I always do roasted root veg at Christmas - potatoes cut in quarters, yams cut in eighths, baby carrots, rutabagas cut in about the same size, parsnips and Brussels sprouts toss in olive oil put on a Veg oil sprayed cookie sheet sprinkle with Mrs. Dash back at 400 for about 20 min They go in when the turkey comes out - you gets all those flavors of the holiday without all the work and calories The other thing I make is cranberry sauce made with 1 bag of fresh cranberries, 1 cup pomegranate juice, 1/8 C sugar boil until cranberries bust cool - I usually make this the day before That is it - holiday dinner without all the fuss
Appetizers 9 Medium Shrimp are only 50 calories....surround them with Romaine and some cocktail sauce
Appetizers Phyllo Shells fill with cocktail sauce and top with a shrimp garnish with a sprig of parsley...easy and good, low calorie, and they go fast at every party
Cucumber lemon-garlic dip In a bowl combine 1/2 cup plain Fage 0% plain yogurt, 1 tsp. of lemon juice, 1/4 tsp of garlic powder and a pinch of salt if desired.....serve with cucumber slices or zucchini slices, blue chips or even put on a small pita wedge.
Quiche Appetizer 1/2 pound ground turkey sausage 1 cup sliced zucchini 2 Roma tomatoes, seeded, chopped 1/3 cup Crystal FarmsŪ Shredded Sharp Cheddar Cheese 2 cups "All Whites" egg whites 3/4 cup whole milk 2 teaspoons finely chopped fresh basil* 1/2 teaspoon finely chopped fresh thyme** 1/2 teaspoon salt Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray.
Brown Turkey sausage in 10-inch skillet; drain grease. Place cooked sausage, zucchini and tomatoes in pie pan, covering bottom of pan evenly. Top with cheese. In small bowl stir together "All Whites" , milk, basil, thyme and salt. Pour over vegetables.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool slightly before cutting into thin slices.
Low-fat Spinach Balls 2 boxes frozen spinach; (10 ounces each) thawed, chopped 1 cup liquid egg substitute 1/2 cup fat-free chicken broth 1/2 teaspoon Garlic powder 1/2 cup Grated Parmesan cheese 1 small Onion; finely chopped 2 cups herb stuffing 1. Preheat the oven to 350 F. Spray a baking sheet with nonstick cooking spray. Set aside. 2. Place the spinach in a strainer and squeeze out all the excess water. Set aside. 3. In a large bowl, combine the egg substitute, chicken broth, garlic powder, Parmesan cheese, onion and herb stuffing. Add the spinach and mix well. Roll into walnut-size balls and place on the prepared baking sheet. Bake for 20 minutes. Serve warm. Makes 15 servings (4 pieces each). Each serving contains approximately: 46 calories, 3g Carbohydrate
Corned Beef Squares 1/3 lb of corn beef lean 1/3 lb of pastrami 1 cup of shredded Swiss cheese 3/4 can of Sauerkraut 1/3 cup of Thousand Island Dressing 3 tbls of Mayo 1 Tbls. of caraway seeds (optional)
Chop meat into small squares. In a bowl combines meat, cheese, and kraut. Mix well. Add reduced fat Thousand Island dressing and mayo...Mix well....Microwave 1 minute or so. Always heat the mixture first as no one wants cold sauerkraut... Place mixture on mini Rye slices or rye bread slices and grill like a grilled cheese for 1 minute or you can also serve it as a dip with rye crisp/thins If you worried about less calories use low cal Thousand Island....these are so good....
Wild Rice Stuffing This whole grain side dish recipe has only 1 gram of fat per serving yet is hearty and satisfying, especially when served with lean meats, chicken or fish. 1/4 cup wild rice 1 3/4 cups water 1/4 cup brown rice 1 teaspoon instant chicken bouillon granules 1/8 - 1/4 teaspoon ground sage or nutmeg 2 cups sliced fresh mushrooms 1/2 cup chopped celery (1 stalk) 1/3 cup sliced green onion (3) 1/2 cup sliced almonds or pine nuts, toasted (optional) 1. Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings. Make Ahead Tip Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through. Fat, total(g): 1 carb.(g): 13 fiber(g): 1 sugar(g): 1
SOUR CREAM AND CUCUMBER SALAD 2 lg. cucumbers 4 green onions 2 tsp. salt 4 tbsp. sugar 1 c. sour cream 1 tbsp. white vinegar Pepper to taste Peel cucumbers and slice very thin. Chop green onion. Combine in bowl and sprinkle salt and sugar; let stand 20 minutes. Remove to colander and drain excess juice. In small bowl, mix sour cream, white vinegar and pepper; then add cucumbers and onion. Chill in refrigerator. Good with turkey dinner
We have Thanksgiving, Hanukah, Christmas and New Years coming up, which can be a pretty calorific time. I'd like to start a thread with healthy holiday dishes. Include the recipe!
Wild Rice and Corn Bread Stuffing (perfect for both Thanksgiving and Christmas dinners)
Savory corn bread, approximately 4 cups 2 1/2 cups chicken stock, low sodium and reduced fat 2 cups water 1 cup wild rice 1 tablespoon olive oil 1 1/2 cup finely chopped yellow onion 2 cloves garlic, crushed and chopped 3/4 cup finely chopped celery 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons finely chopped fresh parsley leaves 2 teaspoon finely chopped fresh thyme leaves 1/2 cup chopped toasted pecans 1/4 cup unsalted butter, melted 1/2 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp cayenne pepper 1/4 tsp dried oregano 1/4 tsp dried thyme
Preheat oven to 375 degrees F.
Lightly grease a 9-inch square baking dish and set aside.
To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
Heat olive oil in a medium skillet. Add onion and celery and season with salt and other seasonings. Cook until softened, about 5 minutes. Add parsley, garlic, and thyme and cook another minute. Remove from the heat and add to bowl with rice.
Add 4 cups of crumbled cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
The calorie content is going to change depending on your corn bread recipe. Be sure to not use a sweet cornbread recipe. I have made this with jalapeno cornbread and it turned out just as good, though the flavor profile was a little different.
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