Thanksgiving will be here very soon, and with it the calorie-laden dishes we love so much. If looking to stay relatively on track with your diet during this food-heavy holiday, check out a few healthy Thanksgiving side dishes for quick weight loss. They’re definitely something to be thankful for!
Rice Pilaf with Dried Fruits and Almonds
From Reader’s Digest
12 dried apricot halves
1 tablespoon margarine
1 medium onion, chopped
1 cup jasmine or white rice
1/4 teaspoon ground cardamom
Salt to taste
1/4 teaspoon pepper
2 1/2 cups reduced-sodium
chicken or vegetable broth
1/2 cup golden raisins
1/3 cup slivered almonds, toasted
Fresh rosemary sprigs (garnish)
Snip apricots with kitchen shears into small slivers (you need about 1/3 cup). Melt margarine in large nonstick saucepan over medium heat. Sauté onion, rice, cardamom, salt, and pepper until
rice is toasted, about 8 minutes. Stir in broth, raisins, almonds, and apricots and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.
Bold Winter Greens Salad
From Eating Well
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs
Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.
Broccoli, Shiitake, and Red Onion Roast
From Food & Wine
One 1 1/4-pound head of broccoli
1/2 pound large shiitake mushrooms, stems discarded
1 small red onion, sliced crosswise 1/3 inch thick
Extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
Preheat the oven to 425°. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet. On another large, rimmed baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with olive oil, season with salt and pepper and roast for about 20 minutes, until just tender and lightly browned. Transfer the broccoli to a platter. Drizzle the balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.
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