Thanksgiving Recipes (Most Popular)
This is a family recipe. I added pumpkin to hide some vitamins for my kids and improve the color.
Butternut Squash, Pumpkin & Carrot Soup, only 80 calories per serving.
A great low-fat side dish for Thanksgiving dinner! Attractive presentation, and taste delicious! The original recipe was found at www.lowfatcooking.about.com - I changed the marinade ingredients to reduce the calories a bit
Originally I found this recipe on Weight Watchers but I've adjusted it slightly and get rave reviews about it every time.
Oats and cornmeal add healthy grains to this classic quick bread. Make it in mini muffins to save calories. Fancy enough for a Thanksgiving feast, but too good to eat only once a year!
A delicious, pumpkin spice treat that's perfect for cool fall mornings. These make a great, simple breakfast treat for Thanksgiving morning!
You can scoop this back into the potato shells or, if your like me and destroyed them, you can bake in muffin tins to maintain serving size!
Once you try this recipe I am sure you will make many adaptations and try a variety of Ways.
It is very flavorful.
I tried this recipe from Cooking Light and loved it. Here it is with a few personal modifications of my own.
A nice way to enjoy pumpkin flavored dessert, *if* you left room after all that turkey!
Recipe from Cori Loughman of Greenfield, Ind.
A fantastic twist on a seasonal classic!
I lightened it up a little bit: from almost 700 calories per serving to under 350!
An easy homemade turkey broth perfect for soups and stews.
I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.
The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.