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In the mood for festive flavor?
Try these healthy holiday recipes

The holidays are a time for making memories with loved ones. Indulging ourselves at the dinner table is often part of the celebration, but you don’t have to put healthy eating on the backburner to enjoy the flavors of the season. Read on for some healthy takes on classic holiday recipes, tested by City of Hope dietitians. Of course, if you’re a cancer patient, talk with your doctor about any dietary considerations or eating issues that may affect you or your treatment.
Roast Chicken and Sweet Potato Sheet Pan Dinner
Serves 4

  • 2 tablespoons whole grain mustard
  • 2 teaspoons dried thyme
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 lbs bun-in chicken thighs
  • 2 large sweet potatoes, peeled and cut into 1-1/2 inch pieces
  • 1 red onion, peeled and cut into wedges
  • 1 tart apple, peeled, cored and cut into wedges

Line a rimmed baking sheet with foil. Preheat oven to 450 degrees. While oven is preheating, place pan in oven to heat while you prepare the ingredients.
In a large bowl, mix together mustard, thyme, olive oil, salt and pepper. Add chicken and vegetables. Toss to combine and coat evenly. Carefully remove hot baking sheet from oven and arrange vegetables in a single layer. Place the chicken on top of the vegetables and return the pan to the oven. Roast for 15 minutes. Stir vegetables on the pan to ensure even cooking and browning and return pan to oven. Cook until vegetables begin to brown and internal temperature of chicken reaches 165 degrees, about 15 minutes more.
Apple Cranberry Dressing
(Source: City of Hope)
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

In a large skillet, sauté celery and onion in margarine until tender. Stir in apple juice, water, brown sugar, apple and black pepper. Heat to a boil; reduce heat. Simmer 2 minutes; remove from heat.
In a large bowl, combine stuffing mix and apple juice mixture. Stir in egg; lightly fold in cranberries and parsley. Spoon mixture into greased, 2 quart or 13 x 9 inch baking dish.
Cover; bake at 350° for 25 minutes. Uncover; bake 10 more minutes. Serve hot.
Nutrient analysis per serving:
    Calories: 140
    Fat: 4 g
Egg Nog
(Source: City of Hope)
Yield: 8 servings (serving size: 6 ounces)

  •     4 cups fat‑free milk
  •     1 cup egg substitute
  •     Sugar substitute to equal 4 Tablespoons of sugar
  •     3 teaspoons rum extract or 1 teaspoon vanilla
  •     Ground nutmeg

Combine milk, egg substitute, sugar substitute and extract.  Beat with rotary beater or electric mixer until well blended.
Chill thoroughly. Stir before serving and sprinkle with nutmeg.
Nutrient analysis per serving:
    Exchanges: 1/2 carbohydrate exchange (1/2 milk)
    Total Carbohydrates: 6 grams
    Calories: 50

From all of us at City of Hope Orange County, we wish you a joyous holiday season.


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