Thanksgiving!!!

Right now I would like to thank you all and say you’re welcome! Seriously I saved your waistline with this Thanksgiving lunch and dinner…. oh and desert!!! 

The Turkey…

  • 1 turkey breast (I bought the 3lb) 
  • Rosemary
  • Sage
  • Olive oil
  • Sea salt
  • Pepper
  • 1/2 cup turkey stock
  • Bay leaves
  1. Thaw your turkey as much as you can if you are cooking the same day 
  2. Mix 1tsp olive oil and spices
  3. Rub all over your turkey breast 
  4. Place your thawed turkey in  a foiled pan that has the 1/2 cup turkey stock at the bottom
  5. Place your turkey in the oven at 325 covered in foil for 2 hours
  6. Uncover your turkey and pour some of the juice from the bottom of the pan on it
  7. Place back into the oven for 1 hour 
  8. Again pour the juices over the turkey 
  9. Not set the turkey back into the oven uncovered and broil for 10ish min. Keep an eye on it. 

6oz is 1 lean, 1 healthy fat 

The Southern Dressing 

  • 2 optavia biscuits
  • 1 celery stock
  • 1/2 green onion
  • 1/4 cup turkey stock
  • 2 TBSP egg beaters 
  • 1/4 cup turkey stock 
  1. Cook both biscuit exactly as it says in the oven for just a little longer than it says. Just enough that it’s golden and more on the dry side.
  2.  
  3. While that’s baking place your green onion and celery in a sauce pan and cook until tender. 
  4. Add 1/4 cup turkey stock and simmer for a few min. You don’t want the stock to go away! 
  5. Once your biscuits are cooked off crumble them up with some little crumbs and some big chunks  
  6. Mix everything together (now add the other 1/4 cup turkey stock) and sprinkle your sage on top 
  7. Bake for 25 min at 350 

2 meal replacements 

Roasted Veggies

  • 1.5 cups cubed Butternut squash 
  • 1.5 cups kale
  • 1 tsp olive oil
  • 2 minced garlic cloves
  • A dash of paprika 
  • Sea salt and pepper to taste
  1. Mix everything together than place on a foiled baking pan and roast for 20min on 400°

2 servings of green .5 healthy fats

Pumpkin Cheesecake 

  • 1 optavia swirl cake
  • 1/2 TBSP PUMPKIN
  • 1 drop of maple extract 
  • 2 TBSP cream cheese (I used the Greek yogurt cream cheese)
  • Dash of pumpkin spice 
  1. Bake your swirl can in a small baking dish. Exactly as it says 
  2. Bring the cream cheese to room temp and then mix that,the maple, the pumpkin purée, and the pumpkin spice together 
  3. Place into the icebox to chill 

1 meal, 1.5 condiment 



Here it is all together!!! I used half the dressing, 1/4 the greens, and 3 oz turkey.  Which means you can have this meal 2x in the same day!!! 

So this comes to 1/2 you lean and green, 1 meal replacement, .5 healthy fats 


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