Holiday Recipes

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Turkey Meatballs with Cranberries

  • Yield: 16 1x
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Description

A tasty twist for the holidays.

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Ingredients

  • 1 lb. ground turkey
  • 3 Tbsp. bread crumbs
  • 2 egg whites
  • 1 Tbsp. chopped parsley
  • 1/2 c. finely chopped onion
  • 1/2 tsp. garlic
  • 1/4 tsp. pepper
  • 2 Tbsp. low sodium soy sauce
  • 8 oz. can whole cranberry sauce (low sugar)
  • 1/4 c. chili sauce
  • 2 tsp. lemon juice
  • 2 tsp. corn oil

Instructions

  1. Combine turkey, bread crumbs, egg whites, chopped parsley, chopped onion, garlic and pepper and shape into meat balls.
  2. Brown in 2 tsp. corn oil or brown in oven at 350 degrees
  3. Combine soy sauce, cranberry sauce, chili sauce and lemon juice and pour over meatballs.

Notes

  • Serving size: 4
  • Calories: 200
  • Fat: 9g

 

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SALAD WITH POMEGRANATE SEEDS AND FETA CHEESE

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD
  • Yield: 12 1x
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Description

Celebrate the Holidays with a mix of colorful greens, ruby red pomegranate seeds, and white feta cheese.

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Ingredients

  • 10 oz. Spring Mix, Red and Green Romaine, Lollo Rosso, Arugula, Mustard and Beet Greens, Spinach, Frisee, and Radicchio
  • 3/4 cup Feta Cheese
  • 1 Pomegranate seeded
  • ¼ Roasted pine nuts
  • Salt and pepper to taste

Dressing

  • 4 Tbsp. white balsamic vinegar
  • 2 Tbsp. olive oil
  • 2 Tbsp. Pomegranate Molasses

Instructions

  1. Combine lettuce mixtures into a large bowl.
  2. Add feta, pomegranate seeds, pine nuts and salt and pepper to taste.
  3. Mix dressing and toss into salad mixture.
  4. Serve immediately.

Notes

  • Serving size:  1 cup
  • Calories: 100
  • Fat:  5g
  • Carbohydrates: 10g
  • Protein: 5g
  • Dietary Equivalents: 1 vegetable, ½ fruit, 1 fat

 

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GREEN BEANS ALMONDINE

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD
  • Yield: 10 -12 1x
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Description

The toasted almonds compliment the sweet taste of the fresh, steamed green beans.

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Ingredients

  • 2 lbs. fresh green beans, trimmed and washed
  • ¼ cup slivered almonds, toasted

Instructions

  1. Steam green beans in a steamer until adente, about 3 minutes.
  2. Toast slivered almonds in a skillet on low heat until golden, about 1 minute.
  3. Top green beans with toasted almonds and serve immediately.

Notes

  • Serving size:  ½ cup
  • Calories: 40
  • Carbohydrates: 5g
  • Protein: 2g
  • Dietary Equivalents: 1 vegetable

 

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Roasted Sweet Potatoes with Butter and Maple Syrup

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45
  • Yield: 10 -12 1x
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Description

These decadent roasted sweet potatoes are rich in both vitamins A and C.

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Ingredients

  • 3 Tbsp. butter, melted
  • 3 Tbsp. maple syrup
  • 2 lbs. peeled and cut sweet potatoes
  • Salt and pepper to taste

Instructions

  1. Preheat oven 350 degrees.
  2. Combine butter and maple syrup in a large bowl.
  3. Toss in sweet potato and coat thoroughly.
  4. Add salt and pepper to taste.
  5. Spread sweet potato mixture onto a greased baking sheet lined with foil.
  6. Bake until golden on the outside and tender on the inside, about 40 minutes.

Notes

  • Serving size ¾ cup
  • Calories: 70
  • Fat: 5g
  • Carbohydrates: 21g
  • Protein: 2g
  • Dietary Equivalents: 1 starch, 1 fat

 

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CRANBERRY-PEAR SAUCE

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 10 - 12 1x
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Description

Cranberry sauce is simple to make and can be prepared a day ahead and refrigerated. The sweetness from the ripe pears compliment the tartness from the fresh cranberries. It’s sweet with a tart start!

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Ingredients

  • 1 package or 4 cups Fresh Cranberries
  • 1 cup Water
  • 1/3 cup Sugar
  • 2 ripe Pears, peeled and diced
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • 1 Cinnamon Stick

Instructions

  1. Combine all ingredients a large sauce pan.
  2. Bring to a boil. Let simmer until berries start to pop. Stir occasionally.
  3. Remove from heat, let cool and cover. Refrigerate until ready to serve.

Notes

  • Serving size: 1/3 cup
  • Calories: 65
  • Carbohydrates: 16g
  • Dietary Equivalents: 1 Fruit

 

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ROASTED TURKEY BREAST WITH ORANGE MARMALADE GLAZE

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75
  • Yield: 6 1x
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Description

This delicious, moist, and golden roasted turkey breast is perfect for a small family or can be prepared for a larger crowd.

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Ingredients

For a 2 pound turkey breast

  • 1 Tbsp. Butter, melted
  • 1 tsp. Brown Sugar
  • 2 Tbsp. Orange Marmalade
  • 1 Garlic Clove, crushed
  • ¼ tsp. Ginger
  • ¼ tsp. Thyme
  • ¼ tsp. Sage
  • ¼ tsp. Parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine butter, sugar and marmalade in a small bowl.
  3. Rub turkey breast with butter/marmalade mixture.
  4. Sprinkle turkey breast with ginger, thyme, sage and parsley.
  5. Bake covered for one hour. Bake uncovered for the last 15 minutes of the hour for a golden finish.

Notes

  • Serving size: 5 oz. servings
  • Calories: 185
  • Fat:  3g
  • Carbohydrates: 5g
  • Protein: 28g
  • Dietary Equivalents: 5 oz. extra lean protein

 

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Turkey Sausage and Apple Cornbread Stuffing

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 12 1x
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Description

Sausage-Apple Stuffing combines sweet Italian Turkey Sausage, chopped fresh fennel, and apple with cornbread crumbs for traditional Thanksgiving stuffing.

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Ingredients

  • 8 ounces reduced-fat Sweet Italian Turkey Sausage
  • ¼ cup light butter
  • 3 Cups Coarsely Chopped Apple
  • 2/3 Cup Chopped Fennel or Celery
  • 2/3 Cup Chopped Onion
  • 2/3 Cup Chopped Mushrooms
  • ¼ Cup Chopped Fresh Parsley or 1 tsp. Dried Parsley
  • 1 Tablespoon Thyme Leaves or 1 tsp. Dried Thyme
  • 1 Tablespoon Fresh Chopped Sage or 1 tsp. Dried Sage
  • ½ Teaspoon Pepper
  • ¼ Teaspoon Salt
  • 1 box (13 oz.) Cornbread Stuffing Mix
  • 2 egg whites- beaten to blend
  • 1 ½ cups low sodium Chicken Broth
  • Cooking Spray

Instructions

  1. Brown Sausage in a skillet. Add butter to pan. Add apple, celery, onion and mushroom; Sauté 5 minutes or until tender. Add parsley, thyme leaves, sage, pepper, and salt to sausage mixture. Place in a large bowl.
  2. Add cornbread crumbs and egg white to sausage mixture in bowl and mix well.
  3. Add broth and toss gently.
  4. Spoon mixture into 11 X 17 – inch baking dish coated with cooking spray.
  5. Bake stuffing covered with foil at 350 degrees for 30 minutes.
  6. Uncover and bake 15 minutes longer until lightly browned.

Notes

  • Serving size: 1/2 cup
  • Calories: 190
  • Fat: 6 g
  • Carbohydrates: 18 g
  • Protein: 7 g
  • Dietary Equivalents: 1 Starch, 1 Fat, 1/2 Proteins

 

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CORN SOUFFLE

  • Yield: 12 1x
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Ingredients

  • 1 Jiffy cornbread mix
  • ½ cup lite margarine, melted or smart balance
  • 1 egg + 2 egg whites beaten
  • ¼ cup of fat free half & half
  • 1 – 15 oz. can creamed corn
  • 1 – 15 oz. can whole corn, drained
  • 8 oz. lite sour cream
  • 1 small can of diced Jalapeno chilis (optional)

Instructions

  1. Pre-heat oven to 350º.
  2. Spray 9 x 13 baking dish with non-stick spray.
  3. Mix melted margarine, eggs, half &half and sour cream with a wire whip in a medium size bowl.
  4. Add corn, chilis and cornbread mix. Mix well with wire whip.
  5. Pour into baking dish. Bake for 20-25 min. until lightly browned.

Notes

  • Serving Size: 3” by 3”
  • Calories: 250
  • Fat:  9g
  • Carbohydrates: 27g
  • Protein: 5g

Equivalents

  • 2 Starch and 2 Fat