Healthy Thanksgiving Recipes

Thursday, November 15, 2018

holiday meals

Traditional recipes are crucial for a holiday to feel “right”, but many of them aren’t the healthiest. We have some delicious substitutes for you. You don’t need to change out all of the dishes – definitely make Grandma’s traditional side – but these are easy replacements to keep the taste and reduce the calories.

Green Bean Casserole with Almonds

Makes 6 servings, ¾ cup each


  • 1 can (10 3/4 ounces) 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup skim milk
  • 1 teaspoon soy sauce
  • Dash ground black pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups slivered almonds


  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup almonds in a 1 1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining almonds.
  3. Bake for 5 minutes or until the almonds are golden brown.

Pumpkin Custard

Make 10 servings, ½ cup each


  • 1 can pumpkin (15 oz.)
  • 1 can evaporated skim milk (12 oz.)
  • 2 eggs
  • ½ teaspoon salt
  • 3 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 cup SPLENDA No Calorie Sweetener, Granulated


  1. Combine all ingredients
  2. Coat a 9-inch pie pan with cooking spray.  Add pumpkin mixture to pan.
  3. Bake at 400°F for 15 minutes, and then at 325°F for 15 minutes or until a knife inserted in the center comes out clean.

Single Bake Anise Biscotti

Make 48 servings, 1 cookie each


  • ½ cup canola oil
  • ¾ cup SPLENDA No Calorie Sweetener, Granulated
  • ¼ cup sugar
  • 2 large eggs
  • 1 large egg white
  • 1/8 teaspoon anise extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup nonfat dry milk
  • 1 tablespoon anise seed


  1. Preheat oven to 350°F.  Spray a cookie sheet or jellyroll pan with baking spray and set aside.
  2. Mix the oil, SPLENDA, and sugar together in a large mixing bowl.  Add eggs and egg white, one at a time, mixing well after each addition.  Add anise extract.  Stir until blended.  Set aside.
  3. Mix flour, baking powder, baking soda, nonfat dry milk, and anise seed in a medium size mixing bowl.
  4. Pour the flour mixture into the oil and egg mixture and stir until blended.
  5. Divide dough in half.  Shape each half into a log approximately 3 ½ inches wide by 12 inches long.  Place the logs in the prepared pan 2 inches apart.
  6. Bake in a preheated 350°F oven for 20-25 minutes
  7. Remove from oven and cool for 5 minutes.  Slice the loaves with a sharp knife into 48 slices, approximately ½ inch wide.
  8. Cool and store in airtight containers.  Cookies will stay fresh up to 5 days.

Mashed Cauliflower

Makes 6 servings


  • 5 cups cauliflower florets   
  • 6 cups water
  • 1 garlic clove, sliced
  • 1/4 cup (light) mayonnaise
  • 1/4 teaspoon salt


  1. Steam cauliflower and garlic for 15 minutes or until tender; drain.
  2. Blend or food process cauliflower, garlic, mayo and salt until creamy.
  3. Garnish with pepper.

Splenda Powdered Sugar

To replace regular powdered sugar as a garnish on desserts, breakfast, etc.


  • ¾ cups granulated Splenda
  • 2 Tablespoons corn starch


  1. Place ingredients in blender or food processor. Blend until Splenda is very fine.

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