Side Dishes

November 25, 2014

Skinny Recipe: Thanksgiving Day Roasted Vegetable Stuffing

This is part of my Thanksgiving recipe series. Every week leading up to Thanksgiving I will share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.

vegetarian Thanksgiving Stuffing
Photo courtesy Flickr user mroach

The average Thanksgiving Day meal could be as much as 4,500 calories and 229 grams of fat! This healthier, yet tasty, version of the classic calorie-busting stuffing will save you about 150 calories. With extra veggies and crunchy French bread, you’ll never miss the added calories and fat from a traditional stuffing recipe.

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November 24, 2014

Skinny Recipe: Thanksgiving Day Parmesan Mashed Potatoes

This is part of my Thanksgiving recipe series. Every week leading up to Thanksgiving I will share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.

Mashed potatoes are my favorite part of the Thanksgiving Day meal. I could probably forgo everything else for an entire plate of creamy, buttery, cheesy mashed potatoes. But that’s not really a good idea when you’re trying to lose weight, or at least NOT gain the average one pound per holiday that most people gain.

Parmesan mashed potatoes
Photo courtesy Flickr user Gwen

 

So, using the Calorie Control Council‘s guide to healthy recipe substitutions, I’ve come up with this healthier version of mashed potatoes that saves you about 70  calories per serving without getting rid of all that wonderful cheesy flavor.

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November 14, 2013

Skinny Recipe: Roasted Carrots with Candied Walnuts

This is part of my Thanksgiving recipe series. Every week leading up to Thanksgiving I will share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.

Did you know a traditional sweet potato casserole with marshmallows can have as much as 600 calories per serving! That’s more than an entire meal in one half cup serving. Since I want more out of my Thanksgiving meal, I’m going to be making this roasted baby carrots recipe dressed with a sweet citrus sauce and topped with crunchy candied walnuts. Roasting concentrates the sweetness of the carrots so you get the most out of those wonderful veggies. You save almost 400 calories with this recipe!

roasted carrots with candied walnuts

Serving size: about 1/2 cup
Servings Per Recipe: 12

Ingredients

  • 3 16 oz. bags mini peeled carrots
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup orange juice concentrate
  • 2 tablespoons butter
  • 2 cups chopped walnuts
  • 1/2 teaspoon ground ginger
  • 1/4 cup SPLENDA, granulated or your favorite sweetener
  • 1/2 teaspoon dried thyme
  • Optional garnish
  • 2 tablespoons chopped fresh parsley

Directions

  1. PREHEAT oven to 350F. In a large bowl, toss together carrots, olive oil, salt and pepper. Place carrots in 9X13 inch baking dish. Roast carrots for about 90 minutes or until fork tender.
  2. MIX orange juice concentrate with 1/2 cup water. Set aside.
  3. MELT butter in a large saute pan over medium heat. Add walnuts, ginger, SPLENDA® Granulated Sweetener, thyme, and orange juice mixture and cook until the liquid thickens.
  4. ADD walnut mixture to carrots and toss. Garnish with parsley if desired.

Nutrition Facts

Calories: 220
Calories from Fat: 150
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: <5mg
Sodium: 300mg
Total Carbs: 15g
Dietary Fiber: 5g
Sugars: 8g
Protein: 4g

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March 22, 2013

Skinny Recipe: Make-Ahead Fresh Green Beans

Makes four servingsgreen beans

Ingredients

1 tablespoon extra-virgin olive oil
1 medium red bell pepper, in 1/4 strips
2 cloves garlic, minced
1 1/2 pounds fresh green beans, blanched
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
1/4 cup grated parmesan cheese

Directions

Blanching: Clean green beans. Bring a big pot of salted water to a boil. Have a bowl of ice water ready. Drop green beans into boiling water a cook for 3 minutes. Strain beans out and drop into the ice water to stop the cooking process. After a minute or two, take them out of the ice water and let them drain on some paper towels. Keep stored in the refrigerator until ready to use (within a day or two).

Finish green beans: Heat oil over high heat in a large pan. Sauté bell pepper until tender. Turn heat down to medium and add garlic, green beans, vinegar, salt and pepper. Heat until beans are warmed through. Make sure the garlic doesn’t burn. serve hot, topped with a sprinkling of grated parmesan cheese.

Nutritional Information

Calories 53
Fat 2g

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