Healthy Thanksgiving Recipes
Ingredients
1 French bread loaf, cut into small cubes
2 slices bacon, diced
1 tablespoon butter
1 large chopped onion
3 medium stalks celery, diced
8 fresh sage leaves, diced
2/3 cup chopped parsley
salt and pepper to taste
1 large beaten egg
2 cups fat free chicken broth
1/2 cup water
Cooking spray
Directions
Preheat oven to 350 degrees Fahrenheit.
Over medium heat, fry bacon in large fry pan for 2 minutes. Stir in butter and melt. Add onions, celery, parsley, sage, pepper and salt to pan. Cook on medium low heat until soft and onions are translucent, 5-10 minutes. Turn off heat and cool. Continue reading
Ingredients
2 large navel oranges
2 pounds fresh cranberries
1/2 cup water
2 tablespoons balsamic vinegar
3/4 cup granulated sugar
3/4 cup light brown sugar
1/4 cup chopped fresh ginger
Salt and ground pepper
Directions
With a sharp knife, peel the oranges. Remove all the white pith. Remove orange sections from membranes. Squeeze membranes over a bowl to catch the juice. Chop orange sections into 1-inch cubes.
Mix together in large saucepan the cranberries and water. Add 1 / 4 cup of the fresh squeezed orange juice. Simmer over medium heat. Cover. Continue cooking and stirring over medium low heat about 10 minutes, until the cranberries begin to pop open. Continue reading
Ingredients
4 pounds fresh sweet potatoes
6 tablespoons room temperature unsalted butter
1/2 cup apple butter
Salt
Directions
Heat oven to 350 degrees Fahrenheit.
Stab the sweet potatoes all over with a fork piercing the skin. Put in a large baking sheet or jelly roll pan. Cook until very tender, for 1 1/2 hours.
Cool to the touch. Remove the peels from the sweet potatoes. Put into a large bowl. Smash with a potato masher until creamy and smooth. Add the butter and apple butter and continue smashing until mixed well.
Sprinkle salt and serve. Continue reading
Ingredients
1 head of cauliflower
2 Tablespoon of heavy cream
1 Tablespoon butter
2 ounces sharp cheese
Salt and pepper to taste
Directions
Wash and trim cauliflower into medium sized chunks.
Pour cauliflower, 2 tablespoons heavy cream and 1 tablespoon butter into a microwave safe bowl with a cover and microwave, six minutes on high.
Mix the cream and butter to coat the cauliflower. Return to microwave and cook for 6 more minutes on high.
Place hot mixture into a blender or food processor. Add cheese. Pulverize until consistency is smooth. Season with pepper and salt. Continue reading
