Healthy Thanksgiving Feast

Indulge in these delicious dishes we have chosen for Thanksgiving, without suffering the consequences

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Hors d’ oeuvres

Turkey (cooked your style)

Escarole Salad
Roasted Butternut squash Creamy

Cauliflower Mashed Potatoes

Garlicky Green Beans and Pine Nuts Apple and Almond Souffle'

HORS D’ OEUVRES

- Steamed Edamame tossed with kosher salt

- Raw almonds poured into martini glasses



- ARTICHOKE & SPINACH RELISH



Ingredients:
1/2 cup walnuts
1 can artichoke hearts, chopped
1 cup baby spinach, chopped
¼ cup grated parmesan
3 tablespoons fat-free mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
1/8 teaspoon black pepper



Let the prepping begin:
In a small bowl, combine the artichoke hearts, spinach, parmesan, mayonnaise, lemon juice, walnuts, salt and pepper. Serve with whole grain crackers and vegetables



DINNER SALAD


ESCAROLE & WALNUTS

Ingredients:
1 cup of walnuts, chopped
12 cups of escarole
1 small red onion, thinly sliced
½ cup shaved parmesan
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/3 cup olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper



Let the prepping begin:
In large bowl combine escarole, onion, parmesan and walnuts. In small bowl, whish together the vinegar, mustard, salt and pepper. Gradually add the oil, Toss with the salad.



SIDE DISHES

-Roasted Butternut Squash with Mustard Vinaigrette


Ingredients:
3 butternut squash peeled, seeded and cut into ½ inch-thick half moons
8 shallots cut into wedges
4 tablespoons olive oil
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1/4 cup fresh flat-leaf parsley, chopped
Kosher salt and pepper



Let the prepping begin:
Pre heat oven to 375. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon of pepper. Arrange in single layer and roast, turning once until golden brown and tender 50-55 minutes.



Meanwhile, simmer the cider in a small saucepan for 12 – 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, and remaining 2 tablespoons of oil, ¼ teaspoon each salt and pepper. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.


-Garlicky Green Beans with Pine Nuts

Ingredients:
1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
2 large cloves garlic, thinly sliced
1/3 cup (about 2 ounces) pine nuts
Kosher salt and pepper

Let the prepping begin:
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.

Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

-Cauliflower Mashed Potatoes

Ingredients:
8 cups cauliflower florets
4 tablespoons butter spray
Kosher salt and pepper
2 ounces fat-free half-and-half

Let the prepping begin:
Place cauliflower in steamer and cook until crisp-tender. Puree in a food processor, adding the butter spray, half-and-half. Season with salt and pepper.


DESSERT

-Apple and Almond Soufflé

Ingredients:
3 medium baking apples, peeled, cored and cut into bite-size pieces
¼ cup water
3 tablespoons sugar substitute
½ teaspoon almond extract
5 egg whites
¼ cup sliced almonds

Let the prepping began:
In a saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, simmer, stirring occasionally, for 10 minutes or until the apples are tender. Stir in the sugar and almond extract. Remove from the heat and place in the fridge for 10 minutes.

Preheat oven to 425

In a bowl using an electric mixer on high speed, beat the egg whites until stiff peak form. With a rubber spatula, gently fold in the apple mixture. Spoon the mixture into 1 1/2 –quart soufflé’ dish. Bake for d15 minutes or until the soufflé’ is puffed and browned. Sprinkle with the almonds before serving. Serve warm.

Until next time have a wonderful Thanksgiving!