Thanksgiving Recipe Round Up

With only two days until Thanksgiving I thought it was appropriate to compile a few "dietitian approved" thanksgiving inspired recipes from fellow food bloggers!  These recipes are slimmed down versions of some of my favorite dishes. I hope they give you some inspiration for your holiday feast!

Kale, Carmalized Onion and Apple Stuffing
via An Avocado A Day



Pecan Topped Sweet Potato Casserole

via Meal Makeover Moms

Naturally Sweetened Cranberry Sauce

 via The Foodie Dietitian

Kale and Brussel Sprouts Salad with Butternut Squash, Pomegranate and Candied Pecans

 via Two Peas and their Pod

I had to end with my favorite holiday dessert, my Apple Cranberry Mini Pies which were featured on the Today Show last December and have been a big hit with all my family and friends..

enjoy and Happy Thanksgiving!

Kale Pesto

          Pesto is a great way to add flavor and color to a variety of dishes. Traditional pesto consists of basil and pine nuts but in an attempt to clean out the fridge and pantry, I used leftover kale and walnuts instead. The flavor and look is similar to traditional pesto but with a boost of nutritional value. Kale adds in fiber, Vitamin C and K while the walnuts add protein and heart healthy omega-3 fatty acids.

Kale Pesto

Ingredients:

• 3 cups kale, washed and roughly chopped
• 2 garlic cloves
• 1/3 cup olive oil
• 1/3 cup parmesan cheese
• 3 tablespoons crushed walnuts
• salt/pepper to taste

Directions:
1. Add kale to a food processor. Process for 20 seconds or until finely chopped.
2. Add in garlic gloves, olive oil, parmesan cheese, walnuts and salt/pepper. Process for 30 seconds, scrape down sides then process for another 10-20 seconds.
3. Store in air tight container in the refrigerator for up to 2 weeks or store in the freezer for up to 2-3 months.

     
Where to use Kale Pesto?

-Add to a pasta dish
-Spread on toast and top with tomato and mozzarella
-Add to pizza instead of tomato sauce
-Mix into ricotta cheese to make stuffed shells or lasagna
-Use as a marinade for chicken, beef, fish, or vegetables
-Add to vegetable soup

Check out this Food Network site for even more ideas!

Pasta with Pumpkin Goat Cheese Sauce

       Did you know October is National Pasta Month? In honor of the Pasta Fits Campaign sponsored by the National Pasta Association I want to share how pasta can fit into a well balanced, nutritious meal. Pasta is a great foundation for a healthy meal, not only is it a quick source of energy, but it can help satisfy your hunger. It also pairs well with a variety of vegetables and lean protein sources.  Another reason why pasta is a perfect grain is because it is easy to prepare and cost friendly.

       Many prefer the more "refined" white pasta because of the tender texture. But whole wheat pasta is my pasta of choice because it contains a higher amount of fiber, vitamins and minerals. When whole wheat pasta is cooked and paired well, I promise you won't be able to tell the difference!

         For my whole wheat pasta inspired dish I paired whole wheat penne with some of my favorite fall foods, pumpkin and kale, and used lean turkey sausage and goat cheese for the protein. This dish is not only packed full of fiber and protein but high in Vitamin A, K, C, and other antioxidants. 

Whole Wheat Penne with Pumpkin Goat Cheese Sauce,

Turkey Sausage and Kale

Servings: 6

Ingredients

• 1 box whole wheat penne
• 1 pound turkey sausage
• 1 Tablespoon olive oil
• 1 medium onion
• 2 garlic cloves, minced
• 1 1/2 cups low sodium chicken broth
• 1 cup pumpkin puree
• 5 oz fat-free evaporated milk
• 1/2 teaspoon rosemary
• 1/2 teaspoon sage
• salt/pepper to taste
• 2 ounces of goat cheese
• 3 cups kale, chopped

Directions:

1.  In a large sauce pan, crumble turkey sausage and brown over medium high heat. Once cooked through drain fat and remove turkey sausage from pan. Cover with aluminum foil to keep warm. 

2. Add olive oil to sauce pan. Saute onions and garlic for 5 minutes or until onions are translucent.

3. While onions are sauteing prepare whole wheat penne pasta, following directions on the box.

4. Add in chicken broth and pumpkin puree to onions. Once boiling turn down heat to medium low and add in evaporated milk, sage, rosemary, salt and pepper and mix together. Then add in goat cheese and turkey sausage and simmer for 10 minutes. 
5. Add in kale and mix to allow kale to wilt.

6. Serve pumpkin meat sauce over whole wheat penne. 

Recommended serving size ~ 1 cup sauce with 1 cup whole wheat pasta

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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