Healthy Recipes For The Thanksgiving Dinner

Friday, November 11, 2011

I love Thanksgiving as much as the next person, but it sure can be a day with lots of fattening side dishes and desserts. Here are few healthy and delicious recipes that you can incorporate into your Thanksgiving Feast. 

Pumpkin Soup: 

Serves 4 (Double or triple the recipe when serving for more guests)


    3/4 cup water
    1 small onion, chopped
    1 can (8 ounces) pumpkin puree
    1 cup unsalted vegetable broth
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 cup fat-free milk
    1/8 teaspoon freshly ground black pepper
    1 green onion, green top only, chopped


In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately. 

Here is a twist on the classic Thanksgiving side dish of stuffing: 

Wild Rice Stuffing: 

Serves 12


    • 3/4 cup uncooked wild rice (or equal amount of uncooked quinoa)
    • 2 1/2 cups water
    • 1 tablespoon olive oil
    • 3/4 cup chopped onion
    • 1 cup sliced mushrooms
    • 1 cup chopped apple (including peel)
    • 1/4 cup dried cranberries
    • 2 cups diced celery
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon poultry seasoning
    • 1/2 cup reduced sodium chicken broth
    • 1/4 cup slivered almonds, toasted


Rinse wild rice two to three times — until water runs clear.
Place wild rice and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook wild rice for about 30 minutes. (If you're using quinoa, cook it for about 15 minutes.)
Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.
Combine the rice, the fruit/vegetable mixture and chicken broth in a large bowl. Use to stuff turkey. Or bake in a dish coated with nonstick spray. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.
Gives these a try mock mashed potatoes a try!
Cauliflower Mashed Potatoes:

Serves 4


    1 head cauliflower
    1 clove garlic
    1 leek, white only, split in 4 pieces
    1 tablespoon soft-tub margarine, nonhydrogenated
    Pepper to taste


Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.


  1. These recipes look so yummy. I can't wait to try them.

  2. I love your blog; seriously. I always find stuff here to inspire me. This is why I am awarding you the Sunshine award. Please find the details and collect your award at

  3. The pumpkin soups looks amazing. My mouth is watering looking at it - that's what I get I guess for reading recipes while hungry!

    My mother-in-law is a fan of the mashed cauliflower - although I bet your recipe is a variation on hers - which, I personally don't like that much. The garlic and leek in yours might just be the flavor kicker that changes my mind.

  4. Vow!!! all the three Thanksgiving dinner recipes were super and all these were healthy too. You gave the recipes with direction was very useful for preparation time, i really enjoy while cooking these recipes and thanks for sharing the information.


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