Plan on stuffing yourself this Thanksgiving? Before you have to unbuckle your belt, plan on adding a few lighter options to your menu that will leave you and your guests pleasantly satisfied. With these healthy options that cut down on the calories, you will be able to gobble the turkey and all the trimmings guilt-free. Forks up people! Get ready to dig in.

Appetizer: Creamy Sweet Potato Soup

It might be cold outside, but your guests will warm right up after you serve this sweet appetizer. Sweet potatoes are one of the staples of Thanksgiving, but lighten the dish up by serving creamy soup instead of baking a sweet potato pie (which has extra fat and calories from pie crust and marshmallows).

Compared to white potatoes, sweet potatoes are a healthier option because they provide 400 percent of the recommended daily amount  of vitamin A, has more Vitamin C than white, less calories and carbs and more belly-filling fiber.

For each serving of four, you will need 3-4 medium size sweet potatoes. Cut and peel them into 1-inch cubes. Bring oil, onion, shallot, stock, cinnamon and paprika to a boil. Let the soup simmer for 30 minutes until potatoes are tender. See the full recipe here.

Main Course: Maple-Brined Turkey Breast with Mushroom Pan Gravy

Where would Thanksgiving be without the turkey? But dark meat and the fatty (but delicious!) skin isn't the best for your health. Opting for healthier cooking methods doesn't mean your bird has to lose flavor. Cut the cooking time and the calories by making  maple-brined turkey breast with mushroom pan gravy.

Perfect for smaller Thanksgiving dinners or for health conscious guests, serving turkey breast as the main course is a safe bet. Bring 3 qts. of water, maple syrup, brown sugar, soy sauce, salt, black peppercorns and garlic cloves to a boil in a large Dutch oven and let cool completely. Add turkey breast and chill. Remove turkey and bake at 400° F for about 45 minutes. Serve with mushroom gravy and dig in!

See the full recipe here

Sides:Caramelized Brussels Sprouts with Pancetta

Serving healthy sides is easy because here is where you can get creative when it comes to veggies. Instead of creamy spinach, cook caramelized Brussels sprouts with pancetta. Brussels sprouts are high in fiber and antioxidants, lower cholesterol and prevent cancer.

Boil 3 pounds of Brussels sprouts until tender and drain. Cut in half and throw them into a skillet with 2 tbsp. of oil and shallots until browned. Add pancetta for extra flavor or leave it out for an even lighter side option. Who knew greens could be so good!

See the full recipe here

Butternut Squash and Kale Quinoa Stuffing

Traditional stuffing may leave you way too stuffed, preventing you from enjoying your post-turkey nap. Lighten the dish up by substituting carb-loaded, bread  with butternut squash and kale quinoa. Quinoa is packed with protein and is high in fiber to help you balance your blood sugar levels (so that you can enjoy dessert!).

Prepare quinoa according to package, but substitute the water with chicken or vegetable broth. Preheat oven to  400° F and in a baking dish, spread squash with coconut oil, cane sugar and salt evenly and roast until brown. Cook celery and garlic in a skillet with oil olive and add kale. Combine quinoa and kale mixture in a large serving bowl with cranberries, walnuts, fresh parsley and thyme. This dish just sounds like a good time!

See the full recipe here.

Dessert: Light Pumpkin Cheesecake Mousse

Luckily, everyone saved room for dessert. Thanks to carving calories out from the main course, you can indulge in a divine dessert. Instead of serving sinful traditional cheesecake, opt for a light pumpkin cheesecake mousse.

Pre-portion this dessert so you can dig in without feeling the guilt of overeating. This dish cuts calories by using fat-free cottage cheese and stevia, but doesn't sacrifice everyone's favorite fall flavor. Blend 1 cup fat-free cottage cheese, 1/2 cup pumpkin puree, 1 tbsp. sugar-free instant butterscotch dry pudding mix, milk, stevia, pumkpin spice and cinnamon until smooth. Portion into pudding cups and chill. Add light whip cream and crushed gingersnap cookies on top.

See the full recipe here.

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