Healthy Thanksgiving Recipes

I love Thanksgiving, but I don't like having to only have one bite of this and one bite of that because the fat content is so high.  So I have come up with a few alternatives that are now part of the family tradition.  If you love mashed potatoes try whipped cauliflower.  Don't by canned cranberries, make them yourself (super easy and taste so much better). 
Best part of these side dishes, I can have a grown up portion instead of one tiny bite. 

 

Whipped Cauliflower

Ingredients

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter



Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. 
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with spray butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Chef: George Stella

Recipe courtesy George Stella

Read more at: http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html?oc=linkback

Orange-Cranberry Sauce

 

Ingredients

3/4 c sugar 

2 oranges, zest and fruit, discard pith and membrane 

2 c cranberries, fresh or frozen 

1/4 t cinnamon, ground 

pinch cloves, ground

Directions 
Remove the zest from the two oranges using a zester or a small knife. 
Place the zest, sugar, and 3/4 cup of water into a saucepan. 
Bring to a simmer and cook for 5 minutes. 
Add cranberries and continue to cook until the cranberries start to pop, about 2 minutes. 
Add the oranges and spices to the mixture. 
Stir until mixture is combined. 
Serve hot or cold. 

Tip
If you like you cranberry sauce more like jelly, transfer entire mixture to the bowl of a food processor.   
Great on oatmeal, Greek yogurt, spread on your turkey sandwich 
Fat free chicken dinner by placing in crock-pot with chicken, Lipton onion soup mix, & fat free Catalina dressing and cook till tender.

Roasted Squash Soup 

Studies have shown that starting a meal with a broth-based soup can fill you up, so you eat fewer calories over the course of a meal. This soup gets a boost of flavor from cilantro pesto, but there's very little fat in this version. TIP: Roast the squash ahead of time and freeze it. Your oven will be full on Thanksgiving, and this will save you some valuable time.

Ingredients 

Soup 

1 T olive oil 

1 c onions, chopped fine 

1 large butternut squash, approx. 3 lbs 

4 c low sodium chicken stock  

1 orange 

1/2 c orange juice

Garnish 

1/2 bunch cilantro, fresh, leaf only
1/4 c unsweetened coconut, flake 

1 orange (zest, juice, and fruit) 

1 Serrano chili pepper

Directions 

Preheat oven to 375 degrees. Peel, halve, and remove the seeds from the squash. Dice into 3/4 inch cubes. Spray a roasting pan with nonstick cooking spray, add cubed squash, and spray the top of the squash. Roast 20-25 minutes or until squash is tender. Remove from oven. Place oil in a dutch oven or medium size saucepan. Sauté the onion in the oil over moderately low heat, stirring, until it is softened. Add the squash and stock; cook the mixture, covered, over moderately low heat for 10 minutes. Add the orange zest and the juice; simmer the mixture, uncovered, for 10 minutes. Using a blender or food processor, purée the mixture in batches. (For a smoother texture, strain the soup through a sieve, but you'll remove some of the fiber.) In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree. If mixture is too thick, add warm water to thin it. Ladle the soup into soup cups and garnish each serving with about a teaspoon of the pesto.
Makes 8 one cup servings.