Healthy New Year's Eve Munchies

Here we are again, holiday food.  And here I remind you again, that 'healthy' is relative when it comes to anything labeled holiday.  With that said and my assuring you that one glass of bubbly, to toast the New Year, will not lay waste to your waist, I have come to share some snack recipes.


These are the little goodies that are placed on warming trays, in dishes, on platters, and even though healthier, will add up if you overindulge.  So, remember key things like - fill up on the veggie tray (without the dip), drink a glass of water once an hour to fill tummy space and choose one thing to really enjoy or you may run off the rails without intending to.


Since I am going to give you several, they will be in list and link form:

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce
Spinach-&-Brie-Topped Artichoke Hearts
Tyler Florence's Bacon Wrapped Shrimp
5-Minute Guacamole Recipe
Black Bean Dip
Turkey Cocktail Meatballs
Alton Brown's Mulled Wine
Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce

Mini Greek Pizza Muffins

That should get you started and all of the websites I linked you to have many other recipes.  Tomorrow 'better for you' cocktails. :)

Yours in Health,

Kate

Holiday Dinner Planning Begins - The Breakfast Smoothie

I have been putting together recipes for a "healthier" holiday dinner.  I have used parenthesis because, as you know, we could cut all the fat and calories in the world and if you binge, it no longer matters.  With that in mind today we start with the most important meal of the day, breakfast.  It's particularly important on a holiday - you know why.

What? You're going to make me explain it?  LOL.  Okay, fine, eating breakfast has many benefits:  it fires up your energy, which you are going to need to get through the day; it gives your brain the fuel so that you remember to put the salt in the potatoes, not the sugar; and it helps stave off binges when dinner is finally ready.

This recipe for Emeril's Yummy Wake-up Smoothie is super easy and very healthy.  It's full of fruit, fiber and a little protein.  Use non-fat yogurt and it's even healthier.

I went with a smoothie because all it requires is a blender and a little time AND it's for YOU.  Yes, Y-O-U, the one who will be up before the crack of dawn making sure there will be food for everyone else later in the day.  Plus, there are a couple more servings for the little ones who couldn't stay in bed because there are presents under the tree.

Tomorrow, "healthier" appetizers and a reasonable dip.

Yours in Health,
Kate

Cookie Week - Low Fat Gingerbread Cookies

This cookie's silhouette just says 'holiday' and his spicy demeanor closes the deal.  Gingerbread men (or women) bring smiles to the faces of even the biggest kid.  Case in point, I had a friend over for dinner recently and offered him either cannoli or a gingerbread man for dessert, he smiled widely and asked for the guy with the buttons.

Whether you roll them out and decorate them, or make balls for circle cookies these are a classic.  This recipe is from Prevention Magazine's website.  It uses only 6 tablespoons of butter.  I think that's especially good in the case of this recipe because I have had some greasy gingerbread men and well, yuck.  They also use a nice amount of ginger as compared to the other complimentary spices.

By the way, a couple of quick facts about ginger - it can help with nausea and aid digestion.  I have used it when suffering from the flu and friends have used it with morning sickness, it's a home run.  And that's just one of its many medicinal uses.

Yours in Health,
Kate

Cookie Week - Low-Fat Oatmeal Cookies

Today, the good old fashioned oatmeal cookie.  The oats are the bulk of the calories in this one. This recipe has been reworked with whole wheat flower, lower fat shortening and egg whites.  It also has lots of fruit and a good amount of spice.  These two are the keys to enjoying a cookie that doesn't come from your traditional recipe.  A lack of fat can sometimes distract you, but these tastes give you the satisfaction you are looking for.

This recipe is from Food.com.  It has been well reviewedtoo,

Tomorrow, it's a great list of tips for making your holiday foods, including baking, healthier from my friends at Mercy Weight Loss and Nutrition Center.

Yours in Health,
Kate

Cookie Week Begins

Ah, the holiday cookie.  It doesn't matter what you are celebrating, it calls to you.  And because it's often snazzily dressed, it's hard to turn it down.  So this week I am going to share the recipes I have hunted down to create slimmer cookies.

To be clear - no cookie is "healthy".  Yet, most can be healthier.  Some recipes cut the fat, some sugar and some substitute ingredients that are a healthier option. 

Today it's the basic sugar cookie.  This gem can stand on its own or it can be the foundation to dozens of other cookies.  Taste of Home Magazine has lightened it up and even has ways to use it with other recipes.

Yours in Health,
Kate

Thanksgiving Week - Recipe 3

It's time to talk turkey.  This is the one holiday dish that, short of deep fat frying it, you can enjoy heartily.  While you should avoid the fattier, higher calorie dark meat, the white meat is your friend.  Here's the breakdown according to the National Turkey Federation:

3 ounces Calories Total fat grams Protein grams Iron % DV Turkey Breast 117 .64 26.2 7 Saturated Fat grams Cholesterol milligrams Sodium  milligrams .21 72 45

Not bad at all.  Benjamin Franklin wanted the turkey to be the national bird and while the bald eagle is more regal, the turkey makes up for it by being most people's centerpiece on the national day.

If you haven't already chosen a recipe for your turkey or are looking for something new, here is an option that doesn't require brining and is very tasty.

Roasted Turkey
1 (10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
1 Bunch fresh thyme
4 Whole navel oranges
As needed salt and freshly ground black pepper
1 Cup fresh or frozen cranberries
2 Medium onions, peeled and quartered
1 Cup cold water

Place oven rack in bottom third of oven and preheat to 325 degrees F.
Slide fingertips between skin and breast meat to loosen skin. Place 1/2 bunch of thyme under skin.
Thinly slice one orange and slide slices under turkey skin. Season turkey with salt and pepper.
Quarter remaining oranges and toss with cranberries and onions in large bowl, place inside both turkey cavities.
Tuck wing tips under and tie legs together with kitchen string to hold shape.
Place turkey on a V-shaped rack in large roasting pan with water in bottom of pan. Cover loosely with foil. Roast turkey in preheated oven for 2 1/2 hours, remove foil.
Continue to roast, basting every 20 minutes with pan juices until meat thermometer inserted in thickest part of thigh registers 170-175 degrees F.
Remove from oven, cover with foil and let stand at least 20 minutes before carving. Remove fruit stuffing and discard.
Garnish with Dried Fruit Stew and serve on a platter.

Autumn Fruit Stew
2 Cups tart apple, peeled and diced
1/2 Cup golden raisins
1/2 Cup dried apricot
2 bay leaves
2 Cups TURKEY STOCK or low-sodium chicken stock
2 Tablespoons brandy or substitute 2 tablespoons apple juice/cider

While turkey is roasting, combine ingredients in saucepan.
Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat.
After turkey roasts, add any accumulated pan juices to stew. Reheat before serving.

Recipe Source: Recipe and photo kindly provided by Perdue via the National Turkey Federation website

That's it for today.  Tomorrow a last minute dessert recipe.

Yours in Health,
Kate

Thanksgiving Week - Recipe 2

Green bean casserole is way yummy - it's also pretty bad for you - 250 calories, 20 grams of fat. Of course, that's the full fat traditional dish created 55 years ago. Today we have a couple of ways to cut that - you can use light or fat-free ingredients or you can cut out some of the offending ingredients - but both still leave you with a lot of sodium.

In the end there are only two true answers - eat this and go easy on everything else or (and I may be about to blaspheme) embrace a new healthier dish that takes its inspiration from the classic. That is today's recipe. I LOVE green bean casserole, but this is yummy too. And you might be surprised by how refreshing a crisp vegetable is during your meal.

Buttered Green Beans and Mushrooms from Cooking Light Magazine

Yield: 8 servings (serving size: 1/2 cup)

Ingredients
3/4 pound green beans, trimmed
2 tablespoons butter
6 ounces cremini mushrooms, thinly sliced
4 ounces shiitake mushroom caps, thinly sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 teaspoon minced fresh garlic

Preparation

1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.

2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.

Nutritional InformationCalories:44Fat:3g (sat 1.8g, mono 0.7g, poly 0.2g) Protein:1.7g Carbohydrate:3.9g Fiber:1.9g Cholesterol:8mg Iron:0.4mg Sodium:198mg Calcium:23mg 

Sandra Simile Cooking Light, OCTOBER 2010

Yours in Health,

Kate

The Holidays Have Begun - Low Fat Oyster Stew

I know... you don't want to hear that.

You didn't want to hear it when Younkers put up their display in August or when the Christmas commercials started the morning after Halloween or possibly even two weeks from now.  But, it is inevitable, so why not be prepared.

That's why I will be posting recipes on a regular basis between now and the end of the year.  I plan to search out healthier versions of my favorites.  Today is oyster stew or in this recipe, bisque.  I beg my mother to make it every year for Christmas eve.  No one else in the family likes it.  But my mommy loves me and most years I get a small batch.  However, her recipe is all butter and cream - y-uh-ummmm!

Knowing that we should be a little better than that, I went digging at Cooking Light magazine and found this version.  Substantially less fat and it looks pretty good too.  In fact, it sounds good now, fall weather makes me constantly want soup.


Your in Health,
Kate