Looking for great lean and green thanksgiving recipes? Then you’ve come to the right place! Browse our selection of 15 amazing healthy thanksgiving recipes that are sure to keep you on plan and reaching your optimal weight loss goals! we’ve compiled some of the best quick and easy thanksgiving recipes we could find and put them with some other great thanksgiving recipes all in one easy-to-find place!
CHECK OUT THESE 15 QUICK & EASY LEAN AND GREEN HEALTHY THANKSGIVING RECIPES BELOW!
Rosemary Cauliflower Rolls
Ingredients
- 4 cups riced cauliflower
- 1/3 cup almond flour
- 1/3 cup reduced fat, shredded mozzarella or cheddar cheese
- 2 Tbsp fresh rosemary, finely chopped
- 1/2 tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Combine all ingredients in a medium-sized
bowl. Scoop cauliflower mixture into twelve
evenly-sized biscuits/rolls onto a lightlygreased, foil-lined baking sheet. - Bake until golden brown, about 30 minutes.
Notes
Per Servings: 1/4 Lean | 2 Green | 3 Condiments
Green Bean Casserole
Ingredients
- 1 pound bag frozen whole green beans
- Cooking Spray
- 2 cups mushrooms, chopped
- 1/4 cup diced yellow onions
- 1 tsp minced garlic
- 3/4 cup nonfat plain Greek yogurt
- 1/4 cup reduced fat sour cream
- 1 tsp cornstarch
- 1/2 packet stevia
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup reduced fat, shredded cheddar cheese
- 2 tbsp grated parmesan cheese
Instructions
- Microwave green beans according to package
directions. Drain any excess water from the
green beans. - Lightly spray a medium sized skillet with
cooking spray, and heat over medium heat.
Add mushrooms, onions, and garlic. Cook
until tender, about 5 to 7 minutes. Combine
mushroom mixture with green beans in a
medium sized bowl. Let cool. - Meanwhile, add Greek yogurt, sour cream,
cornstarch, Stevia, salt, and pepper to cooled
green beans. Toss to coat vegetables evenly
with sauce. Add cheddar cheese and stir until
combined. - Spread into a lightly greased 9 inch casserole
dish. Top with parmesan cheese, and bake
until topping is golden brown, about 30 to 35
minutes.
Notes
Each serving provides
1/4 Leaner, 3 Greens, 1/2 Healthy Fat, and 3 Condiments
Serve with 4.5 ounces of turkey as 3/4 Leaner and add 1/2 Healthy Fat
Roasted Caramelized Kabocha Squash
Ingredients
- 2 lbs (raw weight) Kabocha (or Delicata) squash
- 2 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt
- ½ tsp pepper
- ¼ cup Walden Farms Walnut Syrup
Instructions
- Cut squash in half and clean out the seeds.
Once the seeds are removed cut into 1”
pieces. Toss with olive oil, salt and pepper.
Line your baking sheet with foil and spray
with non stick spray. - Bake at 400 for about 20 minutes. After 20
minutes add garlic and sugar free walnut
syrup for 10-15 extra minutes (keep your eye
on it so the syrup doesn’t burn). - When cubes are evenly golden and slightly
chewy, you're ready to eat!
Notes
Each serving provides
3 greens, 1 healthy fat, ½ condiment
Cheesy “Potato” Casserole
Ingredients
- 5 Cups radish
- ¼ Cup onion, diced
- 1 tbsp low sodium bouillon
- 7 Tablespoons light cream cheese
- 1 Cup plain low fat Greek yogurt
- 2 1/3 Cup reduced fat cheese
Instructions
1. Preheat oven to 375.
2. Place peeled and dished radishes in
a medium pot, and fill with enough
salted water to cover the radishes.
3. Boil for 25 - 30 minutes, or until
radishes are easily pierced with a fork.
4. Drain well, and rinse with cold
water.
5. Place drained radishes in a bowl,
add remaining ingredients and mix
well.
6. Place into an 8x8 baking dish and
bake for 30 minutes.
7. Broil for another 1-3 minutes,
watching carefully so as not to burn
the top.
Notes
Per serving
¾ Lean
2 ½ Green
3 Condiments
Thanksgiving Gravy
Ingredients
- 2 tsp Smart Balance
- 2 tsp Carb Quick
- 1 cup Vegetable Broth (low sodium)
Instructions
- In a saucepan melt “butter”, add the carb
quick, cook for about 30 seconds on medium high. - Once it’s bubbly add the broth stirring
constantly until it thickens.
Notes
Per serving
3/4 condiment
1/4 fat serving
Italian Roasted Mushrooms and Veggies
Ingredients
- 2 cups mushrooms
- 2 cups cauliflower
- 2 cups tomatoes
- 6 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon parsley
Instructions
1. Preheat oven to 400 F degrees.
2. In a bowl add all the mushrooms and veggies.
Drizzle with olive oil then add Italian seasoning,
salt, pepper and toss until well combined.
3. Dump the veggies to a baking sheet and place
in the preheated oven. Roast for 20 to 30
minutes or until mushrooms are golden brown
and cauliflower is fork tender.
4. Garnish with fresh parsley before serving.
Notes
Each serving provides:
3 green
3 condiments
1 ½ healthy fats
If you do not have Italian seasoning you can use equal amounts of basil, oregano, rosemary, and thyme.
Cauliflower Stuffing
Ingredients
- 1 tbsp. oil (3 healthy fats)
- ½ cup (1.76 oz) green onion chopped (1 green)
- ½ cup (1.78 oz) celery, chopped or thinly sliced (1 green)
- 2 ½ cups (8.8 oz) cauliflower, chopped (5 greens)
- 1 cup (1.23 oz) white chopped mushrooms (2 greens)
- ½ teaspoon salt (2 condiments)
- ½ teaspoon freshly ground black pepper (1 condiment)
- 1/4 cup freshly chopped parsley (1 condiment)
- 2 tbsp. chopped fresh rosemary (1 condiment)
- 1 tbsp. chopped fresh sage (1/2 condiment)
- ½ cup vegetable or chicken broth (1/2 condiment)
Instructions
1. In a large skillet over medium heat,
melt oil
2. Add onion, and celery and sauté
until soft, 7 to 8 minutes
3. Add cauliflower and mushrooms
and season with salt and pepper
4. Cook until tender, 8 to 10 minutes
more
5. Add parsley, rosemary, and sage
and stir until combined, then pour
over vegetable broth and cover with a
lid
6. Cover until totally tender and liquid
is absorbed, 15 minutes
7. Serve
Notes
Per Serving: 3 greens , 1 healthy fat, 2 condiments
Broccoli Breakfast Bake
Ingredients
- 6 cups small broccoli florets
- 9 eggs
- 1 cup unsweetened almond milk
- ¼ tsp salt
- ¼ tsp ground pepper
- ¼ tsp cayenne pepper
- Cooking spray
- 4 oz shredded, reduced-fat cheddar
Instructions
1. Preheat oven to 375°F.
2. In a large microwave-safe dish, add broccoli with 2
to 3 Tbsp water. Microwave on high for 3 to 4
minutes or until tender. Transfer broccoli to a
colander to drain off any excess liquid.
3. Meanwhile, whisk together the eggs, milk, and
seasonings in a medium-sized mixing bowl.
4. Arrange the broccoli on the bottom of a lightly
greased 13 x 9-inch baking dish. Sprinkle the cheese
over the broccoli, and then pour the egg mixture over top.
5. Bake for 40 to 45 minutes or until center is set and
top forms a light brown crust.
Notes
Makes 4 servings, each with 1 lean, 3 green, and 1 condiment.
Roasted Turkey with Mashed Cauli & Steamed Green Beans
Ingredients
- Roasted Turkey
- 1, 12 lb. whole turkey, thawed if frozen
- 2 Tbsp olive oil
- 1 Tbsp dried sage
- 2 Tbsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- Steamed Green Beans
- 6 cups green beans
- ¼ tsp salt
- ¼ tsp ground pepper
- Mashed Cauliflower
- 6 cups cauliflower florets
- 1 cup low sodium chicken broth
- 4 Tbsp low-fat cream cheese
- 1 garlic clove, minced
- ¼ tsp ground pepper
- ¼ cup fresh chopped chives (optional)
Instructions
1. Prepare the turkey: Position your oven rack in the bottom
third of the oven, and preheat oven to 450°F. Remove any
packaging in the body and neck cavities of the turkey. Let it sit
breast-side up on a roasting rack. Whisk together the olive oil,
sage, thyme, salt, and pepper in a small bowl. Make a slit in
the skin of the turkey, and rub mixture all over turkey meat.
Pour two cups of water into the roasting pan, and turn down
the heat to 350°F. Roast turkey for one hour uncovered.
When turkey begins to turn golden brown, shield breast with
foil. Continue to roast for 2 hours and 30 minutes or until
minimum internal temperature reaches 165°F. Transfer
turkey to cutting board and tent with aluminum foil; let rest
for about 15 minutes before carving. Remove skin and carve
when cool enough to handle.
2. Prepare the green beans: When you take the turkey out of
the oven to rest, steam the green beans. Bring a large pot of
water to a boil, and place green beans in a steamer basket
over water. Cover and steam until bright green and tender, 8
to 10 minutes; drain off any excess water.
3. Prepare the mashed cauliflower: While the green beans are
steaming, prepare the mashed cauliflower by placing the
cauliflower florets and two tablespoons of water in a large
microwave-safe dish. Microwave for about 8 to 12 minutes, or
until tender; drain any liquid. Using an immersion blender,
potato masher, or food processor, blend the cooked
cauliflower with the chicken broth, cream cheese, garlic, and
pepper to the consistency of mashed potatoes. Stir in parmesan cheese and garnish with chives.
4. To serve: Measure out 4 ounces of skinless white meat and
2 ounces of skinless dark meat per serving. Serve green
beans and mashed cauliflower on the side.
Notes
Each with 1 leaner, 1 healthy fat, 3 green, and 2 condiments.
Cauliflower Crust Chicken Potpie
Ingredients
- 4 cups riced cauliflower
- ½ cup water
- ¼ cup grated parmesan cheese
- 1 egg
- ¼ tsp or less of each: salt & pepper, divided
- 1¼ lb. boneless, skinless chicken thighs cut into bite-sized cubes
- ½ cup diced celery
- ½ cup diced kabocha squash
- ½ cup quartered button mushrooms
- ½ cup cut green beans
- 1-2 sprigs of fresh thyme
- 1 cup chicken broth
- 1 cup unsweetened almond milk
Instructions
1. Preheat oven to 400⁰F.
2. Combine cauliflower and water in microwavesafe bowl. Microwave for 5 minutes or until
cauliflower is tender. Drain and allow cauliflower
to cool. Place cauliflower in a cheesecloth to
squeeze out as much liquid as possible.
3. Mix ¾ of the riced cauliflower with the
parmesan cheese and egg. Reserve the other ¼
of riced cauliflower for later.
4. On a baking sheet lined with parchment paper,
spread cauliflower mixture into 4 equally-sized
circles that will fit the inside circumference of
your serving bowls. Bake cauliflower crusts until
center is dry and crust is golden brown.
5. Add the remaining ingredients to an Instant
Pot, including the reserved riced cauliflower, to
make the potpie filling. Secure lid, push
meat/stew mode, and adjust time for 10
minutes. When Instant Pot beeps, naturally
release pressure.
6. Ladle chicken potpie filling into bowls and top
each with a cauliflower crust.
Slow Cooker Method: Make the cauliflower crust
as directed. Add all of the remaining ingredients
for the potpie filling to a slow cooker. Cover with
lid, and cook on low for 2 hours. Assemble as
directed in step 6.
Notes
1 lean, 3 green, and 2 condiments per serving
Arugula Steak Salad with Lemon Parmesan Dressing
Ingredients
- 1½ lbs. flank steak
- ¼ tsp each: salt & pepper
- 4 cups arugula
- 2 cups cherry tomatoes
- ½ cup lemon juice
- 4 tbsp parmesan cheese
Instructions
1. Preheat grill.
2. Season steak with salt and pepper.
3. Grill steak on both sides until internal
temperature reaches 145⁰F, about 4 to 5
minutes per side. Remove from heat and
allow to rest.
4. Optional: grill the tomatoes about 3
minutes until blistered.
5. Meanwhile, whisk together the lemon
juice and parmesan.
6. Slice steak thinly across the grain.
7. Gently toss the arugula with the
dressing.
8. Serve about 1 cup arugula with a
quarter of the tomatoes and 5 ounces
cooked steak.
Notes
1 lean, 3 green, 2 condiments per serving
Instant Pot Turkey with Mushroom Gravy & Cauli Stuffing
Ingredients
- Turkey
- 2½ -3 lb. bone-in turkey breast
- 4 tsp canola oil
- ¼ tsp paprika
- 1 tsp fresh thyme leaves
- ¼ tsp each or less: salt & pepper
- 1 cup chicken broth
- Mushroom Gravy & Green Beans
- 2 oz. cremini mushrooms, sliced thin
- 1-2 sprigs thyme
- 1 tsp psyllium husk powder
- ¼ cup chicken broth
- 2 cups green beans
- Cauliflower Stuffing
- 2 cups cauliflower florets
- 2 scallions, trimmed and minced
- ½ cup diced celery
- 1 tsp poultry seasoning
- 1 tsp fresh thyme leaves,
- chopped
- 1 tbsp fresh sage leaves, chopped
- ¼ cup fresh parsley, chopped
- T
Instructions
1. Turkey: Rinse and pat dry turkey breast. Combine oil,
paprika, thyme, salt, and pepper. Rub herb mixture over
turkey and set aside. Add 1 cup of chicken broth to Instant
Pot with trivet. Place seasoned turkey in trivet, breast side up.
Secure lid, push manual mode, and adjust time for 5 minutes
at high pressure. When Instant Pot beeps, naturally release
pressure. Open the lid and remove turkey. Carefully remove
and discard skin on turkey.
2. Mushroom Gravy & Green Beans: Add the mushrooms,
sprigs of thyme, psyllium husk powder, and chicken broth to
Instant Pot. Before securing lid, place green beans in steamer
basket and insert into Instant Pot. Push stew mode and adjust
time for 10 minutes. When Instant Pot beeps, naturally
release pressure.
3. Cauliflower Stuffing: Preheat oven to 425⁰F. Combine all
stuffing ingredients and mix well. Spread cauliflower mixture
evenly onto a lightly greased baking sheet, and roast 15 to 20 minutes or until caramelized yet tender.
4. To serve: Slice turkey and measure out six ounces per
serving. Serve with mushroom gravy, stuffing, and green beans.
Notes
Complete Lean & Green Meal: 1 leaner, 1 healthy fat, 3 green, 3 condiments
Winter Squash Cheesecake (Crustless)
Ingredients
- 2 cups kabocha squash puree
- 2 cups soft low fat soft goat
- cheese or ricotta
- 4 packets Stevia
- 1 tsp cinnamon
- 1/4 tsp clove
- 1/4 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 3 eggs
Instructions
- Preheat your oven to 300 degrees F
- Place all filling ingredients (except the eggs)
in a food processor, and blend until a smooth
and creamy consistency. - Add the eggs and continue to food process
until the entire mixture is blended and
creamy. - Pour filling mixture into the pan
- Bake in the oven for about 1 hour and 10
minutes, or until set - Remove from oven, place on a cooling rack
and let cool completely for at least 4 hours
Notes
Per serving 1 vegetable, ¾ protein serving, 2 condiments
Kabocha Squash Yogurt Parfait
Ingredients
- 1 kabocha squash - ½ cup cooked and mashed (1 Green)
- 2 tbsp Walden Farms Maple Walnut Syrup (½ Condiment)
- ½ tsp Pumpkin Pie Spice (1 Condiment)
- 2 tbsp unsweetened almond or cashew milk (⅛ Condiment)
- ½ cup low fat plain Greek yogurt (⅓ Leaner)
- ½ ounce chopped walnuts (1 Optional Snack)
Instructions
- Preheat oven to 375 degrees. Cut kabocha
squash in half and scoop out the seeds; place
cut side down on a lightly greased baking
sheet or baking sheet lined with non-stick
foil. Bake for 45 to 60 minutes or until tender.
Wait until cool to touch and scrape out the
flesh. Mash with a fork. Measure out 1/2 cup
and place in a small bowl. Reserve the rest
for another use. - Mix 1/2 cup squash, maple syrup, pumpkin
spice, cinnamon, and milk until combined.
Layer half of the squash on the bottom of an
8 ounce glass. Then layer 1/4 cup of Greek
yogurt. Then the other half of squash. Then
1/4 cup of Greek yogurt. Top with walnuts.
Notes
Each serving provides: 1/3 Leaner, 1 Green, 2 Condiments, and 1 Optional Snack
Baked Cinnamon Jicama
Ingredients
- 3 cups jicama peeled and cubed or sliced thin (6 Greens)
- 3 tbsp light Land O' Lakes Butter with Canola Oil, melted (3 Healthy Fats)
- 1/4 tsp apple pie spice (1/2 Condiment)
- 1/4 tsp ground cinnamon (1/2 Condiment)
- 3 packets stevia in the raw (3 Condiments)
- Optional Toppings:
- 2 tbsp Walden Farms caramel syrup (1 Condiment)
- 2 tbsp Fat Free Reddi Whip (1 Condiment)
Instructions
- Preheat oven to 350 degrees. Line a cookie
sheet or baking pan with non-stick foil. - Mix jicama with melted butter in a medium
sized bowl. Add cinnamon, apple pie spice,
and stevia stirring until combined. Pour onto
a foil lined pan. Cover with foil. Bake for 20
minutes. Uncover and bake an additional 15
minutes. - The jicama will not get completely soft when
baking. Expect to have a slight crisp center
when eating and a slightly sweetened taste. - Enjoy!
Notes
Per Serving: 2 Greens, 2 Condiments, 1 Healthy Fat (still need 1 more Green)
