Light Thanksgiving Side Dishes

Swap out some healthy side dishes this Thanksgiving so you can indulge without feeling guilty.

Learn how to make:
Cauliflower Gratin
Mushroom Fennel Quinoa Stuffing
Garlic Sweet Potato Mash

Cauliflower Gratin
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1 medium head cauliflower, cut into small florets (about 5 cups)
1/4 cup fat free half and half cream
1/4 tsp salt
fresh cracked black pepper
pinch nutmeg
1 tbsp bread crumbs
baking spray

1. Cut cauliflower
2. Add half and half, salt, pepper, nutmeg in a bowl and whisk
3. Bake for 40 minutes, covered with foil
4. Add breadcrumbs and cheese if you like and bake uncovered for another 5 minutes
5. Serve and enjoy

Mushroom Fennel Quinoa Stuffing

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1 cup uncooked quinoa
1 1/2 cups low sodium chicken broth
1 tbsp olive oil
1 small onion, diced
3/4 cup fennel, diced
1/2 cup celery, diced
1/2 cup carrots, diced
8 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

1. Cook quinoa in chicken broth
2. Cut onion and saute in olive oil in pan
3. Dice fennel, celery and carrots and add to the pan, cook for 12 minutes
4. Add Mushrooms, cook for 5 minutes
5. Add cooked quinoa and veggies together and serve!

Garlic Sweet Potato Mash
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4 medium sweet potatoes, peeled & cubed
1 tbsp butter
3 cloves garlic, crushed
1/2 cup fat free half and half
2 tbsp light greek yogurt
salt and fresh cracked ground pepper, to taste

1. Peel and cube potatoes, boil and drain
2. Melt butter, add garlic and saute
3. Add FF half and half and greek yogurt
4. Add salt and pepper to taste, mash and enjoy!

Looking for dessert? Try the Apple Crisp Yummy Treat 

This entry was posted in food.