When it comes to eating up all the turkey after Thanksgiving, there’s a healthy alternative to all of those sandwiches and deep fried artery cloggers. This Turkey Artichoke Casserole is surprisingly low in carbohydrates and fat! Enjoy with the whole family and who knows? Maybe your family will want turkey all year long after they sink their teeth into this!

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.

Prepare barbecue (medium-high heat) or preheat grill pan to medium-high. Toss first 5 ingredients in bowl.

Season with salt and pepper. Roll cubes in sesame seeds.

Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

Combine the chicken, water chestnuts, carrot, celery, broccoli slaw and apple in a bowl and stir to mix.

Whisk together the peanut butter, vinegar, soy and sriracha sauce until smooth. Whisk in the mayonnaise and scallions, if using. Spoon the dressing over the salad, and toss. Sprinkle with cashews and a squeeze of lime juice before serving.

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.

Cook edamame on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice, lemon juice, and 1/4 teaspoon sea salt to a coarse purée. Season with salt. Set aside.

Stir together turmeric, curry powder, cumin and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until lightly browned and just opaque, about 4 minutes per batch. (Overcooking can toughen scallops to watch them closely). Serve scallops over edamame hummus.