More Healthy Holiday Recipes for YOU!

Ally’s Thanksgiving Day Roasted Vegetables

I do this every year at my Mom’s.  I get her big electric roaster and I put sliced up potatoes, yams, red onions, Brussels sprouts, winter squash, whatever looks good in there.  Toss with a bit of olive oil, salt and pepper and roast until brown an fragrant!  It is a crowd please and a little liter than most of the dishes served.

Crunchy Autumn Vegetable Salad

You can substitute canned sliced beets to simplify preparation

Salad

1             pound beets

½            pounds green beans, trimmed and cut in half

3             cups shredded, peeled celeriac (celery root)

1 ½         cups shredded fennel bulb (about 1 small bulb)
½            cup chopped fresh chives  

Dressing

½            cup plain low fat yogurt

¼            cup lemon juice

3             Tbsp prepared horseradish

1             Tbsp honey

1             Tbsp  Dijon mustard

¾            tsp freshly ground black pepper

¼            tsp kosher salt

1.  To prepare salad, leave root and 1 inch stem on beets and scrub with a brush.  Place beets in medium saucepan, cover with water.  Bring to a boil, cover and reduce heat to simmer for 35 minutes or until tender.  Drain and rinse with code water.  Drain and cool.  Trim off beet roots and rub off skins.  Cut into ¼ inch thick slices and set aside.

2.  Cook green beans in boiling water 4 minutes or until crisp-tender.  Drain and rinse with cold water, drain well.  Combine beans, celeriac, fennel bulb and chopped chives in a large bowl. 

3.  To prepare dressing, combine yogurt and remaining ingredients, and stir will with a whisk.  Pour over green bean mixture, tossing to coat.  Divide beets evenly among 6 salad plates, top each serving with 1 cup of green bean mixture.

CALORIES – 99 (9% from fat), Fat 1g, protein 4.1g, Carb 21g, fiber 4.3g, Chol 1mg, Iron 1.7mg, Sodium 286mg, Calcium 103mg 

Millionaire Salad

2             cups miniature marshmallows

1             cup flaked sweetened coconut

2             11 ounce cans mandarin oranges, drained

1             20 ounce can crushed pineapple in juice, drained

1             8 ounce carton low-fat sour cream (not fat free)

1             8 ounce cartoon plain fat free yogurt

1.  Combine all ingredients in a large bowl.  Cover and chill. 

CALROIES 151 (30% from fat), FAT 5g, Protein 2.9G, Carb 24.8g, Fiber 1g, Chol 6mg, Iron .5mg, Soldium 60mg, Calcium 67mg

Savory Fruited Stuffing

Can be made 24 hours ahead before baking

3 ½         cups fat free, reduced sodium chicken broth

1             cup dried mixed fruit bits

2             Tbsp butter

2             cups finely chopped onion

½            cup thinly sliced celery

1             14 ounce packaged cubed country style stuffing mix (like Pepperidge Farm)

1.  Combine broth and dried fruit in a small microwave-safe bowl; microwave at high for 2 minutes.  Cover and let stand 10 minutes.

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