A Healthier Thanksgiving

With the exception of the following recipes, I have tried every single item I've advertised to you. I don't make it a habit of sharing recipes that I don't know for a fact are good, but since Thanksgiving is around the corner and I really don't feel like making the feast twice, here are a few healthier dishes you may choose to incorporate into your meal. Remember, every calorie counts...and I'd rather save a few (hundred) for pie ;)

First, the grand turkey. Obviously turkey breast is going to be healthier than the dark meat, so why not buy just the turkey breast alone? Have you seen those suckers? The smallest one I could find was over 4 pounds!

Sage Butter Roasted Turkey Breast

3 lb turkey breast half
2 tbsp light butter
1 tbsp sage, finely chopped
1/2 tsp salt
1/8 tsp black pepper
1 tbsp flour

1. Preheat oven to 325 degrees.
2. Poke breast 25 times with fork.

3. Mix butter sage, salt, pepper in bowl. Rub over breast.
4. Put flour in small roasting bag and place in pan.

5. Roast for 45 minutes, or until thermometer reads 175 degrees.

Next, the sweet potatoes. I think we all know deep down that sweet potatoes with brown sugar, tons of butter, and a heap of marshmallows are more of a dessert than a vegetable. However, sweet potatoes are excellent for you! They are a fantastic source of fiber and vitamin A, as well as many other nutrients. Here's a recipe for "breakfast" sweet potatoes, but you know what, I'm a rebel and I'm making 'em for dinner.

Breakfast Sweet Potatoes

1 lb sweet potatoes, peeled and cut into ½’’ cubes
1/2 c chopped green bell pepper
1.5 tsp freshly minced garlic
1.5 tsp extra-virgin olive oil
1/4 tsp paprika
1/8 tsp salt, plus more to taste
Ground black pepper, to taste

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. In a medium glass or plastic mixing bowl, combine the sweet potatoes, bell pepper, garlic, olive oil, paprika, and 1/8 tsp salt and toss well to combine. Transfer to the prepared baking sheet and arrange in a single layer.
3. Bake for 20 minutes. Turn the potato pieces with a spatula and bake 20 to 25 minutes longer, or until the potatoes are tender and the pepper is slightly browned. Season with additional salt and black pepper. Serve immediately.

Finally, one of the desserts I'm making. It's a Thanksgiving staple, so why not eat it guilt-free?!

Pumpkin Pie Bars

Cooking spray
1¼ c finely crushed low-fat graham crackers (about 9 whole crackers)
1/4 tsp ground cinnamon
1/4 c light butter, melted
4 large egg whites
One 15-oz can solid pumpkin puree
One 14-oz can fat-free sweetened condensed milk
1.5 tsp vanilla extract
2 tbs brown sugar (packed)
1¼ tsp pumpkin pie spice
12 tbs fat-free frozen whipped topping, defrosted

1. Preheat oven to 350 degrees.
2. Mist an 11 x 7-inch ovenproof glass baking dish with spray.
3. Mix the graham crackers, cinnamon, and butter in a small mixing bowl until combined. The crumbs should stick together slightly. Transfer them to the baking dish. Use a piece of wax paper about the same size as the bottom of the pan to press them to evenly cover the bottom. Bake for 6 to 8 minutes, or until the crust is slightly browned. Set aside.
4. Use a sturdy whisk to lightly beat the egg whites in a large bowl. Add the pumpkin and condensed milk and continue mixing. Next, add the vanilla, brown sugar, and pumpkin pie spice. Stir until well combined.
5. Pour the filling over the crust and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out dry.
6. Cool the pan on a wire rack for 10 minutes, and then slice into 12 bars. Transfer 1 bar to a serving dish and top with 1 tablespoon whipped topping. Refrigerate leftovers in an airtight container for up to 3 days.