Delicious & Healthy Thanksgiving Dishes

Who all LOVES Thanksgiving?! I'm throwing BOTH hands up! Yep, I love the smell of the turkey roasting in the oven, preparing and especially eating all the delicious side dishes! Actually this is one of the only days in the entire year that I'm more excited about the main course than the desserts. That's completely shocking to those who know me!

One thing I do not like, or at least not since I've begun my journey with fitness & clean eating is the feeling AFTER I indulge in all the food. Bleh! Growing up in the south with a family that prides ourselves with casseroles it's hard to deviate from the habit. Not just any casserole either. They all are made with Cream of 'something' Soup, French Fried onions, a pound of Velvetta, sour cream, butter, brown sugar, etc., etc. You get the idea right?

So this year, with a slight delay I've come across some delicious recipes for this year's Thanksgiving Feast and it all actually looks easy to make and includes foods that I will actually eat and enjoy. Here are 4 that I'm shopping for this weekend. These recipes have come from various blogs including Coach Melanie Mitro and Eat Yourself Skinny. Enjoy and let me know some Healthy dishes that you're making for the Holiday meals!

 

Lightened-Up Green Bean Casserole

• 1 1/2 pounds fresh green beans, trimmed

• 2 Tbsp light butter

• 1/4 cup all-purpose flour

• 1 1/2 cups fat-free milk

• 1/2 cup nonfat buttermilk

• 1 Tbsp Ranch dressing mix

• 2 tsp. fresh thyme

• 1/4 tsp. salt

• 1/4 tsp. black pepper

• 1 tsp. light butter

• 1 (8 oz) package sliced fresh mushrooms

• 1 cup French onions, crushed

• 1/2 cup whole wheat panko

• Handful of dried cranberries, if desired

Preheat oven to 350 degrees F.  Boil fresh green beans in salted water covered for about 5 minutes.  Drain and blanch on ice to stop cooking process then pat dry.  Set aside. 

In a saucepan over medium heat, melt 2 tablespoons of butter and whisk in flour until smooth, about 1 minute.  Gradually add milk, whisking constantly for about 3 to 4 minutes until sauce is thickened and bubbly.  Remove from heat and whisk in buttermilk, ranch dressing, thyme and salt and pepper.

In a medium skillet over medium-high heat, melt one teaspoon of butter and add mushrooms.  Saute for about 7 minutes, or until lightly browned, and remove from heat.  Allow to cool for about 5 minutes then toss with green beans in the ranch-buttermilk sauce.  

Place mixture in a 13 x 9-inch baking dish coated with spray.  Sprinkle with crumbled French onions and panko over green beans and bake in the oven for 25 to 30 minutes.  Top should be golden brown and bubbly.  Enjoy!

 

 

Sausage, Sage and Apple Stuffing

• 8 cups sourdough bread, 1-inch cubes

• 6 oz. mild Italian sausage

• 1 1/2 cups onion, chopped

• 1 1/4 cups fennel bulb, chopped

• 1 cup celery, chopped

• 3 cups chopped, peeled Golden Delicious apple (about 2)

• 6 garlic cloves, minced

• 3 Tbsp fresh sage, chopped

• 1/3 cup fresh flat-leaf parsley, chopped

• 1 1/4 cups chicken stock

• 1/4 cup apple cider

• 2 large eggs, lightly beaten

• 1/2 tsp. black pepper

Preheat oven to 350 degrees F.  Bake bread cubes in a single layer on a baking sheet for about 20 minutes or until golden.  Cool and place in a large bowl.  Heat a large non-stick skillet over medium-high heat and cook sausage until browned and crumbled.  Add sausage to bread in bowl.

Return skillet to medium-high heat and add onion, fennel and celery to pan.  Saute for about 7 minutes until crisp and tender, stirring occasionally.  Stir in apple and garlic; saute for 5 minutes until veggies are tender.  Add sage and cook for an additional minute, stirring occasionally.  Remove pan from heat and stir in chopped parsley.  Add onion mixture to bread mixture and toss well to combine.

In a separate bowl, whisk together chicken stock, apple cider, eggs and black pepper.  Gently combine egg mixture with bread mixture.  Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray and bake at 350 degrees F for about 45 minutes until top is browned.  Enjoy!

 

 

 

Mashed Sweet Potatoes

• 3 whole sweet potatoes, peeled and cubed
• 1/2 tsp sea salt
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg (optional)
• 1/2 cup chopped pecans

In a large part of water, place potatoes and bring to a boil. Boil for 10 minutes or until potatoes are softened when poked with a fork. Transplant to a dish and pour in remaining ingredients (except pecans) Mash together.  Sprinkle pecans on top and serve.

 

Pomegranate Glazed Stuffed Turkey

Serves: 14
Hands-on time: 30 minutes
Total time: 4 to 4 1/2 hours (including roasting)

INGREDIENTS:

• 2 tbsp chopped fresh rosemary
• Zest 1 lemon
• 1 tsp fresh ground black pepper
• 3/4 tsp sea salt
• 1 14- to 16-lb turkey, defrosted and brought to room temperature
• Olive oil cooking spray
• 1/4 cup low-sodium chicken broth
• 1 recipe Mushroom & Leek Stuffing, at room temperature

POMEGRANATE GLAZE

• 1 1/2 cups 100% pomegranate juice
• 1/2 cup low-sodium chicken broth
• 1/4 cup no-sugar-added strawberry jam
• 2 tbsp honey 

INSTRUCTIONS:

1. 1. Preheat oven to 325 F. In a small bowl, stir together rosemary, lemon zest, pepper and salt. Set aside.
2. Prep turkey, following the Step-By-Step Turkey Prep Guide.
3. Transfer turkey to oven and roast for a total time of 3 1/2 to 4 1/2 hours. While turkey roasts, make Pomegranate Glaze. After 2 hours of cooking, loosely cover turkey with foil to prevent over-browning. When turkey is 20 to 30 minutes from being done (meat temperature registers about 160 F), uncover and baste with half of Pomegranate Glaze. The turkey is done when juices run clear and a meat thermometer registers 180 F when inserted into the deepest part of the thigh and 165 F when inserted into the center of stuffing in the body cavity.
4. Remove turkey from oven and let rest for 20 minutes. Add remaining 1/2 cup broth to remaining Pomegranate Glaze and reheat on low until hot but not bubbling. Spoon stuffing out of neck and body cavity and transfer to a serving bowl. Remove turkey skin and carve. Drizzle each serving with 2 tsp Pomegranate Glaze and serve.

POMEGRANATE GLAZE

1. In a small saucepan, combine pomegranate juice, 1/2 cup broth, jam and honey. Bring to a simmer over medium-high heat.
2. Reduce heat to medium-low and simmer until mixture reduces by half, 10 to 15 minutes. Remove from heat and let rest at room temperature for 20 minutes to allow glaze to thicken.

Nutrients per serving (4 oz skinless white meat, 1/2 cup stuffing, 2 tsp glaze): Calories: 320, Total Fat: 4 g, Sat. Fat: 2 g, Carbs: 36 g, Fiber: 5 g, Sugars: 10 g, Protein: 25 g, Sodium: 530 mg, Cholesterol: 60 mg.