5 Healthy Side Dishes For Christmas
Learn how to make these 5 healthy side dishes for Christmas to keep the meal balanced and healthy. Christmas dinner is a time to share good food and fun with family and friends. The meal doesn't have to be all fat-laden foods though. Offer some healthy side dishes that will balance the decadent desserts and candies that also seem to accompany the day.
Asparagus with Lemon Butter
- 1 pound of asparagus
- 1 tablespoon butter
- Juice of 1/2 lemon
- Salt and pepper
- Place the asparagus in a single layer in a large sheet of aluminum foil.
- Cut the butter into small pieces and place on the asparagus.
- Pour the lemon juice over the asparagus.
- Sprinkle with salt and pepper.
- Wrap up the foil to make a pouch.
- Bake for ten to fifteen minutes in a 400 degree Fahrenheit oven until the asparagus is tender.
Cheese and Fruit Plate
- 1/2 pound of each of several low-fat varieties of cheeses, such as mozzarella, cheddar, Brie, Swiss
- Whole grain crackers
- Fruit, such as pears and apples
- Cut the cheese into cubes about one inch in size.
- Wash the fruit and remove the cores and stems. Slice into thin pieces.
- Arrange the cheese, crackers, and fruit on a platter. Let the cheese come to room temperature for the best flavor.
Steamed Broccoli and Toasted Almonds
- 1 head broccoli
- 1/2 cup almond slivers
- 1 tablespoon butter
- Wash the broccoli and cut into bite-size pieces.
- Place broccoli in steam basket and cook until tender, about ten to fifteen minutes.
- Toast the almond slivers on a baking pan for five minutes in a 375 degree Fahrenheit oven.
- Put steamed broccoli in a serving bowl. Add butter and toasted almonds. Toss and serve.
Three Bean Salad
- 1 can kidney beans
- 1 can white beans
- 1 can garbonzo beans
- 1/2 cup black olives
- 1/2 cup olive oil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Open the cans of beans and drain the liquid. Rinse the beans and let drain.
- Add beans and drained black olives to a bowl and pour the olive oil, garlic salt, and black pepper over them. Mix well.
- Refrigerate at least one hour before serving.
- 1 cup quinoa
- 2 cups low-sodium, low-fat chicken broth
- Rinse the quinoa until the water runs clear.
- Roast the quinoa in a dry skillet for five to seven minutes to bring out more flavor.
- Cook the quinoa in the chicken broth. Bring to a boil then reduce the heat to low, cover the pan, and cook fifteen minutes.