Healthy Holiday Side Dishes

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###### Cranberry Relish
Servings 16
12oz bag fresh cranberries
1/8 tsp ground cloves or cinnamon
30 grapes cut into halves
1 tsp vanilla
2 Tbsp powdered sugar substitute
# cup chopped pecans

In food processor coarsely chop cranberries and stir in grap halves, spice, vanilla, sugar substitute and pecans.# Mix well.# Chill until ready to use, up to 24 hours.

Each serving: 42 calories; 1 protein; 2 g fat; 5 g carb

###### Green Beans with Caramelized Onions and Almonds
8 Servings
Kosher Salt
3 lbs green beans, trimmed of stem end
# cup skin on almonds
3 Tbsp unsalted butter
5 Tbsp extra virgin olive oil
2 large onions, sliced thin
1 Tbsp fresh thyme chopped
Freshly ground black pepper

Fill a large skillet with some water, adding enough to be just shy of the rim of the pan by 1 inch.# Place over high heat and bring up to boil; add a big pinch of salt and the green beans.# Cook for about 5 minutes, the beans, should still be crisp.# Drain the beans and then run them under some cold water to stop them from cooking.# Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat.# Add the almonds and toast stirring every now and then until golden, about 3-5 minutes.# Remove the almonds from the skillet and reserve.# Return the skillet to the heat and add the butter and olive oil and heat until butter has melted.# Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20=25 minutes.# Add thyme and cook for another 5 minutes.# Add the cooked green beans and almonds, and stir well to combine.# Season with salt and pepper to taste.

Each serving has: 209 calories; 14 g carbs; 17 g fat and 4 g protein

###### Sweet Potato Orange Cups
Servings 8
4 small oranges
2 small cooked and mashed sweet potatoes
12 packets SPLENDA
1 tsp cinnamon
# tsp ground ginger
1 tsp orange juice
# cup chopped apples
# cup raisins
# mini marshmellows

Cut oranges in have and sqeeze over small bowl to loosen centers and extract juice.# Place orange halves on a baking sheet.# Set juice aside.

Preheat oven to 3250

Mix potatoes, SPLENDA, ginger and 1 tsp of the orange juice together in a medium size bowl until well blended.# Stir in chopped apples and raisins.# Spoon the potato mixture into the orange halves.# Top with mini marshmellows.

Place filled oranges on a baking sheet and bake for 30-40 minutes or until the marshmellows are lightly brown and the center is warm.

Each orange contains: 60 calories; 0 g fat; 1 g protein; 17 g

###### Apple, Pecan, Cornbread Dressing
1 (9×9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutritional Information
Amount Per Serving# Calories: 221 | Total Fat: 10.8g | Cholesterol: 62mg Powered by ESHA Nutrient Database