Tomorrow is Thanksgiving here in the US. What game plans do you have to make this a successful holiday?

What do you plan to eat? Or not eat? Dealing with family stresses? Exercise/Activity?

Please share!

Chad how about you start.

Okay I'll start.

First of all, I plan to go for a long brisk walk in the morning to start the day off right. With some exercise out of the way, I plan to eat a good breakfasts with some decent protien. Scrambled eggs seem to stay with me. My wife and I are going to cook together. May have a snack but since we are going to eat dinner early, should be able to wait. Having turkey, mashed potatoes and green veggie and or salad. . Going to skip any stuffing, high carbs. Cooking light had some good recipes we have used for years and Ellie Krieger on food Network redesigns food into healthy versions with great taste. My wife is going to make a sweet potato pound cake for dessert. I want to save a little room for a taste or two. Then at night we may kids to a movie. No popcorn, just my Water bottle.

www.elliekrieger.com

Green Bean Casserole With Crispy Shallots

Green Bean Casserole With Crispy Shallots

Recipe courtesy Ellie Krieger for food Network Magazine

Prep Time:30 minInactive Prep Time: -- Cook Time:55 min

Level:

Easy

Serves:

8 servings

Ingredients

1/4 cup olive oil

6 medium shallots, sliced into rings (about 1 cup)

1 1/2 pounds thin fresh string Beans or haricots verts, trimmed

1 pound button mushrooms, sliced

6 large cloves garlic, minced

1 tablespoon chopped fresh thyme

3 cups low-fat (1 percent) milk

3 tablespoons all-purpose flour

1/3 cup plus 2 tablespoons freshly grated parmesan cheese

1/2 cup finely chopped fresh parsley

1/4 teaspoon ground nutmeg

Salt and freshly ground pepper

Olive oil cooking spray

Directions

Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.

Place the green beans in a steamer basket fitted over a pot of boiling Water. Cover and steam until bright green and still crisp, about 3 minutes.

Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.

Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

SERVES: 8 (SIDE); Calories: 186; Total Fat: 9 grams; Saturated Fat: 2 gram; Protein: 9 grams; Total carbohydrates: 19 grams; Sugar: 9 grams; Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 264 milligrams