11/19/2025
With Thanksgiving around the corner, here are some recipes with healthier options!
Below are recipes for healthier alternatives to your favorite classic dishes:
Turkey:
Choose a turkey that is not pre buttered (STAY AWAY FROM THE BUTTETRBALL BRAND NAME). Rub with a butter substitute and some non-salted seasonings like sage, onion, garlic, thyme, or rosemary. Using the oven bag while cooking your turkey will keep the moisture in, without the need for butter and/or oil.
**If you are in a program to lose weight, eat only the white meat from your turkey**
Ingredients-
6 garlic cloves, minced
2 Tbsp. plus 2 teaspoons rubbed sage
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
2 tsp. pepper
1/2 tsp. each ground allspice, ginger and mustard
1/4 tsp. cayenne pepper
1 Tbsp. all-purpose whole wheat flour
1 turkey-size oven roasting bag
2 celery ribs, chopped
2 small carrots, chopped
1 small onion, chopped
1 small sweet potato, sliced
1 turkey (14 pounds)
1 Tbsp. cornstarch
2 Tbsp. cold water
Instructions-
Preheat oven to 350˚. In a small bowl, mix garlic, herbs, and spices until blended. Sprinkle flour into oven bag; shake to coat. Place bag in a roasting pan; add vegetables and sprinkle with 5 teaspoons herb mixture.
Pat turkey dry. With fingers, carefully loosen skin from turkey breast; rub half of the remaining herb mixture under the skin. Secure skin to underside of the breast with toothpicks. Rub remaining herb mixture over inside of the turkey. Tuck wings under turkey; tie drumsticks together.
Place turkey in a bag over vegetables, breast side up; close bag with nylon tie. Cut six 1/2-inch slits in top of bag; close with tie provided. Bake 2 to 2 1/2 hours or until a thermometer inserted in the thickest part of the thigh reads 170-175˚.
Remove turkey from oven bag to a serving platter; tent with foil. Let stand 20 minutes before carving. Strain contents of oven bag into a small saucepan, discarding vegetables; skim fat from cooking juices. In a small bowl, mix cornstarch and water until smooth; gradually whisk into cooking juices.
Bring it to a boil; cook and stir 2 minutes until thickened. Serve with turkey. Keep in mind that if you are in weight loss you must stick to the white breast meat for your meal.
Stuffing is usually baked within the food in which it's stuffed, such as a turkey or chicken. This version bakes the stuffing separately, saving calories and fat.
Stuffing Recipe:
Serves 6
Ingredients-
1 cup low-sodium chicken broth
1 cup chopped celery
1/2 cup chopped onion
10 slices whole-wheat bread, toasted and cut into cubes
1/4 cup chopped parsley
1 teaspoon dried tarragon
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1/4 cup chopped fresh cranberries (This fruit would be borrowed from the fruit normally eaten at breakfast or those in weight loss)
1 cup whole water chestnuts
1 cup chopped green apple (This fruit would be borrowed from the fruit normally eaten at breakfast or those in weight loss)
optional based on weight loss program (up to 1 TB of Olive Oil drizzled on top before baking to brown the top.
Directions
Preheat the oven to 350 F. Lightly coat a 2-quart baking dish with cooking spray.
In a large skillet, heat the chicken broth over medium heat. Add the celery and onion and saute until the vegetables are tender, about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes, parsley, tarragon, paprika, nutmeg, cranberries, water chestnuts and chopped apples. Add the onion and celery mixture. Stir to mix evenly.
Spoon stuffing into the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Serve immediately.
Nutritional analysis per serving
Serving size :1/2 cup
**Mayo Clinic Staff Recipe
Also try this healthy alternative to a Sweet Potato Casserole
Sweet Potato Casserole:
5 ounces is one serving
Ingredients-
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/4 cup Silk almond milk
2 TB honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
And Best of All for a SWEET TREAT for the holidays that won’t blow your great results in the gym…a HEALTHY version of apple crisp! Mmm Mmmm…YUMMY IF you want the apple crisp for dessert please skip the sweet carb at dinner. Meaning if you want the sweet potato casserole with dinner no apple crisp after.
Apple Crisp Recipe:
Ingredients-
1 organic apple
1 ½ teaspoons cinnamon
2 tablespoons rolled oats
3 tablespoons chopped nuts and/or seeds
1 teaspoon honey, melted
1 teaspoon butter or coconut oil, melted (optional ingredient)
2 tablespoons lemon juice
3-5 tablespoons water
pinch of sea salt
Steps
1. Preheat the oven to 425 degrees F with a rack towards the top of the oven (OR if you have a toaster oven, use that instead).
2. Wash, core and slice the apple (skin on for extra fiber). Toss with lemon juice and 1 teaspoon of cinnamon. Set aside.
3. In a small bowl mix rolled oats, chopped nuts, ½ teaspoon cinnamon, and melted honey until well combined. Spread in a thin layer on a piece of tin foil and bake for ~5 minutes. Watch carefully to avoid burning.
4. In a small saucepan over medium heat, begin to cook the apples. Every time the pan starts to dry up, add a tablespoon of water. Cook for about 6 minutes until desired doneness.
5. Throw the cooked apples in a bowl and sprinkle with the oat and nut crumble
