5 Healthy Holiday Recipes

Even though it is the Holiday Season, there is no reason not to eat healthy, so here are 5 healthy Holiday recipes for your enjoyment. These Holiday recipes all sound yummy and will look nice and colorful on your table.

Holiday Recipe - Fresh Fruit Kebabs with Lemon Lime Dip

• 4 oz. low-fat, sugar-free lemon yogurt
• 1 tsp. lime juice
• 1 tsp. lime zest
• 4 pineapple chunks
• 4 strawberries
• 1 diced kiwi
• ½ banana chunked
• 4 red grapes
• 4 wooden skewers

1. Whisk yogurt, lime juice and lime zest together. Cover and refrigerate.
2. Put fruit on skewers.
3. Serve with lemon lime dip.

Holiday Recipe - New York Strip Steak with Whiskey-Mushroom Sauce

•  2 4-oz. NY strip steaks, trim fat
• 1 tsp. trans-free margarine
• 3 chopped cloves garlic
• 2 oz. shiitake mushrooms sliced
• 2 oz. button mushrooms
• ¼ tsp. thyme
• ¼ tsp. rosemary
• ¼ c. whiskey

1. Coat grill or broiler with cooking spray.
2. Put rack four to six inches from heat.
3. Cook steaks ten min. Put on plate and keep warm.
4. Heat margarine and add garlic, mushrooms, thyme and rosemary.
5. Sauté one to two minutes.
6. Remove from heat and add whiskey.
7. Top steaks with sauce and serve.

Holiday Recipe - Mesclun Salad with Radishes, Avocado and Blood Oranges

• 2 sm. blood oranges
• 1 tbsp. rice vinegar
• ½ tsp. Dijon mustard
• 1 tbsp. extra virgin olive oil
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 6 c. mesclun or young salad greens mixed
• 4 radishes, sliced thin
• ½ sm. avocado, sliced thin
• 2 tbsp. blue cheese crumbled

1. Peel orange over bowl and throw away peel. Cut into sections and keep juice.
2. Whisk together two tbsp. juice, vinegar and mustard in small bowl.
3. Add olive oil until emulsified.
4. Whisk in salt and pepper. Keep rest of juice.
5. In large bowl combine mesclun, radishes and orange sections.
6. Pour vinaigrette over salad and toss.
7. Divide salad and top each portion with avocado and cheese.

Holiday Recipe - Double-Corn Spoon Bread

• 2 c. soy milk
• 2 c. chicken or veg. stock or broth
• 3 tbsp. olive oil
• 1 tbsp. dark honey
• 1 c. cornmeal (stone ground)
• 1-1/4 c. fresh corn kernels
• 1 tbsp. shallot minced
• 1 tbsp. fresh thyme chopped
• 1 tsp. baking powder
• ½ tsp. salt
• 4 egg whites
• 1 tbsp. Parmesan cheese

1. Preheat oven to 375 F.
2. Coat three qt. soufflé dish with olive oil spray.
3. Combine soy milk, stock, olive oil and honey. Heat but don’t boil.
4. Reduce heat to low.
5. Add cornmeal slowly and whisk constantly.
6. Cook for five minutes.
7. Put in bowl and add corn kernels, shallot, thyme, baking powder and salt and stir.
8. Beat egg whites with electric mixer until stiff peaks form.
9. Whisk 1/3 of egg whites into cornmeal mixture.
10. Fold in remaining egg whites with spatula until incorporated.
11. Pour batter into soufflé dish. Sprinkle with cheese.
12. Bake 35 minutes.
13. Let stand for five minutes and serve.

Holiday  Recipe - Cheesecake

• 2 tsp. cold water
• 1 unflavored gelatin
• 2 tbsp. lemon juice
• ½ c. skim milk, heated almost to boiling
• 2 egg whites
• ¼ c. sugar
• 1 tsp. vanilla
• 2 c. low-fat cottage cheese
• Lemon zest

1. Combine water, gelatin and lemon juice in blender.
2. Blend on low speed one to two min.
3. Add hot milk until gelatin is dissolved.
4. Add eggs, sugar, vanilla and cheese to blender.
5. Blend until smooth.
6. Pour into 9” pie plate.
7. Refrigerate two to three hours.
8. Top with lemon zest.