Healthy Holiday Recipes
Cranberry Cream Cheese
This is a simple spread that is appropriate for the season. Combine:
- two-thirds cup of light cream cheese
- one-third cup of your homestyle cranberry sauce, a raspberry cranberry sauce or an orange cranberry sauce.
Parmesan Artichoke Dip
As a warm dip right out of the oven, this works well with low-fat wheat crackers, vegetables or multi-grain bread.
Ingredients
- 4 ounces of light cream cheese
- half cup light mayonnaise
- 1½ teaspoon minced garlic
- three-quarters cup shredded Parmesan cheese
- 14 ounce can of artichoke hearts, drained and chopped
- 2 tablespoons dry white wine
- quarter cup finely chopped red bell pepper
- 1 to 2 tablespoons mild, chopped green chilies.
Using a mixer or food processor, blend cream cheese, mayonnaise and garlic, then add remaining ingredients and mix well. Bake in a casserole dish at 350 degrees for about 30 minutes or until bubbly.
Beans and Cheese
This is a good snack for mid-afternoon while the turkey is cooking. It’s tasty and filling while providing loads of fiber and nutrients.
Ingredients
- 1 can of non-fat refried beans
- a few ounces of shredded cheese (Monterey Jack or four-cheese Mexican mix)
Stir the refried beans in a heavy skillet until warm and beginning to bubble. Pour into a casserole dish, sprinkle cheese on top and broil in oven until cheese is brown and bubbly. Serve with corn chips, whole grain crackers or bread rounds.
Snacking Tip
It might be argued that the easy availability of tasty snacks is one major reason for the weight gain that most Americans experience over the holidays. The answer is 1) to exercise some restraint both at the appetizer table and the dinner table and 2) to think in terms of nutrition when you fill your plate. A good snack will fill that hole in your stomach, but it should also meet some needs in your daily diet.
Turkey Stew
This dish goes nicely with a green leaf lettuce and cucumber salad. Plantains or corn can be used in place of the potatoes.
Ingredients
- 1 pound turkey breast, cut into cubes
- 2 Tbsp. whole wheat flour
- ¼ tsp. salt (optional)
- ¼ tsp. pepper
- ¼ tsp. cumin
- 1½ Tbsp. olive oil
- 2 cloves garlic, minced
- 2 medium onions, sliced
- 2 stalks celery, sliced
- 1 medium red/green bell pepper, sliced
- 1 medium tomato, finely minced
- 5 cups turkey broth, fat removed
- 5 small potatoes, peeled and cubed
- 12 small carrots, cut into large chunks
- 1¼ cups green peas
Directions
- Preheat oven to 375 °F.
- Mix the whole wheat flour with salt, pepper, and cumin. Roll the turkey cubes in the mixture. Shake off excess flour.
- In a large skillet, heat olive oil over medium-high heat. Add turkey cubes and sauté until nicely brown, about 7-10 minutes.
- Place turkey in an ovenproof casserole dish.
- Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes.
- Stir in tomato and broth. Bring to a boil and pour over turkey in casserole dish. Cover dish tightly and bake for 1 hour at 375 °F.
- Remove from oven and stir in potatoes, carrots, and peas. Bake for another 20-25 minutes or until tender.