Thanksgiving is about a week away and if you are like me then you have 2 families to visit, 2 turkey dinners to eat, home made pumpkin pie, mashed potatoes, cheesy potatoes, corn, stuffing, ect.... This IS your waistline's worst nightmare!!! Talk about un doing all of your hard work for an entire week in one meal. I am also pretty sure that you are still going to eat other meals that day as well!!! So the calorie count in the day is going to be ginormous!!! So to help you combat all of the Thanksgiving goodness I am suggesting some recipes to ease the damage! Last year I cooked Thanksgiving dinner and make an entirely clean meal! Here are some of the recipes I used for my family!
I encourage you even if you are not hosting this season to offer to bring at least one side dish, dessert, or appetizer and introduce those you care about to a healthier and flavorful way of living!
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
Pomegranate Glazed Stuffed Turkey
Hands-on time: 30 minutes
Total time: 4 to 4 1/2 hours (including roasting)
- 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
- 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
- 1. Preheat oven to 325 F. In a small bowl, stir together rosemary, lemon zest, pepper and salt. Set aside.
- Prep turkey, following the Step-By-Step Turkey Prep Guide.
- 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.
- 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.
- In a small saucepan, combine pomegranate juice, 1/2 cup broth, jam and honey. Bring to a simmer over medium-high heat.
- 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.
Roasted Rosemary Fingerling Potatoes
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 shallots, thinly sliced (small onions) You can find them near the garlic usually.
- 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
- Cooking spray (I use the Extra Virgin Olive Oil Spray)
- 2 teaspoons minced fresh chives
- 1. Preheat oven to 425°.
- 2. Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.
3 Ingredient Pumpkin Pie
- 2 (6 ounce) Yoplait Greek honey vanilla yogurt
- 1 tablespoon pumpkin pie spice
- 6 (4 ounce) mini graham cracker crusts
- (optional) whipped cream for topping
Deviled Egg Recipes
- 2Stir in greek yogurt, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Double Chocolate Macaroons
- 1/2 cup liquid egg whites
- 1 tsp pure vanilla extract