It's that time of year to gather friends and family around the holiday table! With celebrations, visits, and lots on your "to-do" list, let us take the worry out of finding healthy meal options. Here are five of our favorite delicious and nutritious recipes that everyone will love!
Low Fat Eggnog
- 2 cups nonfat milk
- 2 large strips orange and/or lemon zest
- 1 vanilla bean
- 2 large eggs plus 1 egg yolk
- 1/3 cup sugar 1 teaspoon cornstarch
- Freshly grated nutmeg, for garnish
Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve. Remove the zest and vanilla pod. Garnish with nutmeg.
Lighter Southern Deviled Eggs
- 12 large eggs
- 1/4 cup plain nonfat Greek-style yogurt
- 1/4 cup low-sodium chopped pickles
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 to 1/2 teaspoon paprika
- 3 tablespoons sliced pickled okra, for garnish,
- 1 tablespoon pickled okra brine, optional
Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.
Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika, brine, and mix thoroughly. Spoon the mixture into the egg white halves.
Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.
Apple Cranberry Stuffing
|Total||1 hr 35 min|
- Nonstick cooking spray, for greasing
- 2 cups low-sodium chicken broth, hot
- 1 cup dried cranberries
- 1 cup chopped celery (about 7 ribs)
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 2 Granny Smith apples, cored and finely chopped
- 6 cups day-old whole grain baguette, cut into 1/2-inch cubes
- 3 large eggs, scrambled
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1 dried sage leaf, chopped
Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with nonstick cooking spray. Combine the broth and cranberries in a small bowl and let soak for 30 minutes.
Sauté the celery and onions in the butter in a large skillet until tender, 5 minutes. Add the apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl.
Place the baguette cubes into a large bowl. Pour the broth and cranberries over. Pour in the eggs, and then add the salt, poultry seasoning, pepper, cinnamon and sage and mix together.
Mix in the onion and celery mixture. Spoon the stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes.
Perfect Roasted Chicken
|Total||2 hr 10 min|
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 & 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
- 2 egg whites
- 1 cup ground almonds
- 3 tablespoons cocoa
- 1 1/2 cups powdered sugar
Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to re-dunk your hands to keep wetting them as you go.
Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
Fill your holiday table with these waistline friendly dishes that are sure to please. Have questions about healthy nutrition? Contact your primary care provider or the Augusta Health Nutrition Team to learn more about healthy eating.