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Healthy Thanksgiving Recipes You’re Sure to Love

The gift of good health is more evident this year than ever before. So, we put together a tasty menu featuring foods that pack a ton of health benefits. This menu features our most-popular healthy Thanksgiving recipes. From the turkey to the stuffing to the cranberry sauce, we’ve covered all the fixings for your holiday meal!

Before we get to the recipes though, let’s have a quick chat about holiday eating. While it’s great to eat nutrient-rich foods, it’s also okay to enjoy food you love that may not fall into that category. For example, Aunt Cheryl brings her beloved pecan pie. You get this pie once a year and it’s a favorite. It’s okay to let yourself enjoy a piece using mindful eating techniques we shared previously.

Let’s get you started on your lifestyle change!

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Oven-Roasted Turkey

Made with herbs, salt, and pepper, this roasted turkey will have tender juicy meat and a crispy skin.
Juicy and Crispy Roasted Turkey
COURSE
Main Course
CUISINE
American
SERVINGS
12
INGREDIENTS
  • 1, 10-12 lb. fresh turkey neck & giblets removed
  • 1 medium white onion sliced into quarters
  • 2 celery stalks sliced into 2″ pieces
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • Salt to taste
  • Pepper to taste
  • 1 Tbsp. poultry seasoning
INSTRUCTIONS
  1. If frozen, thaw turkey in the fridge for 24 hours.
  2. Remove and discard the neck and tail portion of the turkey.
  3. Preheat oven to 325 degrees.
  4. Rinse the turkey inside and out with cold water.
  5. Place turkey breast side up on a rack in a shallow roasting pan.
  6. If using a roasting bag, place a bit of flour in bag, give it a quick shake, add the turkey to the bag and place in a shallow roasting pan.
  7. Combine seasonings and rub all over the turkey (outside and inside cavity) while in roasting bag or in roasting pan.
  8. Next, place the onion and celery into cavity of the turkey.
  9. If using a roasting bag, seal it and cut small air slits into the bag.
  10. Roast turkey according to directions on roasting bag.
  11. If not using a bag, roast turkey at 325 degrees for approximately 3 ½ hours.
  12. If turkey browns too quickly, cover with a foil tent.
  13. The turkey is done when a thermometer inserted into the breast reads 165 degrees and 180 degrees when inserted in the thigh.
NOTES
Tips: Let the turkey sit for 20 minutes covered with foil before carving. 
For Profile members: The exchange for one serving is 5 ounces of very lean protein.
KEYWORD
Low-carb Thanksgiving, oven-roasted turkey

Sweet Potato Casserole

Meet the perfect Thanksgiving side dish. This casserole is easy to make and loaded with vitamins and fiber.
Vitamin and Fiber Sweet Potato Casserole
COURSE
Side Dish
CUISINE
American
INGREDIENTS
  • 4-6 large sweet potatoes peeled and cut into ¾- inch cubes
  • 1 cup low-fat vanilla yogurt
  • 1 tsp. cinnamon
  • Pinch nutmeg
  • Pinch salt
  • 1 Tbsp. brown sugar optional
  • 4 large egg whites lightly beaten
  • ¾ cup chopped pecans
  • ½ cup mini marshmallows
 
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Spray a 2.5-quart casserole dish with nonstick spray.
  3. Put the sweet potatoes in a medium saucepan with enough water to cover them.
  4. Bring to a boil over high heat.
  5. Reduce to a simmer and cook until fork-tender, about 5-7 minutes.
  6. Drain.
  7. In large bowl, use a blender to mash the sweet potatoes.
  8. Add the yogurt, cinnamon, nutmeg, and salt.
  9. Continue blending the potato mixture.
  10. Add brown sugar if desired.
  11. Add the eggs and blend them in.
  12. Transfer the mixture to the casserole dish.
  13. Bake for 30 minutes.
  14. Top evenly with the pecans and marshmallows and continue to bake until marshmallows are puffed and lightly browned, about 10-15 more minutes.
KEYWORD
Low-carb Thanksgiving, Profile Thanksgiving, Sweet potato

Cauliflower Rice Stuffing

Try this low-carb, Profile-Friendly take on a Thanksgiving favorite. You'll love it and it fits right in with your weight loss plan.
Low Carb Cauliflower Rice Stuffing
COURSE
Main Course, Side Dish
CUISINE
American, Profile
INGREDIENTS
  • 1 medium heads of cauliflower
  • 1 Tbsp. olive oil
  • 1 small yellow onion diced
  • 1 garlic clove minced
  • 3 stalks celery sliced thinly
  • 1 cup mushrooms sliced
  • ½-1 Tbsp. poultry seasoning or no-salt added seasoning of choice
  • 1 tsp. red wine vinegar
  • ¼ tsp. black pepper
INSTRUCTIONS
  1. Pulse cauliflower in a food processor until “rice” consistency is reached.
  2. Add olive oil to a large skillet over medium-high heat.
  3. Add onions, garlic and celery and sauté for 5 minutes.
  4. Add cauliflower and cook for about 10 minute, or until fully cooked.
  5. Add mushrooms and continue cooking until they’ve begun to sweat, about 5 minutes.
  6. Top with spices and vinegar and cook for 1 minute.
  7. Serve alongside turkey.
KEYWORD
Low-carb Thanksgiving, Profile Swaps, Profile Thanksgiving

Green Bean Casserole

A lightened up, healthier version of the classic green bean casserole that is a holiday staple many love.
Delicious Low Fat Green Bean Casserole
COURSE
Side Dish
CUISINE
American, Holiday
INGREDIENTS
  • 1 10 ¾ oz can of low-sodium, low-fat cream of mushroom soup
  • 2 14 ½ oz cans of French-cut green beans, drained and rinsed
  • 1 Tbsp. low-sodium soy sauce
  • Black pepper to taste
  • ½ tsp. onion powder
  • ¼ cup almond milk unsweetened
  • 1 small yellow onion sliced into rings
  • ½ cup panko breadcrumbs
  • 2 egg whites
 
INSTRUCTIONS
  1. Preheat oven to 400 degrees.
  2. Spray a baking sheet with nonstick spray or line with parchment paper, set aside.
  3. Place egg whites in one bowl and breadcrumbs in a separate bowl.
  4. Dip the onion rings in the egg whites and then in the breadcrumbs to lightly coat.
  5. Place on a baking sheet and spray all onion rings with nonstick cooking spray.
  6. Bake until browned, about 10 minutes. Remove from oven and set aside to cool.
  7. In a mixing bowl, combine soup, almond milk, black pepper, low-sodium soy sauce, and onion powder; stir to combine.
  8. Add green beans.
  9. Pour bean mixture into a casserole pan that has been coated with nonstick spray.
  10. Bake for 25 minutes.
  11. Place onions on top of casserole.
  12. Reduce oven temperature to 350 and bake for an additional 15-20 minutes.
  13. If onions brown too quickly, cover with foil last 10 minutes of cooking.
 
NOTES

Profile Exchange: 1 cup vegetable, 2 flex foods

KEYWORD
Low-carb Thanksgiving, Profile Thanksgiving

Cranberry Orange Sauce

This tangy, flavor-filled side is so easy to make! Seriously, skip the canned sauce this Thanksgiving and make this delicious sauce instead.
Tangy Flavor Filled Cranberry Orange Sauce
COURSE
Side Dish
CUISINE
American, Holiday
SERVINGS
8
INGREDIENTS
  • 1, 12 oz. package fresh cranberries
  • Zest of 1 orange
  • 1 cup of water
  • Sugar substitute equal to 1 cup of sugar
INSTRUCTIONS
  1. Add water and sugar substitute into a saucepan over medium-high heat.
  2. Stir until sweetener dissolves; the water and sweetener mixture will begin to boil.
  3. Add cranberries and orange zest and stir.
  4. Reduce heat to medium and cook until cranberries pop and mixture begins to thicken, about 10 minutes. Stir occasionally.
  5. Pour mixture into a festive bowl and cool to room temperature.
  6. Store in refrigerator until ready to serve.
 
NOTES
Profile Exchange: 1 flex food
KEYWORD
Low-carb Thanksgiving, Profile Thanksgiving

Spinach Artichoke and Bacon Dip

This dip is salty, savory, and deliciously creamy. We pair it with ‘everything’ seasoned flatbread wedges to ensure every bite is just as good as the last.
Spinach Artichoke and Bacon Dip
COURSE
Appetizer
SERVINGS
8
INGREDIENTS
  • 2 Profile Pizza Crusts
  • 8 oz low-fat cream cheese, room temperature
  • 1/8 cup low fat sour cream
  • 1/8 cup low-fat mayonnaise
  • 1 Tbsp. minced garlic (or garlic paste)
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 can/jar (14 oz) quartered and
    marinated artichoke hearts
  • 6 oz frozen spinach, thawed, squeezed, and strained
  • 5 strips thick-cut bacon, cooked, diced
  • 1 spritz cooking spray
INSTRUCTIONS
  1. In a large bowl, mix together all
    ingredients, excluding pizza crusts, everything bagel seasoning, and cooking spray. Season with salt/pepper if needed.
  2. Spread into a greased oven-safe dish or pan and bake at 375 degrees F for about 30 minutes (until heated through and golden brown on the top).
  3. While baking, brush each pizza crust with 1 Tbsp. of oil and sprinkle with 1 Tbsp. of everything bagel seasoning.
  4. Add crusts to the oven for the last 10-15 minutes, or until crisp.
  5. Remove from the oven and let cool. Cut the crusts into your desired size.
  6. Plate the dip, garnish with
    additional bacon and parmesan
    cheese, and enjoy!
NOTES
Profile Exchange: 2 oz lean protein, ¼ cup vegetables, 3 fats, 2 flex foods

Turkey Zoodle Alfredo

This savory pasta is decadently rich, but with a ‘zoodle’ twist!
turkey zoodle alfredo
COURSE
Dinner
SERVINGS
4
INGREDIENTS
  • 1-2 lbs. turkey, cooked, and shredded
  • 12 oz zucchini noodles, frozen or freshly spiralized
  • 2 Cups spinach, fresh
  • 8 oz cremini mushrooms, quartered
  •  ½ Tbsp. olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh parsley, minced
  • 1 Cup chicken stock
  • ½ Cup heavy cream
  • 1 ½ Cup skim milk
  • ¼ Cup parmesan cheese
  • Salt/pepper to taste
INSTRUCTIONS
  1. In a large saucepan, bring olive oil, shallot, and mushroom to a simmer over medium heat. Stirring frequently, allow to simmer until mushrooms have caramelized.
  2. Add garlic, turkey, and parsley.
    Continue stirring until garlic has turned golden brown.
    Add chicken stock and bring to a boil.
  3. Allow to simmer, scraping the bottom of the pan to remove any fond that is stuck.
  4. Add heavy cream and spinach.
    Bring to a boil and then reduce heat to medium-low. Allow simmering until right before desired thickness.
  5. Add half of the parmesan cheese and whisk it into the alfredo sauce. Mix in your zucchini noodles and heat through, usually just a few minutes.
  6. Plate and garnish with more parmesan cheese. Enjoy!
NOTES
Profile Exchange: 5 oz very lean protein, 2 cups vegetable, 3 fats, 2 flex foods

Pumpkin Cheesecake

Adding pumpkin, pecan, and coconut to an already delicious cheesecake? Yes, please! Happy Fall y’all!
pumpkin cheesecake
COURSE
Desert
SERVINGS
1
INGREDIENTS
  • 1 Tbsp. pumpkin puree (more/less depending on flavor)
  • 2 oz cold water
  • 1 Tbsp. pecans, chopped
  • 1 tsp. shredded coconut, unsweetened, toasted (optional)
  • 1 Tbsp. sugar-free whipped topping
INSTRUCTIONS
  1. In a small bowl, mix together cheesecake mix, water, and pumpkin puree.
  2. Once incorporated, spread into serving dish.
  3. Refrigerate for 10 minutes to allow it to set.
  4. To serve, garnish with whipped cream, pecans, and coconut. Enjoy!
NOTES
Profile Exchange: 1 Profile Meal, 1 fat, 2 flex foods

Berry Mocktail Mule

Profile’s take on the classic Moscow Mule, this mocktail will offer you the bright berry flavor,the bubbly ginger soda, as well as some added fiber!
Berry Mocktail Mule
COURSE
Mocktail
SERVINGS
1
INGREDIENTS
INSTRUCTIONS
  1. In a cocktail shaker (or blender bottle), add ice, drink mix, and water. Top cocktail shaker with lid or a pint glass and shake vigorously until the shaker is well chilled and the drink mix has dissolved.
  2. Strain into a glass that is prefilled with fresh ice. Top with ginger beer.
  3. Garnish with fresh berries and mint leaves.
NOTES
Profile Exchange: 1 Profile Fiber Drink

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