5 Healthy Holiday Recipes
Holidays are just around the corner so we picked up 5 great healthy recipes that are not big on the calories but seem quite delicious. There is a salsa sauce, a fig appetizer, a green side dish made of brussels sprouts and a great apple cinnamon dessert.
Healthy Holiday Recipes
Brown-Butter Brussels Sprouts
Brown-Butter Brussels Sprouts From Fitness Magazine:
- 1 1/2 pounds brussels sprouts, trimmed and halved lengthwise
- 1 1/2 tablespoons unsalted butter
- 1/4 cup chopped pecans
- 3/4 teaspoon fresh lemon juice
Boil the brussels sprouts for about 5 minutes. Then drain and put aside. Prepare a small saucepan with melted butter. Cook the pecans from 3 to 4 minutes, the butter should be golden brown. When removed the pan from heat add lemon juice immediately. Pour the pecans with butter over the boiled brussels sprouts.
Fresh Pineapple, Chile, and Black Pepper Salsa
Fresh Pineapple, Chile, and Black Pepper Salsa from My Recipes:
- 1 cup chopped fresh pineapple $
- 1/2 cup chopped peeled kiwifruit
- 2 tablespoons finely chopped jalapeño pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon sugar $
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cardamom
- Dash of salt
Mix all the ingredients and let the salsa stand for an hour. It can be used in the appetizers or with the meat.
Mississippi Spiced Pecans
Mississippi Spiced Pecans from Eating Well:
- 1 pound pecan halves
- 1 tablespoon packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon piment d’Espelette, (see Tip) or a pinch of cayenne pepper
- 2 tablespoons extra-virgin olive oil
Preheat oven to 350 degrees. Spread pecans on a baking sheet and roast until the smell is sweet, around 12 minutes. Next step is to mix the brown sugar, salt, pepper, rosemary, thyme, and piment d’Espelette (or cayenne) in a bowl. Place the roasted pecans into a bowl. Sprinkle with oil and toss really well, then sprinkle with the spices and toss again.
Stuffed Figs from WebMD:
12 appetizer servings
- 12 large fresh figs (mission or any other fresh variety)
- 2 oz goat cheese
- 2 oz thinly sliced prosciutto, cut into 12 strips
- 2–3 oz balsamic vinegar
- Cooking spray
Preheat oven to 400 degrees. Cut the figs in half but not completely. Then stuff the fig with some goat cheese and seal the halves together. To secure the cheese wrap the fig in a strip of prosciutto and secure its ends in a fig. When all the figs were stuffed place them on a baking sheet misted with cooking spray. Sprinkle with balsamic vinegar and bake 8 to 10 minutes.
Apple-Cinnamon Bread Pudding
Apple-Cinnamon Bread Pudding from the Fitness Magazine:
- Nonstick cooking spray
- 3 tablespoons unsalted butter, melted
- 3 tablespoons packed dark brown sugar
- 3/4 teaspoon ground cinnamon
- 6 slices whole-wheat bread, lightly toasted
- 3 large eggs, lightly beaten
- 1 1/2 cups low-fat milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 McIntosh apple, peeled, cored and diced
- 1 tablespoon granulated sugar
Preheat oven to 325 degrees and mist a 7-by-11-inch baking dish with cooking spray. Combine the melted butter, brown sugar and 1/2 teaspoon of cinnamon in a bowl. Then distribute 2 teaspoons of the mixture between all the slices of bread and make three sandwiches. Cut away the crusts and slice bread into 1/2-inch cubes. Place into the baking dish.
Whisk together eggs, milk, salt, maple syrup, and vanilla extract and pour the mixture over bread, let it stand for 15 minutes to allow bread to absorb it. Add the diced apple. Mix the granulated sugar with what’s left of the cinnamon and sprinkle the pudding.
To bake, place the baking dish in a larger pan filled halfway with very hot water. Bake 30 minutes.
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