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Tuesday, November 13, 2012

Thanksgiving Waist Saving Recipes

  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

    Nutritient Rich 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.

Roasted Rosemary Fingerling Potatoes

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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

 Ingredients

  • 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
Mix the yogurt and pumpkin pie spice in a small bowl. Spoon evenly into the mini graham cracker crusts. Top with whipped cream if desired.

 Deviled Egg Recipes

Ingredients

  • 6  hard-cooked eggs, peeled
  • 3  tablespoons of plain greek yogurt
  • 1/2  teaspoon ground mustard
  • 1/8  teaspoon salt
  • 1/8  teaspoon pepper
 Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  1. 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


Ingredients:
  • 8 oz dark chocolate (60% cocoa or greater) chopped, divided
  • 1 3/4 cup shredded unsweetened coconut
  • 1/2 cup organic evaporated cane juice
  • 3 tbsp natural unsweetened cocoa powder
  • 1/8 tsp sea salt
  • 1/2 cup liquid egg whites
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
Instructions:
  • Preheat oven to 350 degrees.  Line large baking sheet with parchment paper.  In a small microwave safe bowl, melt 3 oz chocolate in microwave on high for 45 seconds.  Stir and continue to microwave on high for 15 second intervals, stirring after each, until melted.  Set aside and cool.
  • In a large bowl, whisk coconut, cane juice, cocoa powder and salt until well blended.  Stir in melted chocolate until just combined.
  • In a small bowl, whisk egg whites and vanilla and almond extracts until combined.  Add egg white mixture to coconut mixture and stir until well blended. Scoop level 1 tbsp and pinch into a low pyramid shape; transfer to baking sheet.  Repeat with remaining batter making 24 macaroons.  Bake for 14 to 15 minutes, until outer layers are firm, bottoms are lightly browned and centers remain soft.  Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
  • In a microwave safe bowl, melt remaining 5 oz chocolate in microwave for 45 seconds.  Stir and continue to microwave in 15 second intervals, stirring after each, until melted.  Carefully holding each macaroon upside down by its base, dip peaks into chocolate. Place on a parchment lined baking sheet in the refrigerator until chocolate is set, about 30 minutes.  Then store in an airtight container in refrigerator for up to 3 days.
     
    If you have any clean and healthy recipes you would like to share for this holiday season please feel free to post in the comments below!  I'm always looking for healthy and easy recipes to share with my family, customers and friends!!!
     

1 comment :

  1. Hey Melanie! I was going to try these for Thanksgiving, but the links are not working for the stuffing or the turkey prep. Do you happen to have the information for those? Thanks!

    ReplyDelete