Posted at: 11/15/2011 12:36 PM
Choose Your Plate at Thanksgiving
Hy-Vee Registered Dietitian Jen Haugen will show you can leave the guilt at the door at your Thanksgiving get-together.
Top 7 Feel Good Thanksgiving Foods:
- Skinless white turkey meat is an excellent source of protein and B vitamins, which help convert food to energy and promote healthy skin and hair. All for only 120 calories per 3 ounce serving!
- Sweet potatoes are an outstanding source of vitamin A, which promotes healthy skin and healthy immune systems.
- Potatoes are loaded with vitamin C and fiber (if you leave the skin on when you mash them).
- Green beans are a good source of vitamin K, which is needed for blood clotting.
- Corn provides a specific phytochemical that is essential to eye health.
- Pumpkin in a can has more antioxidants than fresh and is linked to lower risk of certain cancers and improved joint health. 200 calories per slice is significantly less than most fruit pies.
- Cranberries are loaded with antioxidants, ranking in the top ten foods. They may even help boost your HDL (good cholesterol) levels.
- Pecans are one of the higher fiber-containing nuts.
Serves 16 (1/4 cup each)
Active time: 10 minutes | Total: 2 hours (including cooling time)
Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich.
All you need
3/4 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup dried tart cherries
1 (12 ounce) package fresh or frozen cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon freshly grated orange zest
All you do
1. Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.
2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
To make ahead: Cover and refrigerate for up to 3 days.
Note: A nonreactive pan – stainless steel, enamel-coated or glass – is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Source: adapted from Eating Well, Inc.
Nutrition facts per serving: 105 calories; 3g fat (0g sat, 1g mono); 0mg cholesterol; 17g carbohydrate; 10g added sugars; 2g protein; 2g fiber; 2mg sodium; 53mg potassium.
Bryan Piatt's Favorite Thanksgiving Recipe
Raspberry Jello Salad
1 6 oz. pkg of raspberry jello (sugar free preferred)
2 cups vanilla ice cream (fat free/sugar free yogurt)
Dissolve jello in 2 cups boiling water.
Add 2 cups ice cream. Dissolve.
Pour in mold and chill to set in fridge.
Jen Haugen represents Hy-Vee as a nutrition expert promoting healthy eating throughout the community. Jen is a member of the American Dietetic Association.