Healthy recipes make your Thanksgiving dinner delicious and at the same time highly beneficial. Read on to know healthy recipes for Thanksgiving Day.
Healthy Thanksgiving Recipes
Thanksgiving dinner needs to be extremely delicious and healthy, at the same time. You need to be careful that your guests have a grant treat, but not at the cost of their good health. So, always make the Thanksgiving treats taste good, but keeping in consideration the health quotient. In this article, we bring you some easy and healthy recipes for Thanksgiving, like pumpkin custard, cranberries with apricots and vegetable crust. These recipes are extremely simple, but prove great treat for your taste buds. They keep your Thanksgiving dinner healthy as well. So, go ahead and start cooking!
Healthy Recipes For Thanksgiving
- 2 tbsp Honey
- 1 tsp Ground Cinnamon
- ¾ tsp Ground All Spice
- 1/7 cup Sugar
- 7 ounces Canned Skim Milk, evaporated
- 9 ounces Canned Cooked Pumpkin
- 2 Eggs
- ½ cup Frozen Whipped Topping
- Preheat the oven to a temperature of 325 °F.
- Except for the topping, mix all the ingredients in a large bowl.
- Use an electric mixer to beat the mixture well, until it is smooth.
- Spoon the mixture into custard cups and place the cups in a square baking pan.
- Add hot water to a depth of 1 inch.
- Bake the contents for 1 hour or until set.
- Remove the cups from the pan and allow them to cool properly.
- Serve with 1 tbsp whipped topping on each of the custard pieces.
Cranberries With Apricots
- 5 cups Fresh Cranberries
- 1 cup Sugar
- 1¼ cup Dried Apricots, chopped
- 1¼ cup Golden Raisins
- 1 cup Orange Juice
- 1 tbsp Grated Orange Zest
- 1 cup Water
- 1 tsp Honey
- Mix all the ingredients in a large saucepan and keep over medium heat.Stir constantly, till the sugar has dissolved.
- Let the contents boil and the cranberries burst. Now, remove the saucepan from heat, let the contents cool down and chill for a period of 8 hours. Serve cold.
- 1 pound Small Broccoli Florets
- ¾ cup Sliced Red Onions
- 3 Leeks, light green and white parts only
- 2 Fennel Bulb
- 1 head Garlic
- 3 tbsp Extra-virgin Olive Oil
- 1 tbsp Vinegar
- ¾ cup Crumbled Cheese
- 1/3 cup Black Olive Tapenade
- 2 tbsp Chopped Rosemary
- 2 tbsp Tapenade
- Salt as per taste
- Pepper as per taste
- 1 ½ cups White Whole-wheat Flour
- 4 tablespoons Ice Water
- 3 tablespoons Canola Oil
- 3 tablespoon Cold Unsalted Butter, in pieces
- 11/4 cup Reduced-fat Cheddar Cheese
- ¾ cup Cornmeal
- Preheat the oven to 400°F.
- Coarsely chop the leeks and rinse them properly. Trim the broccoli florets and cut into half. Slice the fennel bulb lengthwise.
- Mix the whole vegetable in a single layer, on a large baking sheet. Add salt and pepper to the vegetables.
- Garnish the vegetables with rosemary. Sprinkle oil over them, add garlic and toss them well.
- Bake the vegetables and when they are properly cooked, add vinegar. Now, let them cool down.
- Process flour, cornmeal and cheddar in a food processor. Pulse them each time with a piece of butter. Continue till the dough is made. Finally, add oil and water in the dough and pulse again.
- Cover a rectangular pan with cooking spray. Put the dough in a pan and spread evenly. Keep it in the oven, for baking. Bake the dough to a temperature of 350°.
- Once it is cooked, spread tapenade over the bottom of the crust. Put the roasted vegetables on the top of the crust.
- Cut off the top of the garlic and put the cloves on the vegetables. Garnish the whole stuff with goat cheese.
- Bake again for 25 minutes. Serve by cutting it into squares.