Healthy Thanksgiving recipes for Dinner and Dessert

Aymaan Ehsan, Staff Reporter

Here are some recipes for Thanksgiving dinner and dessert that you can do to

Classic Green Bean Casserole



  • 1can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2cup milk
  • 1teaspoon soy sauce
  • 1dash black pepper
  • 4cups cooked cut green beans
  • 1 1/3cups French’s® French Fried Onions


How to make it:

Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Step 3

Bake for 5 minutes or until the onions are golden brown.

Recipe Tips

  • For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.



Now for Pumpkin Pie


For the crust

  • 1 1/2 cups raw pecan pieces
  • 12 raw pecan halves for topping
  • 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
  • Pinch of pink salt, to taste
  • For the filling
  • 1/3 cup pumpkin puree 1/3 cup full fat coconut milk 1 teaspoon pumpkin spice
  • 1/3 cup full fat pecan or coconut milk or milk of your choice
  • 1 teaspoon pumpkin spice
  • 1/4 cup maple syrup
  • Pinch of pink salt, to taste
  • 1 scoop collagen peptides (optional)

How to make it

  1. In a food processor, combine the pecans, drained dates and salt. Process until combined and the “dough” starts to form into a ball.

2. In a separate bowl, combine the pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired. Whisk until smooth.

3. Line a cupcake tin and evenly distribute the crust mixture, about one and a half tablespoons in each cupcake. Use your fingers to press the crust to an even layer.

4. Evenly disperse the pumpkin pie filling among each cupcake, until the tins are about half way full.

The final step. Top each with a pecan and place in the freezer for at least one hour. Makes 12 bites, two per serving.