HEALTHY THANKSGIVING RECIPES

HEALTHY THANKSGIVING RECIPES

HEALTHY THANKSGIVING RECIPES

Eating healthy shouldn’t mean missing out on Thanksgiving—try some of these twists on your favorite classics to make your meal a little bit lighter. Bonus: We’ve even got healthy desserts! For more healthy Thanksgiving recipes, try out these vegetable side dishes.

Green Bean Casserole

INGREDIENTS

FOR ONION TOPPING

  • 1 small onion, sliced
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. Panko

FOR CASSEROLE

  • 1 lb. green beans, trimmed
  • 1 tbsp. extra-virgin olive oil
  • 1 small onion, sliced
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 1/4 c. (4 tbsp.) butter
  • 1/4 c. all-purpose flour
  • 2 c. skim or 2% milk
  • 1 c. low sodium chicken or vegetable stock
  • Kosher salt
  • Freshly ground black pepper

DIRECTIONS

Preheat oven to 375°. In a large skillet over medium heat, heat oil. Cook onions until slightly golden and tender, 4 to 6 minutes. Remove from skillet and place in a medium bowl. Toss with Panko until coated and season with salt and pepper.

Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.

In a large ovenproof skillet over medium heat, heat oil. Add onions and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.

Melt tablespoons of butter in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk and stock and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.

Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 10 minutes more until golden.

Cauliflower Stuffing

INGREDIENTS

  • 4 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. (8-oz.) package baby bella mushrooms, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. freshly chopped parsley
  • 2 tbsp. freshly chopped rosemary
  • 1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
  • 1/2 c. low-sodium vegetable or chicken broth

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.

Rosemary Roasted Potatoes

INGREDIENTS

  • 2 lb. baby potatoes, halved or quartered if large
  • 2 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp. freshly chopped rosemary
  • kosher salt
  • Freshly ground black pepper
  • Fresh rosemary sprigs, for serving

DIRECTIONS

Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper.

Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.

Add more rosemary sprigs for serving.

Gluten-Free Pumpkin Bars

INGREDIENTS

CRUST

  • 2 1/2 c. Gluten Free Honey Nut Cheerios cereal
  • 3 tbsp. sugar or firmly packed brown sugar
  • 1/3 c. butter, melted

FILLING

  • 2 eggs
  • 1/2 c. brown sugar
  • can Pumpkin
  • can evaporated milk
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • Powdered sugar, for dusting

DIRECTIONS

Make crust: Preheat oven to 350 degrees F. Grease a 9”-x-9” square baking pan.

Crush Cheerios into fine crumbs inside a large reseal able plastic bag using a rolling pin. (Alternatively, pulse the cereal into fine crumbs with a food processor.) Combine Cheerios crumbs, melted butter, sugar, and salt and blend until combined. Press crumb mixture into the bottom of the greased baking pan. Bake until beginning to turn golden, about 7-8 minutes. Let cool while you make filling. Turn the oven temperature up to 425 degrees.

Make filling. Beat all filling ingredients together until smooth. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.

Sift powdered sugar over sliced squares before serving.

Bloomin’ Apples

INGREDIENTS

  • Cooking spray
  • 4 tbsp. melted butter
  • 1 tbsp. brown sugar
  • 1 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 4 green apples
  • 4 chewy caramel squares
  • Breyers Natural Vanilla ice cream, for serving
  • Caramel, for drizzling

DIRECTIONS

Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, brown sugar, sugar, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make three circular cuts in apple. Place apple cut side-down on a cutting board and slice crosswise.

Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.

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