Three healthy recipes to wow a holiday party

There’s no need to worry about overindulging when you try these holiday classics. Madeline M. Yaw, a registered dietitian with UT Physicians Multispecialty – Bayshore, has cooked up three healthy Thanksgiving recipes guaranteed to satisfy your holiday cravings! Watch her put it all together in this brief video.

Lightened-up mashed potatoes

Ingredients

• 2 pounds of yellow potatoes, peeled and cubed
• 1/2 cup low-fat milk (or unsweetened almond milk)
• 2 tablespoons plain Greek yogurt
• 2 tablespoons olive oil (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chives or parsley for garnish (optional)

Instructions

1. Boil the potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until tender when pierced with a fork.
2. Drain and steam: Drain the potatoes and return them to the pot. Let them steam for a minute or two to remove excess moisture.
3. Mash: Use a potato masher or fork to mash the potatoes until smooth.
4. Add ingredients: Stir in the low-fat milk and Greek yogurt until creamy. Add olive oil for extra flavor.
5. Season: Season with garlic powder, salt, and pepper to taste. Adjust the consistency with more Greek yogurt or milk if needed.
6. Serve: Transfer to a serving bowl and garnish with chives or parsley if desired. Enjoy!

This version is lighter but still packed with flavor. You can also experiment with adding herbs for additional flavor.

Quinoa stuffing with butternut squash

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 tablespoons olive oil, divided
• 2 cups butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary (optional)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup chopped fresh spinach or kale
• 1/2 cup dried cranberries or raisins (optional)
• 1/2 cup walnuts or pecans, chopped (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Roast butternut squash: Preheat your oven to 400°F. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. Set aside.
2. Cook quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. Sauté vegetables: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 5-7 minutes until softened. Then add the mushrooms and garlic, and cook for another 3-5 minutes until the mushrooms are tender.
4. Combine ingredients: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, sautéed vegetables, dried herbs, salt, pepper, spinach or kale, and dried cranberries or raisins (if using). Add walnuts or pecans for crunch, if desired. Mix well to combine.
5. Bake (optional): If you’d like a baked stuffing, transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F for about 20-25 minutes. Remove the foil and bake for an additional 10 minutes to get a slight crisp on top.
6. Serve: Garnish with fresh parsley if desired and serve warm.

This quinoa stuffing with butternut squash is hearty, delicious, and packed with seasonal flavors.

Crustless pumpkin pie

Ingredients

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
• 1/4 cup maple syrup
• 1/4 cup granulated sugar
• 1/4 cup low-fat milk (or any milk of your choice)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon salt

Instructions

1. Preheat oven: Preheat your oven to 350°F. Grease a 9-inch pie pan or an oven-safe baking dish.
2. Mix ingredients: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, maple syrup, sugar, milk, eggs, and vanilla extract. Whisk until smooth.
3. Add spices: Add the cinnamon, ginger, nutmeg, cloves (if using), and salt to the mixture. Whisk until everything is well combined.
4. Pour into pan: Pour the pumpkin mixture into the prepared pie pan or baking dish, spreading it evenly.
5. Bake: Bake for 40-50 minutes or until the pie is set in the center and a toothpick inserted comes out clean. The edges may puff slightly, which is normal.
6. Cool: Let the pie cool for at least 15 minutes before slicing. It can be served warm or chilled.
7. Serve: Enjoy as is or top with a dollop of whipped cream or coconut whipped cream if desired.

This crustless pumpkin pie is lighter and still delivers that delicious pumpkin flavor. It’s perfect for those who want a healthier dessert option during the holidays.