Sunday, November 16, 2014

bistroMD’s Healthy Thanksgiving Recipe Transformations #Recipe #Thanksgiving

With Thanksgiving around the corner followed by Christmas, many are already hoping not to put on a few extra pounds, but often don't know how to avoid all the calories during Thanksgiving Day dinner.  However, with the right recipes, it is possible to have delicious meals without having food regret.  Dr. Caroline Cederquist and the bistroMD kitchen have prepared great recipes that are healthy.  You can check them out right here.  Enjoy!

bistroMD Cranberry Chutney



Cranberry Chutney

· 3/4 pounds tart apples, (chopped)

· 2 1/4 pounds of cranberries

· 2 cups light brown sugar

· 1 1/4 cups cider vinegar

· 1/2 tablespoon cinnamon

· 1/2 tablespoon salt

· 1/2 tablespoon ground ginger

· 3/4 teaspoon ground cloves

· 3/4 teaspoon pepper flakes

· 1/2 pound dark raisins


Directions

1. Place all ingredients in saucepan.

2. Cook for 25 to 30 minutes.


bistroMD (Mashed) Cauliflower

A great substitute for mashed potatoes, this dish packs all the flavor of mashed potatoes while slashing carbs and calories!




· A medium head cauliflower. Trim it and cut into small florets (about 6 to 7 cups)

· 1 tablespoon extra-virgin olive oil

· Sea salt and ground black pepper, to taste

· Low fat sour cream

· Chives

Directions

1. Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes.

2. Reserve 1/4 cup of the cooking liquid. Drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher).

3. Season with salt and pepper and fold in the sour cream. Blend until smooth and then mix in the chives.


bistroMD Roasted Turkey Breast



· 2 lbs. boneless turkey breast with shin on

· 1/4 tsp. of fresh thyme

· 1/4 tsp. of fresh oregano

· 1/8 tsp. sea salt

· 1/16 tsp. Black pepper

· 1 tsp. of olive oil

Directions

1. Pre-heat oven to 325'F.

2. Mix the seasonings together with all of the other ingredients.

3. Gently lift up the skin of the turkey and rub 3/4 of the mixture underneath the skin and under the turkey, rub the remaining seasoning mixture on top of the skin and then place in a roasting pan and roast for 45 minutes or until the internal temperature reaches 165’F.

4. Remove and cool slightly. Discard the skin. Slice turkey and plate.

bistroMD Pumpkin Pie



Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g

· 1/4 cup water

· 2 1-ounce envelopes unflavored gelatin

· 2 cups fat-free evaporated milk, divided

· ¾ cup packed brown sugar (or can use 1/3 cup packed ©Splenda Brown Sugar)

· 1 15-ounce can pure pumpkin

· 1 tsp cinnamon

· 1/2 tsp ground ginger

· 1/4 tsp nutmeg

· 1/4 tsp cloves

· 1 tsp vanilla extract

Directions:

· Spray a 9-inch pie plate with nonstick cooking spray.

· In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.

· Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling.

· Remove from heat and whisk into gelatin. Don't worry if it the gelatin has hardened, the hot milk will liquefy it.

· Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.

· Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours. Serves 8.

1 comment:

lil_lady_dz said...

The pumpkin pie is something I look forward to every Thanksgiving, my mom make the best.

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