Delicious recipes for your Thanksgiving menu

Thanksgiving dinner is all about feasting and family, but it doesn’t have to weigh you down. Here are two recipes to add to your menu, without adding those extra unwanted pounds.

Spinach Stuffed Turkey

20oz turkey breast cutlets
2 garlic cloves, minced
1/2 cup chopped onions
1 cup button mushrooms, sliced
1 bag baby spinach leaves
4oz reduced-fat shredded cheddar cheese, divided
Freshly ground pepper, to taste
1 Tbsp flour
1/2 cup low-sodium chicken broth
Nonfat cooking spray

Preheat oven to 350ºF

Coat skillet with nonfat cooking spray. Heat over medium heat. Add garlic and onions. Sauté 1-2 minutes, until tender.

Add mushrooms, tossing with other ingredients to combine. Cook until mushrooms soften.

Add spinach and broth to pan. Toss ingredients together to allow spinach to wilt and cook down. Remove from heat and allow to cool to room temperature. Stir in flour.
Rinse off turkey cutlets and pat dry. Season with salt and pepper.

Divide spinach mixture evenly among turkey cutlets, forming a mound in the center or each cutlet. Sprinkle half of cheese over turkey. Gently roll turkey over spinach, securing with butcher’s string or toothpicks, as needed.

Transfer stuffed turkey breasts to an oven-safe skillet or sauté pan that has been sprayed with nonfat cooking spray.

Bake for approximately 15 minutes. Top with remaining cheese and cook until all cheese is melted.


Ginger Carrots

3 cups carrot, peeled, sliced on an angle
1 Tbsp lite margarine
2 packets sugar substitute
2 Tbsp grated ginger
1 1/2 Tbsp honey

In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until for tender. Drain.

In a sauté pan, over low heat, add margarine and sugar substitute and honey.

Stir approximately 2 minutes, or until sugar substitute begins to brown.

Add orange juice, ginger, and carrots.

Simmer for approximately 5 minutes, or until liquid slightly thickens.

Serve immediately.