A Healthy Side to Brighten
Your Holiday Table

Holiday meals are not typically the
healthiest meals of the year.
Unfortunately, by the time we eat...

read more

Slow Cook a Healthier
Thanksgiving

If you are looking for healthier
options to fill your Thanksgiving
table this year, you need look no...

read more

Lighten Up Your
Pumpkin Pie

Pies - especially pumpkin pie - are
a mainstay of Thanksgiving dinner.
This year, why not lighten your pie...

read more


A Healthy Side to Brighten Your Holiday Table

Holiday meals are not typically the healthiest meals of the year. Unfortunately, by the time we eat our way through Thanksgiving, Hanukkah, Christmas and New Year's, the scale is reflecting our holiday splurging. So this Thanksgiving, why not try to incorporate a few healthier dishes onto your table? Having a few lighter options can help offset the more rich and calorie-laden dishes that are holiday staples. This vegetable side dish has the added benefit of being incredibly easy and quick - just throw it in the oven while you carve the turkey!

Roasted Brussels Sprouts

Ingredients:

  • 1 pound Brussels Sprouts, trimmed and cut in half lengthwise
  • 2 Tbs. olive oil
  • Kosher salt and fresh cracked pepper, to taste

Directions:

Preheat oven to 400 degrees. Place Brussels Sprouts on a baking sheet, drizzle with olive oil and salt and pepper and then stir with your hands until the oil is well distributed. Bake for 20-30 minutes or until the sprouts are a deep golden brown color. The loose leaves will get very dark and crispy - those are extra tasty!

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Slow Cook a Healthier Thanksgiving

If you are looking for healthier options to fill your Thanksgiving table this year, you need look no further than the star of the show - the turkey! Turkey is naturally a very lean and healthy protein. Unfortunately, the butter we baste it in and the gravy we top it with can make it decidedly less healthy. One way to keep your turkey lean is to cook just a breast - the white meat in the breast is the healthiest part of the bird. And an easy way to cook a turkey breast is in the slow cooker. This is a simple method and it also frees up your oven for your other dishes!

Slow Cooker Turkey Breast

Ingredients:

  • 3.5 - 7 lb. turkey breast (make sure whatever size you buy fits into your slow cooker!)
  • 1/4 cup olive oil
  • 1/2 tsp. salt, pepper and dried parsley
  • 1 tsp. garlic powder
  • 1 large onion, sliced
  • 1 green apple, cored and sliced

  • 2 cups chicken broth or white wine (or a combination of the two)

Directions:

Rinse and dry your turkey breast and then coat it with the olive oil. Sprinkle it with salt, pepper, parsley and garlic powder. Place the onion and apple slices inside the turkey cavity. Place the turkey in your slow cooker and cover with wine and/or broth. Turn slow cooker to high and cook for three hours, when meat thermometer should read 140 degrees. Cook another 2-3 hours or until thermometer reads 170 degrees.

Preheat broiler to high. Remove the turkey and place it on a broil-safe pan. Broil for 5-7 minutes to allow the skin to crisp and the turn golden brown.

Remove from oven and let turkey rest 15-20 minutes. Carve and enjoy!

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Lighten Up Your Pumpkin Pie


Pies - especially pumpkin pie - are a mainstay of Thanksgiving dinner. This year, why not lighten your pie with just a couple small tweaks? We bet no one will notice - and you will save a few calories and fat grams which is always a good thing. This recipe is courtesy of Libby's Pumpkin.

Lighter Pumpkin Pie

Ingredients:

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 oz.) canned pure pumpkin
  • 1 can (12 fl. oz.) evaporated fat-free milk
  • Light whipped cream (optional)

Directions:

Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

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