Easy and Light Holiday Recipes

[TLee4]

I'm looking for your help! I help facilitate a "Change Your Weigh" class. (It's a group weight-management class). We are going to talk about planning for the holidays, and I want to give them some easy holiday recipes. Most of them aren't big into cooking..hence the "easy" part. What are your favorites?

Thanks in advance!
Terri

[skupe123]

For the dip I love the recipe on the back of the Fat free Hidden Valley Ranch Powder Envelope with salsa and low fat sour cream.

Hummus they can buy it or make their own: 1 can of chick peas, a big handful of fresh parsley, 2 T. lemon juice, 3-4 garlic cloves, minced and no more than 2 T. olive oil, s & p, sprinkle of cayenne. Just combine and whip up in the processor. Serve with Ak-Mak Whole Wheat crackers. It's good for lunch the next day.

Suz

[valchemist]

I am sure you will get a ton of great responses. and I will add more later. but here is one to get you started.


* Exported from MasterCook *

No-Bake Gingersnap Balls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
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20 gingersnap cookies -- (about 5 ounces)
3 tbsps dark corn syrup
2 tbsps peanut butter
1/3 c powdered sugar

1. Place cookies in large resealable plastic food storage bag; crush finely with rolling pin or meat mallet.

2. Combine corn syrup and peanut butter in medium bowl. Add crushed gingersnaps; mix well. (Mixture should hold together without being sticky. If mixture is too dry, stir in additional tablespoon corn syrup.)

3. Roll mixture into 24 (1-inch) balls; coat with powdered sugar.


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Per Serving (excluding unknown items): 46 Calories; 1g Fat (23.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : really yummy. This makes a very small batch, so consider doubling the recipe if you make them. It is a very forgiving recipe. I only had 17 gingersnaps, so that was what I used and I just adjusted the amounts of PB and corn syrup as I went until I got a good consistency for shaping into balls.

[TLee4]

Thanks for your replies. Any more are welcomed! One I'm going to give them is the CL Streuseled Sweet Potato Casserole.

Terri

[Linda in MO]

I'm not sure if these fit the bill, but maybe something will appeal to you...

* Exported from MasterCook *

Apple Lettuce Salad

Recipe By :Taste of Home, Nov/Dec 2003, pg. 37
Serving Size : 12 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
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Dressing:
1/2 cup unsweetened apple juice
2 T. lemon juice
2 T. cider vinegar
2 T. olive or canola oil
4 1/2 t. packed light brown sugar
1 t. dijon mustard
1/4 t. pepper
1/8 t. salt
1/8 t. ground cinnamon
1 dash ground nutmeg
Salad:
1 medium red apple -- unpeeled, cored and diced
1 medium green apple -- unpeeled, cored and diced
dried cherries or craisins, to taste -- optional but highly recommended
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Pour dried cherries or cranberries over apples. Place lettuce over dried fruit (do NOT toss). Refrigerate, toss just before serving.

12 servings
1 cup (without dried cherries or craisins) equals 50 calories, 2 g. fat, 2 g. fiber

NOTES : I used spinach, dried cherries, part Cortland apple and part Gala apple. I used Mussleman's "natural" apple juice and think apple cider would also work great. And I used a tiny bit more brown sugar.

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I don't follow this recipe exactly...for example I usually just cut up my own lettuce (usually red or green leaf lettuce--spinach is also good added to this) and I don't follow the exact amounts of the ingredients just as long as I use all the components--salad greens, mand. oranges, dried cranberries, apple, walnuts, cheddar, and raspberry vinaigrette. It's a wonderful combination.

* Exported from MasterCook *

Holiday Tossed Salad

Recipe By :Quick Cooking, Nov/Dec '01
Serving Size : 0 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
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1 pkg. Italian-blend salad greens -- (10 oz.)
1 pkg. spring mix salad greens -- (5 oz.)
2 cans mandarin oranges -- (11 oz. each)
drained
1 1/2 cups dried cranberries
1 medium red apple -- cored and chopped
1 cup chopped walnuts
1/3 cup shredded cheddar cheese
1 bottle raspberry vinaigrette -- (8 oz.)

In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts, and cheese. Drizzle with vinaigrette just before serving; toss to coat.

Yield: 12 servings

NOTES : I would probably only use about 1/2 cup of nuts and maybe caramelize them on the stove with sugar.

I use Ken's light Raspberry Walnut Vinaigrette. And I don't always use those exact salad blends.

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I usually cheat and just use frozen whole green beans that have been thawed. And I don't use all the almonds--maybe 2 T.??

* Exported from MasterCook *

GREEN BEANS WITH CRUSHED ALMONDS

Recipe By :Gourmet, September 1999
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes Vegetable


Amount Measure Ingredient -- Preparation Method
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1/2 lb. fresh green beans -- trimmed
1 1/2 tablespoons unsalted butter
1 garlic clove -- minced
1/4 cup blanched whole almonds -- finely ground

Cook beans in a 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.

NOTES : Here's a recipe from Gourmet that is really delicious. It's a twist on the traditional green beans almandine. I'm planning to make it for Thanksgiving this year. A couple of comments - the butter is necessary in order for the crushed almonds to cling to the green beans. You can reduce the butter slightly but don't try leaving it out completely. Also, I add a squeeze of lemon juice at the end to brighten the flavor. SusanT from cl

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* Exported from MasterCook *

Make-Ahead Mashed Potatoes

Recipe By : posted by lonetree1353 at cl bb
Serving Size : 12 Preparation Time :0:00
Categories : Casserole Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds potatoes -- Yukon Gold cubed
2 packages cream cheese -- (3 ounces each)
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste

Preheat the oven to 325 degrees F (165 degrees C).

Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.

In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.

Cover, and bake for 50 minutes in the preheated oven.

Description:
"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first."
Source:
"www.allrecipes.com"

NOTES : I used regular russet potatoes and added 4 large cloves of sliced garlic to the water with the potatoes; also used light cream cheese and light sour cream; used about 1/2 to 3/4 t. onion powder and the rest kosher salt; and I dotted the casserole with 2 T. butter.

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* Exported from MasterCook *

Chocolate Pretzel Rings

Recipe By :Quick Cooking, Nov/Dec 98
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 pretzel rings -- (48 to 50)
1 pkg. milk chocolate kisses -- (8oz) OR Rolos
1/4 cup red and green M & M's

Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring.

Bake at 275 degrees for 2-3 min. or until chocolate is softened. Remove from the oven.

Place am M & M on each, press down slightly so chocolate fills the ring. Refrigerate for 5-10 min. or until chocolate is firm. Store at room temp.

Yield:
"4 dozen"

NOTES : I made a huge batch of these today. YUM!!! I made some with regular Hershey's kisses, some with Hershey's Hugs, and some with Rolos. Plus I used the Christmas "crispy" M&M's (the inside is like a Crunch bar). This recipe is a keeper!
By the way, I used the mini pretzels since they don't have the pretzel rings in my area. They worked great.

[Kathy B]

Terri,

Here is one my mom used to make. I don't know the nutritional info, but the only fat is from the nuts and chocolate chips, and you might even be able to cut those back a bit. They are very easy and very good.

My mom used to make these cookies every year at Christmas. Sometimes she would sprinkle them with red or green sugar before putting them in the oven.

Bake While You Sleep Cookies

2 egg whites - beat until foamy
2/3 c. sugar - add VERY gradually, beat until stiff
1 tsp. vanilla - beat in

Fold in:
1 c. mini chocolate chips
1 c. chopped nuts

Drop by spoonful on foil lined sheet. Preheat oven to 350 degrees. Put cookies in oven and turn oven off. Let stand until morning. DO NOT open oven during this time. (At least 6-8 hours). Can be frozen.
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[TLee4]

Thanks, Linda and Kathy! I'll print em out!

Terri

[JenniferDV]

I weight watchers we did a great activity near Thanksgiving, that might help your group. Everyone got a paper plate, and then we went through the "buffet line" to choose what we'd eat. There were little pieces of paper with food items, portion size and points values. You could use calories instead (for example, 1/2 c green beans = X Calories). This helps you to see what your options are and plan out what you really want to eat, and what you can get anytime.

Another suggestion that you can use all these great recipes for is to suggest that if they're going to someone else's house, to choose a healthy recipe and take that, so there's something there that's more low-cal.

Sounds like a fun class--can I come?

[TLee4]

Thanks for the great ideas, Jennifer!

Sure, come on over to Chicago!

Terri