Whenever I hear the words “healthy” and “recipe” together, I get skeptical. It sounds an awful lot like “sweat-less exercise” or “tear-free therapy.” But the “healthy” recipes listed on the Better Homes and Gardens website sounded quite delicious and none of them listed Olestra as an ingredient, the 1968 Procter & Gamble invention that makes a road trip impossible after your meal and a dangerous explosion for the person diagnosed with Irritable Bowel Syndrome. Plus, they were simple enough that even I might be able to attempt them! Personally, I like “Better Homes and Gardens” recipes not because they make my home and garden better, but because I can actually find the ingredients at Giant Foods, unlike those gourmet magazines that send you on a scavenger hunt around the state of Maryland to find five rare French cheeses.

Click here for these so-called healthy Thanksgiving recipes. I’ll feature a few of them below that had me salivating.
Grilled Turkey
Grilled turkey stuffed with fruit and seasonings. This one will stay extra moist because it’s partially cooked before putting on the grill.
Ingredients:
1 turkey, thawed
2 apples
4 plums
1/4 tsp sage
1/4 tsp garlic powder
1/4 tsp Italian seasoning
2 oz tequila (or preferred spirit)
One piece of cheesecloth large enough to hold fruit misture
Directions:
Boil turkey in a large pot of water for approximately 2 hours (you may add sage and garlic for additional flavor). While turkey is boiling mash the apples, plums, spices and tequila and let set for one hour at room temperature. Wrap fruit mixture in cheesecloth and tie the opening tightly. After turkey has boiled for two hours, remove from pan and stuff the spice bag into the turkey cavity. Wrap turkey in aluminum foil and place on the grill for about one hour or until done (varies based on size of turkey). The spices bake all through the turkey and it remains very moist.
Number of Servings: 10-15
Notes from the Cook
This is a wonderful Thanksgiving day meal, it may sound complicated but, it’s actually a very easy way to fix a turkey.

Harvest Slaw with Pancetta-Cider Vinaigrette
A healthy harvest slaw made with green and red cabbage, apple, pear, jicama, walnuts and blue cheese in a light cider vinaigrette.
Ingredients:
Pancetta-Cider Vinaigrette:
3 ounces diced pancetta
2/3 cup apple cider
3 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper
Slaw:
3 cups shredded green cabbage
3 cups shredded red cabbage
1 cup peeled and shredded Granny Smith apple
1 cup shredded pear
1 cup peeled and shredded jicama
1/2 cup thinly sliced red onion
1/2 cup chopped dried apricots
2/3 cup chopped toasted walnuts
3 ounces crumbled blue cheese or goat cheese
Directions:
Vinaigrette: In medium skillet over medium high heat, cook pancetta until crisp. Drain on paper towels. Remove all but 1 tablespoon drippings from skillet. Add cider and bring to a boil. Simmer until reduced by half, about 5 minutes and let cool. Whisk in vinegar, honey, mustard and oil and add pancetta. Season with salt and pepper.

Slaw: In large bowl, toss together cabbages, apple, pear, jicama, onion, apricots and walnuts. Pour over vinaigrette, tossing to coat. Sprinkle with cheese.
Number of Servings: 10-12
Notes from the Cook
While our family enjoys the traditional Thanksgiving dinner, each year I try to bring something new to the table. This harvest slaw is the perfect accompaniment to turkey.
Thanks Bread with Wild Berries and Seeds
A great way to use the best of fall’s bounty-a hearty quick bread with walnuts and cranberries.
Ingredients:
1 1/3 cups whole wheat flour
2/3 cup cornmeal
1/3 cup brown sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
6 oz unsalted butter, melted
2 large eggs
1 1/2 cups buttermilk
1/2 cup black walnuts or other nuts, chopped
1/2 cup cranberries or other wild berries (huckelberries, hawthorn berries, blackberries) chopped
1 1/2 tbsp cracked coriander seeds
1 tsp cracked fennel seeds
Directions:
Crack seeds in a coffee grinder or in a food procssor using pulse action. Preheat oven to 375 degrees F. Butter twelve 3 X 3 X 1 1/2″ pans or muffin tins and dust with cornmeal, nut or almond flour. Stir together flour, cornmeal, sugar, baking powder, baking soda, and sugar and salt. Whisk together butter, eggs and buttermilk in a separate bowl and add to flour mixture, stirring until just combined. Stir in chopped nuts, berries and seeds. Divide the bread batter among pans or tins and bake in preheated oven until nicely browned and a wooden tester comes out clean (approximately 30 minutes). Cool in pans on racks for 10 minutes before inverting breads onto racks. Serve with honey butter or apple butter while still still warm.
Number of Servings: 12
Notes from the Cook
The bread can be baked ahead of time and reheated for 5-10 minutes in 350 degree F oven just before serving.
Sweet and Savory Pumpkin Soup
Creamy pumpkin soup, with just a hint of cinnamon, ginger and cloves–a great starter course for holiday parties, just make ahead and reheat.
Ingredients:
1 Tbsp vegetable oil
1 Tbsp unsalted butter
3 leeks, white part only, thinly sliced
15 oz can pumpkin puree
32 oz carton vegetable broth
Pinch ground cloves
1 Tbsp ground cinnamon
1 tsp ground ginger
1/4 cup brown sugar
Salt to taste
(optional) heavy cream or half and half for garnish
Directions:
Heat oil and butter together in a medium saucepan over low heat. Add sliced leeks (white part only) and saute gently until leeks are soft. Add pumpkin puree and spices, stir until well mixed, then while stirring, pour in vegetable broth. Add sugar slowly while stirring. (You may want more or less sugar depending on your taste preferences – so taste as you go along.) Bring to a low boil then lower to a simmer for 10 minutes. If desired pour a tsp or so of cream or half and half into bowl before ladeling in soup and add a dash of cinnamon.
Number of Servings: 6
Notes from the Cook
I love both pumpkin pie and rich winter soups, so I created this recipe to have the best of both. Great for holiday meals, even makes a delicious lunch soup.