Holiday Recipes

Don’t lose hair trying to figure out what new dish to add to your family’s Holiday dinner on top of the stress of shopping. Consider adding the two mouth-watering, yet healthy low-fat dishes below, for a change and smiles all-round the dinner table!  Enjoy! ~SG.

Glazed Ham with Apricots 

Yes, ham can be the centerpiece of a healthy meal — just choose a piece that's lean (ask for shank), low-sodium, and smoked (to reduce fat). Amp up the flavor with apricots and
mustard-marmalade glaze. 

Mouth watering Glazed Ham!

RECIPE & DIRECTIONS

Serves: 16
Prep Time: 35 min
Cook Time: 2 hr 15 min
Oven Temp: 325

INGREDIENTS:

• 1 (7-pound) fully cooked bone-in smoked half ham
• 1 package(s) (6-ounce) dried apricot halves
• 2 tablespoon(s) whole cloves
• 1/2 cup(s) orange marmalade or apricot jam
• 2 tablespoon(s) country-style Dijon mustard with seeds

DIRECTIONS:

1. Preheat oven to 325 degrees F. With knife, remove skin and trim all but 1/8 inch fat from ham. Secure apricots with cloves to fat side of ham in rows, leaving some space between apricots. Place ham, fat side up, on rack in large roasting pan (17" by 11 1/2"); add 1 cup water. Cover pan tightly with foil. Bake 2 hours.
2. After ham has baked 1 hour and 45 minutes, prepare glaze: In 1-quart saucepan, heat marmalade and mustard to boiling on medium-high. Remove foil from ham and carefully brush with some glaze. Continue to bake ham 30 to 40 minutes longer or until meat thermometer reaches 135 degrees F, brushing with glaze every 15 minutes. Internal temperature of ham will rise 5 to 10 degrees F upon standing. (Some apricots may fall off into pan as you glaze.)
3. Transfer ham to cutting board; cover and let stand 20 minutes for easier slicing. Slice ham and serve with apricots from pan.

Accordian Potatoes

For seriously satisfying spuds, try these vitamin-rich reds. Creamier than russets and lower in starch, all they need is a drizzle of olive oil before roasting; sprinkle with parsley and
thyme and serve.

Accordian Potatos, a wonderful complement to your Holiday Dinner!

RECIPE & DIRECTIONS

Serves: 8 
Yields: 8 side-dish servings
Prep Time: 10 min
Cook Time: 37 min
Oven Temp: 450

INGREDIENTS:

• 8 large (8 ounces each) red potatoes
• 2 tablespoon(s) extra virgin olive oil
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 tablespoon(s) chopped fresh parsley leaves
• 1 teaspoon(s) chopped fresh thyme leaves

DIRECTIONS:

1. Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.
3. Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea¬spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs. 

Recipes: Courtesy of Good Housekeeping.
Photographs: James Baigrie

Mediterranean Tuna Antipasto Salad

A tasty, refreshing, no guilt meal!

• 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
• 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
• 1 large red bell pepper, finely diced
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh parsley, divided
• 4 teaspoons capers, rinsed
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 cup lemon juice, divided
• 4 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• 1/4 teaspoon salt
• 8 cups mixed salad greens

Preparation:

1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl.
2. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl.
3. Add salad greens; toss to coat.
4. Divide the greens among 4 plates.
5. Top each with the tuna salad.

Nutrition:

Holiday Bratt Stuffing

A Mouthwatering Turkey Dinner!

Bratts (Bratwurst) aren't just for the grill! This recipe from brings your favorite sausage into an outstanding holiday dish. A Christmas Turkey stuffing that will leave your guests craving for more!

ORIGIN: Bratwurst is a type of sausage closely associated with the nation of Germany, where it originated. In addition to being served throughout Germany in numerous regional variations, bratwurst is also popular in areas of the world with large German populations. The sausage tends to be heavily spiced, and is traditionally served with mustard and a hard roll, although it is served differently in some places. Many grocery stores and butchers carry bratwurst, and it is also possible to order German bratwurst through a specialty supplier.*

 
Holiday Bratt Stuffing ...Yummy! 

Recipe

Ingredients:

• 1 pkg. (19.76 oz.) Johnsonville Brats, casings removed
• 1/2 cup butter
• 2 medium onions, chopped
• 2 cups celery, chopped
• 1 cup green pepper, chopped
• 12 cups unseasoned bread stuffing, cubed
• 1 tsp. rubbed sage
• 2 tbsp. poultry seasoning
• 2 eggs, lightly beaten
• 6 cups chicken broth
• salt and pepper to taste

Method:

1. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain.
2. Remove from skillet; set aside. In the same skillet, melt butter and sauté onion, celery and green pepper until tender. In an extra large mixing bowl, combine sausage, vegetable mixture, bread stuffing and seasonings.
3. Add eggs and broth; toss gently. Salt and pepper to taste.
4. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325 for 60 minutes.
5. Uncover and bake 10 minutes longer or until lightly browned.
6. Check internal temperature with a meat thermometer, it should read 165 F when done.

Number of Servings: 12

Recipe provided by: Better Recipes: The Kitchen at Johnsonville Sausage
Reference:  Bratwurst References - wikipedia.org and wisegeek.com

A Spin on Thumbprint Cookies

These Halloween cookies are a chocolatey twist on thumbprint cookies, only with much less butter.  And instead of topping these cookies with jam or a chocolate kiss, they're topped with pieces of candy corn or candy pumpkins.

These soft cookies are perfect for kids to make, too.

Halloween Thumbprint Cookies ...Yummy!

Recipe:

Cook Time: 10 minutes
Total Time: 10 minutes

Ingredients:

• 1 1/4 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter, softened
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/2 tsp vanilla
• 32 pieces corn or 16 candy pumpkins

Preparation:

1. Preheat oven to 350 degrees.
2. Combine flour, cocoa powder, baking powder and salt in a small bowl. Mix softened butter and brown sugar in a medium bowl, either by hand or with an electric mixer. Add egg and vanilla extract, and blend well. Gradually mix in flour.
3. Roll 1-1/2 inch balls from the cookie dough and place at least an inch apart on a cookie sheet lined with parchment paper or a silicone mat. Make an impression in the center of each cookie with your thumb.
4. Bake for 10 minutes. Remove cookies from oven and place two pieces of candy corn on top of each cookie, or 1 candy pumpkin.

Note:  Makes about 16 cookies.

Per cookie, with candy pieces:  Calories 111, Calories from Fat 25, Total Fat 2.8g (sat 1.5g), Cholesterol 19mg, Sodium 61mg, Carbohydrate 19.7g, Fiber 0.7g, Protein 1.9g

Recipe by Fiona Haynes, courtesy of Low-Fat Cooking from About.com Guide

...Sinfully Good!

This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that's soft on the inside and crusty on the outside is perfect for a Po' Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Consider serving with sauteed corn and bell peppers.

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 2 cups finely shredded red cabbage
• 2 tablespoons dill pickle relish
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 1 pound peeled and deveined raw shrimp
• 4 teaspoons canola oil, divided
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground pepper
• 4 whole-wheat hot dog buns, or small sub rolls, split
• 4 tomato slices, halved\1/4 cup thinly sliced red onion

Preparation

1. Preheat grill to medium-high.
2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
4. Place a grill basket on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
5. To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

Nutrition Per Serving: 322 calories; 10 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 28 g protein; 5 g fiber; 522 mg sodium; 490 mg potassium.
Nutrition Bonus: Selenium (92% daily value), Vitamin C (45% dv), Iron & Vitamin A (25% dv), Magnesium (22% dv).
Carbohydrates: 2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Source: EatingWell:  May/June 2008

Smokey Corn & Black Bean Pizza

6 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 1 plum tomato, diced
• 1 cup canned black beans, rinsed
• 1 cup fresh corn kernels, (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
• 1/3 cup barbecue sauce
• 1 cup shredded mozzarella, preferably smoked mozzarella

Preparation

1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Nutrition Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrates; 3 g added sugars; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.

Nutrition Bonus: Calcium (15% dv).

Carbohydrates: 3 Carbohydrate Serving

Exchanges: 3 starch, 3 medium-fat meat

Source: Eating Well - June/July 2006