Healthy Thanksgiving Appetizers

I am fortunate to not have to slave in a hot kitchen making Thanksgiving dinner.  We always head to my parent's house where everything is prepared and we just bring the extras like some healthy appetizers.  On a recent visit to Houston to see my brother and his family I got some yummy recipes I had to share.  I am always amazed what my sister in law can whip up that's scrumptious and good for you...I love visiting because I come back with some wholesome recipes for my collection. Here are two nutritious appetizers to have or bring to Thanksgiving, so you can save your calories for the pumpkin pie.

Kelly's Roasted Pecans

These heavenly pecans take no time to make!


Recipe
1 pound of raw pecans
or any nuts
(I like pecans the best)
2 teaspoons of canola oil
sea salt to taste

preheat oven to 450 degrees
mix pecans with oil and salt
place one even layer on a baking sheet
 bake for 3 to 4 minutes or less
and then turn pecans and cook for a couple more minutes
(keep an eye on the nuts while cooking...they burn easily)

take out of oven and let sit until completely cool
add sea salt to taste

Mix pecans, oil and sea salt

Spread even layer of pecans on a baking sheet

Cook for 3 to 4 minutes and then turn pecans on baking sheet and cook for  3 more minutes or until brown

Take out of oven and let pecans cool completely.  Optional - add more sea salt to taste


Tomato Basil Bisque 
This delicious bisque is divine and a family favorite.  When using this soup as  a festive Thanksgiving appetizer I would put in small glasses like shot glasses so no spoon is needed.
I like to add a fun garnish too.  

Tomato Basil Bisque Recipe 

2 to 2 1/2 lbs of ripe tomatoes (the riper the better)

2 white or yellow onions sliced

5 cloves of peeled garlic left whole 

1/4 to 1/2 cup of olive oil 

2 big handfuls of fresh basil 

sea salt and pepper to taste 

optional: 2 teaspoons of nutritional yeast**

Preheat oven to 400 degrees

Slice tomatoes in halves or fourths, slice onions, wrap garlic in foil and place these ingredients on a baking sheet.  

Drizzle with olive oil 

Generously season with salt and pepper

Roast for 30 to 35 minutes

Transfer roasted vegetables to large pot. Bring to a boil, then simmer for 10 minutes. 

Transfer soup to blender and add basil (you may have to do this in small batches)  and blend. You can use a hand immersion blender if you prefer (I like this method the best). Puree until very smooth.  Return soup to the pot and add salt and pepper to taste.

Enjoy!

**Nutritional yeast is 

rich in vitamins, especially the B-complex vitamins. An excellent source of folic acid, which is important for formation, growth, and reproduction of red blood cells. We like to use the brand Red Star. This is optional and it does slightly change the taste.

I like using lots of basil, but it does make the bisque a greener color

Add 1/4 - 1/2 cup  of olive oil or drizzle the oil over sliced tomatoes and onions

The roasted veggies can be made way ahead of time and can sit  until ready to make bisque.
  Great for a busy school night.

My preferred method of blending soups and bisques is a hand immersion blender 

My sweet niece, Lucy, enjoying the bisque!

Can you believe it's that time again for jolly correspondence with Santa?  This is something I do every year and it not only benefits a worthy cause it makes our son very happy.

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to place a personalized order for correspondence from the Jolliest one of all!

Order deadline is December 12th

Have a Happy and Healthy Thanksgiving!

I am no expert, just a Mom who is passionate about learning more about the relationship between food and good health.