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Healthy Thanksgiving Recipes

Healthier_Mac_and_CheeseHealthier Macaroni and Cheese
pauladeen.com

INGREDIENTS

  • 2 cups whole wheat or regular elbow macaroni (8 ounces)
  • 2 cups shredded reduced-fat Cheddar cheese (8 ounces)
  • ½ cup low-fat evaporated milk
  • 2 large eggs, lightly beaten
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1/3 cup grated Parmesan cheese

DIRECTIONS

  1. Preheat the oven to 350°F. Coat a 13×9 inch baking dish with cooking spray.
  2. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the Cheddar and stir until the pasta is coated and the cheese has melted.
  3. In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the Parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

 

xgreenbeancasseroleHealthy Green Bean Casserole
theleangreenbean.com

INGREDIENTS

  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup onion, diced
  • 1 cup mushrooms, thinly sliced and diced
  • 3 Tablespoons white whole wheat flour
  • 1½ cups skim milk
  • ⅔ cups plain greek yogurt
  • ½ teaspoon salt
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • black pepper, to taste
  • 2 – 12 ounce bags frozen green beans
  • ¼ cup Parmesan cheese, grated (optional)
  • ¼ cup Panko breadcrumbs

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large saucepan.
  3. Add garlic, onion and mushrooms and saute 5-7 minutes.
  4. Add flour and stir well.
  5. Slowly add milk, stirring constantly to avoid clumping.
  6. Add yogurt and seasonings, reduce heat and let simmer 5-10 minutes until thickened.
  7. Cook green beans according to package directions (in microwave or on the stove. Drain excess water).
  8. Add green beans to sauce and stir to combine.
  9. Pour into a casserole dish. Top with parmesan if desired. Sprinkle with breadcrumbs.
  10. Bake at 350 for 30 minutes.

 

sweet-potatoesRoasted Sweet Potatoes with Honey and Cinnamon
foodnetwork.com

INGREDIENTS

  • 4 sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
  • 1/4 cup honey
  • 2 teaspoons ground cinnamon
  • Salt and freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
  3. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

 

pumpkincustard1Healthy Pumpkin Pie Custard
sugarfreemom.com

INGREDIENTS

  • 1 can (15 ounce) pure pumpkin
  • ½ cup milk ( I used 1%)
  • 4 beaten eggs
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon vanilla liquid stevia
  • Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Spray 6 ramekin or custard cups with nonstick cooking spray.
  3. In a large bowl mix together pumpkin, milk, eggs, spices and stevia.
  4. Pour evenly into ramekins.
  5. Bake for 40 minutes or until a knife comes out clean.
  6. Best served cold. Top with dairy free whipped cream! Sprinkle with more nutmeg!