4 Healthy Holiday Recipes


4 healthy holiday recipes that are not only guilt-free crowd-pleasers but a nutritious way to enjoy the season’s eating’s!

The holiday season means get-togethers with family and friends and, of course, food.  However, holiday recipes don’t have to be bad for you. You don’t have to forgo your holiday favorites in the name of health. Just sneak these healthy adaptations into your menu and surprise your guests with 4 healthy holiday recipes that are nutrient-rich, lower-calorie holiday classics.


Non-Alcoholic Punch
Makes 20 cups of punch

1 package sugar-free cherry-flavored gelatin
1 cup boiling water
8 cups of Ocean Spray 100% No-Sugar Added Ruby Red Grapefruit Juice
1 12-ounce bottle diet ginger ale, chilled (small bottle)

Dissolve gelatin in boiling water. Following the directions on the package, mix 8 cups of cold water with the appropriate amount of Ocean Spray ruby red grapefruit juice; add to the dissolved gelatin. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in diet ginger ale.

Nutritional Information:
4 calories
0 total fat
0 mg cholesterol
1g carbohydrate
0 g protein
0 g fiber
1 mg sodium



Surprise Mashed Potatoes
Serves 2

2 cups cauliflower florets
PAM cooking spray (Butter Flavor)

1 tablespoon Land O’Lakes Gourmet Fat-Free Half & Half
Pinch salt
Pinch freshly ground black pepper

Steam or microwave the cauliflower until soft. Puree in a food processor, adding a few sprays of PAM and the half-and-half to taste. Season with salt and pepper.

Nutritional Information:
81 calories
6 total fat (2 g sat)
4 mg cholesterol
5 g carbohydrate
2 g protein
3 g fiber
82 mg sodium



Whole-Wheat and Sage Stuffing
Serves 8

1 16-ounce can fat-free chicken stock
1 cup onion, diced small
1 cup celery, diced small
3 tablespoons extra-virgin olive oil
2 large egg, lightly beaten
3 teaspoons rubbed sage
1/2 teaspoon ground pepper
16 slices whole-wheat bread (crusts removed), cut into 1/2-inch cubes

Preheat oven to 350°F Heat oil in skillet and sauté onions and celery until translucent. Remove from heat and let cool. Cut bread into 1/2-inch cubes and set aside. In a large bowl, mix bread, vegetables, egg, sage, salt, and pepper. Spray 1 1/2-quart casserole dish with nonstick spray. Bake until done, about 30 minutes.

Nutritional Information:
262 calories
6 total fat
35 mg cholesterol
44 g carbohydrate
8 g protein
4 g fiber
820 mg sodium



White Bean Soup with Greens
Serves 6

This southern Italian soup features white beans. Choose from great Northern beans, cannellini beans, or any other white bean you happen to have on hand.

1 1/2 pounds Swiss chard, escarole, or beet greens, trimmed
6 cups chicken broth
1 clove garlic, crushed
1 cup cooked white beans
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Grated Parmesan cheese, for garnish
Red-pepper flakes, for garnish

Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible. (This can be done several hours before cooking in the soup. It is not necessary to cut the greens, because they will break apart while they cook in the soup.)

Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste. (Do not add the salt before the soup has finished cooking, or it may become too salty.)

Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Nutritional Information:
79 calories
2 total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
6 g protein
4 g fiber
1008 mg sodium