Healthy Winter Holiday Recipes

Thursday, December 13, 2018

Healthy Winter Holiday Recipes

Whether you’re doing a potluck for your office holiday party or preparing for your annual New Year’s Eve bash, we have healthy, delicious options!

Sugar-Free, Fat-Free Fruit Dip

Makes 40 servings, 1 Tablespoon each

Ingredients

  • 16 ounces fat free sour cream
  • 1 ounce package sugar free, fat free instant vanilla pudding

Directions

Stir the two ingredients together.

Sugar-Free Egg Nog

Makes 10 servings, ½ cup each

Ingredients

  • 1 package (1 oz.) sugar-free instant vanilla pudding mix
  • 5 cups nonfat milk
  • 1 packet aspartame sweetener (or other favorite artificial sweetener)
  • ¼ teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 teaspoon rum flavored extract

Directions

In a large mixing bowl, mix ingredients together very well with a wire whisk for at least 2 minutes. If the mixture is too thick, add more milk and sweetener.

Sweet Red Pepper Hummus

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon apple cider vinegar
  • 2 Tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 2 Tablespoons granulated Splenda
  • 1 can (19 oz.) garbanzo beans, drained
  • 2 cups chopped red bell pepper
  • ·olive oil-flavored cooking spray

Directions

  1. Spray non-stick sauté pan with olive oil spray.Sauté red peppers for 4 to 5 minutes.
  2. In food processor, add all ingredients including sautéed red peppers.Puree for 1 minute, scrape the sides, and continue to puree until smooth.Refrigerate until serving time.

White Chili

Makes 8 servings

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 lb. skinned, boned chicken, cut into small pieces
  • ½ cup chopped shallots
  • 3 cloves garlic, minced
  • 1 can (14.5 oz.) no-salt-added, whole tomatoes, undrained and coarsely chopped
  • 1 can (14.25 oz.) fat-free chicken broth
  • 1 can (11 oz.) tomatillos, drained and coarsely chopped
  • 1 can (4.5 oz.) chopped green chilies, undrained
  • ½ teaspoon dried oregano
  • ½ teaspoon coriander seeds, crushed
  • ¼ teaspoon ground cumin
  • 2 cans (16 oz. each) cannelloni beans or other white beans
  • 3 Tablespoons lime juice
  • ¼ Tablespoon pepper
  • 4 oz. reduced fat cheddar cheese, shredded

Directions

  1. Spray a large nonstick saucepan with cooking spray.Add oil; place over medium-high heat until hot.Add chicken; sauté 3 minutes or until done.
  2. Remove chicken from pan and set aside.Add shallots and garlic to pan; sauté 2 minutes or until tender.
  3. Stir in tomatoes and next 6 ingredients.
  4. Bring to a boil; reduce heat, and simmer 20 minutes.
  5. Add chicken and beans; cook 5 minutes or until thoroughly heated.Stir in lime juice and pepper.Top each serving with cheese.

Carrot Soufflé

Makes 8 servings, ½ cup each

Ingredients

  • 7 cups chopped carrot (about 2 lbs.)
  • 2/3 cup granulated sugar (use 2/3 cup granulated Splenda to decrease carbs and calories)
  • 1/4 cup fat-free sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1 teaspoon powdered sugar (or Splenda powdered sugar)

Directions

  1. Preheat oven to 350°F.
  2. Cook carrot in boiling water 15 minutes or until very tender; drain.
  3. Place carrot in a food processor; process until smooth.
  4. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
  5. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Cornish Game Hens with Garlic and Rosemary

Makes about 32 servings, 1 oz. each

Ingredients

  • 4 Cornish game hens
  • salt and pepper to taste
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 24 cloves garlic
  • 1/3 cup white wine
  • 1/3 cup low-sodium chicken broth
  • 4 sprigs fresh rosemary, for garnish

Directions

  1. Preheat oven to 450°F.
  2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  3. Reduce oven temperature to 350°F.
  4. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  5. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
  6. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
  7. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.