Explore these flavorful Thanksgiving side dishes that will keep you light and energized during your holiday feast.
Lemony Green Beans With Almond Topping
4 1/2 cups trimmed green beans
1/2 cup breadcrumbs
Several cloves of minced garlic
1/3 cup olive oil
1/2 cup slivered almonds
Juice from one lemon
Salt and pepper to taste
Chopped parsley (optional) for garnish
Toast the almonds in a pan, then let them cool and grind in a food processor. Heat a few tablespoons of olive oil with the garlic, almond mixture, and breadcrumbs. Remove from heat and mix in parsley if preferred. Set aside. In a bowl, combine olive oil and lemon juice, whisking in salt and pepper. Boil green beans for about 5 minutes, drain, and return them to the pot. Mix in the lemon-oil dressing, plate, and drizzle with the remaining vinaigrette. Top with the almond mixture.
Cranberry-Pineapple Sauce
Cranberry sauce is essential for my Thanksgiving dinner. This easy recipe uses pineapple to minimize added sugars.
Ingredients
- 8 oz fresh cranberries
- 20 oz can of pineapple in juice
- 1/3 cup sugar, or agave syrup
Instructions
Let the mixture cool, then store it in a covered container in the fridge overnight.
Drain the liquid from the pineapple into a measuring cup. Add water to reach a total of 1 cup of liquid and pour into a saucepan with the sugar, bringing it to a boil.
Finely chop the cranberries in a food processor or chopper.
Add the chopped cranberries to the saucepan and stir well.
Cook over medium heat, stirring occasionally until thick (about 10 minutes).
Chop the pineapple in a food processor and mix the crushed pineapple into the cranberry sauce, cooking for an additional minute.
Sweet Potatoes
Enjoy this sweet potato dish enhanced with apples and natural sweeteners instead of traditional marshmallows.
4 large sweet potatoes, peeled
Approx 1/3 cup olive oil
Juice from 1/2 lemon
1/3 cup honey or maple syrup
1 tablespoon cinnamon
6 Granny Smith or Honeycrisp apples
Sea salt and freshly ground pepper to taste
Pecans or walnuts to taste
Peel the sweet potatoes and cut them into chunks. Drizzle with olive oil, honey or syrup, cinnamon, and season with salt and pepper. Peel, core, and dice the apples, mixing them with olive oil and lemon juice. Roast the sweet potatoes at 375°F until soft, about 30 minutes. Add the apples in the last 15 minutes of cooking until soft. Mash the sweet potatoes and mix in the apple mixture, adding a drizzle of additional olive oil, top with nuts if desired, and roast for an extra 5 minutes. Season to taste and serve.
Lightened-Up Mom’s Stuffing
1 (12 oz) loaf of whole wheat French bread, cubed
3 slices of center-cut bacon, minced
1 tablespoon butter
1 large onion, minced
3 medium stalks celery, minced
10 fresh sage leaves, minced
2/3 cup chopped parsley
Salt and pepper to taste
1 large egg, beaten
2 cups fat-free chicken broth
1/2 cup water
Cooking spray
If using fresh bread, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring halfway through until firm. Raise the oven to 350°F. In a large sauté pan, cook the bacon over medium heat for about 2 minutes. Add butter; once melted, add onions, celery, parsley, sage, salt, and pepper, and sauté on medium-low until softened, approximately 5-10 minutes. Remove from heat and let it cool slightly. In a medium bowl, mix chicken broth and egg. In a large bowl, combine bread with the sautéed vegetables, then mix in the chicken broth and egg. If the stuffing is too dry, add a bit of water to achieve the desired consistency. Spray a casserole dish with cooking spray, pour in the stuffing, and bake uncovered for 40 to 45 minutes, or until golden brown.
Recipes courtesy of SkinnyTaste.com
