11/23/2023
Happy Thanksgiving Week! We are so thankful for all of you 🤎🦃✨
Here are 3 low calorie side dishes you can add to your feast this year to enjoy the great food with out overindulging!
Roasted Brussels Sprouts with Balsamic Glaze:
Ingredients:
Brussels sprouts
Olive oil spray
Balsamic glaze (you can make a reduced-calorie version)
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Trim and halve Brussels sprouts.
Place them on a baking sheet, spray with olive oil, and season with salt and pepper.
Roast for 20-25 minutes or until they are golden brown.
Drizzle with balsamic glaze before serving.
Cauliflower Mash:
Ingredients:
Cauliflower
Low-fat chicken or vegetable broth
Garlic (optional)
Salt and pepper to taste
Instructions:
Steam or boil cauliflower until tender.
Drain and place in a food processor.
Add a small amount of low-fat chicken or vegetable broth for creaminess.
Blend until smooth.
Season with salt, pepper, and minced garlic if desired.
Quinoa-Stuffed Acorn Squash:
Ingredients:
Acorn squash
Quinoa
Vegetable broth
Onion, finely chopped
Garlic, minced
Pecans (optional)
Dried cranberries (unsweetened)
Olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Cut acorn squash in half, remove seeds, and place face down on a baking sheet.
Roast for about 30-40 minutes or until tender.
While the squash is roasting, cook quinoa according to package instructions, substituting vegetable broth for water.
In a pan, sauté onion and garlic in olive oil until softened.
Combine cooked quinoa, sautéed onion and garlic, pecans (if using), and dried cranberries.
Season with salt and pepper.
Once the squash is done, fill each half with the quinoa mixture.
