Holiday Side Dishes

Apple Cranberry Dressing

Yield: 16 servings (1/2 cup per serving)

  •     1 cup chopped celery
  •     1 cup chopped onion
  •      2 Tablespoons margarine
  •     1 cup apple juice
  •     1/2 cup water
  •     1/4 cup firmly packed light brown sugar
  •     1 cup chopped apple
  •     1/4 teaspoon coarse ground black pepper
  •     10 ounce box poultry flavored stuffing mix
  •     1 egg
  •     1 cup cranberries, chopped
  •     1/4 cup chopped walnuts
  •     2 Tablespoons freshly chopped parsley

Directions:

  1. In a large skillet, sauté celery and onion in margarine until tender.
  2. Stir in apple juice, water, brown sugar, apple and black pepper.
  3. Heat to a boil; reduce heat. Simmer 2 minutes; remove from heat.
  4. In a large bowl, combine stuffing mix and apple juice mixture.
  5. Stir in egg; lightly fold in cranberries and parsley.
  6. Spoon mixture into greased, 2 quart or 13 x 9 inch baking dish.
  7. Cover; bake at 350° for 25 minutes.
  8. Uncover; bake 10 more minutes. Serve hot.

 
Nutrient Analysis per serving:

  •     Calories: 140
  •     Fat: 4 g


 
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Butternut Squash Soup (Adapted from Food and Wine)
Yield: 10 servings
 

  •     2 medium butternut squash (3 pounds)
  •     Kosher salt and freshly ground pepper
  •     2 slices of turkey bacon
  •     1 tablespoon extra-virgin olive oil
  •     1 medium yellow onion, chopped
  •     2 thyme sprigs
  •     1 small bay leaf
  •     1 quart + 1 cup low-sodium chicken broth


Directions:

  1. Preheat the oven to 400°.
  2. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides down.
  3. Spray each squash with olive oil spray and season with salt and pepper.
  4. Roast the squash for 45 to 50 minutes, or until tender.
  5. Cook turkey bacon in the microwave for 1-2 minutes, or until crispy. Crumble and set aside.
  6. In a large, heavy stockpot, heat the olive oil. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes.
  7. Add the thyme sprigs and the bay leaf.
  8. Stir in the squash and the broth and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.
  9. Pick out and discard the thyme sprigs and bay leaf. Add crushed bacon to the soup.
  10. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy smooth, about 1 minute per batch.
  11. Transfer the soup to a clean saucepan. Season with salt and pepper.
  12. Reheat the soup if necessary.

 
Nutrient analysis per serving:

  •     Calories: 60
  •     Fat: 3 g

 
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Broccoli & Almond Salad
Yield: 8 servings (Serving size: 1 cup)
 

  •     4 cups raw broccoli florets
  •     1 cup almonds
  •     1/2 cup raisins
  •     2 cups red seedless grapes
  •     1/4 cup diced red onion
  •     1/2 cup fat-free mayonnaise
  •     1 Tbsp. white vinegar
  •     3 packets sugar substitute (Equal, Sweet ‘N Low, or Splenda)

Directions:

  1. Combine broccoli, almonds, raisins, grapes and onion in a large salad bowl.
  2. Combine mayonnaise, vinegar, and sugar substitute in a small bowl and add to broccoli mixture.
  3. Chill in refrigerator 3-4 hours or overnight.

 
Nutrient analysis per serving:

  •     Calories: 125


 
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Baked Sweet Potato & Yam Fries
Yield: 4 servings (Serving Size: 8 wedges)
 

  •     2 small sweet potatoes (about 1/2 lb.)
  •     2 small yams (about 1/2 lb.)
  •     1 Tbsp. margarine, melted
  •     1/2 tsp. seasoned salt
  •     1/4 tsp. ground nutmeg


Directions:

  1. Spray a baking sheet with nonstick coating. Scrub yams and sweet potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges.
  2. Arrange wedges in a single layer on baking sheet.
  3. Combine margarine, salt and nutmeg; brush onto potatoes.
  4. Bake at 450 F for 20 minutes or until lightly browned and tender.

Nutrient analysis per serving:

  •     Calories: 120
  •     Fat: 2.5 g


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Roasted Winter Vegetables (Adapted from Epicurious)
Yield: 15 serving
 

  •     1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  •     1 pound celery root (celeriac), peeled, cut into 1-inch pieces
  •     1 pound rutabagas, peeled, cut into 1-inch pieces
  •     1 pound carrots, peeled, cut into 1-inch pieces
  •     1 pound parsnips, peeled, cut into 1-inch pieces
  •     2 onions, cut into 1-inch pieces
  •     2 red peppers
  •     2 tablespoons chopped fresh rosemary
  •     1/4 cup olive oil
  •     10 garlic cloves, peeled


Directions:

  1. Preheat the oven to 400°F. Spray 2 heavy large baking sheets with nonstick spray.
  2. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season with salt and pepper.
  3. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack.
  4. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet. 
  5. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.


Nutrient analysis per serving:

  •     Calories: 130
  •     Fat: 4 g