This Ultimate Holiday Menu is designed for you to enjoy, without worrying about your diet. You don’t have to sacrifice flavor for a delicious dinner. Take a good look at this menu and use it for your next holiday dinner party. It doesn’t say “diet” – it says “yum!” Try one of the editor’s choice dessert recipes above to top off your healthy and tasty evening.
Festive Roasted Red Pepper Dip
Use red and green bell peppers, cucumbers, and tomatoes to and dip into this smoky sweet sensation for festive holiday color.
1/2 cup light sour cream
1 cup roasted red peppers from a jar (water packed and drained)
1 tsp garlic
1 tbsp parmesan cheese
1. Blend all ingredients until smooth. Garnish with chopped fresh or dried basil.
2. Yield: 1 1/2 cups. Serving Size: 2 tablespoons.
3. For a thicker dip, substitute light softened cream cheese in place of sour cream.
Nutrition Information: 10 calories, 1 g carbohydrate, 7 mg sodium
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Winter Magic Mixed Greens with Walnuts and Grapes
5-6 cups mixed greens
1 cup red, seedless grapes
½ cup glazed walnuts
½ cup light raspberry vinaigrette such as Newman’s Own Lighten Up Raspberry Walnut Vinaigrette
GLAZED WALNUTS: line a baking sheet with foil. Spray foil with cooking spray and spread walnuts onto a baking sheet. Lightly spray walnuts with cooking spray and sprinkle lightly with sugar. Bake at 350 until caramelized or golden to dark brown. Remove from oven and allow to cool.
SALAD: In a large salad bowl, toss all lettuce, walnuts and grapes. Drizzle with dressing and toss well when ready to serve. Serves 6 (1 serving = about 1 cup).
Nutrition Information (per 1 cup serving): 108 calories, 7.5 grams fat.
Roasted Turkey and Gravy
FOR THE ROASTED TURKEY: Keep your traditional family recipe. Just remember to stick with the white meat and skip the skin!
FOR THE GRAVY: Lower the fat in your current recipe by using the following tips:
Place turkey drippings in the freezer until the fat hardens. Then just skim off the fat before making the gravy.
Or, place a zip-top bag inside a 2 cup glass measuring cup. Pour the pan drippings into the bag and let stand 10 minutes (the fat will rise to the top of the bag). Seal bag and cut off one 1 bottom corner of the bag. Drain the drippings into a measuring cup and stop before the fat layer reaches the opening. Save 2-3 tablespoons of the fat portion for your gravy recipe and throw away the rest.