Mashed potatoes is often a high-calorie, high-carb staple on the Thanksgiving table – until now. Did you know that this starchy carbohdrate is low in protein? Exchange it out for a healthy alternative such as the one listed here. Soon to be your new favorite holiday side dish, it’s easy to cook and very easy to enjoy!

Asparagus adds a touch of elegance and class to any dining experience. Better yet, asparagus adds a lot of health benefits, such as detoxification, anti-aging functions, protection against cancer, pain reduction, and can even help to prevent birth defects. Here is a delicious, low-fat way to enjoy this wonderful body and health booster.

Bring the salted water to a boil. Drop sprouts into boiling water and cook until tender, about 15 minutes. (test for doneness with a fork).  In a separate medium saucepan, melt the butter on MEDIUM until shimmery, stir in the celery and celery seed and cook until celery is beginning to soften. Stir in the flour and continue stirring to begin making your roux.  Add milk 1 Tablespoon at a time, stirring constantly. Cook until smooth and thickened, about 5 minutes. Stir in the zest, lemon juice, pepper to taste. Toss with Brussels sprouts and serve.

Heat grill on high; set grill rack 4 to 6 inches above heat source. Spray chicken with canola cooking spray and marinate in a ziploc bag with 1/4 cup Lemon Juice, Oregano, Thyme, Salt and Fresh Cracked Pepper for 30 minutes in refrigerator. Discard marinade. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board, cover and let rest.

Make dressing: In a salad bowl, whiskdijonmustard, balsamic vinegar, 2 tablespoons olive oil and 1 tablespoon water. Reserve 1 tablespoon of dressing for Tomatoes.

Coat green tomatoes with cooking spray; spread on grill grates; brush with reserved dressing. Grill, turn once and brush again, until juicy but not mushy, 3 to 4 minutes per side. Take remaining dressing and toss with arugula. Divide arugula among 4 plates. Slice chicken; distribute chicken and grilled green tomato slices evenly among plates.

Whisk together first six ingredients in a small bowl.  Reserve 2 T of sauce for asparagus.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).  Add foil or a rack for grilling vegetables to one side of grill.

Brush steak and asparagus all over with separated glaze and sprinkle generously with sea salt and fresh cracked pepper.

Oil grill rack, then grill steak and asparagus, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.

Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

(Alternately – asparagus can be roasted in the oven at 400 degrees for 10-15 minutes depending on thickness).

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with a rub made of 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon brown sugar (or Splenda brown sugar), 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in balsamic vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Place salmon on plate and top with caramelized onions.