Thanksgiving is a week away. If you have not completed your menu, here are some recipes to consider. Also, if you want to “lighten up” some of your favorite recipes, check out some of the suggestions below.
- Use whole wheat or multi-grain bread cubes
- Use low sodium chicken broth
- Substitute pork sausage with turkey sausage
- Add diced apples for moisture and flavor
- Saute diced onions, celery, garlic, cumin and sage to add flavor
- Cut back on sugar or use brown sugar
- Omit the marshmallows
- Add pecans or walnuts
Green Bean Casserole
- The traditional green bean casserole is coated in cream of mushroom soup and topped with fried onion rings, both of which are high in sodium and fat. Instead, saute green beans in olive oil and about a tablespoon or two of bacon fat with herbs. Top with crumbled bacon.
- Substitute low fat milk or buttermilk for whole milk. Or use half low-sodium chicken broth and half low fat milk.
- Substitute half cauliflower and half potatoes.
- Instead of using canned sauces, make your own. Here’s the recipe I make at Thanksgiving. Any leftover sauce is used to make cranberry mustard for sandwiches.
- Make cranberry relish by chopping whole cranberries, oranges, apples and 1/2 cup sugar in your food processor.
- Drain fat from turkey drippings or simply use butter to create the roux for your gravy.
- Fresh fruit salad
- Low fat pumpkin cheesecake (see below)