It is hard to believe that tomorrow is Thanksgiving!!! Honestly, I am not a huge fan of the traditional Thanksgiving meal…although I love Thanksgiving. I love gathering with friends and family and taking time to be thankful for all that I have. Whether you are cooking or bringing food to wherever you are heading, here are some of my favorite recipes for “lightened up” apps and side dishes to enjoy with your loved ones.
Super easy to prepare and a healthier alternative to a creamy green bean casserole. Cut up cauliflower, dice sweet potatoes, butternut squash and sliced carrots. Mix olive oil, salt and pepper and a little sage, mix well and then toss mixture with the veggies. Cook the potatoes and squash together for 15-20 minutes at 400 degrees on a cookie sheet, then add cauliflower and carrots and cook for another 20 minutes. Turn the veggies as needed.
Lightened Up Sweet Potato Casserole
2 lbs sweet potatoes (about 5 medium), peeled
1/2 cup golden raisins
1 tsp agave
1/4 tsp ground cinnamon
8 oz can unsweetened crushed pineapple, drained
2 tbsp chopped pecans
1 cup mini marshmallows
Cut sweet potatoes into large chunks; boil potatoes in a large pot covered with water until potatoes are soft if pierced with a fork. Drain and return to the pot.
Preheat oven to 400°.
Lightly spray a pie dish or casserole dish with oil, spoon in sweet potatoes. Sprinkle with pecans and marshmallows. Bake for 15 minutes.
Skinny Pumpkin Pie
*Recipe from Skinnytaste.com
15 oz canned pumpkin
2 tbsp whipped butter, softened
3/4 cup light brown sugar, unpacked
1/2 cup fat free milk
1 large egg
2 large egg whites
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to room temperature) OR better yet..make your own 🙂
Preheat oven to 350°F.
Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
Place into a 9-inch pie dish, cutting off excess dough.
Place pumpkin puree in a large bowl. Add butter, and mix well.
Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean
Serve with whipped coconut cream or whipped cream if desired.
Low Calorie Stuffing