On to day number two! Yesterday we dove into a healthy, low carb Thanksgiving Dinner in hops to share some ideas with you and yours so that maybe it's not too late for you to implement into your family holiday. I'm down 50 lbs with Profile by Sanford since April and it's making good life decisions like this that have helped us along the way.
Below is the "DAY TWO" video and further below that you'll find the recipes and some thoughts for your Thanksgiving!
And while I've got you, don't forget all week long you can get 50% off when you join with a family member and 20% off when you join alone! Also, stop by on Black Friday and get a Free Profile Goodie Bag when you spend $75 or more! Be sure to use that promo code "AJ" when checking out so they know you found them here!
TODAY'S RECIPES:
Like I said in the video, we did a little search over at ProfilePlan.com and found an article with recipes on A Profile Thanksgiving, here you go...
Pomegranate Salad
Servings: 4
Ingredients:
- 4 tsp. olive oil
- 2 tbsp. apple cider vinegar
- ½ tsp. raw honey
- 1 dash salt
- 1 medium head cabbage, finely shredded (about 5 cups)
- 2 medium carrots, finely shredded
- ¼ cup pomegranate seeds
- ¼ cup chopped raw walnuts
- 2 green onions, sliced thin
- 12 fresh cilantro sprigs, finely chopped
Directions:
- Combine oil, vinegar, honey, and salt in a small bowl; whisk to blend. Set aside.
- Combine cabbage, carrots, pomegranate, walnuts, green onions, and cilantro in a large bowl; mix well.
- Drizzle cabbage mixture with dressing; toss gently to blend.
Profile Exchange per serving: 1 ½ cups vegetables, 2 fats
Balsamic Brussels Sprouts
Servings: 4
Ingredients:
- ½ cup Profile Balsamic Vinaigrette
- 1 ½ lbs. brussels sprouts, ends trimmed, cut in half lengthwise
- 2 cloves garlic, coarsely chopped
- ¼ tsp. salt
- ½ tsp. pepper
- 4 tsp. olive oil
Directions:
- Preheat oven to 425°F.
- Line a baking sheet with aluminum foil.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss brussels sprouts with 4 tsp. olive oil, salt, and pepper to coat thoroughly.
- Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add Profile Balsamic Vinaigrette and toss to coat evenly.
Profile Exchange per serving: 2 cups vegetables, 1 fat, 1 free food
Cauliflower Stuffing
Servings: 8
Ingredients:
- 1 medium head of cauliflower
- 4 tsp. olive oil
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 3 stalks celery, sliced thinly
- 1 cup mushrooms, sliced
- ½ tbsp. poultry seasoning or Mrs. Dash seasoning of choice
- 1 tsp. red wine vinegar
- ¼ tsp. black pepper
Directions:
- Pulse cauliflower in a food processor until “rice” consistency is reached.
- Add olive oil to a large skillet over medium-high heat.
- Add onions, garlic and celery and sauté for 5 minutes.
- Add cauliflower and cook for about 10 minutes, or until fully cooked.
- Add mushrooms and continue cooking until they’ve begun to sweat, about 5 minutes.
- Top with spices and vinegar and cook for 1 minute.
- Serve alongside turkey.
Profile Exchange: 1 cup vegetables, ½ fat
SweetPotato Casserole
Servings: 12
Ingredients:
- 4-6 large sweet potatoes, peeled and cut into ¾- inch cubes
- 1 cup low-fat vanilla yogurt
- 1 tsp. cinnamon
- Pinch nutmeg
- Pinch salt
- 1 tbsp. brown sugar (optional)
- 4 large egg whites, lightly beaten
- ¾ cup chopped pecans
- ½ cup mini marshmallows
Directions:
- Preheat oven to 350 degrees. Spray a 2.5-quart casserole dish with nonstick spray.
- Put the sweet potatoes in a medium sauce pan with enough water to cover them. Bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 5-7 minutes. Drain.
- In large bowl, use a blender to mash the sweet potatoes.
- Add the yogurt, cinnamon, nutmeg and salt. Mash the potato mixture some more. Add brown sugar if desired.
- Add the eggs and blend them in as well. Transfer the mixture to the casserole dish.
- Bake for 30 minutes. Top evenly with the pecans and marshmallows and continue to bake until marshmallows are puffed and lightly browned, about 10-15 more minutes.
Profile Exchange per serving: 1 starch, ½ cup vegetable, 1 free food
Oven-Roasted Turkey
Servings: 12
Ingredients:
- 1 10-12 lb. fresh turkey (neck & giblets removed)
- 1 medium white onion, sliced into quarters
- 2 celery stalks, sliced into 2″ pieces
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- Salt to taste
- Black pepper to taste
- 1 tbsp. poultry seasoning or Mrs. Dash Seasoning for Chicken
Directions:
- If using a frozen turkey, thaw turkey 24 hours in refrigerator first. Remove neck and giblets from the neck and body cavities, discard the neck and remove the tail portion of turkey.
- Preheat oven to 325 degrees.
- Rinse the turkey inside and out with cold water and place the bird breast side up on a rack in a shallow roasting pan.
- If using a roasting bag, place a bit of flour in bag, give it a quick shake, add the turkey to the bag and place in a shallow roasting pan.
- Combine seasonings and rub all over turkey inside and outside cavity while in roasting bag or in roasting pan.
- Next, place the onion and celery into cavity of bird.
- If using roasting bag, seal it and cut small air slits into bag.
- Roast turkey according to directions on roasting bag. Or without a bag, roast turkey at 325 degrees for approximately 3 ½ hours; if turkey browns too quickly cover with a foil tent.
- Turkey is done when thermometer inserted into breast reads 165 degrees and 180 degrees when inserted in the thigh, not touching bone.
Profile Exchange per serving: 5oz. very lean protein
Profile Pumpkin Pie Pudding
Servings: 1
Ingredients:
- 1 packet Profile Vanilla Shake mix
- 1 tbsp. pumpkin puree
- 1 tsp. white chocolate sugar-free pudding mix
- ½ tsp. pumpkin pie spice
- cold water
- Fat-free whipped topping
Directions:
- Combine all ingredients, except whipped topping, in a small bowl and stir until smooth.
- Let chill for 5 minutes.
- Top with whipped topping and a dash of cinnamon.
Profile Exchange: 1 meal replacement, 1 free food