A Healthier Thanksgiving

I know for us Canadians we have already celebrated Thanksgiving and are moving on to the Christmas Season. With American Thanksgiving just around the corner, followed by Christmas temptations, I thought this post was very fitting! I happened to be driving to work one day right before our Thanksgiving and as I was listening, the radio hosts were discussing how much exercise would be necessary to "work off" the typical Thanksgiving dinner. One of the hosts was riding a stationary bike and by the time I got out of the vehicle, he had been riding for 2.5 hours and was ONLY "allowed" to eat - a serving of white meat, a small serving of potatoes, some green bean casserole, and cranberry sauce. He was not yet to the stuffing or the gravy and I was in complete shock! For many of my family, Thanksgiving becomes a "how much can I eat" and then people fall asleep because they are so overly stuffed - it's quite absurd actually!!!! So this year, I plan on trying something a little different for Christmas dinner.

1) Turkey - Roasted turkey with spices and garlic.

2) Sweet Potato Casserole - whip the sweet potatoes with an egg, top with pecans for a delicous crunch and bake until top has browned.

3) Green Bean Casserole - Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

What are your healthier holiday faves?