Tastefully Thankful: Healthier Recipes for the Holidays
I know last year I started to incorporate my healthy lifestyle into my holidays and people were actually really receptive AND most did not even know that I had made things just healthier versions.
So during this holiday season I will share with you healthier versions of holiday recipes!
Hope it helps bring your holiday stress levels down!
Prep Time: 20 min.
Cooking Time: 55 min.
Yield: 4 servings
Containers: 1 green, 1 yellow, 1 1/2 red
Ingredients:
Nonstick cooking spray
4 (6-oz.) raw chicken leg quarters
¼ tsp. sea salt
½ tsp. ground black pepper
2 Tbsp. fresh lime juice
¼ cup low-sodium organic chicken broth
1 medium lime, sliced
6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
4 medium Yukon gold potatoes, cut in half lengthwise
15 cherry tomatoes, cut in half
5 kumquats, cut in half (or 1 lemon, sliced)
6 fresh parsley sprigs, chopped
Directions:
1. Preheat oven to 450° F.
2. Place chicken in large oven-proof roasting pan lightly coated with spray.
3. Season with salt and pepper.
4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
5. Bake for 15 minutes.
6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
7. Remove skin before servin
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings
1½ lbs. raw 95% lean ground beef (or turkey)
1 large egg
1 clove garlic, finely chopped
1 medium onion, chopped
¾ medium green bell pepper, chopped
1 medium celery stalk, chopped
½ cup all-natural tomato sauce
1 cup whole-grain bread crumbs
1 tsp. Dijon mustard
1 Tbsp. dried parsley
Sea salt and ground black pepper (to taste; optional)
1. Preheat oven to 350° F.
2. Combine beef, egg, garlic, onion, bell pepper, celery, tomato sauce, bread crumbs, mustard, and parsley in a large bowl. Season with salt and pepper if desired; mix well with clean hands.
3. Place mixture in loaf pan. Bake for 50 to 60 minutes or until cooked through.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 8 servings, approx. 1 cup each
5 tsp. olive oil, divided use
2 slices turkey bacon, chopped
1 medium onion, chopped
2 medium stalks celery, chopped
2 medium carrots, chopped
2 medium russet potatoes, peeled, cut into cubes
1½ tsp. finely chopped fresh thyme (or dried thyme leaves)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1½ cups low-sodium organic vegetable broth
1½ cups clam juice
¼ cup whole wheat flour
1½ cups unsweetened almond milk
2 cups chopped clams
1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
7. Add 1 cup of hot liquid from medium saucepan; whisk until well blended. Add this thickened mixture back to medium saucepan. Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
8. Add almond milk and clams; cook, stirring frequently, for 3 to 5 minutes, or until thickened.
