Thanksgiving dinner can leave us feeling more stuffed than a turkey, yet we repeat this overindulgence year in, year out. If you want to break the habit and enjoy a more modest Thanksgiving with lighter versions of all your favorites, here is a low fat Thanksgiving menu that's easier on your waistline -- so long as you are also careful with portions and second helpings. Also, don't feel obligated to have something of everything. Perhaps one kind of potato is just fine for you, and perhaps you'd rather skip the biscuits. Not fond of brussels sprouts? Choose roasted parsnips and carrots instead. As for dessert, there are two options listed here: a lightened pumpkin pie, and perfectly portioned maple pecan tarts. I suggest having one or the other rather than both -- perhaps saving the one you don't have on Thanksgiving for the next day's sweet treat.
Enjoy a multi-textured salad of tender baby spinach, pears, dried cranberries, and a sprinkling of heart-healthy walnuts tossed in a light dressing. Feel free to add some slivered red onion or some baked croutons for a bit of crunch.
If you need a change from dinner rolls or regular buttermilk biscuits, why not whip up a batch of pumpkin biscuits? Homemade biscuits are quick and easy to make, and can be made ahead of time.
If, like my family, you have a small gathering at Thanksgiving, then roasting a turkey breast rather than a whole bird is probably a good idea. Not only will it cook more quickly, you don't have to worry about the breast drying out while you wait for the legs to cook, which is a common problem when cooking a whole turkey. Plus, you won't be looking for four or five days' worth of recipes to use up all the extra meat. Don't forget to save the juices to make some lower-fat gravy -- no butter required!
Stuffing can be a huge source of fat and calories, especially if you help yourself to, or are given, a generous spoonful. The advantage of this cranberry apple stuffing is that it comes in perfectly sized portions, enough for 12 people. Not so fond of a fruity stuffing? Try a more traditional bread stuffing or a cornbread stuffing instead.
People are sharply divided over brussels sprouts. They either love them or hate them. I tend to think that people who loathe them were once (or on multiple occasions) forced to eat over-cooked, mushy gray brussels sprouts, which I are indeed completely unappetizing. The key to delicious brussels sprouts, of course, is not to overcook them.
Enjoy creamy mashed potatoes without the butter and cream! Nonfat milk and fat-free sour cream give these mashed potatoes a creamy consistency. You can also use nonfat or low-fat buttermilk instead to add a nice tang. Plus, if you use a buttery potato to begin with, such as Yukon Golds, then you can feel like you're indulging even though you're not.
If you simply cannot live without pumpkin pie, try this lower fat version, but enjoy a modest-sized portion of it, and enjoy it a few hours after your main meal, giving your body time to digest all the main meal. While it's undoubtedly easier to opt for a prebaked crust, you will save some fat and calories by baking your own.
In terms of fat and calories, and overall nutrition, a slice of pumpkin pie is a little better for you than pecan pie. But if you have a hankering for pecan pie, then these maple pecan tarts might just be the answer. Perfectly portioned, these little tarts allow you have your pie and eat it!