A Slender Thanksgiving (Recipes + Tips)

Thanksgiving is all about family, friends, and showing your gratitude. And by all of that I mean Thanksgiving is about food.

A Slender Thanksgiving (Recipes + Tips) | The Slender Student

Thanksgiving day for my family consists of eating and taking breaks from eating before eating again. For the past couple of years, we’ve participated in a new tradition of running the Turkey Trot in the morning, sitting down to a big breakfast at home, relaxing all afternoon to recover from that strenuous 3.1 miles, and then coming together again to eat the normal TG fare– turkey, gravy, stuffing, the whole bit.

This year will be no different, except that we’re hosting the grand meal at our house for a party of 15 people. And since I essentially man the kitchen at home, as you might imagine, I’ve come up with some strategic ways of getting food on the table for both breakfast and dinner. And who would I be if I didn’t try to make at least a couple of the dishes slender?

A Slender Thanksgiving (Recipes + Tips) | The Slender Student

For today’s recipes, I’m doing one of my favorite tricks– using overlapping ingredients to make multiple, totally unique dishes. Another added bonus is that both of these recipes can be prepped the day before (AKA Wednesday, November 27th) which will save you time, stress, and oven space on the big day. What’s on the menu, you ask? For breakfast, we’ve got Slender Pumpkin French Toast Muffins + Brown Sugar Pecan Streusel and to go alongside your turkey, we have a Slender Stuffing (recipe c/o Skinny Taste).

A Slender Thanksgiving (Recipes + Tips) | The Slender Student

Slender Pumpkin French Toast Muffins | The Slender Student Slender Pumpkin French Toast Muffins | The Slender Student Slender Pumpkin French Toast Muffins | The Slender Student Slender Pumpkin French Toast Muffins | The Slender Student Slender Pumpkin French Toast Muffins | The Slender Student

Slender Pumpkin French Toast Muffins | The Slender Student Slender Pumpkin French Toast Muffins + Brown Sugar Pecan Streusel
Servings: 12 (1 muffin per serving) | Calories per serving: 179
Fat: 8 g (Sat Fat: 2 g) | Carbohydrate: 23 g | Fiber: 2 g| Protein: 7 g

ingredients:

1 loaf crusty whole wheat bread, cubed

1 ½ cups milk of choice

2 eggs, 2 egg whites

3/4 cup pumpkin puree

¼ cup SPLENDA granulated sweetnener

1 tablespoon vanilla extract

2 teaspoons pumpkin pie spice

2 tablespoons brown sugar

2 tablespoons butter, softened

¼ cup whole wheat flour

¼ cup chopped pecans

 

directions: (*you may complete steps 1-5 the night before if you’d like) 

1. In a large bowl, whisk together your milk, eggs and egg whites, pumpkin, Splenda, vanilla extract, and pumpkin pie spice

2. Add the bread pieces to the liquid mixture and fold to combine

3. Scoop the moistened bread mix evenly into a well-greased muffin tin

4. In a small bowl, combine the brown sugar, butter, flour, and chopped pecans using your fingers or a fork until the mixture is the crumbly consistency of small pebbles. Evenly distribute these on top of the uncooked muffins.

5. Cover the muffin tin with foil and refrigerate overnight.

6. In the morning, preheat your oven to 350° and bake the covered muffins for 15 minutes. Remove the foil and let bake for another 10-15 minutes until cooked through and the tops have become golden brown and crisp.

Slender Thanksgiving Stuffing | The Slender Student Slender Thanksgiving Stuffing | The Slender Student Slender Thanksgiving Stuffing | The Slender Student

Slender Thanksgiving Stuffing | The Slender Student

Slender Thanksgiving stuffing
Servings: 8 | Calories per serving: 175
Fat: 3 g | Carbohydrate: 29 g | Fiber: 2 g| Protein: 5 g

ingredients: 

1 loaf crusty whole wheat bread, cubed

2 slices of bacon, minced

1 tablespoon butter

1 large onion, minced

3 celery stalks, minced

8 fresh sage leaves, minced

1 large egg, beaten

2 cups low sodium chicken broth

PAM Original nonstick spray

 

directions:  (*you may complete steps 1-2 the night before if you’d like) 

1. In a large skillet, begin crisping your bacon.

2. Add the butter, onion, celery, and sage. Cook until softened, about 10-15 minutes. If preparing the night before, place the cooked and cooled mixture in a Ziploc bag and refrigerate.

3. The day of, combine the egg and chicken broth in a large bowl. Add the cooked vegetable mix and bread cubes. Fold until the bread has evenly soaked the liquid.

4. Preheat your oven to 350° and coat an 8″x8″ glass baking dish with PAM.

5. Add the bread mixture to the greased dish and bake for 30-40 minutes until the top is golden brown.

This year, I’ll again be continuing my own tradition of practicing a slender Thanksgiving by taking some simple steps to stay satisfied, not deprived or stuffed. You may remember my game plan from last year…

A game plan for a slender Thanksgiving | The Slender Student I’d love to hear some of your family’s traditions. Or are you having a Friendsgiving this year? Any plans to stay slender or are you going all out? It is a holiday, after all!

 

 

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7 thoughts on “A Slender Thanksgiving (Recipes + Tips)

  1. Pingback: A Burnt Orange Thanksgiving « Know

  2. I enjoyed seeing your work on the UT website, “A Burnt Orange Thanksgiving”. As a Texas Ex I’m proud to see current nutrition majors doing such fine work and representing us so very well! Have a great Thanksgiving!

    • Hi Gretchen! Thank you so much for your kind words. As a current dietetic intern, I love hearing RDs input on what I post here on The Slender Student. Happy holidays to you as well!

      • Claire,
        I was in the first internship class. We completed our rotations in the Spring of 1978. All the best to you in your professional pursuits!

  3. AN 8″ X 8″ BAKING DISH FOR STUFFING/DRESSING FOR A PATY OF 12-15? I WILL MAKE 3 TIMES THAT AMOUNT FOR MY GUESTS…..GOT TO HAVE SOME LEFT-OVER DRESSING FOR THE NEXT DAY’S TURKEY, DRESSING AND CRANBERRY SANDWICH.

    • Hi Georgia! The recipe quantities shown here actually make just 8 servings for that 8×8 pan. For this year’s Thanksgiving with our party of 15, I’ll be doubling up and baking everything in a longer casserole dish. Gotta have those leftovers!

  4. Pingback: Staff picks: “must read” blogs | Royal Courier Archives

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