Thanksgiving Recipes (Most Popular)
The caramelized onions give this dish a wonderful flavor that even the squash haters will love plus it only has 6 ingredients! Make sure to use a cast iron skillet for best results.
Full of vitaimn and you can use canned pumpkin too if you can't get fresh, under 100 calories for two bigg servings!
I personally like to make individual cakes in muffin tins. It helps with portion control, and I don't have to deal with an entire cake. I spread out the batter into 24 muffin tins.
If I want to use a Bundt pan, I cut this and freeze it in individual baggies to avoid temptation!
The original recipe calls for 1/4 cup confectioners' sugar and 1 1/2 tablespoons fresh lemon juice, which is drizzled on top of the cake. It will up the calorie count a wee bit, though and I don't think the cake needs it.
Pecan topped Sweet potatoes. Very light. A family favorite. I start with 5 lbs of Sweet potatoes.
Red raspberries can be substituted for the strawberries. The lemon juice acts as a preservative so that the bananas don't turn brown.
Indulge this holiday season with a sweet, festive treat that won't weigh you down.
Delicious--I was trying to find a way to use my leftover veggies. It is absolutely delicious. My husband ate 3 bowls!
I love this recipe on the side with baked chicken or turkey on a cold day. It would be a great side dish for Thanksgiving or Christmas.
THNAKFULLY SLIM CONTAIN INGREDIENTS THAT HELP FLATTEN YOUR BELLY . THIS VERSIION HAS 98 LESS CALORIES,2GMORE FIBER,11%LESS FAT AND 82%LESS SAT FAT THAN TRADITIONAL STUFFING RECIPES. YOUR GUEST WILL NEVER KNOW IT. VERY TASTY
This is rich and delicious and you will not miss the fat! Perfect for the holidays! Served to my whole family and no one even knew it was low in fat!
I didn't have a blender, so I had to hand mash my soup, turned out great!
I got this recipe from Eating Well magazine. It's low fat, low sodium and so sweet! Add a little something different to the dinner table!
Preheat oven, 325 degrees. Mix all ingredients until smooth. Pour into oil sprayed loaf pan. Cook 65 minutes. Cool on rack, release from pan to serving platter, cool to desired temperature, and slice and eat. Or, freeze to eat at a later date.
I have come to love roasted veggies! We eat them at my home 2-3 times a week. It doesn't matter how many veggies we roast, they are always a hit, and they always are gone by the end of dinner. This is an excellent side dish to almost any meal. It is healthy, and you can tailor it by adding vegetables that are in season (grape tomatoes are good, poke a hole in them first). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
A healthy and delicious treat! These make great holiday gifts, if cooked as mini loafs!