Pumpkin Cream Cheese Dip

For those who aren’t confident in their baking skills but still crave the traditional sweet pumpkin treat on Thanksgiving, here is a healthy alternative to the sugar-laden store bought pies.

8 ounces low-fat cream cheese (room temperature)

3/4 cup of canned pumpkin (unsweetened, unsalted)

3 tablespoons honey

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla

Combine all ingredients in a medium size bowl. Whip with a hand mixer until completely incorporated.

Serve with apple slices or graham crackers for dipping.

Quinoa Stuffing

Without stuffing, it just isn’t a true Thanksgiving meal. Try your hand at this alternative dish, which can be made with quinoa, wild rice or a mixture of your choice of grains.

Ingredients:

3/4 cup uncooked quinoa, or your choice of grain

1 tablespoon olive oil

3/4 cup onion, chopped

1 cup mushrooms, sliced

1 cup apple, chopped (including skin)

1/4 cup dried cranberries

2 cups celery, diced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon poultry seasoning

1/2 cup reduced sodium chicken broth

1/4 cup slivered almonds, toasted

Directions:

Cook quinoa or rice as package recommends.

Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple slices, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.

Combine the grains, fruit/vegetable mixture and chicken broth in a large bowl. Bake in a dish coated with nonstick spray. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.