Lisa Food Blog : Healthy Thanksgiving menu

This Wednesday I am post about menu planning for Thanksgiving in the USA. When planning a menu some things need to be considered: Food Allergies ( My hubby and son) , Type 2 Diabetes ( brother n law and nephew) and high cholestral diet ( In laws) .

Thanksgiving Menu :

A typical Southern Thanksgiving dinner usually includes ham or turkey—sometimes both—along with cornbread dressing, sides, and spectacular desserts. You’re likely to find a big layered salad, the quintessential green bean casserole, mashed or scalloped potatoes, and soft dinner rolls or hot buttered biscuits

I will be making some changes : Ham & Pork roast (hubby allergy) , Roasted beans and Carrots, Choli flower mash , Sweet potatoes, wheat rolls and Granny Cranberry and Apple salad.

Roasted Green Beans (cholesterol diet friendly)

  • 1 lb green beans, trimmed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp  Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and pepper


Preheat the oven to 425 degrees.2

Toss the green beans with olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper.3

Place the green beans in a single layer on a baking sheet.4

Roast for 8-10 minutes. Give the pan a good shake and cook for an additional 4-6 minutes until lightly browned and cooked through. They should be bright green, tender crisp, and not mushy.

Help for Diabetes:

Plain store-bought stuffingWhole-wheat, veggie-filled stuffing
Creamy mashed potatoesRoasted carrots, green beans, and other veggies
White bread and processed floursWhole grain bread and whole wheat and nut flours
Sweet potatoes or yams with marshmallow toppingSweet potatoes with egg meringue topping
Canned cranberry sauceCranberry compote sweetened with stevia

Creamy Pumpkin Pie for Diabetics

Preparation time:
15 minutesChilling time:
3 hours

  • 1 cup skim milk
  • 2 (1-ounce) packages instant vanilla sugar-free pudding mix
  • 1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) pumpkin
  • 1 (9-inch) graham cracker pie crust
  • 1 cup fat-free whipped topping

In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days

.Nitridation facts:

Calories: 185 calories, Carbohydrates: 32, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 449 mg, Fiber: 2 g

Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.

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