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
- 16 ounces fat free sour cream
- 1 ounce package sugar free, fat free instant vanilla pudding
Stir the two ingredients together.
Sugar-Free Egg Nog
Makes 10 servings, ½ cup each
- 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
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
- 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
- Spray non-stick sauté pan with olive oil spray.Sauté red peppers for 4 to 5 minutes.
- 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.
Makes 8 servings
- 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
- 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.
- Remove chicken from pan and set aside.Add shallots and garlic to pan; sauté 2 minutes or until tender.
- Stir in tomatoes and next 6 ingredients.
- Bring to a boil; reduce heat, and simmer 20 minutes.
- Add chicken and beans; cook 5 minutes or until thoroughly heated.Stir in lime juice and pepper.Top each serving with cheese.
Makes 8 servings, ½ cup each
- 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)
- Preheat oven to 350°F.
- Cook carrot in boiling water 15 minutes or until very tender; drain.
- Place carrot in a food processor; process until smooth.
- Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
- 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
- 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
- Preheat oven to 450°F.
- 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.
- Reduce oven temperature to 350°F.
- 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.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
- Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
- Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.