Do you need some healthy side dishes to serve at Thanksgiving dinner? You'll satisfy your belly and impress your guests with these recipes sent in by TODAY viewers and approved by nutritionist Joy Bauer!
Joy Bauer's Mini maple pumpkin pies
Find out the nutritional information and more about this recipe at JoyBauer.com.
6 mini graham cracker crusts (store-bought)
1 cup 100 percent pure pumpkin puree
1/2 cup fat-free milk
1 egg white
1/3 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 pinch Kosher salt
Aerated whipped cream (optional)
Preheat the oven to 375 degrees. Arrange the crusts on a baking sheet.
In a large bowl whisk together the remaining ingredients until smooth. Divide the filling evenly between the 6 crusts (the crusts will be very full, and you may have some filling left over).
Bake for 25 minutes, or until a knife inserted into the center of one of the pies comes out clean.
Thank God for oats stuffing
Darci Bos from Labanon, Tennessee
Prep time: 10 minutes
Cook time: 1-2 hours
2 teaspoons olive oil
1/2 cup chopped sweet onion
1/2 cup chopped celery
2 cups old fashioned oats
3/4 cup low-sodium chicken broth
1/2 cup water
1 tablespoon sage
1 teaspoon Italian seasoning
For the Gravy
1 cup low-sodium chicken broth
1 tablespoon oat flour
1/4 teaspoon pepper
1/4 teaspoon salt
Coat a medium skillet with olive oil. Cook onion and celery on medium heat for about 5 minutes. Pour into a Crock-Pot or other slow cooker.
Add oats, broth, water, sage and Italian seasoning to slow cooker and stir well to moisten. Set slow cooker to high, put lid on and cook for 1 to 2 hours.
About 10 minutes before the stuffing is done (it's done when all the both has been soaked up), heat broth and flour over medium heat to make gravy. Add pepper and salt to taste.
Tie Dye Mash
Sisters Lori Flynn from, Delmar, New York and Donielle Morgenstern from Pittsburgh
1 large cauliflower, cut into 3/4 inch pieces
1 large celeriac, cut into equal 3/4 inch pieces
6 medium sweet potatoes, cut into equal 3/4 inch pieces
4 Fuji apples, cut into equal 3/4 inch pieces
6 medium Beets, cut into equal 3/4 inch pieces
1 teaspoon course salt
1 tablespoon cinnamon
1 teaspoon ginger
2 cloves garlic, minced
2 tablespoons coconut oil
Generously salt a large pot of boiling water.
Clean and chop cauliflower, celeriac, sweet potatoes, apples and beets.
Add cauliflower and celeriac to the salted pot of boiling water.
Simmer until tender, about 20 minutes. Remove vegetables from the pot with a slotted spoon, drain the vegetables in a colander, and then transfer them to paper towels to further dry. Set aside.
Add sweet potatoes to the same pot of boiling water. Cook until tender, approximately 20 minutes. Remove sweet potatoes with a slotted spoon. Drain in a colander and set aside.
Add beets to the same pot of boiling water. Cook until tender, approximately 20 minutes. Reserve 1 cup of the liquid. Drain and set beets aside.
Clean and dry the pot. Add the apples to the pot and simmer. When tender mash them into apple sauce and turn the heat to low. Add the sweet potatoes and mash them together. Add in the cinnamon. Transfer to a bowl, cover and keep warm.
Clean and dry the pot. Add coconut oil, garlic and course salt to the pot. Saute until aromatic. Make sure the Cauliflower is dry. Add the cauliflower and the celeriac to the pot with the heat on low and mash together until smooth and creamy. Transfer into a bowl, cover and keep warm.
Add the beets into a blender or food processor while gradually adding a small amount of the reserved water until the consistency is smooth. (Do not add too much of the reserved liquid.) Add Ginger and blend again.
There are many ways to plate the beautiful tri-colored mash. We love using clear long stemmed glasses, as it has a stunning presentation that allows the colors of the Thanksgiving harvest to shine through.
Side note: The mash can be made 3-4 days in advance and stored in separate containers in the fridge. Re-heat the mash in the microwave and plate right before serving.
Pomegranate and pecan roasted Brussels sprouts
Ali Rakowski from Stamford, Connecticut
6 cups Brussels sprouts
Seeds from 1 pomegranate (about 1 cup)
1\2 cup chopped pecans
2 tablespoons olive oil
1 teaspoons garlic powder
1 teaspoons black pepper
1\2 teaspoon fine sea salt
Preheat oven to 400 degrees.
Wash Brussels sprouts, cut off the stems, and cut in half (Keep all the leaves that fall off. These are the best part!)
Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.
Add pecans to the sprouts and mix.
Bake for 20-30 minutes depending on your crispiness preference, tossing every 10 minutes.
When sprouts come out of the oven, sprinkle with pomegranate seeds and serve immediately.