Thanksgiving countdown

My goal this holiday season is to maintain. I'm not trying to lose weight, and of course, if I drop a pound or two, I won't complain. But I don't want to see the 14 pounds I've lost creep back on my body.

This year, my wonderful son, Tim, and his perfect wife, Kim, are hosting Thanksgiving, and they've given me the list of sides to bring. There is nothing I can do to change my recipe for herbed nibbles, little bites of bread oozing with butter. I would rather not make the recipe than try to make it healthy. But the vegetables -- here's where I can make some changes.

I love my recipe for Brussels Sprouts with Chestnuts, but when I analyzed the ingredients, I decided it does not fit into my new way of eating. The recipe I have chosen to make is from "Vegetarian Times Complete Cookbook," by the Editors of Vegetarian Times, and each serving has merely 36 calories. It serves 15, which makes it a perfect addition to a large Thanksgiving gathering.

I found the lemon an interesting addition to Brussels Sprouts a la Grecque, providing the perfect balance with the sweetness of the sprouts. For traveling, I will cook the Brussels sprouts, combine the vinaigrette, and transport them separately. Just before serving, the sprouts will go into the microwave for a quick warming, and then be tossed with the lemon sauce. The pimiento is optional, but I think it adds a nice taste touch, plus it looks festive.

BRUSSELS SPROUTS A LA GRECQUE

4 cups water

3 lbs. Brussels sprouts

3 tsp. red wine vinegar

2 tsp. lemon zest

Juice of 1 lemon

Salt and freshly ground black pepper to taste

1/3 cup chopped parsley

1/4 cup pimiento, optional

• In a large pot, bring the water to a boil and add the Brussels sprouts. Cover and cook until just barely tender, about 7 minutes.
• Whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsley and pimiento in a small bowl.
• Drain the Brussels sprouts and transfer them to a serving fish. Toss with the lemon mixture.
• Makes 15 servings. Per serving: 36 calories; .3g fat; 7g carbohydrates; no cholesterol; 91mg sodium; 3g fiber.