Thanksgiving Recipes that Are Easy on The Waistline

Are you wondering if your Thanksgiving can be as "festive" if you Eat Clean?  Don't worry.  There are many ways to entertain and celebrate with flair, even when you choose to keep the menu fat free and clean.  Why ruin all your hard work by noshing on foods that won't size up? 
Plan your menus ahead of time so you know what you are serving and can pull together the seasons freshest ingredients. 
You can still have stuffing, sweet potatos and rolls along with cranberry sauce and applesauce. You just change up the way you make them.  Of course, you always watch your portion sizes and follow the eat clean principles. 
For starters, you can have shrimp coctail served on a bed of butter lettuce and prepared with seafood sauce and lemon wedges.  You can also do hummus and and crackers as well.  For dessert, you can go with recipes that are on the lighter side! 

Pomegranate Fizz-  I am a big punch person so I always like to have a punch bowel out with a fun drink.  Here's what will be on my table this year.
Pumpkin Hummus
Pumpkin is a great Thanksgiving tradition.  So this year I am going to make this fabulous recipe along with food should taste good chips, and baked pita chips. 
Shrimp Coctail
Mashed Sweet Potatoes
Tip:  this dish can be made up to 2 days ahead of time and refrigerated until you need it.  Then pop in the oven to warm.

Clean Eating Cornbread Stuffing

(Makes approximately 15 servings)
1 batch clean eating corn bread
1 tbsp. olive oil
1 large yellow onion, diced
3 large stalks celery, sliced
1 cup fresh cranberries (optional)
2 tsp. thyme
1 tsp. sage
1/2 tsp. marjoram
1 tsp. poultry seasoning
1 tsp. onion powder
1 tsp. garlic powder
2 large eggs
4 cups chicken broth, divided in half (you can substitute veggie broth, but I can’t vouch for the outcome as I haven’t tried it)

Prep: Bake Clean Eating Corn Bread with the following alterations:
• Omit corn kernels
• If you need a dairy free version, omit the Greek yogurt and replace with extra milk of choice. (Note, the texture will be very different, but it won’t matter for the stuffing recipe)
Allow cornbread to cool completely before using.
Slice into 1/2 inch cubes and place in a large mixing bowl.
Preheat oven to 350 degrees F.
Step 1 – Saute the onions, celery and cranberries in the olive oil.
Step 2 – As the oil dries up, add 1/4 cup of the chicken broth to the pan.
Step 3 – Stir in the spices and allow everything to simmer for about 10 minutes.
Step 4 – Just before removing the pan from the heat, stir in the remainder of the first half (2 cups) of chicken broth. Stir to combine well.
Step 5 – Pour the contents of the pan into the mixing bowl with the corn bread. Mix well and transfer to a casserole dish (9X13).
Step 6 – In the same mixing bowl, add the second half of the chicken broth (2 cups).
Step 7 – Beat in the eggs with a whisk and pour over the top of your casserole.
Step 8 – Be sure the egg mixture settles into the bread. You don’t want it sitting on top of the cornbread.
Step 9 – Bake for approximately 35-45 minutes, or until the casserole has a nice golden brown color to it.
Step 10 – Remove from oven, cut into 15 squares and allow to cool a bit before serving.
Eat and Enjoy!

Clean Eating Dinner Rolls

(Makes 12 rolls)
Prep – Preheat oven to 350 degrees F.
Step 1 – In a large mixing bowl, combine the honey and water and stir until honey is dissolved.
Step 2 – Add yeast to water/honey mixture and let stand until foamy (about 10 minutes)
Step 3 – In a medium-sized bowl, combine the flour and salt.
Step 4 – Once the yeast mixture is foamy, add the oil and milk and stir briefly.
Step 5 – Add the flour to the liquid mixture and stir with a wooden spoon until it gets thick enough to knead with your hands. (if you have a mixer, you can do this all in one bowl with a dough hook)
Step 6 – Knead for about 5 minutes. The dough should be slightly sticky, but firm and smooth. If it’s too sticky, add a bit more flour, 1 tbsp. at a time.
Step 7 – Coat the ball of dough in olive oil, cover the bowl with a towel and allow the dough to rise for 1 hour.
Step 8 – Now break the dough into 12 equal pieces and roll into balls.
Step 9 – Place on an oiled cookie sheet, cover with a towel and let rise for 1 more hour.
Step 10 – Brush the rolls with a small amount of milk (whichever type you used), using a basting brush.
Step 11 – Bake rolls for approximately 40-50 minutes. They should have a nice golden brown crust when done.
Step 12 – Remove from oven and cool on a cooling rack (if you can wait that long. Mine were half gone before they got cool enough to put in storage)

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Have a healthy and happy thanksgiving!



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