Preparing an impressive and delicious Thanksgiving dinner doesn’t have to be complicated and ruin your diet. Whether you’re on Keto, or intermittent fasting, or on the all chicken broth diet (not sure if that’s real, but still) – you can still enjoy all the deliciousness of this food-heavy holiday without committing to an entire season of stretchy pants.
And show up to your gatherings with any of the guilt-free Thanksgiving recipes below. They’re delicious and on-plan. So you can enjoy the festive fare without ever having to worry about sabotaging your slim-down.
Diet-Friendly Thanksgiving recipes
Without further ado, here are five extremely delicious and healthy recipes for your Thanksgiving table.
Baked Zucchini With Fresh Basil And Feta Cheese
- 3oz (about ½ cup) crumbled feta cheese
- 2 medium zucchinis
- ¼ tbsp black pepper
- A pinch salt
- 6 leaves fresh basil
- ½ tbsp dried oregano
- 1 tbsp minced garlic
- ½ cup sliced button mushrooms
- 1 cup diced red bell peppers
- 2 tbsp olive oil
- Preheat the оvеn tо 375ºF. Then, place a heavy skillet over low heat and pour in some olive oil. Add the bell peppers, mushrooms, garlic, oregano, basil, pepper, and salt. Sauté for up to 5 minutes and set aside.
- Cut zucchini into ½ -inch-thick slices (diagonally) and coat a baking pan with the remaining 1tbsp of oil. Add the zucchini, placing the cut sides’ down and spoon the sautéed vegetable mixture over the zucchini. Sprinkle some crumbled feta cheese over veggies, cover the baking pan with foil, and place it in the oven.
- Bake for 45 minutes until the zucchini turns tender and serve warm.
Total calories 146 kcal
Total fat 13 g
Total carbohydrates 5 g
Total protein 5 g
Low-Carb Stroganoff Stew
- 2 pounds beef stew meat (cubed)
- 1 medium onion, chopped
- 2 turnips, cut up
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 ½ cups cabbage, chopped
- 1 tsp seasoning salt
- ½ tsp dill weed, dried
- 1 ½ tsp lime juice
- 1 ½ cups sour cream
- ½ cups water
- 1 tsp paprika
- 1 tsp lemon pepper
- This recipe is perfect if you’re running low on time. All you need to do is combine all of the listed ingredients (keep the sour cream for later) in a large pot, cover it with a lid and bring it to simmer. Aim to simmer over medium-low heat for 20-30 minutes or ‘till the veggies are tender. In the last 5 minutes of cooking, add the final touch – sour cream.
NOTE: This recipe can be used to prepare a slow cooker dish as well! Just place all the ingredients and cook on low heat for about 8 hours. Add some sour cream prior to serving and voilà!
Total calories 701 kcal
Total fat 58 g
Total carbohydrates 1.5 g
Total protein 42.7 g
Fiber 0.3 g
Mandarin Beef Saute
- 1 lb thinly sliced lean beef
- 1 tbsp roasted sesame oil
- ½ tsp minced fresh ginger
- 1/3 cup sliced button mushrooms
- 1 tbsp soy sauce
- 2 tbsp cider vinegar
First of all, you will need to slice the beef. It’s easier to slice it if it’s still slightly frozen and hold the knife on a diagonal angle, across the grain. You should get thin, nice slices that are perfect for revealing the true flavor of this dish.
Once you have your beef ready and sliced, heat oil on a low temperature in a large heavy skillet. Add ginger, red pepper flakes, mushrooms, and sauté for up to 3 minutes. Then, add the sliced beef and increase temperature to medium-high heat. Stir continuously for up to 4 minutes, then add soy sauce and vinegar. Try to remove the skillet from the burner as fast as possible and serve the dish warm.
NOTE: Leftovers can be kept in the refrigerator for up to four days or for up to 2-3 months in the freezer.
Total calories 363 kcal
Total fat 28 g
Total carbohydrates 0,2 g
Total protein 31 g
- 1 lemon, quartered
- 1 orange, quartered
- 1 onion, peeled and quartered
- 1 tsp black peppercorns
- 2 bay leaves
- ½ cup brown sugar
- 1 cup salt
- 1 ½ gallons cold water
- 10-12-pound young goose (fully thawed)
- Salt and black pepper (to taste)
- Take a large container and fill it with 1 ½ gallons of cold water (the container should be large enough to fit the goose and brine mixture). Add salt, sugar, bay leaves, and peppercorns to the water and stir until the salt and sugar dissolves.
- Unwrap the goose and remove everything from its cavity. Rinse and trim excess fat from the neck and/or tail end of the goose and place it into the brine (it should be completely submerged). Cover the goose and refrigerate overnight.
- In the morning, remove the goose from the brine and pat dry with paper towels inside and out. Sprinkle the goose cavity generously with salt and pepper. Put the apple, onion, orange, and lemon into the cavity.
- Place the goose, breast-side up, in a large roasting pan with a rack to keep the bird at least 1 inch off the bottom. Season the goose with salt and pepper (to taste) and pour two cups of water into the bottom of the pan
- Take a small sharp knife and prick the goose skin all over (especially where you can see some fat under the surface). Be careful not to pierce the flesh, only skin and fat – this step is very important if you want a nice, crispy goose.
- Roast at 177°C for up to 3 hours, until it reaches an internal temperature in the thickest part of the meat of 77°C. Remove the goose from the oven, cover it loosely with foil, and let it rest for at least 25 minutes before carving. Serve and enjoy!
Total calories 111 kcal
Total fat 7 g
Total carbohydrates 1 g
Total protein 12 g
The 90-Minute Turkey
- 24 cups water
- 1 ¼ cups kosher salt
- 1 whole garlic head, peeled
- 2 bay leaves, crushed
- 1 turkey, about 15 lb. (6.8 kg)
- 2 tbsp vegetable oil
- Take a large container and pour in 24 cups of water. Add some salt, garlic, and bay leaves.
- To prepare your turkey, split it down the backbone and pound on the breastbone to make it a little flatter. Submerge in the brine, cover it, and refrigerate. After 8 hours remove it from the brine, pat dry, and put it back in the refrigerator for 8 more hours.
- Pre-heat the oven to 450ºF (225ºC).
- Take out the turkey and place it on a large rimmed baking sheet and brush it with some vegetable oil. For best results, you should place the turkey at the bottom of the oven rack and roast for 40 minutes. Then, rotate the pan from front to back and roast for another 40-60 minutes. You should be able to identify when the turkey is ready with an instant-read thermometer – just insert it into the thickest part of the tight and it should show 175ºF(80ºC). The thickest part of the breast should show 165ºF (74ºC).
- Take out the turkey and let it sit for at least 20 minutes before carving.
- You can make gravy using the pan juices. Just add a little water to the pan, place it over high heat and wait ‘till it starts bubbling. Make sure to scrape up all the brown bits from the bottom of the pan and pour in more water to achieve the perfect balance between flavor and saltiness. To thicken the gravy without flour, you can use one of these options:
- Full fat cream cheese
- Yogurt or sour cream
- Guar gum or xanthan gum
- Psyllium husk powder
NOTE: Keep in mind that even though the turkey itself takes 90 minutes to cook, you should start preparing it one day in advance. If possible, ask the butcher to split and flatten the turkey for you.
Total calories 342 kcal
Total fat 16.2 g
Total carbohydrates 2.3 g
Total protein 44.6 g
Fiber 16.2 g
Did you like the recipes we listed above? Do you have more cravings to deal with before they destroy your diet? Are you bored of quarantine and need more recipes to cook just to stay sane?
Find diet-saving recipes and a whole bunch of healthy living tips and tricks at PB.me!