If you're looking for more ideas for your holiday meals that might
fit easily into your diet plan, below are some easy recipes that you
might enjoy.
If you can add a favorite recipe, would like some help figuring out
the nutritional values in a favorite recipe, or would like a good
recipe for something in particular, please be sure to post a note!
Recipes for Poultry, Meat and Fish dishes::
- Cornish Hens with Mushroom Sauce
- Cranberry Turkey Filets
- Steak Diane
- Crab Mornay
- Trout Amandine
Recipes for Vegetable, Casserole and Salad dishes:
- Baked Acorn Squash
- Baked Acorn Squash with Apple Stuffing
- Brussels Sprouts and Chestnuts
- Maple-Glazed Carrots
- Creamed Cauliflower
- Cranberry-Apple Relish with Splenda
- Scalloped Potatoes
- Scalloped Potatoes with Cheese
- Baked Sweet Potatoes with Apples
- Candied Yams
- Oven Roasted Vegetables
- Greek Vegetable Lasagna
- Wild Rice with Almonds and Mushrooms
- Instant Brown Rice with Vegetables
Recipes for Breads and Muffins:
- Apricot-Lemon Quick Bread
- Blueberry Muffins or Blueberry Mini-loaf Bread
- Cranberry-Apple Muffins
- Pumpkin Muffins
Recipes for Desserts:
- No-Bake, Low-fat Pumpkin and Cranberry Cheesecake
- Low-Cal Pumpkin Cheesecake
- Cranberry-Apple Crisp
- Pear and Blueberry Cobbler
- Blushing Fanned Pears
- Chocolate Angelfood Mini-Cupcakes
POULTRY, MEAT and FISH:
Cornish Hens with Mushroom Sauce (for 8)
1 tsp vegetable oil
1/2 cup minced green onion
1/4 cup minced carrot
1 Tbsp flour
1/2 lb fresh mushrooms, sliced in half
3/4 cup water
3/4 cup dry white wine
1/2 tsp chicken bouillon granules
1 bay leaf
1/4 tsp garlic powder
1/2 tsp dried rosemary
1/4 tsp dried thyme
4 (1 3/4 lb each) Cornish hens, with skin removed
1 tsp coarsely ground black pepper
12 oz baby carrots, scraped
2 stalks celery, cut into 1" pieces
optional: fresh rosemary or thyme for garnish
1. Preheat oven to 350F. Spray a roasting pan and set aside.
2.
Spray a large nonstick skillet with nonstick cooking spray and add oil,
heating over medium-hot heat until hot. Add green onions and minced
carrots and saute until tender-crisp. Stir in flour and cook, stirring
constantly, for 1 minute.
3. Add mushrooms, water, wine, bouillon
granules, bay leaf, garlic powder, rosemary and thyme. Bring to a
boil, then reduce heat and, stirring often, simmer for 8 minutes.
4. Remove
giblets from hens, rinse hens with cold running water and pat
dry. Split hens in half, lengthwise and sprinkle with pepper.
5. Place
hens in prepared roasting pan, cut-side down. Spoon mushroom mixture
over the hen, cover and bake at 350F for 45 minutes, basting
frequently. Then add baby carrots, recover and bake for 20 more
minutes or until done. Remove from oven and remove bay leaf. Garnish
with sprigs of rosemary or thyme, if desired.
Yield: 8 servings, each about 200 calories, 8 g carb, 30 g protein, 5 g fat OR 4 Very-lean Meat plus 1/2 Starch/bread Exchange.
Cranberry Turkey Filets (for 4)
1 lb turkey breast cutlets or filets, cut into 8 pieces
1 Tbsp flour
2 tsp vegetable oil
3/4 cup chopped onion
3/4 cup fresh cranberries
1/2 cup low-sodium canned chicken broth, undiluted
2 Tbsp red wine vinegar
2 Tbsp fat-free Catalina or French dressing
sugar substitute equal to 2 Tbsp sugar1/4 tsp salt
optional: orange slices or sprigs of sage
1. Place turkey slices between waxed paper or plastic wrap and use
mallet or rolling pin to flatten turkey slices to 1/4" thick. Dredge
the turkey slices in flour and set aside.
2. In a large skillet
over medium heat, heat oil, then add turkey, cooking each side until
cooked and browned, about 2 minutes each side, and set aside, keeping
warm.
3. Over medium high heat, warm another large skillet, sprayed
with nonstick cooking spray. Add onion and saute until tender. Add
cranberries, chicken broth, red wine vinegar, salad dressing, and sugar
substitute, cooking at medium-high heat until mixture is thickened and
cranberry skins pop open. Spoon sauce over turkey to serve. Garnish
with orange slices or sprigs of sage, if desired.
Yield: 4 (4 oz.) servings, each about 200 calories, 12 g carb, 28 g
protein, 4 g fat OR 4 Very-lean Meat plus 1 Fruit Exchanges.
Steak Diane
1 Tbsp reduced calorie margarine or butter
2 Tbsp Sauce Robert or low-sodium Worcestershire Sauce
1 cup chopped onion
3/4 lb fresh mushrooms, sliced
4 (4 oz) 1" thick beef tenderloin slices
1/4 cup Dijon mustard
1/4 cup brandy or salt-free beef broth
1. Place tenderloin slices between heavy waxed paper or plastic wrap
and use a mallet or rolling pin to flatten to 1/4" thickness. Spread 1
1/2 tsp Dijon mustard on one side of each slice and set aside.
2. In
a large nonstick or sprayed skillet over medium heat, stir together
margarine or butter and Sauce Robert or Worcestershire sauce. Add
onion and mushrooms and saute until tender.
3. Move mushrooms to
one side of the skillet and add tenderloin slices, mustard-side down.
Over medium heat, cook tenderloin for 3 minutes and occasionally stir
mushrooms. Spread 1 1/2 tsp Dijon mustard on top of meat slices and
cook 3-4 more minutes or until desired doneness.
4. With a fork,
lightly pierce meat slices, then pour brandy or beef broth over meat
slices, cover and simmer for 1 minute. Serve with spoonfuls of sauce
mixture over meat slices.
Yield: 4 (4 oz.) servings, each serving about 250 calories, 11 g
carb, 27 g protein, protein, 11 g fat OR 3 Lean Meat plus 1 Vegetable
Exchange.
Crab Mornay
1 tsp chicken bouillon granules
1/2 cup dry white wine
1/2 cup water
1/8 tsp white pepper
1 cup sliced fresh mushrooms?
2 Tbsp sliced green onions
1/4 cup skim milk
1 Tbsp cornstarch
1/2 cup (2 oz.) shredded reduced-fat Swiss cheese
2/3 lb fresh lump crabmeat, drained
1 (2 oz.) jar chopped pimento, drained
1. Spray 4 (6 oz each) baking shells or ramekins with nonstick cooking spray.
2.
In a small saucepan, stir together the bouillon granules, wine, water
and white pepper. Bring to a boil, then add mushrooms and onions.
Cover and simmer until mushrooms are tender, about 1-2 minutes.
3. In a small bowl, mix together milk and cornstarch.
4.
Pour mil
