Foodie Friday: Healthy holiday dishes

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If you're still looking for some ideas for your Thanksgiving Day menu, look no further. Hy-Vee dietitian Tara Neighbors stopped by NBC Nebraska Today with a couple of different options you can add to the dinner table.

Healthy Cauliflower Stuffing
All you need:
- 4 Tsp Butter or oil
- 1 onion, chopped
- 2 large carrots, peeled, and chopped
- 2 celery stalks, chopped thinly
- 1 small head cauliflower, Chopped
- 1 cup Chopped Mushrooms
- 1/4 cup Fresh Parsley
- 2 Tbsp rosemary
- 1 Tbsp ground sage
- 1/2 cup vegetable broth
- Salt and pepper

All you do:
1. In large skillet over medium heat, melt butter or pour in oil. Add onion, carrots, and celery. Saute until soft about 7-8 minutes
2. Add cauliflower and mushrooms season with salt and pepper. Cook until tender about 5-10 minutes
3. Add parsley, rosemary, sage and stir until combined, then pour in vegetable brother and cover with a lid. Cook until all is tender and liquid is absorbed about 15 minutes.

Mashed cauliflower potatoes
All you need:
- 1 Large head of cauliflower
- 2 Tbsp oil
- 1/4 cup sour cream, coconut milk
- 2 Tbsp minced garlic
- Chives, chopped
- Salt and pepper

All you do:
1. Steam or boil cauliflower until tender and place in food processor
2. Add oil, sour cream or coconut milk, garlic, and pulse until creamy and thick consistency
3. Salt and pepper to salt and top with chives.

Pumpkin pie bites
All you need:
- 1 (1.90 ounce) package Athens™pre-baked mini filo shells
- 1 can pumpkin
- 1 package vanilla instant pudding
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1 8oz container of cool whip

All you do:
1. Combine pumpkin, pudding, ginger, cinnamon, and cool whip together in bowl and stir until completely mixed together.
2. Divide mixture up between filo shells and place in refrigerator until set.