Thanksgiving is a time when it is hard to stick to your diets with all the awesome food and the associated smells wafting around the house. Here are a couple of appetizers that won’t ruin your abs and actually taste great too!
Goat Cheese Spread
A good cheese spread recipe should pack in tons of flavor without requiring a ton of chopping or any real “cooking,” so to speak. That’s why we combined two packages of soft goat cheese with a smattering of chopped fresh herbs and black pepper to create this simple, earthy spread that offers a taste of a much more complex recipe. Use any variation of fresh herbs you love, like chives, tarragon, flat-leaf parsley, or dill. Experiment with combinations until you’ve found your signature spread, and serve it alongside crackers. The spread makes a bright addition to any cheese plate, but also stands on its own as an appetizer.
2 4-ounce packages soft goat cheese
¼ cup chopped fresh herbs (flat-leaf parsley, tarragon, or chives)
1 4-ounce package plain crackers
How to Make It
In a food processor, pulse the cheese, herbs, and ⅛ teaspoon pepper until creamy. Serve with the crackers.
Roasted Brussels Sprouts With Pecans
This recipe is great, even for those who are averse to Brussel Sprouts! Adding a dash of oil and vinegar is a nice addition as well!
2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
kosher salt and black pepper
How to Make It
Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
Roast until golden and tender, 20 to 25 minutes