skip to nav skip to content

  • Print

Stacy Beeson - Healthier Homemade Feast

Monday, Nov 19, 2012

Some healthier Thanksgiving recipes:

Homemade Cranberry Sauce
Serves 8
2 (8-ounce) packages cranberries, fresh
1 orange, zest and juiced
1/2 cup sugar
1/2 t cinnamon
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature. Nutrition per serving: 75 calories, .1 g fat, 18 g carbohydrates, .3 g protein, 1.6 g fiber, 23 mg sodium, 0 mg cholesterol.

Harvest Stuffing with Wild Rice, Apples and Blueberries
Serves 9
3 cups water
1 cups long grain wild rice
1.5 T butter
1.5 T extra virgin olive oil
¾ cup diced onion
¾  cup diced celery
2 granny smith apples, chopped
¾ cup dried blueberries
2 cups low sodium chicken broth
6 slices whole wheat bread, diced 1”
2 Tb  minced fresh sage (or 2Tb. dried)
1 Tb poultry seasoning
2 t freshly ground black pepper
½  t sea salt
Place the water and wild rice into a saucepan, and simmer over medium heat for 1 hour, or until rice is tender.
Add olive oil to large skillet, then butter and add the onion and celery.  Cook over medium heat until tender. (Do not brown). Add the apples and blueberries and stir in well. Place the contents of the skillet, the cooked rice, the diced bread and all remaining ingredients into a large mixing bowl.
Mix well, but not so vigorously as to make the bread all mushy. Transfer the stuffing to a lightly oiled casserole or baking pan, and bake at 350 degrees F for 35 to 45 minutes, or until heated through and golden brown. Nutrition per serving: 270 calories, 7 g fat, 2 g saturated fat, 47 g carbohydrates, 7 g protein, 6 g fiber, 33 mg sodium, 5 mg cholesterol.

Roasted Cauliflower with Fresh Herbs and Parmesan
Serves 8, 1 cup servings
12 cups cauliflower florets (about 2 heads)
1 1/2 T olive oil
1 T chopped fresh parsley
2 t chopped fresh thyme
2 t chopped fresh tarragon
3 garlic cloves, minced
1/4 cup grated fresh Parmesan cheese
2 Tablespoons fresh lemon juice
1/2  teaspoon salt
1/4 teaspoon pepper
Set oven to 450°. Place cauliflower in a large roasting pan and toss with oil. Bake for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl and toss. Nutrition per serving: 89 calories, 3.5 g fat, 12 g carbohydrates, 5 g protein, 5.4 g fiber, 251 mg sodium, 2 mg cholesterol.


Nampa, ID

S at 8 mph

94.9 FM The River