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Healthy Thanksgiving recipe ideas

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Posted at 10:19 AM, Nov 25, 2013
and last updated 2013-11-25 12:22:00-05

Chef Johnny McAdams from Harmons City Creek shared several of his healthy Thanksgiving recipes on Good Day Utah Monday.

Recipes and directions can be found below:

Horseradish Carrots

Ingredients:

  • 8 Carrots whole and peeled
  • ½ C. ground fresh horseradish
  • ¼ C. red onion small dice
  • ¼ C. low fat sour cream
  • ¼ C. stock (chicken, vegetable)
  • ¼ C. shredded Parmesan cheese
  • 2 slices of sourdough bread cubed small

Directions:

1. Pre-heat the oven to 350 degrees.
2. In a saucepan add water and bring to a boil.
3. Once boiling add the carrots to the pan.
4. Cook the carrots about 4 to 5 minutes.
5. In a small bowl add the sour cream, horseradish, red onion and stock and mix.
6. Remove the carrots form the water they should still be firm.
7. Place the hot carrots in the small mixing bowl and coat them with the horseradish mix.
8. Place carrots into a baking dish and sprinkle with the cheese and cubed bread.
9. Place in the oven and cook for 8 to 10 minutes or until the bread cubes are golden in color and the cheese is toasted.

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Twice Baked Yams

Ingredients:

  • 4 large yams washed
  • ¼ C. brown sugar
  • 1 dash nutmeg
  • 1 dash cinnamon
  • 1 dash ground ginger
  • ¼ tsp. ground sage
  • ½ C. stock (chicken or vegetable)
  • 1 C. dried cherries
  • 1 C. walnuts chopped
  • 1 tsp. salt

Directions:

1. Pre-heat the oven to 350 degrees.
2. Place the washed yams into the oven and roast for 45 minutes to an hour. When the yams are roasted they will have darkened in color and started to form wrinkles.
3. Remove from the oven and set aside on the stovetop to allow them to cool until warm enough to hold in your hands without being burned.
4. Cut the yams in half and scoop out the inside into a food processor or blender. Careful not to tear the skin of the yam and place them aside on a sheet pan.
5. Add the brown sugar, nutmeg, cinnamon, ginger and sage.
6. Add the stock, then puree. Place the yam puree into a piping bag or sandwich bag, pipe the yams back into the skins and sprinkle with the dried cherries and walnuts.
7. Place in the oven and cook until the yams have caramelized to a golden color 30 to 40 minutes, then serve.