Green Bean Salad

1/2 pound green beans, trimmed

2 tablespoons chopped walnuts

2 tablespoons finely chopped fresh parsley leaves

2 tablespoons chopped red onion

2 teaspoons walnut oil or olive oil

1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until fragrant, about 2 minutes, then transfer to a small bowl to cool. Add parsley and onion to walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Parmesan Mashed Potatoes

2 pounds Yukon gold potatoes (about 5 cups), diced and unpeeled

1/2 cup low-fat buttermilk

1/2 cup skim milk

4 tablespoons grated Parmesan

Salt

1 tablespoon unsalted butter

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.

While potatoes are cooking, place buttermilk and milk into a small saucepan and cook over a very low heat until just warm.

Be careful not to boil or milk will curdle.

Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

Pumpkin-Maple Cheesecake

3 packages (8 ounces) fat-free cream cheese, at room temperature

2/3 cup packed brown sugar

3 large eggs

1 can (15 ounces) pumpkin puree

1/2 cup low-fat maple or vanilla yogurt

2 tablespoons all-purpose flour

Here are healthier versions of traditional Thanksgiving dishes. You can enjoy the flavors of the holiday without the large amounts of calories and unhealthy saturated fats.

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon imitation maple or rum flavoring

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Assemble 9-inch springform pan and coat with cooking spray. Using an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in remaining ingredients.

Pour filling into pan. Bake until slightly wobbly, about 1 hour, 10 minutes. Remove from oven and run knife around side to loosen. Let stand at room temperature for 30 minutes. Refrigerate, uncovered, until cold. Cover with foil and refrigerate for at least 4 hours. Remove 1 hour before serving.