Serving up a guilt free Thanksgiving

Photo from Flickr
Photo from Flickr

By Mikaela Huber, Staff Writer

Thanksgiving is right around the corner and we all know what that means; it’s time to indulge in fatty foods, bread and a lot of pie. But, you don’t have to start off the holiday season wondering if you will need to register for a gym membership because there are options that can replace Thanksgiving classics. Trade in the holiday guilt for these healthy alternatives, without forfeiting the taste. 

Side Dish: Stir-Fried Kale and Broccoli Florets

What you will need:

  • 1/8 cup extra virgin olive oil
  • 7 cloves garlic, sliced
  • 1 chile pepper, chopped (optional)
  • 1 head fresh broccoli, chopped
  • 1 bunch kale, stems removed and chopped
  • 1/4 cup sun-dried tomatoes, cut in thin strips
  • juice of 2 limes
  • Salt

Calories: 114

Servings: 6

Overall Cook Time: 10 minutes

Instructions:

  1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for two minutes, stirring frequently. Stir in broccoli; cook one minute. Add kale, and cook two minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Main Dish: Caribbean-Inspired Grilled Chicken Kabobs

What you will need:

  • 1 cup cream of coconut
  • 1 cup lemon juice
  • 1 tablespoon chicken bouillon granules
  • 2 teaspoons dried marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 1 red bell pepper, cut into chunks, or to taste
  • 1 sweet onion, cut into chunks, or to taste
  • 1 cup fresh pineapple chunks, or to taste (optional)
  • Skewers
  • Calories: 195

Servings: 4

Overall Cook Time: 4 hours and 30 minutes

Instructions:

  1. Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
  2. Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
  5. Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

Dessert: Sweet and Silky Strawberry Sorbet

What you will need:

  • 1 pound ripe strawberries, hulled and chopped
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons cold water
  • 3 tablespoons lemon juice

Calories: 140

Servings: 4

Overall Cook Time: 2 hours 30 Minutes

Instructions:

  1. Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
  2. Freeze in ice cream maker according to manufacturer’s instructions.

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