Thanksgiving recipes from the Biggest Loser Resort

All recipes were created by BLR's Executive Chef Cameron Payne.  

Note: It is ideal to use organic fruits and vegetables whenever possible. Not sure when to buy organic?  Visit http://www.ewg.org/foodnews/summary.php

• 3 ¾ pound organic free range turkey breast
• 2 tbsp avocado or grapeseed oil 
• 2 cups celery
• 2 cups onion
• 2 cups carrots
• 3 tbsp herb mixture
• Salt and pepper to taste

Directions: Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees. In a roasting pan add the carrots celery and onion to the bottom of the pan, add the turkey on top of the vegetables. Cover pan with foil and roast turkey for 1 ½ - 2 hours or until the internal temp is 180 degrees. 10 minutes before the turkey is done rub the turkey with the herb mixture and bake. Let rest for 10 minutes before carving.

117 Calories per serving  

• 1 tbsp thyme, chopped
• 1 tbsp rosemary, chopped
• 1 tbsp sage, chopped
• 1 tsp garlic, chopped
• 1 tsp lemon zest
• 1 tsp orange zest
• 1 tbsp avocado or grapeseed oil

Directions: Chop all the herbs. Using a mixing bowl combine the herb mixture together.  

35 Calories 

•  1 ½ cup turkey broth
• 1/8 cup onion, diced
• 1/8 cup carrot, diced
• 1/8 cup celery, diced
• ½ tsp. rosemary, chopped
• 1 garlic clove, chopped
• 1 tsp lemon juice
• 1 tsp sherry vinegar 
• 1 tbsp cornstarch +1 tbs water (to make a cornstarch slurry)

Directions: In a pot, heat liquid until a simmer. Add the remainder of the ingredients except for the slurry. Simmer for 10 minutes on low heat, just long enough to cook the veggies but not reduce the liquid. Make a cornstarch slurry by mixing the cornstarch and 1 tbsp of water together, then whisk into the gravy to thicken. Blend the gravy. Serve hot.

20 calories per serving  

• 1 ½ cup cranberries, frozen
• 2 cups apples, small diced 
• ½ cup oranges, cut and segmented
• 2 cups raspberries 
• ¼ cup maple syrup
• ¼ cup Truvia
• 2 tbsp lemon juice
• 1 tbsp butter

Directions: Add everything but the butter to a sauté pan and cook until most of the liquid has reduced. Take off the heat and stir in the butter. Serve hot. 

12 calories per serving 

• 2 cups organic Okinawa sweet potato, medium diced
• ¼ cup Greek style yogurt
• 2 tbsp butter, unsalted
• Salt and pepper to taste

Directions: Peel the sweet potatoes, dice into medium size pieces and steam until soft. Using a mixer add sweet potato, butter, and yogurt then mix. Add salt and pepper. Mix until smooth. Serve hot. 

117 Calories per serving 

• ¼ cup yellow onion, diced
• ¼ cup celery, diced
• ¼ cup carrots, diced 
• ¼ cup mushrooms, chopped 
• 2 cups gluten free bread, diced
• 3 fl oz chicken broth, low sodium, organic
• 1 tbsp herb mixture
• Salt and pepper to taste

Directions: Preheat oven to 350 degrees. In a sauté pan spray a non stick spray and add the first 4 ingredients. Cook until soft, then add to a mixing bowl. Then add the rest of the ingredients to the mixing bowl and mix thoroughly. Add the mixture to a casserole dish. Cover with foil and bake for about 30 minutes.  

82 Calories per serving 

• 2 cups cauliflower florets
• 2 cups organic Yukon potatoes, medium diced 
• ¼ cup Greek style yogurt 
• 1 tbsp butter
• Salt and pepper to taste

Directions: Steam or boil potatoes and cauliflower until soft.  Strain water if necessary. Add ingredients to a mixer and mix until a smooth potato consistency.  Season with salt and pepper. 

61 Calories per serving 

• 16 asparagus spears 
• 1 tsp avocado grapeseed oil
• 1 tbsp lemon juice, fresh squeezed
• Salt and pepper to taste

Directions: Pre heat oven to 375 degrees. Foil a sheet pan, spray with non stick spray, then layer out the asparagus so they are not on top of each other. Roast for 15-20 minutes until al dente or not over cooked. 

24 Calories per serving 

 

And for Dessert...

• 1 ¼ cup Greek style yogurt
• ¼ cup pumpkin puree
• 1 tsp vanilla
• ¼ tsp cinnamon
• 1 package Mori Nu vanilla pudding mix
• 3 tbsp water
• ½ tsp dehydrated cane sugar

Directions: In a mixing bowl add the first 6 ingredients thoroughly. Then split among 3oz ramekins (serving bowls). Refrigerate for at least an hour. Add ½ tsp. cane sugar to each ramekin. Then torch the sugar to caramelize.

97 Calories each

- See more at: http://www.biggestloserresort.com/blog/entry/recipes-and-cooking-demos/blrs-thanksgiving-dinner-menu#sthash.F9sUXpQD.dpuf