts per serving:
Calories 71, total fat 4 g , cholesterol 0 mg, sodium 7 mg, carbohydrate 8 g, protein 2 g, fiber 3 g

Buttermilk Mashed Potatoes – Makes 10 Servings

4 lbs. Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt and pepper
2 tablespoons margarine or butter
3 bunches green onions, thinly sliced crosswise
1-1/4 cups low fat buttermilk

1.In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
2.Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don’t worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat.
3.Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato masher, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes if necessary. Makes about 8 1/2 cups.

Nutrition Facts per serving:
Calories 225, total fat 9g , Protein 4g , Carbohydrate 34g , Fiber 2g, Cholesterol 5mg, Sodium 398

Light Pumpkin Pie – Makes 8 servings

1 unbaked Meijer 9-inch deep-dish pie shell
¾ cup Meijer granulated sugar
1 teaspoon Meijer ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% pure pumpkin
1 can (12 fl. oz.) Meijer evaporated fat free milk
Meijer light whipped topping (optional)

1. Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.

Nutrition Facts per serving:
Calories 265, total fat 8g , Protein 6g , Carbohydrate 42g , Fiber 2g, Cholesterol 40mg, Sodium 360mg