Hilary Meyer's Blog (Page 15)
If you’re looking for the easiest possible dessert to whip up for Thanksgiving, it doesn’t get any simpler than pumpkin pie. If you can open a can, you can make pumpkin pie. And unlike other Thanksgiving desserts, it’s relatively healthy (or at least it can be). Pumpkin, like all orange foods, is a rich source of beta carotene, which your body converts to vitamin A. Vitamin A plays an important role in bone growth, reproduction and immune function and, perhaps most notably, vision. One slice of our pumpkin pie provides 137% of the daily value of vitamin A.
Don’t Miss: Which Is Healthier: Apple or Pumpkin Pie?
But of course, this is dessert, so it has to be delicious. Below are a few tips for making a...read full post »
I’d love to host my family’s Thanksgiving meal more often, but the one thing that gives me pause is the cost. Granted, I can get carried away—there’s the gourmet food, the candles, the cute centerpiece for the table, not to mention the wine to go along with it. So instead of giving up on hosting altogether I’m committed to focusing on what really matters—the food. I don’t need fancy monogrammed turkey napkins to make the meal taste good after all.
I’ve come up with an entire Thanksgiving menu of EatingWell recipes (including dessert!) that comes in at less than $5 per serving. I’ll have my guests bring the wine. It’s a celebratory dinner, with every dish you’d expect at Thanksgiving, that’s easy on the budget too. And these Thanksgiving recipes are so delicious that my guests might...read full post »
I love the expression “Why fix what isn’t broken?” I use this phrase when it comes to my time-honored Thanksgiving recipes. So why am I throwing out my old “perfect” pecan pie recipe this year in place for something new? Because the Maple Pecan Tart that recipe developer and makeover queen Katie Webster made for EatingWell is so much better.
After trying her version in the Test Kitchen a few months ago, I realized that I needed to ditch my old “perfect” pecan pie recipe. Not only does this new version taste better than the original, but it’s healthier too. Find out the three tricks to making better pecan pie.
5 Secrets to...
I look forward to turkey at Thanksgiving, but the real excitement for me lies in the dinners I’ll make with the leftover turkey. I choose a bigger Thanksgiving turkey than I need and I do the same when I roast a whole chicken because I like to have the leftovers to use in all sorts of other dishes. (Cooked chicken and turkey can be used interchangeably in the recipes below.)
And don’t worry if you overdid it at Thanksgiving— with only about 144 calories and less than 2 grams of saturated fat per 3-ounce serving, roasted turkey or chicken is a healthy choice. Plus we put a healthy twist on these five recipes for leftover turkey for your post-Thanksgiving meals.
More Healthy Thanksgiving Recipes:
Some of our favorite cool-weather side dishes are comforting vegetable casseroles like good old scalloped potatoes (a.k.a. potato gratin). Typical scalloped potato recipes bathe ingredients in a heavy cream sauce and top them with crispy buttered breadcrumbs or cheese. Our version saves about 160 calories and 12 grams of saturated fat compared to a traditional recipe. (Get the recipe for Scalloped Potatoes and More Healthy Vegetable Gratin Recipes.)
Want to know how we did it? Here are our 3 simple tricks:
Tip 1: Roast the vegetables first
Classic scalloped potato recipes rely on fat from butter and cream to carry the flavor. Not ours. We toss the vegetables with oil and roast them before they hit the baking dish. The...