It's the fourth Thursday of November, and the table is set with a giant, flavorful turkey, your mother's homemade sweet potato casserole, fragrant candied pecans and that gorgeous pumpkin pie just waiting for you to add a huge dollop of whip cream to the top. You can already feel your stomach bloating just thinking about it. While it is just one day and you shouldn't feel bad about indulging in your favorite feasting traditions, there are some healthier options to consider when planning your holiday meal this year. From your main meat to your plentiful sides, we have some great, lower calorie options for you right here!

Roasted Garlic-Lemon Turkey Breast

Ingredients

• Vegetable oil spray
• 3 1⁄2 lb frozen half turkey breast with skin, thawed (ask the butcher to cut)
• 2 Tbsp grated lemon zest
• ¼ cup fresh lemon juice
• 3 Tbsp olive oil
• 6 medium garlic cloves
• 1⁄2 Tbsp Dijon mustard
• ¾ tsp dried rosemary
• 1⁄2 tsp dried thyme
• 1⁄2 tsp salt
• 1⁄2 cup snipped fresh parsley

Lightly spray a large, glass baking dish with vegetable oil spray. Put the turkey in the baking dish. In a small bowl, whisk together the remaining ingredients except the parsley. Stir in the parsley. Gently loosen but do not remove the turkey skin, creating a pocket. Being careful not to break the skin, spoon the parsley mixture as evenly as possible under the skin. Gently pull the skin over any exposed meat. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.

Preheat the oven to 325°. Remove the plastic wrap from the turkey. Bake the turkey for about 1 hour 45 minutes or until an internal thermometer reads 165°. Let stand on a cooking rack for 15 minutes for easy carving. Remove and discard skin. Thinly slice turkey.

Nutrition Facts

• Serves 8
• 200 calories
• 6 g of fat
• 1 g of saturated fat
• 228 mg of sodium

Honey Rosemary Turkey Breast

Ingredients

• Turkey breast
• 2 Tbsp honey
• 2 Tbsp fresh chopped rosemary
• 1⁄2 Tbsp black pepper
• 1⁄2Tbsp garlic powder
• 1⁄2 Tbsp onion powder
• 1⁄2 tsp salt

Mix honey, rosemary, pepper, powders and salt. Rub entire turkey breast with mixture. Bake at 350° for 1 1⁄2 to 2 hours. With a thermometer, check internal temperature making sure that it is at least 165° F. Slice and serve with cranberry-apple relish.

Nutrition Facts

• Serving size: 3 oz
• 100 calories
• 3 g of fat
• 0 g of saturated fat
• 50 mg of sodium

Honey Rosemary Pork Loin

Ingredients

• 2 to 3 lb pork loin, trimmed of fat
• 2 Tbsp honey
• 2 Tbsp fresh chopped rosemary
• 1⁄2 Tbsp black pepper
• 1⁄2Tbsp garlic powder
• 1⁄2 Tbsp onion powder
• 1⁄2 tsp salt

Mix honey, rosemary, pepper, powders and salt. Rub entire pork loin with mixture. Bake at 350° for 1 1⁄2 to 2 hours. With a thermometer, check internal temperature making sure that it is at least 165° F. Slice and serve with cranberry-apple relish.

Nutrition Facts

• Serving size: 3 oz
• 180 calories
• 6 g of fat
• 2 g of saturated fat
• 175 mg of sodium

Green Beans Sauté

Ingredients

• 1 lb fresh or frozen green beans, cut in 1-in pieces
• 1 Tbsp vegetable oil
• 1 large yellow onion, halved lengthwise and thinly sliced
• 1⁄2 tsp salt
• 1⁄8 tsp black pepper
• 1 Tbsp fresh parsley, minced

If using fresh green beans, cook green beans in boiling water for 10 to 12 minutes or steam for 2 to 3 minutes until barely fork tender. Drain well. If using frozen green beans, thaw first. Heat oil in a large skillet. Sauté onion until golden. Stir in green beans, salt and pepper. Heat through. Toss with parsley before serving.

Nutrition Facts

• Serves 4 (¾ cup)
• 64 calories
• 4 g of fat
• Less than 1 g saturated fat
• 0 mg of cholesterol
• 282 mg of sodium

Delicious and Good-for-You Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1⁄4 cup white sugar
• 1 tsp baking powder
• 1 cup buttermilk, 1% fat
• 1 egg, whole
• 1⁄4 cup margarine, regular, tub
• 1 tsp vegetable oil (to grease baking pan)

Preheat oven to 350°. Mix together cornmeal, flour, sugar and baking powder. In another bowl, combine buttermilk and egg. Beat lightly. Slowly add buttermilk and egg mixture to the dry ingredients. Add margarine and mix for 1 minute. Bake for 20 to 25 minutes in an 8-by-8-in greased baking dish. Let cool.

Nutrition Facts

• Serves 10 (1 square)
• 178 calories
• 6 g of fat
• 1 g of saturated fat
• 22 mg of cholesterol
• 94 mg of sodium

Acorn Squash with Cranberry-Walnut Stuffing

Ingredients

• 3 small acorn squash (about 4 inches in diameter)
• 1 cup cooked brown rice
• 1 cup unseasoned croutons
• 1 medium onion, chopped
• 1⁄2 cup fat-free, low-sodium chicken broth
• 1⁄4 cup dried cranberries
• 2 Tbsp dry roasted walnuts, chopped
• 1 Tbsp margarine, regular, tub
• 1 tsp dried sage
• 1⁄4 tsp dried sage
• 1⁄4 tsp dried oregano
• 1⁄4 tsp salt
• 1⁄4 tsp pepper
• 1⁄4 cup water

Preheat oven to 400°. Cut each squash in half. Scoop out and discard the seeds and strings. In a large bowl, mix remaining ingredients. Fill the squash halves loosely with the stuffing mixture. Pour the water into a 13-by-9-in casserole dish. Place the squash halves with the filled side up in the dish. Bake, covered, for 1 to 1 1⁄4 hours or until the squash is tender when pierced with the tip of a knife.

Nutrition Facts

• 193 calories
• 3 g of fat
• 0.5 g of saturated fat
• 40 g of carbs
• 5 g of fiber
• 158 mg of sodium

For more healthy holiday recipes, visit My Plate.