healthy recipe ideas for the holidays

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We all know how we love the food during the holidays, but we also know that a lot of what we eat during this time of the year wouldn't exactly hit the top ten healthy foods list either. So I've tried to come up with some recipes that I hope will fit your needs. Broccoli Cauliflower Slaw 1 tbsp of Mrs. Dash Original Blend 11/2 cups small broccoli florets 11/4 cups small cauliflower florets 1 small red onion minced 2 medium carrots shredded 1 cup finely chopped cabbage 1/4 cup fresh chopped parsley Directions:1. Shred carrots, finely chop cabbage and chop parsley. 2. In large bowl combine Mrs. Dash with remaining ingredients. 3. Toss slaw with Roasted Red Pepper Vinagerette. (See recipe below) Roasted Red Pepper Vinagerette 1 tbsp of Mrs. Dash Garlic & Herb seasoning 1 cup roasted red peppers 2 tbsp olive oil 2 tbsp basalmic vinegar Directions:1. Combine all ingredients in a food processor or blender. 2. Process until smooth. 3. Pour over slaw. Cranberry Relish 1/4 cup chopped celery 2 tbsp chopped onion 1 tbsp margarine 1 medium apple chopped (granny smith if possible) 1/2 tsp lemon juice 1/2 tsp Mrs. Dash Lemon Pepper Seasoning 1 cup fresh cranberries 1 tbsp Splenda 2 tbsp water 1/3 cup walnut pieces Directions: 1. In small skillet saute celery and onion in margarine until tender. Add apple, lemon juice, and Mrs. Dash. Cook uncovered over medium heat until apple is tender, stirring occasionally. 2. Stir in cranberries, Splenda, and water. Cook until berries pop and liquid is saucy. Add walnuts. Extra Spicy Holiday Mix 4 cups Wheat Chex 1/2 cup margarine 1 tbsp Mrs. Dash Extra Spicy Seasoning 1 tbsp Mrs. Dash Garlic & Herb Seasoning 2 cups shelled pumpkin seeds 1 cup dried cranberries Directions: 1. Preheat oven to 350 degrees F. 2. Melt margarine and add both Mrs. Dash Seasonings 3. Place cereal and pumpkin seeds in large bowl. Toss with Mrs. Dash mixture. Place on cookie sheet and bake for 15 to 20 minutes or until cereal is crisp. 4. Remove from oven and toss with dried cranberries. Marinated Mushrooms 1 lb fresh mushrooms with stems 1 cup Mrs. Dash Zesty Garlic Herb Marinade 1/2 cup plain bread crumbs Directions: 1. Place mushrooms in an oven bag and add marinade. Marinate mushrooms for 10 minutes. 2. Place mushrooms in baking dish and cut slits in bag on top and bake at 350 degrees F for 20 minutes or until mushrooms are tender. 3. Remove mushrooms from oven and bag and discard bag and excess marinade. 4. Place bread crumbs in medium bowl and add warm mushrooms. Coat mushrooms and serve warm with toothpicks. Spiced Pecans 1/4 cup margarine 3/4 cup light brown sugar 1/4 cup water 2 tbsp Mrs. Dash Extra Spicy Seasoning 2 tsp Mrs. Dash Lemon Pepper Seasoning 4 cups pecan halves Vegetable oil cooking spray Directions: 1. Preheat oven to 350 F. 2. Spray 2 large baking sheets with cooking spray. 3. Melt margarine in large skillet over medium heat. Add brown sugar, seasonings and water. Stir until sugar dissolves. 4. Add pecans to sugar mixture and cook until syrup thickly coats pecans. About 5 minutes and stir often. 5. Transfer pecans to baking sheets. Place in oven and bake for no more than 10 minutes. 6. Remove and cool completely before storing in airtight containers. Apple Cartwheels 1/4 cup peanut butter 11/2 tsp honey 1/2 cup chocolate chips 2 tbsp raisins 4 medium Red Delicious apples unpeeled but cored Directions:1 . Mix together peanut butter and honey. Add chocolate chips and raisins. 2. Spoon mixture into the center of the apples and chill for at least one hour. Slice apples into 1/4 inch rings and serve. Apple-Compote 12 oz cranberry/orange sauce 2 tbsp brown sugar 2 tbsp fresh lemon juice 2 tsp ginger root grated 1/4 tsp salt 6 medium Granny Smith apples peeled, cored & quartered olive oil cooking spray 1/4 cup chopped pecans 1 oz fresh orange peel cut into strips for garnish Directions: 1. Heat cranberry sauce, brown sugar, lemon juice, ginger and salt to a boil in a pot over medium heat stirring continually. 2. Take pot off heat. 3. Place apples in a round baking dish coated with cooking spray, spoon cranberry mixture over apples. 4. Bake at 350 F for 45 minutes or until apples are soft. 5. Top with pecans and bake 5 minutes longer. Garnish with orange rinds. Apple Pie with Cinnamon 2 ready to bake 10" pie crusts 7 cups of peeled sliced baking apples 1 cup Splenda 3 tbsp cornstarch 3/4 tsp ground cinnamon 1/4 tsp salt 1/4 tsp ground nutmeg Directions: 1. Preheat oven to 425 F. Set one pie crust into pie plate. 2. Place apples in large bowl. In small bowl combine Splenda, cornstarch, cinnamon, salt and nutmeg. Sprinkle over apples and toss to coat. 3. Spoon apple mixture into pie crust. 4. Place second crust over filling. Seal edges, trim and flute. Make small openings in crust for steam. Bake until top crust in golden brown about 40 to 50 minutes. Baked Plums 2 tbsp thawed apple juice concentrate 1/8 tsp ground cinnamon 1 generous pinch of ground nutmeg 6 plums halved and pitted (about a pound) 1 tsp canola oil 8 oz low fat vanilla yogart 2 tsp chopped pistachios Directions:1. Preheat oven to 450 F. 2. In a bowl, mix together apple juice concentrate, cinnamon, nutmeg and plums. Toss well to coat plums. 3. Spread canola oil on bottom of baking dish and arrange plum mixture in one layer in baking dish. Top with remaining juice. 4. Bake until plums are tender and juice is a syrup, about 15 minutes. Top each serving with 1 tsp of vanilla yogart and sprinkle with pistachios. Serve immediately. Banana Cream Pie 2 cups sliced bananas 1 ready to use graham cracker pie crust 1 sugar free banana cream instant pudding mix 2/3 cups dry nonfat milk 1 1/4 cups diet 7up 1 cup fat free Cool Whip 1/4 cup sugar free raspberry jam 3 drops red food coloring 1/2 tsp almond extract 1 tbsp sliced almonds Directions: 1. Layer bananas in pie crust. 2. Using wire whisk, mix together dry pudding, dry milk and 7up in mixing bowl. 3. Blend in 1/4 cup Cool Whip and spread over the bananas. 4. Combine the rest of the Cool Whip with jam in small bowl. 5. Stir in red food coloring and almond extract and spread over the top of the pie filling. 6. Sprinkle almonds over the top, cover and refrigerate for at least 30 minutes. Garlic and Herb Roasted Turkey Breast with Tarragon 1 turkey breast with skin and bone in 2 tbsp fresh tarragon 1 tbsp fresh sage 1 tbsp extra virgin olive oil 2 tsp grated lemon rind 1 tsp salt 1/4 tsp black pepper 4 medium garlic cloves, minced cooking spray 11/2 cups water Tarragon Mayonnaise 1 cup mayonnaise 2 tbsp fresh tarragon 1 tbsp dijon mustard 3/4 tsp tarragon vinegar Directions: 1. Preheat oven to 350 F. 2. Cut off extra fat from turkey. Gently separate skin from meat and gently force apart. 3. Whisk together tarragon, sage, lemon rind, salt, pepper, olive oil and garlic. Massage mixture under skin. 4. Put turkey on wire rack coated with cooking spray and place into baking pan. Add water to pan. Bake for 1 hour. After 1 hour, coat turkey with pan drippings and continue to cook for another 30 minutes or until meat thermometer reads 165 F. Take turkey out of oven and lightly wrap with foil. Let rest for 20 minutes then remove skin and slice turkey and serve. 5. To make mayonnaise, whisk together all the ingredients and serve on the side with the turkey. Barley Pilaf 1 tbsp vegetable oil 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 cup sliced mushrooms 1 cup barley 21/2 cups water 1 beef bouillon cube Directions: 1. In medium pan over medium heat add oil, onion and celery. Cook, stirring often until onion is soft. 2. Add bell pepper, mushrooms and barley and stir well. 3. Add water and bouillon and stir well dissolving cube. Bring to a boil, lower heat and cover. 4. Cook for 50 to 60 minutes until barley is tender and liquid is absorbed. This can be used as a side dish or a holiday stuffing. Garlic Mashed Potatoes 1/2 pound medium potatoes 16 medium garlic cloves peeled 5 tbsp water from water potatoes were boiled in pinch of black pepper pinch of salt Directions: 1. Wash potatoes, cut into 1/2 inch pieces. Do not peel. 2. Put potatoes in saucepan and cover with water. Cover and bring to a boil and cook for 10 minutes. 3. Add garlic and cover for another 5 minutes. 4. Remove 5 tbsp of water then drain potatoes and garlic. 5. Mash potatoes and garlic before whisking in the water. 6. Add salt and pepper before serving. That's all for now, will try to post more later. Enjoy!