Biggest Loser Resort

For many dieters, the Thanksgiving holiday is one of the most dreaded, up there with Halloween and Valentine’s Day. Thanksgiving is a day of thanks but also a day of eating cheese filled mashed potatoes with gravy,turkey loaded with breaded stuffing and sugary cranberry sauce, creamy bacon green beans and much more. When you look at the basic components of a sterotypical Thanksgiving meal however, the items aren’t that unhealthy at all. Turkey (a lean source of protein), potatoes (a serving of starch), green beans (vegetables), and cranberries (fruit)- the key is to make sure you stick to the plate method of portion sizes (1/2 fruits and vegetables, 1/4 grains, 1/4 lean protein) and stay away from all the unnecessary creams and sauces! Here are some healthy and delicious recipes to help you out for hosting this year’s feast.   Thyme Roasted Turkey (from Eat Better America) 1 bone-in whole turkey breast (4 1/4 to 5 lb), thawed if frozen 1/2 cup apple juice or dry white wine 2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves 1 teaspoon paprika 1/2 teaspoon salt 2 cloves garlic, finely chopped   Heat oven to 325°F. On rack in large shallow roasting pan, place turkey breast, skin side up. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes. Meanwhile, in small bowl, mix remaining ingredients. Brush 1/3 of apple juice mixture over turkey. Roast 1 hour to 1 hour 30 minutes longer, brushing generously with apple juice mixture every 30 minutes, until thermometer reads 170°F. Remove turkey from oven; cover with foil to keep warm. Let stand 15 minutes for easiest carving.   Nutritional Information 1 Serving (skin removed): Calories 200 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 80mg; Sodium 180mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 29g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 0   Roasted Green Beans: Fresh Green Beans (whole or already trimmed) 1 Tablespoon Olive Oil 1 teaspoon Coarse Salt or Garlic Salt 1/2 teaspoon Pepper   Steps: Preheat oven to 400 degrees. Wash, dry, and trim green beans. Place green beans on a baking sheet. Drizzle olive oil all over beans. Sprinkle salt and pepper over beans. Mix beans around to be sure all sides are coated. Roast for 15 minutes, turn green beans over, and roast another 5-10 minutes. Beans should look shriveled and brown in spots. Remove from oven and serve.   Lemon and Green Bean Salad (from Eating Well) 4 ounces fresh green beans, trimmed and cut into 1 1/2-inch pieces 4 bulbs fresh fennel 4 ounces mushrooms, trimmed and quartered 1 2-by-1/2-inch strip lemon zest, julienned 2 tablespoons balsamic vinegar 2 tablespoons water 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil Salt & freshly ground pepper, to taste   Preparation Steam beans for 3 to 5 minutes, or until tender-crisp. Rinse under cold water. Place them in a salad bowl.   Trim fennel leaves, reserving 2 Tbsp. minced leaves. Slice the stalks. Quarter bulb lengthwise, remove core and thinly slice. Add to the salad bowl along with mushrooms and lemon zest. Whisk vinegar, water, lemon juice and oil in a small bowl until well blended. Pour the dressing over the salad and add the reserved fennel leaves. Toss lightly. Season with salt and pepper. Cover and chill for 30 minutes to 1 hour. NutritionPer serving: 83 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 6 g fiber; 85 mg sodium; 753 mg potassium.   Cranberry Relish (from Allrecipes) 3 cups cranberries 1 1/2 cups orange juice 1 cup thinly sliced apples 1/2 cup chopped golden raisins 1 tablespoon orange peel, cut into strips 1 cinnamon stick, broken into large pieces 8 whole cloves 2 1/2 tablespoons red wine vinegar   Directions In a large saucepan, combine cranberries, orange juice, apples, raisins, orange peel, cinnamon and cloves. Bring to simmer, stirring to mix well. Cover, reduce heat to low and cook until cranberries burst and mixture thickens slightly, about 10 minutes, stirring occasionally. Remove from heat, stir in vinegar and cool. Cover and refrigerate at least overnight. Remove from refrigerator 20 minutes before serving. Nutritional Information Amount Per Serving Calories: 107 | Total Fat: 0.4g   Baked Sweet Potato Fries (from Allrecipes) Ingredients 1 tablespoon olive oil 1/2 teaspoon paprika 8 sweet potatoes, sliced lengthwise into quarters   Directions Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil. In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. Best eaten at room temperature. Nutritional Information Amount Per Serving (8 servings total) Calories: 127   Enjoy and have a wonderful week! Jessica Hummel, Nutrition Counselor