Somehow it seems that if President Franklin D. Roosevelt had not signed in 1941 a joint resolution of Congress fixing the date of Thanksgiving on the fourth Thursday of every November, we who call Acadiana our home would have created our own variation of this holiday.

Our appreciation of the bonds between family, friends and good food dates back through the ages, and is as unique as crawfish boils in spring and summer, and turduckens at Thanksgiving and Christmas.

If crawfish were as plentiful in November as they are during the warmer months, the old traditional Tom turkey might have stiff competition for a place of honor on the table, but at this time of the year tradition prevails in our homes and our tables are laden with turkey and all the trimmings.

Though little thought is generally given to the calories consumed in those succulent crawfish, spicy potatoes, corn and liquid refreshment enjoyed at crawfish boils, there is much attention given to the Thanksgiving meal. Recent news articles have reported that up to 4,500 calories may be contained in a typical holiday meal which includes snacks and drinks, as compared with a recommended daily intake of 2,000 calories.

We can still be thankful, however, and put a positive spin on these holiday indulges by recognizing the benefits of portion control and good nutrition found in the traditional Thanksgiving meal.

A 3-ounce serving of turkey breast will provide folic acid and protein with less calories than the same amount of dark meat and 5 ounces of mashed potatoes will provide 27 milligrams of vitamin C, 45 percent of the recommended daily allowance. A half-cup serving of sweet potatoes contains 330 percent of the recommended daily allowance of vitamin A, and the favored green bean casserole is rich in beta carotene and B vitamins. Pumpkin pie provides fiber and potassium which helps counteract the high levels of sodium found in the Thanksgiving meal and we can all raise a glass and celebrate the infection-fighting antioxidants found in cranberry sauce and wine.

The following recipe may help alleviate the accompanying guilt which follows the holiday feasting, and may strengthen our resolve, at least for the days before the Christmas holidays, to eat sensibly while still giving thanks for those holiday indulgences.

No-Guilt Turkey

Tortilla Soup

4 cups chicken broth

1 large onion, diced

1 medium yellow squash, cut lengthwise, then sliced

1 medium zucchini, cut lengthwise, then sliced

1 teaspoon ground cumin

2 cups shredded or cubed cooked turkey

1 can (approximately 11 ounces) Mexican style corn, drained

1 cup Picante sauce

2 tablespoons lime juice

2 corn tortillas, cut in half

Low fat shredded cheese of choice (optional)

Heat chicken broth, onion, squash and zucchini on high heat until vegetables are cooked and tender. Add cumin, turkey, corn, Picante sauce, cilantro and lime juice on medium heat for approximately 15 minutes or until ready to serve. Heat oven to 425 degrees.

Cut tortilla halves into thin strips. Place tortilla strips onto a baking sheet. Spray with vegetable cooking spray.

Bake for 10 minutes or until tortilla strips are golden brown.

Top soup with tortilla strips and shredded cheese, if desired, immediately before serving.

To reduce the salt content in the soup, substitute low sodium chicken broth and for those hectic days preceding the holidays, substitute purchased deli-roasted chicken and coarsely crushed tortilla chips.