Some healthy thanksgiving dishes food networ.k low carb dessert recipes
Here are some ideas for a lighter and brighter Thanksgiving feast than usual based upon the Mediterranean diet. I only cook for two, but you can easily increase these quantities. You can use this plan in its entirety or swap some of the dishes into your usual Thanksgiving repertoire. Bon appetit! The chicken comes together in just a few minutes and will cook merrily away in the crockpot as you prepare the simple vegetable dishes. Start it around 10 or 11 a.m. if you want to dine mid afternoon and enjoy the delicious smells all day long. If you cook a turkey, this recipe would be a good way to use some of the leftovers. I usually chaet and use instant rice and grain combinations from a pouch since we eat very few carbs, but you can also cook these while you make the vegetables if you prefer. The clam dip and crudités, cauliflower and white bean mash, cranberry sauce, and pears can be prepared ahead of time. All dishes are practically foolproof and designed to harmonize well with nods both to tradition and innovation. Clam Dip with Crackers and Crudités Wine Braised Chicken with Wild Mushrooms Brown Rice, Quinoa, or Wild Rice from a pouch Cauliflower and White Bean Mash Butternut Squash Chunks with Lemon Pepper Green Beans Amandine Rosemary Lime Cranberry Sauce Honey Kissed Pears Coffee and Tea Dried Apricots purased Madeleines purased Sugar Free Chocolates purased Walnut and/or Pecan Halves purased Clam Dip with Crackers and Crudités This dish artfully introduces the oft hidden Native American presence to your Thanksgiving table. Clams and wild onions were favored Native American foods that combine well with typical Eastern seaboard ingredients. 1 6 oz. can chopped clams, drained well 8 oz. nonfa.t Greek yogurt 1 or 2 green onions, trimmed and chopped both white and green parts Fresh lemon juice, to taste Lemon pepper, to taste Old Bay seasoning, to taste Salt, to taste Smoked paprika, to top Melba toasts, to serve Celery and fennel sticks, to serve Rainbow baby carrots, to serve Stir together clams, yogurt, and chopped onions in a small bowl. Cover and refrigerate until ready to use. To serve, put bowl of dip on serving plate and top with paprika. Surround with crackers and crudités. Wine Braised Chicken with Wild Mushrooms The chicken and mushrooms release just enough liquid to keep this dish moist and succulent. You can thicken the pot juices with a bit of cornstarch mixed with water if you wish to make a delectable gravy. Extra virgin olive oil 2 skiess, boneless chicken breasts 2 skiess, boneless chicken thighs Cayenne pepper, to taste Dried chives and/or parsley flakes, to taste Garlic powder, to taste Salt and cracked black pepper, to taste 1 pound mixed wild mushrooms, coarsely chopped Dash each of tarragon vinegar and white wine Grated Swiss type cheese Emmenthaler, Gruyère, Jarlsberg, Manchego, etc., to top optional Wipe crockpot with a paper towel saturated with olive oil. Lay chicken pieces on the bottom of the pot and wipe tops with the same towel. Season chicken breasts to taste and scatter mushrooms evenly over them. Spritz chicken and mushrooms lightly with tarragon vinegar and white wine. Cover crockpot and turn to Low or High. Cook chicken for 5 to 6 hours on Low or 4 to 5 hours on High. Turn off pot and allow chicken to cool slightly. Carefully transfer to serving platter or plates with a slotted spoon or spatula. Sprinkle chicken with grated cheese if using right before serving. Cauliflower and White Bean Mash 1 1 pound bag cauliflower florets 1 15 oz. can white beans, drained and rinsed Extra virgin olive oil, to taste Dried chives or parsley flakes, to taste Garlic powder, to taste Salt and cracked black pepper, to taste In a small saucepan, overcook cauliflower slightly in some water. Add beans and cook a few minutes more. Drain cauliflower and beans and mash mixture in small bowl. Season to taste. Transfer mash to serving bowl or cover and refrigerate until ready to use. It reheats quickly in the microwave. Butternut Squash Chunks with Lemon Pepper 12 oz. frozen butternut squash chunks Salt and lemon pepper, to taste Thaw squash chunks quickly in some hot water and drain. Transfer to microwave safe dish and cook on High power for a few minutes until heated through. Sprinkle with salt and lemon pepper to taste and serve. Green Beans Amandine 12 oz. haricots verts buy frozen at Trader Joes 4 oz. sliced almonds Dried basil and oregano, to taste Extra virgin olive oil, to taste Fresh lemon juice, to taste Salt and cracked black pepper, to taste Steam haricots verts lightly in medium saucepan. Drain and put in small bowl along with sliced almonds. Season beans to taste and serve. Rosemary Lime Cranberry Sauce Cranberries, pomegranates, herbs, and citrus fruits are antioxidant powerhouses. You might want to make more o
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