With the holidays upon us, it's more important than ever to remind ourselves of the hard work we do year-round to stay fit and healthy. For some, Thanksgiving is seen as the kick-off to a month of free passes to eat, drink, be merry, then eat and drink some more. Workout routines are cast aside to make time for shopping, cooking, entertaining and celebrating. Not this year! I challenge you to make this your healthiest Thanksgiving yet by making some minor adjustments that will provide major payoffs. Start your holidays on a healthy note, and you will feel better, have less stress, and not end up wearing the tablecloth because it's the only thing that fits. Try these recipes, and dare your guests to tell the difference! Don't forget, a walk after dinner is the perfect dessert...
Roasted Turkey*
(Serves 9)
1 whole, fresh turkey, 10-14 lbs
fresh rosemary and thyme (desired amount, 2-3 sprigs of each)
2 medium onions, chopped
olive oil
Directions: Preheat oven to 350 degrees. Remove giblets from turkey and discard. Rinse turkey inside and out, pat dry. Combine fresh herbs and onion and stuff mixture into cavity. Rub olive oil under the skin of the turkey, place in roasting pan, tuck wings back. Roast in oven until skin is golden brown and crisp, and the juices run clear when thigh is pierced with a knife. While it cooks, baste the turkey with the juices that collect in the pan several times. Meat thermometer should read about 170 (bird will continue to cook once removed from oven, should read 180 before eating). Let turkey rest for about 20 minutes, remove herbs from cavity and discard. Slice and serve.
"Potato" Casserole*
(Serves 8)
16 oz frozen or fresh cauliflower
2 T light butter
4 oz softened cream cheese
1 lb turkey bacon, cooked and crumbled (optional)
8 oz shredded cheddar cheese
2 T chopped green onions
2 T water
Directions: Preheat oven to 350. Steam cauliflower with water in microwave until very soft. Remove, mash with potato masher. Blend in butter and cream cheese. Add cheddar (reserving 1/2 C) and remaining ingredients. Put in casserole dish and top with remaining cheddar. Bake at 350 for about 20 minutes, or until brown and bubbly.
Green Bean Casserole*
(Serves 8)
6 C green beans, trimmed and cut into 1 inch pieces
2 C diced, fresh mushrooms
1 can reduced fat/reduced sodium cream of mushroom soup
1/2 C skim milk
2 cloves garlic, crushed
Dash of fresh-ground pepper
1/2 C French fried onions (optional)
Directions: Preheat oven to 375. Wash and cut beans and mushrooms. In bottom of baking dish, combine soup, milk, garlic and dash of pepper until smooth. Add green beans and mushrooms, stir until coated and evenly distributed. Sprinkle onions on top in an even layer, if desired. Bake 30-35 minutes until onions are crispy and/or sauce is bubbly.
Healthy Stuffing*
(16 servings)
1 T light butter
14 oz whole wheat stuffing bread (check label for NO high-fructose corn syrup)
1/2 C of each: chopped onion, diced celery, diced carrots, diced mushrooms
2-3 cloves of garlic
2-2 1/2 C low-sodium chicken broth (or vegetable broth if vegetarian)
1 t poultry seasoning (if desired)
Directions: Preheat oven to 350. Spray large saute pan with olive oil sprayer, melt butter. Add veggies and cook until tender. Remove from heat to separate bowl and allow to cool slightly. In a large bowl, mix bread stuffing and veggies together with poultry seasoning and chicken broth until moist, but not soaking. Spray casserole dish with olive oil, add stuffing mix, and cover with foil. Bake 20-25 minutes; uncover and cook another 10 minutes or until crispy on top.
*Modified from Spark Recipes
