I love me some sweet potatoes. But not just any sweet potatoes will do. Oh no, it must be my mom’s sweet potato casserole. I salivate in anticipation all Thanksgiving morning waiting for it. Well actually, anytime I think about it, I salivate. It’s that awesome! As a child all the way up to a few years ago, sweet potatoes were definitely not my favorite. I had convinced myself that I didn’t like them, which carried me over until a few years ago when my mother urged me to try “just one bite.” I did, and I haven’t looked back. 
Everyone has a favorite Thanksgiving side dish. My husband loves mashed potatoes and gravy, my oldest son loves the fresh bread, and my youngest son loves all of it. My attitude on the Thanksgiving meal is that Thanksgiving is just one day, and it is okay to eat what I love and not hound myself about portions. That being said, it is easier to be more carefree at the table when you know that some of the side dishes are healthy or healthier versions of your favorites. Here is a recipe I found for a slimmed- down coleslaw from the fabulously informative site, Eating Well. Check out the site and the plethora of healthy recipes they have to offer. Incorporate these and other “skinnified” recipes onto your Thanksgiving table.
Per serving: 80 calories; 3 g fat (1 g sat ,1 g mono );5 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 3 g protein; 3 g fiber; 271 mg sodium; 181 mg potassium.
Nutrition Bonus: Vitamin C (70% daily value).
Ingredients
- • 4 slices turkey bacon
- • 1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
- • 1/4 cup low-fat or nonfat plain yogurt
- • 1/4 cup reduced-fat mayonnaise
- • 3 tablespoons cider vinegar
- • 2 teaspoons sugar
- • 1/2 teaspoon salt, or to taste
- • Freshly ground pepper, to taste
- • 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
- • 1/2 cup finely diced red onion, (1/2 medium)
Instructions
- 1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
- 2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
- 3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.
- • Make Ahead Tip: Cover and chill for up to 2 days.
*Photo and Recipe from EatingWell.com
