Thanksgiving is approaching! It’s so easy to get sidetracked with all the pies, turkey, and delicious side dishes. That doesn’t have to be the case this year! Why not check out these dietitian-approved delicious and nutritious recipes that will help you stay on track this Thanksgiving without compromising on the yummy taste?
Herb-Roasted Turkey Breast
- 1 whole bone-in turkey breast
- 3 cloves finely chopped garlic
- 2 tsp. dry mustard
- 1 tbs. chopped fresh rosemary leaves
- 1 tbs. chopped fresh sage leaves
- 1 tsp. chopped fresh thyme leaves
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 tbs. olive oil
- 2 tbs. freshly squeezed lemon juice
- 1 cup dry white wine
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. With your fingertips, gently lift the turkey skin from the meat and rub half of the paste directly onto the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours. To prevent dryness and over-browning of the skin, loosely cover the breast with a tent of aluminum foil. When the turkey is done, remove it from the oven, cover it with foil, and allow it to rest at room temperature for 15 minutes.
Roasted Honeynut Squash
Serving size: ½ squash
- 2 medium honey nut squash, halved lengthwise; scoop out seeds.
- 4 tsp. butter (optional)
- ¼ tsp. salt
- ¼ tsp. ground pepper
- ¼ tsp. ground cinnamon
- 4 tsp. pure maple syrup or tahini
- Preheat the oven to 425° F.
- Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon of butter in each cavity if you wish. Sprinkle the halves with salt, pepper, and cinnamon. Roast until tender, 25 to 30 minutes.
- Drizzle the tops of the cooked squash with maple syrup or tahini upon serving.
- 3 medium carrots, cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts, halved
- 4 cups potatoes, cut into 1 1/2-inch thick slices
- 3 medium parsnips, cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes, cut into 1 1/2-inch thick slices
- 1/2 cup extra-virgin olive oil
- 1 tbs. dried oregano
- 1 tbs. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1/4 cup sea salt
- 2 tbs. freshly ground black pepper
- Preheat the oven to 400° F.
- In a large bowl, combine carrots, Brussels sprouts, potatoes, parsnips, and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
- Spread the vegetables evenly on a large baking sheet. Place on a medium rack in the oven and bake for 35 to 40 minutes. Halfway through cooking, turn the vegetables for even roasting.
Green Bean Salad
- 1 lb. thin green beans, trimmed and chopped
- 1/2 tsp. salt
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/4 cup crumbled blue cheese
- fresh ground pepper to taste
- 2 tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 3 T\tbsp. extra-virgin olive oil
- fresh-ground black pepper to taste
- Bring a medium-sized pot filled halfway with salted water to a boil while you trim the green beans.
- Trim both ends of the beans. Cut them into short pieces, 1-2 inches long, and wash.
- When the water comes to a boil, add beans to the water. Cook for 4-5 minutes or just until the beans are barely done but still slightly crisp.
- Drain immediately into a colander placed and rinse with very cold water. Let for a few minutes out the beans on a sheet of paper toweling, putting another on top. Blot until the beans are as dry as possible.
- While the beans cook, whisk together the vinegar, Dijon, olive oil, and pepper to make the dressing.
- When the beans are dry, put them into a plastic bowl and toss them with dressing (Step 5).
- Toast the pecans for approximately 2 minutes in a dry pan over high heat, shaking the pan the entire time so they don’t burn. Put pecans on a cutting board to cool, then coarsely chop.
- In a separate bowl, measure the dried cranberries and crumble the blue cheese. Toss all ingredients together and season to taste with more fresh-ground black pepper.
Servings: 16 biscuits
- 2 cups all-purpose flour
- 1 tbs. baking powder
- 1 tbs. sugar
- 1 tsp. kosher salt
- 1/4 tsp. freshly grated nutmeg
- 2 tbs. finely grated parmesan cheese
- 1 stick cold unsalted butter, diced
- 1/2 cup canned pure pumpkin
- 1/4 cup heavy cream
- Preheat the oven to 400° F; line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking powder, sugar, salt, and nutmeg. Blend in 1 tbs. of parmesan. Add the diced butter and work it in with your fingertips until it resembles coarse crumbs. In a small bowl, mix the pumpkin and cream; pour it over the flour mixture. Use your hands or a fork to mix the ingredients into a soft dough.
- Turn the dough onto a lightly floured surface and roll it out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange them about 2 inches apart on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle the remaining 1 tablespoon of parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving.