This year, I’m thankful for having had the opportunity to cook Thanksgiving for everyone at The Biggest Loser. The contestants are an exceptional bunch and they are the inspiration for this meal as I decided to makeover classic holiday dishes in the same way the show’s contestants have made over their lives. The menu below has various iconic Thanksgiving dishes, made over, and they’re also the dishes I’m cooking on tonight’s show.
Let’s be honest: everyone likes to snack before they sit down to Thanksgiving and with a low calorie, low fat dip like this you can snack smarter. Begin the meal with this Roasted Sweet Potato Dip with Toasted Sage and Roasted Vegetable Chips and you’ll be off to a great start.
Next up serve this festive Spinach Salad with Pears and Pomegranate that’s as flavorful as it is colorful. Not only is this a fresh and seasonal dish but it also helps you fill up on high-fiber calories before you start in on the turkey.
Speaking of turkey, roasting a turkey breast is the way to go because it’s very low in fat and calories. In this Herb-Orange Turkey Breast recipe, the turkey gets cooked with broth to keep it moist after which it’s finished with a honey-orange glaze, fresh herbs, and served with a Roasted Pear Gravy.
It wouldn’t be Thanksgiving without all the sides like the all-time classic, cranberry sauce. This Citrus-Cranberry Sauce is made with agave nectar and orange juice for a sauce that’s lower in fat, sugar, and calories than the canned stuff.
Traditional mashed potatoes aren’t all that good for you so this recipes uses steamed cauliflower and white beans for a vegan mash that’s lower in fat and calories. It’s a definite change, but, if you’re feeling adventurous, this Mashed White Beans and Cauliflower with Leeks is a great alternative.
Candied Sweet Potatoes are a standard at most Thanksgiving spreads but they’re loaded with fat and sugar. In this “Candied” Sweet Potatoes recipe, fresh goat cheese and Greek yogurt are used instead of marshmallows for a tangy, more updated take on the classic.
The frozen green bean and condensed mushroom soup casserole may possibly be the guiltiest of guilty pleasures. This Crispy Onion, Green Bean, and Mushroom Casserole was made lower fat, lower calorie by roasting the onions and using Greek yogurt instead of heavy or sour cream; it’s such a dead-ringer for the original your guests won’t know what they’re missing.
Here traditional stuffing goes whole grain in this version with apples and toasted walnuts. Serve the Whole Grain Stuffing with Apples and Toasted Walnuts it in a roasted squash half for the non-meat eaters at the table so they don’t feel left out of the feast.
What would Thanksgiving be without dessert? This Pumpkin Pie Custard with Spiced Streusel and Whipped Cream is a dairy-free version of the classic that’s pre-portioned so you don’t have to worry about overindulging. If you’ve already decide on your menu, check out these cooking tips to help you plan smart food choices. No matter what you eat, have a fulfilling, flavorful, and happy Thanksgiving!